TruColor brings you all natural food colouring to create brilliant colours that are found in nature. TruColor products are made in a peanut free and tree nut free facility from fruits, vegetables, seeds, roots, and minerals. These gel paste powder colours have no FD&C dyes, no preservatives and no GMOs. TruColor has spent years developing natural colors with vitamins, antioxidants, polyphenols, and phytonutrients (Plant Nutrients) that keep your body working properly and may help prevent disease.
Using Natural Gel Paste Powder:
To make a gel paste from your powder you will have to dissolve it completely, a starting point is a 1:1 ratio, one part water to one part powder such as 1 teaspoon water to 1 teaspoon powder. Some colours, like yellow, may take more water to hydrate depending on the actual source or plant the color was derived. The less water you use to dissolve the colour, the thicker the gel paste will be. Completely hydrate the colour first with the least amount of water possible and never add water directly to the jar. Make sure the powder is completely dissolved by mixing well using a stir stick or an icing tool (booboo stick) and pressing and mixing the power particles into the water. Test a small amount to make sure all the colour is dissolved. If you see specks, you need mix more and add a few drips of water before adding to your icing. Allow 15 to 20 minutes for the powder to completely dissolve and stabilize before adding to the product you wish to colour. When adding a natural colour into icing or dough you have to consider other ingredients, such as meringue powder, cream of tartar, lemon, etc. The acid content or “pH” level may change the colour of your icing. Yellow will become brighter and dark brown will become darker by simply adding a squirt of lemon juice.
When adding colour to fondant or gum paste, use less than the recommended equal parts of water to concentrate the colour so you don't break down your fondant or make it too sticky. Use a dropper and drip drops of water to hydrate the powder, using the least amount of water possible. Best results are achieved when the wet TruColor™ is very concentrated and completely dissolved. Make sure the concentrated colour is completely dissolved before folding in or adding to fondant or icing or you may see specks of undissolved colour.
The acid content or "pH" level may change the colour of your icing. Yellow will become brighter and dark brown will become darker by simply adding a squirt of lemon juice. These options and variations allow the decorator to create a variety of easily attainable shades with simple natural household items including baking soda and or lemon juice.
7g
Ingredients: Turmeric, red radish
MAY CONTAIN: ascorbic acid, citric acid, and/or sodium bicarbonate* to control pH and organic tapioca maltodextrin as a natural processing aid.
*Citric acid - derived from non-GMO cane and/or beet (NOT corn).
This facility is also free of the top 10 allergens. Kosher
If you are a store or bakery, we are also a wholesaler for Trucolor products. Please contact us at info@nonutsaboutus.ca for more information.
