- High resistance to humidity.
- Long lasting flexibility.
- Superior shine.
- Stabilizing acids are not needed.
- Will not crystallize.
- Easily colored.
Dry and cool (68- 72ºF, 20- 22ºC)
Hydrogenated saccharides derived from beet sugar
For wedding cakes, special occasion cakes, displays, etc. Also: hard candies, coated products, chewing gum, chewy candies, baked goods and mixes, ice cream
Use 3 parts Decomalt to one part water. Cook Decomalt and water in a heavy gauge pot or copper sugar pot until it reaches the hard crack stage (155-165 degrees C; 310-325 degrees F).
Our Pastry 1 line is the foundation for all your pastry creations. Pastry 1 complements any skill level, whether you’re working from scratch or need time and labor savings.
Powder Preparations • Glazes • Decorations • Chocolate Cups • Sugars • Gelifiers & Stabilizers • Extracts & Essences • Colorings