Red – beetroot powder

Description

It has a characteristic reddish-purple hue. Its subtle beetroot scent and taste will be practically unnoticeable when added to products. When used in heated products (e.g., red velvet sponge cake), we recommend adding lemon juice to stabilize and enhance the color. It’s a wonderful powder for gingerbread glazes and coloring chocolate – both white and dark chocolate (it acquires a festive, luxurious, deep shade that looks especially beautiful and tempting). For cake decorations, of course – to depict various flowers and berries. If you’re not a big fan of beetroot but want to include it in your diet for its nutritional value – this powder, combined with strawberries and/or cocoa, will be a great addition to smoothies: the berries or cocoa mask the beetroot flavor.

100% plant-based powders are suitable for use in cakes, creams, glazes, cookies, ice creams, smoothies, and other sweet and savory dishes. They are also suitable for adding to chocolate and for brush decorating. The very fine and uniform grind allows these powders to be used in creams and glazes that will be applied with pastry tips – the powders disperse evenly in the mixture, without forming grittiness or lumps. The high quality ensures an unusually vibrant and stable tone for natural colors, even when adding a relatively small amount of powder (compared to homemade or commonly available natural colorings).

Usage and storage.
Achieve pastel shades by adding 1-2 tsp (2-6g) of powder to approximately 500g of mixture, or an intense tone to 50-200g of mixture. These powders are also suitable for people with milk/lactose intolerance, vegetarians, vegans, and children. Do not use if you have an allergy or intolerance to the respective plant. Store in a dark, dry place in a sealed container. Protect from drastic temperature fluctuations and do not store near a constant heat source (e.g., radiators).

Specifics of natural colorings.
Natural powders usually have a scent and taste. They can be flavored with food essences (e.g., peppermint) if you want to change or mask the taste. Fruit powders will give products a pleasant taste and tartness. Before adding to the mixture, powders can be mixed with a small amount of vodka (to create a “slurry”) – this will intensify the tone. By mixing with a larger amount of vodka, you can draw lines, contours, or paint with a brush, similar to watercolors (alcohol evaporates quickly – there will be no alcohol content in the final product). Sometimes the tone may change as a result of heating (e.g., when baking dough products with added powders, or heating in a microwave). Also, do not leave the powder or colored product in bright, direct sunlight for extended periods. Powders can be mixed with each other, but the resulting tone may differ from mixing synthetic colors, so it’s recommended to first try with a small amount of the mixture to be colored to ensure the new tone is satisfactory. The tone is also affected by the shade of the mixture itself; for example, coloring a yellow mixture (butter/margarine) with pink will create a warmer shade than mixing it into a white mixture (e.g., cottage cheese). It’s advisable to mix creams or glazes with powders at least 3 hours before decorating and to prepare the mixtures lighter than the desired final result, as the powders absorb gradually and the final intensity appears over time.