ISOMALT Alternative sugars: It’s odorless, white, crystalline, and has low hygroscopicity (ability to attract water). It doesn’t readily crystallize or caramelize and offers reduced calories and mild sweetness (about half the sweetness of sugar). It’s useful for piped, pulled, and cast sugar show pieces because it holds up so well, remaining dry and resistant to collapsing. Because Isomalt, like cooked sugar, is relatively rigid for pulling, piping, or shaping, it’s recommended that a small amount of water and about 10 percent of its weight of glucose be added before boiling it to 340°F.
Here is where I need
your help! I am located on the east coast, DE, and am using US FOOD as my supplier for my school system. I attended a few classes in Chicago, at the FENI summit a week ago, and just learned of this product. I have always used the sugar, glucose, Cr. Tart., and water recipe for all the pulling sugar projects I had. In the past I didn't always have the right ratio of acid to sugar right and on occasion it would crystallize.
To Get To The Point! When I was introduced to this stuff and the ease of cooking, adding color, quality, shine, etc., I am probably not going back to the old method. Not that there is any thing wrong with it , but the ease of use and consistancy is dynamic! Below is a link Edwald Notter's International School of Confectionary Arts in FL where he teaches classes on sugar artistry and chocolate. He's won a few gold metals and other honors in his lifetime-the guys' amazing.
Q- Does anyone know of a supplier who carries this product? (Isomalt)
Thanks so much and appreciate your comments and resources. Keep cookin'
Schoolchef
Edwald Notter School of Pastry 
02-21-2004, 05:07 PM
For Those Sucrose lovers, Need Help! 
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