Fondant
Ingredients
Your total cost comes straight from your invoices
Entering every purchase price by hand gets tedious fast. In LogiBake, a photo of your invoices is enough: the total cost is calculated automatically — materials and labor.
Explore invoice managementPreparation steps
- 1
Cook the sugar + water + glucose to 115°C (soft ball).
- 2
Pour onto a lightly oiled marble slab or a silicone mat.
- 3
Let cool to about 70°C.
- 4
Work with a spatula, bringing the edges toward the center.
- 5
Continue until you obtain a white, opaque mass.
- 6
Store as a ball with plastic wrap pressed directly onto the surface.
- 7
To use: warm to 35-37°C, adjust the consistency with a 30° Baumé syrup.
- 8
Can be colored and flavored at the time of use.
Take a photo of your recipe: LogiBake extracts it in seconds. And from the ingredients alone, the AI also generates the professional production process — temperatures, times, technical steps.
See recipe recognitionNutritional values
Per 100g
Other recipes in the same category
LogiBake does not replace your expertise.
It gives you the tools to make the most of it.