Set of 9 Oil-Soluble Food Colouring

•Bright and saturated colours.

•Convenient to use.
•Suitable for Professionals and Amateurs.
•They have appropriate quality certificates that confirm the safety of the product.

Recommended dosage:
For saturated/dark colours, 1-2 g of dye per 100 g of product.

For pastel colours, 0.01 – 0.5 g of dye per 100 g of product.

The maximum permissible dosage is 2g per 100g the product.

Storage:
Store in a dark, dry place at a temperature of no higher than 25 C and a relative humidity of no more than 60%.

Application

Chocolate:
It is better to add the dye to warm chocolate/confectionery glaze and beat the mass with a blender. It is important to understand the colour scheme since our chocolate has a yellowish tint, and to get a good result, stick to the colour wheel.

Velour :
We add the dye to the velour mixture and be sure to beat the mass with a blender. If you want to get a rich dark shade, NEVER add white dye, it will whiten not only the velour, but also the dye itself, and you will get pastel/muted colour.

Cream:
The dye can be added to any cream that contains fat, for example, cream cheese, butter or ganache. For delicate colours, we recommend adding the dye to a small amount of cream, 10-20 g, mix well and then add the coloured mass little by little in this way a good result will be guaranteed. For more saturated colours, we recommend adding the dye to the cream and leaving it at room temperature for 15-20 minutes. Saturated shades will be better with WATER-SOLUBLE dyes since the dye consumption will be much less.

Tinting – we apply the dye with rubbing movements using a brush in dry form on modelling paste or fondant, wafer paper or other dry product. For a more delicate colour, you can mix the paint with titanium dioxide or corn starch. Important! Colour of the product – it will be the same as in a jar, in dry form, and not diluted as in cream.

NOT SUITABLE FOR: water and fat content less than 65%.

Manufactured in UA.