Fondant icing a supersaturated solution until nucleation occurs. While the solution is supersaturated, if a cook puts a seed crystal (undissolved sucrose) into the mix, or agitates the solution, the dissolved sucrose crystallizes to form large, crunchy crystals (which is how rock candy is made). However, if the cook lets the solution cool undisturbed and then stirs it vigorously, it forms many tiny crystals, resulting in a smooth-textured fondant. Fondant icing Fondant icing, also commonly referred to simply as fondant (, ), is an icing used to decorate or sculpt cakes and pastries. It is made from sugar, water, gelatin, butter, and
Compressed air foam system foams have long drain times, meaning the bubbles do not burst and give up their water quickly, and long duration. Wet foams, such as type 4 and 5, drain more quickly in the presence of heat. A major advantage of using CAFS is having the unique ability to produce a wide range of foam qualities or foam types to provide the most appropriate foam response to individual fire situations. This gives the fire officer the advantage of custom tailoring the best foam type for the tactical use and fire problem at hand.. After testing a dry type 2 foam in