Fat-soluble dye SUGAR ALMOND - 30 мл

Fat-soluble dye SUGAR ALOND

Description.

SUGAR ALMOND is a delicate, warm shade inspired by the natural beauty of almonds covered with a thin glaze. Its delicate caramel-beige tone adds sophistication and natural aesthetics to desserts. This colorant is ideal for creating stylish, sophisticated confectionery with a warm, natural palette.

SUGAR ALMOND 's fat-soluble formula ensures even coloring of fat-containing products without lumps and stratification, allowing you to get a clean, long-lasting color even with a minimum dosage.

Where to use

• Chocolate - gives white chocolate a delicate caramel-almond shade
• Frosting and velor - creates a warm, sophisticated finish for mousse cakes, pastries and sweets
• Buttercream and ganache - adds a creamy beige color to desserts for a sophisticated look
• Cocoa butter - perfect for decorating chocolate, creating decorative patterns and original decor
• Marzipan and sugar paste - provides a natural warm shade for stylish decoration

How to use

The colorant should be pre-dissolved in melted cocoa butter or other fatty base. The dosage can be adjusted gradually, adding the colorant until the desired level of color saturation is achieved.

Benefits.

• Warm, creamy almond shade
• High concentration for economical use
• Even coloring without lumps and flakes
• Ideal for professional and home confectionery art

SUGAR ALOND is a color of tenderness and harmony that adds natural elegance and sophistication to desserts.

Description.

CHAMPAGNE is an exquisite, delicate shade inspired by the elegant golden-cream color of sparkling champagne. Its sophistication and natural radiance add a luxurious look to desserts, making them stylish and aesthetically perfect. The colorant is ideal for creating delicate, pastel colors or noble accents in confectionery.

CHAMPAGNE 's fat-soluble formula ensures uniform coloring of fat-containing products without lumps and stratification, allowing you to get a clean, long-lasting color even with a minimum dosage.

Where to use

• Chocolate - gives white chocolate an elegant golden-cream shade
• Frosting and velor - creates a delicate, noble finish for mousse cakes, pastries and sweets
• Buttercream and ganache - adds a subtle creamy golden color for a sophisticated finish
• Cocoa butter - perfect for decorating chocolate, creating decorative patterns and painting
• Marzipan and sugar paste - provides an elegant creamy shade for stylish decorating

How to use

The colorant should be pre-dissolved in melted cocoa butter or other fatty base. The dosage can be adjusted gradually, adding the colorant until the desired level of color saturation is achieved.

Advantages.

• Delicate creamy golden shade
• High concentration for economical use
• Uniform coloring without lumps and flakes
• Ideal for professional and home confectionery art

CHAMPAGNE is a color of luxury and elegance that makes desserts look particularly sophisticated and stylish.