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@elbowchocolates Pate De Fruit sets for a seasonal

@elbowchocolates Pate De Fruit sets for a seasonal transition. 🍃🍂

Which Set would you choose?
- Orchard 🍎
- Tropical 🍍
- Berry 🍒

Liquid Sugar Color resembles the liquid food dyes,

Liquid Sugar Color resembles the liquid food dyes, that you may be familiar with. The water content is much higher than gel colors, BUT don’t worry, the color potency is still very vibrant. This line of colors offers a more increased color concentration than airbrush color.

This color is intended to be used for cooked sugar & Isomalt applications like:
- Pulled sugar
- Pastillage decor
- Blown Sugar

Color Emulsion Gels are used to color any water ba

Color Emulsion Gels are used to color any water based products. You can use them to color icings, buttercream, batters, doughs, sauces, glazes and SOOO much more!
So what makes our color different than other gel colors? 🧐 We don’t water down our color. You get a great gel consistence, with a powerful pigment. You don’t have to worry about having to use A LOT of color to get intense and vibrant shades because we make sure that in every bottle is the most highly concentrated color for your application.

@chefsugarcharity Using emulsion gel color for a wicked scary cake 🧟
PC: @mckiss_portraits

Emulsion Gel Colors are an effective and intense c

Emulsion Gel Colors are an effective and intense colorant for water based applications.
Most commonly used for coloring Fondants and gumpastes; Did you know that you can also use this line for your pastas, bread doughs and pastries? 🍞🥐

Did you also know? - We’ve got two kits- electric and primary ⚡️🎨

Both kits can be purchased in a 2 oz. or 7 oz containers

Concentrated paste aka concentrated gel color 🖍

Concentrated paste aka concentrated gel color 🖍 comes in a 4 oz container.
This colorant is a thicker consistency than say emulsion gel, because there is less water content.

Use this line for coloring all your- fondant, gum paste, marzipan, royal icing, buttercream, dough, and cake batter.

Water Soluble 💧 powders now: NATURAL 🌱 Yes.

Water Soluble 💧 powders now: NATURAL 🌱

Yes. You’re reading that right. 👍

This new line of color works just the same as our original water soluble powders!

There’s only one BIG difference, these are naturally derived pigments for water soluble coloring applications.

So yes, you can now make naturally colored macarons, naturally colored sugar candy, natural everything!

Head to the website to view the new water soluble natural colors, link on bio ☝️

TIP: for a smooth application- hydrate your color with a few drops of liquid 💧

chefrubber.savory

chefrubber.sweet

à la Minute Blog Entries

Water Based Food Colors
September 20, 2021
Oil Based Food Colors
September 13, 2021
Ways Food Powder Colors Can Be Utilized
September 6, 2021
What Are Transfer Sheets? (Pt 2)
August 30, 2021
What Are Transfer Sheets? (Pt 1)
August 18, 2021
How To Use Colored Cocoa Butter
August 16, 2021
Colored Cocoa Butter Collections
August 9, 2021
How To Melt Colored Cocoa Butter
August 2, 2021

Ingredients Subcategories

A to Z (ingredients & additives)
Chocolate Products
Flavor Crystals
Flavorings
Fruit
Gourmet Foods
Gourmet Salts
Isomalt
Pastry Components
Savory Powders
Specialty Kits
Stocks & Sauces
Vanilla Products
Vegetable Powders

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© 2021 Chef Rubber

You love food. And you’re pretty sure you want to make it your life. If this sounds like you, then The Culinary Institute of America is the only place you need to be. Only at the CIA will you get the immersive learning and industry connections that will prepare you to lead in the kitchen, the boardroom, or anywhere else you want to go in food. At our heart, we develop and nurture a chef’s mindset in every CIA student and graduate—fulfilled, influential professionals who understand the importance of taste in leading sustainable change in the food world.
cia.edu

Equipment and Concepts is an educational facility and nationwide distributor of fine Italian equipment for gelato and confectionary items. More than an equipment distributor, we strongly believe in the education process that must precede starting a business in the frozen dessert industry. We are home to Gelato Master Maria Coassin’s 2-day artisanal gelato and ice cream course. Our classes with Maria are sought after as a premier learning experience that is uniquely dedicated to the fine art of gelato and ice cream. Maria has owned and operated Gelatiamo in Seattle, WA since 1996 which is arguably one of the most successful gelaterias in North America. Students thoroughly enjoy the privilege of learning from a business owner who shares her insights into this booming industry that they won’t hear anywhere else. The classes are geared toward those who are brand new to the industry as well as those who are already making product but would like to perfect their craft.

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Award-winning, vibrant and diverse, ICE has helped thousands of students find their culinary voices — and we’re ready to help you find yours. With campuses in dynamic and exciting food cities — New York City and Los Angeles — ICE works at the forefront of the food and hospitality industries. The Institute of Culinary Education (ICE) is one of the largest and most diverse culinary schools in the world. Established in 1975, ICE offers award-winning six to 13-month career training programs in Culinary Arts, Pastry & Baking Arts, Health-Supportive Culinary Arts, Restaurant & Culinary Management and Hospitality & Hotel Management, plus professional development programs in Bread Baking and Cake Decorating — with more than 14,000 successful alumni, many of whom are leaders in the culinary and hospitality industries. ICE also offers continuing education for culinary professionals, hosts more than 500 special events each year and is home to one of the world’s largest recreational cooking, baking and beverage programs with more than 26,000 students annually. Click above to learn more about ICE’s programs and campuses or join us on Twitter, Instagram and Facebook at @iceculinary to find your culinary voice™

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Francine Christophe - The Power Of Chocolate

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A post shared by Chef Rubber (@chefrubber.sweet)

The future of food is taking shape on the campuses of Johnson & Wales University. At JWU we study the creative arts of the kitchen, the impact of sustainable food systems, the health benefits of a nutritious diet, and the growth of innovation and technology in our culinary practice. Food as an integral part of our culture. Standing on the shoulders of our worldwide reputation, JWU is revolutionizing culinary education, preparing students to become a new generation of leaders in global, food-related industries, study, and research. With food at its core, JWU’s curriculum is built to examine and shape this complex human ecosystem. For more information, visit our website.

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The Culinary Institute LENOTRE (CIL) in Houston, Texas, is the only French –owned culinary school in the US and was recently named the #1 Culinary School in America by Niche.com. Offering 7 programs in Culinary Arts, Baking & Pastry, and Hotel/ Restaurant Management (four Elite Diploma Programs and three Associate Degree programs) CIL trains and welcomes the culinary experts of tomorrow into its international family of renowned chefs and hospitality professionals.

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The PreGel America International Training Centers are the foremost culinary educational facilities for aspiring specialty dessert chefs.

Located in prominent cities notorious for their excellent culinary innovation, including Charlotte, NC; Los Angeles, CA; Ft. Lauderdale, FL; Chicago, IL; and Dallas, TX, our state-of-the-art facilities offer unparalleled ingredients, superior equipment, and unequalled training and guidance.

Our thorough curricula are built to suit all skill levels, covering the spectrum of specialty dessert creation from artisanal frozen desserts to fine pastry. Programs including our 5-Star Pastry Series® – established for advanced culinary professionals to sharpen and increase their skills in the arts of plated desserts, pastry buffets, chocolate, and more – are specifically designed to provide both classroom learning and hands-on instruction.

Our classes are certified by the American Culinary Federation (ACF) for Continuing Education Hours (CEHs) towards ACF initial and renewal certification.

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New Orleans Culinary & Hospitality Institute (NOCHI) is an industry-driven, non-profit culinary school whose mission is to provide a seat at the table for all to bring their culinary passion to life. Intensive 100-day certificate programs in Culinary Arts and Baking & Pastry Arts support students seeking to develop careers in an industry that knows no limits. NOCHI believes New Orleans’ rich culinary heritage and culture make the perfect setting for an institute where the next generations of talent and leadership will be developed. For more information on its facility and classes, please visit our website.

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