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 acidic solution whose pH is below 5, but Fondust is free of acid and free of preservatives; when food colors are exposed to an acid 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 acids 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 health 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 bowl and add the desired amount 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 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 acidic solution whose pH is below 5, but Fondust is free of acid and free of preservatives; when food colors are exposed to an acid 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 acids 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 bowl and add the desired amount 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.