Food sprays: velvet, shine, greasing
Velvet, shine, food coloring, and greasing sprays, made with cocoa butter or oil, for finishing and unmolding.
Types of sprays
Velvet spray (cocoa butter) creates a flocked finish on frozen entremets; shine / sparkle spray adds shine and sparkle; food coloring in a can quickly covers a large surface; greasing spray makes unmolding from molds easier. Each use has its own spray.
How to spray properly
Shake the can and spray from 20–30 cm away in overlapping layers, in a protected area (cardboard box, shipping box). Velvet spray requires the item to be thoroughly frozen; shine spray should be applied to a dry surface; greasing spray should be used just before pouring in the mixture.
Frequently asked questions
What can velvet spray be applied to?
On a thoroughly frozen item (entremets, yule log, trompe-l'œil).
What is shine spray used for?
To add shine and sparkle to a dry surface.
Greasing spray?
For easily unmolding cakes and rings.
How should they be stored?
At room temperature, protected from heat, with the can closed, away from flames.
