New Posts  All Forums:Forum Nav:

isomalt - Page 2

post #16 of 29
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 29
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 29
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
post #19 of 29
For bubbles again its 10 percent water added and then cook to about 315.
post #20 of 29
So just what is the recipe for isomalt? Do you follow derections when you buy the stuff? Thanks
post #21 of 29
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
post #22 of 29
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
post #23 of 29
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.
post #24 of 29
I all ready did it with no water or anything. It's all good. Thanks for your offer of help though icon_smile.gif
post #25 of 29
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 29
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.
post #27 of 29
I cant find any brown isomalt and I wanted to make brown beer bottles could I use clear isomalt and paint it with luster dust or food colouring or something ?
post #28 of 29

Tasmin -

 

I used isomalt to make jewels for a cake and just added regular Americolor Soft Gel Paste coloring after it got up to the right temp. Just make sure you drop the color in and let it "sizzle" a few seconds before stirring it in to evaporate any extra liquid in the food coloring. 

post #29 of 29

I just add the food coloring in at the beginning before I start cooking it. I also add it afterward if need be, I usually make a bunch of clear isomalt up at once then just color it as needed.

New Posts  All Forums:Forum Nav:
  Return Home