Preservation of Pasta and Sweets Ingredients

On more than one occasion we can ask ourselves how long any of the foods we use in baking lasts, and we would like to know the storage time of each of these ingredients, preventing them from being in poor condition and we could cause poisoning to those who consume the preparation, which is why at Vida Recetas we leave you this interesting article where we list some of the ingredients most used in baking along with their shelf life or storage and where you should store it.

Sugars (granulated, brown, flower): indefinitely.

Sugars with flavors: indefinitely.

Colored sugars: for an indefinite period.

Shelled, peeled or roasted almonds: indefinitely.

Cooked chocolate: 2 to 3 days in the refrigerator; 4 to 6 months in the freezer Egg whites

: 1 or 2 weeks in the refrigerator (tightly covered); 3 or 4 months in the freezer.

Fresh cream: 1 week in the refrigerator.

Fresh whipped cream: 1 or 2 hours in the refrigerator.

Fresh whipped cream with gelatin and sugar: 1 or 2 days in the refrigerator.

Vanilla, almond, fruit extracts, etc.: for an indefinite period.

Canned fruits: indefinitely.

Unflavored gelatin (powdered): indefinitely.

Prepared jellies: 1 week in the refrigerator.

Flour: in a dry place.

Fresh yeast: 2 to 4 weeks in the refrigerator.

Active dry yeast: 3 months at room temperature.

Butter, butter, margarine: 1 to 2 months in the refrigerator or indefinitely in the freezer.

Pecans, etc.: indefinitely at room temperature.

Baking powder: tightly covered, in a cool place, for an indefinite period.

Unbaked pastries Cookies: 4 to 6 months in the freezer.

Puff pastry: 2 to 3 months in the freezer.

Crumbly pastry: 3 to 4 months in the freezer.

Pastries and baked doughs Cakes, cakes and cakes: 3 to 4 months in the freezer.

Chocolate cakes: 3 or 4 months in the freezer.

“Choux” pasta: 2 or 3 months in the freezer.

Stuffed crumbly pastry cakes: 8 to 10 months in the freezer

Fruit cakes and tartlets: 3 to 4 months in the freezer

Croissants:

2 or 3 months in the freezer.

Savarin: 2 or 3 months in the freezer.

Cookies: 6 to 8 months in the freezer.

Fried donuts: 1 month in the freezer.

Cooked creams (cream and others): 3 months in the freezer.

Puddings: 2 to 3 months in the freezer.

Ice cream: 1 to 2 months in the freezer.

Preparations that are kept in the freezer must be covered with aluminum foil, which adapts perfectly to any surface and can be sealed well to prevent air from entering, which alters the preservation of the product.

Frozen pastries or mixes without baking are removed from the freezer 2 to 3 hours in advance so that they lose their cold.

The baked or cooked ones are taken out in advance so that they reach the required temperature to serve them. Some of them are usually served warm or slightly hot, in this case they are wrapped in aluminum foil and reheated in a low oven.