Simple Ways to Extend the Shelf Life of Bakery Products | Product News


Demand for baked goods with a longer shelf life is increasing, according to Puratos, who has offered advice to bakeries looking to tap that demand.

Here Matthew Bratt, Pastry Chef at Puratos UK, describes some easy-to-implement techniques to help extend the shelf life of pastry and bread items.

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There are several ingredient adjustments that can help keep baking items fresher for longer.

“Margarines and oils have a longer shelf life than butter, so choose to use them where possible. Sugar is also well known for its preservative properties, so if necessary add 5% sugar syrup or honey to recipes to increase both shelf life and sweetness, ”explains Bratt.

Once cooked, he recommends wrapping products tightly in two layers of cling film and storing them in an airtight container, ensuring that the container is stored in an ambient environment away from direct sunlight. or other sources of heat.

“Alternatively, many pastry products have excellent freeze / thaw properties, providing the ability to freeze the products and thaw them if necessary,” he adds.


There are many products on the market that can help maintain the freshness of bread, such as shelf life improvers and enhancers. But, as Bratt notes, simple process changes can also help.

“To keep bread softer for longer, add more fat and water to the dough when making it. Baking the bread for a shorter time, as long as the application allows, will also help keep the bread fresher. If you plan to streamline production and focus on certain lines, consider using a sourdough, which will help the bread stay fresher longer naturally, providing great flavor that improves over time.

Like baking, keeping bread properly is essential to maintaining freshness. Bratt recommends double bagged breads that are kept outside the freezer and stored in a cool environment.

It is also worth sharing this knowledge with consumers, pointing out that freezing bread at home is a great way to extend its shelf life. Providing pre-sliced ​​breads will help with portioning.

“If a bread starts to look stale, let consumers know that they can cool it in the oven for a few minutes and serve it immediately,” he adds.

And, since no one wants to see food wasted during this time, Bratt suggests making the most of leftovers and turning them into new products. Slightly stale bread can be made into breadcrumbs, melba toast or croutons, for example, or used in desserts such as bread pudding and molasses pie.

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