Colour Mill
Water-Soluble Food Coloring - Colour Mill Latte
Water-soluble food coloring in Latte shade for water-based bases, 20 ml bottle
Colour Mill Water-Soluble Latte evokes Parisian café latte, cappuccino foam. This water-based food coloring is designed for water-based pastry bases: royal icing, water glazes, syrups, meringues, macarons, pastry fondants. Especially sought after for royal icing biscuits for wedding cakes with an earthy theme 2024-2026 par excellence and royal icing cookies for 10-15 year wedding anniversaries, it offers the characteristic Latte shade of the Colour Mill palette (Australia) in a water-soluble version.
The Colour Mill water-soluble range complements the historic fat-soluble range: it is designed for WATER-BASED bases (water, syrup, juice) where the fat-soluble works with FAT bases (chocolate, ganache, buttercream). 20 ml flexible dropper bottle format for precise dosing. The color remains stable after complete drying of royal icing (24h), making it the reference option for decorated biscuits sold in stores for several days.
Latte shade
Official reference of the Colour Mill palette (Australia).
Latte: 3 shades depending on dosage
The shade subtly adjusts according to dosage without losing its identity.
Light dosage
2 to 3 drops / 250 g
Standard dosage
5 to 8 drops / 250 g
Intense dosage
15 to 25 drops / 250 g
Creative ideas with Latte (water-based)
5 signature uses for your royal icing and water-based glaze preparations:
- • Royal icing biscuits for wedding cakes with an earthy theme 2024-2026 par excellence
- • Royal icing cookies for 10-15 year wedding anniversaries
- • Royal icing cookies with coffee and brunch or earthy themes
- • Royal icing cookies decorated with a sophisticated gourmet theme
- • Royal icing glazes for event cupcakes, coffee, and chic tea rooms
Features
- • Brand: Colour Mill (Australia)
- • Type: Concentrated water-soluble food coloring (water-based)
- • Shade: Latte
- • Packaging: 20 ml flexible dropper bottle
- • Compatible bases: Royal icing, water-based glazes, syrups, meringues, macarons, pastry fondants
- • NON-compatible bases: melted chocolate, ganache, buttercream, sugar paste (use the liposoluble range)
- • Usual dosage: 2 to 6 drops for 250 g of preparation
- • Origin: Australia (proprietary manufacturing)
Instructions for use
- Base preparation: prepare royal icing, water glaze, or meringue at room temperature (18-22°C). Never use a hot base above 35°C to preserve pigments.
- Initial dosage: shake the bottle for 10 seconds. Add 2 to 4 drops for 250 g of preparation for pastel shades, 6 to 10 drops for bright shades, 15 to 25 drops for dark shades.
- Mixing: whip with a stand mixer or silicone spatula for 30 to 60 seconds to evenly distribute the color.
- Rest and stabilization: cover the bowl with cling film in contact and let rest for 15 minutes at room temperature. The shade develops during resting.
- Possible adjustment: if the shade is too pale, add 1 to 3 extra drops and remix.
Ingredients and compliance
Composition: aqueous base and food coloring pigments compliant with European regulations (EU 1333/2008).
Allergens: no major allergens declared. Gluten-free, lactose-free, egg-free, peanut-free, soy-free. Suitable for vegetarian and vegan diets.
Storage
- • Keep the bottle closed in a cool, dry place, away from direct light.
- • Ideal storage temperature: between 15 and 22°C.
- • A slight pigment/water separation is normal after prolonged storage: shake for 10 seconds before use.
- • Once opened, use within 12 months to preserve maximum pigment intensity.
Patissland Tip - Water-soluble Latte
Latte is THE queen color of royal icing cookies for weddings 2024-2026 on Pinterest, ahead of Blush, Sage, and Nude. It is the ultimate chic natural color. Always combine with Caramel and Sand for the earthy trinity, or with Dusk as a pink accent. On royal icing cookies, a Latte drip on an ivory base is more sophisticated than a drip of pastry fondant.
Frequently asked questions
Difference between hydrosoluble and liposoluble Colour Mill?
Hydrosoluble is designed for AQUEOUS bases: royal icing, water glazes, syrups, meringues. Liposoluble is designed for FATTY bases: chocolate, ganache, buttercream, sugar paste. The two ranges are not interchangeable; using the wrong type will give disappointing results (separation, lumps, low intensity).
How many drops for 250 g of royal icing?
For pastel shades: 2 to 4 drops. For bright shades: 5 to 10 drops. For dark shades: 12 to 20 drops. Always start with less and adjust gradually.
Can hydrosoluble Colour Mill be used on melted chocolate?
No, water and chocolate do not mix. The colorant would cause the chocolate to seize. To color melted chocolate, use the Colour Mill LIPOSOLUBLE range.
Does the colorant hold after royal icing dries?
Yes, this is the main feature of hydrosoluble Colour Mill: the color remains stable after complete drying (24h) without fading or shifting. Essential for decorated cookies sold in stores several days after making.
Does the bottle have a built-in dropper?
Yes, the Colour Mill 20 ml bottle has a built-in dropper opening in the soft cap. A simple press on the bottle delivers a precise drop.
To go further
Complete your Colour Mill palette:
- • To expand your royal icing palette, complete it with Hydrosoluble Colorant - Colour Mill Taupe: a complementary shade for decorated cookies.
- • For your multicolored preparations, also add Hydrosoluble Colorant - Colour Mill Sage to your supplies.
- • And for your fatty preparations (chocolate, ganache, sugar paste), discover the liposoluble equivalent Liposoluble Colorant - Colour Mill Latte.
Shipping and Delivery
Processing and Delivery Times
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
Shipping Fees
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free
Exact fees are calculated at checkout.
