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I've recently been working with a product called Mannitol.  It is awesome!  It accepts color...but I'm wondering if there is a way to flavor it?  I'll give it a try myself regardless...but if anyone has worked with it and has any insight into the reaction processes, I'd appreciate their sharing.  

 

I have posted the same thread in the Pastry Chefs forum, as that is what I am, but I know that Chefs also work with this product.  Many thanks. :)

"Tis an ill cook that cannot lick his own fingers"
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"Tis an ill cook that cannot lick his own fingers"
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