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