Why are Japanese biscuits stored in a warm dry place

Japanese biscuits are made from a meringue mixture to which ground almonds or roasted ground hazelnuts have been added. They are baked in a cool oven, allowed to cool, and are then trimmed with a plain, sharp-edged cutter so that they are all the same size. Alternatively they may be stencilled onto prepared baking sheets using specially made rubber stencil mats.

When baked and cooled, those not required for immediate use should be placed in boxes and stored in a warm dry place. By doing this the biscuits remain hard and quite dry. If the biscuits are allowed to remain in a damp or humid atmosphere they would go very soft and it would be impossible to handle them at the time of making up.

The dried biscuits are commonly sandwiched in pairs with buttercream and then finished in a variety of ways. After they have been made up in this way they soften owing to the uptake of moisture from the air to the cream. The high proportion of undissolved sugar makes the products hygroscopic and so liable to attract moisture. This often limits the shelf-life of such products.

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