BAKERY AND CONFECTIONERY

Purchase:

BAKERY and CONFECTIONERy products are all breads, cakes, cake, biscuits, biscuits, cakes, pie, brownies, among others.

Freshness:

The freshness of these products can be seen in the texture of each product and its aroma. So if you are going to buy a soft bread will be appreciated in the fluffy and soft that sits to the touch (tweezers) and the aroma that expels. If it is a baguete bread, it will be crispy not soft or hard. Toast should not be hard but crispy. The products in puff pastry should be crispy and fluffy. And so it is with each product, you must know, to identify its freshness.

In cakes or turnovers, it is more difficult, especially if they have creams, sideburns and decorations. Because there are times we see them so beautiful… But they taste so bad!

For this reason we must buy these products in stores of confidence, where we guarantee freshness and flavor.

Storage:

The best and most convenient is to observe where they have stored and preserved at the site of the purchase, to reach their final destination and keep it in the same way if you will not consume it immediately.

In many establishments specializing in these products, at the moment of the purchase they inform you how to preserve it, or it is written in the packaging especially for the cakes and desserts.

The duration of the bakery and confectionery products depends on the freshness at the time of purchase, the kind of product it is and its adequate conservation.

THE BREAD:

It is stored and preserved depending on its soft or crunchy texture and of its kind: cassava bread, sweet bread, almojabana, bond bread, fritters, panettone, rye bread, mixing bread, toast bread, mill bread, pan bread, Easter bread, Philip Bread , French or bobbin, wholemeal bread, butter bread, among many more.

If it is crispy like the baguette, it should be kept at room temperature and in its paper bag. It is preferable to consume it fresh the same day, but if it remains, it can be left in the paper bag and put it in a plastic ball and the next day heat in the conventional oven (not microwave) previously moistened with water and will be as freshly baked.

The soft bread is wrapped in plastic bag and if you want to heat in conventional oven (not microwave) and will be delicious.

Whatever the bread, always pack very well in plastic bag and separate classes. Not all mixed, in a bread pan or container, because the flavors are combined and ends all knowing to old bread.

Pastry:

A product lasts longer, if in its final elaboration, it does not carry so much moisture. A cake lasts longer if in its dough it has only nuts (grapes, prunes or fruit raisins in general, nuts, almonds, etc.), it can be stored at room temperature, well covered in airtight container. If you want you can also refrigerate as long as it does not have fondant as it melts in the cold. This product can last for months.

If the final product has masses and layers of creams or sauces, it is more humid and should always be refrigerated, well capped, between 4-10 days approximately, depending on the filling. If the layers have butter, they should be removed from the refrigerator 20 minutes before serving.

The desserts where moisture predominates, prepared with creams either raw or cooked, should be refrigerated, so that they retain their texture and last approximately 8 days, if always served with clean utensils and placed in container with lid to That does not absorb odors or taste other foods that are in the refrigerator.

Conservation:

Freeze. Cool.             Temp. Environment.

Duration:        

1 year.  4-10 days approx.           1 month aprox.

Note:

All bread should be packaged separately in plastic bag according to your class.

Never scrambled in a bread pan or container.