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
Continuous foam separation of gas into the bottom of the liquid column. The amount of gas flow into the apparatus is measured and maintained through a flow meter. As the foam rises and becomes drained of the liquid, it gets diverted into a separate container to collect the foamate. The height of the foam column is dependent on the application. The diverted foam is liquefied by collapsing the foam bubbles. This can usually be achieved by mechanical means or by lowering the pressure in the foamate collecting vessel. Foam separators for different types of applications use the basic set up shown in the