Applications

Fond is traditionally used to prepare icings (it has been commonly used as a finishing touch in éclairs, puff pastry and donuts), but it can be used in cupcakes, different pastry products, pastries and caramel, ganaches, cordial fillings … Fond must be heated to a maximum of 40ºC (104ºF) to be able to glaze the elaborations, and can be mixed with flavors (chocolate, coffee, fruits) or used neutral.

In fillers and creams, Fond can be a good ally for bright and elastic results.
Combined with Isomalt, it offers good decorations that are very easy to work with.
It works very well in synergy with glucose, which gives it optimal elasticity for handling.

From the mixture of Fond with liquid glucose (Glu⁴⁰) and Isomalt (Isom), a neutral caramel base is obtained, to stretch, mold, etc. or blend to make a powder to use on other elements. (e.g., Oblat)

Colorants and aromas can be added.

Curiosities

Do not confuse fondant with gum paste for cake decoration (based on icing sugar, glucose, glycerin, fat and gelatin).

Dosage

Q/S