Increasing Desirable Nutrients

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
In our culture, foods from the bakeshop form a relatively small part of the normal diet. Thus, we don’t normally look to these foods—desserts, pastries, and breads—to give us more than a small part of our essential nutrients each day.

Nevertheless, bakers can take some steps to give customers the option of choosing items with more vitamins, minerals, and fiber (see sidebar). The most significant sources of valuable vitamins and minerals among bakeshop ingredients are whole grains, fruits, and nuts. Bakers have ways of incorporating these ingredients to give customers the option of choosing more nutritious breads and desserts. For example: