Production of fondant

Fondant is a mixture of very fine sugar crystals of size below 44 μm, surrounded by a saturated solution of sweetener components. It is an edible icing used to decorate or sculpt cakes and pastries.

Sugar and glucose syrup, usually in the ratio of 3 to 4 to 1, are dissolved in water at 110-112 °C. This solution has a concentration of about 80 % solids and is then further concentrated to 88% by boiling to 117-119 °C.

The syrup is cooled to 38-40 °C, it is now a supersaturated solution an in this condition, is delivered to a beater-cooler.

Cooling is accomplished either by a large rotating drum that is internally water-cooled or by a water-jacket tube with an internal screw. The cooled syrup is transferred into a beating chamber where a revolving blade shaft produces the agitation necessary to rapidly crystallize the fondant syrup.

The finished products contain 5% invert sugar on a dry basis. Inverts sugar functions as a humectants that is essential in cream centers and icings.

To prepare small fondant pieces for subsequent coating, the fondant must be remelted so that it can be cast into molds or chocolate shells.

Fondant has been used in the food, baking, and confectionary industries for a long time. In the beginning, the confection industry used it for candy cream centers.
Production of fondant