Thanks and a pleasure to be here
Thanks Cheffy and Mezzaluna,www.Pastrychef.info
has been some what neglected recently due to the pressures of work and life new born baby etc, but I hope to find time to upgrade it and add allot more information soon, I would welcome any info that I can add to it news, links, recipe are always welcome,
Its a pleasure to be on this site "chef talk" and will willingly give any advice if needed,
Ref: "isomalt" this is non hygroscopic so will not attract moisture so easily, working with it can be a little hot to handle but is great for poured sugar as it wont get stick so fast with humidity.
Pastry Chef Webmaster,