Blown Sugar (Isomalt)
Ingredients
g
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IngredientsWeightUnit costCost
Isomalt
g€/kg
Water
g€/kg
Red water-soluble coloring
g€/kg
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Explore invoice managementPreparation steps
- 1
Cook isomalt + water to 170°C without stirring.
- 2
Add coloring at the end of cooking.
- 3
Pour onto a silpat, let cool to 70°C.
- 4
Fold over and work under a heat lamp.
- 5
Pull and fold (satin) 10-15 times.
- 6
Form a ball, blow with the pump.
- 7
Shape the desired form while blowing.
- 8
Let crystallize. Store dry (airtight box + silica gel).
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See recipe recognitionNutritional values
Per 100g
Calories
166.4 kcalProtein
0.0 gCarbs
82.4 gSugars
0.0 gFat
0.0 gSaturated fat
0.0 gFiber
0.0 gSalt
0.0 gOther recipes in the same category
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