Key Takeaways

Fruit

87 Key Takeaways

Key Takeaways

Bakers use fruits to increase the variety and appeal of their products. Fruits add colour and flavour, and are generally highly nutritious.
When used as ingredients in cakes and quick breads, fruits retain moisture and prolong keeping quality.
Raisins in particular improve the nutritional value of baked goods and have a mould-retarding effect in bread.

For more information on fruit, consult the following websites:

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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.