Crucial for the production process is the careful weighing and mixing of ingredients, exactly according to recipe. During the mixing process, the mixture is kept in motion. The mass is then stored in a buffer vessel which keeps the partly dissolved, 'cold' mixture in motion to prevent it from dispersing.
Second weighing / mixing vessel for extra ingredients such as condensed
milk, fat, emulsifier(s) or pectin solution, enabling a second recipe
for caramel or pectin-based mass can be run separately from the
main recipe for fondant.
Fondant is the base for creams. Stock fondant is ' used in bakeries
as the base for cream and glazes- is produced with little or no
'doctor syrup'. Fondant as the base for creams in fillings for
chocolate and as deposited article contains more
'doctor syrup' and is produced on site with a mixing
and blending unit for the eventual addition of extra
ingredients such as fruit puree, cocoa- and or milk
powder, nutmeats and (candied) fruit pieces...
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