AJAR.id – Hello Ajarian! All bakery products will stale. Staling is the process where the optimum eating fades. Staling can be as a result of air passes through the product and dries the product out. Staling may also happen because of the moisture from the air enters the product so it loses some of the eating quality. This makes a crisp product goes soft.
To maintain the eating quality of bakery items, here’s what you can do:
- Use the item as soon as possible
- Cover the item to protect from environment
- Keep the item chilled and dry
Different product requires different methods to maintain quality, appearance, and freshness.
Bread – keep bread in plastic bags to prevent staling. Bread should not be kept in plastic bags at room temperature too long as mould can grow. Remember, warmth and moisture should be avoided when storing bread.
If bread is to be stored for long periods it is best to freeze. Bread stales fastest when in the coolroom for extended periods. Freezing is best.
Croissant – Croissants will be considered stale the next day. When they lose crispness. After baking it is best to freeze if you wish to store them for any period of time. Thawing croissant is quick as they are light. Thawing is best done at room temperature.
Danish pastry – Danish pastry is best consumed on the day that it was produced. It can be stored and reheated at later time, but eating quality is reduced.
Muffins – American style muffins are best consumed on the day that they were produced. Muffins – English style muffins are like bread. Any Yeast product is best consumed on the day that it was produced.
Gingerbreads – can be stored for periods if they are protected from the moisture in the air. It make the product go soft.
Bakery products are better to be baked fresh everyday. It is the best way to maintain freshness because they have a very short shelf-life around 1 to 2 days.
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Nurturing You to Grow®
Written by: Alan Hickman, Garry Blackburn
Subject Matter: Prepare bakery products for patisserie