Saracino Sugar Plus ISOMALT is a top quality Isomalt granules for easy melting. In addition, Isomalt is a sugar free alternative for biscuit and cookie centres and for really eye catching cake decorating applications. This Isomalt comes in clear only, however, it can be coloured using any edible food dusts to match your colour scheme.

Create stunning edible decorations with the Granulated Clear Isomalt by Saracino. The Clear Isomalt is a sugar-free alternative that is ideal for making decorative biscuit centres, pulled sugar work and moulded decorations and can simply be melted in a microwave. For decorative biscuit centres, cut the desired shape out of the centre of each biscuit, then bake in the oven as normal. Once fully baked, remove the biscuits from the oven, pour a small amount of melted isomalt into each centre and leave to cool completely.

SugarPlus is best dissolved in the microwave or in an oven over medium heat. You can then use the SugarPlus in silicone molds or on silicone mats. Adding an additional 20ml of water per kg of Sugarplus after cooking creates a dry easy to work with paste that is ideal for making decorative flowers or blown sugar.

Instructionf for use:
Place the required amount of granulated Isomalt into a microwaveable container that can withhold temperatures over 170C. Melt in 20 seconds intervals, stirring between each interval until the product is a runny liquid form. WARNING! Isomald is extremly hot at its melting poing.
Using ovenproof gloves to remove bowhl from the microwave, continue to stir until the bubbling has stopped. Pour the Isomalt into your mould and leave to set, or use for pulled sugar decorations. What is Isomalt?
Isomalt is a sugar substitute which has been obtained from sugar beet by treating it with enzymes. Isomalt is chemically grouped as disaccharide alcohol (polyol), it is safe for the teeth and has 50% less calories than table sugar. Food containing isomalt instead of sugars induces a lower blood glucose rise and lower insulinemic response after consumption compared to sugar. Isomalt has a melting point of 145°C to 150°C and is pre-tempered so it can be easily melted in the microwave.

Precautions: When working with liquid Isomalt remember to take great care as it can cause serious burns if spilled onto the skin. For this reason, Isomalt should not be used by children.

How to use SK Ready-tempered Isomalt
Place the desired amount of isomalt blossoms into a microwaveable container that can withstand temperatures of over 180°C (e.g. a ceramic, silicone or heat-resistant glass bowl) and place in a microwave. Melt in 30-second increments until the isomalt becomes fluid. Make sure to check the isomalt after each increment and do not heat for longer than 30 seconds at a time. Carefully remove the isomalt from the microwave using ovenproof gloves. The isomalt will be extremely hot. Stir and wait for the bubbling to stop then slowly pour into the desired container or mould. Alternatively you can pour onto a heatproof flat surface and work it with kitchen utensils or, once cool enough, your hands. To make the surface smoother or to smooth any rough edges, sweep a crème brûlée torch over any isomalt that has touched the mould.

Using silicone or metal moulds
Melt the isomalt as per the instructions and wait for the liquid to stop bubbling. Place the mould onto the baking tray and gently pour the solution into the mould. If more than one colour is required, pour one colour into part of the mould and allow to set. Pour the other colour in, ensuring that it completely attaches to the first colour. Leave until cold, then remove from mould. If the isomalt sets in the microwaveable container or a piece has not set as required, it can be re-melted and used again. Store smaller pieces in an airtight container with silica gel sachets.

Making sugar baskets and spinning sugar
Follow the method as for silicone moulds for bringing the isomalt to temperature. Lightly grease the outside of a ladle. Allow a fine strand to fall off the end of a spoon and form a trellis or other lacy pattern over the back of the ladle. When completely set, carefully remove the sugar basket from the ladle. The basket can then be filled with ice cream or other dessert. Serve immediately as the basket will start to dissolve. The isomalt solution can also be piped, but great care needs to be taken when doing this. Use triple layers of silicone paper piping bags, do not overfill the bag, and ensure that the open ends of the bag are folded down so that the solution cannot spill out of the bag. Wear heavy-duty rubber gloves, a protective apron and covered shoes when doing this and as a safety precaution, wrap the piping bag in a tea towel before beginning to pipe. It is also possible to create spun sugar by quickly spinning a very fine strand of the liquid isomalt onto a lightly-greased baking tray. This can then be gathered up and placed on top of a dessert for a stunning effect. For inspiring ideas, there are many silicone moulds which work well with Isomalt. The fairies look fantastic and the jewel mould makes excellent edible gems.