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
Spray foam insulation and medium-density closed-cell spray foam insulation. Both types of SPF are thermoset cellular plastics comprising millions of small cells. Open cell insulation can be crushed in your hand and has a lower insulation value. Closed cell is rigid to the touch and each air cell is completely sealed. While closed cell foam has a higher R-value, it is more costly to buy. Medium-Density Closed-Cell Spray Foam (ccSPF) Medium-density closed-cell foam insulation is often referred to as two pound (2 lb) foam. It is a rigid insulating material with a Long Term Thermal Resistance (LTTR) R-value that ranges between 5.1