Components
Enhance the vibrancy of your baked goods: Coloring batters, doughs, sprinkles, frostings, fillings, and compound coatings
Using natural colors in cake dough
High strength colors produce more intense colors and do not affect the texture
Some colors (e.g. anthocyanins) with a high acidity may affect the functionality of leavening agents
Use water soluble color formulations for easier and more efficient use of color
Liquids colors are easiest to apply. However for powder cake mixes, powder colors should be used
Use colors with good heat stability to avoid fading during baking
Clean up your labels See which colors to use
Looking for cleaner label alternatives for Red velvet?Check out our solutions
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Chocolate cake is a all-time favorite among many people around the world.
Did you know that you can substitute part of the cocoa with natural colors or coloring ingredients to reduce cost in times with fluctuating and increasing cocoa prices?
Learn more
Cakes or cookies do not only have to be vanilla, red velvet or chocolate flavored. Use colors to elevate the visual appeal, support a certain flavor, seasonal theme or event. See which colors to use
Red / Pink
Blue
Green
Yellow/Orange
Black
Have not tried natural colors
Making the use of natural colors easy in sugar-based decorations:
Use colors with a high pigment load to obtain intense colors
Use colors that have a good resistance to light to avoid fading
Vibrant shades don’t need to be artificial! Click to find out more
Get the LookSpirulina, turmeric, vegetable carbon, red beet, Hansen sweet potato™, Jagua Blue
Bright, bold colors make the perfect pop art donut! Kids will go wild for this treat that's straight out of a comic book.
There are many types of sprinkle and decoration. Some are panned products such as nonpareil, others are extruded into strands or shapes. Whatever the technology, highly concentrated colors are needed to provide intense and alluring shades.
Looking for bold, vibrant colors? We’ve got you covered
Colored sugar crystals can be made by blending uncolored sugar with a powder with fine particles.
Do you want to hear more?Check out I-Colors® Bold
Paler colors look more natural
Bright and bold natural colors are preferred
Artificial colors are fine as long as they look good
Uniform and intensely-colored frosting
Use colors with a high pigment load to obtain intense colors without impacting the texture of the frosting
Color intensity depends on the level of incorporated air – aeration will make colors more pastel
For buttercream-style frosting or filling, use oil soluble, oil dispersible or finely milled powder colors for easier, homogenous and more efficient use of color
For sugar-based frosting or filling use water soluble/dispersible or finely milled powder colors for easier, homogenous and more efficient use of color
Having issues with color migrating from your frosting into your product? We’ve got the answer
Get the LookSpirulina, turmeric and Hansen sweet potato™Sponge: Caramelized sugar (for cocoa reduction)
Earthy brown and green hues evoke the peaceful charm of a forest stroll, while bright yellow and red mushrooms add a whimsical, fairytale touch.
Looking to reduce your cocoa usage? Click here for solutions
How to color fillings naturally
Liquid color formulations are often easier to use
Use colors that have a good heat stability to avoid fading
Fruit fillings are often low pH; with a few exceptions the majority of natural pigments are perfect to use
For fruit fillings and custards use colors that have a good resistance to heat to avoid fading, as there often is a cooking step
To avoid color migration in layered products, consider encapsulated color formulations
Get the LookRed beet and Hansen sweet potato™
Soft shades of pink capture the colors of love and romance, while the bold black crust adds an elegant touch. A perfect Valentine’s Day treat.
Keep your colored layers separate!Get more info here
Get the LookPaprika, Turmeric and Hansen sweet potato™
Bright and bold, the vibrant orange filling makes these sandwich cookies truly stand out.
Coloring fat-based fillings can be difficult, but it doesn’t have to be! Discover our solutions
Baked fillings need bake stable colors. Find out more here
Looking to color your powdered custard mixes? Explore our solutions
Red & Purple – Classic fruit & berry flavors
Orange – Tropical flavors
Yellow – Creamy and vanilla flavors
Brown – Cocoa, nuts and spices
Blue & Green – Fantasy flavors (mystery, unicorn, bubble gum...)
How to obtain uniform and intense colored compound coating:
Use oil soluble, oil dispersible or finely milled powder colors for easier, homogenous and more efficient use of color
Use bake-stable colors for morsels and chocolate type chips in cookies
Use colors that has a good resistance to light to avoid fading
Get the LookSpirulina, turmeric
Celebrate Carnival in style with a panettone inspired by the Brazilian flag! Spirulina’s natural green and turmeric’s vibrant yellow make your product stand out while paying homage to a festive tradition.
How about edible candle lights in the cake? Colors for compound coating in many shades.
Get the LookSpirulina, turmeric, Hansen sweet potato, natural beta carotene
Looking to add a pop of color to your cake creations? Try using colored compounds as edible cases! Spirulina, turmeric, Hansen Sweet Potato, and natural beta carotene deliver vibrant hues. Plus, find natural alternatives for red velvet without carmine.
A red velvet cupcake without FD&C Red 40 / Allura red? You’d better believe it, find out more here!
Colored compound coatings as couverture and inclusions add color, texture and fun.Looking for bright and bold natural solutions for compounds?
