Isomalt Powder – 900 g

Sosa Isomalt is the reference for sugar chefs and pastry schools for several technical reasons:

• Exceptional thermal stability: maintains translucency and remains colorless up to 150 °C, unlike regular sucrose which caramelizes from 160 °C.
• Perfect translucency: delivers an ideal crystal glass effect for pulled sugar, cast sugar, and artistic sculptures.
• Sosa Ingredients quality: leading Catalan brand for high-end technical pastry ingredients, featured in the Sosa collection.
• Light nutritional profile: half the calories of regular sugar, no trans fats, non-GMO.
• Wide compatibility: suitable for halal, vegetarian, and vegan diets, including Kosher certification.
• 900 g workshop format: packaging designed for professional pastry chefs, trainers, and schools, intermediate between small consumer sizes and the 4.5 kg professional size.

To explore all the technical sweeteners available at Patissland, see the Isomalt, Sugar and Fructose collection.

Ingredients: sweetener: Isomalt (E953).

Allergens: may contain traces of egg, peanut, soy, milk, tree nuts, celery, mustard, sesame, and sulfites.

Average nutritional values per 100 g :

Maximum daily dose: 50 g for an adult, 25 g for a child. Excessive consumption may have a laxative effect.

Isomalt is used like traditional sugar, with some technical specifics unique to artistic sugar work.

For poured sugar (gems, windows, stained glass):

1. Pour the amount of isomalt into a thick pan or a microwave-safe container.
2. Melt slowly up to 150 to 170 °C, stirring little to avoid air bubbles.
3. Pour immediately into silicone molds or onto a silicone mat.
4. Let cool before unmolding.

For pulled sugar (ribbons, flowers, sculptures):

1. Cook isomalt at 165 to 170 °C to obtain a plastic mass.
2. Pour onto a silicone mat, add fat-soluble or water-soluble colorants if needed.
3. Work the mass at temperature under a sugar lamp for satin finish and pulling.
4. Shape into ribbons, petals, or spirals according to the desired artistic creation.

Sucrose substitution: direct 1:1 replacement without changing the physical characteristics of the recipe.

Important safety: melted isomalt reaches very high temperatures. Work with appropriate heat-resistant gloves and a clear workspace.

Sosa powdered Isomalt covers the essentials of creative sugar techniques:

• Poured sugar: edible gems, translucent windows, decorative mosaics, broken glass effect plates.
• Pulled sugar: ribbons, petals, sculpted flowers, spirals for artistic assembled pieces.
• Decorative lollipops: transparent or colored finishes, inclusion of edible flowers, as in the flowered isomalt lollipops recipe on the Patissland blog.
• Assembled pieces and sculptures: competition showpieces, artistic pastry presentation, school demonstrations.
• Lightened confections: candies and caramels with reduced calorie content.
• Cake decorations: colored broken shards on layer cakes, drip cakes, and modern entremets.
• Advanced cake design: edible gemstones, stained glass for themed cakes, transparent finishes.

For tools dedicated to sugar work, find the full professional pastry equipment.

Patissland offers a complete range of isomalts suited to every user profile. Here is how to position the Sosa 900 g reference:

The Sosa 900 g reference targets the demanding professional seeking the Sosa technical signature, in a format suited for regular workshops without requiring the 4.5 kg production size.

Storage: keep in a dry place (humidity below 60%), away from light and odors, at a temperature between 15 and 25 °C.

Moisture sensitivity: isomalt is hygroscopic. Prolonged exposure to ambient moisture can alter its crystallization and compromise work quality. Reseal the jar tightly after each use.

Best practices in the workshop :

• Work in a controlled humidity environment to preserve the translucency of finished pieces.
• Use thick, heat-resistant containers during melting.
• Monitor the temperature with a sugar thermometer to avoid exceeding 170 °C.
• Cool the melted mass quickly to stabilize the texture during pulling.
• Store finished pieces away from moisture, ideally in airtight boxes with desiccant.
• Handle with appropriate heat-resistant gloves; melted isomalt can cause severe burns.

What is the difference between isomalt and regular sugar?

Isomalt is a sweetener derived from sucrose that provides half the calories. Its main technical advantage lies in its thermal stability: it remains translucent and colorless up to 150 °C, whereas sugar caramelizes from 160 °C, making it essential for artistic work.

Can sugar be replaced by isomalt in all recipes?

Yes, substitution is done at a 1:1 ratio without changing physical characteristics. The sweetening power is slightly lower than sucrose, which may require slight adjustment depending on the desired taste profile.

Is isomalt suitable for specific diets?

Yes. It is suitable for halal, vegetarian, and vegan diets, and has a Kosher certification. It is also non-GMO and free of trans fats.

At what temperature should powdered isomalt be melted?

For poured sugar, aim for 150 to 170 °C. For pulled sugar, 165 to 170 °C gives an ideal plastic mass for modeling. Never exceed 180 °C to avoid possible degradation.

How to avoid air bubbles in poured sugar?

Mix very little during melting, let the melted mass rest for a few seconds before pouring, and tap the mold to bring bubbles to the surface. Microwave cooking in 30-second intervals also limits bubble formation.

How much isomalt for an artistic piece?

Count about 200 to 300 g of isomalt for a decorative lollipop or isolated decoration, and 500 g to 1 kg for a medium-sized sculptural piece. The 900 g jar covers several creations depending on volume.

How long do isomalt pieces keep?

Stored in an airtight box with desiccant, away from humidity, isomalt pieces keep for several weeks without loss of transparency or stability, whereas classic sugar pieces soften quickly.

What is the recommended maximum daily dose?

50 g for an adult and 25 g for a child. Excessive consumption may have a laxative effect, as with most polyols.