Dry water -soluble “caramel” for desserts, 5 g.

Composition: Dyes (E102, E122, E110, E133).

Shelf life: 12 months

Net mass: 5 g.

Method of application For staining eggs: for one color, pour 1-1.5 tbsp into a glass. a spoonful of vinegar 9% and 1 tbsp. spoonful of water. Add the dye to this mixture, move thoroughly. Pour 100 ml of water (half a glass) into the resulting solution, mix (use hot water and/or eggs to obtain a more saturated color). Lower the egg on a spoon into a coloring solution for 4-6 minutes. Control the staining process, periodically taking out the egg from the solution. Dry the egg on a napkin.