Fondant consists of extremely fine sucrose crystals dispersed in a saturated solution of sucrose and glucose. It is a white, malleable mass whose pliability is determined by its temperature, water content, and the type and proportion of glucose syrup used.
Two delivery forms are available for fondant, namely fondant paste and dry powdered fondant.
Dry powdered fondant is a particularly user-friendly type of fondant. It is an ultrafine, white powder consisting of various sugar types, which quickly yields a pliable fondant comparable with that obtained from fondant paste when tempered with simultaneous addition of water based on its intended use.
Fondant paste is a highly viscous mass which is kneaded and simultaneously tempered, possibly with simultaneous addition of water, until the desired consistency is obtained. There are fondant pastes and less viscous, pre-made glazes.
The significant advantages of dry powdered fondant include the ease with which it can be removed from the container, its uncomplicated storage, its non-abrasive interaction with agitators, and its simple miscibility with liquid and powdered components.
Products and applications
Dry powdered fondants are used to glaze bakery goods and as fillings for confectionery. Several formulations can be supplied. They differ with regard to their gloss, opacity and drying rate.