Demo User Preparation for use
An intermediate preparation stage is normally used in bakeries to save
time during final preparation. This may be achieved by a number of
methods.
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| Bain Marie. |
Method 1
The fondant is tipped out of its polythene liner and placed into a Bain Marie.
This is a water jacketed thermostatically controlled container which
allows the fondant to warm up gradually over a period of time. An
amount of stock syrup may be added at this stage but only enough to prevent surface drying. The fondant may then be taken from the Bain Marie and brought to the temperature and consistency required.
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| Fondant tempering kettle. |
Method 2
The fondant is tipped out of its polythene liner, cut into pieces and placed into a fondant tempering
kettle. This is a thermostatically controlled mixer which allows the
fondant to warm through and be broken down/mixed at the same time. An
amount of stock syrup may be added at this stage but only sufficient to allow for final consistency adjustment when the correct temperature is reached. The fondant may then be taken out and brought to the consistency required with stock syrup.
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| Planetary mixer. |
Method 3
The fondant can be broken down in a mixer by putting an amount of stock syrup
into a bowl fitted with a beater and on first speed. The fondant is
then added in pieces until it has all been incorporated. When smooth
this can then be stored in buckets or containers ready for use. This
makes it easier to prepare for use because it has already been broken
down, but will require heating from cold.
The purpose of the final preparation is to bring the fondant to a temperature and consistency suitable for the job in hand. It is generally accepted that the ideal temperature for using fondant is 40°C. At this temperature it will set with a good gloss and have an extended shelf life before it dries out.
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