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Isomalt Thread

On this occasion, we present one of those techniques that elevates any dessert and allows chefs to explore new visual possibilities: Isomalt Thread, a caramel decoration created by the master Matthias Mittermeier, recognized for his mastery in artistic work with sugar.

The star ingredient in this recipe is 100% refined powdered isomalt, an ingredient that has become indispensable in professional baking thanks to its exceptional technical properties. Derived from sucrose, isomalt maintains a balanced sweetness but offers a significant advantage: it provides only half the calories of regular sugar, making it an ideal choice for light decorations without compromising flavour.

One of its greatest virtues is its stability at high temperatures without browning, even when it reaches 150 °C. This characteristic allows you to work with total control, obtaining a clean, crystalline, and shiny caramel, perfect for threads, figures, blown sugar, poured sugar, and all kinds of artistic creations.

In this recipe, Mittermeier transforms Isomalt into very fine caramel threads that add height, texture, and a sculptural touch to cakes, petit gâteaux, and plated desserts. It is a simple technique in execution but impactful in result, demonstrating how a well-chosen ingredient can open a limitless creative world for pastry chefs and chocolatiers.

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 candies and pastry preparations.

Ingredients

- 600g - Isomalt
- 250g - Liquid glucose 40DE
- 250g -
  Water
- q/s - Violet natural dye
- 10drops - Violet aroma
- 40g -
  Butter

Prepared by

1. Mix the Isomalt with the Glucose and water and reduce to 170ºC.
2. Remove from heat and add the coloring diluted in water, the aroma and the butter.
3. Mix all the elements.
4. Temper the caramel and pick it up with spinning rods.
5. Operate the drill with the non-stick round coupling and incorporate the caramel while turning the drill.
6. Allow to cool and remove the caramel spring.