On April 12, 2017, a California Raisins baking seminar was held in Kuala Lumpur, packed with pastry chefs and bakers from the food and beverage industry. Master Chef Baker Audrey Tan whipped up artisanal breads and pastries using California Raisins and created dough from scratch while sharing special baking tips and techniques using raisins.
Such crinkly morsals are really grapes, dried by the California sun. They pack a punch of natural sweetness which reduces the need for sugar as well as retain water well which helps keep bakery goods moist. Not only that, they boast antioxidants, fiber and potassium besides numerous other nutritious benefits.
Consumption of California Raisins in Malaysia has been consistent for the past three years, mostly in the foodservice (such as bakeries, restaurants and hotels) as well as manufacturing sectors, the biggest users of raisins in food prep and products. In the world, Malaysia was the 13th largest importer of California Raisins in 2016 at 2,261 tons valued $7 million. Of total Malaysian imports, the United States commands over 60% market share, followed by Iran and India.