Provides a beautiful pearl luster finish Dry brush or use with water, consumable alcohol or lemon extract Totally Edible coloring Nut Free, Lactose free, Gluten free, Vegan Mix with sugar water for Airbrush use This water-soluble powder gives a luster finish on your creations, and it is 100-percent edible; color is achieved by adding a thin layer of food color to mica particles; this allows for exceptional brilliance that outshines all other such products on the market; Hybrid Luster Dust can be used dry or with water, alcohol or lemon extract; advantages: luster finish, water soluble, edible, lactose free, nut free, gluten free, vegan, vegetarian
Meets Health Canada food safety standards, complies with the European commission food safety standards; uses for Hybrid Sparkle Dust: for dry application on chocolate or sugar work, brushed onto cakes using water or alcohol for a quick dry, mixed with sugar water for airbrushing or incorporated into oil-based products, mixed with decorating food gel to make it shiny or added to your sugar-work mixes
Roxy & Rich ambassadors include cake artist Kay Gajra, who gives classes on cake sculpting and coloring; Ben the cake man, Senior Judge at Cake international; Bryson Perkins, who represented the USA in 2015 in the first-ever Cake Designers World Championship in Milan, Italy; Gilles Leblanc, who participates in the cause for underprivileged children through his cakes; and Karen Keaney, who teaches live classes at sugarcraft schools all over the world, along with running her own online school
Roxy & Rich was founded in 2011 by Roxane & Richard under the name Chocolats Roxy & Rich; R & R shared a passion for chocolate, delicious, bite-size pleasures, according to Roxane; the first year was devoted to research and development for creating colored chocolate. For financial support, Roxane & Richard decided to market the cocoa butter used in their work; in 2012 they launched their colored cocoa butter; by 2016, focused solely on food colors, the company changed its name to Roxy & Rich
Meets Health Canada food safety standards, complies with the European commission food safety standards; uses for Hybrid Sparkle Dust: for dry application on chocolate or sugar work, brushed onto cakes using water or alcohol for a quick dry, mixed with sugar water for airbrushing or incorporated into oil-based products, mixed with decorating food gel to make it shiny or added to your sugar-work mixes
Roxy & Rich ambassadors include cake artist Kay Gajra, who gives classes on cake sculpting and coloring; Ben the cake man, Senior Judge at Cake international; Bryson Perkins, who represented the USA in 2015 in the first-ever Cake Designers World Championship in Milan, Italy; Gilles Leblanc, who participates in the cause for underprivileged children through his cakes; and Karen Keaney, who teaches live classes at sugarcraft schools all over the world, along with running her own online school
Roxy & Rich was founded in 2011 by Roxane & Richard under the name Chocolats Roxy & Rich; R & R shared a passion for chocolate, delicious, bite-size pleasures, according to Roxane; the first year was devoted to research and development for creating colored chocolate. For financial support, Roxane & Richard decided to market the cocoa butter used in their work; in 2012 they launched their colored cocoa butter; by 2016, focused solely on food colors, the company changed its name to Roxy & Rich