Proper Storage Techniques for Baking Ingredients

Much attention goes to the proper storage environment for raw foods, such as meat and vegetables. Baking ingredients have a shelf life, too, as well as the potential to spoil and not work as effectively when storage conditions are not ideal. By practicing proper humidity control for baked goods and following storage recommendations, you’ll maximize the shelf life of ingredients, reduce waste and ensure the quality of manufactured products.

The Importance of Humidity Control for Baked Goods

When relative humidity levels are high, dry ingredients absorb the moisture in the air. This affects:

• Their weight
• Their density
• Cook times
• Ingredient quality
• Shelf life
• Interactions with other ingredients
• Flavors
• Nutritional qualities
• Consumer health

In addition to storage conditions, humidity control for baked goods is important during the preparation, baking, and cooling stages. When the air lacks sufficient moisture, for example, yeast bread may not rise appropriately. When relative humidity levels are too high when a freshly baked good rests, the food is vulnerable to mold. Problems that result from not having the correct environment for preparing, baking, and cooling food affects the efficiency and operations of commercial baking facilities.

Tips for Storing Common Baking Ingredients

The rule of thumb for storing baking ingredients that don’t require refrigeration or freezing is to place them in an airtight container in an area that’s cool, dark, and dry. Ideal environments are between 50° and 70° F with a relative humidity level at or below 60 percent. Many ingredients have a shelf life of up to two years, but it’s always best to observe a manufacturer’s expiration dates.

Keep the following ingredients dry and covered:

• Baking soda
• Baking powder
• Bouillon granules or cubes
• Dry bread crumbs
• Solid chocolate
• Cornmeal
• Cornstarch
• White wheat flour
• Grits
• Powdered milk
• Dry pasta
• Rice
• Shortening
• Artificial sweeteners
• Sugar, all types
• Cereal
• Tea, all types
• Marshmallows
• Vinegar
• Baking mixes
• Sauce mixes
• Pudding mixes
• Soup mixes
• Dried vegetables
• Salt
• Whole and ground spices and herbs
• Vanilla and other extracts
• Dry beans and peas

By keeping the following foods refrigerated, even before opening their packaging, you’ll extend their shelf life:

• Baked goods
• Cornmeal (freeze for indefinite storage)
• Whole wheat and other whole grain flours
• Molasses
• Dried fruit
• Dehydrated vegetable flakes
• Meat substitutes
• Nuts
• Dry yeast

Refrigerate the following foods after opening:

• Pectin
• Chocolate syrup
• Ground coffee
• Jam and jelly
• Marshmallow cream
• Mayonnaise
• Syrups
• Vegetable oils
• Prepared frosting
• Sauces and condiments
• Parmesan cheese
• Coconut, all forms
• Peanut butter

Part of a baking facility’s operations should include regularly monitoring the temperature and humidity of all the locations in which food is stored. To make humidity control for baked goods simpler, use temporary humidity control solutions that include remote monitoring capabilities. The custom solutions that Polygon offers reduce energy costs and the load on facility HVAC systems while maintaining the ideal temperature and relative humidity levels. Remote monitoring technologies alert necessary workers when conditions fall below optimal levels so they can act quickly. Contact Polygon to learn how temporary climate control solutions will benefit your facility.

[Photo from Rebecca Siegel via CC License 2.0]