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