Pure crystalline isolate for the preparation of sugar decoration
ISOMALT is a sweetener derived from sucrose. It possesses more thermic stability compared to this last one and absorbs humidity less easier, allowing then to the sugar objects to keep their transparency, shining and resistance for longer time.
For the realization of “dripped” objects:
Melt ISOMALT completely using microwave ovens, stoves, or induction plates, then pour the melted product into the appropriate moulds.
For the realization of “pulled” or “blown” objects:
Melt ISOMALT at 180°C, then stop the cooking dipping the container into cold water. Add gradually about 20-30 grams of water each kg of ISOMALT then deposite on Silpat sheets and proceed with the different realizations. It is possible to keep the product “workable” using the special lamps.
For the realization of “bubbled” object:
Lay out ISOMALT between two Silpat sheets and place in the oven at 180°C for 5-10 minutes. Let cool and break the sugar into small pieces for decorating cakes.