Colour Mill

Colour Mill revolutionized coloring of fats in pastry. Its micro-milled technology and 100% oil base solve the most common problems encountered with conventional colorants.

• 100% oil-based: blends perfectly with fats (chocolate, cocoa butter, ganache, buttercream). No separation, no lumps.
• Micro-milled: ultra-fine pigments that provide a smooth color, without grain or streaks, even at high concentration.
• Stable pigments: long-lasting colors that resist fading over time and during baking, unlike traditional gels.
• Allergen-free: formula developed to minimize allergenic risks.
• Vegan, halal, and kosher: certified ingredients (except for a few shades: pale pink, raspberry, pink, lilac, lavender).
• Versatile: Swiss meringue, buttercream, chocolate, cocoa butter, fondant, ganache, cake batter, and more generally any preparation containing fats.

The Colour Mill range is divided into two families depending on the type of preparation to be colored.

• Colour Mill oil-soluble (oil-based): essential for chocolate, cocoa butter, ganaches, buttercreams, and all fatty preparations. This is the brand’s signature, where it excels. See the full range of oil-soluble colorants.
• Colour Mill water-soluble (water-based): specifically designed for macarons, royal icing, meringues, liquid doughs, and all water-based preparations. See our water-soluble colorants for macarons.

When in doubt, remember the simple rule: if your preparation mainly contains fat, choose oil-soluble. If it is mainly water-based, choose water-soluble.

• Format: 20 ml and 100 ml dropper bottles.
• Composition: food-grade pigments + neutral vegetable oil, no water or thickeners.
• Process: specialized micro-milling for ultra-fine pigments.
• Storage: colors may stabilize over time. Shake the bottle well before each use.
• Development: the shades intensify while resting. For rich and vibrant colors, it is recommended to color the preparation and let it rest overnight.
• Gluten-free, preservative-free.

1. Shake well before use: Colour Mill contains no thickener or gum, so the pigments may settle slightly. A well-shaken bottle = an even color.
2. Gradually dose: start with 1 to 2 drops, mix, then adjust. The micro-milled pigments are very concentrated.
3. Let rest: for pastel shades or desired tones, let the colored preparation rest overnight in the fridge. The color fully develops.
4. For chocolate: temper your chocolate normally, then add liposoluble Colour Mill at the end of tempering. Gently mix with a spatula until the color is uniform.
5. For buttercream: Colour Mill mixes directly into your Swiss, Italian, or American meringue buttercream without thinning it (unlike water-based colorings).
6. For macarons: use the water-soluble Colour Mill range, to be incorporated into the meringue before macaronage.

Colour Mill excels in fatty preparations. Some Patissland recipes that are especially suitable:

• The true whipped cream for colorful piping decorations.
• The chocolate cupcakes with colored chocolate frosting for birthdays.
• The cupcake base and its colored buttercream frosting.
• The Vanilla Molly Cake with colored whipped ganache for layer cakes.

For the final decoration, complete with our pastry tips, piping bags, and smoothing spatulas.

Patissland is the official distributor of the Colour Mill brand in France. This means that all Colour Mill products you find in this collection are imported directly, guaranteeing authenticity, fresh stock, and access to the entire catalog (including colors and formats).

We offer Colour Mill at the best price, with fast delivery throughout France and internationally. Click and collect pickup is also available at our Osny (95) store. Discover our Members Benefits loyalty program to earn points on all your Colour Mill orders.