Inclusions

Inclusions are used in order to provide textural and flavor contrast and visual interest. When properly used, inclusions such as nuts create a very pleasant crisp texture. Dried fruit contributes bright, fresh bursts of flavor, along with vibrant color and rich texture, and cereals or farinaceous products add delicate crispness and their own flavors. Most inclusions are somewhat prone to moisture migration; if possible it is advisable to add them to either a low-moisture center or a fat system.