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Franci

About 10X and other powdered sugars

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Franci   

@Kerry Beal Thanks! Wonderful experiment. I might have to get a Sumeet!

 

I tried a formula yesterday. Pulverized some sugar in the hotmix, added dextrose and combined on high speed. Drizzled from the top melted cocoa butter on low, mixed on high then added a drop of limoncello. Sift.

Formula was: powdered sugar 75.2%, dextrose 15%, melted cocoa butter 9%, vanilla alcohol 0.8%

It came pretty coarse, so that I used my sifter with larger net  and could not control well the amount of sugar but anyway came very patchy, might be fine on a fruit tart but not on my cake with a pattern on top. I will try again today using my regular 10X with starch in it and see what happens.

 

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Edited by Franci (log)

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Franci   
On 6/4/2017 at 7:22 PM, JeanneCake said:

Could you investigate this product? I don't know if European sugar producers use starch in the powdered sugar or not; it's worth checking out.

http://www.coupletsugars.com/page/coated_icing_sugar/f1.html

 

And,thinking out of the box, you could use this fondant powder instead of the dusting sugar, so long as it doesn't melt in humid conditions..... (the glucose has virtually no traces of gluten even though it comes from wheat starch - I ran into this with Pate de Fruit,and it turns out glucose is ok.

 

http://www.coupletsugars.com/page/fondant_powder/f1.html

 

@JeanneCake I got in touch with them. Great customer service! They will provide me with samples and their distributor in the US is just starting importing their product. If it works my only concern is that I might be too small to meet their minimum requirements but they seem to be willing to accommodate me.

They sent me specifications for the products. If anybody is interested feel free to pm me and I'll pass along all info by email.

 

And if this doesn't work, I might need to buy a Sumeet :biggrin:


Edited by Franci (log)
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Tri2Cook   
9 hours ago, Kerry Beal said:

Do you think isomalt would pulverize that well? Would it look white when it was?

 


No idea. I've rarely worked with it at all, much less tried to attempt something like this with it. Looks like your experiment is holding up nicely. If that's going to work, isomalt would be silly anyway. Just added cost.


It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

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Docrjm   

Kerry,

i have blitzed isomalt in a vitamix. Powders imho very well and looks white. No pics as it was a month or so ago when making a cornbread

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On 6/9/2017 at 9:26 AM, Docrjm said:

Kerry,

i have blitzed isomalt in a vitamix. Powders imho very well and looks white. No pics as it was a month or so ago when making a cornbread

 

I was just about to suggest this, without having tried it. Makes sense. Surprising they don't make a fine-powdered isomalt.

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