St.
John Paul II Institute of Technology
FRA Bdlg. Carmen West Rosales Pangasinan / Aguila Road, Sevilla
San Fernando City La Union
BREAD AND PASTRY PRODUCTION
QUARTER 1- MODULE 5
WEEK 5
LESSON 3: STORE BAKERY
PRODUCTS
How to Store Baked Products
Storing bakery products is one of the most important activities after preparation. Bakery
products are to be kept properly to avoid spoilage.
BAKED WHERE TO STORE HOW TO
PRODUCTS HOW TO REFRESH
STORE
Hard crushed Unwrapped In areas with circulating relatively Frozen goods; Thaw
breads and rolls. dry air. Hard crushed goods in wrapped as rapidly as
general have a short shelf life since possible, re crisp by
moisture from the crust making it heating uncovered in
soft and tough or “soggy”. Can be a 400 degree
stored in freezer, wrapped loosely Fahrenheit oven for
in paper, but keep best when frozen about 5 minutes.
partly baked in vapor-proof Should be served
wrapping. immediately.
Cupcakes and Covered or Relatively dry, a place well above Thaw frozen cupcakes
muffins boxed to floor level, in a unit cleaned daily and muffin, wrapped
prevent drying and scrubbed weekly; away from at room temperature.
out. strong odors particularly fish, Use within two days
onions, cabbage, garlic, meats and for best quality.
especially paints and cigarettes
smoke.
Crisp Cookies Covered Loosely covered container. May be Thaw at room
boxed. frozen. temperature. Heat in
open shallow pan in
300 degree Fahrenheit
oven for 3 to 5
minutes to refresh.
Soft, Chewy Covered Airtight metal container in cool Thaw at room
Cookies tightly. place. temperature. Heat in
open shallow pan in
300 degrees
Fahrenheit oven for 3
to 5 minutes to
refresh.
Bread and rolls Ideally at room Relatively dry, a place well above Stale bread and rolls,
general storage temperature 75 floor level, in a unit cleaned daily for all practical
degrees and scrubbed weekly; away from purposes, cannot be
Fahrenheit to strong odors particularly fish, refreshed for optimum
85 degrees onions, cabbage, garlic, meats and quality.
Fahrenheit in especially paints and cigarettes
adequate space smoke.
to prevent
crushing.
Soft crushed In original Refrigerate to prevent mold Frozen goods; Thaw
breads, rolls, wrappers to growth, accelerates staling. Store in as rapidly as possible
sweet rolls. prevent drying freezer to retard stalling in or in oven at 325
out. moisture-vapor proof wrapping. degrees Fahrenheit for
u20 minutes. Leave
wrapper on for room
temperature thawing.
FREEZER STORAGE CHART
BREAD HOW TO STORAGE HOW TO THAW
PREPARE FOR OR REHEAT FOR
FREEZING SERVING
Yeast Bread, Prepare and bake as Up to 6 months. Thaw in wrapping at
Baked usual. Cool to room room temperature or
temperature. Wrap in remove from
moisture-vapor proof wrappings, reheat in
material, seal. 300 degrees
Fahrenheit oven 25 to
30 minutes.
Prepare as usual,
Unbaked shape, and put into 1-2 weeks Thaw in wrappings in
pan. Wrap in moisture refrigerator overnight.
vapor proof material, Let rise in warm,
seal. moist place until
doubled. Bake as
usual.
Biscuits, Prepare and bake as 2-3 months Thaw in wrapping in
Bake usual. Cool to room 250 degrees
temperature. Wrap in Fahrenheit oven about
moisture vapor proof 20 minutes or thaw,
material, seal. wrapped at room
temperature 1 hour, in
300 degrees
Fahrenheit oven,
about 10 minutes.
Unbaked Mix, roll and cut as 3-4 weeks Thaw unwrapped
usual. Freeze without about 1 hour. Bake as
wrapping. usual or bake
unwrapped in 425
degrees Fahrenheit
oven 20 to 25
minutes.
Muffins, Prepare and bake as 3-4 months Thaw in wrappings at
Baked usual. Cool to room room temperature or
temperature. Wrap in remove from
moisture vapor proof wrappings, reheat in
material, seal. 300 degrees
Fahrenheit oven 25 to
30 minutes.
Unbaked Mix as usual. Fill 3-4 weeks Thaw unwrapped at
paper baking cups 2/3 room temperature for
full. Freeze 2 to 4 about 1 hour. Bake as
hours. Wrap in usual.
moisture vapor proof
materials, seal.
Storing Techniques
1. Wrapping- to draw, fold and cover a bakery product.
2. Packaging Material- used to package bakery products like box, plastic, container.
3. Cold storage- the process of preventing perishable food on a large scale at a low
temperature or above the freezing point (0 degrees Celsius or 32 degrees Fahrenheit).
4. Chilling- method in which raw or processed food is cooled to a temperature between (0
degrees Celsius- 5 degrees Celsius).
5. Freezing- subjecting food to temperature below freezing point (0 degrees Celsius or 32
degrees Fahrenheit).
6. Refrigerator- an appliance to make or keep something, especially food or drink, cold so
that it stays fresh usually in a fridge.
ACTIVITY 1
I. Directions. Identify the following questions.
_____1. It kept properly to avoid spoilage.
_____2. It is one of the most important activities after preparation.
_____3. It is store in original wrappers to prevent drying out.
_____4. The process of preventing perishable food on a large scale at a low temperature or above
the freezing point (0 degrees Celsius or 32 degrees Fahrenheit).
_____5. How many degrees Fahrenheit needed to thaw or reheat baked yeast bread.
_____6. It is a kind of bread that store 3-4 months.
_____7. To draw, fold and cover a bakery product.
_____8. It is an appliance to make or keep something, especially food or drink, cold so that it
stays fresh usually in a fridge.
_____9. How to store hard crushed breads and rolls.
_____10. Where to store soft, chewy cookies.
