Patisomalt 1kg

Patisomalt is a modified malt sugar. Applications: Used in sugar-free confectionery and sugar work. Relative to sugar work, it has a high resistance to humidity, stays flexible longer, will not crystallize, easily colored and stabilizing acids are not needed. Exactly like Isomalt but coarse grain.

Recipe
Caramel Tuille

• Ingredients
• 400 g Fondant 200 g Patisomalt 200 g Glucose(liquid) 200 g Cocoa paste
  1. Method
  2. Mix the sugars and heat up to 160º C. Cool down to 140º C
  3. Add cocoa paste. Cool on a Silpat mat. Cut it into pieces.
  4. Melt one piece of caramel in the oven. Stretch from one end in to desired shape