|Frozen||Frozen storage temperature below 0°C (zero)|
|Cold||Cold storage temperature 4-10°C|
|Ambient||Ambient storage away from sun , heat, dry environment temperature 15-20°C, humility with or below 50% -60%|
Our Online shop some items with a product storage friendly reminder. And you should have your own common sense the product which to be kept in Frozen, Cold, and Ambient.
Storage and use tips:
Butter: keep in cold , Freezing is often unnecessary
Whipping Cream: Do not freeze, cream that has been frozen will not whip to the usual volume. once open consume in a week.
Milk: Pasteurized homogenized milk (UHT) milk can keep in Ambient. keep in cold storage after open and consume 3-4 days.
Cream cheese: can be frozen for later use in cooking, but not for making cheese cake,will not cream well and the texture and consistence.
Sour cream, yogurt and buttermilk: All of the cultured, soured dairy products lose their smooth texture when frozen. They become grainy and sometimes separate out their water. Don't frozen it.
Grains ,Cereals, Wheat; Flour:
Most packing of oat, grain, granola, cereals.. are through grain drying before pack, Drying of grain that is at or above 18% moisture content should commence immediately
Grain and Flour temperatures above 15˚C and moisture contents above 14.5% increase the risk of insect and mite populations developing. Cool temp. to be stored at moisture contents below 10˚C and effectively increases the safe storage time.
Best keeping the flour , grains, cereals in a Glass tight container with adding some silicon gel pack if needed.
Keep flour dry in a humid climate!
Away from high humidity storage and warm place, ideal for flour, grain storage is below 70%humid storage.
If you not immediately consume, you better keep in air tight container or seal bag and in cool storage. You house without air conditions, and summer's hot you should put in all in cool storage.
A high room temp. will increase the risk of insect even the packing sealed. The better storage is main point to keep your food in quality and Nutrition.
Gelatin powder, baking soda, baking powder keep in room temp. it can use very long time even though the expiration date may have passed, here's a simple test that you can do to test whether your baking soda or baking powder is still good to use! Baking soda and baking powder are essentially chemical leaveners that react to temperature and other ingredients, so you are testing to see if the chemicals are still active. All you have to do is drop a little bit of the baking soda or baking powder into hot water (and vinegar if testing baking soda) and look for a bubbling reaction — Add one tea spoon powder to hot waterif there's fizzing, it's still good to use!
Instant Dry Yeast - most original packing yeast shelf life is one half -two years to keep in room temp. But once you open keep it in cold storage with air tight zip bag or container could keep to use for half year.
DON'T REFRIGERATE! Chocolate easily absorbs odors of whatever’s in the refrigerator.When chocolate is kept at a consistent temperature below 22˚C (ideally between 18 and 20˚C), and at a humidity of less than 55%, the emulsion of cocoa solids and cocoa butter will stay stable for months.
Sometimes, you have to refrigerate: Summer’s hot over 30˚C, and not everyone uses air conditioning. This will melt and damage your chocolate, but before you put chocolate in the fridge, first wrap it tightly to protect against odors and condensation, then seal it in an airtight container. Put it in refrigerate in short time 15-20mins When you take it out, let it come back to room temperature before unwrapping. This will keep your chocolates edible for anywhere from three to six months.
Fresh vegetable keep in refrigerator at 2-4 Celsius; can keep 4-6 days. if leafy vegetable just a bit dehydrated, which can still occur even if the greens remain in constant refrigeration. Submerge the wilted greens in cold water by placing them in a dish, filling it with water, and putting it in the refrigerator overnight. After 12 hours in the refrigerated water, the chard greens are revived. Now you never need to compost your wilted greens or lettuce.
Remove band or tie; wash and dry. Snip off the ends and submerge them in a glass of water. Cover with a plastic bag and leave in the refrigerator.
Frozen fruit can last up to a year in your freezer, frozen puree is one our most use for dessert and cake.Because it is IQF frozen fruit can keep the Nutrition of fruit and fruit quality. IQF Individual Quick Freezing.