HOW TO STORE PASTRY

PRODUCTS
 Storing pastry products is one of the most important
undertakings after Preparation wherein they are to be
kept properly to avoid spoilage .
 The table below indicates the proper way of storing pastries and where to store them:

PastryProducts
How to store Where to store
Cool place or refrigerator to
Pies Covered or boxed
prevent mold growth.
Custard tart, nut with custard Must be refrigerated. Generally
Covered or boxed
base do not freeze well after baking.
Cool place or refrigerator to
Cream Puff and Eclair Covered or boxed
prevent mold growth.
Must be refrigerated. Generally
Fruit Pies Covered or boxed
do not freeze well after baking.
Must be refrigerated.
Egg pie Covered or boxed Generally do not freeze well
after baking.
 Storing Pastry Products
As many pastry products contain egg and dairy products, they present a
potential health hazard if not stored properly. Remember: proper storage means
that pastries must be covered with plastic or placed in a box before storing.
Observe the following guidelines:
• Pastry products containing uncooked eggs should be handled with care, as
raw egg is a medium in which dangerous bacteria such as salmonella can
thrive.
• The custard filling of tart and pies contain protein which provides food for
bacteria. If the custard (crème caramel or trifle) is not heated and cooled
properly and quickly, bacteria that are present in the custard can grow
quickly to dangerous numbers.
• Pastry Products that are not required for immediate consumption must be cooled
rapidly and stored in the refrigerator until required.
• If milk and cream are used, like it n custards, they must not be left to stand at
room temperature for any length of time. They should be kept in the refrigerator
until the last possible moment to prevent the risk of food poisoning.
EQUIPMENT FOR STORING PASTRIES
1. CHILLER
2. FREEZER
3. REFRIGERATOR
 Tips in Storing Pastry Products
• Pastries are best consumed while fresh, but most keep longer when refrigerated,
and some can even be frozen.
• Pastry dough may be frozen up to 6 months.
• Unbaked pies will last about 4 months in the freezer, while baked berry pies can
be frozen for 6 to 8 months.
 Packaging Bakery Products
It requires the ability to correct packaging materials. The main
objective of packaging is to keep pastry products in good condition until it
is sold and consumed. Correct packaging is essential to achieve this
objectives.
DEFINITION OF PACKAGING
Packaging refers to any material used to cover, contain, protect, handle,
preserve, identify, describe, promote, and market goods by a producer to the
consumer. Several factors are taken into consideration when designing an
appropriate packaging for goods, such as the size, shape, durability, space
and cost.

It plays a significant role especially when dealing with pastry products.

Packaging helps prolong its shelf life by preventing mechanical damage. It
also helps in the retention of the nutritive value of pastry products.
MAJOR FUNCTIONS OF PACKAGING
• Protect from mechanical damage in transit and loading and unloading
• Protect from loss of moisture and any foreign odor contamination
• Protect from foreign body infestation
• Legal compliance for values and ingredients for consumers
• Advertisement
Packaging Materials for Storing Pastries

1. Plastic container – Plastics are extremely useful as they can be made

either soft or hard forms, as sheets or containers, and with different
thickness, light resistance, and flexibility.
2. Plastic/cellophane – Transparent or colored plastic is usually used for
packaging tarts, pies and other types of pastries.
3. Aluminum foil
4. Paper/boxes
 Sample of Pastry Products Packaging
Box Packaging for Pie

Paper Packaging Box Packaging for Mini Pie

THAT’S ALL,
THANK YOU!!