Isomalt Sugar Set 100 g
Description:
Isomalt sugar E953, in red, blue, green, yellow.
Use:
It is especially good for working of sugar showpieces, decorative dessert, diabetic products
Unit:
Isomalt Sugar pearls 100 g resealable bags
Ingredients:
isomaltose E953, E102, E129, E132, E133 (may have an adverse effect on activity and attention in children)
Directions:
Can be slightly laxative in larger quantities.
Service:
Order isomalt - buy online at sweetART - best quality - low prices - fast shipping guaranteed!
Isomalt sugar E953, in red, blue, green, yellow.
Use:
It is especially good for working of sugar showpieces, decorative dessert, diabetic products
Unit:
Isomalt Sugar pearls 100 g resealable bags
Ingredients:
isomaltose E953, E102, E129, E132, E133 (may have an adverse effect on activity and attention in children)
Directions:
Can be slightly laxative in larger quantities.
Service:
Order isomalt - buy online at sweetART - best quality - low prices - fast shipping guaranteed!
Nutritional information per 100 g
| Energy: | 236 kj / 985 Kcal |
| Fatt: | 0 g |
| Saturated fat: | 0 g |
| Carbohydrates: | 98 g |
| Sugar: | 0 g |
| Protein: | 0 g |
| Salt: | 0,25 g |
Isomalt sugar cooking - with instructions and recipe
Before starting to work, check that all the ingredients and tools are in place.
In a saucepan melt in small quantities successively 1 kg Isomalt (sweetART article 04040).
If the isomalt is melted (attention very hot, high risk of burning) add water and tartaric acid (sweetART article 02170).
If you wish to colour the isomalt, then add the color (sweetART article 02159) to the water.
Heat the isomalt sugar to 150 ° C using a thermometer (sweetART article 02230).
Place the now liquid isomalt to cool on a silpatmat (sweetART article 02210) and pull and fold a few times.
At approx. 70 ° C Isomalt with the help of gloves (sweetART article 02190) pull the mass to the „silk shine“. Then cut the finished isomalt sugar into small pieces. Allow to cool.
Now you can start with some sugar working tools (sweet ART set big article 02010, set small 02011) to blow and pull sugar.
If you need further help, we will be pleased to help you. You can also visit sweetART for a seminar on sugar blowing, sugar pulling, sugar pouring.
Before starting to work, check that all the ingredients and tools are in place.
In a saucepan melt in small quantities successively 1 kg Isomalt (sweetART article 04040).
If the isomalt is melted (attention very hot, high risk of burning) add water and tartaric acid (sweetART article 02170).
If you wish to colour the isomalt, then add the color (sweetART article 02159) to the water.
Heat the isomalt sugar to 150 ° C using a thermometer (sweetART article 02230).
Place the now liquid isomalt to cool on a silpatmat (sweetART article 02210) and pull and fold a few times.
At approx. 70 ° C Isomalt with the help of gloves (sweetART article 02190) pull the mass to the „silk shine“. Then cut the finished isomalt sugar into small pieces. Allow to cool.
Now you can start with some sugar working tools (sweet ART set big article 02010, set small 02011) to blow and pull sugar.
If you need further help, we will be pleased to help you. You can also visit sweetART for a seminar on sugar blowing, sugar pulling, sugar pouring.
What is Isomalt?
Isomalt (Isomaltose) is a sugar substitute obtained from beet sugar. Isomalt is a sugar alcohol with the formula C12H24O11. Isomalt is produced in a two-stage process: an enzymatic treatment of sucrose is followed by hydrogenation. The resulting principal components of Isomalt are 6-0- α-D-glucopyranosyl-D-sorbitol (1.6-GPS) and 1-0- α-D-glucopyranosyl-D-mannitol dehydrate (1.1-GPM).
Isomalt is granular and can be melted by heating to a clear liquid. If it cools again, the isomalt becomes firm and hard again. Ideal for sugar-free sweets or bakery products.
In contrast to sugar, Isomalt is only slightly hygroscopic (water-forming) and tans only at a high temperature of about 270 ° C. Dessert sugar decoration or isomalt sugar show pieces hold much longer than a normal sugar creations from sucrose sugar. Isomalt crystallizes slowly. Isomalt can also be laxative in excessive consumption.
Isomalt is very tooth-friendly and causes the insulin level to rise only slightly.
Isomalt is therefore ideally suited for diabetics. Isomalt is 100% vegan, kosher and halal.
Isomalt (Isomaltose) is a sugar substitute obtained from beet sugar. Isomalt is a sugar alcohol with the formula C12H24O11. Isomalt is produced in a two-stage process: an enzymatic treatment of sucrose is followed by hydrogenation. The resulting principal components of Isomalt are 6-0- α-D-glucopyranosyl-D-sorbitol (1.6-GPS) and 1-0- α-D-glucopyranosyl-D-mannitol dehydrate (1.1-GPM).
Isomalt is granular and can be melted by heating to a clear liquid. If it cools again, the isomalt becomes firm and hard again. Ideal for sugar-free sweets or bakery products.
In contrast to sugar, Isomalt is only slightly hygroscopic (water-forming) and tans only at a high temperature of about 270 ° C. Dessert sugar decoration or isomalt sugar show pieces hold much longer than a normal sugar creations from sucrose sugar. Isomalt crystallizes slowly. Isomalt can also be laxative in excessive consumption.
Isomalt is very tooth-friendly and causes the insulin level to rise only slightly.
Isomalt is therefore ideally suited for diabetics. Isomalt is 100% vegan, kosher and halal.
