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Old 07-07-2008, 07:12 AM   #31
CreekWatcher
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Got some hazlenut meal (Bob's Red Mill) at Kroger's and finally tried this recipe; it's dead on. With no isomalt, I subbed polydextrose and added 4 packs of Splenda and 1 pack of Ace-K to fill out the difference in sweetness (which was probably more than neccesary.) Subbed two T of the carbalose with almond flour, added a little lemon zest and almond extract to the cake batter (not enough to make it taste strongly of either), and baked it in a smallish round frying pan (sloping sides)--then let it cool for an extended period. The result was a rather cruchy topping in the front of each slice, and a really crunchy effect on the large back crust. Thanks Kevin!
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Old 11-11-2011, 10:22 AM   #32
drjlocarb
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Thanksgiving brunch!
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Old 01-19-2015, 06:35 AM   #33
MrsBrownw/LovelyDoters
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Quote:
Originally Posted by Kevinpa View Post
Bev, you will not find Isomalt in any local store unless it is a specialty store selling supplies to bakers.

There is a few places online that you could find by googling it.
Isomalt is a task specific sweetener that works best with icings, candies , chocolate and a few others. It is not a one for one replacement for sugar. It also at this point tends to be on the pricey side and not wise being used as a general sweetener.
In its element thought it will perform as well if not better in some cases than sugar.


I found Isomelt online for $20 marked down to $11 for 1 lb. Couldn't find out how it measures as for sugar tho.
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