Original oily saffron powder color

The oily powder saffron is a concentrated dye primarily used in food industries, especially in bakeries, desserts, and mandi. It is characterized by the following properties: texture and shape: very fine powder saturated with substances that give it an "oily" character, preventing it from easily dispersing and making it quickly soluble in oils, fats, and water. color: gives an attractive reddish-orange color that turns into a bright saffron yellow when used. concentration: features a very high dyeing strength; a very small amount (a pinch of the spoon) is enough to color large quantities of rice or dough. common use: often called "saffron yolk," used for coloring rice (Mandi and Kabsa), coloring desserts, and making cakes and pastries to give the traditional appearance of natural saffron. aroma: often intended for color only, and the "original" type may contain a light flavor mimicking saffron, but it does not replace the use of real saffron for full flavor. stability: characterized by color stability and not changing or fading during cooking or exposure to high heat.