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Sarah's Discussions

Food safe practices when airbrushing.

Started this discussion. Last reply by Laura Marion Apr 25, 2011. 3 Replies

  I'm inspired to have an airbrush in my chocolate design tool kit. My concern is oil or moisture, from the compressor, will compromise food safety. High quality traps will remove the majority…Continue

 

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Laura Marion replied to Sarah's discussion Food safe practices when airbrushing.
"yes i am with kerry on this one i work with an airbrush 2-3 days a week when working with it i am in a spray both with a extraction fan & i  wear a face mask.  i have a very big compressor  and i do release the moisture that come…"
Apr 25, 2011
Kerry replied to Sarah's discussion Food safe practices when airbrushing.
"I'd say the health risks are more significant to the person airbrushing - coloured fat aerosolized and being inhaled is likely not safe.  I wear a mask appropriate for those particles when airbrushing."
Apr 2, 2011
Lana replied to Sarah's discussion Food safe practices when airbrushing.
"I did quite a bit of research on this topic before I purchased a compressor.  It is my understanding that the moisture doesn't pose a health threat - rather the introduction of moisture into the chocolate causes issues of thickening. …"
Apr 1, 2011
Sarah posted a discussion

Food safe practices when airbrushing.

  I'm inspired to have an airbrush in my chocolate design tool kit. My concern is oil or moisture, from the compressor, will compromise food safety. High quality traps will remove the majority of bacteria breeding environments but a system that generates 'pure air' pushes way past my budget.  Does anyone have more information on the standard systems used for airbrushing chocolates or the health risks involved in using compressors? See More
Apr 1, 2011
Sarah is now a member of The Chocolate Life
Mar 31, 2011

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Dark
Most memorable chocolate experience:
The last one I ate.
My favorite chocolate is:
Barry Callebaut

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