Weakness of cooking Matcha (for professional)
Matcha is a very delicate ingredient. Pure matcha is very susceptible to heat, light and oxygen.
Our cooking matcha is additive-free and has the delicate characteristics of matcha, so it will inevitably fade in color when heated to more than 100 degrees Celsius.
Also, if it is exposed to light or oxygen for a long time, it will turn brown or blackish.
How to cover the weaknesses
To compensate for this weakness, you can use a natural dye made from the pigment components extracted from gardenia seeds.
By using gardenia pigment formulated to match the color of matcha, the discoloration of matcha sweets can be almost prevented even after heat treatment at high temperatures, such as baked sweets, and even after being displayed under ultraviolet light, such as fluorescent lights, for about a week.
If you are unable to express the color of matcha in your baked goods, or if you find that the color of matcha tea has turned brown in the evening after being displayed in a show window, we recommend using matcha tea gardenia pigment.
The gardenia dye does not detract from the flavour of the matcha, as the application of heat nearly eliminates its own taste and aroma.
Features of Gardenia Dye that we handle
1. It is specially formulated to express the color of matcha tea.
2. The concentration is adjusted with dextrin (starch), so it is easy to use even for first-time users.
3. No petroleum-based food solvents
Common liquid gardenia dyes use propylene glycol, a petroleum-based food solvent.
But we do not use propylene glycol.
Since gardenia dye is naturally soluble in water and has a longer shelf life in a powdered form than in a liquid form,
we decided that there was no need to use propylene glycol in the powdered form.
The dilution ratio is 20 ml of water for 1 gram of gardenia dye, and you can adjust it to your liking.