New Posts  All Forums:Forum Nav:

isomalt - Page 2

post #16 of 26
10/30/09 at 9:21am
Quote:
Originally Posted by gibfalc

Ok I've got tons of experience with isomalt. You need to add 10 percent water and cook the isomalt to 340 degrees. for best result let it cool to 285 before pouring it out. You should add water soluble colors after the mixture reaches 275. Unlike cookinf sugar you don't need to take much care while cooking becuase the isomalt will not crystallize. Just stir it in the beging of the process untill all the isomalt is melted and then just let it cook. If you need any more help let me know.
Paul


Will the isomalt stay clear if cooked to 340 degrees or will it turn yellow?
A balanced diet is chocolate in both hands!
Glenda
Reply
A balanced diet is chocolate in both hands!
Glenda
Reply
post #17 of 26
10/30/09 at 9:38am
OT (kinda) what temp is best for blown bubbles? to cook it to and what stage to blow them?
"Be the change you want to see in the world."- Mahatma Gandhi

miniature cake tutorial

http://www.youtube.com/user/MyNewSneakers?feature=mhsn
Reply
"Be the change you want to see in the world."- Mahatma Gandhi

miniature cake tutorial

http://www.youtube.com/user/MyNewSneakers?feature=mhsn
Reply
post #18 of 26
10/30/09 at 9:38am
The isomalt will not technically caramelize. It will be crystal clear especially if poured out onto vinyl sheets. The isomalt will eventual color but well over 400 degree . I forget the actual temp at the moment . Here is a link to the vinyl I'm talking about

http://www.pastryprofilesstore.com/category_s/31.htm
Paul
Reply
Reply
post #19 of 26
10/30/09 at 12:36pm
For bubbles again its 10 percent water added and then cook to about 315.
Reply
Reply
post #20 of 26
10/31/09 at 8:01am
So just what is the recipe for isomalt? Do you follow derections when you buy the stuff? Thanks
Reply
Reply
post #21 of 26
10/31/09 at 9:34am
Quote:
Originally Posted by debster

So just what is the recipe for isomalt? Do you follow derections when you buy the stuff? Thanks


I bought a bag and no instructions so I will have to research for that as well...
not sure why????? icon_redface.gif May have to look up the company on line..
found a link http://www.globalsugarart.com/?id=21
Reply
Reply
post #22 of 26
11/23/09 at 4:46pm
My bag of Isomalt says (pretty generically, actually) just to heat it on high until there are no crystals left, remove from heat and let set a minute until all the bubbles are gone, then to pour onto silpat or whatever. Specifically says not to add anything to it.

In addition, I have one more question.


I'm going to be using Isomalt to make the windows on a gingerbread house I'm building. I plan to lay the pieces on a Silpat and pour the melted Isomalt into the window holes and let it set. My question is, how long does it set until I can lift and move the pieces? Until it's cool to touch or hard are a rock or what? TIA icon_smile.gif
Reply
Reply
post #23 of 26
11/23/09 at 5:36pm
Trust me on this I teach Sugar work at Culinary School and have lots of experience using isomalt in competitions and for showpieces. You need to add ten percent water and cook the isomalt to 340 degrees. Dip the pan in cold water for a few seconds to slow the cooking preocess. let it cool to about 268 and then pour.It should set up fairly quickly depending on the height you pour it. It will set like a lollipop and be hard like that when it is cooled.
Reply
Reply
post #24 of 26
11/23/09 at 5:45pm
I all ready did it with no water or anything. It's all good. Thanks for your offer of help though icon_smile.gif
Reply
Reply
post #25 of 26
11/23/09 at 5:48pm
I added the water. Made bubbles/globes/spheres/balls/whateveryouwannacallem. All of them were disintegrated by morning...puddles of goo.

Any tips on using it for blown spheres? What would cause that to happen? I've not experienced that effect with sugar sugar even in humid weather.
"Be the change you want to see in the world."- Mahatma Gandhi

miniature cake tutorial

http://www.youtube.com/user/MyNewSneakers?feature=mhsn
Reply
"Be the change you want to see in the world."- Mahatma Gandhi

miniature cake tutorial

http://www.youtube.com/user/MyNewSneakers?feature=mhsn
Reply
post #26 of 26
11/28/09 at 10:33pm
I tried making "jewels" with jolly ranchers for princess crown cookies. When setting them in the frosting, they got gooey and ruined the cookies. I bought some isomalt and am going to try it soon. Can anyone tell me if the isomalt jewels will also "melt" in the humid frosting? I also live in Florida, so the humidity is definately a concern.
Thanks.
Reply
Reply
New Posts  All Forums:Forum Nav:
  Return Home