1. Store Pastry
Products

2. Add Your Title
• At the end of the discussion, the
students will be able to:
A. Store pastry products according to
established standards and
procedures.
B. Select packaging appropriate for
the preservation of product
freshness and eating
characteristics.

3. A. Make your packaging material.
B. Finish pastry products
according to desired product
characteristics.
C. Present baked pastry products
according to established
standards and procedures.

4. Essential Question
1. what is the importance of
understanding the proper storage of
bread and pastry product?
2. What is the possible effect in pastry
product without the proper storage and
packaging?
3. How will you apply your knowledge and
skills in making pies pastry product?

5. 3. Custard Fillings are made by
cooking and baking uncooked
egg yolk along with the crust.
• Contains eggs and some type
of dairy product.
•Examples: Pumpkin and
Pecan.

6. INTRODUCTORY CONCEPT:
The packaging materials used for
storing pastry products vary
depending on the content, size,
and volume.
Standards and principles in
keeping pastries and where to
store them are also emphasized.

7. Making decorative packaging
materials is a factor for a
successful baker.
Storing pastry products is an
important undertaking after
preparation wherein they are to
be kept properly to avoid
spoilage.

8. HOW TO STORE PASTRY PRODUCTS
The table below
indicates the proper way
of storing pastries and
where to store them:

9. Pastry Products How to store Where to store
Pies Covered or
boxed
Cool place or refrigerator to
prevent mold growth.
Custard tart,
nut with a
custard base
Covered or
boxed
Must be refrigerated.
Generally, do not freeze well
after baking.
Cream Puff and
Eclair
Covered or
boxed
Cool place or refrigerator to
prevent mold growth.
Fruit Pies Covered or
boxed
Must be refrigerated.
Generally, do not freeze well
after baking.
Egg pie Covered or
boxed
Must be refrigerated.
Generally, do not freeze well
after baking.

10. • Storing Pastry Products
Many pastry products contain
egg and dairy products. They
present a potential health hazard
if not stored properly.
Remember: proper storage
means that pastries must be
covered with plastic or placed in
a box before storing.

11. • Observe the following Guidelines in
Storing Pastry Products
Pastry products containing
uncooked eggs should be handled
with care, as the raw egg is a
medium in which dangerous
bacteria such as salmonella can
thrive.

12. The custard filling of tart and pies
contain protein which provides
food for bacteria. If the custard
(crème caramel or trifle) is not
heated and cooled quickly and
adequately, bacteria that are
present in the custard can grow
rapidly to dangerous numbers.

13. Pastry products that are
not required for
immediate consumption
must be cooled rapidly
and stored in the
refrigerator until needed.

14. If milk and cream are used, like in
custards, they must not be left to
stand at room temperature for
any length of time. They should
be kept in the refrigerator until
the last possible moment to
prevent the risk of food
poisoning.

15. •Tips in Storing Pastry Products
Pastries are best
consumed while fresh, but
most keep longer when
refrigerated, and some can
even be frozen.

16. • Tips in Storing Pastry Products
Pastry dough may be frozen
for up to six months.
Unbaked pies will last about
four months in the freezer,
while baked berry pies can
be frozen for six to eight
months.

17. Definition of Packaging
Packaging refers to any
material used to cover,
contain, protect, handle,
preserve, identify, describe,
promote, and market goods
by a producer to the
consumer.

18. Several factors are
considered when designing
an appropriate packaging
for goods, such as the size,
shape, durability, space,
and cost.

19. It plays a significant role
Packaging helps prolong its
shelf life by preventing
mechanical damage
It also helps in the retention
of the nutritional value of
pastry products.

20. • Major Functions of Packaging
 Protect from mechanical damage
in transit and loading and
unloading.
 Protect from loss of moisture and
any foreign odor contaminations.
 Protect from foreign body
infestation.
 Legal compliance for values and
ingredients for consumers
advertisement.
•

21. Packaging Materials for Storing Pastries
1. Plastic container is handy as
they can be made in either soft or
hard forms, as sheets or
containers, and with different
thickness, light resistance, and
flexibility.

22. 2. Plastic/cellophane. A
transparent or colored plastic
is usually used for packaging
tarts, pies, and other types of
pastries.

23. 3. Aluminum foil

24. Boxes Packaging Materials for Pies

25. Box Packaging Material Paper
Packaging Material

26. Present Baked
Pastry
Products

27. Blind baking
also known as the pre-
baking step
baking a tart crust
without the filling.

28. Two common ways of
Blind Baking

29. 1. Weighing down with
baking beans, rice, or
dried beans

30. This is the most foolproof way of blind
baking. When the tart crust dough is
being chilled, start preheating your
oven. After the desired oven
temperature is reached, cover the tart’s
surface entirely using parchment paper.
Scatter the weights until it entirely
covers the tart crust's base (the circle
part), then bakes according to the
recipe's direction or until it turns slightly
brown. Let cool before proceeding with
the following steps.

31. 2. Pricking the tart base’s
surface using a fork (Docking)
•The holes you create all
over the surface will allow
steam to escape from the
bottom of the pan, which
prevents the tart base from
puffing up.

32. Tart Baking Tips
1. Use cold butter
2. Use perforated tart rings
3. Don’t add too much liquid to the
dough.
4. Roll the dough properly.
5. Chill the dough before baking.
6. Preheating the oven is a must.

33. THANK YOU!