Food pests

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

Articles Stock-Keeping:

The following facts about mould & co. should shed some light on this topic. It is useful to know
Our food changes once it has been bought: some to a greater extent, some to a lesser, some changes
More time and money thanks to stock-keeping. There are many good reasons for implementing a well
Proper planning, storage & use for better housekeeping. In terms of stock-keeping, the basic
Period of time, cost-effectiveness and packaging. The following factors are crucial in terms of

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.