Isomalt white 125 g

Isomalt white 125 g

This versatile sugar substitute is ideal for elegant sugar decorations, as a sugar substitute in dough or for patisserie such as St. Honoré cakes. What do you use it for? For a caramel look, mix in a dot of gel coloring if required. Isomalt is made from sugar beet, offers a sweetness similar to sugar, but has around 50 % fewer calories and does not cause tooth decay. The white grains are easy to melt: place the product in a small pan, heat to a melting point of approx. 142 °C and stir occasionally so that the heat is evenly distributed. How is it used? Pull strings, pour it onto baking paper or a silicone mat for lattices and strips, or dip choux and éclairs and allow the glaze to drip off. Compared to sugar caramel, you can take a little more time. It can also simply be sprinkled on top as a substitute for caster sugar or used in the dough like normal sugar. Pour out any leftovers to cool, break them into pieces and melt them again if required. Isomalt can be melted as often as required. Isomalt can be used to create both decorative showpieces and everyday sugar substitutes.