| abstract |
The invention relates to a fondant containing at least one sweetness enhancer, isomaltulose, preferably isomaltulose and trehalose, in the form of a crystalline phase and glucose in the form of a non-crystalline phase, to a method for producing same, to the use of the fondant as a coating for bakery products and to bakery products which are coated completely or partially with the fondant according to the invention. |