Lesson 4 BNP REVIEWER

Proper storage of pastry products is essential to guarantee safe food consumption.
Pastries may remain fresh several days after baking if the correct packaging and storage procedures are followed.
Improper packaging may lead to a change in the texture of the product. For instance:
- Soft pastries may harden.
- Hard pastries may become soft.
Important considerations when storing pastry products:
- Type of pastry.
- Storage location.
- Shelf life of the product.
- Kind of packaging materials used.

Pies
- Should be placed in the freezer, wrapped in aluminum foil or placed in plastic bags.
- Must be cooled rapidly and stored in a refrigerator if not for immediate consumption.
Custard Filling of Tarts and Pies
- Must be cooked properly and cooled quickly to prevent bacterial growth.
- Should be stored immediately in the freezer when not in use.
- If milk and cream are used, they must not be left at room temperature for long; they should be stored in a clean container in the refrigerator to prevent food poisoning.

Pastry Products	How to Store	Where to Store	Shelf Life
Pies	Covered or boxed	Refrigerator	1 to 2 days
			7 days (freeze well after baking)
Custard Tarts	Covered or boxed	Must be refrigerated	3 to 4 days
Cream Puff	Covered or boxed	Refrigerator	3 to 4 days
			(consume immediately)
Fruit Pies	Covered or boxed	Must be refrigerated	1 to 2 days
			7 days (generally do not freeze well after baking)
Egg Pie	Covered or boxed	Must be refrigerated	1 to 2 days
			3 to 4 days (generally do not freeze well after baking)

For 24 to 48 Hours
- Place pastries in a paper bag, then inside a zip-lock plastic food storage bag.
- Gently squeeze excess air out of the zip-lock bag before closing.
- Store in a cupboard or pantry to avoid sogginess; the paper bag helps retain crispness.
For 1 to 3 Weeks
- It is advisable to freeze pastries instead of refrigerating them to maximize longevity.
- For defrosting, unwrap pastries and place them on a cooling rack, allowing them to defrost at room temperature instead of using a microwave.

Fresh pastries are best consumed quickly, but most can be refrigerated, and some are suitable for freezing.
Pastry dough can be frozen for up to six months.
Unbaked pies can last about four months in the freezer.
Baked berry pies can be frozen for six to eight months.

Definition: Packaging is any material used to cover, contain, protect, handle, preserve, identify, describe, promote, and market goods from producers to consumers.
Purpose: It is the technology behind enclosing or protecting products for their distribution, storage, sale, and use.

Protection and Shelf Life
- Packaging provides a barrier between food and the environment, preventing entry of microorganisms, oxygen (which causes deterioration), and odors.
Reduction of Mechanical Damage
- Packaging protects contents during transit, loading, and unloading, minimizing risk of damage.
Optimization of Safety and Quality
- It prevents post-process contamination and shows evidence of tampering.
Facilitation of Handling
- Packaging makes products easier to transport and store.
Convenience of Use and Reuse
- Packages are designed to be easy to open and reseal.
Identification and Description
- Packages include labels with the name of the product, ingredients, and nutritional information.
Instructions for Use
- Provides consumers with safety handling instructions.
Advertising or Marketing Tool
- Aids in promoting the contents and establishing brand identity.

Plastic Container
- Versatile, available in soft or hard forms, sheets or containers, with varying thicknesses and flexibility.
Plastic/Cellophane
- Generally used for transparent or colored packaging for tarts, pies, and other pastry products.
Aluminum Foil
- Recognized as one of the most innovative materials for food packaging, offering excellent protection.
Paper and Boxes
- Examples include paper bags and boxes of various sizes depending on the type and size of the pastries.