12.8: Key Takeaways
- Page ID
- 22416
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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.