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.

 

License

Icon for the Creative Commons Attribution 4.0 International License

Understanding Ingredients for the Canadian Baker 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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