Rusks are secondary baked bread. Dehydration increases the shelf life of almost any product, but even dried bread requires special attention and storage rules.
Instructions
Step 1
Dry rusks intended for long-term storage from fresh, "unwanted" soft bread in a well-heated oven. They are characterized by low humidity, therefore, in appropriate conditions, they can lie for a long time without loss of quality.
Step 2
Store crackers separately from fresh bread in a dry room with a relative humidity of no more than 75% and a temperature of 0 to 15 ° C. A change in the air humidity in the room causes humidification (if the humidity rises) and drying out (if the humidity drops sharply) of the product. All this leads to a change in the structure of the product. Constantly high air humidity, namely more than 75%, leads to a loss of fragility of the product and provokes its souring, and also provides fertile ground for the reproduction of molds.
Step 3
If rusks contain fat, oxidation processes may begin. Due to the fact that these products have a porous structure, interaction with atmospheric oxygen occurs on a larger surface, and oxidation processes can proceed much faster. Do not put crackers in polyethylene, so use cotton bags or food-grade paper envelopes with perforations to minimize oxidation. This chemical process is also affected by the increased temperature in the room storing the crackers.
Step 4
Be sure to disinfect. One of the most important rules for storing rusks says that the place where these products are stored should not be infected with "granary" pests. Otherwise, you run the risk of being left without stocks, or, what is much more terrible, through the use of this product, you will become infected with some kind of infection carried by the very same pests.
Step 5
In general, the guaranteed shelf life of rusks is not defined by standards. But under appropriate conditions, these products can be stored from a month to a year.
