Isomalt White, 125g

Isomalt, 125g

If you want to make a noble sugar decoration, are looking for a sugar substitute or create a delicious St.Honoré cake, Isomalt is perfect. The substance is made from sugar beets, has half the calories of regular sugar and does not cause tooth decay. For a nice caramel color, you can mix in some gel color.

Isomalt - Application

The white grains of isomalt are quite easy to process. If you use it as a sugar substitute, it can simply be used normally like sugar and added to a batter, for example. You can also sprinkle it on as a hail sugar substitute.

If you want to make fine sugar decorations or coat choux pastry with a crunchy caramel layer, for example, simply melt the Isomalt. Put it in a small pan and let it melt, stirring a little in between so that the heat is evenly distributed. For a nice caramel color, add a dab of Progel color and mix well. Then the isomalt can be pulled into threads or placed on a baking paper or silicone mat, for example, you create small sugar grids or strips. You can also dip choux or éclairs into it and let them drip off. For this you can take more time than with real caramel, which would burn quickly.

You can pour out the remaining Isomalt onto a silicone mat or baking paper and let it solidify. Then break it into pieces and repackage them. The next time, the pieces can simply be melted again and reused.

Isomalt is a sugar substitute. It occurs naturally in sugar beets, for example. Isomalt is produced for the food industry in two special processing steps from sugar from sugar beets.

Isomalt has about the same sweetness as sugar, but 50% fewer calories than sugar. The normal sugar can be replaced everywhere arbitrarily by Isomalt.

In confectionery, the high plastic deformability of hot isomalt can be used for the production of sugar chews. The melting point of isomalt is 142°CAnother major advantage is that isomalt can be melted as often as desired.