Everyone expects to see seasonal products ranging from confectionery to coffee. But this Mother’s Day’s limited-time offer is the first seasonal tart shell we’ve seen, and we think it’s a great idea with plenty of potential. 

Before you start working with colors for a product like this, we recommend that you first consider how much you want it to brown during baking. While it can be an advantage for an uncolored product to brown heavily to add a golden sheen, that would be unfortunate for this colored product. Consider adjusting your base to reduce browning, and make this decision first, as the color of your base will affect your final color. 

Anthocyanins are the most common source of red and pink 

Anthocyanins tend to turn blueish as pH decreases. Black carrot or elderberry may not be stable enough for these tart shells, which are usually pH neutral. Coppenrath used red radish, one of the anthocyanin sources that can create pinkish shades even at elevated pH levels. Creating a slightly acidic base will help you maintain the red and pink hues without shifting to purple.  If you are concerned about off-flavor, you could select Hansen sweet potato, which is one of the most stable anthocyanins against pH. Check your local regulations and make sure that the anthocyanin source is permitted; there are limitations in some Asian countries, for example. 

If it’s acceptable in your market, carmine would also produce an extremely bright and stable color; chances are it would have a lower cost in use, too. Be aware of maximum dosage levels. The EU limit for fine bakery ware products is 200mg/kg, as an example.  Depending on process conditions, red beet could be an option too. Note the betanin pigment in red beet tends to degrade in heat, so you need to investigate this carefully before choosing a red beet-based color. 

Regardless of the raw material you choose, use a high-strength powdered color when working with an intensely colored product like this.  

Don’t stop with pink 

We think this limited time offer is a great concept. Normally round, Coppenrath invested in a heart-shaped form. It’s a good choice, as it can be used for Mother’s Day, Valentine’s Day and even Christmas in northern Europe.  Colored round forms also have a lot of seasonal potential. Consider orange for autumn, Halloween and Easter; these can be made with paprika, for example.  Green would be great for St Patrick’s day, and can be achieved either by using copper chlorophyllin or blends of blue spirulina and yellow, like safflower or turmeric. Black would also give great contrast for the filling and be an eye catcher if carbon is allowed in your market. We’d love to see what you come up with! 

Disclaimer: In our seen from around the world series, we showcase inspirational products from a color perspective. The manufacturers may or may not be our customers; We analyze the products from our general knowledge and never disclose any private information specific to a product.