Colorants alimentaires en gel - Progel Sugarflair Wilton Decora Patissland

Gel Colorants

Patissland - Pastry Coloring

Gel Food Colorings

Concentrated gel colorings for pastry: fondant, buttercreams, ganaches, royal icing. Professional brands Colour Mill, Sugarflair, Wilton, ProGel.

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Our gel coloring collection gathers concentrated references to color all pastry bases. Ultra-concentrated gel colorings (1 drop per 100g of base), easy to dose with a toothpick, without diluting the preparation. Compatible with buttercreams, ganaches, royal icings, fondants, cookies, fondants. International professional brands: Colour Mill, Sugarflair, ProGel Rainbow Dust, Wilton, PME.

Why choose a gel coloring

Gel colorings have become the professional pastry standard for 3 reasons. Maximum concentration: 1 to 2 drops are enough to intensely color 100g of base, compared to 5-10 drops for a classic liquid coloring. No dilution: the thick gel texture does not change the consistency of your cream, ganache, or fondant. Precise dosing: apply with a toothpick or knife tip to adjust the shade precisely, from pastel to deep red.

Professional gel brands

Colour Mill is the leading Australian brand: concentrated gel soluble in fats, ideal for buttercream and ganache. Sugarflair (UK) offers the widest color palette with excellent burgundies, Christmas reds, and deep blacks. ProGel Rainbow Dust is the British standard for fondant. Wilton remains the American cake design reference for its 28g Icing Color pots. PME offers economical concentrated gels in 25g formats.

How to dose a gel coloring

Standard method: take with a toothpick for light colors (pastel), with the knife tip for bright colors, with a measuring spoon (1/8 tsp) for deep reds and blacks. Always start with less and add gradually: you can always intensify, never lighten. For Christmas reds and intense blacks: dose 2-3% of the base weight and let rest 1 hour for intensification.

Gel or powder coloring, which to choose?

Gel: to color a base deeply (cream, ganache, fondant) without diluting it. Powder: for surface effects (metallic shines, brush painting, dusting sugar flowers). Both are complementary, not interchangeable.

Does gel coloring have a taste?

Professional gel colorings (Colour Mill, Sugarflair) are neutral in taste at normal doses. At very high doses (deep red, intense black), a slight bitterness may appear. To soften: add a hint of vanilla or lemon extract which masks the aftertaste of concentrated pigments.

How long does gel coloring last?

Storage 24 to 36 months at room temperature (18-22°C), away from light, in the tightly closed original container. Do not refrigerate (condensation alters the gel). Close well after each use to avoid drying out. If the gel has hardened: add 1-2 drops of water or food-grade glycerin and mix.

Can gel be used in chocolate?

No: gel colorings are water-soluble, they cause tempered chocolate to seize and disrupt crystallization. To color couverture chocolate or cocoa butter: you must use specific fat-soluble colorings.