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Technical-Vocational-Livelihood
BREAD AND PASTRY PRODUCTION
First Semester, Quarter 1
Module 7: Prepare and Produce Bakery Products
LO3 – Store Bakery Products
Technical-Vocational-Livelihood
BREAD AND PASTRY PRODUCTION
First Semester Quarter 1 - Module 7: Prepare and Produce Bakery Products
LO3 – Store Bakery Products

Republic Act 8293, Section 176 states that:

No copyright shall subsist in any work of the Government of the Philippines.
However, prior approval of the government agency or office wherein the work is created
shall be necessary for exploitation of such work for profit. Such agency or office may,
among other things, impose as a condition the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this book are owned by their respective copyright holders.
Every effort has been exerted to locate and seek permission to use these materials from
their respective copyright owners. The publisher and authors do not represent nor claim
ownership over them.

Regional Director: GILBERT T. SADSAD

Assistant Regional Director: JESSIE L. AMIN

Development Team of the Module

Authors: JOCELLE T. VARGAS - Teacher II (Catanduanes NHS)
INGRID SABRINA P. MARTINEZ - Teacher II (Palta NHS)
Editor: RACHEL ANNE D. BELANGEL - Teacher II (Calatagan HS)
JEAN I. ONG – Teacher II (Buyo Integrated School)
Reviewers: CHRISTIE L. ALVAREZ - Education Program Supervisor II
EPP/TLE/TVL Region V
AMELIA B. CABRERA – Education Program Supervisor I
SDO Catanduanes
AILEEN A. TABILOG - Assistant Principal II
(San Miguel Rural Development High School - Mabato Annex)
ALLAN M. BENOYO – Master Teacher I (San Andres Vocational School)
Layout: JEAN I. ONG - Teacher II (Buyo Integrated School)
 Welcome Message
Greetings! You are about to learn Bread and Pastry Production (BPP)
specialization of Technical-Vocational-Livelihood Track.
We are providing you with self-learning modules that will guide you in acquiring the
relevant knowledge, skills, and attitude needed to perform the tasks in the Bread and
Pastry Production specialization at your own pace and time. The lessons are divided based
on the five core competencies of BPP, namely: Core 1 - Prepare and Produce Bakery
Products, Core 2 – Prepare and Produce Pastry Products, Core 3 – Prepare and Present
Gateaux, Tortes and Cakes, Core 4 – Prepare and Display Petits Fours, and Core 5 –
Present Desserts. These core lessons are sectioned into smaller topics that can be
finished in a week’s time.
You need to go through all the parts of the module to ensure that you will be
equipped with the necessary information and skills for achieving the competencies in BPP.
Here are the different parts of the BPP module:

Starter Brief introduction of the topic

The competencies that you need to achieve at the

My Goals
end of the module

Pre-Test The skills and knowledge you know before the topic

Word Bank Key words to learn from the lesson

Lesson proper that emphasizes the competency

Learning Activities
that you must develop

Skills Work Out Activities to practice on after the lesson proper

Check for Understanding Measures your learning after the lesson

Enrichment Assignment or activities to reinforce your learning

References Sources of information used for the lesson

Answer Key Answer key to practice tests

The modules are designed in such a way that you can prepare the hands-on
activities even at your own home. You need to master the competencies of this module
before you can proceed to the next one. You may ask me for any clarifications in case you
encounter any difficulties.
Have a fun and meaningful journey in taking this course! Happy baking!

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 Starter
Welcome to Module 7! In previous module, we have discussed ways on how to
decorate and present bakery products. In connection with that, this module will discuss
ways on how to store bakery products.

My Goals
At the end of this module, you should be able to :
1. Store bakery products according to established standards and procedure.
2. Select packaging appropriate for the preservation of product freshness and eating
characteristics.

Pre-Test
Directions: Identify the storing techniques described in the following statements. Write
your answers in your notebook.
1. It is the process of preventing perishable food on a large scale by means of
refrigerator.
2. It is the process of drawing and folding food in order to cover.
3. It is the length of time where bakery products are still safe for human consumption.
4. It is the method in storing in which raw food is cooled in 0°C-5°C.
5. It is used to pack bakery products.

Word Bank
Packaging - are used to enclose or hold together the bakery products
Shelf-life – this is the length of time where bakery products are still safe for human
consumption
Staleness – this is the stage where bakery products is not in its freshest stage
Storage – process where bakery products are placed to prolong the shelf-life
Thaw – process of warming or heating bakery products to be used for eating

Learning Activities
As the cases of COVID-19 continue to spread in our country, it is a must to ensure
high standards of cleanliness most especially to bakery products in which most of the
people right now engage into baking to make a living. Most of the people prefer food
delivery since the threat of being contracted with the virus is everywhere. Proper storage

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of bakery products is essential to keep them fresh and tasty, fit for human consumption
and to prevent from staling without sacrificing the aesthetic value of baked products.
This lesson deals with ways on how to store bakery products. This includes the
discussion of of the different concepts with regards to the most common storage materials,
container and what standard temperature will best fit your bakery products.

STORE BAKED PRODUCTS

How to Store Baked Products
Storing bakery products is one of the most important activities after preparation.
Bakery products are to be kept properly to avoid spoilage.

BAKED WHERE TO
HOW TO STORE HOW TO REFRESH
PRODUCTS STORE
Bread & Rolls Ideally at room Relatively dry, a Stale bread and rolls, for
general temperature 75OC place well above all practical purposes,
storage to 85OC in adequate floor level, in a unit cannot be refreshed for
space to prevent cleaned daily and optimum quality. Two or
crushing scrubbed weekly, three days – old bread,
away from strong however, can be used
odors particularly toasted.
fish, onions,
cabbage, garlic,
meats and
cigarettes smoke
Soft crushed In original wrappers Refrigerate to Frozen goods: thaw as
breads, rolls, (moisture and vapor prevent mold rapidly as possible or in
sweet rolls proof) to prevent growth, accelerates oven at 325OC for 2.
drying out staling. Store in Minutes. Leave wrapper
freezer to retard on for room temperature
staling in moisture – thawing.
vapor-proof
wrapping.
Hard crushed Unwrapped In areas with Frozen goods: thaw
breads and circulating relatively wrapped as rapidly as
rolls dry air. Hard- possible, re crisp by
crushed goods in heating uncovered in a
general have a 400OF oven for 5 minutes.
short shelf-life since Should be served
moisture from the immediately.
crust making it soft
and tough or
“soggy”. Can be
stored in freezer,
wrapped loosely in

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 BAKED WHERE TO
HOW TO STORE HOW TO REFRESH
PRODUCTS STORE
paper, but keep
best when frozen
partly baked in
vapor-proof
wrapping.
Cupcakes and Covered or boxed Relatively dry, a Thaw frozen cupcakes
muffins to prevent drying place well above and muffin wrapped at
out floor level, in a unit room temperature. Use
cleaned daily and within two days for best
scrubbed weekly, quality
away from strong
odors particularly
fish, onions,
cabbage, garlic,
meats and
cigarettes smoke
Crisp cookies Covered box Loosely covered Thaw at room
container. May be temperature. Heat in
frozen open shallow pan in
300OF oven for 3 to 5
minutes to refresh
Soft, chewy Covered tightly Airtight metal Thaw at room
cookies container in cool temperature. Heat in
place open shallow pan in
300OF oven for 3 to 5
minutes to refresh

FREEZER STORAGE CHART

HOW TO
HOW TO THAW OR
BREAD PREPARE FOR STORAGE
REHEAT FOR SERVING
FREEZING
Yeast Bread, Prepare and bake Up to 6 months Thaw in wrappings at
Baked as usual. Cool to room temperature or
room temperature. remove from wrappings,
Wrap in moisture- reheat in 300OF oven 25
vapor-proof to 30 minutes
material, seal
Thaw in wrappings in
Prepare as usual, refrigerator overnight. Let
Unbaked
shape put into pan. rise in warm, moist place
Wrapped in 1-2 weeks until double. Bake as
usual.

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 HOW TO
HOW TO THAW OR
BREAD PREPARE FOR STORAGE
REHEAT FOR SERVING
FREEZING
moisture-vapor-
proof material, seal.
Muffins, Prepare and bake 3-4 months Thaw in wrappings at
Baked as usual. Cool to room temperature or
room temperature, remove from wrappings,
wrap in moisture- reheat in 300OF oven 25
vapor-proof to 30 minutes
material, seal.

Mix as usual. Fill Thaw unwrapped at room

Unbaked paper baking cups temperature for about 1
2/3 full. Freeze 2-4 3-4 weeks hour. Bake as usual.
hours. Wrap in
moisture-vapor-
proof materials,
seal.

Storing techniques
1. Wrapping - to draw, fold and cover a bakery product.
2. Packaging Material - used to package bakery products like box, plastic, container.
3. Cold Storage - the process of preventing perishable food on a large scale at a low
temperature or above the freezing point ( 0°C or 32°F ).
4. Chilling - method in which raw or processed food is cooled to a temperature between
(0°C - 5°C).
5. Freezing - subjecting food to temperature below freezing point (0°C or 32°F).
6. Refrigerator - an appliance to make or keep something, especially food or drink, cold
so that it stays fresh usually in a fridge.

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 Skills Work Out #1
Cause & Effect Chart. Given the cause on the box, complete the chart by writing the
possible effects on the circles.

?
A piece of loaf
bread placed in
plastic and stored
at room ?
temperature for 3
days

Skills Work Out #2

Go to your kitchen and look for a fresh bread and a day-old bread. Make a Venn Diagram,
give the similarities and differences of the two bread in terms of texture, smell, taste &
appearance. Write your findings on your notebook.

FRESH DAY-OLD
BREAD BREAD

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LO2. PACK BAKERY PRODUCTS
Look Back
Go to your kitchen and look for the different bakery products you have at home. Complete
the graphic organizer by writing down your prior knowledge about packaging of bakery
products.

KWLH Chart
WHAT DO I KNOW WHAT DO I WANT WHAT HAVE I HOW CAN I LEARN
TO KNOW LEARNED MORE

This lesson describes the skills and knowledge required to package and label prepared
bakery products for storage and transportation. It requires the ability to check the quality
of food and select correct packaging materials.

Food packaging – enclosing the food in a material for physical, chemical, biological
protection and tampering resistance; It provides nutrition information on the food being
consumed.

The aims of packaging are to keep the food in good condition until it is sold and consumed,
and to encourage customers to purchase the product. Correct packaging is essential to
achieve these objectives.

Packaging should provide the correct environmental conditions for food starting from time
food is packed until the time of consumption. A good package should therefore perform
the following functions:
a. Provide a barrier against dirt and other contaminants thus keeping the product
clean.
b. Prevent losses. For example, packages should be securely closed to prevent
leakage.
c. Protect food against physical and chemical damage, such as, the harmful effects
of air, light, insects, and rodents. Each product has its own needs.
d. Help the consumers to identify the food and instruct them how to use it correctly.
e. Persuade the consumers to purchase the food.
f. Cluster or group together small items in one package for efficiency.
g. Marketing. The packaging and labels can be used by marketers to encourage
potential buyers to purchase the product.
h. Correct packaging prevents any wastage which may occur during transportation
and distribution.

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Types of Packaging Materials
In many developing countries the most commonly used food packaging materials include:

Wood
Wooden shipping containers have traditionally been used for a wide range of solid
and liquid foods including fruits, vegetables, tea and beer. Wood offers good protection,
good stacking characteristics and strength. Plastic containers, however, have a lower cost
and have largely replaced wood in many applications. The use of wood continues for some
wines and spirits because the transfer of flavor compounds from the wooden barriers
improves the quality of the product.
Paper
Paper is an inexpensive packaging material. It is however highly absorptive and is
fairly easily torn.
Glass
Glass has many properties which make it a popular choice as a packaging material:
• Glass is able to withstand heat treatments such as pasteurization and
sterilization.
• It does not react with food.
• It protects the food from crushing and brushing.
• It resists to moisture, gases, odors and microorganisms.
• It is re-usable, re-sealable and recyclable.
• It is transparent, allowing products to be displayed. Colored glass may be used
either to protect the food from light or to attract customers.
Preparation of Glass Containers
1. inspection 4. sterilization
2. washing 5. sealing and capping
3. rinsing 6. cooling

Plastics
The use of various plastics for containing and wrapping food depends on what is
available. Plastics are extremely useful as they can be made in either soft or hard forms,
as sheets or containers, and with different thickness, light resistance, and flexibility. The
filling and sealing of plastic containers are similar to glass containers.
Flexible films are the most common form of plastic. Generally, flexible films have
the following properties:
• Its cost is relatively low.
• It has good barrier properties against moisture and gases.
• It has heat wet and dry strength.
• It is easy to handle and convenient for the manufacturer, retailer, and consumer.
• It adds little weight to the product.
• It fits closely to the shape of the product, thereby wasting little space during storage
and distribution.

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Methods of Food Packaging
1. Home Canned Foods - One of the oldest and most common methods of food
packaging in homes is the use of home canning.
2. Canned foods - Canning foods as a method of food processing have been around;
foods that are canned commercially are cooked prior to being placed in the can in order
to prevent E. coli contamination. Canned foods come in a wide variety, ranging from
meat to vegetables to fruit.
3. Foil packaging - One of the innovative methods of commercial food packaging is foil
wrapping. Foil wraps are often pouches that are filled and then the bottom and top of
the pouch is sealed similar to those used with commercial frozen packaging. Foil
packaging allows the food to be sealed in the package without losing any residual
moisture that may still be in the food. The recommended types of food to package in
this manner are usually dried fruits, baked goods or grain products.

What Must Appear on the Label?

The following must appear on the label:
1. Name under which the product is sold
2. List of ingredients
3. Quantity of certain ingredients
4. Net quantity
5. Date of minimum durability
6. Any special storage instructions or conditions of use
7. Name or business name and address of the manufacturer or packager
8. Place of origin of the foodstuff if its absence might mislead the consumer to
a material degree
9. Instruction for use where necessary

Check for Understanding

Identification. Read each statement carefully and write the correct word that best
describes each statement. Write your answers on your answer sheet.
_______ 1. Process of warming or heating bakery products to be used for eating
_______ 2. Subjecting food to temperature below freezing point
_______ 3. The stage where bakery products is not in its freshest stage
_______ 4. An appliance to make or keep something cold so that it stays fresh
_______ 5. Process where bakery products are placed to prolong the shelf-life

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 References
Book:
Department of Education (2016). Bread and pastry – technical-vocational-livelihood track manual.
Sunshine Interlinks Publishing House, Inc.
Internet Sources:
Canva for Education. (2020). Bread and pastry production. Retrieved from:
https://www.canva.com/education/

Answer Key

Pre-Test
1. cold storage 2. wrapping 3. shelf-life
4. chilling 5. packaging

Check for Understanding

1. thaw 2. freezing 3. staleness
4. refrigerator 5. storage

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 End of Module
Congratulations! You have reached the end of the lesson. Carefully return the module
on the provided envelope and submit it together with your answer sheets/notebook. I shall
be monitoring on your progress and give you feedback on how well you did. Please wait
for the next module. Have a good weekend!