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How to Store Our Products

Under same conditions, sourdough products have later expiration date compared with products made with using commercial yeast. Main reason of this is special microflora exist within sourdough. Different species of lactic acid bacteria within sourdough produce more acidity that slows down remarkably the growth of undesired microbial activity such as mold. Besides spoilage, another concern during storage of baked products is staling. Staling is not spoilage. It is water loss of product due to starch retrogradation in which starch molecules release water content and return to their original crystal structure. In order to retard staling of whole baked goods should be wrapped with air tight packaging material or container. Air tight storage will slows down evaporation of water and microbial contamination from surroundings.

Short Term Consumption;

Shelf life of our products that are stored at room temperature and within air tight situation will be 4 to 7 days during summer (between 24-28 Celsius) and 6 to 10 days during winter (below 20 Celsius). Since microclimate of each house differs, spoilage and staling should be watched carefully over time. If any sign of spoilage is observed, product should be placed in refrigerator. If just staling exists, product should be sprayed with small amount of water and heated within pan, skillet, toasting equipment or oven. This will make baked good almost turn to its original freshness.

If just staling exists, product should be sprayed with small amount of water and heated within pan, skillet, toasting equipment or oven

Middle Term Consumption;

Products should be stored at refrigeration temperature range (between 4-10 Celsius) if it will be consumed within 15 to 30 days. This temperature range will retard spoilage remarkably compared with storage at room temperature. However, since starches lose their water content at 4-10 Celsius much faster than any other temperature range, storage in refrigerator makes product to become dry and stale earlier. In order to make product fresh again, product should be sprayed with small amount of water and heated within pan, skillet, toasting equipment or oven.

Long Term Consumption;

Actually, whatever the term the product will be consumed in, best storage condition of baked goods is to freeze them. Freezing means decreasing product temperature below -18 Celsius. Freezing process has two advantages. First, few types of microorganism can survive below that temperature and this means products can be kept unspoiled for much more time. Second advantage is to prevent staling by keeping water as frozen (solid phase) and making water almost impossible to evaporate and escape from product. So, freezing prevents drying and staling.

Bäckerburg baked gods can stored below -18 Celsius as frozen up to 6 months to 1 year. Products can be frozen as whole or sliced. However, once it is thawed unconsumed residue should not be frozen again. Instead, residue should be kept at refrigeration temperatures (between 4-10 Celsius) and consumed in 15 days. If it is planned to consume product gradually, it should be frozen as sliced rather than whole. By doing so, the amount to be consumed will be heated and the remaining parts will be kept frozen and protected. Frozen baked goods can be directly heated without spraying water onto.

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