Today it is next to impossible to do any significant baking without using fondant. While it used principally for wedding cakes in the past, these days it has exploded in popularity as part of the current trends in baking. Consumers have come to expect fondant as part of their cakes, cupcakes and other baked treats like petit fours. Shows like Cake Boss have also increased the public’s awareness of fondant and raised their expectations when they buy baked goods. Even many amateur bakers have taken to making their own fondant; certainly professionals are expected to use it.
Poured fondant is sugar and water that is cooked to a soft-ball stage at its most basic. After cooking it is cooled slightly and then stirred or beaten until it has a creamy consistency and is an opaque mass. Fondant is versatile. A variety of colors and flavors can be added to it. Vanilla and lemon are popular flavors to add to fondant. Cadbury Crème Eggs are filled with poured fondant, often the first introduction to fondant that most people have as children! Rolled fondant is different from poured fondant. It includes gelatin and food-grade glycerin to keep the sugar pliable and give the fondant a dough-like consistency. It can be made out of powdered sugar and melted marshmallows. It can be rolled out and manipulated like a pie crust. Sculpting fondant has a stiffer consistency and is used as a sculpting material for decorative features.
For professional bakers it becomes a challenge to sculpt a large amount of fondant into the intricate and varied designed that are necessary for their work. Fondant cutters are very useful in that regard. Their purpose is to to allow for the efficient and uniform creation of food designs. They are also designed to be as hygienic as possible and engineered to have as few areas that gather particles and food debris as possible. The fondant cutters are also designed to automate the creation of fondant designs for food products such as cakes. This frees up the baker to be more creative because it creates a greater scope for what is possible in food design. The savings in time and manpower translate into the ability to create a broader range of designs with fondant.
The fondant cutters are an example of cutting edge culinary technology. They are bespoke designs that are tailored for the individual fondant designs that will be made with them. They can also be designed to be used in the manufacture of designs made with icing, pastry, marzipan, cream and jam. Because the fondant s cutters are bespoke each machine undergoes a process of pre-testing that ensures the machine is calibrated to the unique fondant designs that it will make. That pre-testing process calibrates the machine to the recipe’s design. They have a non-stick coating and can be used to cut fondant, fondant icing, fondant letters sugar paste and pastry. They use the latest in ultrasonic cutting devices. They allow 2D shapes to be made on one machine. The cutters include features like quick change cutters, and speeds up to 400 shapes a minute, and a shape cutter design that allows for indent patters for piping. The flexibility and efficiency that fondant cutters offer make them a very good investment for bakeries.Category : Food