Go from some basic educational information to the sky-is-falling "guessĮasier to mocking well-intentioned, factual information than it is to absorb the information and use it. Learning, and practicing, what is actually correct. They deride it and exaggerate what was said. With so many people who would rather refute, or ignore, proper advice, I prefer not to have those risks because I don't think that they're worth it, but hey, whatever floats your boat, right? Anyone can choose to ignore those standards at their own risks-risks of money, business, legal issues, etc. Put simply, so much comes into the country that they have no way of catching everything.īut, in reality, that doesn't change the fact that there are standards in place for US food producers. In some cases, products are not imported via channels where they would be easily flagged. That policy doesn't extend to products made in the US. Times institutes a "wait & see" policy with regards to such The FDA does make decisions about priorities, and at
Regulated at the point of origin by Swiss food & beverage safety Looks like you and I are going to die :o((( I really think I prefer to drink my Goldschlager, though. Quote by on 2 hours it sure looks impressive. There are crystal colors here in the states you can mix with gum arabic and water if it will mix with water and maybe get something but they are not as vivid because vivid means metal and we should simply not ingest that. It's best to be safe - i appreciate everyone's point of view and maybenot is correct on this one - i understand the technique fondantslinger kindly shares to make it easier for you - i honestly doubt anything that is that metallic could be food safe. I've tried the "health food" type food color but it's too pricey to be practical and basically i'm glad i'm not doing cakes anymore. I used disco once when i worked for someone else and i hate myself for that - and i used gold on my kid's wedding cake and i've forgiven myself for that but more and more i try to err on the side of safety. If you find some cheaper and you can find it cheaper - it's NOT gold and is potentially more harmful than the gold would be although all of it of course is highly suspect and not approved. Magazines, editors, and even bakers cannot make that claim. I'VE WORKED DIRECTLY WITH THE FDA ON THIS VERY ISSUE-most Question, do I think incorrect/bad advice can come from a magazine? Youīet I do. When corrected, they rarely retract,Īnd if they did, who would actually see it?
Gold flake cake professional#
Professional & others with artistic abilities in edible art" whereĭisco dust is described as edible, where inedible highlighter dust is
ThereĪre many instances in "respected & published magazine in the Many others just publish popular lore and never look any farther. Magazine as infallible, good luck with that. Them or to try using any other, readily available FDA approved edible The US, but even so, someone could choose to go to the trouble/$ to get Magic Colours aren't readily available in The open question on gold leaf posed by the OP. Take some of your own advice and chill and redirect when you seem toįind an argument when no one has addressed you directly? I addressed I made no reference to your "tip" in my reply. Sorry but You really must chill or redirect your issues. The tip was in one of the most respected & published magazine in the world for cake decorators, professional & others with artistic abilities in edible art.ĭo you seriously think if harmful & not using good judgement in the use of any ingredient it would be forwarded to many for use? You & I went on this round once before with your tangent on the FDA.
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