OIL BASED FOOD COLORS
THE GOOD KIND OF FAT
In our previous blog entry we covered what powder colors are all about, so today we’ll take a closer look at the variety of fat dispersible color options you can find at ChefRubber.com. Reminder: fat dispersible colors work best with fat based products like oils, butter, cocoa butter, chocolate, buttercream, etc.
There are four unique color lines, ready to be utilized for countless applications and are the perfect tools for confectioners, pastry chefs, cake artists, ice cream makers and so many others.
COCOA BUTTER COLORS
Cocoa butter mixed with colors is what makes colored cocoa butter the go-to colorant in the chocolate and go-to pastry industry. This line is mostly used to add vibrant eye catching colors in the production of chocolate pieces. By simply melting down the bottle in 10 second increments, the color will begin to liquify and is ready to paint on chocolate moulds or directly on cake and chocolate pieces.
Cocoa butter colors need to remain in temper to be usable. Colors can be thrown out of temper if heated over 92F. To use again, simply re-temper the color.
Tint white chocolate, paint on chocolate moulds, airbrush, paint cakes, cookies, sugar pieces and create velvet effect on chocolate and pastry.
|Natural Colors Available|
Recipes containing fat content, may not mix well with hydro soluble colorants that require a liquid base for the color to disperse. Butter, shortening, cocoa butter, chocolate, etc are the perfect carriers for these colors.
Fat dispersible powders are matte and opaque in appearance and can be used to:
- Color: Chocolate, butter cream, cocoa butter, butter, etc.
- Dust: Dry dust chocolate, cookies, cakes, fondant, modeling chocolate, etc.
- Paint: Mix with a fat liquid like cocoa butter to paint on fondant, modeling chocolate, and chocolate moulds.
Tip: Mix powder colors with a liquid in your recipe for a smooth color application.
SHOP FOR POWDER COLORS
Color Brix work insanely quick to color white couverture and coating chocolate. This is a much higher concentration of color than cocoa butter colors, with a very small amount of cocoa butter. It is the perfect amount for a smooth application into a fat based product. If you find yourself between dry powders and cocoa butter, this is the most user friendly colorant! Simply shave, cut or grate the amount of color you would like to use and build the intensity by adding more.
Tint white chocolate for dipped strawberries, add designs to moulded chocolate, or create chocolate decorations. The subtlety or intensity of the color is entirely up to you. Just a gentle reminder, start small and work your way up when adding colors.
CONFECTIONARY CANDY COLOR
Confectionary Candy Color has been in our colorant lines for over 10 years! We believe it is the most underrated colorant in its usage and creativity! Think of this line as oil food color. No need to melt, or temper the colorant.
This blend of oil based colorant binds to the fats and oils in your recipes to evenly distribute vibrant pigment into your confections. This works best with non-couverture chocolates. We recommend using to tint coating/dipping chocolates.
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