Mastering the types of Food Colouring and How to Use Them
Food colouring and food dye help add a pop of colour to baking projects! These products unleash a rainbow of colourful opportunities for bakers of any and every skill level. Here are some differences between Oil-Based, Gel and Powdered-Based colouring.
Types of Food Colouring
1. Powder Food Colouring:
- Ground-up pigments with starch or flour binder.
- Cost-effective with a longer shelf life.
- Challenges in even mixing and potential graininess.
- Prone to fading over time.
- Popular for intense colour saturation.
- Versatile and easy to use.
- Wide range of colours available.
- Suitable for wet and dry applications.
3. Oil-Based Food Colouring:
- Dissolved in vegetable oil or alcohol.
- Provides brighter and more intense hues.
- Longer-lasting and smoother texture.
- More expensive but offers vibrant colours.
Explore the Correct Usage of Various Food Colouring Types in Your Recipes!
1. Powder Food Colouring:
- Dissolve in water to form paste.
- Add slowly while mixing continuously.
- Be cautious to avoid muddy outcomes.
2. Gel Food Colouring:
- Mix directly while stirring.
- Colours intensify over time.
- Use sparingly for future batches.
3. Oil-Based Food Colouring:
- Mix directly; suitable for oily batters.
- Avoid in water-based recipes and meringues.
- Remember, oil and water don't mix well.
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