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
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