Which practice can lead to better quality in baked goods?

Consistent use of fresh, quality ingredients is the cornerstone of producing high-quality baked goods. Fresh ingredients have a significant impact on flavor, texture, and overall appearance of baked products. For instance, using fresh butter, eggs, and flour can enhance the taste and contribute to the desired rise or moisture in baked items. Quality ingredients also often have superior nutritional values, leading to healthier products that appeal to customers.

Inconsistent or poor-quality ingredients can lead to variations in the final product, adversely affecting customer satisfaction and brand reputation. Therefore, maintaining a standard of excellence through the careful selection of ingredients is essential for any bakery aiming to deliver the best possible baked goods. This practice establishes a consistent flavor and texture profile that customers come to expect and appreciate, ultimately contributing to the bakery's success.