Kohler sugar is the manufacture and application of the famous food coloring

Culinary specialists from ancient times have learned to use in their craft all sorts of food colors. Changing the color of products is not an easy task, but very interesting. Warm brown shades are obtained thanks to the dye, known as the sugar color. In this article we will tell you how to do it and how to apply it.

Making of sugar color

Make sugar at home is not difficult. To prepare this dye, only sugar is needed and, in some cases, water - nothing more.

In a metal dish you need to pour a few spoons of sugar and put on a small fire. After a few minutes, the sugar will begin to melt and bubble. Remove it from the fire it is necessary at the moment when it gets the desired shade of yellow-brown color. Melted sugar should be poured into a bowl, folded from food foil. It will be more convenient if this bowl is made square. The main thing is that it does not leak. For reliability, use a two- or three-layer foil. When the sugar cools down and slightly hardens, it is necessary to make longitudinal and transverse grooves using the knife, trying to make the squares the same. Finally hardened sugar easily breaks along these grooves.

Application of sugar color

For coloring, take a few boxes and fill them with a hot liquid, then stir until the whole sugar is dissolved. The resulting brown liquid can be used to change the color of drinks, cereals, broths, dough, mastic, glaze, fondant or jelly.

Kohler sugar is used for dyeing alcohol. The amber color of cognacs is the merit of this dye. On the labels it is designated as E-150. To independently paint the alcohol-containing drink, the burnt sugar should be dissolved in the alcohol for which it is intended.

E-150

Food supplement E-150 has several additional markings, which are written in parentheses, to the right of the main name. Е-150 (1) is a natural burnt sugar. All the rest are synthetic analogs. They have the same color as natural roasted sugar, but they do not have traditional caramel flavor.

Benefit and harm of dye

Burnt sugar is no more harmful than normal, white. In some cases, doctors recommend giving it to children for resorption from a dry cough. If we consider synthetic sugar color, its harm can be seen only if it is used in large quantities. As a part of food products it is usually not enough, so it is possible not to be afraid of unpleasant consequences.

Since many believe that in the total mass of products that we bring from stores, the composition of artificial components is so great that our organisms do not have time to get rid of them, then in this case we can advise only one thing - to self-prepare your own food, and use semifinished products as Possible less often. If you learn how to make sugar colors with your own hands, and this is quite easy, you will certainly find it useful in a variety of cases.

For example, you can prepare the famous cream-brulee ice cream. Its unique taste and color is due precisely to the sugar color. If you cook it yourself from the best products, it will not be worse than the cream-brulee that was made in St. Petersburg before the invention of artificial flavors and dyes.

Ice cream creme brulee

Plombir cream-brule is a dessert that allows you to enjoy all the advantages of sugar caramel - its delicate taste and unusually appetizing color. The natural coloring sugar color, as we wrote above, harmoniously combines with different products, but the palm tree can be dared to give dairy. To make ice cream, you need 4 tbsp. Spoon the sugar into a non-enameled metal bowl and melt. Boil should be before buying a caramel shade of onion peel. 100 ml of cream bring to a boil and pour into caramel. Creamy caramel to stir and put to cool.

Four egg yolks to grind with three tablespoons of powdered sugar and combine with creamy caramel. 600 ml of fatty (33%) cream whipped with three tablespoons of powdered sugar. Pour the whipped cream with the caramel mixture and mix thoroughly. Put the cream-brulee in a bowl and put in the freezer. To make the ice cream soft, you need to mix it every 15 minutes. The duration of freezing depends on the individual characteristics of the freezer. At -20 degrees ice cream will be ready in one to two hours.

Staining of various desserts

Prepared by our recommendation, a solid dye of sugar colors in many recipes is recommended to dissolve in water, but, as practice shows, this is not always justified. In some desserts, excess water has a bad effect on the taste and consistency of the prepared dish. Since the color sugar dissolves well in milk, and it is a part of a large number of sweet dishes, it is better to take hot milk, rather than water, to dissolve the burnt sugar.

Original ways of applying sugar color

Sugar color of different shades allows you to make creams, jellies and other desserts with layered and decorated elements of different tones of caramel color. To obtain the sugar color of different shades, it must be removed from the fire at different times. At the beginning of the boil, the lightest tone is obtained, one minute after boiling - medium brown, and 2 minutes after boiling, the color of the color will resemble the iodine solution. Suppress sugar on fire is not necessary - from a long boil, it starts to be bitter.

Kohler sugar has a peculiar taste, which is perfectly combined not only with dairy products, but also with some fruits, for example, with apples and pears. Also, it harmonizes well with various nuts - it's no accident that this component is so popular with lovers of sweet grilling that consists of roasted nuts and burnt sugar. Adding to this duet milk or cream and dried fruits, you can make a famous sherbet, which is so popular in the countries of the Middle East.