How to Extend the Shelf Life of Baked Foods Using Oxysorb?

Everybody loves baked foods, confectioneries, and products, and to help improve their shelf life and retain their freshness throughout, you need to make sure they are stored, packaged, and transported efficiently under suitable environmental conditions. To achieve the best optimum levels of the surrounding environment in your packaging of baked foods, you can use Oxysorb to extend shelf life of baked foods and keep them fresh and potent for longer periods of time until consumption.

Oxysorb, or Oxygen absorber packets are small, food-safe sachets that contain a natural absorbent material that removes oxygen from a sealed container, to maintain an optimum storage environment and negate the ill effects of excess moisture, oxygen, and contamination of the contents of the food packaging. 

They are often used to extend the shelf life of baked foods, but can also be used to preserve other types of food, such as nuts, seeds, bakery items, and dried fruits. Oxygen absorber packets work by reacting with oxygen present inside the packaging and efficiently absorbing it in the material.

This process creates a vacuum inside the container, which prevents the growth of mold and bacteria, that can deteriorate the freshness and quality of the baked foods that are packaged. As a result, cookie bakeries stored with oxygen absorber packets can last for weeks or even months longer than they would otherwise. They also help preserve the color, aroma, and texture of different baked foods, keeping them in their best form until consumption.

How to extend the shelf life of baked foods using Oxysorb?

First, you’ll need to select the correct size of oxygen absorber packet based on the quantity of food you’re storing. Oxygen absorber packets come in different sizes depending on the size of your container and the quantity of baked food that is packaged inside. Factors to consider include the air volume inside the packaging, how much moisture your items have, and how much oxygen you need for preservation.

Ensure that the environment where you're working is dry and free of any excess moisture, as moisture can activate the absorber ahead of time. Before you seal your cookies or other baked foods, make sure you put the right suitable and appropriate oxygen absorber packets inside the package. It's important to work quickly, as these packets start absorbing oxygen as soon as they are exposed to the air. For larger packages or bulk storage, consider using multiple smaller packets rather than a single large one to ensure even oxygen absorption.

Make sure the packaging is sealed in an airtight manner, which can be achieved through vacuum sealing, heat sealing, or using a resealable bag. You need to check for any leaks, or spillage of the bags to make sure the end seal is airtight in nature, and no excess moisture or oxygen can enter the packaging.

Always use the right size of Oxysorb packet for your baked foods packaging. If you use a packet that's too small for the size of the packaging, it won't absorb the oxygen, and leaving your oxygen absorber packets out in the air for too long before sealing them up can saturate them too soon, so keep them sealed until you're ready to use them in the packaging.

Store your sealed, baked foods packaging in a cool, dark place away from direct sunlight and other environmental elements such as dust, heat, moisture, and contamination due to microorganisms to help improve their shelf life effectively and for longer periods of time. Items like crumb bread, cookies, cakes, muffins, brownies, biscuits, pastries, and other baked items can remain fresh for much longer periods, and retain and maintain their taste, texture, and quality, allowing you to enjoy your baked foods as fresh as possible.

You can use oxygen absorber packets with other food preservation techniques, like freezing or refrigerating, as they can help extend the life of baked foods and frozen or refrigerated products, but they won't stop them from drying out completely.

There should be enough space for the oxygen absorber packet to circulate air freely inside the baked food packaging. If the container is overloaded, the oxygen absorber packet will not be able to absorb all of the oxygen, and the baked foods or products may damage or spoil quickly. Additionally, it is recommended to inspect the Oxysorb packet on a regular basis. If the Oxysorb packet is no longer able to absorb oxygen, it will require replacement, as a saturated packet should be hard and dry.

What types of baked foods and other products can be stored using Oxysorb?

• Bread
• Cookies
• Cakes
• Muffins
• Brownies
• Pies
• Tarts
• Pastries
• Granola
• Trail mix
• Cereal bars
• Dried fruit
• Nuts
• Seeds
• Coffee

When storing baked foods and products with oxygen absorber packets, it is important to make sure that they are completely dry before storing them. If the baked foods or products are wet, they will likely mold or spoil, even with oxygen absorber packets. Oxygen absorber packets, Oxysorb can be a great way to extend the shelf life of baked foods and products. By following the tips above, you can ensure that your baked goods and products stay fresh and delicious for longer with retained and well-maintained taste, texture, freshness, and aroma.