cleverstorageENGLISH

cleverstorage

by Kesseböhmer

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Ever since the Stone Age .............................................................. 4

Stocking up on groceries ............................................................12

Getting organised .......................................................................14

The ideal store cupboard ............................................................18

Food hygiene............................................................................. 20

The difference between minimum shelf life, expiry date and edibility ............................................................ 25

Keeping stored food at its best ................................................. 26

Why food spoils ......................................................................... 28

What’s been eating my food? .................................................... 30

Over to you................................................................................ 34

Storage for the life you lead ...................................................... 36

Why a well-stocked store cupboard is like a good cookbook ................................................................ 42

DRY FOOD STORAGE

STORAGE 04 05

The history of storage goes back to the Stone Age. Since then, it’s not 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.

Stone AgeEver since the

ried meat, pickled gherkins, pickled herring, even

beer and many other specialities get their unique

flavours from the methods used to make them fit for

storage. The necessity to preserve food has led our

ancestors to experiment.

The delicious slice of smoked bacon or the delicate

cottage ham which you

enjoy on fresh bread or with

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-

Smoking was used to pre-serve ham and sausages well

before the Christian era.

ian times were already quite similar to today. And if the

tradition of a hangover breakfast had already existed,

pickled gherkins would have been on the menu. Pick-

ling vegetables in vinegar to preserve them was as well

known back then as boiling in salt water or making

dried fruit. Even centuries ago, dried apples, plums,

apricots and dates were popular nibbles. So storage

methods were already pretty sophisticated back then,

but their origin goes back much further.

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.

STORAGE 06 07

D

Rich Romans had large storage cellars in their villas.

The culture of storage developed quickly and in many

different ways from Celtic times (200 to 100 BC).

Large storage containers with a volumetric capacity of

up to 1,000 kg of grain were fired from clay. And the

typical amphorae which are one of the most common

archaeological excavations in Greece are proof for

the importance of storage in those times: Sauces and

liquids were stored in them, as well as in tubes, which

were then sealed for preservation. At the same time,

preservation methods were further developed. Honey,

salt and olive oil were the most common preservatives,

and they were understandably among the most popu-

lar items of trade between Romans and Celts.

At this time, rich Romans had large storage cellars in

their villas. For protection and cooling, wine and oil

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.

Wine cellars are still constructed below ground, often with direct contact tothe surrounding soil through a gap in the foundations, to create an optimalstorage climate for the wine.

Pulses are dried in the drying kiln and thus madefit for storage.

EVER SINCE THE STONE AGE

While Stone Age people stored their root vegetables

untreated in storage pits, by the Bronze Age, the first

simple preservation processes were already in use.

The drying kiln had been invented to dry pulses and

make them fit for storage. The dried peas and lentils

you will find in any supermarket are essentially pro-

duced in the same way today.

Roasting hazelnuts was not a matter of taste for our

ancestors, but a simple and

effective preservation method.

Thanks to the low water content

after drying, cereals could be

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

ceremonies – drawn up in China more than 3,000

years ago.

STORAGE 08 09

A big step forward was the discovery of the preserva-

tive and germicidal effect of spices. Beer drinkers still

benefit from this discovery today, as the hops content

in beer originally didn’t serve the flavour, but made the

liquid bread more storable. The main preservative of

the Middle Ages was salt. With the spread of Christian-

ity, fish became a popular alternative to meat during

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

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

could be killed through heating. This was the birth of

“pasteurising”. At temperatures between 70 and 85°C,

milk and other food could be made fit for storage

short-term. After Pasteur came the “perfect” preserva-

tion through heat sterilisation (160°C); however, as we

know today, at the cost of valuable ingredients like vi-

tamins, which decompose at this temperature.

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.

Louis Pasteur was a French scientistand pioneer in the field of microbio-logy († September 28, 1895).

At temperatures between70-85°C, milk and otherfood can be made fit forstorage.

EVER SINCE THE STONE AGE

Storage also had a great impact on architecture. Many

residential buildings built before 1914 included vaulted

cellars with stamped earth floors, with an average

temperature of under 10°C and a humidity of over 90%.

Perfect conditions for storing potatoes and apples in

wooden racks. The cellars in those days also featured

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.

It was thanks to Johann Weck that preserving experi-

enced a boom in Germany at the beginning of the 20th

century. His famous preserving jars with the unmistak-

able rubber ring have made preserving fast and easy.

Until the 1950s, this was the most popular preserving

method in German homes.

Before 1914, many residen-tial buildings included

vaulted cellars withstamped earth floors.

STORAGE 10 11

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.

Back then, opening tins was an important task in the

kitchen. However, hardly any space was provided for

stored supplies. The good old storage cellar was

deemed superfluous. Despite incorporating some

revolutionary ideas, the Frankfurt Kitchen was still a

long way from today’s fitted kitchens.

Another milestone in storage was the invention of the

first practical refrigerator by Carl von Linde towards

the end of the 19th century. In the fifties and sixties,

the refrigerator became very successful and was

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 larder.

However, up until the seventies, industrially canned

food was very popular in German kitchens. Tinned

peas only faced competition from the invention of

the freezer. Then, together with frozen spinach and

fishfingers, the very green frozen peas that are rich

in vitamins conquered our kitchens and hearts.

The Frankfurt Kitchen: The new, practical kitchen was developed mainly forrented apartments and flats for the middle classes, which only offered verylimited space. The main focus was on the function.

In the fifties and sixties, therefrigerator became verysuccessful and was regardedas a sign of wealth.

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.

EVER SINCE THE STONE AGE

STORAGE 12 13

STOCKING UP ON GROCERIES

STOCKING UPON 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

guest who has never entered your kitchen

would know where to find this food: in the fridge. The

story is quite different for groceries! In the average

German kitchen, groceries are not normally stored in

a central place. If you’re lucky you might find flour,

sugar and salt in the larder unit. But tinned goods

and pickles might be scattered through the base units.

In fact, these kinds of foodstuffs tend to be stored

haphazardly wherever there’s space.

This haphazard storage wastes a lot of time and

money! People lose track of what they have in their

cupboards and often buy the same thing twice over.

In addition, while you’re cooking, you’re bound to

waste a lot of time and cover a lot of distance looking

for things.

M And this although it is so easy to not only improve

the situation, but make it perfect! The modern fitted

kitchen provides optimal possibilities for centralised

storage. If you are in the lucky position to furnish a

new kitchen, plan in the fridge and the unit for dry food

supplies as equal storage centres. The unit systems

today are so perfected that the complete weekly supply

for a whole family fits into a larder unit without any

problems – providing perfect overview and optimal

access.

But even if you need to make do with the available

units, we can give you many valuable tips and practical

advice on how to optimise your dry food storage.

ith longer opening hours and some supermar-

kets and convenience stores opening round the

clock, food storage is no longer absolutely vital. But it

does make life easier and more convenient – espe-

cially if you follow a few simple rules.

Central storage – according to the principle of short

distances. If one unit cannot hold everything, take two

units next to each other. If possible, do not spread

your supplies across too many different units.

W Clearly arranged storage – A base unit 60 cm deep,

without drawers or pull-outs, is unfortunately the

kitchen equivalent of a black hole. Things that find

their way to the back are all too often forgotten.

The following pages show you a choice of solutions

for organising food storage. Some of them can be

retrofitted in existing kitchen units.

The back of a base unit60 cm deep is just the

place to lose 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:

Dry storage – Keep stored groceries dry. A cool,

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.

Closed storage – Foodstuffs still in their sealed pack-

ages store very well. Opened packages should be used

quickly or checked regularly, as they are no longer

protected against mould spores and bacteria. They’re

also at risk from household pests (see page 30).

Partly-used packages make it harder to keep a check

on your store cupboard. It’s best to transfer the

In the past, deep cellars with thick walls were the only places in which itstayed relatively cool in the summer. Today, the fridge in a central positionin the kitchen provides more convenient comfort.

Tightly closable storage containers – preferablytransparent ones – are idealfor organised food storage.

Use up or store in containers. Do not keep

food in its opened original packages.

contents of opened packages into suitable containers

(e.g. Tupperware) as quickly as possible. Transparent

containers are ideal, because you can identify the

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

shelf life has elapsed, with the possibility of slight loss

of quality (e.g. loss of aroma). It is of course better

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.

For this reason, pull-out systems are ideal for storing

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

of a closed unit.

STORE LOGICALLY – RULES FOR STOCKING UP:■ Heavy items at the bottom, light items on top■ Clean items on top, less clean items at the bottom■ Sort according to frequency of use – daily supplies at eye level■ Group food together

(e.g. breakfast, baking, cooking etc.)■ Sort into themed boxes

(e.g. pasta, tea, baking ingredients)■ Easy access■ Order and clarity -> you’re in control■ Choose container according to storage requirements and food volume (airtight, protected from light)

GETTING ORGANISED

01

02

03

0405

06

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.

First in – first out: Store new supplies at the back or bottom,

use up old food first.

Regularly perform visual quality checks of the food:

■ Is packaging damaged?

■ Are opened packages closed properly?

■ Are there any traces of pests/vermin (flying moths,

rodent excrement)?

■ Does the content of preserving jars show unusual

discolouration?

■ Are tins, storage jars in the fridge or sealed products

bloated/expanded?

■ Do fruit and vegetables show signs of rotting?

■ Is there an unpleasant odour?

Regularly clean (defrost) pantries, shelves, units, etc.

thoroughly.

Only store as much as can be used.

Plan meals to use up contents of open packages or food

nearing its best-by date.

Always label all supplies according to a simple, unchang-

ing principle: FOOD, DATE AND QUANTITY (e.g. “CHILLI CON

CARNE, 01/12/08, 3 PEOPLE”). This might take a bit of time

before storage, but makes it much easier to find things later.

STORAGE 16 17

11

12

1314

15

07

0809

10

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

Make a list of what’s in your freezer and keep it up to date,

especially if you buy in bulk.

Pay attention to the best-before date when buying.

If food is taken from the original packaging and stored in

storage containers, cut out the best-before date and stick

it to the container with adhesive tape.

Use up food from opened packages quickly (close them

with a clip, adhesive tape or rubber band during this period)

or fill into containers.

If all the food in the container is used up, first wash the

container before you refill it again

Dispose of spoiled food instantly: In case of pest infestation,

dispose of affected food and thoroughly clean the pantry

Use seasonal products

Shop selectively and set aside time for making jams and

chutneys and stocking the freezer.

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.

GETTING ORGANISED

The ideal larder unit enablessimple and spontaneousadaptation through step-lessly height-adjustableshelves.

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

know exactly what you can find where, without

having to search for it! Fresh produce in the fridge, dry

food in the unit next to it. Units that were specifically

designed for food storage provide you with significant

benefits.

Think of a supermarket: most of the products are dis-

played on shelves. All the packaging is designed to be

stored and viewed in this way. Everything is stackable

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,

you have a perfect overview of the stored food. One

gentle pull exposes the entire contents, so that you

can find what you’re looking for and retrieve it as

quickly and easily as possible.

Households are different, so it’s important that the

shelves in your larder pull-out are height-adjustable.

The shelves should be able to bear a certain weight

and easy to clean. This booklet gives you an overview

of the different types of kitchen storage available.

T

TANDEM from Kesseböhmer

THE IDEAL STORE CUPBOARD

With a larder pull-out (e.g. DISPENSA) one gentle

pull moves the entire contents of the unit out in front

of the unit. This gives the user a perfect view of the

contents and easy access from two sides. Extra con-

venience comes with an electric opening system, e.g.

TouchControl – tap once anywhere on the front panel

and the unit opens automatically.

A TANDEM unit (e.g. TANDEM Depot) is a two-part

unit – there are shallow shelves/baskets attached to

the door of the unit and a linked pull-out which fills

the back of the unit. When you open the door, the

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.

One easy movement pullsall the contents out infront of the unit.

The ideal storage unit is one where a gentle pull

moves all the contents out of the unit into full view,

for instance a larder pull-out. Shelves should be easily

accessible from both sides. For optimum utilisation of

available space combined with easy handling, shelves

should be height adjustable. In this way, even a 60-cm

unit can be used optimally.

Whichever system you choose, positioning as close

as possible to the fridge is ideal in any case. It is

the combination of fridge and larder pull-out that

makes food storage perfect: the mixed double.

CONVOY Centro and CONVOY Lavido from Kesseböhmer

MSTORAGE 20 21

MIfactor 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

refrigeration 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.

most importantHygiene is

the

FOOD HYGIENE

UNCLEAN AREAS ARE:

Potato store; sand box;

storage pit; drink storeroom;

storage places for unwashed

fruit and vegetables; egg

storage place in fridge (risk

of salmonella); any fridge

compartments for storing

vegetables (vegetable com-

partment or moist 0°C

zone)

Avoid contaminationand keep things clean.

n institutions that deal with food (restaurants,

hotels, canteens), a distinction is made between

clean and unclean areas. It’s a good idea to do the

same at home.

Even in unclean areas, you should avoid extreme dirt

and keep floors, shelves and compartments tidy (no

earth, except for potatoes and other root vegetables

for winter storage – washing makes them less suitable

for storage).

Wash containers that are used in the unclean area

before you use them in the clean area of the kitchen

(worktop). Immediately after handling eggs, sausages,

raw meat, poultry and fish, you should wash your

hands with soap and warm water. Also clean the

unclean areas regularly.

I

STORAGE 22 23

CLEAN AREAS ARE:Refrigerators, freezers,storage places forwashed fruit, kitchenworktop

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

Keep the clean areas, as the name suggests,

thoroughly clean at all times. Always remove visible

contaminations instantly if possible. But even without

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.

when cleaning salad 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.

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.

Always remove visible contaminations instantly.

The sink is the “dirt trap”for fruit and vegetables.

FOOD HYGIENE

««« CONVOY Centro from Kesseböhmer

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).

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.

STORAGE 24 25

The minimum shelf life is not an expiry date! Once

the deadline has passed, the food can still be eaten

and can even still be sold.

The minimum shelf life is the period in which a food

retains its specific characteristics under suitable

storage conditions. This means: Once the minimum

shelf life has elapsed, some loss of aroma, changes

in consistency, etc. can be expected.

The minimum shelf life is clearly marked on the

products with “best before”.

On the other hand, the use-by date is a kind of expiry

date! It indicates the last day on which food may be

eaten. After that, the food must be taken off the shelf.

The use-by date is prescribed for mince, fresh poultry

and other comminuted meat in Germany, as the risk

of salmonella infection is particularly high for these

types of food.

The use-by date is indicated by “use by”

on the product.

THE DIFFERENCE BETWEENMINIMUM SHELF LIFE,

EXPIRY DATE AND EDIBILITY

FOOD HYGIENE

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-

ucts leads to changes in taste and also loss in

vitamins. Vitamin C in particular quickly decomposes.

Therefore: Always store food supplies away from light!

If possible, in a closed cabinet. Dry food can quickly

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.

In high ambient temperatures, but also in the fridge,

certain foods, like bread, fruit and vegetables, tend

to dry out. Store these types of food wrapped and in

a cool place. The wrapping shouldn’t be completely

airtight.

T

Always store food supplies away from light

STORAGE 26 27

In the fridge, milk products tend to absorb foreign

odours, so that they taste and smell unpleasant.

So close milk products tightly again after opening,

or transfer them to tightly sealed containers.

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.

Temperatures that are too low can also cause damage:

Bananas or potatoes become unsightly or even inedible,

cheese loses its aroma and its taste. For this reason,

these foods are not suitable for freezing and must be

protected from frost.

Close opened milk products orrefill into airtight containers.

KEEPING STORED FOOD AT ITS BEST

THE FACTS:

Spoilage of food is caused by

microorganisms. These include: bacteria,

mould and yeasts.

Microorganisms multiply

and cause processes like

decay, fermentation,

rancidity, mould and

pests.

STORAGE 28 29

acteria creating botulinus toxins cause severe food

poisoning. The food most often affected is canned

food, like peas and beans. The toxins cannot be re-

moved through heating. Affected tins can be detected

by lids that bulge outwards. These ‘explosive’ tins must

be disposed of. Symptoms of poisoning occur 8 to 12

hours later. Common signs are headache, nausea, per-

ceptual disturbances (double vision), later this can lead

to paralysis and even death.

Unwanted mould is also very dangerous, as certain

mould fungi generate carcinogenic aflatoxins. Aflatox-

ins cannot be destroyed by heating. If food containing

high amounts of water like soft and hard cheese,

soups, sauces, milk products like quark and yoghurt,

bread, fruit and vegetables or nuts is affected by

mould, you must immediately and completely dispose

of it! Even areas not yet visibly affected usually are, and

should no longer be consumed. Exceptions prove the

rule: In jams with a sugar content of at least 50%, you

can generously remove the areas of mould and still eat

the rest. Clean the containers extremely thoroughly, for

example the vegetable compartment in the fridge, the

Tupperware container or the bread box.

Apart from the risk of causing cancer, aflatoxins also

damage the nervous system and the liver. They can also

cause growth disorders.

B Bacteria creating botulinustoxins cause severe foodpoisoning.

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.

aper or plastic film is not enough packaging to

protect against small, sharp mouse teeth. Lining

paper is not only old-fashioned, it’s also an invitation

to pests to hide underneath it.

The trend to more organic products and avoiding pesti-

cides has brought the topic of pests to the forefront

again. The best way to avoid pests in your store cup-

boards is to keep the cupboards tidy and to check them

regularly. Storage without nooks and crannies, which is

easy to clean, will be inhospitable to pests. If you have

a storage cellar or a larder with a window, seal it with

insect gauze.

P If despite all your cleanliness and care, you find food

infested with pests, get rid of it and them as quickly as

possible and far away from other food if possible. The

partly filled bin in your kitchen is not the best place for

this purpose. Instead, make the small extra effort to

carry the pests to the bin outside.

As pests in stored foods spread quickly and are hard

to come by once they have established, you need to

act quickly. Following this immediate measure, empty

the store cupboard, just in case. That way you can give

it a thorough cleaning and at the same time you can

check whether other supplies were affected.

If you find traces ofpests in food, get rid of

it quickly.

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.

STORAGE 30 31

WHAT’S BEEN EATING MY FOOD?

STORAGE 32 33

nce the larder has dried out, you can put the

food back. Make sure the larder is always tightly

closed. Different pests infest different types of food.

Cereal products are popular targets of pests stored in

food, as they are nutritious, but food which is rich in

protein like sausages can also be affected. Improper or

missing packaging favours pest infestation. Packaging

should be designed in such a way that it provides an

easy overview and an optimal utilisation of the

pantries.

You gain the best control over your food supplies when

you take the food out of its original packaging and store

it in transparent food containers that can be closed

O

German cockroach prefersgrains and cereal products aswell as other dry products.

Ants favour allprotein-rich food.

Rats are omnivores andpotential disease carriers.

Woodlice (in cellars)love fruit, vegetables

and potatoes.

Biscuit beetles prefergrains and cereal

products as well as otherdry 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-

tion of space. If the containers are tough, unbreakable

and neutral in taste, they’ll make life hard for pests.

This is really all you can do to keep pests at bay. If, in

spite of all your efforts, you’re unlucky enough to find

pests in your store cupboard, do keep a sense of pro-

portion. Don’t use chemical remedies near food or in

food storage areas -- the risk of contaminating your

food is too big. If required you could contact a profes-

sional pest controller or the local health and veterinary

authority.

Dried fruit or flour mothsprefer grains and cerealproducts as well as otherdry products.

Flies are omnivores andpotential disease carriers

(the larvae eat food supplies).

Skin beetles like fatty food:bacon, smoked products,cheese and chocolate.

Flour mites prefergrains and cereal prod-ucts as well as otherdry products.

Mice are omnivores andpotential disease carriers.

THE FACTS:

Make your store cupboard

work for you: plan carefully,

check regularly and use

the contents.

n efficient food storage system makes shopping

more effective and cheaper, cooking more rela-

xed and flexible and it creates personal security and

independence.

To have food supplies at home makes most people feel

good, and most of all, you save valuable time and

money!

A

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.

fruit

bread

milk

wine

sugar

noodle

s

Stocking up saves you time: cooking double or triple amounts

and freezing meal-sized portions means you can eat several

times with minimal preparation.

Supplies you created yourself give assurance about their origin.

You’ll be more independent of price fluctuations, opening

times, etc.

You’ll minimise the time you spend shopping.

You can save money by buying local food at low prices when

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

have to fall back on products from overseas (sustainability).

Many people find preserving food is a rewarding and creative

hobby.

You’ll be able to feed unexpected guests without stress.

Proper storage promotes the wellbeing of all members of the

household.

You’ll have stores to fall back on in unforeseen situations

(power failure, heavy snowfall, flooding, etc.).

You’ll be reducing your carbon footprint.

You’ll be able to keep your food costs

down through planning and selective

shopping.

OVER TO YOU

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0203

0405

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0708

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STORAGE 36 37

Cereal products – like

breakfast cereals, bread-

crumbs and flour – must

be stored dry and cool

(15-20°C, humidity up to

70%). They are stored in

tightly sealed containers.

The packaging for bread

and other baked products

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.

Bread initially gets soft when stored, as the starch

releases water. It becomes stale. As long as the

bread still contains starch, it can be made crisp again

through heating in a toaster or in the oven.

Like flour, rice, couscous, bulgur and dried pulses

must be stored in airtight containers in a cool,

dry place. These dry products keep between

half a year and a year.

««« TANDEM Depot from Kesseböhmer

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!

STORAGE 38 39

Potatoes need a dark storage place, as otherwise

green spots form on them. For long-term storage, the

kitchen is too warm. For optimal storage, potatoes re-

quire a cool, humid room at approx. 4-5°C and humi-

dity between 80 and 90%. They need to be stored well

ventilated in racks. They can be stored like this for up

to 8 months.

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.

Eggs can be stored in the fridge for 3-4

weeks. You can also store them out of the fridge for

up to 14 days.

Dry products, baking

ingredients and other

hermetically sealed dry food

supplies are stored at tempera-

tures between 4-20°C. Pastry will

keep up to six months. Sugar will

keep almost indefinitely.

Sealed beverages can be stored for several years

with the dry food supplies in the kitchen or elsewhere.

Opened drinks bottles are stored in the fridge.

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.

We believe that there are more important things to worry

about than storing food.

Kesseböhmer GmbH | Mindener Str. 208 | 49152 Bad EssenTel.: +49 (5742) 46-0 | E-Mail: info@kesseboehmer.de www.kesseboehmer.com

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

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.

Fruit and vegetables pick-

led in vinegar or oil is

today less of a question of

shelf life than of taste.

What would the pickled

gherkins be without the unmistakable aroma they

get through preserving? The so-called “sour” pickled

products are not always just “sour”. Sweet and sour

or spicy chutneys and pickles are also a delicious

condiment or ingredient.

As long as the jars are tightly sealed, you can store

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.

Tinned food. Even if fresh products and

frozen vegetables are increasing competi-

tion for the good old tin, it is advisable to

have a few tins in the house. What would

a spontaneous pasta party be without the

handy peeled tomatoes? And baked beans

on toast are a quick and easy comfort

food. Tins can be stored for long periods and

because they’re stackable they don’t take up much

space. Once you’ve opened a tin, always transfer any

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

inherent part of the Mediterranean cuisine.

STORAGE 42 43

It’s obvious why you find it easy to conjure up some-

thing special from your store cupboard – it’s because

you’ve chosen the contents yourself. They reflect your

preferences and lifestyle.

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!

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

provides many reasons to be glad you have a

well-stocked store cupboard – the unexpected guests,

the midnight snack, the oversalted cake, the forgotten

invitation.

Y

clever-storage.com

The best for kitchen & internet:

clever-storage.com | Thedestraße 13-17 | 22767 Hamburg

Germany | Tel.: +49 (0) 40 200036-66 | Fax: +49 (0) 40 200036-36

eMail: info@clever-storage.com | Web: www.clever-storage.com

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