PRODUCTS Fondants

GENERAL INFORMATION:

Fondant consists of very fine sucrose crystals dispersed in a saturated sucrose/glucose solution. The product is in the form of a malleable white mass, with processing possibilities defined by temperature, water content and the type and proportion of glucose syrup.

Two types of product are available for the production of icing mix – wet and dry fondant. Wet fondant is a plastic-ductile mass, which obtains the desired consistency as a result of kneading while tempering and possibly adding water. Dry fondant is a particularly user-friendly form of icing. It is a blend of very finely ground sugar and dried glucose syrup, which is used to produce glazes and toppings. The product allows to adjust the consistency of the icing to individual needs.

PRODUCTS AND APPLICATIONS:

DIAMANT Water-based fondant

The water-based fondant is designed for finishing pastry products and confectionery. Thick and malleable mass dries quickly on the surface of cakes and doughnuts creating a snow-white coating with a gloss. The fondant mass can also be used as a filling for pralines and chocolates and as a base for a wide range of confectionery products. For production we use only natural raw materials and by using our own sugar we obtain a fondant with exceptional whiteness and plasticity.

DIAMANT Fondant F12

The description to be checked and completed. DIAMANT Fondant F12 is a suspension of small sucrose crystals formed in saturated solution of sucrose and glucose syrup with dry matter content of 89%. The product does not contain any added preservatives or flavours. Easy preparation and functional packaging make the product extremely convenient to use.

Recommended for: bars, pralines, filled candies

Supplied: in 15 kg cartons,

DIAMANT Fondant F20

DIAMANT Fondant F20 is a suspension of small sucrose crystals produced in a saturated solution of sucrose and glucose syrup with dry matter content of 89%. The product does not contain any added preservatives or flavours. Easy preparation and functional packaging make the product extremely convenient to use.

Recommended for: doughnut topping, pastry and cake glaze.

Supplied: in 15 kg cartons,

DIAMANT Fondant F20 with agar

DIAMANT Fondant F20 with agar is a suspension of fine sugar crystals in a saturated solution of sucrose and glucose syrup with added agar as a gelling agent with dry matter content of 89%. Easy preparation and functional packaging make the product extremely convenient to use.

Recommended for: pralines.

Supplied: in 15 kg cartons,

DIAMANT Fondant W20

DIAMANT Fondant W20 is a suspension of fine sugar crystals in a saturated solution of sucrose and glucose syrup with dry matter content of 87%. The product does not contain any added preservatives or flavours. Easy preparation and functional packaging make the product extremely convenient to use.

Recommended for: doughnut topping, pastry and cake glaze

Supplied: in 15 kg buckets,

DIAMANT RTU Fondant

DIAMANT RTU Fondant is a water fondant ready for direct use after heating to 35-40°C. It produces snow-white, opaque glazes. Glazes prepared on the basis of this product are resistant to freezing processes. It consists of sugar, glucose syrup and mono- and di-glycerides of fatty acids. The dry matter content is 84-85%.

Recommended for: doughnut topping, pastries and cake glaze on a industrial scale.

Supplied: in 15 kg buckets,

DIAMANT Dry Fondant

The dry fondant is used for own preparation of glazes, sugar masses or toppings with a delicate, malleable structure. It is ideally suited to meet the individual needs of customers and their requirements in terms of consistency and water content. It is easier to mix with loose additives. Extended shelf life in comparison to wet fondant allows for a very long storage period. We offer 2 products with a different content and type of glucose syrup.

DIAMANT Dry Fondant 212

DIAMANT Dry Fondant 212 is a blend of ground sucrose and dry glucose syrup with an average particle size of about 11 µm. The content of dry glucose syrup is 12 +/-1 (%).

Recommended for: confectionery products, topping and glazing.

Supplied: in 25kg paper bags,

DIAMANT Dry Fondant 217

DIAMANT Dry Fondant 217 is a blend of ground sucrose and dry glucose syrup with an average particle size of about 11 µm. The content of dry glucose syrup is 17 +/-1 (%). The high content of dry glucose syrup makes the finished glaze more pliable than that in the case of dry fondant 212.

Recommended for: confectionery products, fudge, topping and glaze.

Supplied: in 25kg paper bags,