Let us convince you of the versatility of our colouring foods. Here we show you application instructions as well as recipe ideas, which you can produce with our colours and work declaration-free without E-numbers. The colours of Colourfood Professional are made only from colourful fruits, vegetables and edible plants and therefore behave differently in the application than conventional (chemical) food colours. Please familiarise yourself with the product before use. If you have any questions about the application, please do not hesitate to contact us.
Application in buttercream
For application in buttercream, we recommend our powder range of colouring foods. Depending on the recipe, our liquid colours (water-based) can also be used. For easy handling, the powders should be mixed in advance in a little neutral oil to form a colour paste. This colour paste can then be used to colour the finished cream. The dyed cream can be further processed directly after dyeing. Colour dosages and mixing ratios for buttercream can be found here: Dosing examples for buttercrem

Mix powder paint with a little neutral oil in advance to make a colour paste.

Colour the finished buttercream with the colour paste.

The coloured buttercream can be processed directly.
Application in fondant
For the application in fondant as modelling mass for motif cakes, we recommend our powder assortment of colouring foods. The powder colours can be worked directly into the modelling clay. The colour intensity can be increased by using a higher dosage. Mix different colours together to obtain further colour nuances.

Work the powder colour directly into the fondant modelling mixture.

Knead the colour in well. This may take a few moments.

Process the coloured fondant directly.
Application in marzipan
For use in marzipan, we recommend our powder range of colouring foods. The powder colours can be worked directly into the modelling clay. The often yellowish base colour of the marzipan influences the final colour result, e.g.: Spirulina blue gets a slight green tinge. Please take this aspect into account when using the product.

Work the powder colour directly into the marzipan.

Knead the colour in well. This may take a few moments.

The basic colour of the marzipan influences the final colour result.
Application in cocoa butter/chocolate
For use in cocoa butter/chocolate, we recommend our powder range. Mix the powder colour in advance in some neutal oil to a colour paste. Take a small amount of the melted cocoa butter and mix it with the colour paste. Then use the colour cocoa butter mixture to colour the rest of the cocoa butter. This intermediate step prevents lumps from forming. Colour dosages and mixing ratios for cocoa butter can be found here:Dosing examples cocoa butter

Mix powder colour in a little neutral oil to form a colour paste.

Colour the melted cocoa butter with the colour paste.

Process coloured cocoa butter directly.
... more examples of use with colouring foods:

Bicolor-Croissants
Dosage 7g for 100g basic mass
CFP | Liquid | Strawberry-Red

Airbrush
Dosage 5g for 100g basic mass
CFP | Powder | Lemon-Yellow

Fondant-Flower
Dosage 1-5g for 100g basic mass
CFP | Powder | Grape-Violet

Cheesecake
Dosage 3g for 100g basic mass
CFP | Liquid | Spirulina-Blue

Pralines
Dosage 4g for 100g basic mass
CFP | Powder | All colours

Donuts
Dosage 2g for 100g basic mass
CFP | Liquid | All colours

Petit-Four with fondant
Dosage 7g for 100g base mass
CFP | Liquid | All colours

Panacotta
Dosage 4g for 100g base mass
CFP | Powder | Strawberry-Red

Baiser
Dosage 2g for 100g base mass
CFP | Liquid | All colours

Eclairs
Dosage 1,5g for 100g base mass
CFP | Liquid | All colours

Buttercream
Dosage 3g for 100g base mass
CFP | Powder | Spirulina-Blue + Unicorn-Pink

Geleeguss
Dosage 1g for 100g base mass
CFP | Liquid | Strawberry-Red