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red food color

post #1 of 2
Thread Starter 

I am making red velvet and am trying different recipes and would like to know what ratio would work substituting beet powder for red food color. Or should I make the powder into liquid form and use the amount required?

thanks for any advise

post #2 of 2

Pages of info with a simple google search....


I liked this one because actually learned that in order to prevent the browning of beet juice you need to have a acidic base.

Of course it is correct!

I read it on the internet!




OBTW... your  answer is about halfway down the page.

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