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Powder color for chocolate Black, 5g
CHF9.90
VAT included
004847
The fat-soluble powder color is mixed directly into tempered white couverture and thus enables the make-up of chocolate molds as well as the very detailed decoration of pralines and chocolate bars. The fat-soluble powder colors are very color-intensive and it requires for the coloring of white chocolate or fat-containing masses such as: Buttercream, white ganache, cocoa butter or couverture only a small amount of powder. The more color you add to the mass, the more intense the coloring will be.
Product Details
Data sheet
- Weight
- 5 g
- Country of production
- Canada
- Ingredients
- Dye: E133, E132, E129, E110, E102,
- Certifications
- FDA & EC No 231/2012 approved
- Stock note
- Store dry
- Allergens
- None
- Product Lactose Free
- Yes
- Product suitable for vegetarians
- Yes
- Product Gluten Free
- Yes
- Product Vegan
- Yes
- Product is kosher certified
- Yes
- Product is halal certified
- No
Description
Fat soluble powder color black for chocolate, 5 g
The fat-soluble powder color is mixed directly into tempered white couverture and thus enables the make-up of chocolate molds as well as the very detailed decoration of pralines and chocolate bars. The fat-soluble powder colors are very color-intensive and it requires for the coloring of white chocolate or fat-containing masses such as: Buttercream, white ganache, cocoa butter or couverture only a small amount of powder. The more color you add to the mass, the more intense the coloring will be.
Application
Put little fat-containing mass such as: white chocolate, white couverture, cocoa butter, buttercream or white ganache in a bowl and add some fat-soluble powder color. Mix everything briefly with a brush, rubber scraper or stick mixer and add more powder or mass if needed.
Important: The fat-soluble powder should always be mixed in a small amount, as the color pigments can be distributed much better and more evenly. However, if the fat-soluble powder is added directly to a large bowl of white tempered couverture, small specks may remain in the white chocolate at the end because it was not premixed correctly. If this happens, we recommend using a hand blender.
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The fat-soluble powder color is mixed directly into tempered white couverture and thus enables the make-up of chocolate molds as well as the very detailed decoration of pralines and chocolate bars. The fat-soluble powder colors are very color-intensive and it requires for the coloring of white chocolate or fat-containing masses such as: Buttercream, white ganache, cocoa butter or couverture only a small amount of powder. The more color you add to the mass, the more intense the coloring will be.