Though adjectives like beautiful and delicious rule the confectionary business, health has taken center stage in recent times. When it comes to edible image printing, you need to be very particular about its uses and implementations. So, how to win the trust of foodies and win the game of confectionary?
Find your answers today.
1. Getting the Right Printer and Ink
General usage home or office printers are not suitable to print edible sheets. The header of these printers does not diffuse the edible inks appropriately on the edible sheets like chocolate transfer sheets, frosting sheets, icing sheets, wafer paper, rice paper, fondant paper, or sugar sheets. The incomplete printing not just results in faded print-image, but it also denatures the ingredients of the ink. Always use an edible ink printer from an authorized retailer. Check the nutritional information of the edible ink you buy.
2. Getting the Right Edible Sheets
Make use of edible sheets approved by food and drug regulators like FDA. Certified edible sheets are produced from high-quality edible food materials, which are easy to digest. Their formulations and ingredients are made to pass through a series of tests to ensure their suitability for human beings. They don’t have any implications on health.
3. Cleaning the Printhead of your Printer Regularly
If you are in the baking or cake decorating business, you should follow the instructions of the printer manufacturer to keep the printer running smooth. Printheads may clog due to non-use of a printer - leaving a printer idle, especially when you have edible cartridges installed. It results in dull printing or a print with lines or missing colors. You may smartly avoid the problem as follows: print at least 1-2 pages with your printer per week. If you are going to leave the printer out of use for a while, power cycle it every other day (turning it off and then on gets the ink flowing).
4. Keeping Image and Frosting Moistened
Mild moisture between the edible image and frosting surfaces is a must for the ink to work. If the edible image has become dry and brittle, place a damp (not dripping) paper towel folded into a square in the bag (against back side of the PLASTIC BACKING SHEET - not on imaged side) and let it sit for an hour. This will make the sheet moist. Before placing the edible image on your cake, allow sheet to air dry for about 20 minutes. If your frosting has become dry, spray a fine mist spray (no puddles) of water on your frosting before applying the edible image.
5. Ignoring the Edible Food Colors
Aesthetics is an essential element of the baking industry, but it should not come at the cost of health. Artificial colorings are often made out of highly active molecules that interact with body tissues, cells, and DNA. Make sure your edible printing sheets have colors sourced from natural sources – flowers or foods.
6. Using Wrong Edible Sheets
Selection of edible sheets plays a pivotal role in ascertaining the quality of the edibles. Chocolate transfer sheet, frosting sheet, icing sheet, wafer paper, rice paper, fondant paper, or sugar sheet – every sheet has different ingredients, density, and porosity. Using the wrong edible sheet adversely affects the tastes of your product.
7. Touching the Edible Image
Once the edible image has been on the cake for about 5 minutes, it starts blending with the frosting. Do not touch the image; it will leave a visible fingerprint just like frosting does when touched. If the edible image creases or rips while placing, gently rub the area back together.
8. Storing the edible sheets
In order to ensure that the edible sheets are in perfect condition when you use them, it is crucial to store them properly. Always store your edible papers in a cool and dry place. Never freeze them as it can dry them out and make them brittle.