How to store crackers at home, shelf life and important requirements

Breadcrumbs are widely used in preparing a wide variety of dishes. If previously housewives prepared them themselves, grinding bread that had begun to go stale, now it is not difficult to buy the finished product. At the same time, it is very important to choose a quality product and, after purchase, to ensure the correct storage conditions so that the crackers remain suitable for the longest possible period.

How to choose quality products?

It is very important to initially purchase crackers that will provide the best quality of preparation, make the breading strong and crispy, and will not contain harmful components. If at least one of the important criteria does not match, it is better to look for another option:

The contents of the package must be visible, even if it is colored. Usually the packaging is transparent, but now there is a product that cannot be assessed visually, which is extremely undesirable. You need to pay attention to the color, it should be uniform, without grayish or greenish tints. Such deviations indicate mold and low quality raw materials.
Quality of packaging. To ensure that the crackers do not become damp and maintain optimal moisture, the bag must be sealed; damage and defects at the seams are not allowed.
Grinding Its properties largely depend on the size of the breading: if it is too fine, a dense crust will not form on the surface during deboning, and the composition will swell. Large crumbs do not stick well to the surface, which complicates the cooking process. The middle fraction is the optimal solution, which creates a dense crispy crust.
Composition of the product. Ideally, only flour, yeast and salt should be present, and the flour can be either wheat or rye. If there are baking powders, dyes or other additives, you should be careful with such a product. It may be tastier due to flavor enhancers, but it is better to use natural breadcrumbs.

For your information!
Be sure to pay attention to the expiration date, this is another indicator of quality. It should not exceed six months; for natural products, the period is usually from 1 to 4 months.

When choosing, it is better to give preference to products from well-known manufacturers. Often in stores at bakeries and private bakeries they sell crackers prepared literally the day before; they do not last long, but this is the highest quality of all possible solutions.

Under what conditions should crackers be stored?

First, you need to figure out how to properly store ready-made and oven-dried breadcrumbs. To prevent products from spoiling, you must follow a few simple recommendations:

The optimal humidity is no more than 60%, especially if the container is not closed very tightly. To preserve properties, it is better to create an optimal microclimate for stocks. In addition, moisture provokes mold, which will force you to throw away the product.
Temperature – up to +25°С. There are no exact limits, the main thing is that the room has a stable temperature background without sudden changes. The minimum threshold is at least +10°C, the room must be heated.
Do not place bags or containers with breadcrumbs near radiators or other heating devices.
If the package is open, there should be no products with a strong smell nearby, since crackers absorb all extraneous aromas.

If the product becomes damp during storage, it can be dried a little. After the crackers are removed from the oven or microwave, they need to be allowed to cool and then stored in compliance with all the conditions specified above.

How and where to dry crackers?

In order to dry bread at home, you will need:

Household appliance (microwave oven, electric dryer or oven).
A bakery product made from rye or wheat flour.
Knife.
Spices and salt to add flavor and aroma.
Cutting board.

In order to dry, take the bread and cut it into cubes, strips or cubes, as you like. It is not necessary to use a fresh product; even three-day-old bread will do, but without mold.

Wipe dryer trays or oven trays, as well as the walls inside heating appliances. This will prevent the semi-finished product from absorbing other odors.
A golden crust will appear on the crackers if you grease the surface of the oven tray with vegetable oil.
Experienced housewives recommend drying strips, blocks and cubes separately. When drying assorted items, due to their size, they can burn or not dry completely.

To ensure even drying, place the slices on an electric drying tray or oven tray in a single layer.

How many degrees should you dry crackers in the oven? - Beginner cooks ask? The temperature can vary between 170 - 190 degrees.

At what temperature should you dry crackers in an electric oven? Recommended temperature 150 degrees.

In the oven, for good air circulation, if there is no convection function, open the door slightly and lock it.

How long should you dry the crackers in the oven until they are fully cooked? Bread sticks are placed inside the oven only when it is warmed up. Ready time depends on the size of the cut. On average, the dish is ready in 20 - 30 minutes. During drying, stir the crackers several times to ensure even drying.

How to dry crackers in the microwave? Let us immediately note that several approaches will be required. Place the pieces on a microwave-safe dish. We fix the power at full strength. Time 1 – 2 minutes. Then stir in the crackers and turn on the appliance again until the dish is completely cooked.

At what stage of drying do you add salt and spices to your bread? It is better to do this before heat treatment. This way the crackers will soak well.

How long can crackers be stored?

The shelf life directly depends on the type of breadcrumbs, their composition and additives that were used. You need to remember a simple rule - the shorter the storage period, the more natural the product. As for the main options, they are:

If the product is natural, without any additives, it can be stored for no more than 30 days. This applies to both ready-made and homemade crackers, which are made at home by grinding bread.
Most breadcrumbs that are sold on the market have a shelf life of 2 to 4 months. This is also a good solution, which most often does not contain additives or is present in minimal quantities. But you need to remember that after opening the package, the period may be reduced.
If the product remains suitable for six months or more, it contains a lot of additives. Some people like this option because it doesn't require frequent replenishment of breadcrumbs.

First of all, you need to study the information on the packaging and follow the deadlines specified by the manufacturer. It is also necessary to check the production date, since the expiration date is calculated from the moment of manufacture, not purchase. If there is information about the shelf life after opening the package, you should be guided by this information.

Survival Menu: Crackers

Bread, as they say, is the head of everything. It just quickly becomes stale, becomes moldy and ceases to be of any value. Therefore, thrifty owners, when they see that a loaf has been waiting for its fate for too long, turn it into one of the most popular shelf-stable products - crackers .

Actually, it will also be useful for survivalists to master this simple skill. Moreover, what is much more important here is not “How to do”, but “What exactly to work with.” But the whole point is that bread made from different flours is stored completely differently. Wheat flour, for example, which is used to make classic loaves, does not withstand long-term storage. And white bread spoils quite quickly, even in the form of crackers . But rye flour is a completely different matter.

So the first thing you need to know is that you should only use bread made from rye flour. That is, the one that we call “black”. And what’s funny is that our Western colleagues know very little about him. Their products made from rye flour are more likely to be found in “diet food” stores or “eco-shops”. But these, as they say, are their personal problems and they should not worry us.

As you know very well, there are a huge number of varieties of “black” bread. But for crackers, it is best to take the simplest one - without adding any spices, seeds, caraway seeds and other nonsense. There is, of course, some difference between ordinary rye bread and “Borodinsky”, for example, in the initial content of moisture and nutrients. So take this point into account when preparing.

Bread must wait 2-3 days before making crackers. This is especially true for homemade bread. This will allow it to retain its shape better and crumble less, but will not affect its nutritional quality. Next, cut it either into one and a half centimeter cubes, or into strips 5 x 1.5 x 1.5. This size was not chosen by chance. The fact is that smaller crackers crumble more, and larger ones turn into something that needs to be pre-soaked before use. And large crackers can also break during transportation.

It is best to dry either in a frying pan or in the oven. Moreover, in both cases there is no need to add oil. But if you need to prepare crackers on an industrial scale, then nothing can do it better than an oven. So, remember the following algorithm:

Preheat the oven to 160 degrees.
Place the pieces of bread on a baking sheet in one layer, not too often so that they dry evenly, but not too often so as not to burn.
Place the baking sheet in the preheated oven for half an hour. It is better to leave the door ajar.
Mix and turn the future crackers so that the drying process proceeds evenly. Reduce the temperature to 90 degrees.
Turn over every 10 minutes and check for doneness. Criteria: dryness, hardness, golden or rich brown color. All this can be determined by taste.

If you intend to store it for the longest possible time, then it is better not to add any additives, such as pepper, salt, garlic or anything else. Otherwise, why not?

to store such crackers in cotton bags. Thus, they receive some protection from moisture and the possibility of free air circulation. If conditions require high humidity, then it is better to use ordinary plastic bags. Or, even better, vacuum packaging. In this form, crackers can be stored much longer.

What affects shelf life?

To understand how long breadcrumbs are stored, you need to understand what factors most influence this aspect. The shelf life depends on several nuances:

Type of crackers. The above describes what options there are and how long each of them is stored.
Compliance with storage conditions. If the temperature or humidity is disturbed, the period will be significantly shortened, and the products may deteriorate.
Container used. It is very important to use hermetically sealed containers to protect the contents from moisture, odors and pests.

If all conditions are met, the shelf life will be as long as possible. If you choose high-quality breadcrumbs and follow the described recommendations, they will always be dry, and the taste of the finished dishes will not deteriorate even at the end of the product’s shelf life.

Storing champignons in the freezer

At home, champignons can be stored in the freezer for a longer time. For ease of further use, before storing champignons in the freezer, you can subject them to various degrees of processing.

There are several options:

Freezing fresh champignons

Having chosen this storage option, you need to do the following:

Clean the mushrooms using the above method;
If necessary, cut the product into suitable pieces;
Divide into portions and seal the mushrooms using bags or containers.

Freshly frozen champignons can be stored for no more than 1 month.

Freezing boiled champignons

In order to freeze boiled champignons, you need:

Clean the mushrooms as above;
Rinse with running water;
Cut if necessary;
Place in boiling salted water and cook for about 10 minutes;
Place the cooked product in a colander and allow the liquid to drain;
Place on paper towels and let dry completely;
Place into portioned bags or containers and place in the freezer.

Frozen boiled champignons can be stored for six months.

Freezing fried champignons

If you need to freeze fried champignons, the procedure should be as follows:

Carry out preliminary cleaning of mushrooms;
Wash in running water;
Grind with a knife;
Fry with the addition of vegetable oil until the liquid evaporates;
Place on paper towels and allow excess oil to drain and let the mushrooms cool thoroughly.

Pack into bags and containers and place in the freezer.

Fried champignons can be stored in the freezer for six months.

Once thawed, champignons should be used immediately, as they cannot be re-frozen or stored in the refrigerator for long periods of time.

By using champignons for cooking, the rules and shelf life of which have been violated, you risk getting poisoned and harming your health. The fact is that after the expiration date, toxic substances begin to be produced in mushrooms, and they cease to be suitable for consumption. Therefore, only knowing how to store fresh champignons and frozen semi-finished products of this product can you be completely confident in the harmlessness of the prepared mushroom dishes.

Interesting: What to do if saffron milk caps have turned sour

Champignons are very popular mushrooms and are easy to find in grocery stores. They have a pleasant taste and beneficial properties and are often used to prepare homemade dishes. Champignons are classified as safe mushrooms. They can be consumed even raw, without heat treatment.

In this article we will talk about how to properly store store-bought champignons so that they stay fresh longer.