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 ofbacteria 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?
updated by @sarah4: 04/16/15 05:51:25PM