Categories
The technology of bread and bakery products

Storage of materials

Storage of materials
The quality of the raw materials largely depends on the conditions of storage, as well as maintaining shelf life. For the organization of the process is important to ensure the necessary supply of raw materials.
Terms and conditions of raw materials
The requirements and shelf life of raw materials and stock rules given in the Table. 33.
Storage of materialsTable 33  Terms and conditions of storage of raw materials

Raw

storage Method

Storage conditions

Shelf life, months.

Stock, days

temperature ° С

relative humidity,%, not more than

meal

In bags on pallets in 8 ranks high

12-15

75-85

3-4

7

 

Beztarnim way in silos.

8-12

60-65

1

5-7

Salt

In bags or in bulk

<75

3

15

Salt

In a saturated solution in tanks.

 

75

3

15

pressed yeast

In the boxes on pallets

0-4

75

12 days

3

yeast milk

In tanks with agitator and cooling in the refrigerator or

2-15

75

2 received

2

Dried yeast: top grade

In a sealed container

<15

75

12 days

15

first grade

 

<15

75

5.dib

15

Sugar

In bags on pallets in 8 series.

<40

<70

 

15

 

In metal bins

20-22

55-60

15

 

In a sugar-salt solution with mass fraction Wed 50-70% in tanks with heating

40

75

3

15

Liquid sugar

In tanks with heating

40

75

3

15

Margarine

In boxes or drums on pallets

0-4

<80

2

5

4-10

<80

1,5

5

10-15

<80

1

5

Liquid margarine

In tanks heated with periodic stirring.

10-25

75

2 received

2

Oil korov'yache in boxes abo barrels

In boxes or barrels

<6

<80

10 days

5

Raw fat for baking promiseлovosti

In tanks heated with periodic stirring.

15-20

80

10 days

5

Vegetable oils

In closed tanks or barrels

4-6

80-85

1,5

15

Starch

In bags on pallets

<15

70

15

flow

In tightly sealed barrels or tanks

8-12

70

 

15

Cow's milk

In cans in the room that is well ventilated.

10

75

24 year

1

3 condensed milk with sugar and without

In hermetic tar in wooden riveting barrels

12

15

In wooden riveted barrels

0-40

<75

8

15

Milk fat and nonfat

In plywood-forged barrels

8-10

70

_

15

whey

 In cooling tanks

6-10

75

received

3

Condensed milk rawAtka

In flasks or tanks with agitator

0-10

75

6

15

Dry whey

In bags or barrels

<20

<80

6

15

Buttermilk, dried

The same

8-10

70

6

15

eggs

The boxes in holodilnіy

-1 To + 2

85-88

1

5

 

Broadcaster

-1 To-2

85-88

6

5

Melange

In zherstyanih boxes

at-12

80-85

8

5

 

or banks

at-18

80-85

15

5

Eggs

In plywood drums, barrels, sealed banks

<20

65-75

6

 

<2

60-70

24

 

Malt

In bags on pallets or unpacked way in silos

<18

70

2

10

Bran, wheat germ

In bags on pallets or unpacked way in silos

<10

<70

1

5

Honey

In wooden barrels, cans

5-10

75

15

Povidlo

The drums, cans, boxes

10-15

75-80

6

5

dried Grapes

 In bags or boxes

5-20

<70

12

15

Spices

In the sealed boxes onto pallets

<20

<75

12

15

Vanillin

In zherstyanih tight box

<25

<80

12

15

Powders of fruits and vegetables

In a tightly closed container

20-25

75

12

15

Puree fruit yagіdne sterilіzovane

In barrels and glass containers

<25

75

9

5

Harchovy acids: citric, lactic

In wooden barrels, crates abo in paper tarry, scho ma 2 ball gaskets

<20

75

12

5

Chemical raising agents: sodium bicarbonate, ammonium carbonate

In bags or drums in isolation from heating appliances and direct sunlight

<30

70

10

15

<30

70

6

15

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