Isomalt
Sugar substitute sweetener.
For art sugar and sugar decorations: cast, pulled and puffed sugar.
Limits moisture absorption in confectionery. Makes it easier to work with baked sugars. Decorative pieces in pulled sugar.
Sucres d'art and sugar decorations: Melt 100 to 200g of water with 1 kg of isomalt over low heat, bringing the mixture to 160°C. *For cast sugar: work at 160°C, as traditionally. *For satin-finish sugar: heat to 170-180°C. *Above 185°C: risk of browning.
Protect from light and humidity, 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
