Crackers are again baked bread. Dehydration increases an expiration date practically of any product, however even dried bread demands the special relation and observance of rules of storage.
Instruction
1. You dry the crackers intended for long-term storage from fresh, "not stale" fresh bread in well heated oven. They are characterized by low humidity therefore in the corresponding conditions can lie a long time without loss of quality.
2. You store crackers separately from fresh bread in the dry room with relative humidity not higher than 75% and with the temperature from 0 to 15 °C. Change of humidity of air indoors causes moistening (if the humidity increases) and drying (if the humidity sharply went down) a product. All this leads to change of structure of a product. Constantly increased humidity of air, namely more than 75%, leads to loss of fragility of a product and provokes its souring and also gives the fertile field for reproduction of a mold fungi.
3. If sukharny products contain fat, processes of its oxidation can begin. Because these products have a pore structure, interaction happens to oxygen of air on a bigger surface, and processes of oxidation can proceed much quicker. It is impossible to place crackers in polyethylene, and therefore for minimization of oxidation use cotton bags or envelopes from paper food with perforation. This chemical process is influenced also by the increased temperature in the room storing crackers.
4. Surely carry out disinfection. One of the most important rules of storage of crackers says that the place where these products are stored, shouldn't be infected by "granary" wreckers. Otherwise you risk to be left without stocks or, what is much more terrible, will be infected through the use of this product with any infection had those wreckers.
5. In general, warranty periods of storage of sukharny products aren't defined by standards. But under the corresponding conditions these products can be stored from a month to one year.