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.
- Spinning rods
- Drill
- 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
Mix the Isomalt with the Glucose and water and reduce to 170ºC.
Remove from the heat and add the colouring diluted in water, the flavouring and the 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.