| ISOMALT is produced by enzymatic rearrangement of sucrose in two stages.
It is an odourless, white crystalline and low hygroscopic substance. |
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Advantages: |
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low hygroscopicity, absorbs very little moisture |
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no caramelization |
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calorie reduced |
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mild sweetness |
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sugar decorations on desserts, i.e. spun, piped
or cast |
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casting onto rubber or silicone molds |
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for croquant |
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ISOMALT can be used for pulling or blowing, it does not
quite have the same elasticity as sugar, however it is ideal for re-heating
in a microwave. |
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Recipe: |
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Boil 1 kg ISOMALT with ½ liter water to 165°C |
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Add colours at approx. 140°C |
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NO need for glucose, NO need for tartaric acid |
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| Pour on EXCELLENTIA “Fiberlux” mats or slightly oiled marble and let
cool off entirely |
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Wrap the cooled-off cooked ISOMALT in plastic and store for future
use.
Can keep for up to 2 months or longer. Have a whole rainbow of coloured,
cooked ISOMALT ready at all time. |
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Spun Sugar |
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place some cooked ISOMALT pieces in a corning ware pot and microwave
until melted. Let cool off a little and proceed spinning |
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Bubble Sugar |
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place some cooked ISOMALT pieces in a corning ware pot and microwave
until melted. Immediately pour some on Durroid paper. Lift paper to let
the sugar run in different directions on the paper. |
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Casting Sugar |
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place some cooked ISOMALT pieces in a corning ware pot and microwave
until melted. Let cool off a little, then pour. |
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for opaque sugar: stir diluted calcium carbonate into ISOMALT
and water at 140°C approx., then cook to 165°C |
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Pulled Sugar |
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place ISOMALT pieces under heat lamp to soften it, then pull it 10-15
times |
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Blown Sugar |
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much the same as pulled sugar |
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| Spun sugar and any other sugar art from made with ISOMALT can stand
up for long periods of time – no need for plastic boxes, no need for silica
gel – ISOMALT resists humidity |
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| Old show pieces made with ISOMALT can be recycled: Break old show pieces
into small pieces, microwave them until entirely melted, then pour on ‘Fiberlux”
mats and start all over again |
