100 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 go2HR is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.

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