April 9 – 10, 2024

The raw material fondant basically consists of sugar, water and glucose syrup. Fondant is used as a semi-finished product and as a finished product with flavorings. It combines very well with chocolate and baked goods and is a highly sought-after product due to its sweetness and varied textures.

In the seminar, we will cover the production of fondant and possible sources of error. What characterizes a good fondant and how to process it into end products such as chocolates and fillings or coatings. Sugar is a very versatile raw material and is available in dissolved and recrystallized form. We try to explain the recrystallization of sugar in more detail and which parameters are important.


  • Fondant – Product Overview
  • Raw materials: Sugar, water, glucose syrup
  • Fondant types
  • Composition and recipes
  • Shelf life, water activity and water content
  • Fondant production
  • Raw materials: Fats, flavours, colours
  • Enzymes in fondant fillings
  • Enrobing, forming/ extruding
  • Starch and starchless deposited products
  • Fillings
  • Fondant for bakery applications
  • Sugar-free and sugar-reduced fondant
  • Glazings and toppings (icing sugar and egg albumen)