Food colorings for baking
Gel, powder, liquid and oil-soluble food colorings for coloring 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 when diluted. Liquid is suitable for large quantities and airbrushing. Rule of thumb: fat-based (chocolate) = oil-soluble; water-based = water-soluble.
Color without compromising the texture
For vibrant colors, start with a light base and choose concentrated gels or powders that don't add water. Add a little at a time, mixing well, and wear gloves when coloring sugar paste.
Frequently asked questions
What coloring should I use for chocolate?
Only use oil-soluble coloring; otherwise the chocolate will seize.
For sugar paste?
Gel: concentrated, it adds color without thinning.
Very vibrant colors?
White base + concentrated gel/powder; let the color stabilize.
Are there natural food colorings?
Yes, softer shades that may change during baking.
