+ Comments
+ Specifications
Storage Conditions: Dry and cool (68-72ºF, 20-22ºC)
Ingredients: Hydrogenated saccharides derived from beet sugar.
Additional Notes:
+ Directions
Applications: For wedding cakes, special occasion cakes, displays, etc.
Also: hard candies, coated products, chewing gum, chewy candies, baked goods and mixes, ice cream
Directions: Use 3 parts Isomalt to one part water. Cook Isomalt and water in a heavy gauge pot or copper sugar pot until it reaches the hard crack stage (155-165 degrees C; 310-325 degrees F).
+ Product Brochure and Features