Why Do Crackers Get Soft When They Go Stale?

When crackers are first made, they have a low moisture content. This moisture content is what makes them crispy and firm. As crackers sit on the shelf, they slowly absorb moisture from the air. This causes them to become soft and limp.

The rate at which crackers go stale depends on a number of factors, including the type of cracker, the packaging, and the storage conditions. Crackers that are made with flour that has a high gluten content will go stale more quickly than crackers that are made with flour that has a low gluten content. Crackers that are packaged in airtight containers will go stale more slowly than crackers that are exposed to the air. Crackers that are stored in a cool, dry place will go stale more slowly than crackers that are stored in a warm, humid place.

Here are some tips for storing crackers to keep them fresh longer:

* Store crackers in an airtight container.

* Keep crackers in a cool, dry place.

* Avoid exposing crackers to heat and humidity.

* If you live in a humid climate, you may want to consider placing a packet of desiccant in the cracker container to absorb moisture.