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    Information Sheet Storing Pastry Products

    Uploaded by

    Florian Solomon
    The document provides guidelines for storing various pastry products. [1] Cookies and brownies should be cut as needed and can be sold day old if wrapped tightly or covered. [2] Cakes and pies may be sold day old if refrigerated overnight without covering. [3] Cheesecake and pies must be refrigerated, while some desserts like layer cakes are best chilled then brought to room temperature before serving to maintain proper texture. Proper storage, including refrigeration, wrapping, and limiting storage time, helps pastry products maintain quality.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Information Sheet Storing Pastry Products

    Uploaded by

    Florian Solomon
    933 views3 pages
    The document provides guidelines for storing various pastry products. [1] Cookies and brownies should be cut as needed and can be sold day old if wrapped tightly or covered. [2] Cakes and pies may be sold day old if refrigerated overnight without covering. [3] Cheesecake and pies must be refrigerated, while some desserts like layer cakes are best chilled then brought to room temperature before serving to maintain proper texture. Proper storage, including refrigeration, wrapping, and limiting storage time, helps pastry products maintain quality.

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    Information sheet storing pastry products.docx

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    The document provides guidelines for storing various pastry products. [1] Cookies and brownies should be cut as needed and can be sold day old if wrapped tightly or covered. [2] Cakes and pies may be sold day old if refrigerated overnight without covering. [3] Cheesecake and pies must be refrigerated, while some desserts like layer cakes are best chilled then brought to room temperature before serving to maintain proper texture. Proper storage, including refrigeration, wrapping, and limiting storage time, helps pastry products maintain quality.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    933 views3 pages

    Information Sheet Storing Pastry Products

    Uploaded by

    Florian Solomon
    The document provides guidelines for storing various pastry products. [1] Cookies and brownies should be cut as needed and can be sold day old if wrapped tightly or covered. [2] Cakes and pies may be sold day old if refrigerated overnight without covering. [3] Cheesecake and pies must be refrigerated, while some desserts like layer cakes are best chilled then brought to room temperature before serving to maintain proper texture. Proper storage, including refrigeration, wrapping, and limiting storage time, helps pastry products maintain quality.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    Information sheet:

    Techniques and conditions according to desired product characteristics

    Procedures in storing pastry products


    In order to provide our customers with consistent high quality pastry products
    procedures for handling , storing and disposing of bakery items should be followed at all times
    because bakery products have different instructions for each type of item.

    Pastry products should be ordered so that there is enough to last the day with minimal
    leftover at the end of the night even if the product can be used a second day.

    Note: All products that are kept overnight should be closely inspected and tested prior
    to being used. It is ultimately the supervisor’s responsibility to make sure that the products has
    held up overnight and meet the storing standard of pastry products.

    Cookies and brownies

    1. All bar cookies and brownies should be cut as needed to keep them from drying out
    prematurely.
    2. Bar cookies and brownies can be sold day old if they wrapped tightly with plastic or
    covered with a bun pan over. Bar cookies should be stored in the refrigerator
    overnight. Brownies should be stored at room temperature
    Pastry product handling procedures
    Cakes and pies ( including cake balls , cupcakes and pie pockets)
    1. Cakes should be cut as needed to keep them from drying out. A piece of plastic
    wrap should be placed on the inside of the cut after a slice of cake has been
    removed to prevent drying out.
    2. Cakes and pies may be sold day old if they are stored in the refrigerator
    overnight. They should not be covered because the plastic wrap will make a
    mess of the top . Exposed areas where slices have been removed should be
    covered with parchment paper.
    3. Cheesecake and all pies should also be stored in the refrigerator during the day.
    4. Cookies should be displayed so that there’s minimal risk of them breaking.
    Frosted sugar cookies and pumpkin and chocolate should never be stacked.

    1
    5. Croissants , danishes , puff pastry and sweet rolls should be displayed so that the
    filling topping doesn’t get smashed. Savory and sweet danishes should be
    separated. The expections to this is that croissants may be used day old.
    6. Muffins should be displayed so that the tops and sides do not get smashed
    together. Muffins are not to be sold day old.

    Once our cookies, cakes, pies, tarts are baked they have to be stored properly and there
    is no one catch-all perfect storage solution , so we must pay attention to what a recipe calls for .
    Proper storage will allow you to enjoy your pastry goods and desserts at their best .

    Generally speaking , refrigeration will dry out many cakes, airtight, containers at room
    temperature or wrapping. The item in plastic wrap are the best solutions. You have a dessert
    that involves a lot of dairy, such as cheesecake, mousses or desserts with whipped cream that
    you must refrigerate.

    Also some recipes that require refrigeration are best served very cold right out of the
    refrigerator, but others are best stored, chilled but served at room temperature.

    It’s all about texture and flavor. A layer cake filled and frosted with meringue
    buttercream must be refrigerate. However if served cold , the texture will be hard, unappealing
    and even strong flavors, like chocolate buttercream, will have little taste.

    These desserts should be chilled for storage , but brought to true room temperature for
    serving. In the case of the chocolate buttercream it might take hours for the frosting to truly
    soften come to room temperature and be able to be enjoyed in its creamy lusciousness.

    Length of storage is important as well. Some cookies can last a few weeks, others a day
    or two. For instance a gelatin dessert lasts two days. It will still be edible at four days; however
    the gelatin will be more rubbery if you don’t store correctly including length of storage and your
    desserts will not be at their best standard.

    Store pastry goods individually and protected. Once our cookies , cakes , pies and tarts
    are baked , they have to be stored properly.

    If a recipe says serve immediately once assembled they should be brought to the table
    right away.

    2
    Self- check – Storing pastry products
    Instruction : Answer briefly and responsibly

    1. What is the best way to store pastries ?

    2. What are the handling procedures in cakes and pies

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