
Shelf life of baking ingredients
CATEGORIES:
- Baking Tips
SHELF LIFE OF PANTRY ESSENTIALS
Ingredients | Description | Storing Tips | Shelf life |
---|---|---|---|
Granulated Sugar |
All Redpath products are made with 100% sugar cane. |
Store sugar in an airtight container in a cool, dry, dark place. Make sure the container is wide enough to fit a measuring cup so you can scoop the sugar easily. |
Indefinitely |
All-purpose flour |
Each type of flour has its own purpose. The main difference between types is the amount of protein, which varies depending on the kind of wheat used. |
Store flour in an airtight container in a cool, dry, dark place. Make sure the container is wide enough to fit a measuring cup so you can scoop the flour easily. |
Indefinitely |
Baking powder |
Leavening agents provide lift to a wide range of baked goods by creating carbon dioxide. |
Buy baking powder and baking soda in small quantities, as they lose their potency over time. |
6 months |
Dried fruits |
A fruit that has had most of its moisture removed through drying or dehydration. |
Store in airtight containers in a cool, dry, dark place. For longer storage, refrigerate or freeze dried fruit |
2 months at room temperature |
Vanilla extract |
Gives baked goods a warm and flavourful taste. |
Buy the best-quality vanilla extract you can find, and check that the label features the word extract and not flavouring. If tightly capped and stored in a cool, dry, dark place, it will last for a long time. Store vanilla beans in a cool, dry, dark place, tightly wrapped in plastic wrap or in an airtight container to prevent them from drying out. |
Vanilla Extract: can last indefinitely if stored properly, but best used within 3 years |
Spices |
Give depth of flavour to baked goods. |
Store all ground spices in airtight containers in a dark cupboard. For the best flavour, use whole spices instead of ground. |
Ground: 6 months |
Cocoa powder |
Best for baking and making drinks. |
Store cocoa powder in an airtight container at room temperature. |
2 years |
Dark chocolate |
Depending on the type of chocolate used, it's perfect for baking, melting, molding and eating. |
Store chocolate and chocolate chips in a cool, dry, dark place. |
Dark chocolate: 2-3 years |
Coarse sea salt |
Helps elevate and enhance the taste of baked goods. |
Keep salt in a cool, dry place. |
Indefinitely |
Oils |
Prevent baked goods from sticking when used to grease baking pans. In baking, oil can help give cakes a moist texture. |
Oils can turn rancid if stored for too long. Different oils have different shelf lives. |
Canola oil: 1 year |
Powdered gelatin |
Used as a thickening or gelling agent in some desserts. |
Store gelatin in a cool, dry, dark place |
Indefinitely (if stored properly) |
Honey |
Can be mild, fruity, herbal or woodsy depending on the nectar source. In general, the darker the colour, the stronger the flavour. |
One of the few foods that doesn't spoil. After long storage, honey might crystallize, but you can return it to its liquid state by warming it gently: set the opened jar in a saucepan of hot water over low heat until the honey melts. |
Indefinitely |
Sprinkles and candies |
Easy way to personalize and decorate your home-baked cakes, cookies and cupcakes. |
Most will last indefinitely if stored in a cool, dry place, but always check the use-by-date on the package. |
Indefinitely |
SHELF LIFE OF FRIDGE AND FREEZER INGREDIENTS
Ingredients | Baking Tips | Shelf life |
---|---|---|
Butter |
Unsalted butter is used in baking, unless recipe states otherwise. |
1 to 4 months in the fridge. |
Milk |
Use whole milk where stated in a recipe; otherwise, any milk - 2% or skim dairy milk, or almond or soy milk - can be used. |
Dairy milk can be refrigerated for up to 3 weeks. |
Buttermilk |
We use buttermilk in recipes for biscuits and shortcakes as it makes them extra fluffy and light. |
Up to 2 weeks. |
Eggs |
All recipes on this website use large eggs. For best results, eggs for baking should be at room temperature. |
Eggs in the shell can be refrigerated for up to 3 weeks. |
Cream cheese |
Unflavoured, brick-style cream cheese is best for baking. |
Unopened packages of cream cheese can be refrigerated for up to 1 month after it's best before date; opened packages for up to 10 days. |
Cream |
The percentage numbers on cartons of cream and milk denote the milk fat content; the higher the percentage, the richer the product. |
Sour cream will keep up to 2 weeks once opened. |
Sweetened flaked coconut |
Can go rancid quickly if stored at room temperature. |
Freeze coconut for up to 1 year, or refrigerate it for up to 6 months. |
Seeds |
Because of their high oil content, seeds can go rancid quickly. |
Store them in an airtight container in the fridge for up to 6 months. And in the freezer for up to a year or more, depending on the seed. |
Active dry yeast |
Unopened jars or packages of yeast should be stored in a cool, dry place. It is very perishable when exposed to air, moisture and/or heat. |
4 months if refrigerated, 6 months if frozen. |