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Used for larger volumes, a production cookie cutting sheet is a piece of sturdy plastic the size of a full sheet pan that essentially has dozens of cutout cookie cutters mounted on to it. [1] Rather than rolling out the dough and pressing the cutter into the top of the dough, the cutting sheet is placed on the baking sheet, cutting side up.
A heart shaped cookie cutter is used to cut out the fondant hearts. The heart shaped fondant is then peeled off the silicone mat carefully so as not to mar the embossed design. Next, the fondant is trimmed and placed on top of the cookie. Finally the fondant-covered cookie may be brushed with a light dusting of pearl luster dust.
A fondant rose edible cake decoration. Fondant, also known as sugar paste or ready-roll icing, is a soft, opaque paste made of sugar, water, gelatin, vegetable fat or shortening and glycerol. Fondant is typically sold in a variety of colors when bought ready-made; it is easy to handle and provides a smooth, matte and non-stick cake cover.
The First World War conflict limited the operations because cocoa was an expensive import raw material. However, some items were manufactured such as "Fondants" and "Chocolate accessories" with a fondant kernel, thanks to the purchase in 1916 of a special machine. [2]
Fondant is a mixture of sugar and water used as a confection, filling, or icing. Sometimes gelatin and glycerine are used as softeners or stabilizers. There are numerous varieties of fondant, with the most basic being poured fondant. Others include fondant icing, chocolate fondant, and honey fondant.
The whole procedure was manual until the first fondant-machines have appeared. These were made by Stühmer chocolate factory for the famous sweet-shop, Gerbaud. [3] The last part of the procedure to be mechanized was the thrumming of the end of the paper cover. Considering that it has such a typical shape to keep, this part was not to be omitted.
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