Ingredients Matters

Contrary to the belief that no artifical flavouring means one less ingredient to be added,the quality of the bakes cannot be comprised.As flavouring is often used to enhance the flavour of food,without it,it means that I have to add in more of the raw ingredients so as to bring out the best of the bakes.

A friend,Chris, once asked me why I choose to use more costly ingredients,the answer is simple,I always believe that better quality products can provide a better taste,make products last slightly longer.For instance ,SCS butter has delicate, sweet flavor, with a fine, highly pleasing aroma as it is made from high-quality fresh, sweet cream Smooth, creamy texture with good spreadability.Hmm...Doesnt that sounds like commerical line?Haha..I tried baking my bakes with other types of butter and sadly,the difference is noticeable,hence, I still prefer SCS butter.Hehe.....Honey,a natural preservative and sweetner,will not attract ants,especially if it is a better source.In fact,I have friend who will apply honey on a small cut and the wond heals beautifully.Er...only good grade honey can be used which can be found in specialty shops,as some honey may not be pure honey .Honey can makes bakes last longer too,as it retain the moisture,do try it.

However,not all recipes can be tweaked by simply leaving out the flavourings or preservatives,how to make the bakes last is also an issue.I loved modyifying recipes,apart from it being part of my job,I have a strong disdain for colourings and essence.As I firmly feel that we can make do without it given a choice.Fortunately,for me,my colleague shared the same view and we omit such things whenever we baked,he even goes to the extreme of not adding in colouring when making agar-agar.hehe...

Hope this helps to explains the cost beind the bakes and I do hope to gain your support.Hehe..Thanks alot.