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
Firefighting foam substance that could deal effectively with them. He invented fire-fighting foam, which was successfully tested in experiments in 1902 and 1903. In 1904 Loran patented his invention, and developed the first foam extinguisher the same year. The original foam was a mixture of two powders and water produced in a foam generator. It was called chemical foam because of the chemical action to create it. In general, the powders used were sodium bicarbonate and aluminium sulfate, with small amounts of saponin or liquorice added to stabilise the bubbles. Hand-held foam extinguishers used the same two chemicals in solution. To actuate