Bakery with Thomas
Baked goods are significantly enhanced by attractive colour. However, heat processing, extrusion, colour migration, pH levels and fat content can affect the performance of colours. We have an expert team to work with you in this area led by Thomas Krahl. Thomas heads our Application Service Centre and is an experienced food technologist who has worked for twenty years in both applications and R&D roles across the international food and beverage industry.
Sensient’s natural colouring solutions are applicable to all kinds of baked products, such as cookies, cakes, biscuits or wafers. They withstand high processing temperatures and provide a wide range of colour shades which are available either as natural colours or as colouring foods, depending on your specific requirements. Often powdered product formulations are preferred; however, we are also offering liquid preparations of each product.