Proper Storage Techniques for Baking Ingredients (2024)

FAQs

Proper Storage Techniques for 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.

Although baking ingredients often come with “best-by” dates, these usually matter less than you think, especially if you're storing the ingredients properly — most often, repeat with us, in a cool, dry place in an airtight container.

Bread and baked products such as muffins, bagels, quick breads, waffles, pastries, cakes and cookies are safely stored on the counter or in the pantry. Storing in the refrigerator can increase shelf-life by 2-3 weeks by reducing spoilage issues such as mold growth.

Keep dry ingredients together and wet ingredients together. Keep all bottled items together (corn syrup, molasses, extracts) as well as baking-specific spices. Bags of ingredients that tend to slide around, like marshmallows, coconut flakes and chocolate chips, can be stored together in a bin.

To extend the longevity of food used at home or in your food business, you can use refrigeration, freezing, canning, sugaring, salting, and even vacuum packing.

Store Properly

After washing and drying your baking tools and accessories, it is essential to store them properly. Store them in a clean and dry place, away from moisture, heat, and direct sunlight. If possible, store them in a designated baking tool drawer or cabinet to keep them organized and easily accessible.

It's best to keep these ingredients stored at room temperature and protected from excess moisture or sunlight. Leavening agents are also best kept out of the fridge because of their tendency to lump up and become compacted without being used.

What is the best way to store baked? ›

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Keep it Tightly Sealed

Perhaps this is the most obvious one, but it's also the simplest. As previously mentioned, soft, fresh baked goods don't do well with exposure to air, so allowing them to cool or rest on the countertop uncovered for extended periods can translate to dry, gross-tasting bread.

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.

Store sugar in a cool, dry location (not the refrigerator). Moisture makes granulated sugar hard and lumpy. Once this happens, it creates problems in usage and there is no easy method to restore lumpy sugar. Always store all sugars in an odor free area.

Foods, such as dried mixes, rice, cereal, and pasta sold in airtight bags or boxes do not harbor harmful bacteria, although they may mold if exposed to dampness. Check packaging for holes that could let moisture or bugs in. To provide extra protection, place these foods in plastic or glass containers.

Storing Desserts at Home

Cakes and most other baked desserts should be stored at room temperature in an airtight container in order to preserve as much freshness as possible. For cakes, gently place plastic wrap over the portions that have been cut before putting the cake in an airtight container.