Shopping Cart


Your shopping bag is empty

Go to the shop
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.
2. Gel Food Colouring:
  • 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.

Oil-Based Colouring

Gel Based Colouring

Powder Based Colouring

Congratulations on reaching this point! You've become a food colouring expert, empowered to select the perfect one for your baking ventures.


Tags :

Related post