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Store Pastry Product

Pastry products should be stored properly to prevent spoilage and health hazards. Most pastries containing eggs or dairy need refrigeration and should be covered or boxed. Guidelines for storing different pastries safely include refrigerating items with custard, eggs or cream and handling foods with raw eggs carefully. Equipment like chillers and freezers can help store pastries longer while following tips like freezing some items up to months and consuming items fresh. Correct packaging plays an important role in storage by protecting pastries and retaining quality through materials like plastic, foil and boxes.

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Lhei Cruz Martin
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5K views16 pages

Store Pastry Product

Pastry products should be stored properly to prevent spoilage and health hazards. Most pastries containing eggs or dairy need refrigeration and should be covered or boxed. Guidelines for storing different pastries safely include refrigerating items with custard, eggs or cream and handling foods with raw eggs carefully. Equipment like chillers and freezers can help store pastries longer while following tips like freezing some items up to months and consuming items fresh. Correct packaging plays an important role in storage by protecting pastries and retaining quality through materials like plastic, foil and boxes.

Uploaded by

Lhei Cruz Martin
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
  • Introduction to Storing Pastry Products: Overview of procedures and standards for storing various pastry products to maintain freshness and quality.
  • Handling and Storing Pastries: Detailed methods for storing different types of pastries, with emphasis on avoiding spoilage and maintaining hygiene.
  • Food Safety in Pastries: Discusses potential health hazards in storing pastry products and strategies to prevent contamination.
  • Equipment for Storing Pastries: Overview of equipment such as chillers, freezers, and refrigerators essential for proper pastry storage.
  • Tips for Storing Pastry Products: Provides best practices and tips to extend the shelf life of pastry products when stored correctly.
  • Packaging Bakery Products: Explains skills and materials required for packaging pastry products to ensure freshness during storage and transport.
  • Definition and Functions of Packaging: Defines packaging and its role in protecting and maintaining the quality of baked goods.
  • Materials for Storing Pastries: Lists various packaging materials suited for storing pastries with specific benefits highlighted.

Store Pastry Product

• Store pastry products according to established standards and procedures.


• Select packaging appropriate for the preservation of product freshness and
eating characteristics.
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:

Pastry Products How to store Where to store


Pies Covered or boxed Cool place or refrigerator
to prevent mold growth.
Custard tart, nut with Covered or boxed Must be refrigerated.
custard base Generally do not freeze
well after baking.
Cream Puff and Eclair Covered or boxed Cool place or refrigerator
to prevent mold growth.
Fruit Pies Covered or boxed Must be refrigerated.
Generally do not freeze
well after baking.
Egg pie Covered or boxed Must be refrigerated.
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 in 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 six months.
• Unbaked pies will last about four months in the freezer, while baked berry pies can
be frozen for six to eight months.
Packaging Bakery Products
This lesson describes the skills and knowledge required to package and label pastry products for
storage and transportation. 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 these 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


Major Functions of Packaging
• Protect from loss of moisture and any foreign odor contaminations
Major Functions of Packaging
• Protect from foreign body infestation.
Major Functions of Packaging
• 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 – It has the ability to block out bacteria and moisture, thus it helps the food
last longer.

4. Paper/boxes – The most popular and commonly used packaging materials for different
type of products.

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