You may not get as “bright” Colors when baking with natural colors as you get with “synthetic petroleum” food dyes, but I would guess that is a personal decision, as long as you are not feeding it to kids or those who may be susceptible and cannot make their own decisions and food choices, it may be that important! That ominous comment said, you can get bright colors baking with “some” natural colors and we have found that the extracts work the best in dough or batter. We suggest that you use the TruColor in the ounce (or more) stand up pouch sizes, a better value for baking as you will generally use more color when baking!
Natural Colors have many variables especially when adding “into” a medium like icing cake batter or dough as opposed to painting a natural color on the surface. You have to take into account what is “in” what you are trying to color or how all of your individual ingredients may affect natural color. Some natural colors bake well, other do not. Some natural colors change and react to pH or if the icing or dough medium is “basic” or “acidic”. If there is an acid like lemon Juice or Cream of Tartar (Tartaric Acid), some but not all natural colors will actually change color (hue) with every increment change in pH. And some natural colors are enhanced with an acid others are completely changed! Keep in mind that TruColor is your natural color partner and we want you to have success with natural color and we are here to help you learn the basics.
Every TruColor is different based on the plant source it was derived from, for example the regular blue is made from an anthocyanin or the name for the color from certain fruits (Berries, straw berries, blue berries, raspberries etc. and some vegetables (Red Cabbage, Purple Carrot) Colors derived from Anthocyanins will usually brown with heat, but may work depending on how high the heat is and how long the color is exposed to excessive temperatures. I have seen the anthocyanin purple sweet potato extract make the most amazing “blue” blueberry pancakes, so have fun and experiment with all the colors to find what works best in your individual application!
A good rule as with most things is to always try a little natural color in what you are trying to color before committing to a large batch and add your dough or icing into the hydrated color a little at a time (Not Color to dough) that way you can control the color better to the shade you desire, remember these are not highly processed petroleum based food colors but are “TruColor” made from Fruits, Vegetables, Roots, Seed and Minerals!
For blue in baking again you can try the Purple Sweet Potato Extract depending on the heat used Spirulina Extract or “Sky Blue” food paint or “Royal Blue” food paint are fairly heat stable. You can use either the gel paste powders or the regular airbrush powders to color dough and batter.
Colors that are known to bake well included Red Annatto, You can also make red by using our new “Baking Red” a combination of Beet and Turmeric. Orange and Bright Orange also made from Annatto. TruColor Pink derived from Beets, Sky Blue (Spirulina) (Spirulina Extract if possible), Royal Blue and TruColor Yellow from Turmeric (the new liquid yellow is the strongest) Leaf Green, Spring Green, Fuchsia, Regal Purple and all should bake fairly well!
Often with natural colors you often have to simply try the colors in a small amount with your individual application to find what works best! Another tip is to think “out of the box” when it comes to natural colors, try painting with an airbrush gun or a paint brush on the ‘dry” food surface after you bake, using this technique you avoid using large amounts of color inside the dough by simply coating the surface with brilliant hues and shades. When applying natural color on the “dry” surface you rarely have to concern yourself about pH and heat stability of natural colors! You can use the regular TruColor natural airbrush colors when adding color into dough but do not use the TruColor “Shine” line of food color paints, these metallic hues have to be on the “surface” of most dry food products to reflect the light. With the Shine and the Regular Paint and Airbrush lines you can paint the surface of most dry food products with amazing results and not have to worry about heat or what is “in” your dough or batter or how all the ingredients may change the natural colors.
Hope this information helps, often with natural colors you often have to simply try the colors in a small amount with your individual application to find what works best!
Happy baking 😉 send us pictures and let us know how things turn out!
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