Diploma in Advanced Culinary Arts | Baking & Patisserie 402 Storage Procedures for Cakes, Biscuits, Sponges and Desserts The storage procedures for cakes and biscuits vary depending on the moisture-content and the use of ingredients (such as fresh cream) which directly influence how perishable the product becomes. Temperature– Monitoring of chillers, freezers and stored products are essential daily requirements. Cakes that are filled and decorated with perishable ingredients (such as fresh cream, crème patisserie or ganache) must be store in a chiller or chilled display, and must be used within 48 hours. However, long-term storage requires the products to be stored in the freezer. Cakes can be frozen soon after baking, and thawed, filled and decorated when required. Cookies have a relatively lower moisture-content; therefore, they are best stored in airtight containers at ambient temperatures. However, prolonged storage may lead to rancidity. Covering– The products must be well covered and wrapped, or stored in an airtight container, to prevent the absorption of smells, taste-deterioration and freezer burn. In domestic refrigerators, where raw and cooked items are stored together, finished products must be stored on an upper shelf, away from the raw items. Labelling– Labelling of products is important and must be monitored on a daily basis. Labels must include the name of the product and date of production (at the very least). Any stored product that has not been used or sold beyond its use-by date must be discarded. Stock Rotation– The FIFO (First In First Out) rule will always apply, irrespective of whether a product is frozen, stored in the chiller or stored at ambient temperature. Packaging– The use of vacuum packing is very common in commercial kitchens, enabling products to be stored for longer periods of time, whether they are frozen, chilled or kept at ambient temperatures. Commercially modified atmosphere packaging is used to prolong the life of the product. Such a method involves replacing the air in the package with gases (such as nitrogen, argon and carbon dioxide) that prevent enzymatic breakdown and spoilage, by preventing microrganisms from growing.
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