Overview
A strawberry flavoured fondant with a vibrant pink colour.
Suitable for dipping and flooding after slight heating.
Other fondants in the range:
Strawberry Flavoured Fondant
Storage
Store below 25°C in clean, dry conditions and protected from direct sunlight.
Shelf Life
180 days
Type
Pail
Allergens
Contains: sulphites (from glucose)
Nutritional Information
Type
Value
Energy (kJ)
1,466.00
Protein (g)
0.10
Fat- Total g
0.10
Fat - Saturated g
0.10
Carbohydrate (g)
86.00
Carbohydrate-Sugars g
82.70
Dietary Fibre g
0.10
Sodium mg
17.80
Ingredients
Sugar syrups (sucrose syrup, glucose syrup), Natural Flavour, Colour (120)
Packaging
Code
Size
Type
Palletisation
425513
14 KG
Pail
Additional Information
Product Information:
To achieve the maximum benefit from working with Bakels FONDANT, certain procedures must
be observed, for example:
If FONDANT is heated beyond 43°C and is then allowed to cool prior to application, its
perfor-mance will be unsatisfactory.
Also, if FONDANT has been excessively over-heated, it should be used in small amounts with
new FONDANT. Alternatively, if not coloured or flavoured, it can be used to make stock syrup or
bun wash.
Never bring FONDANT to the required consistency with water − always use "stock syrup".
Water dilutes the sugar in FONDANT and results in loss of gloss.
Warm FONDANT to the correct temperature before bringing it to the required consistency (with
stock syrup). Colours or flavours should be added at this stage.
Stock Syrup Recipe:
1.200 kg sugar
1.000 kg water
Bring to boil.Allow to cool. Place in a container for future use.
It is not good practice to warm excess amounts of FONDANT since each time it is warmed, there
is a resultant loss of gloss. If using previously warmed FONDANT, it is necessary to have at
least 70% new FONDANT in the pot.
After use, fondant pots must be scraped down on the inside and wiped on the outside to stop
hard lumps of fondant forming on the side. These lumps will contaminate the next batch of
warmed fondant.
FONDANT left in pots must be covered with a damp, clean cloth, plastic (cling wrap) or a small
amount of water used on top to stop fondant skinning. Never use stock syrup as it will
crystallise.
Apart from the traditional use of fondant, Bakels FONDANT can be used to replace part of the
icing sugar in buttercream or mockcream. It can also be used to make soft and fudge icings
which will have a smoother consistency.
There is more to FONDANT than the above but if you follow the above rules and methods you
will obtain a good gloss in most instances.
Bakels FONDANT is available in White, Chocolate, Strawberry and
Caramel varieties.
Nutritional Information
Type
Value
Energy (kJ)
1,466.00
Protein (g)
0.10
Fat- Total g
0.10
Fat - Saturated g
0.10
Carbohydrate (g)
86.00
Carbohydrate-Sugars g
82.70
Dietary Fibre g
0.10
Sodium mg
17.80
Ingredients
Sugar syrups (sucrose syrup, glucose syrup), Natural Flavour, Colour (120)
Packaging
Code
Size
Type
Palletisation
425513
14 KG
Pail
Additional Information
Product Information:
To achieve the maximum benefit from working with Bakels FONDANT, certain procedures must
be observed, for example:
If FONDANT is heated beyond 43°C and is then allowed to cool prior to application, its
perfor-mance will be unsatisfactory.
Also, if FONDANT has been excessively over-heated, it should be used in small amounts with
new FONDANT. Alternatively, if not coloured or flavoured, it can be used to make stock syrup or
bun wash.
Never bring FONDANT to the required consistency with water − always use "stock syrup".
Water dilutes the sugar in FONDANT and results in loss of gloss.
Warm FONDANT to the correct temperature before bringing it to the required consistency (with
stock syrup). Colours or flavours should be added at this stage.
Stock Syrup Recipe:
1.200 kg sugar
1.000 kg water
Bring to boil.Allow to cool. Place in a container for future use.
It is not good practice to warm excess amounts of FONDANT since each time it is warmed, there
is a resultant loss of gloss. If using previously warmed FONDANT, it is necessary to have at
least 70% new FONDANT in the pot.
After use, fondant pots must be scraped down on the inside and wiped on the outside to stop
hard lumps of fondant forming on the side. These lumps will contaminate the next batch of
warmed fondant.
FONDANT left in pots must be covered with a damp, clean cloth, plastic (cling wrap) or a small
amount of water used on top to stop fondant skinning. Never use stock syrup as it will
crystallise.
Apart from the traditional use of fondant, Bakels FONDANT can be used to replace part of the
icing sugar in buttercream or mockcream. It can also be used to make soft and fudge icings
which will have a smoother consistency.
There is more to FONDANT than the above but if you follow the above rules and methods you
will obtain a good gloss in most instances.
Bakels FONDANT is available in White, Chocolate, Strawberry and
Caramel varieties.
Related products
