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ISOMALT FOR COCKTAILS
Isomalt is obtained from beets and is obtained through a chemical process that passes through the breakdown of sugar into glucose and mannitol.
It appears as a crystalline, white and odorless substance.
In addition, isomalt has a low impact on blood glucose levels and with the particularity of not leading to the formation of dental caries.
On the market Isomalt is sold in granules or powder and has a similar appearance to that of common sugar.
It can be stored both before and after cooking, in airtight packages containing silica-gel bags, as it is very sensitive to humidity.
Isomalt has immense potential, which is not exploited adequately in the bar world.
This product in addition to being extremely malleable and taking any shape and color you want, has a sustainable price, is easy to store, and gives a super WoW visual rendering.
It melts at 180-190 °, remains clear and transparent and can be easily brought back to the melting point and reused.
My advice is to dissolve it without adding water.
The ingredient water adds moisture to the isomalt making it potentially sensitive to sudden changes in temperature, causing an unpleasant sticky sensation to the touch, making it difficult for the end customer to consume it.
It must be cooked in double-bottomed steel or copper pans, preferably placed on an induction plate.
A small part of isomalt must first be dissolved and the remaining part must be added several times, in order to facilitate the dissolution of the granules. The melting point occurs around 150 °, but for the final cooking it is necessary to reach 180 °.
To make the isomalt colored, it is recommended to add, after dissolving the product by observing the technique described above, water-soluble dyes in powder diluted with food alcohol to simplify the coloring process.
The applications are innumerable, the only constraint is dictated by your creativity.
In pastry as well as in cooking, this ingredient has already been used for many years to create experiential dishes.
Now the question to ask is, why not apply the same experience in cocktails?
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