Fondant
Fondant has a white creamy mouldable consistency. It consists of extremely fine sugar crystals surrounded by a saturated saccharose/glucose syrup solution. At least 90 % of the crystals are smaller than 20 μm. The consistency and firmness of the fondant is determined by the temperature, the water content and the glucose syrup content.
We specialise in industrial research into sweetness
The enquiries and demands of our customers regarding the use of sugar is therefore a high priority.
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Stefanie Gnad
Sales RetailTel. +49 531 2411-446
Fax +49 531 2411-196
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