Soup base in its dry form allows for use of heat sensitive colouring that may fade or discolour during retort. Heat stable, powdered colourings commonly used in dry soups are turmeric or beta-carotene for yellow, caramel colour for brown, and calcium carbonate to enhance the white hue of a cream soup. Red beet powder strengthens the red hue in tomato-based soup.
The process of reducing ingredients like cooked meat, bones, mirepoix, herbs and spices creates a stock, which is then strained to form a clear liquid. The creation of gravy or au jus may involve added colouring to deepen remaining stock colour. DDW offers a unique Caramelized Onion that contributes both natural flavor and colour to soups, sauces and convenience meals.
For cubes, we suggest mixing the salt and caramel, followed by the MSG and starch. The salt should break up any caramel clumps and take on any additional moisture. Once all the dry ingredients are blended, then add the oil.