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 you want contrast or a more distinctive look.
The 70g tub is a handy size for trying it out at home, for occasional use, or for smaller bakery runs where you do not need a larger pack open. A good starting point is 10-15g per 1kg flour, adjusting to suit the depth of colour you want.
Because the powder is extremely fine and intensely black, it is worth handling it carefully when weighing and mixing.
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.
