Sugar Isomalt Cost Less costly More costly Highly hydroscopic: the surface Low hydroscopic: the surface is less Hydroscopic becomes sticky when exposed sticky in conditions, which makes it to humid conditions. easier to mould with. Mold yeast and fungal resistant. Shine Sugar cools faster than Isomalt. Retains heat longer than sugar. Isomalt must be worked at a cooler temperature It is easier to achieve a shine to attain the same shine as sugar. when pulling. This leaves less time to form the Isomalt The sugar can be worked at into the desired warmer temperature yet retain a shine. Loses shine immediately in humid conditions. Colour Always has an or yellowish Does not caramelise. It stays clear. appearance from the caramelisation that occurs during the long cooking process. Crystallisation Sugar is easier to overwork Does not crystallise as easily as sugar. when it is reused, which causes It can be rewarmed and reused over a crystallisation. longer period of time. that is rewarmed too often, or at too high a temperature, will crystallise. Recipes A large amount of water is Water is not required to dissolve Isomalt. required to dissolve sugar when boiling. Acid and glucose are required for pulling and blowing recipes.
Sugar Isomalt Cost Less costly More costly Hydroscopic Highly hydroscopic: the surface becomes sticky when exposed to humid conditions. Low hydroscopic: the surface is less sticky in conditions, which makes it easier to mould with. Mold yeast and fungal resistant. Shine Sugar cools faster than Isomalt. It is easier to achieve a shine when pulling. The sugar can be worked at warmer temperature yet retain a shine. Retains heat longer than sugar. Isomalt must be worked at a cooler temperature to attain the same shine as sugar. This leaves less time to form the Isomalt into the desired Loses shine immediately in humid conditions. Colour Always has an or yellowish appearance from the caramelisation that occurs during the long cooking process. Does not caramelise. It stays clear. Crystallisation Sugar is easier to overwork when it is reused, which causes crystallisation. that is rewarmed too often, or at too high a temperature, will crystallise. Does not crystallise as easily as sugar. It can be rewarmed and reused over a longer period of time. Recipes A large amount of water is required to dissolve sugar when boiling. Acid and glucose are required for pulling and blowing recipes. Water is not required to dissolve Isomalt.