Isomalt Gallia is a premium grade isomalt — a naturally derived sugar substitute produced from beet sugar (sucrose) — specially selected for professional sugar work, pulled and blown sugar art, and reduced-sugar confectionery. Isomalt has become the gold standard among pastry chefs and sugar artists for its exceptional workability, crystal-clear transparency, and outstanding resistance to humidity.
Unlike sucrose, isomalt does not caramelise or yellow easily, maintains its clarity at high working temperatures, and is far less hygroscopic — meaning pulled, blown, and cast sugar decorations remain glossy and stable for far longer without becoming sticky or cloudy. It also has a significantly lower sweetness (approx. 45–65% that of sucrose) and a reduced caloric value, making it suitable for diabetic-friendly and reduced-sugar formulations.
The Gallia selection ensures consistent purity, granulometry, and working behaviour — critical for reproducible results in high-end pastry and sugar showpieces. The 1 kg format is ideal for regular workshop use.
• Origin: derived from beet sucrose — natural sugar alcohol (polyol)• Crystal clarity: stays transparent and colourless at high temperatures — no yellowing• Low hygroscopicity: far more humidity-resistant than sucrose — decorations last longer• Sweetness: approx. 45–65% that of sucrose — milder, less cloying taste• Caloric value: approx. 2 kcal/g (vs. 4 kcal/g for sucrose)• Suitable for diabetic-friendly and reduced-sugar preparations• Working temperature: 150–165 °C for pulling and blowing• Anti-crystallisation: does not grain or crystallise as readily as sucrose• Applications: pulled sugar, blown sugar, cast sugar, isomalt gems, sugar showpieces, lollipops, hard candies, glazes, reduced-sugar confectionery• Format: 1 kg professional packaging
