Secrets To Printing Chocolate

Secrets To Printing Chocolate

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Secrets To Printing Chocolate

Printing chocolate can be very demanding.

The problem is a rich, appealing image of chocolate contains all four process colors and depending what profile is used, or converted to, there is a greater chance of not getting the results you’re looking for.

GCR Neutral Density Curves 320 TAC

Neutral Density Curves of GRACoL color profile. Notice when the image gets darker, the more Black ink is used. The gray gradient line from left is neutral gray from white to black.

An ICC color profile with a high percentage of GCR (gray component replacement) will produce the best results. Using GCR will lower the contaminate color (in the case of chocolate – cyan) and replace with a percentage of black ink.

For instance, using Photoshop’s default North American General Purpose settings, a nice brown/chocolate color will produce CMYK values of 40 cyan, 75 magenta, 100 yellow and 40 black. uses an enhanced CMYK gamut and that same color would separate/convert as 15 cyan, 65 magenta, 95 yellow and 60 black.

By just using the correct profile, a more controllable/predictable color would be obtained on press. Also, overall ink consumption would be reduced by nearly 10%. This is a result of adding the four process color percentages (255 versus 235), also know as Total Area Coverage (TAC).

RGB-CMYK Values for Chocolate Brown:

sRGB: 101, 61, 51

Adobe RGB: 92, 63, 54

GRACoL CMYK: 53, 77, 80, 36

SWOP CMYK: 43, 70, 71, 44

These values are for a midtone ¬†chocolate brown. You can use these ratios for highlight and shadow values accordingly…

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