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A quintessential preparation used widely throughout a bakeshop for decorating and glazing pastry items. Pastry Fondant / Poured Fondant is used for glazing eclairs, napoleons, petits fours, Danish, coffee cakes, donuts, quick breads, cakes and a wide variety of bakery items.
Directions of use:
Heat over a simmering waterbath to 95F degrees; do not exceed 100F degrees or the fondant will lose its shine. The fondant can also be flavored with chocolate, coffee and caramel or other flavoring compounds and colored to meet desired needs.
Extra White Poured Fondant
Net weight: 15.5 kg / 34 lbs. 2 ounces
Packaged in a resealable plastic bucket.
By world renowned producer PatisFrance, France |
