Can you DR/cut Isomalt when casting?

Discussion in 'Professional Pastry Chefs' started by amethodist, Dec 7, 2012.

  1. amethodist

    amethodist

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    So isomalt casting is about 3 or 4 times more expensive than casting with granulated sugar and syrup but it handles moisture so much better. Does anyone have a trick to dr'ing or cutting the isomalt to get it to go the distance for the price?
     
  2. patrick spriggs

    patrick spriggs

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    id just experiment with using say 3/4 granulated and 1/4 isomalt, or try half and half. Blitz them up so they are the same sized grains and you should have the best of both worlds..
     
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  3. irishpoppie

    irishpoppie

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    Hi, You could also add glucose powder as the grans are much smaller than that of granulated sugar therefore it will melt at the same rate as the isomalt.
     
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  4. amethodist

    amethodist

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    Thanks for the suggestions you two. It's tricky trying to get the isomalt to its optimum temperature without burning the sugar or dextrose. I'll keep messing with it though. Thanks again!