Which of the following statements about cooking isomalt for sugar work is incorrect?
A) Isomalt should be cooked with glucose or tartaric acid to prevent crystallization.
B) Isomalt should be cooked to a temperature of about 335°F (168°C).
C) Isomalt should be cooked with distilled water in order to be clear and colorless.
D) Isomalt can be colored after the cooking process is finished.

Question

Quizplus · Accepted Answer

Isomalt does not require glucose or tartaric acid to prevent crystallization, unlike sucrose. It is used in sugar work for its stability and resistance to crystallization on its own.

Which of the Following Statements About Cooking Isomalt for Sugar