Applications

Mix into the liquid phase of any preparation. It is advisable to find the desired dosage and weigh it with a precision scale to standardize the results.

Integrate with strong mechanical action if possible, to dilute immediately and obtain the final result instantly. It can be mixed with other dry elements to obtain a base, which when hydrated with liquids, it will colour the elaboration. (snacks, cookie mixes, extruded foods,…).

Suitable for all types of recipes with the presence of water: macarons, whipped doughs, ice creams, creams, gelled, glazed,…

Curiosities

Synthetic dyes have a relatively close origin (19th century), when the color mauve was discovered by accident. However, humanity discovered the first pigments around 2600 bC.

Although they were not applied on a large scale to cooking until the beginning of the 20th century with the expansion of the food industry, it is considered that color has been important in food since the beginning of humanity.

In fact, almost all gastronomic cultures have their ancestral use of coloring ingredients (such as saffron or turmeric).

Dosage

3 gr / Kg