Français
English
Cart
(0)
Isomalt Le Magnifique - 5kg
S61.
29 Items
€60.93 tax inc.
€57.75 tax excl.
Tax included
A must-have for pulled sugar, poured sugar, flowed sugar, 'Isomalt - Le Magnifique' will allow you to create all desired pieces.
Isomalt is a white powder used to get a polished effect, idea for any sugar pieces.
Easy to use, isomalt has a great stability even at high temperatures (like 160°C or even 195°C). Its low hygroscopicity makes the surface less sticky and gives a better resistance to humidity.
To use Isomalt for poured sugar: melt the isomalt at 150°C minimum. Isomalt can be cooked up to 195°C without being caramelized. Let it cool down for 5 to 10 minutes before pouring, to avoid bubbles.
To use Isomalt for pulled sugar or flowed sugar: work the Isomalt to 163°C-170°C, then block the cooking in a bain marie. Let it cool down to avoid bubbles and then pour it on a silicone mat.
Data sheet
- Poids
New
Customers who bought this product also bought:
- -15%
Intense Pulled Sugar Coloring - Chromium Oxide Metal Effect
INTST05
€19.15
-15%
€16.28 tax inc.
€15.43 tax excl.
A must-have for pulled sugar, poured sugar, flowed sugar, 'Isomalt - Le Magnifique' will allow you to create all desired pieces.
Isomalt is a white powder used to get a polished effect, idea for any sugar pieces.
Easy to use, isomalt has a great stability even at high temperatures (like 160°C or even 195°C). Its low hygroscopicity makes the surface less sticky and gives a better resistance to humidity.
To use Isomalt for poured sugar: melt the isomalt at 150°C minimum. Isomalt can be cooked up to 195°C without being caramelized. Let it cool down for 5 to 10 minutes before pouring, to avoid bubbles.
To use Isomalt for pulled sugar or flowed sugar: work the Isomalt to 163°C-170°C, then block the cooking in a bain marie. Let it cool down to avoid bubbles and then pour it on a silicone mat.