Cereals can be stored for longer; learn how it's done!
Do you need to store staple foods for longer and want to know how you can guarantee they have a longer shelf life yourself?
Then you're in the right place!
In our ABC to long-term storage (see left menu), we’ve compiled all the necessary information, lots of examples and a photo gallery.
Learn more about the factors that determine the shelf life of staple foods, then read about how you can use oxygen absorbers and aluminium laminated bags to store your cereals, rice, beans and much more free of oxygen.
Want even more for your money? Then go for our “Conserva B Package”!
Below you will find our most common questions and answers.
Question What are the benefits of using oxygen absorbers over the vacuum packs or gassing with nitrogen or carbon dioxide?
Answer: If you want to ensure that your food lasts for longer than a year, then oxygen absorbers are the outright safest method in comparison to gassing or other more convenient methods. When oxygen absorbers are used in correctly sealed aluminium laminated bags, they reduce the oxygen content to 0.1% or lower in just 1-2 days, meaning that they can guarantee the package will remain free of oxygen (<0.01%) in the long term. These results cannot be obtained with the gassing or vacuum pack method, the reason being that these methods, depending on the equipment used, result in a higher oxygen content of 0.3 - 5%. If kept in an oxygen content above 0.5% (air contains around 21%), food can still go stale or mouldy over time.
Question Can I use vacuum equipment to seal the bags?
Answer: Yes, no problem. Just make sure that the weld seam is sufficiently stable. Most vacuum equipment make a seam of 2-3mm. We recommend the seal to be 5-10mm. If you are only filling small bags with 1-2kg, you can also possibly make 2 seams.
Question Why do the bags have to be laminated aluminium? Can I not use clear shrink-wrap freezer bags?
Answer: Once the oxygen has been removed, for the food to be stored in the long term, it must be ensured that no oxygen can enter the bag. Normal freezer bags are not at all fit for this purpose as they have a high air, or more specifically, oxygen permeability. It is actually so high that it is generally not even calculated by manufacturers. You can actually blow commercially available PE bags up like a balloon. However, for just a short time this could lead you to believe that the air and therefore the oxygen passes through the PE layer.
The following example will illustrate this: Say we fill a large 400x250mm aluminium laminated bag with 2.5kg of cereals and another commercially available clear freezer bag of the same size, 400x250mm, with the same amount. In both cases, oxygen absorbers are used and the entire oxygen content of around 200ml from the bags is removed from the bag. Both bags are tightly sealed.
While the aluminium laminated bag will have reached a maximum oxygen content of 0.5ml - in other words, a maximum increase of a tiny 0.0625% in oxygen - after a year thanks to its aluminium barrier layer with a permeability of < 0.01cm³/m²/24h, the commercially available freezer bag will have gone back to the original 200ml of oxygen in just a month!
Have you not heard of aluminium bags and absorbers? You will find all information on storing staple foods, as well as information on how to use aluminium laminated bags and oxygen absorbers on the following website: