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Bread & Pastry 9 Week 6 Lesson 2ND QRTR

1. Baked goods can be stored properly through proper packaging and freezing to extend their shelf life. 2. Wrapping items properly in moisture-proof packaging before freezing prevents sogginess and allows items to be frozen for months. 3. Different packaging materials like plastic containers, paperboard, foil and cellophane are suitable for packaging pastries depending on the item.

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Odessa Marohomsalic
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33 views18 pages

Bread & Pastry 9 Week 6 Lesson 2ND QRTR

1. Baked goods can be stored properly through proper packaging and freezing to extend their shelf life. 2. Wrapping items properly in moisture-proof packaging before freezing prevents sogginess and allows items to be frozen for months. 3. Different packaging materials like plastic containers, paperboard, foil and cellophane are suitable for packaging pastries depending on the item.

Uploaded by

Odessa Marohomsalic
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd
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BREAD & PASTRY 9

WEEK 6: PROPER STORAGE OF BAKED PRODUCTS


PACKAGING AND CONTAINERS
TIPS FOR PROPER STORAGE OF
BAKED PRODUCTS
1. Freezing can prevent staling but cannot make
stale food fresh again.
2. Wrap baked products properly in a foil or
moisture-and vapor-proof paper or foil before
freezing.
3. Avoid freezing baked pie crusts and filled
pies because they become soggy and tough.
4. Avoid re-freezing once defrosted baked
goods.
5. Freeze goods in small quantities not in
batches.
6. Thaw baked goods in a warm place with
circulating air.
BENEFITS OF FOOD PACKAGING

1. Extends shelf life of food.


2. Increases the quality and
safety of food.
3. Protects food products from
temperature, vibration, shock,
and compression.
4. Keeps the contents
clean, fresh, and safe for
the intended shel life.
5. Innovative packaging
can increase the sales.
6. Labeling satisfies legal
requirements for identification,
nutritional value, ingredients,
net weight, and manufacturer.
7. Includes cooking instruction
and pricing.
8. Provides chemical barrier 10. Biological protection
against oxygen, moisture or against microorganisms,
light. thus delaying spoilage.
9. Physical protection 11. Helps reduce pilferage
against mechanical damage. or tampering.
TYPES OF PACKAGING

1. Primary packaging
- direct contact with the
food.
2. Secondary packaging
- protects the primary
packaging
3. Tertiary packaging
- used for identification,
transport, and storage
PACKAGING MATERIALS FOR PIES AND
PASTRIES
1. Plastic containers -
protects food products
from being compressed.
2. Paperboard
a. Whiteboard
b. Chipboard
c. Kraft paper
d. Parchment paper
e. Grease-proof paper
3. Waxed boxes
4. Aluminum foil
5. Cellophane
SHELF LIFE

- is defined as the length of time a product


may be stored without becoming unsuitable
for use or consumption.
SHEL LIFE
BAKED PRODUCTS SHELF REFRIGERATOR FREEZER

DOUGHNUTS 1-2 DAYS 7 DAYS 1 MONTH

BREAD 2-4 DAYS 7-14 DAYS 3 MONTHS

CHIFFON 1-2 DAYS 7 DAYS 2 MONTHS

CHEESECAKE NO 7 DAYS 2-3 MONTHS

FRUITCAKE 1 MONTH 6 MONTHS 12 MONTHS

BREAD 2-4 DAYS 7-14 DAYS 3 MONTHS

COOKIES 2-3 WEEKS 2 MONTHS 8-12 MONTHS


THANK YOU & GOD BLESS!

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