red food color

Discussion in 'Pastries & Baking' started by ctppiper, Feb 17, 2013.

  1. ctppiper

    ctppiper

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    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
     
  2. flipflopgirl

    flipflopgirl

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

    http://chowhound.chow.com/topics/371028

    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!

    mimi

    OBTW... your  answer is about halfway down the page.
     
    Last edited: Feb 18, 2013