Limits moisture absorption in confectionery. Makes it easier to work with baked sugars. Decorative pieces in pulled sugar.
ISOMALT
Sugar substitute sweetener.
For art sugar and sugar decorations: cast, pulled and puffed 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-finish sugar: increase the firing to 170 -180°C. *Above 185°C: risk of browning.
Protect from light and moisture at room temperature (min. 10°C - max. 25°C) 18 months in closed packaging / 2 months at room temperature after opening
250g, 1kg jars and 4kg buckets
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