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ISOMALT isomalt

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ISOMALT isomalt offers key functional and nutritional benefits for the pastry chef

Improved workability, non-hygroscopicity, process and storage stability are a few of many

significant chemical and physical properties of isomalt. Its clean sweet taste, non-cariogenicity, low caloric value.

PHYSICAL PROPERTIES

COLOR-white

AROMA-none

TASTE-sweet

TEXTURE-granular

FUNCTIONAL PROPERTIES

Its pure , sweet taste

A lesser sweetness than sucrose

The body and texture that it gives to foodstuffs

Its high chemical and biochemical stability

DIRECTIONS FOR USE

To prepare Isomalt for pulling and blowing, place the desired amount of Isomalt in a stainless steel pan. Dissolve the Isomalt without water, glucose or tartaric acid. Heat on high heat until there are no pearls of Isomalt left in the mixture. Remove from heat and wait a minute to allow the bubbles to subside. Pour the Isomalt syrup onto a silpat, marble or casting surface, and proceed to work with as sugar. It could also be reheated many times.

Remember not to overheat the Isomalt syrup too long or finished showpieces will be very brittle D

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