What Are We Really Talking About
Raisins are just dried grapes, mostly from seedless types like Thompson (your standard golden-brown workhorse) or Sultanas (often lighter, sweeter, popular outside the US). Those tiny, tangy "Zante Currants"? Black Corinth grapes. Drying concentrates the sugars and flavour, giving that chewy texture and sweet-tart hit. For us wholesalers, the key details are:
- Size: Jumbo for visibility (think premium danishes), midget for even distribution (soda bread, muffins), standard for all-rounders.
- Moisture: Critical. Too dry? They're like little rocks. Too moist? Hello, mould. Hitting that sweet spot (usually 14-16%) is everything for shelf life and how they perform in the oven. Suppliers know this is non-negotiable.
- Processing: Sun-dried? Tray-dried? Tunnel-dried? Impacts colour and texture. You'll also see them lightly oiled (stops clumping) or untreated. Bakers have preferences.
Why Bakers Can't Quit 'Em
- Shelf Life Champs: This is massive for bakeries. Unlike fresh fruit that turns overnight, good raisins stored cool and dry will last years. Less waste for your clients, less headache for you. No 3 AM calls about rotting fruit.
- Flavour Punch: Intense sweetness and fruity depth. A handful transforms a plain dough. They add complexity you can't easily get from just sugar or syrups. Think cinnamon buns without plump raisins? Doesn't fly.
- Texture You Can't Fake: That satisfying chew? Essential. It breaks up soft breads and cakes, gives cookies character. Alternatives just don't deliver the same mouthfeel reliably.
- Bang for the Buck: Seriously, compare cost-per-impact to fresh fruit, many nuts, or fancy inclusions. The flavour concentration, long shelf life, and zero prep needed (no washing, peeling, coring) make them incredibly cost-effective. Bakeries run on margins – this matters.
- Plays Well With Others: Spices? Absolutely (cinnamon + raisin = classic). Nuts? Perfect. Chocolate? Surprisingly good. Grains? Yep. Oatmeal cookies, fruit breads, energy bars, even some savoury loaves... they're endlessly versatile. A true staple, not a fad.
The Bottom Line
Raisins aren't glamorous, but they're one of the most dependable, versatile, and cost-effective ingredients a commercial bakery uses. They solve real problems: extending shelf life, delivering intense flavour and texture without breaking the bank, and simplifying production. For us wholesalers, that means steady demand, good turnover, and happy clients who know this humble little fruit just works, batch after batch. They're a fundamental, unglamorous, but absolutely essential part of the baking landscape.
