Monday, June 30, 2008

5:50 PM

DRYING

Drying removes most of the moisture from foods. Thus microorganisms cannot grow and enzyme action is slowed down. Dried foods should be stored in airtight containers to prevent moisture from rehydrating the products and allowing microbial growth. For more information, request HGIC 3080, Drying Foods

5:42 PM

Some Information:BREAD

WRAPPED BREAD

Sliced and wrapped bread should always be kept in its wrapper. The ‘best before’ date will be displayed on the quick lock or wrapper.
Bread is best stored in its original packaging, tightly closed with a quick lock or twist tie. Stored this way, most bread will keep fresh for several days at room temperature. In warm humid areas, where mold growth is a problem, it may be best to freeze the bread and defrost slices as needed. Wrapped bread may be kept in a freezer for up to three months.

REFRIGERATORS

Avoid storing bread in a refrigerator. The average temperature of most domestic refrigerators is about 41°F (5°C). This is the temperature at which bread stales most quickly. One day in the refrigerator is equivalent to three days at room temperature.

FREEZERS

The freezer is the ideal place to store bread for keeping beyond its ‘best before’ date or when mold growth is a concern.
Wrapped bread will keep for up to three months in the freezer. Defrosting a loaf at room temperature can take a few hours; this can be speeded up by wrapping it in foil and placing it in a pre-heated oven.

MOLD

Newly baked bread is free from mold. However, mold spores, which are always present in the air, can fall on the crust and mold may develop, particularly in warm/moist conditions. To delay this process, it is important to store bread, tightly closed, in its original wrapping.

6:14 AM

Mould is most commonly found growing on bread and soft fruits such as bananas and grapes because its spores are common in the air, it can be grown within a few days by keeping moistened pieces of bread in an enclosed, humid environment.

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