Food colorants for pastry
Gel, powder, liquid, and liposoluble colorants to tint doughs, creams, icings, macarons, and chocolate.
Gel, powder, liquid or liposoluble
The concentrated gel is the most versatile (fondant, cream, icing). The powder colors dry or diluted. The liquid is suitable for large quantities and airbrushing. Rule: fat-based (chocolate) = liposoluble; water-based = water-soluble.
Coloring without altering the texture
For bright colors, start with a light base and favor concentrated gels or powders that do not add water. Incorporate in small amounts, mixing well, wearing gloves for fondant.
Frequently asked questions
Which colorant for chocolate?
Only a liposoluble one, otherwise chocolate will seize.
For fondant?
The gel: concentrated, it colors without diluting.
Very bright colors?
White base + concentrated gel/powder, let the color stabilize.
Are there natural colorants?
Yes, softer shades that can change during baking.
