Professional charcoal preparation for cooking
Let the darkness invade your pastas, pizzas and breads!
You will become an expert in pasta and other black preparations!
Vegetable charcoal is a substance obtained by a process of double heating of soft wood. It is often said to be 'activated' because the treatment it undergoes allows its porosity to develop and thus gives it digestive and "cleaning" properties in particular.
But what interests us here is its colouring power, which is at the origin of many experiments in the kitchen. It indeed makes it possible to tint a pizza dough, a bread dough but also crackers or your pastas with black. Many chefs have started making black pizza or hamburgers for example.
A good way to stand out from the ordinary and to liven up dishes. Another advantage is that vegetable charcoal is almost tasteless, so it can be used in both sweet and savoury dishes.
Advice for use in pizza dough: 10 to 15g per kg of flour.
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