COLOURS FOR CONFECTIONERY - 1A. PART

On colors for use in baking much to say but I will refer to the Most Important thing to know.

1) Must be special colors to food for human consumption tested and certified by the respective Local health divisions.

2) Depending on Their origin naturally there are colors and artificial colors.  
-The  natural color  pigments are made ​​from vegetable and animal, mineral (insects).  Their by nature, Although They are safe for consumption and do not require certification, variety is very limited. 
-The  artificial colors  are chemically processed and mandatory certification.  They are limited to Certain tones and to a certain degree of intensity.  Currently there by the FDA (Food and Drug Administration, maximum regulator in USA), seven colors can be Also mixed to create wide variety of shades approved.  They are Identified with a number and food manufacturers use them That must mention in the package labels.

3) There are different forms vary That With The manufacturer and With the use or function of the color, Which Could be defined as types of colors:

• Powder colors  (dyes powdered) soluble in water or aqueous liquids, not oily liquids.  When added Should Directly contact with a liquid to dissolve and mix well as in the case of beverages.  There is work to be added undiluted or in Mixtures With Previously prepared fat (butter cream, cream cheese, etc.), meringues, cakes and fondant, frosting or marzipan.  However, if you add the syrup works well for sugar crystals, colored macaroons and meringues. THUS, as frosting or fondant coloring if added at the beginning of the preparation and When the mixture is still liquid.
•  Liquid colors  , water based and low concentration.  They are suitable to Achieve pastels and paint brush.  For intense tones must add too much And This Affects the consistency altering the result of the mixture or dough.  They can be used in masses like fondant or marzipan and royal icing for very light colors.  They are presented in packaging droppers.
• Coloring gel  , Concentrated They are thick and gelatinous consistency.  This texture is dense Attributed to the content of glycerin or corn syrup, as Appropriate.  yielders and are more effective.  The small amount to add them perfect for making sweets, desserts and icings.  Suitable for vivid colors in masses of cakes or breads (for baking), covered in dough, cream and meringues covered.  They are presented in plastic bottles With dispensing caps With dispensing tip.
• Paste Dyes Gel  highly concentrated.  For His thick, extremely dense consistency, It could be the basis of the above Described dyes gel.  They are defined as paste or cream thickness and strength.  To be as effective and the risk of passing tone, it is Gradually best to add to Achieve the Desired Color and The most common way to use it is taking a very small amount With the tip of a tool.  They are very yielders and May Represent an economy in the medium term.  They are suitable for the same applications of the dyes in gel.  They are presented in plastic tubular containers with screw caps.
• Oily dyes  are prepared based oil.  They are special for chocolate and hard candy (hard candy) That Have the characteristic mix well without dilution or lowered, and Its lack of water does not harden These Mixtures.  They Also Serve preparations to color like container containing fat butter cream, cream cheese, etc.  No work drinks, jelly, royal icing (glass) and liquid preparations.  It is forbidden for the merengue, any particles of fat Because it can spoil.

Except oily dyes, you can be added to water to dilute powder dyes and other dyes for lowering When required to make them more fluid brush.  It can Also be used to lower the colors ethyl alcohol (96%) fit for consumption, vinegar or liquor .