-
MenuBack
-
Online Store
-
-
-
-
-
Leer
- Couverture
- Temperature control units
- Aids for chocolate
- Chocolate molds
- Praline fillings
- Chocolate ingredients
- Praline hollow body
- Chocolate colors
- Chocolate tattoos
- Chocolate packaging
- Bean to Bar
- Material for cutting chocolates
- Batons with Kirsch
- Airbrush for chocolate
- High Heels Accessories
- Textured films for chocolate
- Chocolate fountain & fondue
-
-
-
-
-
Kuchen & Torten
- Cakes Fillings & Ingredients
- Fondant & Marzipan
- Cakes tools
- Cake rings
- Silicone molds
- Baking pans for cakes
- Cake stand
- Cakes packaging
- Airbrush for cakes
- Sugar flowers accessories
- Cake Topper & Wedding Figurines
- Cakes dummies
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
Füllungen
- Baking chocolate
- Glucose & Sorbitol
- Cocoa beans
- Cocoa nibs
- Monin syrup
- Champagne & Alcohols
- Freeze dried fruits
- Cake & cake glaze
- Flours & baking ingredients
- Chocolate coating & chocolate
- Milk powder
- Granules
- Nuts & Nougat
- Fruit puree
- Creams & Fillings
- Egg yolk & egg white
- Fruit powder
- Special ingredients
- Fondant & Flower Paste
-
-
-
-
-
-
-
- Punching, cutting & embossing
- Mixing bowls & whisks
- Chocolate material
- Thermometer & Burner
- Gloves & Protective Material
- Smoothing & Modeling
- Roll out bar
- Dough scraper & horn
- (Flour) sieves
- Cake turntable
- Spatula & Spatula
- Silicone embossing molds
- Insert strips & cake slices
- Brushes & Tweezers
- Measuring cup
-
-
-
-
-
-
-
-
-
Ausstechformen
-
-
-
-
-
-
-
-
-
Courses
-
-
kurse
- Current courses
- Praline courses
- Chocolate courses
- Chocolate kiss course
- Macaron courses
- Cake courses
- Baking courses
- Patisserie courses
- Ice cream course
- Guetzli, Cookie & Confectionery Courses
- Bread courses
- Pasta courses
- Apéro course
- Cupcakes courses
- Éclair course
- Courses in Zurich - Adliswil
- Children's courses
-
-
- Team Events
- Hen Night
- Retail Store
-
About Us
-
-
-
DirectionsDownload relevant PDF now.
-
-
-
Recipes blog
-
-
Recipes Blog
-
-
-
Shipping and Payment
-
-
Versand/Zahlung/Impressum
-
-
Powder color for chocolate indigo blue, 5g
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.
Data sheet
- Weight
- 5 g
- Country of production
- Canada
- Ingredients
- Dye: E132
- 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
Fat soluble powder color indigo blue 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.
-
Casting Father Christmas from chocolate
Posted in: Things to know, Chocolate, Seasonal recipe ideas, Sweet recipes, Chocolate and pralines, Winter & Christmas, Chocolate specialitiesNovember 3rd 202112 LikedRead more