Product
Shelf Life :
|
ITEMS
|
SHELF LIFE
|
STORAGE
CODITIONS
|
|
BUTTER CREAM
PASTRIES AND GATEAUX
|
3 DAYS
|
AT ROOM TEMPERATURE
IN NORMAL COUNTER
|
|
FRESH CREAM
PASTRIES AND GATEAUX
|
1 DAY
|
AT 6 0 C
TO 10 0 C OR LESS IN THE COLCOUNTERS
|
|
BREAD
|
2 DAYS
|
AT ROOM TEMPERATURE
|
|
PIZZA BASE
|
2 & 1/2 DAYS
|
AT ROOM TEMPERATURE
|
|
DOUGHNUTS / MISTI
RUTI CHEESE GARLIC BREAD
|
2 & 1/2 DAYS
|
AT ROOM TEMPERATURE
|
|
CHEESE STRAW
|
30 DAYS
|
AT ROOM TEMPERATURE
|
|
PUFF BASED (NON-MICROWAVABLE)
BREAD BASED (MICROWAVABLE)
|
24 HOURS
24 HOURS
|
IN HOT CASE AT 60 0 C AT ROOM TEMPERATURE
AT ROOM TEMPERATURE
|
|
PLAIN CAKE &
FRUIT CAKE
|
30 DAYS
|
AT ROOM TEMPERATURE
|
|
SLICE CAKES / BAR
CAKES
|
60 DAYS
|
AT ROOM TEMPERATURE
|
|
DREAM CAKE
|
40 DAYS
|
AT ROOM TEMPERATURE
|
|
CUP CAKES
|
60 DAYS
|
AT ROOM TEMPERATURE
|
|
BISCUITS
|
30 DAYS
|
AT ROOM TEMPERATURE
|
(i)
SAVOURIES :
SHELF
LIFE : 24 HOURS
There are two
types of savouries :
- Bread based
savouries - Microwaveable
- Puff based
savouries - Preferably Non Microwaveale
(ii) FRESH
CREAM PASTRIES AND GATEAUX :
SHELF
LIFE : I DAY AT 6C to 10`C
Since
Fresh Cream is derived from milk, it is highly perishable and is
very susceptible to microbial spoilage. +60 0 C is the
temperature at which growth of bacteria is minimized. If not stored
under specified conditions, fresh cream undergoes spoilage, which
results in sourness of the freash cream. Due to the Process of
separation, water collects at the bottom of fresh cream gateaux /
pastries and the sponge becomes soggy. Hence fresh cream items are
ideally despatched through cold chain i.e. in shippers and with ice
- packs. If the customer is taking this product out of station, he
should be informed that the product is perishable and preferably should
be consumed within 4 hours, if not kept under refrigerated
conditions.
(iii) FOR BUNS 6 BREADS (MISTI RUTI, CHEESE, GARLIC BREAD, DOUGHNUTS,
PIZZA BASE.)
SHELF
LIFE : 60 HOURS(2 &1/2 DAY) AT ROOM TEMPERATURE
The
following changes take place in these products : Hardening &
toughening of the crust. Appearance of crumbliness Moisture loss.
Also, in case of doughnuts, there is cream separation, which
increases as time passes. Deterioration then starts which is easily
visible. If such a product is consumed, it might lead to on upset
stomach. Never keep these products directly exposed near
airconditioner.
(iv) BUTTER CREAM
SHELF
LIFE :
BUTTER CREAM: 3 DAYS AT ROOM TEMPERATURE (20` to 26`C)
The sponge
used for making these products, contains very small quantities of
fat. These products, hence, tend to dryvery fast and more so if they
are stored exposed to the atmosphere. They should be stored ideally
inside ambient temperature counters, or on top shelves of cool
counters, As drop in temperature leads to harderning of the butter
cream. Consumption of such cakes gives a greasy mouthfeel with fat
sticking to the palate.
(v)
CHEISSESTRAWS:
SHELF
LIFE : 30 DAYS UNDER ROOM TEMPERATURE
The
product remains crisp for 30 days.
(vi) SLICES
/ BARS / CUP CAKES / PLUM :
SHELF
LIFE : 60 DAYS AT ROOM TEMPERATURE
All slices, bars end cup cakes
are Madeira based products. These products being rich (due to
addition of fat) can be eaten by itself.
Plum cakes are basically pound cakes with addition of candied fruits
like raisin, tutti fruitti, caramel and (in case of Dundee), dry
fruits like almonds. As these products ere packed and insulated and
contain food preservatives, they have a shelf life of 60 days.
Cakes turn stale during storage, even when protected from loss of
moisture. The softness of the product decreases gradually, leading
to loss of freshness. Alaways check the expiry dates of all packed
products.
|
