cleverstorage ENGLISH clever storage by Kesseböhmer Get more information! To see more Clever Storage ideas visit clever-storage.com DRY FOOD STORAGE

Ever since the Stone Age ...... 4 Keeping stored food at its best ...... 26

Stocking up on groceries ...... 12 Why food spoils ...... 28

Getting organised ...... 14 What’s been eating my food? ...... 30

The ideal store cupboard ...... 18 Over to you...... 34

Food hygiene...... 20 Storage for the life you lead ...... 36

The difference between minimum shelf life, Why a well-stocked store cupboard is expiry date and edibility ...... 25 like a good cookbook ...... 42 STORAGE 04 05 Ever since the

StoneThe history of storage goes back to the Stone Age. Since then, it’s notAge only the methods of storage and preservation that have changed radically; the reasons for storing and preserving food are different now. Today, a well-stocked store cupboard or larder has practical advantages and can save you money; for our ancestors storing food was a matter of life or death. It was the only way they could survive the months when there was nothing to harvest. Stored supplies took them through the winter. STORAGE 06 07

PROCESSING METHODS WHICH TODAY ARE TYPICAL FOR CERTAIN FOODS WERE ORIGINALLY USED FOR PRESERVATION. HAZELNUTS WERE ROASTED, CEREALS AND PEAS WERE MADE WINTER-HARDY BY AIR DRYING, MEAT WAS CURED AND SMOKED.

ried meat, pickled gherkins, pickled herring, even ian times were already quite similar to today. And if the D beer and many other specialities get their unique tradition of a hangover breakfast had already existed, Smoking was used to pre- flavours from the methods used to make them fit for pickled gherkins would have been on the menu. Pick- serve ham and sausages well before the Christian era. storage. The necessity to preserve food has led our ling vegetables in vinegar to preserve them was as well ancestors to experiment. known back then as boiling in salt water or making dried fruit. Even centuries ago, dried apples, plums, The delicious slice of smoked bacon or the delicate apricots and dates were popular nibbles. So storage cottage ham which you methods were already pretty sophisticated back then, enjoy on fresh bread or with but their origin goes back much further. asparagus, for example, wouldn’t have caused much surprise at a feast in Roman times. The methods for smoking and producing ham and sausages in pre-Christ- EVER SINCE THE STONE AGE

While Stone Age people stored their root vegetables The culture of storage developed quickly and in many untreated in storage pits, by the Bronze Age, the first different ways from Celtic times (200 to 100 BC). simple preservation processes were already in use. Large storage containers with a volumetric capacity of The drying kiln had been invented to dry pulses and up to 1,000 kg of grain were fired from clay. And the make them fit for storage. The dried peas and lentils typical amphorae which are one of the most common Pulses are dried in the drying kiln and thus made you will find in any supermarket are essentially pro- archaeological excavations in Greece are proof for fit for storage. duced in the same way today. the importance of storage in those times: Sauces and liquids were stored in them, as well as in tubes, which Roasting hazelnuts was not a matter of taste for our were then sealed for preservation. At the same time, ancestors, but a simple and preservation methods were further developed. Honey, effective preservation method. salt and olive oil were the most common preservatives, Thanks to the low water content and they were understandably among the most popu- after drying, cereals could be lar items of trade between Romans and Celts. stored in silos for the winter. In the late Bronze Age (1,000 BC), this was already practiced on a relatively large scale.

The influence storage can have even on religion was demonstrated in Ancient Egypt, where cats were wor- shipped as holy animals. The plagues of mice were only brought under control through the domestication of cats. Before that happened, mice had caused huge grain losses and even famines. People quickly realised that cold prolongs the edibility of fresh food, but it still took more than 3,000 years before the fridge was in- vented. Proof for this are guidelines for loading and emptying ice cellars within the scope of religious Wine cellars are still constructed below ground, often with direct contact to ceremonies – drawn up in China more than 3,000 the surrounding soil through a gap in the foundations, to create an optimal years ago. storage climate for the wine.

At this time, rich Romans had large storage cellars in Rich Romans had large storage cellars in their their villas. For protection and cooling, wine and oil villas. amphorae were buried in sand, a technique which sur- vived until the Middle Ages. The proven preservation techniques like drying, kiln-drying, smoking, sweet pickling in honey or sour pickling in vinegar remained unchanged over many centuries. For example, meat was marinated in oil or covered in tallow or other fat. STORAGE 08 09 EVER SINCE THE STONE AGE

APART FROM DRYING, CURING IS ONE OF THE OLDEST METHODS FOR PRESERVING FOOD. THE SALT MAKES THE MOISTURE IN THE PRODUCTS UNUSABLE FOR MICROORGANISMS. FOODS ARE OFTEN SALTED BEFORE AIR DRYING TO MAKE THEM LAST EVEN LONGER.

for tinned food was granted to two Englishmen. A short time later, the military significance of tinned food was recognised for supplying troops. But it was 150 years later that the German Justus von Liebig managed industrial production of tinned food with meat ex- tracts.

One of the most groundbreaking inventions in the his- tory of storage was made by French Louis Pasteur. In the middle of the 19th century, he discovered that it was microorganisms making food perish, and that they At temperatures between 70-85°C, milk and other A big step forward was the discovery of the preserva- could be killed through heating. This was the birth of food can be made fit for storage. tive and germicidal effect of spices. Beer drinkers still “pasteurising”. At temperatures between 70 and 85°C, benefit from this discovery today, as the hops content milk and other food could be made fit for storage in beer originally didn’t serve the flavour, but made the short-term. After Pasteur came the “perfect” preserva- liquid bread more storable. The main preservative of tion through heat sterilisation (160°C); however, as we the Middle Ages was salt. With the spread of Christian- know today, at the cost of valuable ingredients like vi- ity, fish became a popular alternative to meat during tamins, which decompose at this temperature. fasting periods. Herrings were marinated in barrels of salt as soon as they were caught. Low-fat fish was dried in the air, which is how dried cod came into being.

Following numerous salty centuries, the possibility of hermetical sealing for preserving food became known at the end of the 17th century. In 1691, the first patent

Louis Pasteur was a French scientist and pioneer in the field of microbio- logy († September 28, 1895). STORAGE 10 11

Storage also had a great impact on architecture. Many It was thanks to Johann Weck that preserving experi- residential buildings built before 1914 included vaulted enced a boom in Germany at the beginning of the 20th

Before 1914, many residen- cellars with stamped earth floors, with an average century. His famous preserving jars with the unmistak- tial buildings included vaulted cellars with temperature of under 10°C and a humidity of over 90%. able rubber ring have made preserving fast and easy. stamped earth floors. Perfect conditions for storing potatoes and apples in Until the 1950s, this was the most popular preserving wooden racks. The cellars in those days also featured method in German homes. stoneware containers for pickling in vinegar and curing. Root vegeta- bles like carrots, celeriac and black salsify were stored in sand boxes for the lean winter months. EVER SINCE THE STONE AGE

THE “FRANKFURT KITCHEN” WAS DESIGNED IN 1926 BY THE VIENNESE ARCHITECT MARGARETE SCHÜTTE-LIHOTZKY AT THE REQUEST OF ERNST MAY, WHO WAS IN CHARGE OF A BIG HOUSING PROJECT IN FRANKFURT. THE DESIGN GOAL WAS TO RATIONALISE AND SIMPLIFY KITCHEN WORK. THE FRANKFURT KITCHEN IS ARGUABLY THE PROTOTYPE OF MODERN FITTED KITCHENS.

In the twenties, the so-called “Frankfurt Kitchen”, a standard kitchen for rented apartments and flats designed according to ergonomic and technical principles, set new standards. It was the birth of modern fitted kitchens.

Another milestone in storage was the invention of the first practical refrigerator by Carl von Linde towards In the fifties and sixties, the the end of the 19th century. In the fifties and sixties, refrigerator became very successful and was regarded the refrigerator became very successful and was as a sign of wealth. regarded as a sign of wealth. After more than 10,000 years of trying to preserve food, this simple and time- saving preservation method is taken for granted today. The fridge now was a contemporary replacement for The Frankfurt Kitchen: The new, practical kitchen was developed mainly for the larder. rented apartments and flats for the middle classes, which only offered very limited space. The main focus was on the function.

However, up until the seventies, industrially canned Back then, opening tins was an important task in the food was very popular in German kitchens. Tinned kitchen. However, hardly any space was provided for peas only faced competition from the invention of stored supplies. The good old storage cellar was the freezer. Then, together with frozen spinach and deemed superfluous. Despite incorporating some fishfingers, the very green frozen peas that are rich revolutionary ideas, the Frankfurt Kitchen was still a in vitamins conquered our kitchens and hearts. long way from today’s fitted kitchens. STORAGE 12 13 STOCKING UP ON GROCERIES

STOCKING UP ON GROCERIES

PASTA, SPICES, FLOUR, SUGAR, SALT, OATS, PICKLED GHERKINS, TOMATO PUREE, VINEGAR, OIL… THE LIST OF FOOD FOR YOUR STORE CUPBOARD IS AT LEAST AS LONG AS THAT FOR FRESH FOOD THAT IS STORED IN THE FRIDGE.

ilk, cheese, cold cuts, yoghurt, meat ... Even a And this although it is so easy to not only improve M guest who has never entered your kitchen the situation, but make it perfect! The modern fitted would know where to find this food: in the fridge. The kitchen provides optimal possibilities for centralised story is quite different for groceries! In the average storage. If you are in the lucky position to furnish a German kitchen, groceries are not normally stored in new kitchen, plan in the fridge and the unit for dry food a central place. If you’re lucky you might find flour, supplies as equal storage centres. The unit systems sugar and salt in the larder unit. But tinned goods today are so perfected that the complete weekly supply and pickles might be scattered through the base units. for a whole family fits into a larder unit without any In fact, these kinds of foodstuffs tend to be stored problems – providing perfect overview and optimal haphazardly wherever there’s space. access.

This haphazard storage wastes a lot of time and But even if you need to make do with the available money! People lose track of what they have in their units, we can give you many valuable tips and practical cupboards and often buy the same thing twice over. advice on how to optimise your dry food storage. In addition, while you’re cooking, you’re bound to waste a lot of time and cover a lot of distance looking for things. STORAGE 14 15

GETTING ORGANISED

WITH ORGANISED FOOD STORAGE YOU KILL TWO BIRDS WITH ONE STONE. YOU DON’T WASTE TIME LOOKING FOR THINGS AND YOU DON’T WASTE MONEY BUYING THINGS YOU’VE ALREADY GOT IN YOUR STORE CUPBOARD – SOMEWHERE:

ith longer opening hours and some supermar- Clearly arranged storage – A base unit 60 cm deep, Wkets and convenience stores opening round the without drawers or pull-outs, is unfortunately the The back of a base unit clock, food storage is no longer absolutely vital. But it kitchen equivalent of a black hole. Things that find 60 cm deep is just the place to lose things. does make life easier and more convenient – espe- their way to the back are all too often forgotten. cially if you follow a few simple rules. The following pages show you a choice of solutions Central storage – according to the principle of short for organising food storage. Some of them can be distances. If one unit cannot hold everything, take two retrofitted in existing kitchen units. units next to each other. If possible, do not spread your supplies across too many different units. GETTING ORGANISED

contents of opened packages into suitable containers Tightly closable storage (e.g. Tupperware) as quickly as possible. Transparent containers – preferably transparent ones – are ideal containers are ideal, because you can identify the for organised food storage. contents and check the fill level at a glance.

Trust is good – control is better! Naturally, even sealed in their original packaging, groceries won’t keep indefinitely. So when you’re planning your daily or weekly menus, it helps if you have some idea of things that might need using up soon. Each package carries a best-before date – this is mandatory. However, this does not mean that food that is out of date is neces- sarily spoiled. With thorough checks and proper stor- age, you can often still use the food once the minimum Use up or store in shelf life has elapsed, with the possibility of slight loss containers. Do not keep food in its opened of quality (e.g. loss of aroma). It is of course better original packages. to use the food before it expires. As most dry food supplies keep for many months, even years, usually a critical glance at all best-before dates every few weeks suffices to avoid having to discard products. In the past, deep cellars with thick walls were the only places in which it stayed relatively cool in the summer. Today, the fridge in a central position For this reason, pull-out systems are ideal for storing in the kitchen provides more convenient comfort. dry food supplies, as they can be completely pulled out of the unit and provide full access. These systems combine the advantages of an open shelf with those Dry storage – Keep stored groceries dry. A cool, of a closed unit. damp cellar is at most suited to wine. But dry food supplies should be stored at 18° to 20°C in closed units. This is because humidity as well as extreme fluctuations in temperature or strong exposure to light is harmful to most foods. STORE LOGICALLY – RULES FOR STOCKING UP: ■ Heavy items at the bottom, light items on top Closed storage – Foodstuffs still in their sealed pack- ■ Clean items on top, less clean items at the bottom ages store very well. Opened packages should be used ■ Sort according to frequency of use – quickly or checked regularly, as they are no longer daily supplies at eye level ■ protected against mould spores and bacteria. They’re Group food together (e.g. breakfast, baking, cooking etc.) also at risk from household pests (see page 30). ■ Sort into themed boxes Partly-used packages make it harder to keep a check (e.g. pasta, tea, baking ingredients) on your store cupboard. It’s best to transfer the ■ Easy access ■ Order and clarity -> you’re in control ■ Choose container according to storage requirements and food volume (airtight, protected from light) STORAGE 16 17

SMALL EFFORT, GREAT BENEFIT! ORGANISE YOUR FOOD STORAGE! AS THE OLD SAYING GOES, ‘A TIDY HOUSE, A TIDY MIND’ (OR RATHER TIDY STORAGE), THE SECRET IS TO STICK TO A FEW SIMPLE RULES.

01 First in – first out: Store new supplies at the back or bottom, 03 Regularly clean (defrost) pantries, shelves, units, etc. use up old food first. thoroughly.

02 Regularly perform visual quality checks of the food: 04 Only store as much as can be used. ■ Is packaging damaged? ■ Are opened packages closed properly? 05 Plan meals to use up contents of open packages or food ■ Are there any traces of pests/vermin (flying moths, nearing its best-by date. rodent excrement)? ■ Does the content of preserving jars show unusual 06 Always label all supplies according to a simple, unchang- discolouration? ing principle: FOOD, DATE AND QUANTITY (e.g. “CHILLI CON ■ Are tins, storage jars in the fridge or sealed products CARNE, 01/12/08, 3 PEOPLE”). This might take a bit of time bloated/expanded? before storage, but makes it much easier to find things later. ■ Do fruit and vegetables show signs of rotting? ■ Is there an unpleasant odour? GETTING ORGANISED

The DISPENSA Swing makes it even easier to access stored items.

07 Make a list of what’s in your freezer and keep it up to date, 11 If all the food in the container is used up, first wash the especially if you buy in bulk. container before you refill it again

08 Pay attention to the best-before date when buying. 12 Dispose of spoiled food instantly: In case of pest infestation, dispose of affected food and thoroughly clean the pantry 09 If food is taken from the original packaging and stored in storage containers, cut out the best-before date and stick 13 Use seasonal products it to the container with adhesive tape. 14 Shop selectively and set aside time for making jams and 10 Use up food from opened packages quickly (close them chutneys and stocking the freezer. with a clip, adhesive tape or rubber band during this period) or fill into containers. 15 Keep a check on conditions in your pantry: Install a ther- mometer and possibly a hygrometer and get into the habit of checking them -- take action if it’s too warm or damp. STORAGE 18 19

THE IDEAL STORE CUPBOARD

TO OPTIMISE KITCHEN WORK RESEARCHERS MEASURED THE DISTANCES COVERED. THE IDEAL APPROACH TO FOOD STORAGE TURNED OUT TO BE A CENTRALISED SOLUTION WITH THE FRIDGE AND THE LARDER PULL-OUT IN CLOSE PROXIMITY.

he advantages of central storage are obvious: You you have a perfect overview of the stored food. One T know exactly what you can find where, without gentle pull exposes the entire contents, so that you The ideal larder unit enables having to search for it! Fresh produce in the fridge, dry can find what you’re looking for and retrieve it as simple and spontaneous adaptation through step- food in the unit next to it. Units that were specifically quickly and easily as possible. lessly height-adjustable designed for food storage provide you with significant shelves. benefits. Households are different, so it’s important that the shelves in your larder pull-out are height-adjustable. Think of a supermarket: most of the products are dis- The shelves should be able to bear a certain weight played on shelves. All the packaging is designed to be and easy to clean. This booklet gives you an overview stored and viewed in this way. Everything is stackable of the different types of kitchen storage available. and all important information can be found at the front. The ideal pull-out storage unit at home adopts the same principle, so that when you pull it fully out, THE IDEAL STORE CUPBOARD

TANDEM from Kesseböhmer CONVOY Centro and CONVOY Lavido from Kesseböhmer

With a larder pull-out (e.g. DISPENSA) one gentle The ideal storage unit is one where a gentle pull pull moves the entire contents of the unit out in front moves all the contents out of the unit into full view, One easy movement pulls all the contents out in of the unit. This gives the user a perfect view of the for instance a larder pull-out. Shelves should be easily front of the unit. contents and easy access from two sides. Extra con- accessible from both sides. For optimum utilisation of venience comes with an electric opening system, e.g. available space combined with easy handling, shelves TouchControl – tap once anywhere on the front panel should be height adjustable. In this way, even a 60-cm and the unit opens automatically. unit can be used optimally.

A TANDEM unit (e.g. TANDEM Depot) is a two-part Whichever system you choose, positioning as close unit – there are shallow shelves/baskets attached to as possible to the fridge is ideal in any case. It is the door of the unit and a linked pull-out which fills the combination of fridge and larder pull-out that the back of the unit. When you open the door, the makes food storage perfect: the mixed double. contents of the door shelves are within easy reach, while the back section and its contents are pulled forwards for a better overview and simple loading and unloading. STORAGE 20 21 M FOOD HYGIENE

Hygiene is the most important factor in food storage

Food does not spoil on its own. In truth, it is mainly bacteria and fungi that ruin food. Anything that stops them thriving improves the shelf life of food.

Protecting your food against deterioration starts when you buy it. If you live a long way from the supermarket, transport meat, fish and frozen food in coolbags in the summer, so that the chain of Mrefrigeration is not interrupted. Place frozen products in the trolley last, so that their time out of the freezer is as short as possible. Do not keep meals that are ready to eat warm for longer than necessary – it is best to cool them immediately and heat them properly again before eating.I STORAGE 22 23

n institutions that deal with food (restaurants, Even in unclean areas, you should avoid extreme dirt Avoid contamination I hotels, canteens), a distinction is made between and keep floors, shelves and compartments tidy (no and keep things clean. clean and unclean areas. It’s a good idea to do the earth, except for potatoes and other root vegetables same at home. for winter storage – washing makes them less suitable for storage).

Wash containers that are used in the unclean area AREAS ARE: UNCLEAN before you use them in the clean area of the kitchen Potato store; sand box; (worktop). Immediately after handling eggs, sausages, storage pit; drink storeroom; raw meat, poultry and fish, you should wash your storage places for unwashed fruit and vegetables; egg hands with soap and warm water. Also clean the storage place in fridge (risk unclean areas regularly. of salmonella); any fridge compartments for storing vegetables (vegetable com- partment or moist 0°C zone) FOOD HYGIENE

EVER SINCE COOKERY SHOWS HAVE APPEARED ON PRIME TIME TV, WE’VE BEEN LEARNING FROM THE PROFESSIONAL CHEFS. THEY’RE SLICK AND HIGHLY ORGANISED. AND ORGANISING YOUR FOOD STORAGE IS A GOOD WAY TO MAKE YOUR BUDGET STRETCH AS FAR AS POSSIBLE.

Keep the clean areas, as the name suggests, thoroughly clean at all times. Always remove visible Always remove visible contaminations instantly if possible. But even without contaminations instantly. vis ible contamination, regular cleaning is required. For example, defrost freezers once a year, even no-frost appliances, and use this opportunity to thoroughly clean the interior.

The sink is the “dirt trap” for fruit and vegetables. Avoid a crossover of clean and unclean areas, e.g. The sink is the “dirt trap” when cleaning salad and vegetables. for fruit and vegetables.

You should keep clean and unclean food and separate in the fridge and in the larder pull-out. Avoid storing clean or cooked food in direct contact with unclean food.

Food needs to be scrupulously washed or cleaned before it is prepared.

CLEAN AREAS ARE: Refrigerators, freezers, storage places for washed fruit, kitchen worktop STORAGE 24 25

WHEN PUTTING AWAY THE NEW SUPPLIES, MAKE SURE THAT THE PACKAGES ARE NOT VISIBLY CONTAMINATED. IF THE FOOD IS STAYING IN THE PACKAGE, CHECK WHETHER THIS IS INTACT.

The dry store is an intermediate area. However, cleanliness is still important. Most food stored in the dry store is clean in itself, however, the packaging may have become dirty if you came into contact with unclean areas during transport, in the supermarket and in shopping bags.

With all good intentions, in the daily use of the kitchen, it is unavoidable that the larder gets dirty from sticky hands or fallen over or broken packages from time to time. However, to keep pests in stored food and mould growth at bay, you should remove these contaminations as quickly as possible (after a meal should suffice).

««« CONVOY Centro from Kesseböhmer FOOD HYGIENE

THE DIFFERENCE BETWEEN MINIMUM SHELF LIFE, EXPIRY DATE AND EDIBILITY

The minimum shelf life is not an expiry date! Once On the other hand, the use-by date is a kind of expiry the deadline has passed, the food can still be eaten date! It indicates the last day on which food may be and can even still be sold. eaten. After that, the food must be taken off the shelf.

The minimum shelf life is the period in which a food The use-by date is prescribed for mince, fresh poultry retains its specific characteristics under suitable and other comminuted meat in Germany, as the risk storage conditions. This means: Once the minimum of salmonella infection is particularly high for these shelf life has elapsed, some loss of aroma, changes types of food. in consistency, etc. can be expected. The use-by date is indicated by “use by” The minimum shelf life is clearly marked on the on the product. products with “best before”. STORAGE 26 27

HELP YOUR FOOD TO STAY FRESH AND TASTY

THE WAY YOU STORE FOOD AFFECTS NOT ONLY ITS SHELF LIFE, BUT ALSO ITS APPEARANCE, TASTE AND NUTRITIONAL VALUE.

he effect of light and oxygen for many food prod- In high ambient temperatures, but also in the fridge, T ucts leads to changes in taste and also loss in certain foods, like bread, fruit and vegetables, tend vitamins. Vitamin C in particular quickly decomposes. to dry out. Store these types of food wrapped and in a cool place. The wrapping shouldn’t be completely Therefore: Always store food supplies away from light! airtight. Always store food If possible, in a closed cabinet. Dry food can quickly supplies away from light soak up the humidity of the environment – it clumps together or swells. This applies for example to sugar, salt and crispbread. If you keep this food dry and store it in tightly sealed containers (tins or jars), you can effectively prevent this. KEEPING STORED FOOD AT ITS BEST

In the fridge, milk products tend to absorb foreign Temperatures that are too low can also cause damage: odours, so that they taste and smell unpleasant. Bananas or potatoes become unsightly or even inedible, So close milk products tightly again after opening, cheese loses its aroma and its taste. For this reason, or transfer them to tightly sealed containers. these foods are not suitable for freezing and must be Close opened milk products or refill into airtight containers. protected from frost. Food with intense aromas (e.g. coffee, spices, tea) loses its scent once the sealed packages are opened. For this reason, only buy as much as you need. This way, you keep the amount of opened food as low as possible, which should be stored in tightly sealed containers. STORAGE 28 29

THE FACTS:

Spoilage of food is caused by These include: bacteria, microorganisms. mould and yeasts.

Microorganisms multiply and cause processes like decay, fermentation, rancidity, mould and pests. WHY FOOD SPOILS

TAKE A GOOD LOOK! YOUR FOOD CAN MAKE YOU ILL.

IF IN DOUBT, DON’T EAT IT! THIS SIMPLE RULE CAN PROTECT YOU AGAINST NASTY SURPRISES AND EVEN SERIOUS ILLNESS. SOME BACTERIA AND FUNGI DO A LOT MORE HARM THAN JUST CAUSING DIGESTIVE UPSETS.

acteria creating botulinus toxins cause severe food bread, fruit and vegetables or nuts is affected by Bpoisoning. The food most often affected is canned mould, you must immediately and completely dispose Bacteria creating botulinus toxins cause severe food food, like peas and beans. The toxins cannot be re- of it! Even areas not yet visibly affected usually are, and poisoning. moved through heating. Affected tins can be detected should no longer be consumed. Exceptions prove the by lids that bulge outwards. These ‘explosive’ tins must rule: In jams with a sugar content of at least 50%, you be disposed of. Symptoms of poisoning occur 8 to 12 can generously remove the areas of mould and still eat hours later. Common signs are headache, nausea, per- the rest. Clean the containers extremely thoroughly, for ceptual disturbances (double vision), later this can lead example the vegetable compartment in the fridge, the to paralysis and even death. Tupperware container or the bread box.

Unwanted mould is also very dangerous, as certain Apart from the risk of causing cancer, aflatoxins also mould fungi generate carcinogenic aflatoxins. Aflatox- damage the nervous system and the liver. They can also ins cannot be destroyed by heating. If food containing cause growth disorders. high amounts of water like soft and hard cheese, soups, sauces, milk products like quark and yoghurt, STORAGE 30 31

WHEN THE CAT’S AWAY … WHAT CAN BE DONE ABOUT PESTS IN STORED FOOD?

YOU MIGHT THINK MICE ARE CUTE. BUT YOU DON’T WANT THEM IN YOUR FOOD CUPBOARD – NOR ANY OTHER PESTS FOR THAT MATTER.

aper or plastic film is not enough packaging to If despite all your cleanliness and care, you find food If you find traces of P protect against small, sharp mouse teeth. Lining infested with pests, get rid of it and them as quickly as pests in food, get rid of it quickly. paper is not only old-fashioned, it’s also an invitation possible and far away from other food if possible. The to pests to hide underneath it. partly filled bin in your kitchen is not the best place for this purpose. Instead, make the small extra effort to The trend to more organic products and avoiding pesti- carry the pests to the bin outside. cides has brought the topic of pests to the forefront again. The best way to avoid pests in your store cup- As pests in stored foods spread quickly and are hard boards is to keep the cupboards tidy and to check them to come by once they have established, you need to regularly. Storage without nooks and crannies, which is act quickly. Following this immediate measure, empty easy to clean, will be inhospitable to pests. If you have the store cupboard, just in case. That way you can give a storage cellar or a larder with a window, seal it with it a thorough cleaning and at the same time you can insect gauze. check whether other supplies were affected. WHAT’S BEEN EATING MY FOOD? STORAGE 32 33

nce the larder has dried out, you can put the should be designed in such a way that it provides an O food back. Make sure the larder is always tightly easy overview and an optimal utilisation of the closed. Different pests infest different types of food. pantries. Cereal products are popular targets of pests stored in food, as they are nutritious, but food which is rich in You gain the best control over your food supplies when protein like sausages can also be affected. Improper or you take the food out of its original packaging and store missing packaging favours pest infestation. Packaging it in transparent food containers that can be closed

German cockroach prefers Rats are omnivores and Ants favour all grains and cereal products as potential disease carriers. protein-rich food. well as other dry products.

Woodlice (in cellars) Biscuit beetles prefer love fruit, vegetables grains and cereal and potatoes. products as well as other dry products. WHAT’S BEEN EATING MY FOOD?

NUMEROUS FOUR-, SIX- AND EIGHT-LEGGED CREATURES DON’T ONLY EXIST IN THE COUNTRYSIDE, BUT ALSO IN TOWNS, AND THEY TARGET YOUR FOOD SUPPLIES. NOTHING PROTECTS AGAINST THESE PESTS 100%. THE BEST DEFENCE IS TO KEEP YOUR STORE CUPBOARD TIDY – PESTS DON’T LIKE THIS AT ALL!

tightly and are stackable, which favours optimal utilisa- portion. Don’t use chemical remedies near food or in tion of space. If the containers are tough, unbreakable food storage areas -- the risk of contaminating your and neutral in taste, they’ll make life hard for pests. food is too big. If required you could contact a profes- sional pest controller or the local health and veterinary This is really all you can do to keep pests at bay. If, in authority. spite of all your efforts, you’re unlucky enough to find pests in your store cupboard, do keep a sense of pro-

Dried fruit or flour moths Mice are omnivores and prefer grains and cereal potential disease carriers. products as well as other dry products.

Skin beetles like fatty food: Flies are omnivores and Flour mites prefer bacon, smoked products, potential disease carriers grains and cereal prod- cheese and chocolate. (the larvae eat food ucts as well as other supplies). dry products. STORAGE 34 35

IT PAYS TO KEEP YOUR STORE CUPBOARD WELL-STOCKED

THE DAYS ARE OVER WHEN IT WAS VITAL TO STOCK UP ON FOOD FOR THE LEAN TIMES, BUT THERE ARE STILL PRACTICAL BENEFITS TO HAVING FOOD SUPPLIES IN YOUR HOME.

n efficient food storage system makes shopping To have food supplies at home makes most people feel A more effective and cheaper, cooking more rela- good, and most of all, you save valuable time and xed and flexible and it creates personal security and money! independence.

THE FACTS:

Make your store cupboard work for you: plan carefully, check regularly and use the contents.

fruit bread milk wine sugar noodles OVER TO YOU

01 Stocking up saves you time: cooking double or triple amounts 06 Many people find preserving food is a rewarding and creative and freezing meal-sized portions means you can eat several hobby. times with minimal preparation. 07 You’ll be able to feed unexpected guests without stress. 02 Supplies you created yourself give assurance about their origin. 08 Proper storage promotes the wellbeing of all members of the 03 You’ll be more independent of price fluctuations, opening household. times, etc. 09 You’ll have stores to fall back on in unforeseen situations 04 You’ll minimise the time you spend shopping. (power failure, heavy snowfall, flooding, etc.). 05 You can save money by buying local food at low prices when 10 You’ll be reducing your carbon footprint. it’s in season and freezing or preserving it. You can then enjoy a variety of regional food even outside the season and do not 11 You’ll be able to keep your food costs have to fall back on products from overseas (sustainability). down through planning and selective shopping. STORAGE 36 37 STORAGE FOR THE LIFE YOU LEAD

FILLING UP YOUR STORE CUPBOARD

YOU CAN PROBABLY THINK OF A NUMBER OF EVERYDAY PRODUCTS YOU WOULD DEFINITELY LIKE TO HAVE IN YOUR STORE CUPBOARD … AND ALSO SWEET OR SOUR PICKLES, SPECIAL OILS AND VINEGARS, SPICES, MUSTARD, HONEY, BAKING INGREDIENTS … JUST AS WELL YOU DO NOT NEED TO GO SHOPPING FOR EVERY LITTLE THING!

Cereal products – like Bread initially gets soft when stored, as the starch breakfast cereals, bread- releases water. It becomes stale. As long as the crumbs and flour – must bread still contains starch, it can be made crisp again be stored dry and cool through heating in a toaster or in the oven. (15-20°C, humidity up to 70%). They are stored in Like flour, rice, couscous, bulgur and dried pulses tightly sealed containers. must be stored in airtight containers in a cool, The packaging for bread dry place. These dry products keep between and other baked products half a year and a year. should be breathable. If the packaging is airtight, there is a risk of mould forming. Whole-grain bread keeps up to ten days, white bread starts aging after a few hours.

««« TANDEM Depot from Kesseböhmer STORAGE 38 39

SOME STORAGE METHODS WE USE TODAY HAVE BEEN TRIED AND TRUSTED OVER THE CENTURIES. WE’RE LUCKY BECAUSE WE CAN COMBINE TRADITIONAL KNOW-HOW WITH THE BENEFITS OF MODERN TECHNOLOGY.

Potatoes need a dark storage place, as otherwise Dry products, baking green spots form on them. For long-term storage, the ingredients and other kitchen is too warm. For optimal storage, potatoes re- hermetically sealed dry food quire a cool, humid room at approx. 4-5°C and humi- supplies are stored at tempera- dity between 80 and 90%. They need to be stored well tures between 4-20°C. Pastry will ventilated in racks. They can be stored like this for up keep up to six months. Sugar will to 8 months. keep almost indefinitely.

For reasons of hygiene, contact with the ground should be avoided (pests in stored food). Potatoes cannot be stored in the fridge. You can’t freeze potatoes either, because, even with cooked potatoes, the taste will change as the starch is converted into sugar. Sealed beverages can be stored for several years with the dry food supplies in the kitchen or elsewhere. Eggs can be stored in the fridge for 3-4 Opened drinks bottles are stored in the fridge. weeks. You can also store them out of the fridge for up to 14 days.

CONVOY – More storage space, better organised, better access.

We believe that there are more important things to worry about than storing food.

Kesseböhmer GmbH | Mindener Str. 208 | 49152 Bad Essen Tel.: +49 (5742) 46-0 | E-Mail: [email protected] www.kesseboehmer.com TYPICAL PRODUCTS FOR DRY FOOD STORAGE

A WELL-STOCKED STORE CUPBOARD AND FREEZER NOT ONLY MAKE LIFE EASIER; THEY ALSO MAKE COOKING MORE FUN AND YOUR MENU MORE VARIED. AND THEY CAN PROVIDE INSPIRATION FOR NEW AND DELICIOUS CREATIONS.

Pickles and chutneys. Tinned food. Even if fresh products and Fruit and vegetables pick- frozen vegetables are increasing competi- led in vinegar or oil is tion for the good old tin, it is advisable to today less of a question of have a few tins in the house. What would shelf life than of taste. a spontaneous pasta party be without the What would the pickled handy peeled tomatoes? And baked beans gherkins be without the unmistakable aroma they on toast are a quick and easy comfort get through preserving? The so-called “sour” pickled food. Tins can be stored for long periods and products are not always just “sour”. Sweet and sour because they’re stackable they don’t take up much or spicy chutneys and pickles are also a delicious space. Once you’ve opened a tin, always transfer any condiment or ingredient. remaining contents to another storage container.

If possible, vinegar and oil should be stored protected from light at room temperature. As the oils of different plants not only taste differently, but also have different properties (boiling point and smoking point), it’s a good idea to have more than one oil in the house. In addition to “pure” vinegars and oils, specialities fla voured with aromatic herbs and spices are an As long as the jars are tightly sealed, you can store inherent part of the Mediterranean cuisine. pickles and chutneys in a dark cupboard until the next season. Opened jars belong in the fridge. Make sure that everything is covered by the liquid – it will other- wise dry out. STORAGE 42 43

A WELL-STOCKED STORE CUPBOARD IS LIKE A GOOD COOKBOOK

YOU WON’T STARVE WITHOUT IT – BUT YOU’LL ENJOY LIFE MORE WITH IT! WHY EVEN THE BEST CONVENIENCE STORE CAN’T REPLACE THE STORE CUPBOARD YOU STOCKED YOURSELF.

ou might joke about “cupboard love”, but daily life It’s obvious why you find it easy to conjure up some- Y provides many reasons to be glad you have a thing special from your store cupboard – it’s because well-stocked store cupboard – the unexpected guests, you’ve chosen the contents yourself. They reflect your the midnight snack, the oversalted cake, the forgotten preferences and lifestyle. invitation. If you love Italian cuisine, for instance, you’ll probably always have a supply of pasta in the house – and the ingredients for a great sauce to go with it. For this reason, the contents of your store cupboard are much more than an emergency stand-by; they’re an essential basis for the way you like to cook and enjoy food.

We hope you’ll always make the most of them! Confident, relaxed and with the reassuring feeling that you’re well-prepared for everything! The best for kitchen & internet:

clever-storage.com clever-storage.com | Thedestraße 13-17 | 22767 Hamburg Germany | Tel.: +49 (0) 40 200036-66 | Fax: +49 (0) 40 200036-36 eMail: [email protected] | Web: www.clever-storage.com

Nominal charge: 4,90 EUR