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According to Bapton, sugar and salt technically never expire. But some of the ingredients added to salt, like iodine, can start to break down, so try to use it within 5 years.
Ingredients: The type of flour used to make the bread can impact freshness. Specialty flours like whole wheat or rye contain more oils than white flour, causing them to go stale faster.
For example, in a recipe that calls for 10 pounds of flour and 5 pounds of water, the corresponding baker's percentages are 100% for the flour and 50% for the water. Because these percentages are stated with respect to the weight of flour rather than with respect to the weight of all ingredients, the sum of these percentages always exceeds 100%.
Modern techniques of preparing meat for storage vary with the type of meat and special requirements of tenderness, flavour, hygiene, and economy. [13] Semi-dried meats like salamis and country style hams are processed first with salt, smoke, sugar, acid, or other "cures" then hung in cool dry storage for extended periods, sometimes exceeding a ...
A collection of mason jars filled with preserved foods. Package sterility and seal integrity are vital for commercially packaged shelf-stable food products. With flexible packaging (plastic films, foils, laminates, etc), the choice of materials and process conditions are an important decision for packaging engineers.
Dry bulk ingredients, such as sugar and flour, are measured by weight in most of the world ("250 g flour"), and by volume in North America ("1 ⁄ 2 cup flour"). Small quantities of salt and spices are generally measured by volume worldwide, as few households have sufficiently precise balances to measure by weight.
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Flour provides the primary structure, starch and protein to the final baked bread. The protein content of the flour is the best indicator of the quality of the bread dough and the finished bread. While bread can be made from all-purpose wheat flour, a specialty bread flour, containing more protein (12–14%), is recommended for high-quality bread.