https://d1bq9h9neea2co.cloudfront.net/en/tags/beetroot-powder/Recent content in Beetroot Powder on 🍽️ Recipes & ⚗️ Analysis by DiegoHugoenFri, 16 Oct 2026 00:00:00 +0000https://d1bq9h9neea2co.cloudfront.net/en/savoury/focaccine-nuvola-multicolore/Tue, 25 Aug 2026 00:00:00 +0000https://d1bq9h9neea2co.cloudfront.net/en/savoury/focaccine-nuvola-multicolore/<h1>Rainbow Cloud Focaccine</h1> <nav class="toc"> <ol> <li><a href="#en-1-ingredients">1. Ingredients</a></li> <li><a href="#en-2-water-roux-tangzhong">2. Water Roux (Tangzhong)</a></li> <li><a href="#en-3-method">3. Method</a></li> <li><a href="#en-4-natural-colorants">4. Natural Colorants</a></li> <li><a href="#en-5-technical-effects">5. Technical Effects of Colorants</a></li> <li><a href="#en-6-technical-notes">6. Technical Notes</a></li> <li><a href="#en-7-health-considerations">7. Health Considerations</a></li> <li><a href="#en-8-storage">8. Storage</a></li> <li><a href="#en-9-sources">9. Sources</a></li> </ol> </nav> <div class="recipe-scaler" data-scale-min="1" data-scale-max="8" data-default-units="4"> <div class="scaler-title">Set the amount of ingredients you want to use with one of the two options below:<ul class="scaler-options"><li>you can pick the number of servings with x1, x2, x3 and so on. <span class="scaler-note">Servings are indicative, adjust them to your preference.</span></li><li>you can set the amount of Plain flour (type 0 or type 1) strong you want to use. <span class="scaler-note">For example, if you want to use 340 grams, type 340 in the box below.</span></li></ul></div> <div class="scaler-row"> <span class="scaler-connector">Quantity</span> <span class="scaler-presets"></span> </div> <div class="scaler-row"> <span class="scaler-connector"><strong>Plain flour (type 0 or type 1) strong</strong> (min <span class="scaler-bound-min-exact"></span> g, max <span class="scaler-bound-max-exact"></span> g):</span> <span class="scaler-exact-group"> <input type="text" inputmode="decimal" class="scaler-exact-input" value="1" aria-label="exact quantity"> <span class="scaler-unit">g</span> </span> </div> </div> <h2 id="en-1-ingredients">1. Ingredients</h2> <table> <thead> <tr><th>Ingredient</th><th>%</th><th>Quantity</th></tr> </thead> <tbody> <tr><td>Plain flour (type 0 or type 1) strong</td><td>100%</td><td><span class="qty" data-qty="1000" data-unit="g" data-scale-anchor="farina">1000 g</span></td></tr> <tr><td>Water</td><td>78%</td><td><span class="qty" data-qty="780" data-unit="g">780 g</span></td></tr> <tr><td>Fine salt</td><td>1%</td><td><span class="qty" data-qty="10" data-unit="g">10 g</span></td></tr> <tr><td>Extra-virgin olive oil</td><td>2%</td><td><span class="qty" data-qty="20" data-unit="g">20 g</span></td></tr> <tr><td>Diastatic barley malt</td><td>0.5%</td><td><span class="qty" data-qty="5" data-unit="g">5 g</span></td></tr> <tr><td>Active dry yeast</td><td>0.4%</td><td><span class="qty" data-qty="4" data-unit="g">4 g</span></td></tr> <tr><td>(Optional) Dried oregano</td><td></td><td>to taste</td></tr> </tbody> </table> <h2 id="en-2-water-roux-tangzhong">2. Water Roux (Tangzhong)</h2> <table> <thead> <tr><th>Ingredient</th><th>%</th><th>Quantity</th></tr> </thead> <tbody> <tr><td>Flour from total</td><td>7%</td><td><span class="qty" data-qty="70" data-unit="g">70 g</span></td></tr> <tr><td>Water from total</td><td>35%</td><td><span class="qty" data-qty="350" data-unit="g">350 g</span></td></tr> </tbody> </table> <p>Mix the flour and water in a small saucepan. Cook over medium heat, stirring constantly, until it reaches 65 °C: the mixture thickens into a dense, gelatinous custard-like paste. Remove from heat and cool completely to room temperature before use. The tangzhong gelatinises the starch, which retains more water during baking and gives the crumb superior softness and moisture.</p>