Colour Mill Oil Based Colouring 20ml - Forest
You are walking through dense woodlands when you see a clearing up ahead. You walk, no run! towards it. There you find the ultimate green shade you have been looking for, weirdly it's a bottle of Colour Mill. (Who put that there?)
What's the secret?
Unlike conventional gel colours, Colour Mill's unique blend loves the fats & oils in your baking. They dye and disperse their colouring using these oils, allowing you to achieve a rich & vibrant result. Utilizing modern formulas and processes, Colour Mill has developed a range of Oil Based colouring which outperforms conventional gel colouring.
Best in Buttercream, Swiss Meringue, Chocolate, Cake Batter, Ganache, Fondant & many more.
Shake well before use
Take it easy, colours will develop over time
Store in a cool dry place away from sunlight.
They have removed all water based materials, replacing it with bake & cake friendly oils, these oils mix through much better than water-based gels as water repels from the oils in your baking.
On top of this, their colours are put through a specialized micro-milling process to create a colour which is both grain and streak free. These micro pigments allow our colouring to mix through more effectively, meaning less colouring needs to be used.
Their colours are also free of fillers and gums, used to thicken and bulk the product.
They refuse to compromise on quality!
Colour Mill Advantage
Tips & Tricks
Colour Mill is free of thickeners and gums, this means their colours may settle over time. It is best to give the bottle a good shake to mix through before use.
Take it easy! Remember our colours will develop over time. To bring your colours to life, they suggest colouring and allowing to sit overnight. These will give the most rich & vibrant results.
Ingredients: Glycerol (E422), Canola Oil, Colours (E102*, E133), and Emulsifiers (E322, E433)
Size 20ml (approx 30g)
To achieve a true colour, they recommend adding white before your colouring to reduce any yellow tones in buttercream, chocolate etc.