HOW TO STORE BAKED GOODS

Soft Cookies and Cut Brownies:

Soft cookies and cut brownies or chewie dessert bars should be kept in
an airtight container or freezer storage bag. You can add a slice of soft
bread to a large container to help keep them moist. The moisture from
the bread will help prevent the cookies and brownies from getting hard. A
note about brownies: it is easiest to store them unfrosted in your
airtight container and add the frosting or decorations just before serving.

1. Crispy Cookies:

Crispy cookies should be stored in a loosely covered container. They can

be kept at room temperature for about a week. If you need to store them
longer, put them in the refrigerator or transfer the cookies to a freezer
bag for storage up to three months. A note about containers: Most
storage containers come new with a tight seal. Old containers often have
a looser seal — there is a reason why manufacturers recommend that
plastic containers be washed by hand. To loosen the seal, run the
container and lid through the dishwasher. Remove and place the lid on
the container while still hot. The heat will cause the seal to be more
flexible. If you do this several times, your container is pretty much
guaranteed to have a loose seal whether you want one or not. Conversely,
you can tighten the seal on a container with a loose lid by placing a piece
of wax paper or plastic wrap over the container before placing the lid on
top. The paper or plastic will meet between the edge of the container and
lid to ensure an air-tight seal.
2. Unfrosted Cakes, Pastries, Biscuits, Muffins, Loaves:

Freshly baked cakes, muffins, pastries, biscuits and loaves are best
stored unfrosted. Allow to cool completely, then remove it from the
baking container and place directly on a piece of plastic wrap. DO NOT
put it on a plate before enclosing it in the plastic wrap. Tightly wrap the
individual item in the plastic. This will ensure that your cake stays
moist, but not soggy. You may also use a plastic food storage bag, as
long as you press out all the air before sealing it. Bags are more
convenient for muffins and smaller items, because you can put many
together rather than wrapping each one singly. If you need to store it for
more than a week, freeze it. The same rules apply regarding how to wrap
or remove excess air before storing. Removing excess air reduces the
development of freezer burn. Use plastic freezer wrap or a freezer bag and
keep frozen for up to three months. When you are ready to use it, defrost
the cake in the refrigerator just like you would your Thanksgiving turkey.
Do not thaw on the kitchen counter at room temperature as this can
cause moisture to collect under the plastic, which will make your cake
mushy.
3. Frosted Cakes and Baked Goods:

The best way to store a frosted and decorated cake or baked good is to
put it under a cake dome. This is a type of glass covers that fits over a
plate. There are plastic ones on the market with snap tight lids referred
to as a cake saver or cake keeper. These are convenient, but you can use
any cake plate and dome. If you don't have a cake dome, turn a large
mixing bowl upside down and place it over the cake. An airtight seal is
not as important with frosted baked goods, because the frosting acts as a
natural sealant to keep the cake moist. The cake dome — no matter
which type you use — is better than covering the cake with plastic wrap,
because the frosting almost always gets messed up when you try to
remove the wrap. Freezing frosted cakes is not recommended.

4. Cheesecake:

Refrigeration is necessary for cheesecake. Prepare and bake your

cheesecake according to your recipe's directions and cool completely to
room temperature. Remove from the springform pan before attempting to
store it. Never put a warm cheesecake in the refrigerator, because it will
crack; however, you want to get the cheesecake into the refrigerator as
soon as it is properly cooled to prevent bacteria from spoiling your
efforts. Cover with plastic wrap and refrigerate at least 12 hours before
serving. It is good in the refrigerator for five days. You can also freeze
cheesecake if you need to store it longer. Three months max storage is
recommended for food safety. Some people will try to keep cheesecake for
six or even eight months in the freezer, but the success of this really
depends on the quality and temperature of your freezer, plus how
frequently you open the door. Unless you maintain restaurant quality
 equipment and conditions, it is best to be cautious.

5. Pies:

There are several different categories of pies, each with its own storage
requirements. The unifying factor for all of them is the need to be careful
with storage so that the crust does not go soggy. Always let your pie
cool completely before doing anything else.

o Fruit pies

(like apple and cherry) can be stored on the kitchen counter for up
to two days, assuming the pie is uncut and intact. Cover with a
piece of plastic wrap after the pie is cooled. If you want to keep it
longer than the two days, place in the refrigerator with the plastic
wrap for up to one week. If the pie has been cut, you should
immediately store it in the refrigerator. You can also freeze fruit
pies. It is best to do this before you bake them. If you are super
organized, you can prepare all your fruit pies up to three months
in advance to have them ready in their raw, frozen state. If you're
making a double crust pie, do not cut slits in the top until you are
ready to bake it. Completely freeze your uncooked fruit pie solid
before covering in plastic wrap. Put the frozen, plastic wrapped pie
 in a heavy-duty freezer bag and store for up to three months. You
do not need to defrost it before baking — just preheat the oven and
pop it in.

o Pumpkin, custard, cream pies

(made with eggs) need to be refrigerated as soon as they have

cooled completely. Never try to store them on the counter. Pies
made with eggs and milk must be safely baked to a safe minimum
internal temperature of 160° F. After allowing the baked pie to
cool, either serve it immediately (best) or refrigerate for up to 4
days. Freezing is not recommended. If you must freeze it, you will
have to plan ahead and store the uncooked pie filling separate
from the uncooked pie crust. Take both out of the freezer and
defrost in the refrigerator for 2-3 days. You can then fill the pie
crust and bake according to your recipe's directions.

6. Homemade Baking Mixes:

Holiday gifts consisting of your own homemade baking mixes have

become very popular in recent years. They make perfect gifts for
coworkers, neighbors and friends. It is also a great convenience for
yourself. If you have a special recipe that is admired by friends and
family alike, you can prepare all the dry ingredients in advance and store
the mix in a mason jar. Layer your dry ingredients into the mason jar
one at a time. This is for appearances sake only. If you have some
variation of color between the layers, it makes a more attractive
presentation than everything mixed together in the jar. Whether you mix
the ingredients before putting in the jar or after, it will taste the same
when baked. Print your baking instructions on a 3" x 5" note card, fold in
half, punch a hole in the top folded corner and attach to the sealed jar
with a ribbon. You can use dried egg and powdered milk with your
ingredients to simplify everything or include those ingredients in the
paper instructions that you attach to the jar. Add a small square of
muslin or other decorative fabric and secure with ribbon as a cover to
dress up the lid of the jar if it is intended as a gift.
.
 HOW TO STORE BREAD

When it comes to storing bread, the refrigerator is your worst enemy. Bread
actually goes stale faster in the refrigerator than it does at room temperature.
The best way to keep bread at its best is to keep it at room temperature for a
day or two, then wrap it up and freeze it for longer-term storage. When you
thaw it and heat it up, and it will taste freshly baked again.

Wrap bread in plastic or aluminum foil. These types of wrappings will trap in

the bread's natural moisture to keep it from drying out and getting hard. If
your bread came in a paper wrapping, toss it out and wrap it in plastic or
aluminum for storage.[1]
 If you have sliced, processed bread, you can seal it up in its original
plastic packaging. Manufacturers of this style of bread recommend
leaving it in this packaging to retain the moisture.
 Some swear by leaving unsliced artisanal bread in the paper wrapper, or
even leaving it unwrapped on the counter with cut side face-down. This
does retain the crispiness of the bread's outer crust, but left exposed to
the air, the bread will stale within a few hours

Keep bread at room temperature for no more than two days. Room

temperature should be around 20ºC / 68ºF. Keep it away from direct sunlight
in a cool and dry place, such as in your pantry or in a bread box.[3]
 If you have high humidity in your house, your bread may mold quickly at
room temperature. If that's the case, you might want to skip straight to
freezing it after you've eaten as much as you want while it's fresh

Freeze extra bread. If you have more bread than you can consume before it
goes stale within a few days, the best way to store it is by freezing. Freezing
bread drops the temperature enough to stop the starch in the bread from
recrystallizing and getting stale.[5]
 Be sure to store it in plastic freezer bags or heavy-duty foil, as
lightweight household foil isn't suitable for freezing.
 Label and date it to prevent it from becoming a mystery cube.
 Consider slicing your bread before freezing. That way you won't have to
slice it while it's frozen, and it's often difficult to slice post thawing.
Don't put bread in the refrigerator. Scientific studies have shown that this
draws out the moisture and the bread becomes stale three times faster than it
would at room temperature. This happens from a process known as
"retrogradation", which simply means that the starch molecules crystallize and
the bread gets tough.

Thaw frozen bread. If you have frozen your bread, allow it to thaw at room
temperature. Remove the freezer wrapping and let it stand. If you'd like, crisp
in the oven or toaster for a few minutes (no more than 5 minutes) to restore
crustiness. Be aware that bread is only good for reheating once to return
crustiness, after which you are simply reheating stale bread.
 The Best Way to Store Any Cake

Most of the time, the answer is no. Most cakes, frosted and unfrosted, cut and
uncut, are perfectly fine at room temperature for several days. Refrigeration is
only necessary if your kitchen gets very hot during the day, if you’re making a
cake that won’t be served for more than three days, or when cake includes a
fresh fruit filling or topping, or whipped cream frosting.
If you do refrigerate, wrap unfrosted cakes in plastic to protect them from
absorbing any weird fridge smells and to protect them from drying out, and
then unwrap it to warm up on the counter before serving. For frosted cakes,
chill the cake uncovered for 15 minutes to harden the icing, then wrap it in
plastic wrap.

The Best Way to Store Cake Layers

Wrap these tightly in plastic wrap, top, sides, and bottoms, so the plastic is
touching the sides of the cake (that is to say, don’t just drape the plastic over
the top). If you don’t have plastic wrap, opt for a plastic zip-top bag. Store these
wrapped cakes on the counter at room temperature, and they’ll keep for about
a week before starting to stale on you. Oil-based cakes tend to keep a day or
two longer than butter-based ones. To keep cakes for longer than a week, try
freezing them.

The Best Way to Store Frosted Cake

Frosting acts as a protective barrier for the cake, so there’s no need for plastic
wrap here. Cover it with a cake keeper or an overturned bowl to protect it from
dust, pet hair, and other things in the air. A frosted cake can be kept at room
temperature for four to five days.

The Best Way to Store Cut Cake

As soon as you make a cut, moisture begins to escape and causes the cake to
get stale more quickly. If you can, cover the sliced edges with more frosting to
protect the cake from moisture loss. Otherwise, press a piece of plastic wrap
directly onto the sliced side and make sure it sticks. Then proceed with
covering and storing the cake as you would for the uncut version. Cut cake
keeps for a little less time, about three to four days at room temperature.
PACKAGING FOR BAKED PRODUCTS

Bread, is generally understood as a baked food product made of flour that is

moistened, kneaded and sometimes fermented. It has been a major food for
mankind since prehistoric times. It has been made in various forms using a
variety of ingredients and methods throughout the world. The first bread
perhaps was made in Neolithic times, nearly 12,000 years ago, probably of
coarsely crushed grain mixed with water, with the resulting dough probably
laid on heated stones and baked by covering with hot ashes. The Egyptians
apparently discovered that allowing wheat dough's to ferment, thus forming
gases, produced a light, expanded loaf, and they also developed baking ovens.

The bulk of the bakery products are marketed fresh at both wholesale & retails
levels but some including many of cooked and uncooked pies, pizzas, waffles,
cream or fruit-filled cakes are marketed frozen in European markets.

Most fresh baked products have only few days shelf life at ambient
temperature. Moulds are the most common type of spoilage organism to be
associated with baked products. Water activity and storage temperature have
been shown to be the 2 most important factors governing mould free shelf life
of cakes. The lower is the water activity and storage temperature the longer is
the shelf life of the product.

Preservatives such as sorbets also inhibit mould growth. In India table bread
has usually a shelf life or around 4 to 5 days and is usually packed in
polyethylene & polypropylene bags which are twist tied.

This article attempts to evaluate different packaging materials, coatings &

systems used for packaging of bread & bakery items.

Paper based materials in Bakery industries

1) Baking trays
2) Cake boxes
3) Bake oven paper
4) Grease proof paper
5) Grease proof slip easy paper
6) TDL poster paper

1) Baking trays
Baking trays are an efficient way to present, protect and cook food products
including breads and cakes. Paper based baking trays are an environmentally
friendly alternative to plastic or foil trays. Made from corrugated, solid board or
folding carton, baking trays are made from a renewable resource and can be
recycled depending upon liners selected. Suitable for direct food contact, the
trays are heat resistant and can be used safely in ovens. This provides
maximum convenience for consumers who are able to cook the product in its
packaging.
Baking trays are available in a variety of shapes, sizes and colours and are
suitable for both automated and manual packaging lines.

2) Cake boxes
Cake boxes provide protection for cakes and other bakery goods whilst in
transit from the bakery to the consumer. Solid board and folding carton cake
boxes are typically used in bakeries and available in one and two piece designs.
An interesting innovative cake box is called 'Torten Boy' consisting of a tray
and lid. This box can be opened from two sides allowing the cake to be removed
horizontally rather than upwards. This avoids any difficulty removing the cake
from the box and ensures there is no damage. Other commonly used boxes are
4 / 6 corner boxes for easy erection. Corrugated cakes boxes are also available
for large premium cakes that require maximum protection. All cake boxes can
be custom printed with your logo, brand or decorative designs to ensure
premium presentation of the product.
Features: Such as window patching can be included, offering consumers
excellent visibility of the product.

3) Bake oven paper

Bake oven paper is used as a tray liner for flat baking application. This paper
withstands multiple baking. It has high resistance to heat.

Variants: 40-45 GSM. Available in different colors.

Features: Paper has high density, stability, and heat resistance properties.

Suitable for conventional baking application and micro waves. Sustains the
temperature up to 230°C. Can be reused up to 4 times for multiple baking.

End use: Multiple baking applications as a tray liner for cakes and

confectioneries, Pizza's etc. This paper eliminates the greasing of tin and trays
allowing very rapid turn-around of batches of baked goods. It eliminates
utensils cleaning time.

4) Greaseproof paper                             
Greaseproof paper is made under hygienic condition from pure wood pulp
which gives excellent grease resistance and oil hold out properties. Paper
prevents penetration of oil & fats thus retain the original flavor and taste
intact.  No negative effect on original quality of food since paper has good
breathability. Greaseproof paper is suitable to withstand wide range of
environments, from hot oven to deep freezer & humidity.

Variants: 40-60 GSM.

Features: Excellent grease resistance and oil hold out properties, Machine

friendly for printing and converting, High strength & Stability.  Withstand in
Oven & freezer. 

End Use: Fast food items packaging like Burger, French fries, Snack Rolls, &
other oily food products rapping of meat, fish and cottage cheese.

5) Greaseproof slip easy paper

Greaseproof slip easy paper is specially designed for conversion to molded
cups. Main requirements of paper are good grease/ fat resistance, oil holdout
and easy cup to cup release (denesting) during continues product in bakery
process.
Variants: 30-70 GSM. Available in colors (Natural shade, brown, pink etc).
Available in Transparent and Opaque properties.

Features: Machine finished paper. Excellent grease resistance and oil hold out
properties. Easy cup to cup release.

End Use: Baking of Cup cakes and Muffins etc. Packing of Sweets, mithai etc.

6) TDL (Titanium Dioxide Loaded ) Poster Paper

TDL poster paper used for various packaging applications is manufactured
from premium quality pulp with addition of pacifying agent like Titanium di-
oxide. The paper offers good printing quality, high opacity. The TiO2 maintains
good opacity when the paper is wax coated for packaging  application. Typical
uses are packaging of Burger and fries.

Variants: 26 -40 GSM

Features: Paper provides excellent Brightness and uniform smoothness to

surface.  Good Print ability. It is machine finished. Gives good opacity after wax
coating.

End use: Specially used in wrapping Burgers, Pizza & other fast food items.

Barrier Coatings

1)  Oil & Grease Barrier Coatings

2)  Moisture Vapour Barrier

1) Oil & Grease Barrier Coatings

a) The Kit Test (Tappi T559)

The Kit test measures the degree of repellence or anti-wicking of paper and
boards which have been treated with fluoro chemical and other sizing agents
used to prevent wetting of the cellulose fibers of the material. Test solutions
with varying strengths of castor oil, toluene, heptane and turpentine are used.
The highest numbered solution (the most aggressive) that remains on the
surface of the paper without causing failure is reported as the "kit rating"
(maximum 12). The Kit test is used to quantify or compare the performance of
papers and boards, used for food contact and other packaging applications
where resistance to grease staining is important. Smithers Pira testing is
performed to the Tappi standard T559.

b) Turpentine Test (Tappi T454)

Silica sand is placed on the paper and dyed turpentine added to saturate the
sand. The time taken for the dye to penetrate the paper is determined. This test
is usually applied to greaseproof, glassine, vegetable parchment. It is not
always suitable for assessing papers and boards that are given grease or oil
resistance by means of a coating or internal treatment. Smithers Pira testing is
performed to the Tappi standard T454 and MOD Def standard 81-93/2 Annex
A.

Oil & Grease Barrier Coatings: Ready-to-use, water-based coating solutions

impart functional barrier against ingress of oil & grease for fiber-based
packaging. Range of Oil & Grease Resistance (OGR) coatings include highly
versatile coatings that provide additional features like water barrier and release
properties, to economical coatings that provide the just-optimum solution. 

Application Areas: End application area of our oil and grease barrier coatings
include: Bakery fast food, Dry food.

Performance: Coatings provide KIT values of 12 to 16 in case of application

with Metered Size Press, Blade & Rod Coaters, or Flexo printers. These coatings
allow for a cost-effective alternative to traditional barrier solutions like PE
lamination, wax coatings or fluoro chemicals. Coating solutions can be
customized to meet specific performance requirements.

c) Permeability Test (ISO 16532-1)

The grease resistance of both creased and increased paper and board is
determined as the time taken for a simulated "fat material" (palm kernel oil) to
penetrate the board coating. This test method has the advantage that it is
equally applicable to paper and board that has been internally or surface sized
with organ phobic materials, or plastic coated.  Smithers Pira testing is
performed to BS ISO 16532-1.

2) Moisture Vapour Barrier

Ready-to-use, water-based coating solutions that impart functional barrier

against ingress of moisture vapor for fiber-based packaging.

Application Areas: Bakery Fast food, Frozen food & chilled food, Dry food
Consumer goods, Reel & Ream Wrap.
Performance: It is possible to reduce Moisture Vapor Transmission Rate to 10
to 40 g/m²/day in jungle conditions (38°C & 90% humidity) at coat weights
similar to polyethylene extruded film. Coatings are formulated to provide the
optimal performance as demanded by a given application. These coatings allow
for a cost-effective alternative to traditional PE lamination.

Features: Glue able with both hot melt and cold set adhesives. Can combine
properties of release & grease barrier as required. Heat sealable if required.
FDA/BFR compliant for food contact Repulpable. Can be adapted for varied
grades of fibre-based substrates – carton, corrugated or flexible paper. Can be
applied using conventional coating techniques (Blade, rod, size press), or flexo
& rotogravure. Easy to handle & safe to apply.

Films & Laminates for Bakery products

There is a wide range of laminates and bottom webs to protect and extend the
shelf life of bakery products.

On-shelf differentiation: Wide range of film specifications. Visual effects such

as appealing 'high gloss' effect printing in up to 10 colours. Product
differentiation and brand image reinforcement through  innovation in all
processes.

High Barrier Films: Ceramic silicon oxide coated films combine optical clarity
with excellent barrier properties. They serve as the barrier layer in liding and
pouch laminates as well as other high tech products.

Manufacturing Process: Ceramic coating is a technology by which a SiOx

coating is applied to various types of substrates. The Ceramic coating is a thin
inorganic layer of silicon oxide that has been evaporated in a high vacuum
environment to substrates like PET, oPA and oPP. The solid silicon oxide is
heated by an electron beam and sublimates. Then the vapor condensates and
forms a very thin barrier layer on the film that is conveyed on a cooling roll.

Modified Atmospheric Packaging Systems

Keeping it fresh for a longer life

Products are generally frozen to achieve a longer shelf life, especially for distant
markets. With the increased use of microwave ovens, even more baked
products may appear in the frozen food section of the retail food store.
More effective methods for control of mould growth are needed. A promising
development to achieve this is MAP using a mixture of CO2 and N2 in the gas
atmosphere.

Changes on crumpets packaged in different gas atmosphere during storage

at 25°C.
Modified Atmosphere Packaging of Bread products

> Typical products that benefit from MAP are tortilla wraps, baguette, bagels,
pita, naan bread and other types of bread.
> These products have relatively low water content, the type of microbes that
can cause spoilage are mainly moulds, as bacteria prefer more water.
> These moulds are aerobic – they need oxygen from the air for their growth.
> Excluding oxygen and using a high proportion of carbon dioxide – up to
100% – is a highly effective way of significantly increasing the shelf life of these
bread products.
> A big advantage of using very high CO2 as the modified atmosphere is that it
makes the packaging relatively easy to test or leaks. Leak detection systems for
carbon dioxide are well developed and can be configured to work automatically
during  the packaging process.
> The integrity of the packaging materials is especially important for bread
products, as any leakage can cause oxygen to enter which could rapidly result
in the growth of mould, and also cause the product to dry out and become
stale.
> Typically a pre-baked bread product packaged in an atmosphere exclusively
of carbon dioxide would see an increase in shelf life from around five days to 20
days when stored at room temperature.
> Some products can retain a shelf life of up to six months if packaged in an
appropriate atmosphere and with correct packaging materials. Packaging bread
products in this way means that the products do not need to be frozen, which
makes it easier and cheaper for them to be stored, transported and distributed.
> Other bakery products are amenable to MAP, although there are other
considerations. For products that have icing, for example, too much carbon
dioxide can cause the appearance to deteriorate. In such cases a certain
amount of nitrogen in the mixture solves the problem.
                                         
Improve Shelf life & Quality: With typical packaging, shelf life is usually less
than 14 days at best. But with MAP you can extend shelf life by 40* plus days. 
Bakery goods will look and taste fresher. This packaging technology reduces
shrink by keeping oxygen out and retarding mold growth.

Expand Distribution: Another benefit of extended shelf life is that you can

increase geographic market potential. Suddenly new retailers can become
prospects for your baked goods. Also, with MAP you can ship at ambient
temperatures, giving you even more flexibility to attract new customers.

> Protect high-quality bakery items

> Ideal for preservative free, whole grains, gluten-free, specialty and organic
> Premium ingredients have a premium cost – and advanced packaging is  the
best way to protect your investment
> This packaging helps prevent cross contamination with gluten-containing
products in the distribution cycle. Move items out of the freezer
> MAP lets you move these products out of the freezer, especially  gluten-free
products where texture and package crumb change within days
> Low oxygen environment retards mold growth
> Protects product during shipment
> Eliminates expenses for freezers during distribution  “Fresh baked”
experience adds value
> Fresher appearance and taste when initially opened
> Volatile compounds are retained within the to enhance fresh product
experience when opening
> Looks higher-quality on shelf
                             
Oxygen Scavengers- How Active Barriers extend shelf life

Film Cross Section: The oxygen-absorbing barrier uses breakthrough

technology that is invisible to consumers. Scavenging components provide a
higher level of protection from oxygen compared to standard barrier materials
that only contain a passive barrier.

Sustainability

All packaging for bakery products must aim towards increasing sustainability
in application. It is most often defined as meeting the needs of the present
without compromising the ability of future generations to meet theirs. There
are three main pillars: economic, environmental and social. These three pillars
are informally referred to as people, planet and pr0fits