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A GUIDE FOR WATER BASED FOOD COLORING

09/20/2021

DYES – WATER SOLUBLE – WATER BASED
These are three different ways to reference this type of colorant. So what is a water based food color? This is a colorant that can be used when working with water based ingredients. Most popular forms of water based colors include airbrush and gel colors. The pastry and cake industry use these types of colors for baking, glazes, icings, doughs, etc. These colorants are usually very pigmented and can be found in a variety of different forms and pack sizes. Here at Chef Rubber we offer 7 different varieties of water based colorants. Keep reading to know how they each differ and how they can be used.
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AIRBRUSH COLOR

Edible airbrush colors, unlike liquid food colors can be airbrushed onto your desserts, cakes, and baked goods.This is a water based colorant that is used to apply color on the surface, rather than mixing it into a product. I bet this thought has crossed your mind, “Isn’t airbrush color the same as food coloring?”

Cocoa butter colors need to remain in temper to be usable. Colors can be While that may be the case with some colors, Chef Rubber airbrush colors were made specifically to have a higher pigment concentration. Being able to keep a high concentration is really important to us. We don’t accept that anyone should have to go through full bottles of color in one project, or have it run out within a few days. So… we set out to find the perfect balance between color concentration and still be able to use an airbrush without clogging up. If used appropriately, and in moderation, these colors can last up to a year or more (however if you are a busy Rubberette year round, then we suggest upgrading to the gallon containers (you won’t be sorry!). Let’s improve your time, cost, and most importantly the quality and vibrancy of your finished creations.

COLOR EMULSION GEL

Gel colors have a viscous consistency, and usually have a higher concentration of color. This means using less product to achieve desired hue.

This line of color is one of the most versatile, and can be used to color:
  • Icings & doughs
  • Batters & buttercream
  • Macaron & fondant
  • Sugar & pasta
  • Baked goods & savory food
  • Drinks & meringue
We suggest starting with a small amount to build your color, you won’t believe how easy it is to accidentally add too much!
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LIQUID SUGAR COLOR

Liquid sugar color offers even more concentration than airbrush color. This line resembles what we all grew up with, liquid food coloring. In this case we have named it liquid sugar, identifying that this colorant will work with any sugar based product. This makes it the perfect solution for cooked sugar applications, confections, poured, blown, pastillage decor work, or pulled sugar pieces, such as those created with our granulated isomalt. If you have cooked isomalt and added color, you know it will start to bubble profusely when the color is added. With these colors you can add it directly as the sugar cooks and will help avoid any splattering. This colorant can also be directly added to any water based food product.

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PASTE COLOR
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Paste Color, just like gel is very versatile and most commonly used when liquid content is limited in a recipe. Paste colors provide an exeedingly high amount of contracted color. The lack of liquid content makes this the best solution when having to color large batches of dough, batters, and fondant… especially fondant! ESPECIALLY fondant, we all know if you add too much gel color (red, black) you end up with a really sticky consistency that no longer resembles fondant. Start with a toothpick amount when working with smaller amounts of product or go for a full scoop for large production.Remember to allow colors to open up, and start small.


COLOR FOR MACARONS

This concentrated powder is specifically formulated for coloring your macarons without altering the PH balance of your egg whites. Because it’s so concentrated you achieve the boldest colors with just a pinch!

On her YouTube channel, our friend Nicole from Bake Tojours recently did a Bandwagon takeover where she suggests adding macaron powder color in the beginning stages, with your egg whites to allow color to open and develop!

Watch the video here!

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POWDER COLOR – WATER SOLUBLE Water Soluble powders – the true ninja of color… at least in our book! When you least expect it, BOOM! Color explosion everywhere. This is the highest form of color potency available. You only need a speck of color to start building the desired shade (remember to start small). These colors develop overtime and can become immensely stronger and more vibrant.
Water soluble will NOT work for coloring fat based items like chocolate and cocoa butter. These are great for macarons, fondant, royal icing, sugar, gummy candies, etc. Water soluble powders are not as opaque and are not matte like fat dispersible powders. The color appears when they are dissolved and absorbed in a liquid solution.
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