Every food color is a pigment carried in something. In oil based color, that carrier is oil rather than water or glycerine, which means it mixes into fats — chocolate, buttercream, ganache — instead of fighting them. It is the difference between color that blends in and color that makes your chocolate seize.

Far less than you are used to. Colour Mill is highly concentrated, so start with a few drops and build up. Color also keeps developing for two to four hours as the pigment fully disperses — mix slightly lighter than your target and let it rest. For deep shades like red, black and navy, mix the day before.

Buttercream and Swiss meringue, chocolate and compound coating, ganache, macaron batter, cake batter, fondant, cookie dough, drips and royal icing.

Yes. Yeast Bakers is an Authorized Dealer for Colour Mill, so everything we sell is genuine stock with the manufacturer ingredient statement intact — not repackaged or grey market product.

Free on all orders over $25. Orders under $25 ship at a flat rate calculated at checkout. Everything ships from Tampa, FL.