Dough storage: terms and conditions

What would we do if there was no test? How would you cope without baked goods and your favorite dishes, without bread, dumplings in soup and various pies? Dough is an excellent product with which you can prepare many dishes of varying complexity. It saves us on holidays, helps us set the festive table and treat ourselves to sweets. We get the dough by mixing products - the required ingredients are flour and water, the rest are added depending on what type of dough we are preparing.

There are so many types of test:

sand,
biscuit,
yeast,
fresh,
puff pastry

Each is intended for a different type of product - for bread and pastry, for cookies, cakes, rolls. All these types of dough are combined with different fillings - some are perfect, but others are not suitable at all.

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The test has its own shelf life and its own environment. You cannot keep it at room temperature for a long time, especially if it is cooked with yeast. Spoiled dough must not be kneaded or used. To determine that the dough is unsuitable for use, you need to pay attention to its smell - stale dough smells sour, yeast dough smells like yeast. It becomes sticky even after being in the refrigerator.

The shelf life of the test according to the State Standard is from 9 to 36 hours. Dough products have their own shelf life - from 24 to 72 hours at room temperature or in the refrigerator. We will put more detailed information in the table.

Dough/Condition	Room temperature	Fridge	Freezer	Recommended cookware
Yeast (sour)	1 hour	1-2 days	2-3 months	Plastic bag
Fresh (yeast-free)	1 hour	2-3 days	6 months	Cling film
Puff	1 hour	1-2 days	1-2 weeks	Cling film, container
Puff pastry without yeast	2 hours	2-3 days	1 month	Cling film, container
Custard	1 hour	3 days	1 month	Cling film
Sand	3-4 hours	2-3 days	2-3 months	Cling film, bag
Biscuit	1 hour	3 days	6 months	Container with lid
Pancake	2-3 hours	01 day	1 month	Pan, container

Yeast dough

Yeast dough, due to the main ingredient - yeast, spoils very quickly. The fermentation process occurs, the dough sours, and it is no longer possible to use it in cooking.

The shelf life of yeast dough at room temperature is 1-2 hours.

Quick yeast dough must be able to rise, otherwise it will sour due to carbon dioxide. It is not stored at room temperature, but to store it in the refrigerator, it should be thoroughly mixed and placed in a bag, leaving room for rising overnight. This way it will keep for one to two days (depending on the amount of yeast). It is not recommended to store it in the refrigerator for more than one day, because its quality deteriorates noticeably. This dough is not suitable for every baking. Yeast dough for the lazy is dough that has been preserved, and not one that had to be prepared again.

For longer storage (2-3 months), yeast dough can be placed in the freezer. After kneading thoroughly, place the dough in a plastic bag and help it achieve a flat shape.

Important! For freezing, use fresh yeast dough with kefir , which has just been made. The recipe is also important.

If you place the finished dough in the freezer before rising, make sure there is room for this. The bag should be large and there should be enough free space, otherwise, when the dough starts to rise, it will tear the bag.

The sales period for yeast dough is 24 hours, and for products made from it - 72 hours. But you need to be careful with baking, because a lot depends on the filling. Plain buns will keep for 72 hours even at room temperature. If lean yeast dough is used to make pies, then the sales period will be no more than 36 hours, and if it is used to make pizza or samsa, for which mayonnaise and other sour products are used, then such products must be sold no later than 24 hours.

TU 10.71.11-566-37676459-2017 Puff pastry bakery products

The finished product has its own requirements for storage conditions. In the kitchen, the mixture expires after 1-2 hours. There are two places where you can store the product for a long time. This is a refrigerator and a freezer. Each type of semi-finished product requires special storage conditions, time and temperature.

According to the state standard, raw dough can be kept on the refrigerator shelf from 9 to 36 hours. The exact time depends on the type of product or its components. Before you put the semi-finished product on the shelf, you should learn how to properly store the dough in the refrigerator.

Only small amounts of raw food can be stored on the refrigerator shelf.
The mass must be thoroughly mixed, collected into one lump, and greased with vegetable oil on top.
The semi-finished product must be wrapped in cling film, parchment, or placed in a bag. In the case of a yeast mixture, it is very important to leave a small hole for oxygen to enter.
The mass is placed on the shelf where the temperature is lowest.

You can store the raw product at low temperatures from 1 month to six months. In order for frozen dough to retain its taste, the following conditions must be met.

The semi-finished product must not be thawed or re-frozen. It is better to divide the mass into parts for one-time use.
It is necessary to form a dense lump or roll from the mass. A thin layer will quickly lose quality, and products made from such a product will not be tasty.
All types of semi-finished products must be kept in airtight containers or bags. To avoid sticking, the walls of the container should be treated with refined vegetable oil.

Good day!

For each family holiday, you have to cook a lot for guests. To make the table look more varied, I’ve been preparing salads in tartlets (I’ll share the recipe). Unusual, tasty, and even appetizing.

the tartlets themselves at the “LENTA” hypermarket , under the brand name produced by the same “365 days” . The cost is about 140 rubles for tartlets, there are as many as 32 pieces ! Profitable is not the right word.

Puff pastry

Puff pastry requires the same storage conditions as pizza dough - that is, yeast dough. If it is properly packaged in cling film and then securely wrapped in a bag, then the storage process will not be a problem. It is better to divide the dough into portions - prepare balls, calculate the portions, and pack each of them separately.

If you stored the dough in the freezer and then defrosted it, then you can store it for no more than a day - after long-term freezing, the fermentation process of the products in the dough accelerates, and it quickly deteriorates and sours.

It is also important to monitor the storage of puff pastry products. For example, vol-au-vents without filling can be stored for 7 to 10 days in the refrigerator. If the filling is still present, the shelf life is reduced to 2-3 days.

The shelf life of puff pastry products, such as puff pastry , can be increased if you do not put the filling in advance. For example, if you are preparing a pie, but do not plan to serve it today, but want to put it off for the day, then simply bake the pan itself, and the filling can be prepared and laid out later.

The lead time for puff pastry production depends on many criteria and varies from 2 days to one week.

Experienced housewives have learned to store not only dough, but also finished products made from it. For example, puff pastry tartlets can remain usable for 3 months if stored at a temperature in the refrigerator from +5'C to + 25'C.

Features of storage of biscuit, puff pastry and butter dough and shelf life

The yeast mixture for pancakes is not stored, but is immediately used for its intended purpose. If you leave it for a while, it will begin to sour, which will affect the taste of the baked goods.

Yeast-free

Due to the large number of eggs, the biscuit dough is not left in the refrigerator for a long time (1-2 days in an airtight container).

To ensure that the baked goods rise and the sponge cake turns out airy and tender, it is recommended to bake from freshly prepared material. Do not freeze.

The unleavened batch will last longer due to the lack of sugar.

This product will easily last for several days in the refrigerator and up to 180 days in the freezer.

The dough for pancakes (or pancakes) has a pourable, liquid consistency and contains milk (or kefir), eggs, sugar, and baking powder.

Therefore, it should be kept at a temperature of +2+4°C for no more than 24 hours.

The container with the contents must be covered with a lid or plastic wrap and stirred periodically, thereby reducing the risk of thickening and separation of the ingredients.

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Only small amounts of raw food can be stored on the refrigerator shelf.
The mass must be thoroughly mixed, collected into one lump, and greased with vegetable oil on top.
The semi-finished product must be wrapped in cling film, parchment, or placed in a bag. In the case of a yeast mixture, it is very important to leave a small hole for oxygen to enter.
The mass is placed on the shelf where the temperature is lowest.

Shortbread dough

To prepare shortcrust pastry, a lot of sugar and butter are usually used, which is why it is so loose and crumbles in your hands.

To preserve this dough, you need to divide it into lumps, roll them up and wrap each one in film. On a shelf in the refrigerator, thanks to the large amount of sugar and butter, shortcrust pastry can be stored for several days. It can also be frozen, divided into portions. By the way, this is the only type of dough that, after freezing, does not lose its beneficial properties, but, on the contrary, becomes more suitable for baking. Try making a pie – you won’t even feel the difference.

Biscuit dough

Biscuit dough is more liquid than the rest; it is almost impossible to store it in a bag. The best storage containers are containers.

It is advisable to use it immediately after preparation - the large number of eggs in the recipe makes it quite perishable and does not allow it to be stored for a long time . But if it is still not possible to use the dough right away, then place it in the refrigerator. Place the dough in a bowl and cover with cling film to keep air out. Or use a container that will hermetically seal the dough from unnecessary odors.

This dough can be stored in the freezer for six months, but to use it, you need to be able to defrost it correctly - first place it in the refrigerator until it becomes soft enough, and only then knead and prepare the cake.

Play dough

The modeling dough should be the same color, otherwise the molded products will not look decent. You can divide it into parts and put it in the refrigerator , but you cannot store it for longer than two or three days - the dough will darken and become unusable.

There is no point in freezing play dough - after defrosting it loses all the necessary qualities, and if you defrost it several times, mold may form.

Children and adults need to store play dough in plastic bags or cling film - you can use a container for storage, but when cutting off pieces for modeling, try not to let too much air get into the container.

Defrosting

We bought ready-made puff pastry, came home and decided to make it. To defrost this type of dough, you can use the methods described above. It will take half the time to defrost it:

I would like to note that the method of defrosting near the stove is not acceptable for puff pastry. Because it contains a large amount of oil and fat. In order not to disturb the consistency of the dough, do not defrost it in this way;

You can wrap the mass in a towel and place it on the battery, and after 30 minutes everything is ready for use;
In the microwave, the mixture will spoil in 2 minutes. If you need to defrost quickly, use the warm water immersion method. Just don’t overheat, better for longer, but better quality.

Experienced housewives try not to resort to store-bought tests. But they also use them. Before defrosting, it is recommended to study the instructions for the test. Then it won't let you down.

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Let's sum it up

Knowing the conditions for storing dough in the refrigerator or freezer, the requirements for freezing and thawing each type of dough, you can safely use store-bought dough or knead delicious homemade dough enough times, and then use it for several months, pampering your loved ones and surprising your friends with excellent baked goods. After reading the article, we can firmly answer the main question of interest. You may ask, we will answer of course Yes.

08 Jul 2022 edypravilno 135

Pancake dough

Pancake dough contains milk and eggs, and due to its liquid consistency, it cannot be stored for a long time. The longest shelf life in refrigerator is one day. In this case, it is necessary to periodically open the lid of the pan in which the dough is stored and stir it so that it does not stagnate.

It is better not to store pancake dough at all - if sour milk , then the longer such dough is stored, the more sour the pancakes will taste.

The pancakes themselves are stored in the freezer as semi-finished products for about 2 months.

Okroshka: store separately or pour the drink right away?

Famous chefs recommend pouring okroshka immediately with a chilled drink, if you are sure that the dish will be eaten in one day. There is an exception to every rule, which means that the life of okroshka can be extended by following simple rules. The storage time of cold soup depends on the freshness of the ingredients, cooking technology, acid-base balance, and moisture. The lower the acidity level and the higher the moisture level, the more favorable the environment for bacterial growth, which means the shorter the shelf life of the dish. For example, okroshka with meat will retain its freshness longer than with fish.

Okroshka in the form of a salad is a kind of preparation that, before serving, is poured with a liquid base and brought to taste with sauce and spices. Each product is cut and stored in the refrigerator at a temperature of +4°C in separate tightly closed containers.

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It is not recommended to cut greens, fresh cucumbers and radishes in advance, as the taste will be spoiled after 6 hours. Radishes and cucumbers will drain, greens will wither.

Useful tips for housewives on storing okroshka:

The finished soup, prepared ingredients for okroshka, and the liquid base for the dish are stored in the refrigerator at a temperature not exceeding +4°C. Remember that the temperature in the refrigerator is always lower at the back wall, so think about where you place which container.
Oxygen promotes the rapid growth of bacteria, so that the cuttings for okroshka remain fresh longer, use containers, preferably glass, with an airtight lid.
Do not put hot foods in the refrigerator, for example, boiled potatoes, meat, eggs. This not only impairs the performance of the equipment, but also contributes to the rapid spread of bacteria inside the refrigerator.

Shelf life of the liquid base in the refrigerator at +4°C:

mineral water is stored only in original, unopened containers;
homemade kvass remains fresh for up to 10 days;
chicken broth – 3 days;
kefir – 5 days;
serum – no more than 7 days;
ayran – 5 days;
unfiltered beer begins to lose its taste immediately after opening the sealed bottle.

Dough for dumplings

The finished dough for dumplings is stored in an airtight container (in a container with a lid or in a bowl covered with cling film ) for several days. It all depends on the temperature set in the refrigerator. Three days of storage is the maximum period; on the fourth day it is better not to use the dough for cooking. Do not store at room temperature - it cannot withstand heat.

If you want to store it for a longer period, place it in the freezer. Frozen dumpling dough will keep for 30 days.

Dumpling dough

Since its structure and consistency are almost the same as that of dumpling dough, the storage methods are the same. By the way, dumpling dough can be used in other ways - not only in preparing this dish. It is almost universal, and if it has been left in the refrigerator a little longer than necessary, you can make flatbreads or bread out of it - frying it will help get rid of the sourness that may appear in sour dough.

Salty dough

Salt dough is used for modeling products. As mentioned above, it is not advisable to store such dough for a long time, because due to cold it loses its color, which is necessary for making figures, and its consistency becomes less elastic. Do not store this dough for more than two days.

Crafts made from salt dough, properly made and heated in the oven, can be stored for years - for example, in almost every home you can find a dough doll or a whistle made during your school years. The main thing is that the place is cool - do not keep the figures near a stove or radiator - they will come apart.

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Choux pastry

Choux pastry has a very unusual composition and method of preparation, so before you think about storing it, you need to prepare it correctly.

The consistency is neither dense nor liquid - something in between, so a container with a lid is best for storage. You can first place the dough in cling film, and only then in a container - this way it will last even longer. The dough will keep in the refrigerator for several days, and in the freezer for 1 month.

If you are going to store choux pastry products in the refrigerator or freezer, then try not to put the filling . Let it be just the “frame” of the cake, for example. Finished products, like eclairs , can be stored for up to three days in the refrigerator, and up to a month in the freezer as semi-finished products.

The sales period coincides with the shelf life - if you store it in the refrigerator, then it must be sold on the first and second days, on the third the dough is already stale, although suitable for consumption.

How and how long to store dough in the refrigerator: tips from housewives

There is a misconception that baked goods are sterile when leaving the oven. Some microorganisms are resistant to high temperatures. There are also risks and possibilities of contamination of products after baking due to the presence of microorganisms everywhere: in the air, on packaging materials and equipment, on conveyor belts. To limit or slow down spoilage, it is necessary to control a number of parameters:

1. Initial microbiological contamination. 2. Technological process (especially baking and cooling). 3. Microbiological purity of the atmosphere after baking. 4. Aw (water activity) of the finished product. 5. Choice of packaging (permeability). 6. Shelf life of the finished product. There are three types of microorganisms: bacteria (bacillus and cocci), yeast (unicellular fungi), molds (filamentous fungi).

The optimal value of water activity Aw (that is, its availability) for the growth of pathogenic bacteria (Clostridium and Bacillus) is the limit of 0.98–1.0. When Aw is below 0.9, bacterial growth practically stops. Bacteria are also affected by pH (the optimum for their development is around 5–7.5) and the absence or presence of oxygen. Example Aw for some products: French baguette - 0.98 (crumb) and 0.78 (crust), partially baked baguette - 0.98 (crumb) and 0.98 (crust), toast bread - 0.96, brioche - 0.90.

Candida Pelliculosa (average Aw: 0.87), Candida Umicola (average Aw: 0.88), Rhodotorula (average Aw: 0.92)

Signs of spoilage, for example, the appearance of an unpleasant “chemical” odor caused by the presence of ethyl acetate, styrene (light cinnamon odor), lipolytic enzymes (can lead to a change in the smell of the filling), can be caused by contamination of even high-end products with wild yeast, although the Aw of these products is very low .

Main characteristics of shelf-stable puff pastry products (SDIDH): The layering of the product should be undeveloped, compared to traditional puff pastries. Rather, it is porosity rather than layering. This is due, first of all, to the fact that during transportation this product may be damaged (if there is a layered structure). Generally, shelf life is in the range of 1–4 months. SDIDH is produced both without filler and with various fillers (jammies).

Pancake dough

The consistency of the pancake dough is quite liquid, so it cannot be stored in the freezer - after defrosting, the water will separate and you will get a slurry that cannot be evaporated. The dough will be stored in the refrigerator for two days, and if you add baking powder or soda in the required proportions, this period will increase to four or five days.

The kefir dough is stored for a day, since kefir itself makes it sour; if you store it longer, then the pancakes will turn out sour, which is not everyone’s cup of tea.

Cold storage

How long you can store soup in the refrigerator depends on the type of broth and the composition of the ingredients:

based on fatty meat broth - up to 3 days;
chicken broth with spices - up to 2 days;
any soup with herbs and eggs - 1 day;
mushroom soup no more than a day;
fish soups should be consumed within 24 hours (with rare exceptions within two days);
cheese soup (based on processed cheese) can last for 2 days;
cheese soup (based on hard cheeses) - 1.5 days;
borscht - more than 3 days.

A characteristic feature of freshly cooked fish soup is that its taste deteriorates after only 3 hours. Therefore, it is more correct to use it fresh, without resorting to storage.

A film of fat forms on the surface of the cheese soup, which is considered normal and does not affect its storage time.

When the meat broth is kept separate from the other ingredients of the soup, it will be possible to extend its storage time to 1 week if you boil it again, cool it quickly and put it back in the refrigerator every 2 days.

Different types of dough

Protein dough is used by fishermen to attract fish. It is sold in specialized stores and is stored in the freezer for about a year in the usual way.
Diet dough is usually loved by ladies who constantly monitor their weight. It is used to make cookies, which are good for snacks and instead of dinner later. Diet dough is stored for 1-2 days in the refrigerator, and up to 1 month in the freezer.
Lenten dough is made with water, without unnecessary additives, so it can be stored for quite a long time - about 3-4 days in the refrigerator, and in the freezer - from 3 to 6 months.
Waffle dough is stored in the refrigerator - shelf life is 2-3 days. The container must be tight and closed; it is impossible to store it in a bag, because such dough is liquid, it will simply spread throughout the bag; you need a thick, deep container with a lid.
Lagman dough is viscous and elastic; like noodles made from this dough, it is stored in the refrigerator. The period is 2-3 days, then it becomes sour and sluggish, it is possible to prepare something from such dough, but the taste of the dishes will not be the same, since lagman requires fresh dough. Cling film is the best way to store lagman dough.
Fishing dough (protein) is created in such a way that it remains usable for a long time, but even it should not be left at room temperature for a long time. If you take it fishing, then fill a jar with cold water and put lumps of dough into it, pre-packed in tight bags. This will cool the dough and prevent it from spoiling.

How to defrost correctly

After storing shortcrust pastry at low temperatures, the baked goods turn out very tasty and crumbly.

But it is important to defrost it correctly. Following the nuances will help avoid changes in structure

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There are several ways:

Natural - this method is considered the slowest. It is not always suitable for those housewives who need to start baking as quickly as possible. The packaging is left at room temperature. To ensure that the thawing process occurs evenly, the product is turned over every hour. If it is rolled up, it can be unrolled after two hours. In this way, it will be possible to completely defrost the product no earlier than after four hours. To defrost, you can keep it in the oven at 90 degrees. First, place parchment on the bottom of the baking sheet and sprinkle with flour. Defrosting duration should be no more than three minutes

It is important to ensure that the top is not baked. Defrosting can be done using a special mode in a microwave oven. But this method negatively affects the taste of the product.

To avoid loss of quality, you must first keep it on the refrigerator shelf for several hours. Once it becomes a little soft, you can put it in the microwave. You can put it to thaw in a water bath. To do this, place the container with the product in a pan of boiling water. During the defrosting process, you need to make sure that the dough does not stick to the bottom. There is a way to defrost dough in hot water. It is carefully wrapped in bags to prevent water from getting inside, then placed in a bowl with hot water. The dough will become soft after a few hours.