While many believe the media machine when it tells you that name brands are always better than generic that is simply not true. There are many times when generic is not only the exact same thing but in some cases better than the name brand.
1. Flour
I've purchased fancy-pants flour and generic and never really noticed a huge difference in the end results. The thing to keep in mind is this: The best way to measure flour is to weigh it. Because millers differ in how they grind flour, you may get inconsistent results based on incorrect measurements. One cup of flour could result in different amounts. Buy whatever flour fits your budget, but then weigh it when you bake.
2. Sugar and other sweeteners
Honey, granulated sugar, powdered sugar, brown sugar — they're all different in composition. Some honey has corn syrup added; beet and cane sugar differ in their makeup and GMO-status; brown sugar is processed differently.
As long as you're comparing apples to apples, a like sweetener to a like sweetener, I'm not convinced that the brand name really matters. For instance, if the generic is processed the same way as the big label, does it make a difference? I don't think so.
3. Beans
While there is some texture difference between brands — I did not like those name-brand black beans I bought at Costco — generic beans can hold their own. Because beans typically are mixed in with other ingredients in chilis, soups, and burritos, they don't really have to stand alone. Go with whatcha got.
The last one mentioned on this list has caused quite a stir with chefs and bakers around the globe. Take a look and let us know what you think of this hot topic issue.
Nice info thanks a lot really love food prep
I read page one but could never get it to go to page two.
same here