::
Chef Jobs
::
|
HOME
|
REGISTER
|
FAQ
|
MEMBERS
|
GROUPS
|
PHOTO GALLERY
|
COOKING BLOGS
|
QUICK LINKS
|
SEARCH
|
Blogs
Recent Entries
Best Entries
Best Blogs
Blog List
Search Blogs
ChefTalk Cooking Forums
»
Food and Cooking Forums
»
Pastries and Baking General
» Isomalt?
Pastries and Baking General
General discussion forum for all pastry and baking topics.
Thread Tools
#
1
05-24-2002, 07:23 PM
cape chef
Offline
ChefTalk Moderator
Culinary Experience: Culinary Instructor
Join Date: Jul 2000
Location: CT.
Posts: 5,228
Blog Entries:
1
Isomalt?
Is anyone using it?
Do you find it easier and less complicated then classic sugar work?
Is it worth it?
__________________
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
#
2
05-25-2002, 09:25 AM
momoreg
Offline
ChefTalk Supporter
Culinary Experience: Professional Pastry Chef
Join Date: Mar 2000
Location: norwalk, CT USA
Posts: 3,761
I use it, and it's definitely easier to work with, but it's not as resistant to humidity as one might hope. It's very resilient, though, and can be re-melted without crystallizing.
Bookmarks
Digg
del.icio.us
StumbleUpon
Google
«
Previous Thread
|
Next Thread
»
Thread Tools
Show Printable Version
Email this Page
Posting Rules
You
may not
post new threads
You
may not
post replies
You
may not
post attachments
You
may not
edit your posts
BB code
is
On
Smilies
are
On
[IMG]
code is
On
HTML code is
Off
Trackbacks
are
On
Pingbacks
are
On
Refbacks
are
Off
Forum Rules
Similar Threads
Thread
Thread Starter
Forum
Replies
Last Post
everything about isomalt
buttercup
Pastries and Baking General
17
05-17-2008
11:58 PM
Isomalt
panini
Pastries and Baking General
19
08-20-2006
09:25 AM
isomalt
jessiquina
Professional Pastry Chefs Forum
7
03-31-2006
07:26 AM
Isomalt Caramelize!
cakerookie
Professional Pastry Chefs Forum
43
01-09-2006
12:28 PM
Isomalt or Splenda
cakerookie
Professional Pastry Chefs Forum
4
09-27-2005
02:16 PM
Isomalt? 
