Spices and Other Flavourings

80 Key Takeaways

Key Takeaways

  • Spices and flavours are essential to give interest to baked products. They must be used with discretion, as too much flavour is worse than no flavour at all.
  • Different types of flavouring materials must be used in different dosages.
  • All spices and flavourings are volatile and must be kept sealed and protected from light.

 

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Understanding Ingredients for the Canadian Baker Copyright © 2015 by The BC Cook Articulation Committee is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.

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