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Re: How about generic baking ingredients?

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Posted by cookie on March 15, 1999 at 17:38:14:

In Reply to: Re: How about generic baking ingredients? posted by cookie on March 15, 1999 at 17:34:11:

: : I am thinking about selling my jumbo chocolate chip cookies but I have a few ?'s.
: : 1. Can I use generic brands for flour, sugar, & butter? Arent all unbleached flours the same; also, Land o lakes butter is so expensive
: : 2. Do you really need a good chocolate like Ghirardelli (my favorite) for good c. c. cookies (my economics degree reminds me to keep costs low)?
: : Any other interesting cookie tit bits would be much obliged.

: : Thanks,
: : Jordan Wannabe Cookie Boy

: Dear Jordan,

: The product is always the sum of its parts. You can look for bargains in high quality ingredients, but if you skimp on quality, it will show. Also, it's TID, not TIT BITS!

About the other ingredients: Granulated sugar, you could probably get away with using a generic brand, but definitely don't try that with butter or chocolate. Ther is a difference!!! Try your own taste test of raw ingredients. See for yourself.

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