Limits the moisture recovery in confectionery. Facilitates the work of cooked sugars. Decorative pieces in pulled sugar.
Isomalt
Sugar substitute sweetener.
For art sugar and sugar decorations: cast, pulled, blown sugar
Art sugars and sugar decorations: Melt 100 to 200g of water with 1 kg of isomalt over low heat, bringing the mixture to 160°C. *For a cast sugar: work at 160°C, as traditionally. *For a satin sugar: increase the cooking to 170 -180°C. *Above 185°C: risk of browning.
Keep away from light and humidity, at room temperature (min. 10°C - max. 25°C) 18 months in unopened package. 2 months at room temperature after opening
Pot 150g or 1 kg
Plus d’information sur ce produit ? Contactez-nous
