What solution is used to wipe bread storage shelves?

If stored improperly, baked goods spoil very quickly. To avoid rapid spoilage of bread, so that it stays fresh longer and does not become moldy, you need to know and understand how to properly store baked goods and how to care for the storage area.

IMPORTANT. In stores, canteens, and factories, established standards are used for the care of racks and shelves on which baked goods are stored. This eliminates the possibility of fungal development. By regularly treating it with a specially prepared vinegar solution, you can maintain cleanliness in the bread bin at home, which is very important.

Procedure for cleaning storage areas for bakery products

The first and basic rule is that the place where bread is stored must be cleaned regularly. This should be a ventilated place, under no circumstances tightly closed. Ventilation is necessary at least once a day, this is done so that moisture does not accumulate and an unpleasant odor does not form.

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

What solution is used to wipe bread storage shelves?

If you regularly clean the bread bin according to the above algorithm, most likely you will be able to avoid the possibility of mold development, and therefore spoilage of the bread. In addition, shelves for storing bread both at home and in industrial conditions must be wiped with a special solution. Once a week, it is necessary to carry out general cleaning of storage areas for bakery products.

REFERENCE, Bread mold is initially present on the grain. During the grinding process, it gets into the flour, and therefore into the baked goods. To neutralize it, it is necessary to bake the product at high temperatures. Usually the crust is baked well, but it is difficult to achieve the required temperature inside the product. Therefore, mold often multiplies from inside the bread.

Use warm soapy water to wipe down the shelves. Next you will need to treat with a 1% vinegar solution. In this way, it is necessary to treat trays and racks on which food is stored in catering units and at home. These are the requirements of SanPiN. After treatment, the surface should be wiped dry or left until completely dry.

IMPORTANT. Do not wipe bakery storage shelves with undiluted vinegar. Your actions can not only harm the material, but also a strong unpleasant odor may 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% acetic acid solution for treating bread storage areas, you will need to take vinegar or vinegar essence and dilute it with water in the following ratios:

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.

By observing the given proportions, you can easily prepare an effective and safe solution for neutralizing the shelves on which baked goods are stored.

How to properly store bread at home

Any flour products quickly deteriorate in two ways:

• become stale;
• grow moldy.

If stale bread simply becomes tasteless, then moldy bread becomes dangerous to human health. Damage may be caused by failure to comply with storage standards.

If you figure out how to properly store bread at home and how to wipe the places where it is stored, you can avoid the possibility of mold developing.

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

Observe the following conditions:

1. Absolute purity.
2. Air humidity is not higher than 75%.
3. The air temperature is not lower than +6 degrees.

High humidity is the main enemy of baking. Do not place hot baked goods in a plastic bag or in a closed bread bin.

Do you want to keep your baked goods fresh for as long as possible? In this case, take into account all the above recommendations and keep the place where wheat products will be stored clean.

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