priority for covid-19 vaccination must be given to seafarer and aircrews: U.N & IMO

  SEAFARERS and AIRCREW  MUST BE GIVEN PRIORITY FOR COVID-19VACCINATION:  WHO & IMO                                                  COURTESY : IMO WITH THE going crisis of covid-19 and its effect on SEAFARERS,    On 25 March 2021 circular letter no. 4204/add.38, IMO Issue a statement that aircrew and seafarers are keyworkers and priorities must be given first for their covid-19 vaccinations. This statement comes out after the joint statement of five  U.N agencies including the world health organization, INTERNATIONAL ORGANISATION FOR MIGRATION (IOM), INTERNATIONAL MARITIME ORGANISATION(IMO), INTERNATIONAL LABOUR ORGANISATION(ILO), INTERNATIONAL CIVIL AVIATION ORGANISATION(ICAO) IN THIS JOINT STATEMENT SAID “: FOR SHIPPING AND AIR TRANSPORT TO CONTINUE TO OPERATE SAFELY, THE  SAFE CROSS BRODER MOVEMENT OF SEAFARERS AND AIRCREW MUST BE FACILITATED. WE REITERATE OUR CALL UPON COUNTRIES THAT HAVE NOT DONE SO TO DESIGNATE SEAFARERS AND AIRCREW AS KEYWORKERS”   Th

Rectifying fondant

Fondant rectification or fixing is a major problem and most asked questions, by the people who often work on fondant cakes.

Fondant shrink, cut, cracks, break no elasticity, hard or softness of the dough are the major problem encounter if you have well knowledge this problem can be easily overcome. Some of these problems are discussed.

1).  How to fix drying out of fondant-

     Drying out of fondant is due to loss of moisture, in this case, you can use little drops of water or glycerin to knead it till it comes out shiny & hold good as it was before.
You can also add butter or margarine so that it can have enough moisture in it.

2). HOW TO FIX Fondant mixture-

Cracks or break down of fondant can be easily overcome if we add little amount of new fondant in it & mix. ADDING  THE FRESH fondant will make up the texture and character of fondant.

3). cracking-

 cracking is often encountered when we rolled fondant to very thin, as s result it doesn't hold as strong as it should be.
If you are rolling the fondant make sure that it should be rolled in a good amount of thickness so that it doesn't lose strength & cracks out.

4).Air bubble- 

often many times we encounter this problem as we roll it traps air forming an air bubble in it. This problem can be easily overcome by puncturing the fondant by fingers pinch or by using a toothpick to eliminate the air bubble out.

5). How to make fondant harder-

  Adding colors in fondant make it lose textures and Cake it soft. In this case, add little amount of tylose powder or CMC  powder. If you don't have, use corn starch and Powder sugar as it also makes fondant harder by drying out excess moisture.

6. How long it take to hard the dough/ storage of fondant- 

 If you are making fondant at home make sure you keep the fondant in a dry place out of sunlight and wrap it in plastic wrap or cling wrap filling in an air-tight container or air seal plastic bag. It should be kept overnight for about 20 to 30 hours for best in use.

7). Too soft of fondant-

 use of colors, too much water, and too much kneading, warm hand, and humid conditions make fondant lose its textures making it lose and making it soft.
Make sure you use gel color as it doesn't have moisture.

8 ). fondant lose textures-

 many times old fondant loses its textures, in this case, you can add liquid glucose or corn syrup kneading it & it will make Fondant bind together to make it shinier & in good shape.

9.) Decorative items -

  For decorating cakes, you can make one day before or 2 days before the decorations but keep in mind that fondant is wrapped well with plastic wrap,& in an airtight container.

10). Sticking of fondant-

 As fondant needs very little moisture to stock you can use water with the help of a paintbrush, and stick it & decore it or either in the making of fondant modeling.


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