The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Half Baked Breads Storage Conditions

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turgaypasha's picture
turgaypasha

Half Baked Breads Storage Conditions

Hello,

Greetings from Turkey

Firstly i would like to mention that i follow this valuable forum with a big attention, thank you to all for the valuable informations that you share.

I wanna ask you about the par baked bread's storage condtions. As i know par baked breads are stored in refrigerators, are these breads stored always under zero temperatures,

At my last journey in Belgium, i saw some par baked breads in Aldi markets that are stored under room temperatures without any refrigerator . Is it a right way or the cold chain is dissmissed in the market?

Thank you, 

 

RobynNZ's picture
RobynNZ

Hello there, welcome to TFL.  

I wonder how the par baked bread you saw in Belgium was packaged?

Here in New Zealand there are some no preservative parbaked sourdough breads available which are nitrogen flushed and sealed in plastic with an oxygen absorber to ensure shelf life for distribution at room temperature.

turgaypasha's picture
turgaypasha

Thank you for the information. just like you said the breads were sealed in plastic with gas flushed.

But the thing that i wonder is these kind of breads are usually stored in refrigerators, arent they,

What is the difference of these products,

is the nitrogen flushing only parameter that enables these kind of breads to store at room temperature,

RobynNZ's picture
RobynNZ

Goodmorning

Most of the contributors to TFL are amateur home based bread bakers who do not have to be concerned about large scale room temperature stable distribution (though many do find their home freezers fill with bread, because they enjoy experimenting so much!). I am not aware of any packaging experts amongst our number here.

As a consumer, my understanding is that during packaging air (containing oxygen) is removed and replaced by flushing the package with nitrogen. The product is sealed in plastic which is not permeable to oxygen, oxygen absorbing sachets are sometimes used too. The aim is to provide an inert environment in which spoiling is delayed. Refrigeration is not required.

You are more likely to receive useful information by making contact with companies who make such packaging equipment, and the special barrier plastics, or the oxygen absorbing sachets. If you google 'nitrogen flushed food' you will learn more.