Glitter Powder - White

Edible white Azushine glitter powder: pearly sparkle for dusting

This powder from the Azushine range, by Azucren, applies a shimmering pearly white veil on cakes, chocolates, macarons, and entremets. Its ultra-fine texture spreads evenly and catches the light without hiding the decoration. Comes in a 5 g jar, a size that covers many creations given the small amounts needed. The entire sparkling range is gathered in the Glitter and Sparkling Powders collection.

Features

• ● Color: shimmering pearly white
• ● Content: 5 g
• ● Ultra-fine texture, even application
• ● Allergen-free
• ● For pastries, chocolates, glazes, and non-alcoholic festive drinks

Usage tips

Shake the jar to homogenize, then dust with a soft brush or fine sieve. On a set glaze entremet, a light pass is enough for a uniform pearly veil. On macaron shells, brush dry after crusting for a satin sheen without wetting the surface.

In chocolaterie, brush the powder directly into your chocolate molds before pouring: the bonbon comes out pearly, without handling after unmolding. For a non-alcoholic festive drink, a knife tip in the glass creates a sparkling swirl at serving.

Note: ingredients: aluminum and potassium silicate E555 (62 to 67%), silicon dioxide E551 (32 to 33%), colorants E172 (1 to 7%) and E174 (less than 1%). Allergen-free.

Maximum dosage: 3 g per kg of preparation. Do not inhale dust during handling. Store between 14 and 26 °C, in an airtight container, in a dry place away from light.

Frequently Asked Questions

Is the powder applied on a wet or dry surface?
Both. Dry with a brush for a satin veil, or on glaze still slightly sticky for maximum adhesion. Avoid very wet surfaces, which dissolve the glitter effect.

Can it be diluted to paint details?
Yes, mix a pinch of powder with a few drops of food-grade pharmacy alcohol or colorless extract: it then applies like paint. Ready-to-use products are in the Gold Leaf, Paints and Glitter Powders collection.

Does the finish hold up in the refrigerator?
Yes, the sparkle resists cold. However, condensation when removing from the fridge can dull the veil: take the entremet out 20 minutes before serving in a dry place.