Bread and Pastry Production NC II-

TWSP

MRS. MARIA GEMMA C. SAÑOSA

Trainer
•What is the proper way to
store baking ingredients?
 Generally speaking, the key
to most things is to store
ingredients in a cool, dark
place away from
temperature fluctuations
and moisture. When in
doubt, store refrigerated
items in the body of the
fridge and not the door.
STORAGE OF INGREDIENTS

• Store in tightly covered

containers to keep out dust,
moisture and insects.
• Store in a dry place at room
temperature. It may be
stored for 2-3 months.
 
•Sugar should be
stored in a covered
container and in dry
place.

•Brown sugar should

be stored in an
airtight container to
keep the sugar from
drying out.
EGGS

• Eggs should be stored in the

refrigerator with large end up.
• When stored at room temperature,
eggs lose more quality in a day than a
week in the refrigerator. For best
quality, eggs should be used within a
week.
• To store leftover yolks, cover with
cold water and refrigerate in a
tightly covered container. Pour off
water when ready to use the yolks.
Use within one or two days.
• To store egg whites, refrigerate in a
tightly covered containers and use
within one or two days.
MILK
 Unopened cans of evaporated or
sweetened condensed milk may be
stored at room temperature.
 Once opened, they should be
refrigerated immediately.
 Product Method of storage

Eggs In carton in fridge.

Refrigerate Heavy cream

Sealed container in the
fridge.
d
Sealed container in the
Mascarpone cheese
fridge.

Sealed container in the back

Milk, dairy
of the fridge.
SHORTENING
A. BUTTER
• Leave butter in its original
package and keep it in the
food compartment of the
refrigerator or freezer, it will
last up to 2 weeks.
• Placed partially used portions
of butter in a covered dish,
refrigerate and use up within
a few days.
B. FATS and OILS

•Store home-rendered
fats such as pork fat in
the refrigerator.
•Vegetable shortenings
should be kept at
room temperature for
shorter periods of
time as when
refrigerated. Under
refrigeration, they
keep for several
LEAVENING AGENTS
 Store baking powder, baking soda
and cream of tartar tightly in a
covered container in a dry place.
To test if baking powder is active:
place ½ tsp. in ¼ cup water. It
should bubble up if it is still good.
For baking soda, pour a few
drops of vinegar in ¼ tsp. It
should bubble up if it is still good.
 Check the label on yeast
products for the date of expiry.
Tips for Storing Common Baking
Ingredients. The rule of thumb
for storing baking ingredients that
don't require refrigeration or freezing
is to place them in an airtight
container in an area that's cool, dark
and dry. Ideal environments are
between 50° and 70° F with a
relative humidity level at or below 60
percent.