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FOOD COLORING
WE CARRY MANY TYPES OF COLORS: LIQUID - OIL BASED - GEL - POWDER
HERE IS OUR DISPLAY AND I'LL TRY TO EXPLAIN THEIR MANY USES
(Click on a shelf to see the sizes and prices of its contents, or scroll down to see everything.)
LORANN LIQUID COLORS
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2-ounce dispenser bottles For use with Chocolate as anything water based would ruin the chocolate. These will not mix with water, but could be used in icing, dough, or anything that was not liquid. |
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$3.70 each
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$3.20 each
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Chefmaster 9-ounce dispenser
bottles Strong liquid color for use in airbrushes or for any use that water-based color would work. Fountains, containers, snowmen, hard candy, to give your baked goods color, anything your imagination would like to color. |
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CHEFMASTER GEL COLORING Gel coloring is the primary coloring used for icing. It will not dilute the icing and will allow you to get good color and still be able to make your rose or keep your icing edges clean and crisp. Gel is very strong and is used in toothpick quantities for the most part. Exception is probably red and black. I recommend the tulip red as it has no taste. One ounce of tulip red will make 2 quarts of good red icing. On the other hand one ounce of yellow coloring will color a 50-gallon drum of it. |
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One-ounce jars:
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Four-ounce jars:
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CHEFMASTER COLOR KITS |
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| POWDER
COLORS $2.25 & $2.75 Powdered colors were originally used primarily for chocolate, now they seem to be used more as a dry brush on for royal icing flowers or gumpaste flowers. They can be used in icing as well, but I find they sometimes create color specks long after the cake is finished. |
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