• Fondust is a fantastic coloring product for pastry chefs; it is the only water-soluble color that can be used directly in food; easy to use, Fondust is a microencapsulated food coloring especially designed for coloring food with very low water content; it can be used to color fondant, sugar work (before or after baking), almond paste, royal icing, buttercream, cake mix, macaroons, decorating gel, candy -- practically everything . . . except pure chocolate.
• Advantages: highly concentrated color, matte finish, immediate coloring, does not change food consistency, UV-resistant color, nut free, lactose free, gluten free, vegan, vegetarian, 100-percent edible; UV-resistant color: Fondust offers greater fade resistance compared with coloring gels or pastes; with Fondust, colors keep their intensity much longer than with other food colors; color fading is caused by UV rays hitting the color; all colors eventually fade (continued in next bullet point).
• (Continued from last bullet point) most gel and paste formulas consist of an ic solution whose pH is below 5, but Fondust is free of and free of preservatives; when food colors are exposed to an whose pH is below 5, some colors become unstable and fade faster when in contact with UV rays; if you experience increased fading with Fondust, check for s in the ingredients of the food you are coloring.
• Fondust is easy to use: simply knead up to 3 grams into 1 kilogram of fondant to achieve maximum color intensity; food products containing titanium dioxide (white pigment) will probably require more Fondust to reach maximum color intensity; Fondust color meets Canada and the European commission food safety standards; Fondust does not at all affect the taste or the texture of food.
• With Fondust you will achieve bright or very dark color (depending on which color you're using) in three fast and easy steps: open the jar over a paper towel and dip the fondant into the jar; if you have a lot of fondant, set it in a and add the desired a of Fondust [maximum 3 grams of Fondust per 0.9 kilograms of fondant (0.1 ounce per 2 pounds)]; knead gently for 2 to 3 minutes, or until the powder is well incorporated into the fondant; now you are ready to begin creating.

Color:Fuchsia Size:4 Gram Fondust is a fantastic coloring product for pastry chefs; it is the only water-soluble color that can be used directly in food; easy to use, Fondust is a microencapsulated food coloring especially designed for coloring food with very low water content; it can be used to color fondant, sugar work (before or after baking), almond paste, royal icing, buttercream, cake mix, macaroons, decorating gel, candy -- practically everything . . . except pure chocolate. Advantages: highly concentrated color, matte finish, immediate coloring, does not change food consistency, UV-resistant color, free of nuts, lactose, gluten; vegan, vegetarian, 100-percent edible; UV-resistant color: Fondust offers greater fade resistance compared with coloring gels or pastes; with Fondust, colors keep their intensity much longer than with other food colors; color fading is caused by UV rays hitting the color; all colors eventually fade; most gel and paste formulas consist of an ic solution whose pH is below 5, but Fondust is free of and free of preservatives; when food colors are exposed to an whose pH is below 5, some colors become unstable and fade faster when in contact with UV rays; if you experience increased fading with Fondust, check for s in the ingredients of the food you are coloring. Fondust is easy to use: Simply knead up to 3 grams into 1 kilogram of fondant to achieve maximum color intensity; food products containing titanium dioxide (white pigment) will probably require more Fondust to reach maximum color intensity; with Fondust you will achieve bright or very dark color (depending on which color you're using) in three fast and easy steps: open the jar over a paper towel and dip the fondant into the jar; if you have a lot of fondant, set it in a and add the desired a of Fondust [maximum 3 grams per 0.9 kilograms (0.1 ounce per 2 pounds)]; knead gently for 2 to 3 minutes, or until the powder is well incorporated into the fondant; now you are ready.