Fondant icing 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 glycerol. It does not have the texture of most icings; rolled fondant is akin to stiff clay, while poured fondant is a thick liquid. The word, in French, means "melting," coming from the same root as "fondue" and "foundry." However, what the French call "fondant" is sugar glaze, which has to be applied hot on pastries like "mille-feuille," while fondant icing would be referred as "pâte à
Firefighting foam its application. High-expansion foams are used when an enclosed space, such as a basement or hangar, must be quickly filled. Low-expansion foams are used on burning spills. AFFF is best for spills of jet fuels, FFFP is better for cases where the burning fuel can form deeper pools, and AR-AFFF is suitable for burning alcohols. The most flexibility is achieved by AR-AFFF or AR-FFFP. AR-AFFF must be used in areas where gasolines are blended with oxygenates, since the alcohols prevent the formation of the film between the FFFP foam and the gasoline, breaking down the foam, rendering the FFFP foam