Guide to Food Colors
It is not easy to find your way around the range of food colors these days. There are so many of them on the market that choosing them can be very difficult for a newbie. That is why we have created this small overview of the colors we offer and instructions on how to use them for management.
Gel colors:
They are concentrated and therefore very saturated colors, the carrier of which is usually sugar syrup, most often glucose or wheat. Their advantage is that they do not dilute the dyed raw material and it then retains its consistency. Therefore, they are most often used for coloring modeling and coating materials. You can easily color egg white frosting or royal icing with gel colors. Also classic cast dough or egg white mixture for macaroons.
Always pick up colors packed in cups with a clean toothpick to avoid contaminating them with dirt. We also offer colors packaged in tubes or bottles with applicators . There, the risk of pollution is eliminated.
Extra gel colors:
If you need to achieve a very rich shade, use these colors, which you buy in basic shades. The use is the same as with classic gel colors, but you only need to put a smaller amount of them.
Pastel gel colors:
These colors are designed to create soft pastel shades.
White:
This will help us create a light shade of any color when painting on the material.
Powder colors:
They are finely ground color pigments designed for surface coloring and shading, especially modeling and coating materials. They are most often used for finishing work when modeling plants. They can be used to achieve rich and subtle shades. They are applied with brushes. If clear alcohol is added to them, they can be used to draw on materials. We offer them in a really wide range of shades. Either classic or with the addition of pearls to create a sparkling effect. They will add structure and depth to your products. Floral weaves get a realistic look with their use.
They are also fat-soluble, so you can color doughs or creams with them.
Paints for airbrush:
Airbrush is a painting technique that uses a stream of compressed air to apply paint. In our case, of course, edible food colors. The advantage is that the resulting product contains only a small amount of paint on the surface. You can use it both to shade and to create a solid one-color or multi-color spray, both on the substance and on the cream.
The colors are very concentrated and can be painted on the surface of modeling and coating materials with the help of a classic or water brush.
Spray paint _
Colors are used to quickly decorate the surface of cakes and desserts or decorations. You can influence the shade of color by the length and intensity of the application. It is intended for surfaces made of creams, glazes, chocolate, fondant or marzipan.
We offer both classic, pearl and dusty spray colors .
We also offer cocoa butter and white chocolate colors that create a velvety effect . _ _ They are used for chilled or frozen surfaces, e.g. butter creams, fondant masses, marzipan, desserts, chocolate and others.
Before use , the paint must be thoroughly shaken and applied from a distance of 15-20 cm.
Edible markers
An edible marker is used to draw fine details. Unique for drawing faces or covering outlines on fondant or edible paper. Not intended for greasy and wet surfaces.
Chocolate colors
They are oil- based gel paints . They are intended for coloring chocolate and creams. They do not dilute them and do not affect their structure. You can achieve intense colors with them.
