How to Store Baking Products
Just as you are passionate about baking and the new trends in the baking industry, you should be well aware about the storage of your baking ingredients as well. Learning how to store the baking ingredients ensures freshness and offers the best results in your baking. With fresh items like eggs and milk it is easy to look at its consumption date and store accordingly. But, when it comes to baking items like sugar, flour, baking powder, baking soda etc. one should take care of the ways to ensure it in the best possible way.
Moving on, when was the last time you cleaned out or maybe tossed any old baking ingredient in your kitchen’s cupboard? Well if you just shrugged your shoulders then it might turn out be a scary affair.
On the other hand, if properly stored and maintained, your baking product will be your best company when you plan to treat your family and loved ones. Hence, it is very important to store your baking ingredients in a way that they remain fresh to make your food taste good, but at the same time they don’t become harmful for your health. Here are a few tips on how you can store baking products:
Baking Powder expires within twelve to eighteen months hence it should be stored tightly covered in a cool and dry place. To know if your baking powder is still utilizable, mix 1/2 teaspoon baking powder with 1/4 cup water. It will bubble if it is fresh.
Baking Soda’s expiration time is similar to that of baking powder and it should be stored tightly covered in a dry place. To one and a half teaspoon baking soda, add a tablespoon of vinegar. If it fizzes, then it will still help leaven food but if it doesn’t fizz you can use it as an odor catcher in the refrigerator.
Cornstarch’s storing method is similar to that of baking soda and baking powder but if the cornstarch solidifies or gets damp, it can lead to bacterial growth. Hence, it should be disposed off!
Flour expires in six to twelve months and should be stored in an airtight container in a cool, dry place. Flour tends to develop a rancid smell over time so the smell tests will help when testing flour.
Whole Wheat Flour expires in one to three months and sustains longer if refrigerated. It should be stored in an air tight container in a cool, dry place. After refrigeration, if the flour gets frozen, allow it to come to room temperature before using it in baked goods.
Yeast should be used by the dates mentioned on the pack and stored in the refrigerator once opened and used by the date. To test if it can be consumed, fill a measuring cup with 1/2 cup of warm water and stir in one teaspoon sugar and two teaspoons yeast. If this mixture foams and bubbles within ten minutes, then the yeast is still active.
Shortening stays for three to eight months after its opened and eight to twelve months if it is unopened. If shortening is stored for too long, it develops an undesirable taste and odor. If the shortening has not been used in a while, smell it before using.
Sugar, White Granulated Sugar, Brown Sugar and Icing Sugar stay for months and should be stored in an airtight container to retain its moisture. In case the moisture is lost, brown sugar becomes hard which further can be softened by heating it in a 250 degree oven for a few minutes. Sugar does not expire though you should discard it if it picks up orders or develops lumps.
Honey does not get spoiled but it has a tendency to crystallize. Warming it a little transforms it to liquid.
Vegetable Oil expires in one to six months when opened and six to twelve months unopened. Store it in an airtight container in a cool, dark place. Oil that is stored for too long will go rancid and develop an undesirable taste and color. Always smell the old oil before using it in a recipe.
Vanilla stays for one year if it is opened and for five years if unopened and should be stored in an airtight container in a cool, dry place. Vanilla does not spoil but, instead, will mature over time due to the alcohol content.
Vinegar stays for one year after opened and 2 years unopened. It should be stored in an airtight container in a cool, dark place. Vinegar tends to get cloudy over time. Surprisingly, if this happens, the vinegar is not spoiled and can still be used. Vinegar is self-preserving and the hazy texture formed over is only an aesthetic change.