Storage is done to extend the shelf life of the product. All
kinds of pastry products are best consumed in fresh and fresh, but the
shelf life of the pastry will be longer if stored in a refrigerator or
freezer. The doughpastry can be stored in the freezer for six months. Pies
that are not burned when stored in a freezer can be about four months
old, while roasted pies can be stored in a freezer for about six or
eight months. Not all types of pies can be stored in freezers such as
those rich in egg and milk products. Commercially custard
and cream pie can be stored in the freezer but this product is not
recommended the same storage at household scale. As other food products containing milk or eggs such as custard
pies, cream powders and maringue are served in a refrigerator to prevent
the growth of foodborne illness.
Storage of pastry products can be done
in two ways:
1. Saving the pastry dough before it is formed. Pastry paste in the form of puff pastry, can be stored before the batter is given coating material in the form of korsvet. Storage for this material is only done in a short time that is between 15 to 30 minutes. The purpose of this storage is that the dough can be more elastic when milled and filled with coating materials. In addition the goal is to rest the dough that already contains fat, so that the temperature is well preserved. If the dough is kept in a moderately warm room temperature, make the fat in the dough melt and cause the end product to become hard and not develop properly. Storage is done in the refrigerator and wrapped in bread paper. Not just puff pastry that can be stored before it is formed. Pie dough and cookies can also be stored before they are formed or used. Some bread products are also stored in the refrigrator before use. The principle is the same, in which the dough should be kept in a closed state and not exposed to water droplets during storage in the refrigerator.
1. Saving the pastry dough before it is formed. Pastry paste in the form of puff pastry, can be stored before the batter is given coating material in the form of korsvet. Storage for this material is only done in a short time that is between 15 to 30 minutes. The purpose of this storage is that the dough can be more elastic when milled and filled with coating materials. In addition the goal is to rest the dough that already contains fat, so that the temperature is well preserved. If the dough is kept in a moderately warm room temperature, make the fat in the dough melt and cause the end product to become hard and not develop properly. Storage is done in the refrigerator and wrapped in bread paper. Not just puff pastry that can be stored before it is formed. Pie dough and cookies can also be stored before they are formed or used. Some bread products are also stored in the refrigrator before use. The principle is the same, in which the dough should be kept in a closed state and not exposed to water droplets during storage in the refrigerator.
2. Storage pastry dough after molding. Pastry paste that has been coated with coating material and has been formed, can also be stored in the refrigerator. This is often done in large industries where they need time to process pastry in large quantities. Pastry paste that has been formed, before the usual fuel can be stored for several days. A moment of battering in the fuel should be removed from the refrigerator and left at room temperature.
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