What is fondant on a cake?

 

Fondant is an edible icing with a pliable texture that can be rolled, shaped and sculpted. It's most commonly used to decorate cakes, cupcakes and cookies. There are different types of fondant, including rolled fondant, pour fondant, chocolate fondant, sculpting fondant, marshmallow fondant and gumpaste fondant.

 

Industrial Fondant Preservation & Packaging Protocol

I. Fondant Storage Guidelines

1. Unused Fondant Storage

StateMethodParametersShelf Life

Bulk fondant Vacuum-sealed in PET/Al foil O₂ < 0.3%, RH ≤40% 6 months @4℃

Shaped pieces Silicone mold + desiccant pack 12-15℃, 55-60% RH 8 weeks

Colored paste Airtight PP containers Layered with wax paper 3 months

Critical Control Points

Dehydration rate: ≤0.8% moisture loss/week

Microbial limits: TPC < 10³ CFU/g

2. Cake-Covered Fondant Storage

Maximum Storage Duration=Fondant Thickness (mm)×25Ambient Temp (°C)Maximum Storage Duration=​

Add 50% duration when using glucose syrup coating

II. Packaging Machine Parameters

1. Equipment Specifications

 

Fondant Packaging 

2. Operational Parameters

Temperature Control

Optimal sealing temp range:

Tseal=Fondant Softening Point+151.2±3°CT​=​±3°C

Pressure Settings

Primary pressure: 0.4-0.6 MPa  

Secondary pressure: 0.15-0.25 MPa

3. Quality Assurance

TestFrequencyStandard

Seal Integrity Hourly ≥35N/15mm peel strength

Oxygen Transmission Daily ≤0.5 cc/m²/day

Water Vapor Barrier Weekly ≤0.8 g/m²/day

Note: All packaging materials must meet FDA 21 CFR §177.1395 compliance.