Creative creative design

The world of food colors and their application in the confectionery industry plays an important role in our work when it comes to decorating cakes or biscuits.
According to ISNA, according to Qanadbashi, a beautiful design, if it is badly colored, will eliminate all your troubles. Food colors, which are part of cake and pastry ingredients, are part of a large family of confectionery ingredients.

The history of using colors and flavorings goes back centuries, where people used them to improve the appearance of foods and snacks. But for the first time in 1856, the first artificial edible dye from coal was made and used.

The variety of food colors made over the years is great, many of which are of chemical origin and many of natural origin. Most natural colors have beetroot extract and beta-carotene, but many people are looking for a variety of quality colors.
Since it is not possible to extract all of these dyes from nature, many of them are forcibly obtained by chemical processing.

The world of food colors in the confectionery industry
The world of food colors is divided into confectionery in terms of appearance:
Food coloring liquids are more soluble in water and fade due to heat. These colors are mostly used in syrups, jellies and..
Edible jelly dyes are soluble in water and fat and are mostly used in cream, liquid cakes, pastries, pasta and..
Some of the food powder colors on the market (such as Decol) are soluble in fats and chocolate.
Applications of food colors in cakes and pastries
Today, the number of people who are interested in the attractive and delicious art of baking cakes and pastries at home is increasing. However, in most cases, they do not know enough information about the appropriateness of using colors and using any type of color in its place.
This may spoil the look of their work. Of course, it should not be forgotten that the unprincipled and excessive use of food colors can also cause health problems. But do not worry because in the following we will find out what kind of color where and to what extent it should be used.
Coloring cream, fondant, chocolate are the colors in which food colors are used.
How to dye cream with the help of food colors
The most common use of food coloring in cakes and pastries is to color cream. It is better to use jelly colors to color the cream. To do this, when you want to stir the cream, pour some paint on the cream with a toothpick until it reaches the desired color.
You can also use Iranian jelly colors to color the cream, but if you want to make the cream red, never use Iranian Iranian color. Because to achieve the desired color, which usually will not be your favorite, no matter how much red you add, it turns pink.
In this case, you have to pour a non-standard amount of paint into the cream, which both loosens the cream and you use the paint outside the hygienic standard.
It is recommended to use reputable global and major brands such as Americolor paint, Chefmaster paint, FO paint or Wilton jelly paints.
How to dye fondant dough with the help of food colors
The most sensitive and difficult part of the confectionery industry and cakes and pastries are fondant cakes that need to be mastered. One of the reasons for this is the use of Iranian fondants or inappropriate paint.
 If you want to use Iranian fondant paste, try using colored fondant paste. Because the materials used in the production of this type of fondant and the texture of this type of dough, painting it becomes a difficult and long task.
It is best to color the fondant paste with Americolor dyes. You must use gloves before doing this.
How to color chocolate with the help of food colors
Chocolate coloring has found a hot market these days and is done on various occasions as a surprise gift. To do this, you can use white chocolate with the brand of Karate or Sorbonne, and for coloring chocolate, it is better to use Decol powder colors.
The reason for this is the good dissolution of this color in chocolate, which helps you to achieve your desired color.
Of course, colored chocolates with different Iranian brands are available in the market today, but after the chocolate is melted and melted and placed in the mold, they do not give you a vivid and one-handed color and often become streaked.
Necessary tips in using food colors
Although the proper use of colors is not particularly dangerous, but it is recommended that they have cakes and sweets in baking cakes. For your children, if possible, use 100% natural colors such as saffron, cocoa and..