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How to analyze the quality of fondant


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#1 Chac

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Posted 11 February 2010 - 03:02 PM

Hello everyone!

Our company plans to produce fondant. Therefore I have to analyze the particelsize of the sugarcrystals, the density and the viscosity of the fondant.

I know that the crystalsize can be meassured with an optical system like Horiba LA900 and the viscosity with a rotational viscometer. But I know thta both methods are for our companyleaders way to expensive. I never get those.

Can anyone tell me some other solutions?
Does anyone have experience in producing fondant?


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#2 Hongyun

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Posted 12 February 2010 - 05:03 AM

Hi Chac,

We have a HORIBA machine and it works great to identify fine particles. :smile: But since you do not have one, perhaps you can mix the fondant with alcohol to disperse the crystals, dry them, and pass them through a series of sieves to find out their size.

As for viscosity, you can consider a consistometer. It is cheaper than the viscometer and easier to use.

Not the best of solutions, but I hope it helps somehow, at least until some fondant expert comes along and drop some advice.

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#3 Chac

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Posted 12 February 2010 - 09:07 AM

Hi Chac,

We have a HORIBA machine and it works great to identify fine particles. :smile: But since you do not have one, perhaps you can mix the fondant with alcohol to disperse the crystals, dry them, and pass them through a series of sieves to find out their size.



Thanks for your reply. I know that a HORIBA machine works well but my leaders will collapse when they look at the prize of it :rolleyes: . But I will see if I can do your suggested method. Here the problem is that we do not have a series of sieves. So far the particle size in general never has been analyzed.
"I believe in a madness called now."
(X-Japan--Art of life)




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