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Re: preparing isomalt for sugar work

Posted by Pierre on March 06, 1999 at 16:22:34:

In Reply to: preparing isomalt for sugar work posted by pete dierkes on March 06, 1999 at 14:23:37:

3:1 isomalt:water
cook to 165C
no need for tartaric acid...that is why you are using isomalt and not sugar

once cooked you can pour,pull it, etc.

it can also be remelted to use again

good luck,

pierre

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