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Bread, pastry and cakes


Here are our top tips for storing your breads, pastries and cakes:

Different types of bread

Learn how to store breads, cakes and pastry for optimum freshness.

Bread: Keep your bread as fresh as possible by stopping moisture loss. Sliced bread should last for two to five days when stored in its wrapper, in a bread box or on a dry airy shelf in the cupboard. Storing bread in the refrigerator is not recommended as bread can become stale quickly at low temperatures.

For longer than five days, the freezer is the best place to store bread. Freezing does not affect its nutritional value and you can successfully freeze bread for up to three months. It is best to freeze bread quickly and seal it tightly with as little air in the bag as possible.

Cakes: Icing a cake, once it has cooled, can help increase its shelf-life by reducing moisture loss. High-sugar cakes have a longer shelf-life than those with less sugar. Cakes can be kept in an airtight container to reduce moisture loss.

Cakes can also be frozen to prevent them from going stale. Wrap your cakes tightly in cling film or foil to remove any air before freezing. Frozen cakes will last for about three months with icing and six months without icing.

Pastry: Store-bought frozen and short crust pastry will keep well in your freezer. Check cook books for specific times regarding fresh-made pastry.

Biscuits: Airtight containers are best for keeping sweet and savoury biscuits fresh. Most sweet biscuits can also be frozen due to their low moisture content.

Any uncooked biscuit mixture with more than 25 per cent fat (to flour) will freeze well. Pre-cut biscuit mix uses a lot of space in your freezer. Try freezing it in rolls of the same diameter as the biscuit you will be baking.

Pipe or spoon soft biscuit mixtures onto a baking try and freeze uncovered. Once frozen, lift off with a palette knife then pack and seal.

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