Natural colors for bakery items can help products stand out and show off their flavors – whether you’re working on a bake-at-home application to pastry case displays, it’s important  to get the right color with the right stability.

Factors such as pH, baking time, leavening methods, and target flavors can all affect the selection of natural colors for bakery items. For cakes, colors with excellent heat stability should be used to sustain extended bake times. These can include Naturbrown® apple, class I caramels, turmeric, Emulsitech® beta-carotene, annatto, and carmine for a range of browns, reds, oranges, and yellows – the most common colors for baked goods.

Cookies and wafers have shorter baking times, opening the door to additional colors including pink and red from beet. Since baked goods are typically neutral in pH, care should be taken when using anthocyanin colors that will shift hue depending on the pH, appearing more purple instead of the pink to red seen in more acidic applications like confections. Purple sweet potato and Amaize® have proven successful in baked applications.

For buttercreams, inclusions, and fondants, oil technology colors can provide a range of yellows and oranges, as well as typically hard-to-obtain blues, greens, pinks, and purples. At a low dose, they’ll provide pastel shades or they can be added at a high dosage rate to hard fat for vibrant colors without increased viscosity.

Finally, cream fillings and custards are vital to a host of baked sweets. Due to the mild processing, there are many natural colors for bakery items like this: class I caramels for salted caramel, beet for strawberry, and turmeric for lemon.

Contact us to get started on your bakery project.

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