Isomalt E953.
Made from beet sugar, isomalt is unique among replacement sugars because it retains almost all of the physical properties of real sugar with added benefits for sugar artists, cake decorators and pastry chefs. These benefits include an increased resistance to humidity therefore, less sticky to work with and less prone to clouding, and a better resistance to crystallization.
Repackaging by Labo&Gato.
Ingredients : E953.
Direction of use : 100 to 200 g water / 1 kg isomalt. Boil at 320°F for poured sugar, 340-360°F for pulled sugar. Turns brown at 365°F.