Topic: Isomalt

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Posted at September 27, 2007, 1:31 pm:

You know I am new to isomalt. I have been trying some over the last month for sugar work. Still not sure what I like better.
Need Help!!! Let's just say I found a 50 lbs. bag of isomalt. From Germany, with no proceedural help. It is marked sugar-substitute. Before I open the bag, my question is, can this be used to boil, pull, and blow. What will be the ratio of isomalt to water, if any?
TIA
pan

Original of the message was taken from http://www.cheftalk.com/forums/

Replies:

Pan your ratio would be the same as if you were using granulated sugar...

but there are isomalts out there that are 3 to 1, 2 to 1.

I know there is Isomalt and its high powered cousin decomalt.

I had a pkg of the stuff 6 or 7 yrs ago from the school in Maryland.

CR.

You are more than welcome glad I could help.

Pure isomalt is the same the world around.

Yeah, its a sugar alcohol, a polyol.

Well, if I stick with isomalt in general, I will have to play with it.

Forgot to ask if anyone has a formula for regular isomalt? TIA BTW...

Pan you can use any boiled sugar recipe just replace the granulated wi...

CR Well, if I'm to believe that deco is tweeked for pastry, how do we...

i hope you are taking pics.

Please do Pan.

CR, Yes, you were the inspuration for our annual January all-in.

Thats the beauty of isomalt Pan.

Pan I used some of the Isomalt yesterday.

I am really interested in using Isomalt.

Bette, A lot of on line stores carry it.

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