Peter Greweling, Culinary Institute of America

Fondant Maker

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner (2nd edition)
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2013

  • About
This item beats cooked sugar into fondant and is designed for confectioners who require large quantities of fondant for use in centers.

© 2013 All rights reserved. Published by Wiley.