Isomalt is perfect for confectionary and advanced patisserie work. The sugar is called inverted (or invert sugar), which means that it doesn’t crystallize as quickly as other types. It’s a particularly good choice for making smooth sorbet and ice creams, or for decorative sugar work.
This 5kg bag of isomalt sugar is great for professional use and large scale patisserie projects.
Store in a cool, dry place
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