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Isomalt - 1kg

Isomalt - 1kg
Product Code: 4ASUGISOMALT
Availability: Call to place an order
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Please note that Vin Sullivan Foods Ltd aim to provide you with as much information about all of our products as possible, including information on ingredients, allergens, nutrition, sizing, usage and storage of our products.


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Isomalt 'F'

Isomalt is a mixture of two sugar alcohols; gluco mannitol and gluco sorbitol. It is produced from sugar beet and while visually comparable to white table sugar it has only half the sweetness and contains only two calories per gram. As sugar alcohols don’t have a chemical structure that allows for browning reactions Isomalt can be heated without losing sweetness or altering its texture and will not caramelise as sucrose does when heated.
Isomalt provides an increased crispness to baked goods and significantly, is much less hygroscopic (water-absorbing) than table sugar, so products such as tuile, glasses & sugar work wont as readily adsorb moisture and become soft & sticky.



Pack Size


Nutritional Information

Typical Values Typical Values per 100g
Energy 985kJ/236kcal
Fat 0g
of which saturates 0g
Carbohydrate 98g
of which sugars 0g
Fibre 0g
Protein 0g
Salt 0.03g


Storage Information

Keep stored in original packaging, keep cool and dry.

Isomalt Glass Technique:

Melt isomalt in a saucepan to 135°C stirring as little as possible.
Pour onto a baking sheet and cool to a sheet of hard candy glass.
When cold break & grind to powder.
Sift & stencil the powder onto a slip-mat & bake at 150°C to melt.
As soon as the powder melts to a clear glass remove from oven, cool as an individual flat tuile or quickly shape.
Seeds, salts & seasonings can be added when grinding or to the sifted powder before baking.

Basic pulled sugar guidelines:

Gently heat 500g of Isomalt in a clean pan & stir continuously until melted.
Bring to the boil, add 60g of glucose syrup & heat steadily to 180°C.
Remove from the heat & place the base of the pan into cold water to arrest the cooking process, add colour as desired & pour the solution on to a lightly oiled slip matt to cool & set.
When completely cold break into pieces & store in an airtight container.
Heat pieces under a sugar lamp & pull, blow & shape as desired.

Tags: Isomalt, Sugar