Do I melted with water or oven or microwave? If it oven what temp?

How to Cook Isomalt Add distilled water to Isomalt and stir until it is evenly distributed and resembles wet sand. Place pot of Isomalt on a burner set at high (see step 5 above) and stir to help the crystalline Isomalt melt and turn into a liquid. When Isomalt mixture comes to a boil, wash down sides of pot with a damp pastry brush and then insert thermometer. Target cooking temperature is 338 degrees F. Remove pot from heat when thermometer reads 333 degrees F. allowing five degrees to compensate for the continuing rise in temperature as a result of carry over heat within the mixture itself. Place bottom of pot in water just until the hissing sounds stops and return pot to burner set in the off position or rest pot on a folded side towel. Add color when Isomalt cools to about 310 degrees. Higher temperatures can denature the color and make it less bright and vivid. Use paste, powdered or gel food coloring. If using a paste or gel color, apply color on top of Isomalt and stir the food coloring shallowly so it remains on top of the Isomalt. It will bubble profusely, which indicates that the moisture in the food color is evaporating. Keep stirring color on top of Isomalt until the bubbling stops and all moisture has evaporated. This prevents water from being reintroduced into the Isomalt. Once the moisture has evaporated, it is safe to stir the food coloring deeply and incorporate it throughout the entire Isomalt mixture. Stir until an even color is achieved.

Is this product manufactured on equipment shared with wheat or any other gluten products?

You should speak directly with modernist pantry about your gluten concerns to make the most informed choice consistent with how much gluten contamination you are capable of tolerating. This is a re-packaging of a larger batch of product, possibly from different manufacturers, which may have varying levels of exposure to wheat products. Modernist Pantry also repackages many other products, including food starches of various plant origins. I know from experience some of their products are very light, and a puff from the zip bag can make quite a mess. I'm confident Modernist Pantry does everything they can to minimize cross contamination because even small amounts of contaminants can impact the function of their products, and they are selling to a very specific set of cooks who demand precision.

Is this powdered or granular?

Granular. Similar to coarse sugar.

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🍭 Elevate your sweet creations with Pure Isomalt—where art meets health!

MASTER YOUR SUGAR ART - Ideal for intricate sugar work—pulling, casting, and molding with superior shine and humidity resistance.
CERTIFIED PURE TRUSTED - Orthodox Union Kosher certification guarantees the highest quality and strict standards you can rely on.
DIABETIC FRIENDLY SWEETNESS - Safe for blood sugar control, making it the smart choice for health-conscious and diabetic-friendly baking.
BEET DERIVED NATURAL SWEETENER - Made from natural beet sugar, combining clean ingredients with professional-grade performance.
HALF THE CALORIES ALL THE SWEETNESS - Enjoy the full sugar experience with 50% fewer calories—guilt-free indulgence for your recipes.

Pure Isomalt is a natural, beet-derived sugar substitute with half the calories of regular sugar. Certified Kosher by the Orthodox Union, it excels in sugar artistry with superior shine, flexibility, and humidity resistance. Safe for diabetics and perfect for professional and home bakers seeking healthier, visually stunning sweet decorations.

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Product Dimensions	10.16 x 17.78 x 29.21 cm; 1 kg
Units	35.27 Ounce
Brand	Modernist Pantry
Special Feature	Kosher Certified
Package Information	Bag
Manufacturer	Modernist Pantry

Pure Isomalt ⊘ Non-GMO Vegan OU Kosher Certified - 1 kg (2.2 lbs)

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