Edible gold sugarflair paint

Make your desserts shine like never before with Gold Sugarflair edible gold paint , a benchmark in the world of professional cake design . Designed to offer a brilliant metallic finish , this paint is ideal for highlighting every detail of your sweet creations: letters, decorations, molds, chocolate shells, or sugar paste figures.

Use :

• Apply with a food-grade brush directly onto dry surfaces.

• Allow to dry for a few minutes for a uniform and glossy golden finish.

• For an even more intense effect, apply several thin layers.

Compatible with all sugar pastes, gumpastes, chocolates, entremets shells and decorated biscuits, this paint dries quickly and does not crack.
It is 100% edible , complies with European standards, and is formulated without strong alcohol, making it suitable for all food uses.

Instructions for use:

• Perfect for wedding themes, end-of-year parties or birthdays ;

• Combine with other Sugarflair shades to create custom metallic effects;

• Clean the brush immediately after use with warm soapy water.

The Sugarflair brand is renowned worldwide for its exceptional food colorings, used by professional pastry chefs and cake designers . This gold paint combines precision, brilliance, and food safety for consistently flawless results.

Colour: gold.

• 100% edible.
• Does not contain titanium dioxide.
• The packaging for this product is made from food-safe materials.
• Net contents: 35 g.

Instructions: Remove the lid and microwave on full power (800W) in 10-second intervals until the contents begin to melt. Stir well and repeat until completely melted. Alternatively, melt the dye by placing the jar in hot water.

Please note that colorings sometimes appear as circular white marks in chocolate, which may look like mold. But don't worry! We guarantee that these marks are perfectly normal: it's a natural separation process known as "cocoa butter bloom" or "fat bloom." This bloom occurs during the manufacturing process when the coloring cools or becomes lukewarm, leading to the formation of irregular crystals. Water is necessary for mold growth, and chocolate is classified as anhydrous (it contains no water). If you remelt the chocolate coloring, the marks will disappear without affecting the taste.

Ingredients: cocoa butter, colour: E172, anti-caking agent: E551.