Separate names with a comma.
Discussion in 'Professional Pastry Chefs' started by aashish bhalla, Jan 20, 2014.
please help me to make pulled sugar without using isomalt sugar
Check out the book "The Art of the Confectioner" by Ewald Notter
1.5gr cream of tartar
Bring to the boil skim off any scum that rises.
Add 50gr glucose syrup
Cook to 130 on a high heat add colour
Continue to cook to 168 degrees on high heat
Thats the basic recipe for pulled sugar
I hope that is a typo/img/vbsmilies/smilies/lol.gif
Ah.. 1kg should probably do it!