bake - March/April 2022 - 54

WINNING PROMOTIONS
NATURAL COLORS
You may be wondering, what makes a color
natural? Follow along with us as we see
what makes up natural colorants, and how
they influence the Chef Rubber Natural
Color Lines.
These are the four main groups that natural
pigments are derived from:
Carotenoid
Carotenoids are what gives fruits and vegetables
like sweet potatoes and pumpkins
their color. Pigments like red, yellow and
orange are made with carotenoids.
Chlorophyll
A naturally occurring pigment that is found
in all green plants. Most known as green.
Anthocyanin
This is where purple and blue are derived
from. Foods like grapes, blueberries and
even cranberries have this pigment in them
and that's how these foods get such a deep
and rich hue.
Curcumin
Also known as turmeric, it's not only a root of the curcuma longa plant, but it's
also a rich pigment for achieving a deep yellow.
Chef Rubber food colors are available in multiple forms - from powder, to
liquid, gel, and paste. Which to choose will depend on the dessert, confection
or beverage that is being created. The two main categories in colors for the
food industry are water soluble and fat dispersible (lakes and dyes).
What does that mean?
A water-soluble colorant works best when the water content in the recipe is
higher than the fat content. The best example would be when making macaron
batter - the most common selection is a gel or water-based powder color that
is easily mixed with the water content in the egg whites. Similarly, a fat dispersible
color added to a fat-bases product like chocolate will work significantly
better than adding a water-soluble colorant.
FUN FACTS ABOUT FOOD COLOR:
Yellow and red combined make you hungry.
Provide decorative and artistic freedoms.
Colors can trick you into tasting things that aren't there.
54
2022
SPRING CAKES
Flat icings
From heat to humidity, from box to clamshell,
Lawrence Foods offers a solution that
delivers brand-driving flavor to help build
traffic and loyalty. Whether you are looking
for an icing to heat and pour or use at ambient
temperatures, you choose what fits your
operational needs.
Specialty icings
These decadent icings use the best quality
ingredients to deliver rich, creamy icings that
are easy to use. Take your cakes, brownies and
cookies to the next level with fudge, cream
cheese, caramel, and German chocolate icings.
Icing bases
Lawrence Foods bases provide the canvas
for creativity.
GAINING THE Edge
Buttercréme icings
Shelf-stable icings supply a delicious flavor
and will remain smooth. They are easy to
apply because of their light viscosity and
texture. With a large selection of seasonal
flavors, this variety of buttercréme icings
gives you the ultimate in performance, flavor
and function. Available in 20 colors, Colored
Decocremes® Icings come in an assortment
of versatile trending colors, sure to catch
your customer's eye.
Lawrence Foods icings give you the edge
by delivering the ultimate in performance,
flavor, and function, according to the company,
which has roots going back to 1890 and
spans four generations of Lawrence family
ownership. Understanding the versatility of
product lines can help your bakery achieve
optimum results.
CHEF RUBBER/LAWRENCE FOODS

bake - March/April 2022

Table of Contents for the Digital Edition of bake - March/April 2022

bake - March/April 2022 - Intro
bake - March/April 2022 - 1
bake - March/April 2022 - 2
bake - March/April 2022 - 3
bake - March/April 2022 - 5
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https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
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http://digital.bakemag.com/sosland/bake/2018_07_02
https://digital.bakemag.com/sosland/bake/2019_03_01
https://digital.bakemag.com/sosland/bake/2019_02_01
https://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
http://digital.bakemag.com/sosland/bake/2018_06_01
http://digital.bakemag.com/sosland/bake/2018_05_01
http://digital.bakemag.com/sosland/bake/2018_04_01
http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
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http://digital.bakemag.com/sosland/bake/2017_04_01
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http://digital.bakemag.com/sosland/bake/2017_02_01
http://digital.bakemag.com/sosland/bake/2017_01_01
http://digital.bakemag.com/sosland/bake/2016_12_01
http://digital.bakemag.com/sosland/bake/2016_11_01
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http://digital.bakemag.com/sosland/bake/2016_02_01
http://digital.bakemag.com/sosland/bake/2016_01_01
http://digital.bakemag.com/sosland/bake/2015_12_01
http://digital.bakemag.com/sosland/bake/2015_10_01
http://digital.bakemag.com/sosland/bake/2015_09_01
http://digital.bakemag.com/sosland/bake/2015_08_01
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http://digital.bakemag.com/sosland/bake/2015_06_01
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https://www.nxtbook.com/sosland/bake/2015_04_01
http://digital.bakemag.com/sosland/bake/2015_03_01
https://www.nxtbook.com/sosland/bake/2015_02_01
https://www.nxtbook.com/sosland/bake/2015_01_01
https://www.nxtbook.com/sosland/bake/2014_12_01
https://www.nxtbook.com/sosland/bake/2014_10_01
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