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The Most Effective Methods For Food Coloring And Food Painting

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Thanks to the many blogs, vlogs, and TV programs, our profession is in the spotlight. With our Bakkerslab in Boekel, we contribute to the field of food coloring for food printing and various other applications. In our Bakkerslab we develop, experiment, test, and taste. And believe us: no product goes on the market without ‘our porridge’ (read: baker Martien van Berlo) having tasted it. We also produce a wide range of food colorings here that can be used for various applications. In short, you can find something new, here is the site you can find types of brush bristles.

Liquid food coloring

Liquid food colorings are water-based. They are suitable for coloring royal icing, whipped cream, buttercream, drinks, etc. But you can also use them for airbrushing.

Paste dye

Our paste dyes have been developed for coloring raw materials that cannot tolerate too much moisture, such as fondant. These dyes are very concentrated and you only need a small amount to get the desired color.

Aerosol dye

In our range, we have 2 different types of dye in aerosol cans. We have velvet spray. These give a matte powder effect on your pastry or chocolate. For best results, it is best to spray it on a frozen surface. We also have metallic spray. This gives the product a metallic color with shine. Suitable for confectionery, confectionery, fondant, marzipan, and chocolate.

Dye powder

This is a dye in powder form. It is available in different colors and with different applications.

Chocolate coloring: This gives white chocolate a nice color

Metallic coloring: You can process this by “dusting” with a brush or you can make paint out of it by adding a little food-safe alcohol. Oil-based coloring agent: For coloring chocolate or fatty products such as buttercream and ganache. Are you looking for a specific color? Then we can develop these especially for you. In the meantime, a lot is also possible in azo-free. Customer-specific recipes can be produced for you from as little as 1 liter.

Did you know that our dyes are even used for coloring flowers?

We have developed a unique recipe for edible ink for food printers in-house. An innovation we are proud of. With our printers and materials, you can make an edible print yourself in no time. You can choose from three different types of printers, 2x an A4 printer and an A3 printer, which we personally prepare for printing on edible paper and come with a set of cartridges. There is a clear difference in the type of paper to be chosen. Below we explain the difference between the paper types so that you make the right choice.

Frosty sheets

These sheets, consisting of a thin layer of starch, can be used on a base of buttercream, whipped cream, bavaroise, ganache, fondant, and marzipan. These sheets are very flexible and after application, they become one with the cake.

Icing sheets

You can best compare these with a thin layer of sugar paste, and ideal for immediate use. You can apply these sheets to whipped cream, fondant, marzipan, and buttercream. You can also use these sheets to place pictures on cookies or cupcakes. The icing sheets are most suitable if you want to make shields, for example with logos on them.

Chocolate transfer sheets

Sheets with a layer of cocoa butter. You can transfer this nicely to chocolate, giving your chocolate a personal look. The sheets are available in 2 sizes; A4 and bonbon format. You can use the bonbon size sheets for making logo bonbons. Make sure that you print in a mirror image. When you consider purchasing a food printer, it is important to determine in advance which type of paper you are going to print, because not every printer is suitable for every type of paper.