Food pests

Houseguests who nobody wants
The favoured haunts of food pests
are cereal products. more...

Articles Stock-Keeping:

If conditions are right, you don’t need a garden to grow herbs, a balcony or even a window sill
In contrast to many other foodstuffs, fruit and vegetables are living products. Even after they
To make sure you can easily find everything once it has been stored in your pantry, we recommend
Thanks to optimum packaging! The packaging in which food is stored has a significant impact on its
Many people have no idea that different areas of a fridge are at different temperatures, which by

What would we do without the fridge? It has been making stock-keeping so much easier for us for decades now, since way back in the 1950s.

The fridge is suitable for the short-term storage of temperature-sensitive foods and for chilling drinks too. The reduced temperature inside the fridge slows down the process which sees micro-organisms multiply and also the activity of enzymes within food. Food will still lose vitamins and become spoiled, but not as quickly as it would if it were stored at room temperature.

 

 

The temperature inside a fridge ranges from 0 to 8°C, whilst the air humidity is between 40 and 70%. Fruit and vegetables are best stored at a high level of air humidity, although dairy products, meat and sausages require a lower level. The storage life of food is extended by over 100%, particularly if the contents of the fridge are organised correctly according to its different temperature zones. This longer life has a considerable impact on the household food budget, as much less has to be thrown away.

Food must be stored in the right part of the fridge, in line with the different prevailing temperatures. Even in newer appliances, where the temperature is kept more even throughout the fridge, it still makes sense to organise your food correctly.