APPLICATION
COLOURING FOODS

With the colouring foods from
Colourfood Professional you can
colour food completely naturally

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.

Buttercream
Fondant
Marzipan
Cocoa Butter
Recipe Ideas

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.

How much colour do you need for which shade?

The colour intensity depends strongly on the application. Each application has different requirements: Basic colour shade, baking process, pH value and fat content.

For some applications we have colour dosing examples for some applications: