What You Need to Know
Produced through enzymatic transformation of sucrose into isomaltulose followed by hydrogenation, resulting in a disaccharide alcohol (6-O-α-D-glucopyranosyl-D-sorbitol) with reduced hygroscopicity and high thermal stability.
Essential for sugar work requiring extended plasticity and glass-like transparency in decorations.
Key Parameters
Temperature
175°C
160°C - 190°C
Time
2 minutes
30 seconds - 5 minutes
Equipment
Silicon matInfrared thermometerPrecision hotplateGold-leaf molds
Steps
- 1.
Sugar showpieces (International competition circuits): Structural integrity maintenance
- 2.
Edible glass (Molecular gastronomy): Optical clarity preservation