Fat-soluble dyes/pollen

Working with chocolate is a special kind of creativity. The most popular sweet product allows confectioners to create incredible products, and special food dyes help to give it various shades.
If you use low-quality or incorrect dyes, the chocolate can be irreversibly spoiled. Therefore, approach this question wisely.
Dyes based on cocoa butter are ideal for coloring chocolate or butter cream. The structure and smell do not change, and the color is uniform and bright. Water and fat have different densities, so they do not mix and water-based dyes are not suitable for such coloring.

How to use chocolate dyes?

Chocolate dyes cannot give the bright color of dark chocolate. But you can make a color drawing on it. To do this, melt the contents of a jar of paint in a microwave oven (you can put it in warm water). Shake the jar and apply a thin layer of the pattern on the inside of the mold. Then pour the melted chocolate. Food coloring for chocolate can also be applied directly to the surface of the product. If the chocolate did not melt well and formed a lump, the paint will make the desired liquid consistency.
As for dyeing fatty creams, an oil-based dye is an ideal option. Water-based paint will be very difficult to interfere with, and oil-based paint will color instantly.
A few tips for coloring with chocolate dye:

• before work, make sure that all devices are dry;
• use no more than 5g of dye per 500g of chocolate;
• buy only good, high-quality chocolate.

Sweets made of colored chocolate or decorated with colorful patterns make a strong impression on customers. You can buy special dyes for chocolate easily and quickly through our online store. Any of your creative ideas can be implemented! Making an order on our website is all that is required for this.

How to use pollen for flowers and gingerbread?

The use of dry dye for sprinkling sugar flowers and gingerbread can look like this:

1. Workplace preparation:

   • Keep the work surface clean and dry.
   • Unroll a piece of paper or cardboard to save excess dye.

2. Surface preparation:

   • If working with sugar flowers, prepare them by ensuring they are clean and dry.
   • If coloring the gingerbread cookies, make sure they are completely cooled.

3. Use of dry dye:

   • Shake the dye thoroughly to ensure even distribution of the pigment.

4. Applying dye:

   • • Using a brush or paint sponge, apply a thin layer of dye to the petals or other parts of the flower or gingerbread.
     • Gradually apply the dye until you reach the desired shade.
     • Allow the flowers or gingerbread to dry well before further use.

5. Fixing the color:

   • To fix the color and ensure additional resistance, use varnish confectionery or water vapor.
     

6. Final touches:

   • After the dye dries, you can add additional details or accents with another coat of dry dye or gel dye.

7. Final processing:

   • After finishing painting, let the products dry well.
   • Protect the products from moisture to avoid color spreading.