Bread in a Bag and Soup in a Bag
A creative way to store bread and/or soup ingredients in Mylar bags or Mason jars.
THE RECIPES FOR THESE BREADS AND SOUPS ARE IN THEIR RESPECTIVE BOOKS:
"BREAD IN A BAG", OR "BREAD IN A BAG BOOK TWO" - (SEE LINKS BELOW FOR PURCHASING)
ALSO: "SOUP IN A BAG" (see link below for purchasing)
NOTE: BREADS ARE SHOWN IN OLDER POSTS.
SEE ARCHIVES. CLICK ON ANY PHOTO TO ENLARGE
Note: This blog looks much better with Google Chrome.
Monday, May 7, 2012
10% moisture content is recommended using vacuum sealed storage methods.
I did extensive research by contacting manufacturers and companies for the moisture content on the following items that will be stored in Bread in a Bag and Soup in a Bag recipes:
White flour: 13 1/2 percent
Wheat Flour: 14 percent
Cornmeal: 14 percent
Wheat Bran: 14 percent
Bouillons (Knorr, Herb-Ox): 10% or less
Egg powder: 3%
Since we know that white flour stores very well (up to 20 years),it appears that the only issue is rancidity due to oil content.
Share to Twitter
Share to Facebook
Share to Pinterest
Post a Comment
Post Comments (Atom)