What solution is used to wipe the shelves for storing bread

Bakery products, if stored improperly, deteriorate very quickly. In order to avoid quick spoilage of bread, so that it remains fresh longer and does not grow moldy, you need to know and understand how to properly store bakery products, how to care for the storage location.

IMPORTANT. In stores, canteens, factories apply the established standards for the care of shelving and shelves on which baked goods are stored. This eliminates the likelihood of developing a fungus. Regularly processing with a specially prepared vinegar solution, you can maintain cleanliness in the breadbox at home, which is very important.

The procedure for cleaning places for the storage of bakery products

The first and main rule, the place where the bread is stored should be cleaned regularly. This should be aired, in no case not tightly closed place. At least once a day, airing is necessary, this is done so that moisture does not accumulate and an unpleasant odor forms.

It is important to clean the sprinkled crumbs every day, use a dry kitchen towel or disposable napkins for this. If the bread box is made of materials that can be washed with detergents, periodically do this.

What solution is used to wipe the shelves for storing bread

If you regularly clean the bread box according to the above algorithm, most likely you will be able to avoid the likelihood of mold development, therefore, spoilage of bread. In addition, shelves for storing bread both at home and in production conditions must be wiped with a special solution.With a frequency of once a week, it is necessary to carry out a general cleaning of the places for storing bakery products.

REFERENCE, Bread mold is originally found on grain. In the process of grinding, it gets into flour, respectively, and into baked products. For neutralization, it is necessary to bake the product at high temperatures. Typically, the crust is well baked, but inside the product the desired temperature is difficult to achieve. Therefore, mold often reproduces precisely from within the bread.

Wipe the shelves with warm, soapy water. Next, you will need to perform the treatment with 1% vinegar solution. Thus, it is necessary to handle the trays and racks on which products are stored in catering and at home. These are the requirements of SanPiN. After surface treatment, wipe dry or leave to dry completely.

IMPORTANT. Do not wipe shelves for storing bakery products with undiluted vinegar. Your actions can not only harm the material, but also a strong unpleasant odor can be absorbed.

If you cannot stand the smell of acetic acid, you can use vodka or alcohol to treat the shelves. This antiseptic will cost a little more, but it is also effective in this matter.

To prepare 200 ml of a 1% solution of acetic acid for processing places of storage of bread, you will need to take vinegar or vinegar essence and dilute with water in the following proportions:

1. 70% concentrate in a volume of 2.86 ml per 197.14 ml of water.
2. 30%: 6.67 ml per 193.3 ml.
3. 9%: 22.22 ml per 177.78 ml.
4. 6%: 33.33 ml per 166.67 ml.

Observing the above proportions, you can easily prepare an effective and safe solution for the disposal of shelves on which bakery products are stored.

How to store bread at home

Any flour products quickly deteriorate in two ways:

• callous;
• grow moldy.

If stale bread just becomes tasteless, then moldy bread becomes dangerous to human health. Damage can be caused by non-compliance with storage standards.

If you figure out how to properly store bread at home and how to wipe its storage area, you can avoid the likelihood of mold.

REFERENCE. Heat and moisture are the best conditions for the development of fungal spores.

Observe the following conditions:

1. Absolute cleanliness.
2. Humidity is not higher than 75%.
3. Air temperature is not lower than +6 degrees.

High humidity is the main enemy of baking. Do not put hot pastries in a plastic bag or in a closed bread box.

Want to keep your pastries fresh as long as possible? In this case, take into account all of the above recommendations, keep clean the place where wheat products will be stored.

REFERENCE. The shelf life of baked goods without packaging from rye flour is 36 hours. From wheat flour - 24 hours. The manufacturer adds special additives to some products, which allow to increase the shelf life up to 72 hours.