Dekora has a wide range of food colourings in its Professional Baking Catalogue and we are often asked what each one is used for. So we shall try to give you information on them and their uses with the aim of helping you to decide.
Colouring in paste
Specifically indicated to colour sugar paste, caramel, jelly, cream, royal icing, glaze icing, etc.
Our Spray colorant range is quite wide, and we should make difference depending on which effect we are looking for. Indicated for blurring colours, on any kind of surfaces, edible, high-quality colour and easy to apply, use directly. We will be able to choose among aerograph effect, velvet effect, and pearl effect.
Here you can watch a video with some of these applications: Spray colorants applications
Indicated to blur, mark and paint surfaces. Some of them can be used directly with airbrush and others are liposoluble perfect for colouring liquids with fat like chocolate.
Applied directly with a brush, on pieces and decorations of chocolate to obtain high-quality effects. While using the powder colouring it is recommended to make a pre-mix of the content to colour in order to obtain a uniform and homogeneous colour.
Decorating marking pens
Special double-headed pastry pens. With these tools, you will be able to draw contours and details in sugar figures and fondant pieces.