Tuesday, July 7, 2009

Colour mixing guide from Chefmaster

CHEFMASTER® PRODUCTS Food Coloring Manufacturer Guide

Apricot – 2 parts Orange & 1 part Egg Yellow
Maroon – 4 parts Red Red & 2 parts BurgundyRaspberry – 3 parts Bakers Rose & 1 part Christmas Red
Aqua – 5 parts Sky Blue & 1 part Leaf Green
Ivory – 1 Liquid Whitener & a touch of Brown and Egg Yellow
Ruby Red – 1 part Holiday Red and a touch of Black
Avocado – 4 parts Lemon Yellow & 1 part Leaf Green and a touch of Black
Jade – 1 Leaf Green & 1 Royal Blue & a touch of Black
Rust – 8 parts orange & 2 parts Red Red & 1 part brown
Burgundy – 5 parts Bakers Rose & 1 part Violet
Lavender – 5 parts pink & 1 part Violet
Sea Gold- 2 parts Sky Blue & 1 part Leaf Green
Chartreuse – 2 parts Lemon Yellow & 1 Leaf Green
Marigold – 3 parts Lemon Yellow & 1 part orange
Silver – 1 part Black and 1 part Blue
Copper – 1 part Egg Yellow & 1 part Brown & 1 Christmas Red
Melon – 1 part Orange & 3 parts Bakers Rose
Skin tone – 12 parts orange & 4 parts Bakers Rose & 1 part Royal Blue
Coral – 3 parts Rose Pink & 2 parts Lemon Yellow
Moss Green – 2 parts Violet & 3 parts Lemon Yellow
Teal – 9 parts Sky Blue & 1/2 part Lemon Yellow
Dusty Rose – 2 parts Christmas Red & 1 part Malt Brown
Navy Blue – 1 part Sky Blue & 1 part Violet
Turquoise – 6 parts Sky Blue & 1 part Lemon Yellow
Gold – 10 parts Lemon Yellow & 3 parts Orange & 1 part Christmas Red
Persimmon – 1 part Orange & 1 part Bakers
RoseWine – 3 parts Holiday Red & 2 parts Rose
PinkPlum – 1 part Violet & a touch of Christmas Red
Grape – 1 part Sky Blue & 6 parts Bakers Rose
Misty Green – 2parts Leaf Green & 1 part of Royal Blue & a touch of Black
Note: Blend the colors before adding them to the icing. Add the blended color to the icing to get the shade desired.
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