Food coloring for baking
Gel, powder, liquid, and oil-soluble food colors for tinting doughs, creams, icings, macarons, and chocolate.
Gel, powder, liquid, or oil-soluble
Concentrated gel is the most versatile (sugar paste, cream, icing). Powder colors dry or diluted. Liquid is suitable for large quantities and airbrushing. Rule: fat-based medium (chocolate) = oil-soluble; water-based medium = water-soluble.
Coloring without altering the texture
For bright colors, start with a light base and favor concentrated gels or powders that do not add water. Add them little by little, mixing well, and wear gloves when working with sugar paste.
Frequently asked questions
Which food color should I use for chocolate?
Use only an oil-based color; otherwise, the chocolate will seize.
For sugar paste?
Gel: concentrated, it colors without adding excess moisture.
Very bright colors?
White base + concentrated gel/powder, let the color stabilize.
Are there natural food colors?
Yes, softer shades that may change during baking.
