Once expired, this ingredient can make even better cakes according to UFC-Que Choisir

Once expired, this ingredient can make even better cakes according to UFC-Que Choisir
Once expired, this ingredient can make even better cakes according to UFC-Que Choisir

Baking with expired products, meh. But if it’s frankly better (and without risk), then…

When a food item approaches its expiry date, we start to get alarmed by looking here and there for some clever ideas to sell it on time (anti-waste required). But if, unfortunately, we let the fateful date pass, we panic. Seized with serious doubt, we throw everything away without thinking too much, not very excited about the idea of ​​spending our weekend bedridden with gastroenteritis.

These fears, sometimes legitimate, are however not always well-founded. To sort your cupboards with discernment, you must above all understand what these “deadline dates” affixed to the back of the packaging really mean. In fact, these take two forms: the expiration date (DLC) and the minimum durability date (DDM).

The DLC indicates the date from which the “consumption of a product becomes dangerous for health”, as the Public Service website reminds us. It concerns extremely perishable packaged products, such as cold meats or cut meats. It is introduced by the established formula “to consume until”. Here, there is no question of tempting the devil, we scrupulously stick to the stipulated deadline.

The DDM, on the other hand, specifies the date from which the product is likely to lose “its taste or nutritional qualities” without presenting any health risk. Pasta, rice, flour, salt, sugar or cans fall into this category. It is identified by the words “preferably consumed before”. In other words, we will only be able to observe an alteration of flavors or textures, vitamin contents or functional properties. And again, not always…

Pastry friends, you may be blown away! In their buying guide, the magazine’s experts What to choose tried an astonishing experiment: testing the performance of 8 references of hermetically sealed baking powders, having far exceeded their MBD – up to 7 years for the oldest of them. Their conclusion is striking: “the swelling and sensory characteristics of the cookies and pound cakes were quite satisfactory, sometimes even better than those obtained with baking powders whose MDD had not been exceeded”. And since it’s a DDM, there’s no chance of accidentally poisoning yourself…

Moral of the story: if a sachet of baking powder (well closed) has been lying around for a very long time in your grocery store, pour it into your bowl rather than in the garbage: you may be holding the cake there. to the most puffy yogurt of the year!

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