Shelf life of pastries according to GOST. Storage conditions and shelf life of confectionery products

Cookie- a confectionery product made from wheat dough, containing a significant amount of sugar and fat, of small thickness and various shapes.

Classification and range. Depending on the recipe and method of production, cookies are divided into groups: sugar, lingering, rich.

Due to the high content of sugar, fat, egg products, sugar cookies have a sweet taste, dark surface color, increased fragility and porosity in the fracture. For example, the following are produced from premium flour: “Lemon”, “Nut”, “For tea”, “Classic”, “Dairy”, “Strawberry”, “Jubilee”, “Raspberry”, “Apricot”, “Rot Front”, "Neva", "Hi", "Home"; from flour of the first grade: "Raisin", "Sadko", "Sugar", "Tea", "Chess"; from flour of the second grade: "Ukrainian", "News".

Long biscuits are characterized by a layered structure, less brittleness and swelling than sugar biscuits. For example, the following are made from premium flour: "Children's", "Maria", "Aurora", "Moscow", "Salty", "Apple"; from flour of the first grade: "Sport", "Croquet", "Far Eastern", "Riddle"; from flour of the second grade: "Mix No. 2".

Butter biscuits differ from other types in that only the highest grade flour is used for its production, as well as a large number of Sahara, butter and eggs. In addition, the recipe may include milk, nuts, raisins and other products. These cookies are small in size, with a variety of textures and shapes. Butter cookies are subdivided into shortbread (sand-removable, sand-jigged), whipped, croutons and nut.

Shortbread biscuits are made from plastic dough with a high content of sugar and fat, molded by the method of excavation and jigging. It has a crumbly structure, for example, sand-removable: “Leaves”, “Oil”, “Nut”, “Sand”, “Ukrainian”, “With raisins”, etc .; sand-jigging: "Chamomile", "Asterisk".

Whipped biscuits are prepared by beating eggs or only proteins with powdered sugar and adding a small amount of flour after beating. Products are molded by jigging. The surface of the products is sprinkled with sugar, chopped almonds, fondant, glazed, glued with the filling. These are varieties such as: "Gourmet", "Leningrad", "Flower".

Cookies such as crackers are made from rich aerated dough with the addition of raisins, candied fruits. The dough is shaped into a loaf, baked, cut into pieces and dried. These are "Nareznoe", "Moscow bread", "Almond bread".

Nut cookies are made by mixing sugar, eggs, flour and ground nuts. Formed by jigging. Cookies have a dense structure, for example "Almond", "Slavic".

The nutritional value of cookies is determined by their high calorie content and digestibility. The biscuits are tasty and attractive. appearance. Due to the low humidity, most of the products are a valuable food concentrate with long term storage. High the nutritional value cookies due to the significant content of carbohydrates, fats and proteins. Butter biscuits are the most high-calorie - 1979 kJ / 100 g.

F actors that shape quality. Sugar cookies are produced using flour with low and medium quality gluten, observing the conditions that prevent it from swelling: low dough moisture (15-18%), quick dough kneading (10-15 minutes) at a low temperature (17-25 ° C) . This allows you to get a plastic dough that is easy to form, retains its shape, so a pattern is usually stamped on the surface of sugar cookies.

Ready dough rolled once between rollers for uniform distribution of components in it and obtaining a layer of a certain thickness, and then molded on rotors, applying a pattern to the upper side of the products.

Dough pieces are baked for 4-5 minutes in an oven at a temperature of 160-250 °C. At this stage, the formation of a porous structure of products occurs, a characteristic golden hue appears, taste and aroma are formed. After baking, the products are cooled, quality checked, wrapped and packaged.

Long biscuits are made using flour with weak gluten. Kneading dough with high humidity (25-32%) is carried out at a temperature of 30-40 ° C for 40-60 minutes. The resulting elastic-elastic plastic dough is repeatedly rolled through rollers to obtain a layered structure and molded with the help of dies, at the same time punctures are applied to the surface of the products (so that bubbles do not form during baking). The remaining stages are similar to the technology for the production of sugar cookies.

Defects. When examining the quality of cookies, defects can be detected both of a production nature (burntness, undercooking, traces of undermixing, foreign inclusions, etc.), and resulting from non-compliance with the conditions and terms of storage (rancidity, mustiness, mold, etc.).

Quality control carried out according to the following indicators: nutritional and biological value, organoleptic, physico-chemical, safety.

The organoleptic evaluation of the quality of cookies begins with an examination of the external design, labeling and identification of deviations in mass. By examining a pack of cookies, the following is established: the clarity of the print, drawing and inscriptions, the brightness of the label, paying attention to the presence (or absence) of contamination, grease stains, and tears on the packaging material. The condition of the packaging (wrapping) of the biscuits is checked for the tightness of the wrapping, taking into account the skewed label. The correctness and legibility of the marking is checked by a composter or a stamp on the label. According to the date of release of cookies, compliance with the guaranteed shelf life is checked. After opening the pack, the net mass of cookies is determined by weighing on technical scales. Organoleptic indicators of cookies - shape, surface, color, taste and smell, appearance in a break - must meet the requirements specified in Table.

Table. Organoleptic indicators of biscuit quality

When assessing the quality of sugar and hard cookies, the length, width, diameter and thickness are normalized depending on its shape. Square-shaped cookies should have a side of no more than 65 mm; rectangular shape - length no more than 90 mm, width no more than 65 mm. The diameter of round cookies should not exceed 70 mm, figured - 75 mm. The thickness of sugar and hard cookies, regardless of their shape, should be no more than 7.5 mm, curly shortbread - 20 mm. In sets of butter biscuits, a deviation from the mass within + 10% is allowed.

The size of the cookies is set using a caliper, measuring 5 products. The average length, width and thickness are compared with the requirements of the standard.

Physical and chemical indicators are established depending on the type of biscuits. So, the mass fraction of total sugar in terms of dry matter (according to sucrose) should be no more than: for sugar cookies 27%, protracted 20%, butter cookies not less than 12%. Mass fraction of fat: in sugar cookies from 2 to 30%, in protracted from 7 to 28%, rich at least 2.3%. Humidity: sugar cookies 9-10%, protracted 5-9.5%, butter cookies no more than 15.5%, maximum deviation +2%. Humidity is determined by drying a sample of biscuits in an oven.

The alkaline reaction of cookies is due to the presence in it of chemical disintegrants that have not partially decomposed during baking, as well as their decomposition products (soda and ammonia). Excessive content of alkaline compounds in cookies is undesirable, as it impairs the taste. Alkalinity is determined by titrating an infused sample of biscuits with 0.1 N sulfuric acid. Alkalinity is expressed in degrees. The degree of alkalinity means the amount of 0.1 n sulfuric acid solution used to neutralize the alkalis contained in 100 g of the product. Regardless of the type of biscuit, the alkalinity index should not exceed 2 °.

Calculation of the alkalinity of cookies is carried out according to the formula

where a is the amount of a 0.1 n solution of acid H 2 S0 4 that went for titration, ml; K - correction factor for acid; 250 - the volume of distilled water taken to infuse a sample of cookies, ml; 100 - alkalinity in degrees; 25 - a sample of cookies, g; 50 - the volume of the filter taken for titration, ml; 10 - coefficient for converting acid to 1 n.

Wetting (swelling) characterizes the porosity of products: in sugar cookies it should be at least 150%, in protracted - 130%, sugar - 110%. Wetness is the ratio of the mass of the wet biscuits over a certain period of time to the mass of dry biscuits, expressed as a percentage. Good cookies get wet quickly in water. To determine the wettability, a three-section cage made of stainless metal mesh with openings no larger than 2 mm 2 is used. A cell with cookies is immersed in a vessel with water at a temperature of 20 ° C for 2 minutes. After draining excess water, the cage is weighed along with the wet biscuits. The calculation of wetness is carried out according to the formula

Safety indicators for the level of content of toxic elements, mycotoxins, pesticides, radionuclides must comply with MBT standards:

Toxic elements, mg/kg, no more

Lead ...............................0.5

Arsenic..............................0.3

Cadmium............................0.1

Mercury.......................0.02

Copper.......................15.0

Zinc............................30.0

Mycotoxins, mg/kg, no more

Aflatoxin B,........... 0.005 (raw material control)

Deoxynivalenol ............................... 0.7

Pesticides, mg/kg, no more

Hexachlorocyclohexane.........0.2

DDT and its metabolites ....................0.02

Radionuclides, Bq/kg

Cesium-137.......................50

Strontium-90............................80

Microbiological indicators are given in table.

Table. Microbiological indicators of biscuit quality (according to MBT)

Organoleptic assessment of cookies is carried out according to GOST 5897-90, moisture content is determined according to GOST 5900-73; mass fraction of total sugar - according to GOST 5903-89; fat - according to GOST 5899-85; alkalinity - according to GOST 5898-87; wetness - according to GOST 54-80; total sulfurous acid - according to GOST 26811 - 86; mass fraction of ash - according to GOST 5901-87; toxic elements - according to GOST 26930-86, GOST 26934-86, GOST 26927-86.

Taste and smell are determined by testing the product at a temperature not lower than 18 and not higher than 22 °C. Establish the presence of unpleasant or unusual odors and tastes, crunch on the teeth due to the presence of mineral impurities.

Packaging and labeling. Cookies are packaged in boxes, metal cans, packs and packages.

Cookies with a net weight of up to 1.5 kg are packed in boxes in rows on edge or flat; butter and lingering cookies with a quantity of 1 kg of at least 100 pcs. it is allowed to pack in boxes in bulk.

In metal cans, cookies are packed in bulk or stacked with a net weight of not more than 1.5 kg. Banks are lined inside with parchment, parchment, waxed paper or cellophane.

Free places in a box, jar on top of paper are filled with paper or cellophane shavings, a pad of wrapping paper, corrugated or embossed paper.

Cookies are packaged in jars with a net weight of not more than 400 g. Cookies are wrapped sequentially in two layers of paper: 1st layer (wrapping) - parchment, parchment or subparchment of ZhV, PZh brands; 2nd layer - an artistically designed label or a parcel made of writing or label paper, laminated foil or polymeric materials.

In plank, plywood, corrugated cardboard boxes, weight biscuits are placed in rows on the edge with a net weight (no more): sugar and protracted - 15 kg; butter (in bulk) - 5 kg; "Piparkukas" - 12 kg; diabetic - 8 kg. Strips of cardboard or thick paper are laid between the rows of cookies, and each horizontal layer is laid with parchment, glassine, waxed or wrapping paper.

It is not allowed to pack cookies in boxes, boxes and bags with wet labels and trademarks.

Marking on boxes, jars, packs, packages with cookies should contain: trademark, name of the manufacturer, its location; name and composition of the product; net weight; storage conditions; date of production (when packing on PAKCH10 machines, the month and year are applied to the packs); best before date; information about food and energy value product; designation of the standard according to which the cookie is made and can be identified.

Additional information is indicated on boxes, jars, packs with diabetic cookies.

The absence of a trademark on the labels of packs with a net weight of up to 50 g inclusive is allowed.

Each unit of transport container is marked with the generally accepted details, as well as handling signs: “Caution, fragile”, “Afraid of dampness”.

Conditions and terms of storage and transportation. Cookies are stored at a temperature of 18 + 5 ° C and a relative humidity of no more than 75%. If the air humidity is higher than specified, the cookies are moistened and increase in mass due to the absorption of moisture, lose their fragility, become soft and may become moldy. In rooms with air humidity significantly below 75%, the products dry out, their swelling decreases. Violation of the temperature regime of storage leads to the appearance of signs of rancidity and salting of fats in the cookies. Cookies can be affected by flour pests (flour moth). Therefore, it is necessary to strictly monitor the cleanliness of the premises and carry out disinfection in a timely manner. It is not allowed to store cookies together with products that have a specific smell. Do not expose cookies to sunlight.

The shelf life of biscuits from the date of production is set as follows: for sugar and lingering biscuits - 3 months; for cookies "Odessa" - 2 months; for cookies with mayonnaise - 1.5 months; for butter cookies with a mass fraction of fat up to 10% - 45 days; for butter cookies with a mass fraction of fat from 10 to 20% - 30 days; for butter cookies with a mass fraction of fat over 20% - 15 days.

Biscuits are transported by all means of transport in covered vehicles in accordance with the rules for the carriage of goods in force on this type of transport.

A frequent guest in every home can be safely called cookie this is a great idea for a snack, because among the variety of types and tastes of the huge world of baking, each of the household members will choose their own.
This is a universal delicacy that saves at work, on the road, and on an active walk with a child. The main components of cookies are flour, sugar and eggs, a variety of additives will only give impeccable completeness. As they say: Everything ingenious is SIMPLE!

There are such types of cookies:
sugar
lingering or dry
butter (which can be shortbread, puff, whipped or oatmeal)
Sugar cookies have a porous, fragile structure, and as a rule, on the front surface of the pattern, which is ensured by the production of plastic dough.
hard cookie- layered, has less brittleness and swelling, contains less sugar and fats, is produced from elastic dough. In a long dough, the moisture content of which is almost 1.5 times higher than the sugar dough, the sugar content is almost 2 times less, which allows it to be included in some types of diets.
Butter cookies are produced in a variety of shapes, small sizes, from a dough that is diverse in its properties and contains a large amount of sugar, fat and egg products.

!!! All types of cookies can be stored: in glassware; in cans with tightly closed lids; in sealed plastic trays; in parchment paper.

A few secrets about cookies:
1. Fragrant biscuits with spices (cinnamon, cloves, etc.) must not be mixed with other pastries so that everything is not saturated with the aroma of spices
2. It is recommended to store cookies with icing in one row, but if chocolate glaze completely dry, then it can be put in two layers, re-laying with waxed paper
3. Cover the biscuit container with airtight lids (they keep the biscuits from getting wet, which allows the biscuits not to get wet)
4. Separate the cookies from each other with wax paper (the paper between the cookies prevents the cookies from sticking together and they will not crumble when taken out)
5. To preserve the freshness of cookies, you can freeze them (it will be fresh, in this case, up to 6 months). Before freezing, wrap the cookies in special plastic and place them in an airtight container. This will keep your cookies from freezing, preserve the flavor, and also prevent the absorption of foreign odors from the food in your freezer.
6. If you want your homemade cookies to stay tender, try adding pieces of dried fruit to the dough.
7. If you feel that the cookies have become too dry, then add a piece of apple to the container where they are stored (the apple will help restore softness to the cookies)
8. If your crispy biscuits have become too soft, place a piece of bread in a container (the bread will absorb excess moisture, which makes the biscuits too soft. When the bread becomes stale, replace it with a fresh piece)

Package

Cookies are packaged in boxes, metal cans, packs and packages. Cookies with a net weight of up to 1.5 kg are packed in boxes in rows on edge or flat; butter and lingering cookies with a quantity of 1 kg of at least 100 pcs. it is allowed to pack in boxes in bulk. In metal cans, cookies are packed in bulk or stacked with a net weight of not more than 1.5 kg. Banks are lined inside with parchment, parchment, waxed paper or cellophane. Free places in a box, jar on top of paper are filled with paper or cellophane shavings, a pad of wrapping paper, corrugated or embossed paper. Cookies are packaged in packs with a net weight of not more than 400 g. Cookies are wrapped sequentially in two layers of paper: 1st layer (wrapping) - parchment, parchment or subparchment of ZhV, PZh brands; 2nd layer - an artistically designed label or a parcel made of writing or label paper, laminated foil or polymeric materials.

In plank, plywood, corrugated cardboard boxes, weight biscuits are placed in rows on an edge with a net weight (no more) of sugar - 15 kg. Strips of cardboard or thick paper are laid between the rows of cookies, and each horizontal layer is laid with parchment, glassine, waxed or wrapping paper. It is not allowed to pack cookies in boxes, boxes and bags with wet labels and trademarks.

Marking

On boxes, cans, packs, packages with cookies should contain: trademark, name of the manufacturer, its location; name and composition of the product; net weight; storage conditions; date of production (when packing on PAKCH10 machines, the month and year are applied to the packs); best before date; information about the nutritional and energy value of the product; designation of the standard according to which the cookie is made and can be identified. Additional information is indicated on boxes, jars, packs with diabetic cookies. The absence of a trademark on the labels of packs with a net weight of up to 50g inclusive is allowed. Each unit of transport container is marked with the generally accepted details, as well as handling signs: “Caution, fragile”, “Afraid of dampness”.

Terms and conditions of storage and transportation

Cookies are stored at a temperature of 18 + 5 ° C and a relative humidity of no more than 75%. If the air humidity is higher than specified, the cookies are moistened and increase in mass due to the absorption of moisture, lose their fragility, become soft and may become moldy. In rooms with air humidity significantly below 75%, the products dry out, their swelling decreases. Violation of the temperature regime of storage leads to the appearance of signs of rancidity and salting of fats in the cookies. Cookies can be affected by flour pests (flour moth). Therefore, it is necessary to strictly monitor the cleanliness of the premises and carry out disinfection in a timely manner. It is not allowed to store cookies together with products that have a specific smell. Do not expose cookies to sunlight.

Cookie shelf life. From the date of production, the following storage periods are established: for sugar and long biscuits - 3 months; for cookies "Odessa" - 2 months; for cookies with mayonnaise - 1.5 months; for butter cookies with a mass fraction of fat up to 10% - 45 days; for butter cookies with a mass fraction of fat from 10 to 20% - 30 days; for butter cookies with a mass fraction of fat over 20% - 15 days.

Biscuits are transported by all means of transport in covered vehicles in accordance with the rules for the carriage of goods in force on this type of transport.

During storage, it is necessary to constantly monitor the humidity of the air, since at high humidity the shelf life of cookies decreases sharply. To determine the moisture content, a Fauna-M grain moisture meter is used.

Cookies are a delicacy loved by millions of people. It is in almost every home. Delicious crunchy cookies - perfect for a snack. It is sold in a huge assortment in stores, cookies are also prepared at home. They take him to work, on the road, they like to drink tea with him and offer guests as a treat. Given that the composition of cookies includes flour, butter, eggs, it has a limited shelf life and quickly loses its consumer qualities. Therefore, housewives are interested in how this confectionery product can be preserved for a long time.

Cookies around the world

Almost every state can boast of its own special recipe for making cookies. In China, there is a traditional Destiny Cookie. It has a triangular shape with a prediction inside instead of filling. In England, pastries in the form of numbers and animals are popular. In Italy, they love cookies with candied fruits, which give the delicacy a delicious festive look and fruity taste.

Russian supermarkets and confectionery shops offer the most different types cookies: puff, butter, oatmeal, glazed, chocolate, nut - the range of products is simply huge. However, any confectionery product has a certain shelf life, during which it retains its taste and is safe for consumption. It is important to know and how to properly store a delicacy prepared at home.

Proper cookie storage

Store-bought or homemade cookies can be stored in a variety of containers:

• glassware;
• sealed plastic trays;
• tin cans;
• parchment paper.

The period during which the cookies remain tasty and fragrant is from 15 to 90 days from the date of manufacture. It is also desirable to observe the temperature regime. It is optimal to store cookies at a temperature of 20 0C and humidity up to 75%, slight deviations in different directions are allowed.

It should be borne in mind that the shelf life of products depends on the percentage of fat contained in it. The low-fat treat stays fresh the longest.

Soft cookies are recommended to be individually wrapped in parchment paper and put in a tin with a lid or a box. Dry or biscuit cookies can be placed in paper or plastic bags. If such a confectionery product has become wet, it is enough to dry it in the oven for a few minutes. If you put the cookies in the refrigerator, you will be able to keep them fresh for a longer time.

Where to store cookies?

For safety, it is advisable to put cookies in glass containers with airtight lids; you can pick up beautiful jars that will look attractive on the table. In the open form, almost all types of cookies, except for biscuits, dry out. It is best if each type of baking is in separate jars. For these purposes, you can use tin and ceramic containers or plastic containers with tight lids.

How to store homemade cookies?

Cookies prepared at home are best stored in tins with a tightly closed lid. If there are a lot of baking, each layer of cookies should be shifted with parchment paper. Cookies with spices, such as cinnamon or cloves, should not be stored together with other less flavorful pastries. Products glazed with chocolate are recommended to be stored in one row only. If the icing is dry, then the pastries can be folded into several rows, each of which is covered with waxed paper.

Do not throw out homemade gingerbread or gingerbread cookies if the pastries are stale. They can be left on the table, after a few days they will absorb moisture and become soft. Then the cookies can be transferred to a separate container.

The shelf life of cookies directly depends on the ingredients that make up their composition. In a tightly closed jar, homemade cakes perfectly retain their taste for 3 days. To keep the cookies fresh for a longer time, the products can be frozen. To do this, it is enough to place the cookies in the freezer in one layer for 15-20 minutes, and then transfer them to a plastic bag.

Storing biscuits

Biscuit dough quickly absorbs moisture. You can not leave such products on the table. In order for biscuit cookies to be preserved for a long time, immediately after baking they must be left to cool in a warm room with low humidity, then packed in a suitable storage container.

Storage of biscuits

Stores sell biscuits in the form of dry crackers and fatty products with an oil content of up to 18%. With the storage of dry cookies, there are no particular difficulties. It perfectly retains its taste qualities for one year, even in ordinary leaky packaging. It is advisable to wrap fatty biscuits in special paper; they are not stored for so long - no more than 6 months.

According to the requirements of Decree No. 720, the manufacturer is also obliged to inform the consumer of the expiration date. The specified information is applied both to the individual and to the transport container. The buyer must have access to information when buying by weight and prepackaged food. If the seller sells confectionery by weight, the necessary data on the shelf life and day of production can be found on the shipping container (cardboard box).

Consumer containers for biscuits are boxes, jars, packs and bags. The manufacturer applies all markings on individual packaging from the outside., so the buyer can familiarize himself with the terms by choosing a confectionery in the store. The marking must be clear and legible. Significant data is applied to the label glued to the container or printed directly on the packaging material.

Important! If the employees of the point of sale independently package loose cookies, the shelf life must be indicated on the individual packaging, starting from the date of manufacture, and not from the day of packaging.

Factors affecting the safety of products

Necessary conditions in order not to reduce the quality of the product

The composition of flour products includes perishable ingredients - oils, fats, eggs and dairy components, so it is important to store cookies as recommended by the manufacturer. According to TR TS 022/2011, storage conditions must be indicated on the packaging.

The room where cookies are stored must be kept clean and regularly ventilated.. It is unacceptable to store confectionery in places infected with pests of flour products. Storage temperature - from 13⁰С to 23⁰С. The humidity level should not exceed 75%.

Cookies should not be exposed to rain or direct sunlight. Nearby it is impossible to store products and substances with a sharp or saturated odor. It is not recommended to drop the box or package, as the biscuit is a fragile product due to its low moisture content.

Transportation

Flour products with low humidity are fragile and tend to absorb foreign odors and moisture, so it is equally important to organize the correct transportation conditions. Properly packaged cookies, which are delivered to retail outlets on suitable vehicles, retain their consumer properties and remain safe for consumption:

• the recommended temperature must be maintained in the transport compartment;
• confectionery products are transported separately from substances and products with a strong odor;
• flour is transported in covered vans, since direct sunlight should not fall on the goods;
• In regions with a hot climate and high humidity, cookies are delivered in special packaging.

Package

Cookies have a high porosity and, like a sponge, absorb moisture and odors. One of the objectives of packaging is to provide an environment that preserves the quality and safety of food products. The specific type of container is selected depending on the type of cookie, storage conditions and transportation features.

Variety

In the generally accepted sense, a biscuit is a flour confectionery product with a reduced moisture content (no more than 16%). This is a very general definition that applies to the whole variety of varieties and forms. In fact, cookies are called a very different confectionery, which differs:

• mass fraction of moisture;
• the presence or absence of sugar;
• the presence or absence of fat;
• wetness level;
• the presence of filling;
• the presence of impurities and inclusions;
• the presence or absence of perishable ingredients.

The specific expiration date and storage conditions are set by the manufacturer in each individual case.

In general, dry biscuit or hard biscuits with the lowest moisture and fat content are best kept. Products such as cakes stuffed with condensed milk or thick jam “live” less and require careful observance of the temperature regime.

What is the shelf life of cookies according to GOST?

Sandy

Shortbread cookies are also called sugar cookies. A fragile and porous variety with high wettability is prepared from sweet and fatty dough with a reduced gluten content. Shortbread biscuits without preservatives are stored for no more than 3 months.

oatmeal

Round brown biscuits made with oat flour stored from 30 days to six months. Manufacturers extend the shelf life by adding preservatives to the composition.

Anniversary

The popular "Jubilee" refers to sugar (sand) varieties. How traditional cookies, and variations with additives are prepared from premium flour and contain at least 18% fat. Sweet and high-calorie delicacy keeps fresh longer than classic shortbread biscuits because it contains preservatives. "Jubilee" in the package is stored for 6 months from the date of production.

ginger

The exact shelf life depends on the recipe and the presence of preservatives. Softer and fatty varieties are stored from 15 days to 3 months. Individually packaged dry products with preservatives "live" up to six months.

Kurabye

Kurabye is a kind of shortbread confectionery belonging to the category of oriental sweets. The shelf life varies from 15 days to one and a half months, depending on the mass fraction of fat. Fatty kurabia (20% fat) should be eaten within two weeks, and less oily varieties (with a fat content of less than 10%) retain consumer properties for up to 45 days.

crackers

A rather dry and fragile delicacy contains a lot of fat, so it does not remain suitable for so long. Crackers with a fat content of no more than 14.3% remain fresh for up to 3 months. If the surface of the products is covered vegetable oil, then the shelf life is reduced to 15 days. The shelf life depends on the type of fat component that was used in the preparation of the dough.

Biscuit "Savoyardi"

Porous air bars of the Italian "Savoyardi" industrial production, packaged in consumer packaging, are stored from 6 to 12 months, subject to storage conditions.

Rules for finding the product at home

• Confectionery products with a reduced moisture content are stored in hermetically sealed containers.
• Dry porous cookies do not tolerate water sources: place the box or jar away from the sink, aquarium or bathroom.
• Cookies should not be kept in the sun for a long time - the composition of the product contains fats that decompose under the influence of sunlight.
• Some types of cookies (gingerbread) are perfectly stored in parchment or wax paper.
• If the room temperature exceeds 23⁰С, flour products will deteriorate faster.
• It is better not to place the purchased delicacy next to strong-smelling foods, otherwise you will then have to eat cookies with the aroma of herring or smoked sausage.
• Make sure that food moths or bugs do not start in the kitchen: cookies are not stored in rooms infected with pests of flour products.

Features for home baking

• Homemade cookies are prepared without the use of preservatives in conditions far from industrial production, so homemade cookies do not stay fresh for as long as store bought ones. On average, homemade products are stored from 15 to 90 days.
• Fatty rich varieties spoil the fastest - such cookies should be eaten within two weeks. Store muffins in airtight tins or glass jars with a ground-in lid, preventing moisture and sun from entering.
• Dry varieties such as biscuits and hard cantuccini are stored for up to 3 months. Such biscuits may lose their crispiness. If this happens, the products should be dried in a warm oven.
• Different types of cookies with a heterogeneous structure and fat content are best stored in separate containers.
• If there are a lot of cookies, the box can be filled in layers, shifting the levels with baking paper.

Is it possible to eat a spoiled product?

Expired cookies pose a threat to life and health. You can not eat such a product. Signs of spoiled cookies:

• violation of the structure of the product (depending on the variety);
• taste of rancid fat;
• musty or foreign taste/aroma;
• the presence of pests of flour products;
• moisture overload or excessive dryness.

Cookies do not belong to the category of perishable products, but, like any food, it has its own shelf life and shelf life. The consumer should be aware of how long a particular type of biscuit stays fresh and how to store products that are sensitive to light and humidity levels in the room.

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