Storage Conditions - essentiel b ED2 Instrucciones De Uso

Storage conditions

Dehydrated food must be stored correctly in order to preserve the quality and taste of
the product.
• Make sure all dried food is kept in a dark, cool place; the cooler the conditions, the
longer the optimum quality of the food will be preserved.
• For every 8°C drop in temperature, the shelf life increases 2-3 times.
• If you have the space, store your dried food in a fridge or freezer. Otherwise, find
the coolest place in your home to store your dried food.
• Bear in mind that light also causes the quality and nutritional value to deteriorate.
Therefore, keep dried food in an opaque or dark coloured container.
• Store food in a sealed bag or dark container.
Shelf life
Fruits are naturally high in sugar and acid; they dry well and keep longer than
vegetables. When properly packed and stored at or below room temperature (21°C
or less), most fruits retain a high quality and nutritional value for one year. Most
vegetables are best when eaten within six months.
FRUITS AND VEGETABLES STORED OVER THE RECOMMENDED TIME MAY
NOT BE AS NUTRITIOUS OR AS TASTY, BUT THEY WILL NOT SPOIL AS LONG
AS THE PACKING REMAINS INTACT.
rehydrating food
Food, that has been dehydrated, can be rehydrated in water. There are three ways of
doing this:
1. Fruits and vegetables can be soaked in water for 2 to 6 hours. Make sure they are
kept refrigerated during this process. Do not soak them at room temperature, as
harmful bacteria may develop.
2. They can be immersed in boiling water for 5 to 10 minutes until they have reached
the required consistency.
3. You can also rehydrate fruits and vegetables by cooking them. Do not add
seasoning, salt or sugar during this process. Adding salt or sugar during rehydration
can change the taste of the food. As a rule of thumb, put 1 cup of fruit to simmer in
2 cups of water.
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