87 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: