Vegetable Charcoal Powder, or Farina di Carbone, is a very fine food colourant for bread and baking. It is used to give doughs and baked goods a deep black colour without adding flavour, making it useful for black pizza, focaccia, bread, biscuits, crackers and other eye-catching bakes.
Because it is odourless and tasteless, its role is visual rather than aromatic. Mixed through the flour before the usual mixing, it colours the dough evenly and gives a bold, clean finish that works particularly well where presentation matters as much as flavour.
The 1kg tub is well suited to bakeries, pizza businesses, food producers and serious home bakers using it regularly across multiple mixes or production runs. A good starting point is 10-15g per 1kg flour, allowing you to adjust the depth of colour to suit the style of bake and the visual effect you want.
As a practical production ingredient, it is best seen as a colour tool rather than a flavouring. Used carefully, it gives consistent black colour across doughs and baked goods while leaving the base recipe otherwise unchanged. The manufacturer also notes that, because it is extremely fine and intensely black, it should be handled carefully during use.
How to use
Mix with the flour before the usual mixing. A good starting point is 10-15g per 1kg flour. Because the powder is extremely fine and intensely coloured, handle with care during weighing and mixing.
