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Raw materials, ingredients and auxiliary agents
Raw materials, ingredients and auxiliary agents

Raw materials, ingredients, and auxiliary agents in baked foods and spreads refer to the various components and additives that are used to create these food products. Raw materials are the basic ingredients used to create a product, while ingredients are substances added to the product to enhance its flavour, texture, and nutritional value. Auxiliary agents are additives that are used to improve the product's stability, consistency, or shelf life. For example, raw materials for baked goods may include flour, sugar, eggs, and butter, while ingredients may include chocolate chips, vanilla extract, and baking powder. Auxiliary agents may include emulsifiers, stabilizers, and preservatives. Similarly, raw materials for spreads may include fresh fruits such as strawberries or raspberries, while ingredients may include sugar, pectin, and citric acid. Auxiliary agents may include preservatives and flavourings. The quality and composition of raw materials, ingredients, and auxiliary agents can have a significant impact on the quality and safety of the final food product. It is important to source these components from reputable suppliers and to use them in accordance with industry standards and regulations. Food manufacturers must also carefully label all ingredients and additives on their products, to help consumers make informed choices about the foods they eat.

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