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.
Crackers.
I don't know, maybe it was discussed. It seems to me that crackers are a very good way to while away hungry evenings after PD. And at the same time, an almost free way to create stocks. Often you either have old bread left over, or you can simply buy not half a loaf, but a whole one. Plus, you can eat them for variety while the BP has not yet occurred. In order to be stored for a long time, it seems to me that this method is suitable. Although I haven't tried it yet. Finely chop the bread and fry in the oven. No oil. Add a little salt. At this time, wash and dry plastic bottles cleanly. When the crackers are almost ready, rinse the inside of the bottles with boiling water or alcohol. Place a small bag of salt in them. Slowly transfer the crackers straight from the oven so that they are no colder than 100 degrees into bottles. Tighten the plugs. Such canned food, I suppose, can be stored forever without losing its properties and no one will eat it. What do you think?
quote: Originally posted by Taraz999: bottles will come Karachun
then replace the temperature with something else. and add the crackers very slowly so that they have time to cool.
If you simply pour a little salt at the bottom of a dry bottle, then you can add the crackers cold. The problem is that bread and bottles are cheap, and time and space to store supplies is worth its weight in gold. And gas/electricity for the stove is not free. Estimating by eye, there will be crackers in a two-liter tit. Well. 300-400 kcal maximum. Or even less. But it takes up a fair amount of space. Especially in a one-room apartment with mom, dad, grandparents, not counting the parrot. It is much more rational to add buckwheat, rice, beans, pearl barley, millet, sugar, vegetable oil, etc.
quote: Originally posted by gsnake: you can simply buy not half a loaf, but a whole one
Yes, homemade crackers are the topic; besides, factory crackers are a way to sell half a loaf of bread for the price of ten
I talked about pouring it into the bottle while it was hot so that there would be no mushrooms, organisms or other microbes. And when it cools down, there will be a rarefaction of air. You can store such bottles anywhere. At least bury it in a flower bed.
The bottle, I suspect, also compresses the crackers properly! Yes, and in a compressed state it will take up less space :-)))) But the crackers need fresh air, otherwise they will go stale in your bottles, and when the hot crackers cool down, water condensation will be released and the bottle will again be normal soft (well or not normal wet) bread :-))) It’s not for nothing that normal, homemade crackers are usually stored exclusively in rag bags. No cellophane.
The salt should absorb any remaining moisture.
Excuse me, gentlemen. What for crackers bottle. Especially empty and plastic? The cardboard box is clean and dry. A bag made of cotton cloth. And hang it so that mice cannot jump.
So try it and report back later. I think it would be interesting for everyone to read. But IMHO, crackers are not stored in bottles. All their lives they were stored in canvas bags in a dry place.
Do you always follow the correct storage of food/medicines and their product proximity?
Yes, of course, this is very important so as not to spend money on your health later.
43.91%
Not really, because there won’t be anything like going to the toilet.
24.72%
I look at it by appearance and if I use anything after heat treatment.
31.37%
Votes: 271
But maybe you are right. Only experience will tell.
quote: time and place to store supplies are worth their weight in gold.
Not familiar with Google? Rusks alone are not Gut.
What's there to invent? hang in a dry place in any rag bag (old pillowcases rule). storage period is unlimited. Many pensioners still have such reserves hanging around, although they don’t read 151 (they just remember.)
If you fry regular bread even without oil, the crackers will go rancid. The dough contains vegetable oil. The crackers will sit for 3-4 days at room temperature and a smell will appear, reminiscent of drying oil. Dried-fried ones can be stored in the refrigerator for a week, maximum two.
quote: Originally posted by Alexey VB: If it is made from ordinary bread, the crackers will go rancid. The dough contains vegetable oil. The crackers will sit for 3-4 days at room temperature and a smell will appear, reminiscent of drying oil. Can be stored in the refrigerator for a week, maximum two.
I don’t know, nothing goes bitter for me) and there are no greasy spots on the sheet in the oven. although bread may be made differently in different regions. The karachun will probably come to him in a closed container.
PS: I respect homemade crackers and children squeal from them)
quote: Originally posted by gsnake: Slowly transfer the crackers straight from the oven, so that they are no colder than 100 degrees, into bottles. Tighten the caps. I suppose this canned food can be stored forever without losing its properties and no one will eat it.
As for nutrition, look at the websites of climbers, they have a lot of good advice
quote: the crackers were put through a meat grinder
why are these needed?
Forgot about army crackers? Or didn't they know? Normal, unyielding crackers made from black bread, packed in craft bags. Bread was baked specially at bakeries, cut and dried. packed and stored in a warehouse. I had to crunch like this in the army, after moving from ZabVO to ZakVO, in Armenia in 89. Do you remember the earthquake in Armenia in 1988? So I tried the army cracker, it was really unforgiving, BUT there was no rancid taste. And I also had to eat loaves preserved in alcohol, that’s disgusting! Until you dried the loaves cut into slices on the potbelly stove, you couldn’t eat them, otherwise the loaves were so soft. But stinking passion! How can I store army crackers, I just googled them: https://www.gostedu.ru/21316.html
Best regards, KotE.
For kvass? Or breading chops cut from neighbors? Bgggg!
quote: Originally posted by WerWolf_X: Of course! Sand and yeast should be stored with them. Then, at the right moment, the crackers turn into perfectly brewing kvass. This is not shitty beer, live kvass after BP is life
O! head
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 to properly store bread. 15 ways to keep bread fresh
Sometimes they say: “there’s not even bread,” meaning that this product should always be in every home. And preferably fresh. How to properly store bread so that it does not go stale, does not mold and retains its taste?
Method No. 1 for storing bread
In the old days, it was customary to wrap bread in a linen or canvas towel, preferably a plain one, and on especially special occasions, with a little embroidery. Our ancestors also established that if the bread is wrapped in clean white paper or cloth, drying slows down and the loaf retains its properties for up to 7 days.
Method No. 2 for storing bread
It turns out that bread goes stale most quickly at a temperature of +2°C - which is exactly what is on the top shelf of the refrigerator. The fact is that fresh bread has a certain moisture content (about 50% on average), and as a result of storage, the moisture evaporates from it and the bread becomes stale. Moreover, the most intense process of evaporation of moisture from bread occurs at a temperature of 0-2°C. Therefore, it is better to store bread at room temperature or in the freezer, but not in the refrigerator.
Method No. 3 for storing bread
Today, many people store bread in plastic bags. But experts note that it is not advisable to reuse them! Bread is stored even better in plastic bags with holes. This allows it not to become stale and prevents the appearance of mold within 4-5 days. Holes can be made with a hole punch.
Method No. 4 for storing bread
Another modern option is special bags that are sold in supermarkets and hardware departments of stores. They consist of three layers: a top and a lining made of cotton fabric, and between them there is a layer of perforated polyethylene. Such bags allow you to preserve the beneficial substances of bread and its freshness for a very long time.
Method No. 5 for storing bread
In order to keep bread fresh for a long time, there is an old way: you need to cut a whole loaf or loaf of bread not from the edge, but from the middle. After dividing the loaf in half, cut off the required number of slices from the middle, and fold the remaining parts tightly with the cuts facing each other and store them that way. Thus, the bread remains protected on both sides and does not go stale longer.
Method No. 6 for storing bread
In the freezer. Georgy Dubtsov, Doctor of Sciences, Professor, Head. Department of Catering Technology, Moscow State University of Food Production: According to modern baking technologies, bakeries all over the world produce under-baked products: in this form they can be stored in the refrigerator for quite a long time. And in our country, many chain stores and eateries bake bread, deliberately underbaking it a little. It is stored as a semi-finished product and then final baked just before sale. This principle can be used at home too. Bread can be stored in a freezer at -18°C for up to six months. Moreover, you can freeze any type of bread: black, white, and grain. Before use, it must be heated at low temperature in the oven. However, keep in mind that after defrosting, bread goes stale very quickly, so it needs to be reheated immediately before use.
Method No. 7 for storing bread
But baked goods will retain their freshness for 2-3 days if you put a raw apple in the pan with it.
Method No. 8 for storing bread
Bread will not go stale so quickly if you put a piece of sugar, a small peeled potato or a slice of apple in the bread bin - this will remove excess moisture and maintain the humidity level at the same level.
Method No. 9 for storing bread
If you baked your own bread, be sure to let it cool completely for three hours before storing it. Chilled bread cuts better and does not crumple under the knife.
Cool the bread on a wire rack, removing it from the pan and hiding it from drafts.
Method No. 10 for storing bread
Black and white bread cannot be stored together, since mixing bread yeast leads to its spoilage: the bread begins to mold. In addition, white bread in this case acquires a specific black smell. Therefore, place different types of bread in paper or plastic bags.
Method No. 11 for storing bread
A handful of salt placed in a tightly closed bread box will protect the bread from mold.
Method No. 12 for storing bread
It is best to keep the bread in a sealed container. You can choose special bread bins for storage - for example, metal, plastic, wooden. Such containers must be sufficiently airtight and have a minimum area of ventilation holes, and they must also be placed in a dry, bright place to prevent mold, which quickly forms in the shade.
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.
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.
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.
Making homemade crackers in the microwave
The fastest and most dangerous way to make homemade crackers is the microwave. One extra minute can lead to the whole house stinking of acrid smoke, and the stove itself will take a long time to wash and ventilate.
The prepared pieces of future crackers should be laid out in one layer on a flat plate and placed in the microwave. Every minute you should open the oven, turn the crackers over, checking their readiness at the same time. Total cooking time is 5-7 minutes, depending on the size of the pieces.
An important point - when drying crackers in the microwave, do not cover the plate with a special lid. It helps retain moisture in the food and cooking will take much longer.
This video will help you prepare crackers correctly in the microwave.
Storing crackers
Properly prepared crackers are a practically non-perishable product; they can be stored in a dry, dark room for several years. To do this, put the completely cooled pieces into a fabric bag, tie them and put them in a storage cabinet. Unfortunately, the option with plastic and glass containers is not suitable for long-term storage of crackers, because... Without access to air, they begin to become moist and “suffocate.”
You can only store completely dried pieces; if even one is damp inside, it will begin to mold and ruin everything. When preparing for long-term storage, it is better to overcook it a little and even burn it, rather than vice versa.
Video tutorial on making salted crackers
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