Request a Sample
Request a Sample
// Application 02 of 07
Reduced sugar doughs, fillings and glazes that hold sweetness through the oven without browning. Fine and coarse cuts that cast, pull and blow into showpiece work polished to optical clarity.
0%
Maillard browning
1:1
bulk replacement for sucrose
145 °C
melt point for pulled sugar
// Why isomalt here
01
Bulk without browning
Isomalt gives sucrose body and crumb structure in doughs and batters but does not brown. Bake colour comes from the flour and fat, not the sweetener.
02
Glazes that stay glossy
Fondants and glazes made with isomalt do not weep or go tacky on the shelf, so decorated goods travel and display without sweating.
03
The pastry showpiece standard
Pulled, blown and cast sugar work is cleaner with isomalt. Higher clarity, no yellowing and reworkable for days.
// How it performs
Typical values for NT-ST-30 / 80 in this application. Batch COAs and full specification sheets ship with every sample.
Dough replacement
1:1 for sucrose by weight; adjust leavening slightly as isomalt does not feed yeast
Browning
None. Expect paler crusts; add 2 to 5% dextrose or malt if colour is required
Melt point
145 to 150 °C. Cast at 165 to 170 °C for showpiece clarity
Solubility
Easily soluble in cold water, at a slower rate than sucrose; dissolve warm for syrups and glazes
Recommended grade
NT-ST-30 for showpiece and coarse work; NT-ST-80 for doughs and creams
// Formulation notes
01
In short doughs and cookies, replace sucrose 1:1. Reduce fat by 3 to 5% if spread is excessive, as isomalt melts slightly later than sucrose.
02
For a golden crust on reduced sugar bakes, blend in a small share of dextrose or milk powder to drive colour.
03
For showpiece work, cook plain isomalt with no water to 170 °C, pour onto silicone, and pull once cooled to handling temperature.
04
Store finished pieces in a dry, cool place in closed containers.
