Food colouring
A culinary ingredient used to change the colour of food. Its concentration and suitability depend on the product and the preparation.
What it offers and why to use it
Its role may be aromatic or functional; incorrect quantities affect texture and the final result.
From shopping to cooking
Choose
Choose the type of food colouring specified in the recipe. Check the date, allergens and that the packaging is dry and tightly closed.
Store
Store as directed on the label, protected from moisture and odours. Raising agents and flavourings lose strength over time.
Prepare
Weigh precisely and follow the stated order, temperature and method of incorporation. Do not swap raising agents without adapting the recipe.
How to make the most of it
Good pairings
Used with flour, eggs, dairy products, sugar, chocolate, fruit and nuts.
How to substitute it
Substituting food colouring depends on the intended colour and recipe. Check the concentration and suitability of the replacement before using it.
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