{"id":990,"date":"2011-01-12T20:22:00","date_gmt":"2011-01-12T20:22:00","guid":{"rendered":"http:\/\/www.pastrysampler.com\/blog\/what-is-isomalt\/"},"modified":"2018-05-21T06:41:33","modified_gmt":"2018-05-21T06:41:33","slug":"what-is-isomalt","status":"publish","type":"post","link":"https:\/\/www.pastrysampler.com\/blog\/2011\/01\/what-is-isomalt.html","title":{"rendered":"What is Isomalt?"},"content":{"rendered":"\n\n\n\n

<\/a><\/td>\n<\/tr>\n

Use isomalt as you would sugar.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Isomalt is a chemically-produced sugar substitute perfect for candy-making as it creates a more humidity- and moisture-resistant product. When it is being boiled, it doesn’t need any anti-crystallizing ingredients as it does a great job of resisting crystallization on its own. <\/p>\n

Read more about isomalt and uses for it on PastrySampler.com: What is Isomalt & Isomalt Crystals?<\/a><\/p>\n

$\"Isomalt$ <\/a> $\"\"$ $\"Isomalt$ <\/a> $\"\"$ $\"Isomalt$ <\/a> $\"\"$ <\/span><\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Use isomalt as you would sugar. Isomalt is a chemically-produced sugar substitute perfect for candy-making as it creates a more humidity- and moisture-resistant product. When it is being boiled, it doesn’t need any anti-crystallizing ingredients as it does a great job of resisting crystallization on …<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[297],"tags":[27,306],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p86M9B-fY","_links":{"self":[{"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/posts\/990"}],"collection":[{"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/comments?post=990"}],"version-history":[{"count":1,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/posts\/990\/revisions"}],"predecessor-version":[{"id":1252,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/posts\/990\/revisions\/1252"}],"wp:attachment":[{"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/media?parent=990"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/categories?post=990"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pastrysampler.com\/blog\/wp-json\/wp\/v2\/tags?post=990"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}