Reduce staling in bakery foods by adding California raisins. Raisins allow bakers to reduce the need for preservatives or additives, the California Raisin Marketing Board says, because they contain high levels of propionic acid, which acts as a natural preservative. Raisins also contain naturally-occurring tartaric acid, which enhances the flavors in bakery foods, the marketing board adds.
California Raisin Marketing Board
559-248-0287
www.calraisins.org
