Isomalt Benefits, Sugar Sculpture, and Cake Decorating makale Genel Bilgiler haberleri Isomalt Benefits, Sugar Sculpture, and Cake Decorating redknightsmn1.org haberi.
Isomalt Benefits, Sugar Sculpture, and Cake Decorating makale Genel Bilgiler haberleri Isomalt Benefits, Sugar Sculpture, and Cake Decorating memberturk.com haberi.
Isomalt is a low calorie sugar substitute that tastes sweet but doesn ’t cause tooth decay. Unlike sugar (sucrose), isomalt has only a small effect on blood sugar level and is suitable for diabetics. It also has another advantage over sugar – it’s a better material for making sugar sculptures.
Sculptures made from sugar are popular centerpieces, cake decorations and art forms. They are also a great expression of creativity. Cooking sugar before using it enables artists to create stunning works of art that look as though they ’re made of glass. There are specialized art shows and competitions that feature sculptures made from cooked sugar, a mixture of sugar and isomalt, or pure isomalt.
Isomalt is often the preferred medium for sugar sculpture today. The general term that’s used for isomalt sculpture is still “sugar sculpture”, however. Even more confusingly, cake decorators sometimes say that they are working with sugar when they are really using isomalt.
Isomalt crystals are white in color and can be cooked like sugar crystals to make a sculpture medium. Isomalt is also sold in a precooked form that is ready for use after being briefly heated in a microwave oven.
Using Isomalt in Food
Isomalt belongs to a family of chemicals known as the sugar alcohols. This family also contains maltitol, xylitol and erythritol. All of these substances are used as sugar substitutes.
Isomalt is an artificial chemical that’s made from natural beet sugar (sucrose) and contains half the calories of sugar. It can be substituted for sugar in a one-to-one ratio in recipes. It isn’t as sweet as sugar, however, and is sometimes combined with another sugar substitute, such as sucralose, to increase its sweetness
It’s important to eat only small quantities of isomalt at first. Like most other sugar alcohols, it can cause gastrointestinal distress, including stomach upset, flatulence and diarrhea. Some people find that their digestive system gradually becomes tolerant of isomalt, but this doesn’t happen to everyone.
Using Isomalt Sticks and Nibs
Isomalt is often preferred to sucrose when making a sculpture, especially for a public display, because it’s easy to work with, produces a beautifully smooth and glossy finish, doesn’t crystallize after bring cooked and resists damage from humidity better than sucrose.
Isomalt is available in solid sticks or nibs which are already cooked and are very convenient for making cake decorations. These are often more expensive than uncooked isomalt crystals, though. The sticks or nibs must be briefly heated in a microwave oven to liquify them. Food colors can then be added to create a colored liquid. Most sticks and nibs are sold with color already added, however.
The hot liquid can be poured into silicon molds and solidified to create interesting and attractive designs. Heat-proof gloves must be used when creating the decorations because liquid isomalt is very hot.
How to Cook Isomalt For Sugar Sculpture
Uncooked isomalt is sold as granules or crystals. These have the added benefit of acting as a food sweetener as well as a sculpture medium.
Isomalt crystals can be cooked by placing them in a heavy saucepan on their own or with just enough water to make the crystals look like wet sand. The mixture should be heated to at least 170°C or 340°F. Some cake decorators prefer to reach a temperature of 180ºC. A candy thermometer should be used to keep track of the temperature.
When the isomalt begins to boil a pastry brush can be used to brush the isomalt spashes on the side of the pan back into the liquid. It’s important to be careful when dealing with hot isomalt.
When the temperature goal is reached, the base of the hot saucepan should be placed in cold water just long enough to stop the cooking process and allow the bubbles to disappear.
Different pastry chefs have different ideas about the best time to add color to isomalt that is being cooked, but a frequent recommendation is to add a water-based color at 140°C or 280°F and then to continue cooking the isomalt.
Using Cooked Isomalt
Liquid isomalt can be poured into a mold to set or shaped without a mold once it has cooled slightly and become more solid. In order to form a shape by hand, the hot liquid isomalt should be poured on to a marble surface or a silicon mat that has been lightly greased or sprayed with vegetable oil. Oiling a non-stick mat isn’t necessary.
Cooked isomalt needs to be sculpted while it’s still warm and before it completely hardens. If it becomes too cold and stiff it can be softened with a heat lamp. If the isomalt is going to be stored, it can be cooled and broken into pieces. The pieces should be placed in an airtight container with silica gel packets. These packets absorb moisture from the air, which is necessary because solid isomalt may become tacky when it absorbs water. The isomalt will stay in good condition for months or even for a year or more if the storage conditions are right.
Pulling and Blowing For Sugar Sculpture
When someone is ready to work with stored isomalt it needs to be warmed with an infrared lamp or heated briefly by an alcohol burner to make it flexible. Pieces of isomalt can be joined to each other by heating one piece to soften it and then pressing it on to the other piece.
In addition to pouring hot, cooked isomalt into molds, there are other techniques that can be used to create interesting sugar sculptures. Cooked isomalt can be pulled and blown to create different shapes, textures and appearances.
To pull isomalt, use one hand to hold the end of a piece of isomalt against a marble surface or a silicon mat. Pick up the other end with the other hand and pull. Then fold the stretched piece of isomalt back on itself. The isomalt behaves like taffy and becomes shinier the more often it’s pulled.
The stretchiness of cooked isomalt allows it to behave like a balloon. Air can be pumped into the open end of a soft isomalt ball with a hand pump to expand the ball. The open end can then be sealed with heat.
Isomalt sculptures are durable at room temperature. They don’t melt or crystallize and maintain their form. It’s important to keep them away from added heat, though, as well as from humid environments. On the other hand, if a part breaks, it’s easy to warm it, reshape it and reattach it to the sculpture.
Sugar Sculpture for Cake Decorations
It’s very easy to begin using isomalt for cake decorations by buying precooked sticks or nibs, melting them and then using silicon molds to form shapes.
More advanced techniques are fun but require the purchase of special equipment like a heat lamp, a burner, a hand pump and a silicon (or silicone) baking mat for the isomalt. Some sugar sculptors even use blowtorches to heat their isomalt. Of course, it’s very important to be careful with lamps, burners and blowtorches.
You may be able to find classes for sugar sculpture in your area if you’re interested in learning more about this art form. Creating intricate isomalt sculptures requires practice. Training is very useful for learning new techniques and getting helpful tips from the instructor. Using molds is a great way to begin the creation of attractive isomalt decorations, however, and may be all that some people need or want. Whatever method is used, decorating cakes with isomalt is a fun and creative process.
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