Natural Food Color

I have not used, though I use their non-natural colors and they work well. The Chefmaster folks have warned me that their natural colors are not very stable (perishable) so you have to use quickly, but this is typical of natural colors. I'll be experimenting in the next few weeks with the TruColor line that was introduced at CookieCon, which come powdered, allowing for a little more control over stability (i.e., mix as you go). Video of Jim Whann, the owner, talking about them here: http://youtu.be/NYj_z5Jmd-4

Originally Posted by sabrina:

Yes, I saw the interview they seem really interesting, but I couldn't find where to purchase them. And I have a few questions concerning their ingredients but don't know who to ask...

At the end of the video, he mentions where his colors can be purchased. But in the meantime, you could ask him directly on his Facebook page (https://www.facebook.com/pages...6004470140?ref=br_tf) or by emailing him here: Sales@TruColor.org.

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Mily
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