Food Colors Film Covering For Airbrush

Food Colors film covering for airbrush - Airbrush Kit - food coloring
covering films for airbrush - a Nicola Giotti user manual published by Chiriotti Editori - 

Food colors covering films for airbrush
Liquid colors on a hydroalcoholic base of the highest quality, guarantee high coverage, even with low dosages.
Suitable for the surface decoration of sugar pastes, jellies, icings, ice creams, chocolate and derivatives.
The extraordinary extrafine and creamy structure facilitates its application.

Particularly suitable for decorations with airbrush or brush.

These colors were developed in collaboration with the master Nicola Giotti, inventor of the Glossy Specular Indirect Airbrushing technique, a revolutionary decorative technique based precisely on the qualities of these colours.

The colors that Nicola Giotti uses to color his creations with the Glossy Specular Indirect Airbrushing technique are not fat-soluble, but covering films with molecular action of the latest invention that adhere well to the silicone of the decosil molds.

The new airbrush technique allows the creation of true works of art.

Excellent for brush application and thanks to the particular physical and mechanical structure, it is also possible to use them with "transfer" techniques from silicone molds to chocolate and derivatives.

Packaged in plastic bottle with resealable spout; they comply with the purity characteristics required by EC Regulation 231/2012.

With this technique it is no longer necessary to color the chocolate or spray it after demoulding, using particular precautions to give the final creation shine and brilliance.
The chocolate object is molded already colored and can be made with any type of chocolate: white, dark, milk.

This innovative technique requires the chocolate to be processed at controlled temperatures, according to extremely rigid parameters. What determines success is the temperature of the cocoa butter and the mold.
The meeting between silicone, the chemistry of colors and the processing of chocolate gives the final result what is truly innovative: light and its play on the surfaces and details of the objects.