Powder color for chocolate light green, 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.
Product features
| Ingredients | Dye: E133, E102, |
|---|---|
| Weight | 25 g |
| Storage note | Store dry |
| Country of production | Canada |
| Certifications | FDA & EC No 231/2012 approved |
| 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 light green 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.