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.

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Monday, May 7, 2012

Moisture Percentages


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
Yeast: 8%
Bouillons (Knorr, Herb-Ox): 10% or less
TVP: 0%
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.

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