ehb102 Posted 22 Sep 2013 , 8:33am
post #1 of

Hello, everyone.


I've done lots of reading of this forum since I bought isomalt last year, but I'm still having problems. 

 

I bought isomalt granules, melted them down and added glucose as per the instructions, and made my own isomalt sticks. I had lots of trouble with this, probably because my quantities were too small. The thermometer showed a lower temperature than I needed but my mix was going amber, so obviously burnt. 

 

Eventually I made isomalt sticks but every time I make anything from them they turn cloudy very, very quickly. Ridiculously quickly as soon as they are "dry". I'm melting them down in the microwave and adding colour. I pour them when the mix is hot but has cooled enough for me to shake the bubbles out.

 

My question is: are my unscientifically made isomalt sticks at fault? Do I need to throw this batch and try again? Or is it because I live in Britain and I'm not being careful enough to keep the items I make in a non-humid place? I made the most gorgeous clay pigeons yesterday but they look like they are melting before they set, and they are very cloudy on the outside (although not on the inside when I break them open).

 

Many thanks for any help in solving this technical issue.

12 replies
didavista Posted 22 Sep 2013 , 9:58am
post #2 of

AI can't say for the isomalt problem because I've stopped using that and I use regular sugar instead.. however I still had the severe melting problem even when I thought it wasn't humid.. someone suggested to me to put my creation in airtight container with some silica gel packs. that absolutely worked liked a charm. I did this for sugar bottles I just didn't add them to the cake until close to party time. the only problem I had was finding them in abundance without buying a ton of shoes. when I told my daughter I couldn't find them to purchase, she brought me big bags of them, she works in a pharmacy and they throw them away every day. so that is a good free way to find them. hth

Lasucree Posted 25 Sep 2013 , 7:54pm
post #3 of

Hello, you do not need to add the glucose is not so reaches a temperature of 180 ° C is perfect. But it has a detail which is the pan that you are using and what the method, normal fire stove or induction cooker?

ehb102 Posted 25 Sep 2013 , 7:59pm
post #4 of

Quote:

Originally Posted by Lasucree 
 

Hello, you do not need to add the glucose is not so reaches a temperature of 180 ° C is perfect. But it has a detail which is the pan that you are using and what the method, normal fire stove or induction cooker?

 

Sorry, I don't understand your post entirely. Are you saying you don't need to add glucose at all? 

 
I boiled the isomalt in a stainless steel pan over an electric hob. It wasn't induction, it was a halogen ring. 
SweetLin Posted 25 Sep 2013 , 8:18pm
post #5 of

I never put glucose....i use it pure and melted it in the normal pan...But i use silicon to make some decoration...i saw some programm in the TV...if it's cloudy and not clear, you can use torch (to burn creme brulee) and just pass it in the surface..

Lasucree Posted 25 Sep 2013 , 8:33pm
post #6 of

I'm so sorry, I know my english is terrible! Never put glucose!! The pan must have double bottom, and decrease the temperature so the heat will not go to the side and will not change to the caramel color.

Thank you Sweet Lin!!!

ehb102 Posted 25 Sep 2013 , 8:49pm
post #7 of
Quote:
Originally Posted by Lasucree 
 

I'm so sorry, I know my english is terrible! Never put glucose!! The pan must have double bottom, and decrease the temperature so the heat will not go to the side and will not change to the caramel color.

Thank you Sweet Lin!!!

 

Oh, really? So just plain isomalt? That's interesting. Thank you.

maybenot Posted 26 Sep 2013 , 2:05am
post #8 of

Yes, no glucose in isomalt [only in regular sugar]. 

 

You can melt isomalt in a microwave or on the stove.  When I melt granules, I add enough water to make a wet sand consistency and take it to about 340F.  It should be pretty clear at that temp.

ehb102 Posted 26 Sep 2013 , 7:15am
post #9 of

Now that's really interesting, thank you. I think what I had read before starting working with this stuff must have been how to make isomalt sticks. I'll try again with just the granules. Must find some distilled water first.

Lasucree Posted 27 Sep 2013 , 10:53pm

Just enough water to dilute the color or maximum 20gr water for 1kg isomalt

SYLVIAS CAKES Posted 28 Feb 2014 , 11:40pm

After some hours my isomalt decoration isn't shined anymore. Why?

costumeczar Posted 3 Mar 2014 , 2:55am

Quote:

Originally Posted by SYLVIAS CAKES 
 

After some hours my isomalt decoration isn't shined anymore. Why?

That happens sometimes, just rub some vegetable oil on it and it will get shiny again.

SYLVIAS CAKES Posted 3 Mar 2014 , 3:40am

Thank you for the tip!

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