White Refined Fondant Mass (83% sucrose)
Moisture Content 12%; For fillings
Fondant centres are frequently used as an alternative to ganache and can be very effective when flavoured, as well as being traditionally used for mint creams and bittermints. It is a water-based mass and is therefore best worked at room temperature. It is often easiest to dispense the amount you need, then work it with a spatula to soften it. If using with Flavour Bursts, you will find that the fondant will also take on some pigment. Some customers wish to dilute this product. Belgosuc have advised that really fondant shouldn’t be diluted as it breaks the sugar structure. If you do wish to dilute, use a sugar/water solution of 67%, e.g. in a 100ml of water you would use 67g of sugar and use this to dilute. Fondant should not be heated to more than 35-40° degrees Celsius. If using the sugar solution then the temperature of this shouldn’t be over 35-40° degrees Celsius.
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