LEARNING OUTCOMES #3 Store Bakery Products

Contents:

 Storage of Bakery Products

 Kinds of Packaging Materials

Assessment Criteria:

1. Pastry and yeast goods are filled and decorated where required and
appropriate, in accordance with standard recipes and/ or enterprises
standards and customers preference.
2. Pastry and bakery items are finished according to desired product
characteristics.
3. Pastry and yeast goods are presented according to established
standards and procedures.

Condition: Students/Trainees must be provided with the following:

1. Workplace Location:
Equipment:
 Commercial mixer with complete attachment
 Dough roller
 Deck Oven
 Dough cutter
 Proofing cabinet
 Refrigerator
 Gas range
 Working table
2. Tools, Supplies and Materials
Tools:
 Cake pillars  Flour Sifter
 Mixer  Strainer
 Beaters  Pastry bag
 Set of dry measuring cup  Muffin pan
 Measuring cup for liquid  Muffin cups
 Set of measuring spoon  Chopping board
 Rolling pins  Knife
 Sheet pans  Mixing bowl
 Baking pans  Grater
 Pie pans  Wire whisk
 Loaf pans  Weighing scale
 Sauce pan  Rubber scrapper
 Ladles  Spatula
 Cake stand with tier  Decorating tips
 Cake turn table
 Pie cutter
  Wooden spoon

Supplies & Materials:

 Butter
 Eggs  Chocolate chips
 Bread flour  Chocolate bars/powdered
 All-purpose flour  Food color for Icings
 Cake flour  Tropical fruits
 Refined Sugar  Cream cheese
 Brown Sugar  Pineapple juice
 Cocoa powder  Milk(evaporated,
 Coffee powder condensed, powdered)
 Baking powder  All-purpose cream
 Baking Soda  Cherry with stem
 Cream of tartar  Flavorings
 Vegetable Oil  Confectioner sugar
 Lard  Margarine
 Yeast

3. Training Materials
 Modules

Assessment Method: Written Test and Demonstration

 INFORMATION SHEET #1.3-1

Storage of Bakery Products

LEARNING OBJECTIVE:

After reading this information sheet you should be able to properly store
bakery products.

The following are to be considered in storing bakery products.

 Consideration of temperature, light and air exposure
 Use of airtight containers
 Display cabinets, including temperature-controlled cabinets to cool or
warm
 Refrigeration, chilling and freezing

How to Store Bread:

Perhaps you’ve spent a while wondering why the bread gets so stale or
goes moldy in a moment. There is a small kitchen art to storing bread and
while it’s hot really that hard, you may need to experiment a little steps.

1. Keep bread at room temperature around 20˚C/87˚F. Keep it away from

direct sunlight in a cool and dry place.
2. Don’t put bread in refrigerator. Scientific studies have shown that this
draws out the moisture and the bread becomes stale faster. This
happens from a process known as “retro gradation” which simply means
that the starch molecules crystalize.
3. Decide for yourself on paper or plastic. There are definitely differing
schools of thought when it comes to the packaging to store the bread in.
Perhaps trial it with your type of bread to see what works best for you,
along with keeping in mind these pointers.
4. Leave the plastic bag on. Sliced, processed bread usually comes already
packaged in plastic. Manufacturers of this style of bread recommend
leaving it in this packaging to retain the moisture. Most of these styles of
bread have preservatives that inhibit early mold growth.
5. Leave the paper bag on. Bakers of crusty, artisanal (bakery/home-
made) bread prefer paper bags to retain bread’s crispness. Crusty bread
can turn sponge-like in a plastic bag.
6. Leave the bread out of any bag. Some swear by leaving bread out,
uncut on the bread board or counter, cut side face down. Obviously, this
works best for freshly baked bakery or homemade bread that is not
sliced. If you have crusty style bread, this method can work well but
staleness can set in quickly depending on room temperature.
7. Freeze. If you have more bread than you can consume before it goes
stale, it can be frozen.
-Wrap the bread well in a freezer bag, eliminate air and seal.
-Bread should be sliced before freezing- it is often difficult to slice post
thawing.
-Some bakers advise wrapping in foil instead. Date it and place in the
freezer, where it can remain frozen for up to four months.
8. Thaw. If you have frozen your bread, allow it to thaw at room
temperature. Remove the freezer wrapping and let it stand. Use oven
crisping for a few minutes (no more than 5 minutes) to add back some
crustiness to a loaf. Be aware that bread is only good for reheating once
to return crustiness, after which you are simply reheating stale bread.
After cutting freshly baked breads from the bakery, wrap in foil.
This keeps bread from getting hard.

TIPS:
Another baker’s tip is to cover freshly baked bread with a towel
rather than leavening it completely uncovered. This is commonly done for
scones as well. You can always do this with pancakes as the gelatin
crystals do not de-stabilize while warming.

Note that loaves freeze better than rolls.

 Some people believe that it is important to keep the crust slice as a
‘lid” to help keep the moisture in.
 Breads with oil or fat in them keep longer; for example breads made
from olive oil, eggs and butter.
 If you bring home freshly baked bread or bake your own, choose to
place it in a plastic bag, wait until the bread has cooled down.
Bread that retains any warmth in it will go soggy. It is fine to leave
freshly baked bread on the counter for few hours to cool down
before packaging.

WARNING:
  Resist the temptation to microwave frozen bread- it will become very
soggy and the texture will be unpalatable-sometimes chewy, sometimes
rubbery.
Note that everyone has that experience. If homemade bread is
cooled completely on the counter before slicing and storing it in a freezer
bag in a freezer, microwaving a slice of frozen bread quickly brings back
the original texture and flavor, with no sogginess, chewiness or rubbery
texture. Experiment with the reheat time. It may only take a few seconds
depending on the thickness of the bread and the power level of the
microwave.
This is form another long time bread baker. My loaves which are
made with water, flour, yeast and salt are baked free-form to give a
crusty surface freeze well without having to wrap particularly well. Each
day I take a loaf out of the freezer I put it frozen into the microwave oven
for 2 minutes and then into a toaster oven which I turn to bake just
before I microwave until the bread is crisped.

FOOD STORAGE

To retain quality and nutritive value, stock only the kinds and amounts
of food you can store properly. Proper storage means maintaining a clean
refrigerator and freezer. Avoid overcrowding the refrigerator. Arrange items so
cold air can circulate freely. To reduce dehydration and quality loss, use freezer
wrap, freezer quality plastic bags, or aluminum foil over commercial wrap on
meat and poultry that will be stored in the freezer for more than two months.

TABLE 1: SAFE FOOD STORAGE GUIDELINES

BREADS, PASTRIES AND CAKES
Refrigerator
Product Freezer (0˚F) Comments
(35-40˚F)
Breads, baked (no
2-3 weeks 2-3 months
preservatives)
Store in
Baked muffins * 2-3 months
refrigerator to
Baked quick
* 2-3 months inhibit mold
breads
growth
Practically baked
1-2 weeks 2-3 months
cinnamon rolls
Unbaked rolls and Longer storage
bread 3-4 days 1 month inactivates yeast,
weakens gluten.
Cakes: frosted * 2-4 months -
baked and
unfrosted baked
Cookies 2-3 weeks 6-12 months
baked dough 3-4 days 3 months
Flour, white or Keep in air tight
6-8 months 12 months
whole wheat container.
Pies:
fruit 2-3 days 2-4 months
baked fruit 1-2 days 2-4 months
-
unbaked pumpkin 2-3 days 1-2 months
or chiffon
Waffles 1-days 1 month
*Note necessary to refrigerate unless product cannot be used within 4-5 days or
time recommended on package.
DAIRY PRODUCTS
Refrigerator
Product Freezer (0˚F) Comments
(35-40˚F)
Butter 2-3 months 12 months Freeze in original
carton, overwrap in
plastic freezer bag.
Buttermilk 1-2 weeks NR Check date on carton.
Will keep several days
after date.
Cheese: Freezing changes
Cottage 5-7 days 1 month texture of soft cheeses.
Ricotta cream 2 weeks 1 month Becomes crumbly
cheese when frozen; can be
used in cooking when
creaminess is not
important.
Natural aged
cheeses (Cheddar, Natural and processed
Swiss, brick, cheeses can be frozen.
gouda,
mozzarella, etc.):
Large pieces, 2-3 months 6-8 months
packaged or wax
coated slices or Defrost in refrigerator;
opened packages, cheese will be less
Parmesan, 2-3 weeks likely to crumble, Use
Romano, (grated) 12 months 6-8 months soon after thawing.
Pasteurized 3-4 weeks 6-8 months
process cheese
Coffee whitener 3 weeks See package -
(liquid)
Cream 1 week 3-4 weeks
light or half and 1 week
half
(UHT processed- 4 weeks
opened) NR
(UHT processed- 1 week
unopened)
Whipping or Whipping cream will
heavy not whip after thawing.
Whipped cream may
be frozen for 1-2
weeks.

Dip, sour cream, 2 weeks NR -

commercial 3-4 days NR
homemade
Margarine 3 months 12 months Overwrap in plastic
freezer bag for frozen
storage.
Milk 3-5 days 1-3 months Freezing affects milk’s
Evaporated 1 week 1-3 months flavor, appearance; use
Opened fluid 1 week 1-3 months for cooking.
whole or low fat
reconstituted
nonfat dry
sweetened
Condensed 3-5 days 1-3 months
opened
Sour cream 2-3 weeks NR Sour cream will
separate if frozen
Whipped topping:
frozen carton 2 weeks
(thawed) in 3 weeks NR
aerosol can 3 days
prepared from
mix)
Yogurt 1 month NR Yogurt will separate if
frozen.
EGGS AND EGGS PRODUCTS
Refrigerator
Product Freezer (0˚F) Comments
(35-40˚F)
Eggs, fresh yolks
4 days 12 months
or whites
Eggs, in shell,
3 weeks NR
fresh
Eggs, in shell, Decorated Easter eggs:
hard-cooked If you intend to eat
them, keep
1 week NR refrigerated. If eggs are
at room temperature
for more than 2 hours,
do not eat them.
Eggs, liquid
pasteurized eggs
or eggs 4-5 days 1 year
substitutes,
opened
Egg-containing
products: canned
1-2 days NR
puddings, opened
custards, custard
1-2 days NR
sauces, puddings,
custard-filled
pastries and
cakes
 SELF-CHECK 1.3-1

1. What are the factors to be considered in storing bread?

2. How do you store bread?
3. What is the disadvantage of prolonged storage of unbaked products?
 ANSWER KEY 1.3-1

1. A.Consideration of temperature, light and air exposure

B.Use of air tight containers,
C.Display cabinets including temperature-controlled cabinets to cool
or warm
D.Refrigeration, Chilling and freezing

2. Store in refrigeration to inhibit mold growth.

3. Longer storage inactivates yeast, weakens gluten.
 INFORMATION SHEET 1.3-2
PACKAGING
I. What is packaging?
A container, a system or means of protecting goods, art,
science and technology applied.
II. What is the function of package?
1. Protect product from:
A. Mechanical Hazard, handling, transporting and
warehousing.
B. Climatic hazards, heat/temperature, sunlight and light
sources.
C. Other sources of threats, such as microorganism, pilferage,
insect, rodents, dirty and unsanitary conditions.
2. Present product in most attractive manner
3. Handle product during transport

III. Importance of Packaging

1. Serve as container
a. Guarantees product hygiene
b. Prevents product tampering
c. Guarantees product quality
2. Promotes and sells products
a. Informs the costumer about the product
b. Differentiates the brands, allowing consumers to chose
c. Enhances product quality, thus encouraging customers to buy
3. Keeps cost down
a. Reduces product losses and labor cost
b. Maximizes the use of facilities & services and increase
productivity
IV. Classification of Package
1. Primary Package (e.g. plastics)
2. Secondary Package (e.g. plastics)
3. Tertiary Package- refers to the package used for storage,
identification, and transport.
Bread maybe packaged in several types of materials but the most common are:
a. Plastic films (poly-bags, polyethylene, and polypropylene)
 b. Cellulose films, either regenerated or acetate
c. Paper, plain or wax coated to suit the type of bread and storage period

CHARACTERISTICS OF PACKAGING MATERIALS

FOOD PACKAGING:
Food Packaging- is valuable to preserve food. It aids in lengthening the life of
the food. A package protects the food stuff from physical damage to food during
handling and contamination by dirt and other foreign materials. It also
prevents infestation of insects, rodents and microorganism moreover less a
grain of moistures is controlled with air light and heat and contaminating
gasses is minimized.

TYPES OF FOOD PACKAGING

The types of packaging materials best suited for a particular food
depends on the size and shape of the food, consistency and its state when
packed, or solid or liquid.
Classification of the types of packaging materials:
1. Flexible or soft packaging materials:
a. Cellophane
b. Aluminum foil
c. Polyethylene
d. Wax coated paper
2. Tetra Pack
3. Saran Film
4. Laminated wrapping
5. Other such as box, edible package, plastic bag
6. 1.Rigid containers
a. Glass jars
b. Cans
c. Rigid plastic containers
d. Paper board cartons
e. Bags and boxed bags
2. Non-rigid Containers
a. Paper such as carton grease proof paper
b. Cloth such as muslin cheese burlap
 CHARACTERISTICS OF PACKAGE

The main function of the package is to ensure complete protection

of the contents. The packaging materials should be suitable to the
products properties, should not alter the good qualities of the products.
A package characteristic includes moisture proofness, resistance of
microorganism, resistance to insects and rodents, protection against
lights and odor retention and absorption.

Food packaging services have the following purposes:

1. It protects food from physical and chemical spoilage.
2. It enhances the shelf stability of the food stuff.
3. It facilitates the handling of the food.
4. It simplifies storage of the food stuff.
 SELF-CHECK 1.3-2

1. What are the purposes of packaging food?

2. What are the different characteristics of food packaging?
3. What is the main function of a package?
 ANSWER KEY 1.3-2

1. The purpose of food Packaging is valuable to preserve food. It aids in

lengthening the life of the food. A package protects the food stuff from
physical damage to food during handling and contamination by dirt and
other foreign materials.
2. The different characteristics of food packaging are flexible, rigid and non-
rigid containers.
3. The main function of the package is to ensure complete protection of the
contents.