Fondant & Icing

Cooked fondant

Addition of Sucrosilk MP10 to cooked fondant can have multiple functions. After the cooking step, the crystallisation step has to be induced: sucrsoe esters can act as a seeding crystal. The result is a very stable fondant with a very bright colour. These effects are proven by Sisterna.

Reduced icing

The ingredients for icing are; fondant or icing sugar to which water or glucose syrup is added, this mixture is heated to 45-50ºC to make the product flexible and easy to apply. Sucrosilk MP10 can simply be added to the mixture prior to heating. The resulting fondant or icing has dryer and whiter appearance. Additionally the stability of the icing is improved, moisture separation is abandoned and cracking is further delayed.

 

Functionality/Benefit	Sisterna’s advice
· Accelerate crystallization(cooked fondant). · Ultra white appearance. · Dry surface · No/reduced fluid separation during storage. · Delayed cracking	0.5-1.0% Sucrosilk MP10 For more details obtain recipe: - B.05 reduced icing - B.06 cooked Fondant Technical Note: - 73021 Icing & Fondant Brochure: - Sucrose esters in confection. 73005-06/17