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Pastry isomalt is essential for sugar professionals and pastry artists.
Designed for drawn, blown or cast sugar, this 1 kg isomalt enables you to create elegant pieces with optimum stability at temperatures up to 195°C, without caramelization or excessive hygroscopicity.
For best results, melt isomalt at 150°C minimum. Wait 5 to 10 minutes before pouring to obtain a bubble-free texture and a smooth finish.
Ingredients : Isomalt E953.
Use: Easy to work with, isomalt has excellent stability, even at temperatures above 160°C (and up to 195°C). Its low hygroscopicity makes the surface of the parts produced less sticky and offers better resistance to humidity.
To use isomalt for cast sugar, melt it at a minimum temperature of 150°C. Isomalt can be cooked up to 195°C without caramelizing. Allow to stand for 5-10 minutes before pouring to debubble.
Restricted use: See applicable regulations
Storage: Store in original, unopened packaging, away from heat and moisture.
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