Isomalt Thread
In this caramel decoration made by: Matthias Mittermeier 100% Isomalt powder has been used, which is a derivative of sucrose but has the advantage of providing only half the calories of sucrose. Isomalt is stable at high temperatures without browning (150°C) and is perfect for the production of caramels and pastry elaborations.
Ingredients
- 600 g Isomat SOSA
- 250 g Glucose SOSA
- 250 g Water
- q/s Powdered violet natural colouring SOSA
- 10 drops Aroma of violet SOSA
- 40 g Butter
Equipment
- 1 Spinning rods
- 1 Drill
Instructions
- Mix the Isomalt with the Glucose and water and reduce to 170ºC.600 g Isomat, 250 g Glucose, 250 g Water
- Remove from the heat and add the colouring diluted in water, the flavouring and the butter.q/s Powdered violet natural colouring, 10 drops Aroma of violet, 40 g Butter
- Mix all elements.
- Temper the caramel and pick it up with spinning rods.
- Activate the drill with the non-stick round coupling and add the caramel while turning the drill.
- Allow to cool and remove the caramel spring.