Where does a natural dye and a synthetic dye come from?
A natural dye is derived from vegetables, invertebrate animals or certain minerals, some of the most used natural dyes in the textile industry are cellulose fibers and protein fibers.
What are synthetic dyes?
Synthetic dyes. Synthetic dyes are manufactured by a chemical reaction. Synthetic colorants can be divided according to their chemical composition into two main groups: inorganic products and organic products, and these in turn are divided into soluble colorants and insoluble pigments.
When was dye invented?
The first synthetic dye was developed in 1856 in England by WH Perkin. He discovered it by chance at the age of 18. His mentor, the chemist Augusto W.
What was the most important dye in ancient times?
While still a teenage student, William Henry Perkin accidentally discovered the first synthetic dye in history, mauve. A profitable mistake that demonstrated the enormous possibilities of chemistry, a science that had just been born in the mid-nineteenth century and had hardly any applications.
What kind of food coloring is used for chocolate?
Gel dyes They have a gelatinous consistency and we can use them in practically all our preparations. The best known are those of the Wilton brand, but today there are many brands that offer them, for me the ones that leave the best color of this type of colorants are those of the Americolor brand.
What type of food coloring is used for the icing?
Gel dyes. With these dyes we can dye creams such as cream, buttercream… and fondant. It is very easy to apply, with a toothpick we dip the tip in the dye and apply it on what we want to dye.
How is white chocolate recovered?
To do it in a bain-marie, it is best to put the container in the water and when it is hot take it out and then put the chocolate in it and stir until it melts, if it is not enough to put the container back in the hot water for a few seconds, take it out and finish melting the chocolate.
How do you work white chocolate?
To melt white chocolate, we have to be especially careful, because its melting point is lower. From my experience, I recommend that you put the saucepan to heat, and when it is hot to the touch (but we do not burn ourselves when we touch it), we remove it from the heat and add the white chocolate.
Why doesn’t white chocolate melt?
White chocolate is a bit more difficult to melt than milk chocolate or dark chocolate, because it has a lower boiling point. As a result, it overheats quickly, and overheated white chocolate can be difficult, if not impossible, to salvage.
What happens when a chocolate melts?
The chocolate is heated and cooled at very specific temperatures to ensure that the cocoa butter it contains acquires a stable structure capable of withstanding handling, and this is only done by achieving good crystallization with this tempering process.
How to make the chocolate not melt with the heat?
If you are more of a mountain person and you want to go on an excursion with your chocolate, wrap your bar in aluminum foil and take it next to the cold water to prevent it from melting. An ounce of Nestlé Extra Fine chocolate will give you loads of energy to reach the top!
How to keep chocotejas in good condition?
The advisable thing for their conservation is to have them stored in airtight containers, if the weather is hot they should be refrigerated, but without wrapping, placed on grease or grease paper, that is, put a bed of chocotejas and paper on top, then chocotejas and repeat. Not too many so they don’t mistreat each other.