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
Spray foam could create dry foam materials. Polyurethane was further developed for different applications, ranging from shoe soles and cushions to industrial uses. In the 1940s rigid foam was applied to airplanes, and in 1979 polyurethane began being used as building insulation. R-value is the term given to thermal resistance to heat flow. The higher the R-value of an insulation product, the more effective the insulation properties. Spray polyurethane foam comes in a range of densities and cel structure. Low density foams are referred to as Open Cel SPF while higher density foams are referred to as Closed Cel foam. 1.8-2 pound