Quick Fondant is a ready-to-use fondant sugar cream for decoration and frosting. The product is particularly suitable for freezing thanks to its elasticity, thus allowing the pastry chef to keep an already glazed product in the freezer for long periods without having any splits or cracks.
 
Thanks to its formulation it also has the ability not to lose its shine both in refrigeration and freezing.
 
USE OF THE PRODUCT TO MAKE BUTTER CREAM
 
The Quick Fondant formulation allows you to quickly create a butter cream with the following doses:
 
100/200 g Quick Fondant
200 g of butter or margarine at room temperature (ointment)
Flavors, liquids and colorings added to taste.
 
Procedure :Weigh the Quick Fondant and the butter/margarine at room temperature, place them in the planetary mixer and beat them for about five minutes at maximum speed. If the fats used are still too consistent, you can heat the edge of the mixer with a torch (flame) in order to homogenize the mass.
Thanks to the use of Quick Fondant it is possible to obtain a cream rich in air and therefore very delicate to taste as well as a product with a longer shelf life since it does not contain eggs or derivatives.
The butter cream obtained can be flavored to taste with the use of fatty pastes (pistachio, hazelnut, etc.), concentrated flavoring pastes, liquids and liqueurs in general up to approximately 10% of the total weight.
 
GLAZING OF FIGOLLI OR SWEETS
Hot method (classic method)
Heat 1 KG of Quick Fondant in the microwave or in a bain-marie at around 35-45°C, add from 5 to 30 g of water based on the fluidity you want to obtain; then use.
 
Method with Sac-A-Poche and without water
The waterless process is very useful for icing biscuits, cup cakes, snacks, taralli or products that require long conservation and low water activity, in order to avoid the onset of mold or bulk. unwanted bacterial.
Simply place Quick Fondant in a piping bag then heat everything in the microwave and use it, or simply heat it in a container either in the microwave or in a bain-marie.
 
Quick Fondant coloring
Quick Fondant can be colored with soluble colours, previously diluted powders, gels and water-soluble colours.
 
Dosage Quick Fondant various flavours
Quick Fondant for chocolate swirls:1 kg Quick Fondant, 20 g water, 35 g cocoa
Quick Fondant for hazelnut/pistachio frosting or with fatty pastes:1kg Quick Fondant, 35 g water, 35 g hazelnut/pistachio/gianduia paste or other fatty pastes or pralines