Before choosing a cake, we usually make our decision based on the color we see at first glance. Therefore, for all baked goods and flour-based products, the right color—or even an appropriate color—is crucial.

For baked goods and flour-based products, our food coloring ingredients are available for formulation testing and selection, including but not limited to caramel color, red yeast rice pigment, gardenia yellow, beetroot red, and red fermented rice powder.

Different pigments have their own application characteristics, which can effectively help products display their true colors as required and highlight their unique features. This is crucial for achieving the appropriate color in every baked good and flour-based product.

Depending on the specific application, as well as factors such as pH, baking time and temperature, and fermentation methods, we recommend using different colorants in your production process.

During the production process, we recommend conducting comparative tests with different dosages to select the appropriate shade. Caramel color is available in light brown, dark brown, black, and deep black. You may also let us know your specific shade requirements, and we will match you with the appropriate type. Caramel color is suitable for, but not limited to, dark bread, wafers, Oreo-style cookies, egg rolls, chocolate cookies, and cakes. Regarding red yeast rice pigment and red yeast rice powder, the red yeast rice powder is more stable at high temperatures. We recommend using red yeast rice powder as a natural colorant for baked goods (such as red velvet cake) and red yeast rice colorant for fillings or sauces in baked goods.

When beetroot red and red yeast rice yellow are used in baking, color retainers are often added to ensure that the color remains stable and vibrant at high temperatures.

In addition, we offer a wide range of food preservatives to extend the shelf life of baked goods and flour-based products, such as sodium benzoate, sodium propionate, and potassium sorbate.

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