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gibfalc
Newbie
Joined: Oct 30, 2009
Posts: 7
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 Posted:
Fri Oct 30, 2009 8:41 am |
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Ok I've got tons of experience with isomalt. You need to add 10 percent water and cook the isomalt to 340 degrees. for best result let it cool to 285 before pouring it out. You should add water soluble colors after the mixture reaches 275. Unlike cookinf sugar you don't need to take much care while cooking becuase the isomalt will not crystallize. Just stir it in the beging of the process untill all the isomalt is melted and then just let it cook. If you need any more help let me know.
Paul |
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tiggy2
Forum SuperStar!
Joined: Oct 07, 2005
Posts: 3829
Location: Omaha, NE
Birthday: Aug 13
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Fri Oct 30, 2009 9:21 am |
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| gibfalc wrote: | Ok I've got tons of experience with isomalt. You need to add 10 percent water and cook the isomalt to 340 degrees. for best result let it cool to 285 before pouring it out. You should add water soluble colors after the mixture reaches 275. Unlike cookinf sugar you don't need to take much care while cooking becuase the isomalt will not crystallize. Just stir it in the beging of the process untill all the isomalt is melted and then just let it cook. If you need any more help let me know.
Paul |
Will the isomalt stay clear if cooked to 340 degrees or will it turn yellow? |
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all4cake
Forum SuperStar!
Joined: Jul 02, 2006
Posts: 3968
Location: NC
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Fri Oct 30, 2009 9:38 am |
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OT (kinda) what temp is best for blown bubbles? to cook it to and what stage to blow them? |
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gibfalc
Newbie
Joined: Oct 30, 2009
Posts: 7
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Fri Oct 30, 2009 9:38 am |
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The isomalt will not technically caramelize. It will be crystal clear especially if poured out onto vinyl sheets. The isomalt will eventual color but well over 400 degree . I forget the actual temp at the moment . Here is a link to the vinyl I'm talking about
http://www.pastryprofilesstore.....y_s/31.htm
Paul |
Last edited by gibfalc on Fri Oct 30, 2009 12:38 pm; edited 1 time in total |
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gibfalc
Newbie
Joined: Oct 30, 2009
Posts: 7
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Fri Oct 30, 2009 12:36 pm |
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For bubbles again its 10 percent water added and then cook to about 315. |
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debster
Forum Fanatic
Joined: Nov 28, 2005
Posts: 1737
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Sat Oct 31, 2009 8:01 am |
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So just what is the recipe for isomalt? Do you follow derections when you buy the stuff? Thanks |
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cakesmade4u
Frequent Member
Joined: Feb 05, 2008
Posts: 233
Location: CO
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Sat Oct 31, 2009 9:34 am |
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| debster wrote: | | So just what is the recipe for isomalt? Do you follow derections when you buy the stuff? Thanks |
I bought a bag and no instructions so I will have to research for that as well...
not sure why?????  May have to look up the company on line..
found a link http://www.globalsugarart.com/?id=21 |
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