The charcoal is a natural substance, made from precious wood, which gives it a typical dark color to substitute products of bread and pasta, as well as food preparations pasta, breadsticks, biscuits. The charcoal is moreover used in supplements as a support for the post-prandial bloating. Applied to baked goods is an absolute novelty. The characteristic allows to obtain a very fine powder, odorless and tasteless, which transfers to baked products a characteristic absolute "black color". The dough which is added in small part, it is recommended that approximately 10-15 g per kg of flour, buy a black color led, capable of enhancing the chromaticity of the other ingredients. Mix the flour with charcoal before proceeding with the usual dough, we recommend 10-15 g per kg of flour (any meal, including gluten free). Given its extreme pulverization (talc effect) and its absolute black, it should be used and handled with care, to avoid dark coloring your lab and your kitchen.