EXCLUSIVE PRODUCTS
Vegetable Charcoal
More color, to innovate and amaze with deep black.
Prepare black pizza and flatbreads and create a unique play of color with ingredients
Innovation & scientific research
This is the winning recipe that Molini Spigadoro applies to its development strategies.The priority today in a stressed market is to innovate, in line with consumer needs, in light of social changes and new rhythms of life that profoundly affect our eating habits. This represents for the Italian food industry a great challenge but also an interesting opportunity, which is why Molini Spigadoro has worked to offer consumers, who are increasingly attentive and demanding, an absolute novelty: vegetable charcoal for bakery products such as bread substitutes and the like (including fine bakery products).
Vegetable Charcoal powder
7,76 € – 34,72 €
Ingredients: Vegetable Charcoal powder (E153)
How to use it: as a colourant for food use (E153), it is authorised by Regulation (EC) No 1333/2008. The use in food preparation is governed by Annex II, part E of the same regulation. Vegetable charcoal can be added as needed to fine bakery wares (7.2).
We recommend adding between 10 to 15 g per kg of flour.
Warning: concentrated product, do not ingest as it is.
For larger formats, get in touch via the form at the bottom of the page.
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But what is charcoal?
Vegetable charcoal is a natural substance, obtained from fine wood, that gives a typically dark color to bread and pasta substitutes, as well as food preparations such as pasta, breadsticks, rusks.
Vegetable charcoal is used in supplements as a support for postprandial bloating
A food innovation
A food innovation
Pizza, flatbreads, croissants, give free rein to your imagination in the kitchen and amaze your guests without changing the taste of your dishes.
IN BAKED GOODS
Applied to baked goods, it is an absolute novelty. The characteristic processing makes it possible to obtain a very fine odorless and tasteless powder, which transfers a characteristic“absolute black” color to baked goods. The doughs to which it is minimally added, we recommend about 10-15 g per kg of flour, acquire a deep black color, capable of enhancing the chromaticity of the other ingredients.
MODE OF USE
Mix the flour with the charcoal before proceeding with the usual mixing,we recommend 10-15 g per kg of flour (any flour, including gluten free).
WARNINGS
Because of its extreme pulverization (talcum powder effect) and its absolute black color, it should be used and handled with care to avoid darkening your workshop and kitchen.
