Isomalt Caramelize!

[cakerookie]

What exactly is recrystallizing on you? I am asssuming it is your sugar that is recrystallizing on you? Most boiled sugar recipes call for a one to one mixture of tartaric acid. Mixed together and put in a eyedropper bottle.You have to use this stuff carefully. I have never used it. I use cream of tartar. I do not know how much 50 grams is and I sure am not questioning the great Ewald Notters methods. But it sounds to me like the boiling water is the problem. You want it warm but I don't think it has to be boiled. CH if you are lurking you would proably know better than anybody since you are familiar with Ewalds recipes and methods.Help this man out.

[chrose]

Originally Posted by karmoe

Ewald Notter's book says to place 50g tartaric acid into 50g boiling water. I have done this twice and both times it crystalized after cooling. Is this what is supposed to happen and then it is reheated each time you want to use it? Does anyone know?
thanks

It sounds to me like you perhaps didn't allow the tartaric acid crstals to completely dissolve. You should be using powderized tartaric acid crystals. Allow it to cool in the bottle. It should also be a pipette bottle that's rather small this will also to help inhibit recrystallization. The recipe itself is fine.

[karmoe]

I boiled the water for several minutes and added the TA. It dissolved, I let it go for a few minutes and then both times it has recrystalized when cooled. I went ahead and put some in the dropper bottle. When it gets warm it dissolves. I think I will nuke it when needed and then use it. The bottle was clean prior to use. Thanks for you help.

[pastrymama]

Isomalt will carmelize. I use it carmelized often for cages and spun. I just pour it dry into a pan an cook it just like dry sugar over a medium flame. It melts and after a while- 10 to 15 minutes it will begin to color, be careful because it goes from golden to black quickly. It can be poured, spun, or drizzled to make garnishes etc. Another neat thing is you can pour it out and let it cool, then grind it up in a robo coupe until it is like sugar grains. Take a simple stencil like a triangle or long leaf and lay it on a silpat on a sheet pan, spread the ground isomalt in it. Remove the stencil and make as many shapes that you want. Put the pan in the oven at 350 degrees for about 8 to 10 minutes until the grains melt. Take it out and remove the shapes while hot and bend for an interesting garnish. Left over Isomalt can be remelted over and over without crystalizing so there is very little waste.

[cakerookie]

OK, I will go along with that if you are putting it into the pan with no water.CH what do you think?

[panini]

PMama
I'm curious about which type of isomalt your using. I saw your post this morning and got excited. Our isomalt needs to have a 25% dilution. I put a small amount, dry,in a pan (not copper or stainless) and let er rip. No luck. I mean, I was ready. I baby sat it, for you said the window was small. Had an ice bath and everything.
That's the reason for asking what brand you use. I'll switch.
BTW I've heard this before. I know it didn't work when isomalt first came out.

[cakerookie]

Pan its got to be a different type Isomalt. You know I have those 2 little tubs of Isomalt but there is no way I will use it for an experiment. That stuff is like gold as far as I am concerned. Pan, you know my plan for that.

[pastrymama]

Hi, I have used Decomalt which is quite a small grain and also one just labeled Isomalt in a large or small grain. I have also carmelized it with just a little water enough to make it like a slightly wet sand. It does take a while for the isomalt to begin to melt dry, 30 to 40 minutes and it takes longer than sugar to melt all the way, so you have to be patient. I keep the melted-cooled isomalt in small airtight containers and remelt it when I need it.

[cakerookie]

Well Pan I guess that answers our question. What is Decomalt never heard of it. Is it a polyol?

[pastrymama]

here is information on Decomalt, it is just a brand name of Isomalt check out http://www.gourmandinc.com/decomaltbk.htm

[panini]

PastryMama,
Thanks. I just got some of that in. CR this is what you have. I did try again this morning with the isomalt we were using, adding a little h20. It did take a while, but it worked. I used aluminum yesterday and copper today. I'm stoked!
Pastrymama, Thanks again.

Karmoe,
Just a thought on your acid. I don't have trouble dissolving. I do however measure the water after boil. If your boiling a measured amount you will lose measure in evaporation which may lead to the mixture being supersaturated on the acid side.

[cakerookie]

Pan I got a 1/2 ounce medicine bottle with an eyedropper. Brand new out of the drug store. How much would you mix for a 1/2 ounce bottle? When they talk equal parts of something they confuse me with that. Acid that is. Your stoked Pan. I don't believe it either. Guess we were all kind of off base. Not wrong! Just a little off.
Thanks CR

[panini]

CR,
You will want to always measure, weight. Do you have a gram or small weight digital scale?
Weigh up equal amounts. ½ oz. To a ½ oz.
Only measure volume when you see fluid ounce

[cakerookie]

No, but I will get one this weekend. Thanks Pan for that tip on weight and volume I had not thought about like that. Do all scales have grams or just a select few? And one more thing. Should I boil the water before I add it to the acid? Sorry for all the questions don't mean to annoy you.

[panini]

that is what CT is for. yes, boil, then measure and add to acid. keep it moving till desolved. I think you have powdered crystals, they're better to disolve.
Small batch 18 oz. sugar
9 oz. water
4 oz. glucose
10 drops acid