Silikomart Velvet Effect Spray Colouriser i78 250 ml Cocoa Butter
Velvet Effect Spray Dye Silikomart i78 – 250 ml Cocoa Butter Base
The velvet effect spray dye from the Silikomart i78 line transforms entremets, mousse, semifreddo and gelato with an elegant and uniform finish. Cocoa butter-based, it creates a textured coating of great visual impact, ideal for patisseries and gelaterias seeking impeccable presentations.
Key features
- Made with cocoa butter, it creates a textured coating with striking visual impact
- The velvet finish enhances the aesthetics without altering the flavour
- Ideal for entremets, mousses, semifreddi, ice creams and all frozen or blast-chilled products
- The formula preserves the structure of the cake without altering its flavour
Technical Features
| Format | Aerosol spray can 250 ml |
| Base | Cocoa butter |
| Colourings | E170 and E110 |
| Propellant gases | Butane (E943a), propane (E944), isobutane (E943b) |
| Formulation | GMO Free, Azo Free |
| Maximum dosage | 3 g/kg of finished product |
| Available colours | Orange, Yellow, Brown, Red, Green, Cherry Red |
Perfect Application: Professional Instructions
Spraying technique is fundamental to achieve the characteristic velvet effect. Bring the aerosol to room temperature between 25°C and 35°C: the cocoa butter must liquefy completely to ensure uniform coverage. Shake vigorously before and during use.
Spray onto the frozen product, maintaining a distance of 50 cm from the surface. Apply with brief bursts to obtain a thin, even layer, keeping the aerosol as vertical as possible during dispensing. Allow to dry; if needed, repeat application to intensify the effect. Wait at least one hour before consuming the treated product. Always check that the nozzle is clean before use.
Ingredients and Allergens
The formulation contains cocoa butter, colourings E170 and E110, and propellant gases (butane, propane, isobutane). May contain traces of milk and soy.
Ideal for Which Applications?
Perfect for decorating frozen and chilled creations, this spray is essential in modern patisserie. Stuffed entremets, frozen mousse, semifreddo and artisanal gelato gain professional presentation with the velvety texture that distinguishes excellence pastry shops. The formula guarantees preservation of the dessert's structure without altering flavour.
Storage and Warnings
Store at room temperature in a cool, dry place, away from heat sources. Aerosol can under pressure: use following the instructions carefully as indicated on the label.
Choose from six available colours to coordinate every creation. The Silikomart i78 line also offers complementary products, such as Lemon and Lime silicone moulds 120 ml and the Cocoa Mould 120 ml, to complete your patisserie equipment.