{"id":12493,"date":"2023-03-15T14:13:19","date_gmt":"2023-03-15T13:13:19","guid":{"rendered":"https:\/\/sosa.several.studio\/receta\/wprm-isomalt-thread\/"},"modified":"2026-04-17T15:16:50","modified_gmt":"2026-04-17T13:16:50","slug":"isomalt-thread","status":"publish","type":"receta","link":"https:\/\/www.sosa.cat\/en\/recipes\/isomalt-thread\/","title":{"rendered":"Isomalt Thread"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">On this occasion, we present one of those techniques that elevates any dessert and allows chefs to explore new visual possibilities: <strong>Isomalt Thread,<\/strong> a caramel decoration created by the master <em>Matthias Mittermeier,<\/em> recognized for his mastery in artistic work with sugar.<\/p>\n\n<p class=\"wp-block-paragraph\">The star of this preparation is 100% refined <a href=\"https:\/\/www.sosa.cat\/en\/product\/refined-isomalt\/\" target=\"_blank\" rel=\"noreferrer noopener\">Isomalt<\/a> powder, an ingredient that has become essential in professional pastry making thanks to its exceptional technical behavior. Derived from sucrose, Isomalt maintains a balanced sweetness but offers a significant advantage: it provides only half the calories of common sugar, making it an ideal option for light decorations without compromising flavor. <\/p>\n\n<p class=\"wp-block-paragraph\">One of its greatest virtues is its stability at high temperatures without browning, even when it reaches 150 \u00b0C. This characteristic allows you to work with total control, obtaining a clean, crystalline, and shiny caramel, perfect for <strong><em>threads, figures, blown sugar, poured sugar, and all kinds of artistic creations.<\/em><\/strong> <\/p>\n\n<p class=\"wp-block-paragraph\">In this recipe, Mittermeier transforms Isomalt into <strong>very fine caramel threads<\/strong> that add height, texture, and a sculptural touch to cakes, petit g\u00e2teaux, 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. <\/p>\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"Hilo de Isomalt \u00b7 Matthias Mittermeier \u00b7 Isomalt\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/3W4DQxGemT8?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n","protected":false},"featured_media":7791,"template":"","meta":{"_acf_changed":false,"inline_featured_image":false},"autor-receta":[],"receta-categorias":[262,256,259,280],"especialidad":[283],"tecnica-y-aplicacion":[744,942],"receta-dificultad":[],"receta-propiedades":[],"class_list":["post-12493","receta","type-receta","status-publish","has-post-thumbnail","hentry","receta-categorias-colouring","receta-categorias-flavourings","receta-categorias-technical-sugars","receta-categorias-texturizing","especialidad-patisserie","tecnica-y-aplicacion-caramel","tecnica-y-aplicacion-crunchy"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - 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