Natural Colours in Breads & Cakes
For Red Velvet Cake, red beet will achieve visual appeal; however, at high doses, it can impart off-flavors into the final product. carmine is the best alternative to synthetic Red 40 (Allura Red) in red velvet cake due to its stability.
Fruit prep in pastries poses unique challenges, including the prevention of colour migration in varying pH and solubility within the product. How the fruit prep is processed will also factor into colour selection. Let our colour experts help you select the right natural colours for your pastry application.
Frosting and icing can enhance cake, cake pops, and cupcakes. For more information on how you can use DDW’s natural colors in your frosting application, click here.