FST 538

LABORATORY REPORT

EXPERIMENT 7- PRODUCTION OF FONDANT

NAME NURUL AMIRAH WAJIHAH BINTI SAHAMIN

(2017283588)

GROUP AINI ZULAIKHA BINTI AHMAD ZAIDI

MEMBER’S
NAME NURHUSNA NABILAH BINTI CHE RUSSLEE

NUR SHAHIRAH ERINA BINTI RUSDI

NURUL FAIQAH BINTI MOHD NOOR

SITI NADHIRAH BINTI REDZUAN

GROUP AS2465Q

LECTURER DR. AIMI SARAH BINTI ZAINAL ABIDIN

DATE OF EXP. 2 OCTOBER 2019

INTRODUCTION

Food industry used fondant which is a component ingredient in items such as icings,
frostings and frosted cereals. It is often used as graining agent and the base for cream
confections in confectionery. Fondant can be difficult to use because of the sticky mass
and it is a semi-solid white. It provides smooth mouthfeel found in creams and other
confections because of a very fine particle size (5-15  ) that makes it a superior
graining agent. There are two types of most familiar to confections which are traditional
cooked fondant and dry fondant sugar. A sugar syrup solution is cooked and it
crystallizes into very fine particles in the manufacture of traditional cooked fondant
under controlled conditions. The majority of the preparation is sucrose with the portion
of a syrup and water (Hofberger, 2017).

There are two main types of this kind of fondant which is poured and rolled. Poured
fondant is a sweet paste used as an icing or filling for cakes and other pastries. Poured
fondant is made mainly of sugar, water and corn syrup. Rolled fondant, on the other
hand, is more like sweet dough. Like poured fondant, rolled fondant is made with sugar,
water and corn syrup. Gelatin and/or glycerine are added to make a pliable dough.
Instead of being poured, rolled fondant used to decorate cakes and is rolled out into
sheets which can be colored. Fondant is made by supersaturating water with sucrose
which is a sugar. Water can only hold so much sugar at room temperature. But water
can hold over twice as much sugar when heated to its boiling point.

The best fondant is made by boiling water and sugar together until it forms a soft
ball. To have an extra stability, cream of tartar is sometimes added. The fondant can be
thin it out more with corn syrup once it is ready to produce poured fondant or roll into
sheets to produce rolled fondant. Fondant is very flexible. It can be kneaded and
molded into all sorts of shapes. It can also be colored with various dyes. These features
make it ideal for decorating cakes. Many cake artists drape sheets of rolled fondant over
their basic cakes to cover them before decorating with finishing touches.

OBJECTIVE

To prepare the fondant.

EQUIPMENTS

Stove

Analytical balance

Top loading balance

Marble slab

Scraper

Container

Thermometer

Spoon

Vessel

Ladle

INGREDIENTS

Sugar 500g

Water 150g

Glucose syrup 87.5g

PROCEDURE

The sugar was dissolved in water and glucose syrup was added. It was heated over
high flame with stirring. A thermometer was put into the sugar solution. The
thermometer was hold near the top and the temperature was read. During the heating,
the side of the container was wiped with a wet brush to remove any sugar crystals
adhering to the side. The sugar solution was cooked to a temperature of 113 to 114℃. It
was

RESULT

Sample/
sensory
evalution Texture Flavor Colour

Fondant Thick and Sugary and White

sticky extremely colour
sweet

Table 7.0: The sensory evaluation of fondant based on the texture, flavour and colour.

DISCUSSION

Based on this experiment, fondant was successfully prepared by using the ingredients
such as sugar, water and glucose syrup and sensory evaluation of the fondant based on
the texture, flavour and colour were recorded. Fudge or fondant is a crystalline candy
that has an organized sugar structure which is characterized by its smooth, soft, and
easy to bite texture. The desired textures of a crystalline or non-crystalline candy are
determined by a carefully controlled crystal formation. More sugars are held in solution
at higher temperature. A greater sugar concentration results in a harder candy. On the
other hand, a softer candy is produced because of the less concentrated solution at a
lower boiling point (McWilliams, 2012).
 The agitation of a sugar solution when making fondant is an important of proper
crystallization. A sugar solution is cooled and left undisturbed until a specific
temperature once it has reached the desired boiling point. The solutions become more
supersaturated and viscous at enough time. The mixture must be beaten in order to
break up the crystals into small pieces that prevent a gritty texture at this particular time.
Based on the results in Table 7.0, fondant recorded sticky and thick in the terms of
texture. This occurred because the viscous quality of the glucose syrup is present to
prevent the sucrose molecules from aligning and forming large crystals. This proves the
influence that glucose syrup and other interfering agents have on texture of a final
product. The fondant resulted in a gritty and undesirable product when prepared without
glucose syrup and the interfering agent.

Next, the flavour of the fondant is sugary and extremely sweet because of
addition of sugar and glucose syrup. Besides, the colour of the fondant produced is
white. This white colour is because of kneading fondant before rolling where it is
essential that the fondant becomes changes in colour from clear solution to white
colour, smooth and pliable when knead it. It usually takes between 5 to 8 minutes to
knead the fondant to the correct consistency and it will be resulting in warm, smooth
and pliable like clay, somewhat elastic.

There are some precautions that need to be taken into consideration when
making a fondant. Fondant is affected by climate. Therefore, the fondant pliable and not
too soft when work at cool temperatures. Work in an air-conditioned environment also
would be necessary to produce good fondant. Besides that, color fondant ahead of time.
One of the advantages is that the fondant has time to go back into its original
composition. Since these are more concentrated. food color gels are always use when
coloring fondant. Therefore, the consistency of the fondant would not be affected.
Another advantage of coloring the fondant ahead of time is the colors have time to
deepen (Azmanov, 2013).

CONCLUSION

In conclusion, the fondant was successfully prepared and sensory evaluation of the
fondant based on the texture, flavour and colour were recorded.
REFERENCES

Azmanov, V. (2013). 14 Tips for Working With Fondant – Tips and Tricks. Retrieved

from https://veenaazmanov.com/tips-for-working-with-fondant/

Hofberger, R. (2017). Fondant and Cream Basics for the Confectioner. Retrieved

from http://www.gomc.com/firstpage/201703037.pdf

McWilliams, M. (2012). Foods: Experimental Perspectives (7th edition). Upper Saddle

River, NJ: Prentice Hall.