{"product_id":"colorant-en-poudre-liposoluble-blanc-1-kilo","title":"White Liposoluble Powder Dye - 1 Kilo","description":"\u003cstyle\u003e\n.patissland-product{font-family:'Helvetica Neue',Arial,sans-serif;color:#2a2419;line-height:1.7;width:100%;max-width:1200px;margin:0 auto;box-sizing:border-box}\n.patissland-product *{box-sizing:border-box}\n.patissland-product .pl-intro{background:linear-gradient(135deg,#fdfaf5 0%,#eadfcb 100%);padding:24px 28px;border-radius:14px;border-left:5px solid #b98b35;margin:0 0 28px;box-shadow:0 2px 12px rgba(185,139,53,.08)}\n.patissland-product .pl-intro p{margin:0;font-size:16px;color:#2a2419}\n.patissland-product .pl-intro strong{color:#b98b35}\n.patissland-product h2.pl-h2{color:#b98b35;font-size:22px;font-weight:700;margin:32px 0 18px;padding-bottom:10px;border-bottom:2px solid #d7b36a;display:flex;align-items:center;gap:10px}\n.patissland-product .pl-grid{display:grid;grid-template-columns:repeat(3,1fr);gap:14px;margin:18px 0}\n.patissland-product .pl-card{background:#fdfaf5;border:1px solid #eadfcb;border-radius:10px;padding:16px;transition:.2s}\n.patissland-product .pl-card:hover{border-color:#d7b36a;box-shadow:0 2px 10px rgba(185,139,53,.12)}\n.patissland-product .pl-card strong{color:#b98b35;display:block;font-size:14px;text-transform:uppercase;letter-spacing:.5px;margin-bottom:6px}\n.patissland-product .pl-card span{font-size:15px;color:#2a2419}\n.patissland-product .patissland-accordion{background:#fdfaf5;border:1px solid #eadfcb;border-radius:10px;margin:10px 0;overflow:hidden;transition:.2s}\n.patissland-product .patissland-accordion[open]{border-color:#d7b36a;box-shadow:0 2px 12px rgba(185,139,53,.1)}\n.patissland-product .patissland-accordion summary{padding:16px 20px;cursor:pointer;font-weight:600;color:#2a2419;font-size:15px;list-style:none;display:flex;justify-content:space-between;align-items:center;transition:.2s}\n.patissland-product .patissland-accordion summary::-webkit-details-marker{display:none}\n.patissland-product .patissland-accordion summary:hover{background:#eadfcb}\n.patissland-product .patissland-accordion summary::after{content:\"+\";color:#b98b35;font-size:24px;font-weight:300;transition:.2s}\n.patissland-product .patissland-accordion[open] summary::after{content:\"−\"}\n.patissland-product .patissland-accordion summary strong{color:#2a2419}\n.patissland-product .patissland-accordion[open] summary{background:#eadfcb;color:#b98b35}\n.patissland-product .patissland-accordion .pl-acc-body{padding:18px 22px;background:#fff;border-top:1px solid #eadfcb}\n.patissland-product .patissland-accordion .pl-acc-body p{margin:0 0 12px}\n.patissland-product .patissland-accordion .pl-acc-body p:last-child{margin-bottom:0}\n.patissland-product .patissland-accordion .pl-acc-body ul{margin:8px 0;padding-left:22px}\n.patissland-product .patissland-accordion .pl-acc-body li{margin:6px 0}\n.patissland-product a.pl-link{color:#b98b35;text-decoration:none;font-weight:600;border-bottom:1px solid #d7b36a;transition:.2s}\n.patissland-product a.pl-link:hover{color:#9a7220;border-bottom-color:#9a7220}\n.patissland-product .pl-tip{background:linear-gradient(135deg,#fdfaf5 0%,#eadfcb 50%);padding:18px 22px;border-radius:10px;margin:18px 0;border-left:4px solid #b98b35}\n.patissland-product .pl-tip strong{color:#b98b35}\n.patissland-product .pl-table{width:100%;border-collapse:collapse;margin:14px 0;background:#fff;border-radius:10px;overflow:hidden;box-shadow:0 1px 6px rgba(0,0,0,.04)}\n.patissland-product .pl-table th{background:#b98b35;color:#fff;padding:12px 14px;text-align:left;font-weight:600;font-size:14px}\n.patissland-product .pl-table td{padding:11px 14px;border-bottom:1px solid #eadfcb;font-size:14px}\n.patissland-product .pl-table tr:last-child td{border-bottom:none}\n.patissland-product .pl-table tr:nth-child(even) td{background:#fdfaf5}\n@media(max-width:768px){.patissland-product .pl-grid{grid-template-columns:1fr}.patissland-product h2.pl-h2{font-size:19px}}\n@media(min-width:769px) and (max-width:1024px){.patissland-product .pl-grid{grid-template-columns:repeat(2,1fr)}}\n\u003c\/style\u003e\n\u003cdiv class=\"patissland-product\"\u003e\n\u003cdiv class=\"pl-intro\"\u003e\n\u003cp\u003eThe \u003cstrong\u003e1 kg fat-soluble white food colorant E170\u003c\/strong\u003e is the large format colorant dedicated to \u003cstrong\u003eprofessional chocolatiers, pastry chefs, and confectioners\u003c\/strong\u003e requiring a pure, opacifying, and perfectly stable white in fats. Made of calcium carbonate (E170), it is precisely incorporated into cocoa butter, ganaches, spreads, chocolate coatings, and rich creams. Its 1 kg packaging makes it the ideal solution for workshops with regular production and industrial laboratories where quality consistency is non-negotiable.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"pl-h2\"\u003eIn a few words\u003c\/h2\u003e\n\u003cdiv class=\"pl-grid\"\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eType\u003c\/strong\u003e\u003cspan\u003eFat-soluble colorant\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eColor\u003c\/strong\u003e\u003cspan\u003ePure opacifying white\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eComposition\u003c\/strong\u003e\u003cspan\u003eCalcium carbonate (E170)\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eFormat\u003c\/strong\u003e\u003cspan\u003e1 kg (large professional format)\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eSolubility\u003c\/strong\u003e\u003cspan\u003eFats only\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pl-card\"\u003e\n\u003cstrong\u003eMax dosage\u003c\/strong\u003e\u003cspan\u003e10 g \/ kg of preparation\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"pl-h2\"\u003eDetailed information\u003c\/h2\u003e\n\u003cdetails open=\"\" class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eWhy choose the 1 kg fat-soluble white colorant E170?\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eThe \u003cstrong\u003elarge format fat-soluble white colorant E170\u003c\/strong\u003e stands out with 6 major advantages that make it the reference for demanding professionals:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eComposition E170 calcium carbonate\u003c\/strong\u003e: alternative to titanium dioxide (E171) gradually withdrawn from the European market, calcium carbonate offers a natural pure and opacifying white without regulatory controversy\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExclusive fat solubility\u003c\/strong\u003e: optimal compatibility with cocoa butter, concentrated butter, rich creams, whipped ganaches, spreads, and chocolate coatings\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e1 kg professional packaging\u003c\/strong\u003e: size designed for regular and intensive production in workshops or laboratories, economical long-term compared to multiple individual formats\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNatural opacifying white\u003c\/strong\u003e: superior covering power that achieves a clean white from 5-8 g\/kg, with perfect stability over time\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eControlled dosage\u003c\/strong\u003e: regulatory limit 10 g\/kg respected, precise repeatable dosages from one batch to another for industrial consistency\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatility of use\u003c\/strong\u003e: usable in mixtures (direct incorporation) or as surface decoration (light dusting on coating)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTo explore the full range of Patissland colorants, see the \u003ca href=\"\/en\/collections\/colorants\" class=\"pl-link\"\u003ecomplete food colorants collection\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eDetailed technical specifications\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003ctable class=\"pl-table\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eCharacteristic\u003c\/th\u003e\n\u003cth\u003eValue\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eType of colorant\u003c\/td\u003e\n\u003ctd\u003eFat-soluble (not water-soluble)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eActive ingredient\u003c\/td\u003e\n\u003ctd\u003eCalcium carbonate (E170)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eColor\u003c\/td\u003e\n\u003ctd\u003ePure opacifying white\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTexture\u003c\/td\u003e\n\u003ctd\u003eFine powder\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNet weight\u003c\/td\u003e\n\u003ctd\u003e1 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMaximum regulatory dosage\u003c\/td\u003e\n\u003ctd\u003e10 g \/ kg of preparation\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTypical professional dosage\u003c\/td\u003e\n\u003ctd\u003e5 to 8 g \/ kg for pure white\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eRoom temperature, dry, protected from light\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eShelf life\u003c\/td\u003e\n\u003ctd\u003eSeveral years unopened packaging\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCompliance\u003c\/td\u003e\n\u003ctd\u003eEU food regulation (authorized additive)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eFood industry\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eDifferentiation: E170 vs E171 titanium dioxide\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eThe regulatory context of \u003cstrong\u003ewhite food colorant\u003c\/strong\u003e has evolved significantly in recent years in Europe. Understanding these changes helps you make the right choices for your workshop:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eE171 titanium dioxide\u003c\/strong\u003e: banned in foodstuffs in the European Union since 2022 following EFSA conclusions. No longer usable in professional pastry and confectionery in the EU\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eE170 calcium carbonate\u003c\/strong\u003e: authorized without restriction as a food additive in the EU. Slightly lower opacifying power than titanium dioxide but recognized as a natural and safe alternative\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePractical consequence\u003c\/strong\u003e: all professional workshops have switched to E170 or modified starch-based alternatives since 2022\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe choice of \u003cstrong\u003ecalcium carbonate E170\u003c\/strong\u003e is therefore the correct regulatory choice for professionals currently active. The slightly lower opacifying power is offset by a slightly higher dosage (8-10 g\/kg vs 5-7 g\/kg historically with E171).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eDifferentiation: this 1 kg colorant vs other Patissland white colorants\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003ePatissland offers several white colorant options for fats, each suited to a different production volume:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhite fat-soluble colorant 1 kg E170\u003c\/strong\u003e (this sheet): large professional format, intensive packaging for regular workshops, laboratories, and chocolate industries\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/en\/products\/colorant-liposoluble-chocolart-blanc-40g-pavoni\" class=\"pl-link\"\u003ePavoni Chocolart White Fat-Soluble Colorant 40g\u003c\/a\u003e: small Pavoni format for occasional use or testing, ideal for individual pastry chefs and training\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/en\/collections\/colorants\" class=\"pl-link\"\u003eComplete colorant collection\u003c\/a\u003e: to explore the full range (gel, powder, fat-soluble, water-soluble, natural) according to your specific needs\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/en\/collections\/colorants-en-gel-1\" class=\"pl-link\"\u003eGel colorants\u003c\/a\u003e: for water-soluble uses (buttercreams, royal icings) strictly to be distinguished from fat-soluble ones\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe \u003cstrong\u003e1 kg E170 format\u003c\/strong\u003e remains the reference choice for \u003cstrong\u003eprofessional chocolatiers and laboratories\u003c\/strong\u003e who use several grams of colorant per batch. For the same volume, the 1 kg is significantly cheaper per gram than the 40g multi-formats.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eFat-soluble vs water-soluble: golden rule to know\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eThe distinction between \u003cstrong\u003efat-soluble\u003c\/strong\u003e and \u003cstrong\u003ewater-soluble\u003c\/strong\u003e colorants is fundamental in professional pastry. A misuse compromises your entire preparation:\u003c\/p\u003e\n\u003ctable class=\"pl-table\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eType\u003c\/th\u003e\n\u003cth\u003eSolvent\u003c\/th\u003e\n\u003cth\u003eRecommended uses\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cstrong\u003eFat-soluble\u003c\/strong\u003e (this sheet)\u003c\/td\u003e\n\u003ctd\u003eFats\u003c\/td\u003e\n\u003ctd\u003eCocoa butter, ganaches, spreads, chocolate coatings, rich creams\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWater-soluble (gel, water powder)\u003c\/td\u003e\n\u003ctd\u003eWater and aqueous solutions\u003c\/td\u003e\n\u003ctd\u003eLight buttercreams, royal icings, syrups, gelatins, fondants\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eConsequence of a wrong choice\u003c\/strong\u003e :\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eLiposoluble colorant in aqueous preparation: the colorant does not dissolve, formation of visible white clumps, grainy texture\u003c\/li\u003e\n\u003cli\u003eWater-soluble colorant in fat: the colorant does not dissolve, white streaks in the chocolate, visually unappealing spots\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor water-soluble preparations, rather choose \u003ca href=\"\/en\/collections\/colorants-en-gel-1\" class=\"pl-link\"\u003ePatissland gel colorants\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eStep-by-step incorporation method\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eTo obtain a uniform pure white in your fat-based preparations:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 1: preparation of the fat base\u003c\/strong\u003e - temper your cocoa butter, white chocolate, or fat at the recommended working temperature (typically 28-32°C for cocoa butter)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 2: premix\u003c\/strong\u003e - take the desired amount of colorant (5 to 10 g\/kg depending on desired opacity) and mix it into a small volume of warm fat (50-100 g) with a manual whisk\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 3: dispersion\u003c\/strong\u003e - blend this premix with an immersion blender for 30 seconds to obtain a homogeneous dispersion without lumps. Critical step to avoid clumps\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 4: incorporation\u003c\/strong\u003e - pour the concentrated premix into the main fat mass in a steady stream, stirring continuously\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 5: homogenization\u003c\/strong\u003e - blend everything with an immersion blender for 1 minute to evenly distribute the colorant in the mass\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 6: color test\u003c\/strong\u003e - check opacity by spreading a thin layer on parchment paper. Adjust dosage if necessary (max 10 g\/kg regulatory)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStep 7: use\u003c\/strong\u003e - use the colored preparation immediately. If storing: reseal tightly and keep under usual fat storage conditions\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eMain professional applications\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eThe liposoluble white colorant E170 1 kg is sized for intensive professional use:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eArtisanal chocolate making\u003c\/strong\u003e: coloring cocoa butter for pure white molded candies (white chocolate pearls, chocolate dragees, molded decorations)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhite chocolate bars\u003c\/strong\u003e: opacification to achieve a purer white than natural white chocolate (slightly creamy base)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePolycarbonate molded candies\u003c\/strong\u003e: coloring of white bases for graphic effects with color marbling\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhite ganaches\u003c\/strong\u003e: white ganaches for entremets, filled macarons, filled candy fillings\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpreads\u003c\/strong\u003e: shade adjustment for artisanal spreads (alternative to powdered milk)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhite chocolate coatings\u003c\/strong\u003e: opacification of white mirror glazes on entremets and bavarois\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eButtercreams\u003c\/strong\u003e: to whiten slightly yellow buttercreams (from golden yellow butters)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProfessional cake design\u003c\/strong\u003e: opaque white finishes on chocolate coatings and glazes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMacarons\u003c\/strong\u003e: pure white macaron shells (in addition to natural pigments)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIndustrial production\u003c\/strong\u003e: laboratories and mass production workshops requiring absolute quality consistency\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003ePro tips for flawless pure white\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eThe 7 signature tips of professional chocolatiers:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSystematic pre-mixing\u003c\/strong\u003e: never add the powder directly into the full mass. Always pre-disperse in a fraction (10%) before final incorporation\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMandatory immersion blender\u003c\/strong\u003e: a manual whisk is not enough to disperse calcium carbonate. The blender ensures no invisible clumps remain\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaintained tempering\u003c\/strong\u003e: for chocolate, add the colorant during the tempering phase at the exact protocol temperature (never cold to avoid immediate crystallization)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePaper test\u003c\/strong\u003e: always spread a 2 mm test layer on white parchment paper before confirming the dosage. Opacity perception changes depending on the surface\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGradual dosing\u003c\/strong\u003e: start at 5 g\/kg, adjust in 1 g\/kg increments until the desired shade is reached. Never exceed the regulatory 10 g\/kg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage after opening\u003c\/strong\u003e: keep the 1 kg jar open away from absolute humidity. The powder is very hygroscopic and forms hard clumps in humid environments\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrecise weighing\u003c\/strong\u003e: use a precision scale accurate to the gram. At these low dosages (5-10 g\/kg), visual approximation causes shade variations between batches\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003ePatissland equipment and accessory compatibility\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003eTo fully utilize the fat-soluble white colorant E170, here are the complementary Patissland accessories:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"\/en\/collections\/colorants\" class=\"pl-link\"\u003eComplete colorant collection\u003c\/a\u003e: to complete your palette with other fat-soluble or water-soluble shades\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/en\/collections\/colorants-en-gel-1\" class=\"pl-link\"\u003eWater-soluble gel colorants\u003c\/a\u003e: for water-based preparations (buttercreams, royal icings)\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/en\/products\/progel-noir\" class=\"pl-link\"\u003eProgel colorant\u003c\/a\u003e: for fat-based preparations in professional gel form\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/en\/collections\/colour-mill\" class=\"pl-link\"\u003eColour Mill\u003c\/a\u003e: leading brand of concentrated fat-soluble colorants in small format\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/en\/pages\/guide-complet-des-melanges-de-couleurs-pour-la-patisserie\" class=\"pl-link\"\u003eComplete guide to color mixing\u003c\/a\u003e: to master blends and achieve all intermediate shades\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProfessional immersion blender\u003c\/strong\u003e: essential for the even dispersion of calcium carbonate\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrecision Scale\u003c\/strong\u003e: minimum gram precision for dosages of 5-10 g\/kg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePolycarbonate Chocolate Molds\u003c\/strong\u003e: for molded white opaque chocolate candies\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eStorage and Safety of Use\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBefore Opening\u003c\/strong\u003e: store at room temperature (15-25°C), away from direct light and humidity. Can be stored for several years in sealed packaging\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAfter Opening\u003c\/strong\u003e: reseal tightly after each use. The powder is hygroscopic (absorbs ambient moisture) and forms hard clumps if the packaging remains open\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWorkshop Storage\u003c\/strong\u003e: provide a dedicated spot in your dry ingredients cupboard, away from moisture sources (cooking steam, dishwasher, sink)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRepackaging for Use\u003c\/strong\u003e: to facilitate daily use, transfer 100-200 g into a smaller airtight jar for regular production. Keep the main 1 kg jar sealed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaximum Regulatory Dosage\u003c\/strong\u003e: never exceed 10 g\/kg of the final preparation. This limit ensures EU regulatory compliance and the safety of the finished product\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUser Safety\u003c\/strong\u003e: fine powder, avoid inhalation during large quantity handling. Work in a ventilated area for significant transfers\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHACCP Compliance\u003c\/strong\u003e: the E170 colorant complies with EU food standards. Traceability documentation available on request for professional workshops\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails class=\"patissland-accordion\"\u003e\n\u003csummary\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cdiv class=\"pl-acc-body\"\u003e\n\u003cp\u003e\u003cstrong\u003eWhat dosage should be used to whiten 1 kg of white chocolate?\u003c\/strong\u003e\u003cbr\u003eFor a pure opaque white on 1 kg of white chocolate, count 5 to 8 g of E170 colorant depending on the desired intensity. The regulatory maximum is 10 g\/kg. Start low (5 g) and adjust gradually.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the E170 colorant safe for health?\u003c\/strong\u003e\u003cbr\u003eYes, calcium carbonate E170 is a food additive authorized in the European Union without specific quantitative restrictions. It is also naturally present in many foods (limestone, edible shells).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan it be used to color buttercream?\u003c\/strong\u003e\u003cbr\u003eYes, but only if the buttercream is very rich in fat (Italian or French buttercream). For more watery creams (Swiss meringue buttercream), prefer a \u003ca href=\"\/en\/collections\/colorants-en-gel-1\" class=\"pl-link\"\u003ewater-soluble gel colorant\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference with the Pavoni Chocolart White 40g colorant?\u003c\/strong\u003e\u003cbr\u003eThe colorant \u003ca href=\"\/en\/products\/colorant-liposoluble-chocolart-blanc-40g-pavoni\" class=\"pl-link\"\u003ePavoni Chocolart 40g\u003c\/a\u003e is an individual size for occasional use. The E170 colorant 1 kg is a professional large volume size for regular production workshops. For the same volume, the 1 kg is significantly cheaper.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy calcium carbonate and not titanium dioxide?\u003c\/strong\u003e\u003cbr\u003eTitanium dioxide (E171) was banned in food products in the European Union in 2022 following EFSA conclusions. Calcium carbonate (E170) is the authorized regulatory alternative for white food dyes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan the dye be used in an aqueous preparation?\u003c\/strong\u003e\u003cbr\u003eNo, this dye is strictly fat-soluble. In an aqueous preparation (syrup, royal icing, fondant), it will not dissolve and will form unsightly white clumps. For these uses, choose \u003ca href=\"\/en\/collections\/colorants-en-gel-1\" class=\"pl-link\"\u003egel dyes\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does the 1 kg jar last in workshop use?\u003c\/strong\u003e\u003cbr\u003eFor a workshop producing 5-10 kg of colored chocolate per week, the 1 kg jar lasts about 4 to 6 months. For an industrial laboratory with intensive production, expect 4 to 8 weeks depending on volumes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes the dye affect the taste of the preparation?\u003c\/strong\u003e\u003cbr\u003eNo, calcium carbonate is neutral in taste at the dosages used (5-10 g\/kg). It adds no flavor notes to your preparation. This is a major advantage over starch-based dyes, which can slightly alter texture and taste.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdiv class=\"pl-tip\"\u003e\n\u003cp\u003e\u003cstrong\u003ePatissland Tip:\u003c\/strong\u003e For \u003cstrong\u003echocolatiers in intensive production\u003c\/strong\u003e, create a \u003cstrong\u003econcentrated master premix\u003c\/strong\u003e by dispersing 50 g of E170 dye in 500 g of tempered cocoa butter, then store as a frozen block. When producing regularly, remelt the required amount (1-2% of the master for 1 kg of white chocolate) and incorporate. This technique ensures perfect dispersion every time without handling powder, ideal for industrial consistency.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cul data-end=\"1706\" data-start=\"1437\"\u003e\n\u003cli data-end=\"1489\" data-start=\"1437\"\u003e\n\u003cp data-end=\"1489\" data-start=\"1439\"\u003e\u003cstrong data-end=\"1461\" data-start=\"1439\"\u003eActive ingredient:\u003c\/strong\u003e Calcium carbonate – E170\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1512\" data-start=\"1490\"\u003e\n\u003cp data-end=\"1512\" data-start=\"1492\"\u003e\u003cstrong data-end=\"1507\" data-start=\"1492\"\u003eNet weight:\u003c\/strong\u003e 1 kg\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1568\" data-start=\"1513\"\u003e\n\u003cp data-end=\"1568\" data-start=\"1515\"\u003e\u003cstrong data-end=\"1537\" data-start=\"1515\"\u003eType of dye:\u003c\/strong\u003e Fat-soluble (not water-soluble)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1590\" data-start=\"1569\"\u003e\n\u003cp data-end=\"1590\" data-start=\"1571\"\u003e\u003cstrong data-end=\"1584\" data-start=\"1571\"\u003eColor:\u003c\/strong\u003e White\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1621\" data-start=\"1591\"\u003e\n\u003cp data-end=\"1621\" data-start=\"1593\"\u003e\u003cstrong data-end=\"1613\" data-start=\"1593\"\u003eMaximum dosage:\u003c\/strong\u003e 10 g\/kg\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1706\" data-start=\"1622\"\u003e\n\u003cp data-end=\"1706\" data-start=\"1624\"\u003e\u003cstrong data-end=\"1642\" data-start=\"1624\"\u003eStorage:\u003c\/strong\u003e At room temperature, protected from humidity and light\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-end=\"1711\" data-start=\"1708\"\u003e\n\u003ch3 data-end=\"1735\" data-start=\"1713\"\u003eIdeal for:\u003c\/h3\u003e\n\u003cul data-end=\"2058\" data-start=\"1736\"\u003e\n\u003cli data-end=\"1824\" data-start=\"1736\"\u003e\n\u003cp data-end=\"1824\" data-start=\"1738\"\u003eChocolatiers seeking a pure white dye for cocoa butters and molded candies\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1902\" data-start=\"1825\"\u003e\n\u003cp data-end=\"1902\" data-start=\"1827\"\u003ePastry chefs looking to even out the color of buttercreams or ganaches\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1969\" data-start=\"1903\"\u003e\n\u003cp data-end=\"1969\" data-start=\"1905\"\u003eCake design artisans for clean and opaque finishes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2058\" data-start=\"1970\"\u003e\n\u003cp data-end=\"2058\" data-start=\"1972\"\u003eFood laboratories and production workshops requiring consistent quality\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-end=\"2063\" data-start=\"2060\"\u003e\n\u003cp data-end=\"2220\" data-start=\"2065\"\u003e\u003cstrong data-end=\"2220\" data-start=\"2065\"\u003eOrder this 1 kg white fat-soluble dye now and give your creations a flawless finish, meeting the standards of high-end pastry.\u003c\/strong\u003e\u003c\/p\u003e","brand":"SILIKOMART","offers":[{"title":"Default Title","offer_id":51195168358739,"sku":"99.510.09.0000","price":119.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/colorant-en-poudre-liposoluble-blanc-1-kilo-silikomart-1.jpg?v=1772157767","url":"https:\/\/patistopsland.com\/en\/products\/colorant-en-poudre-liposoluble-blanc-1-kilo","provider":"Patissland","version":"1.0","type":"link"}