Avoid These Four Risks of Storing Warmed Bread the Wrong Way
Warm bread is a staple at almost every restaurant. But if even your free bread or sides are known for being stale, dry, or even rancid, you're going to lose a lot of customers. Make sure you have the right tools to keep your fresh bread fresh all day long. Start with the right food holders.
1. Don't let it dry out.
Dry bread is ruined unless you can repurpose it. So you need a warm environment that keeps moisture in. Avoid heaters based on fans or blowers that can whisk moisture away.
2. Warm-cool cycles change the bread's texture.
Just like with any food, multiple temperature cycles is bad news. It might not compromise safety standards like with meat, but it might encourage the development of mold and bacteria. It can also make the bread gummy at the end of the day.
3. Don't squish it into shallow shelves.
Bread needs a lot of space to rest in. Once it's squashed or dented, it can't be rescued. If it's crusty bread, cracks and chips can make it unsellable. So look for warm storage systems with deep wide shelves that easily incorporate the bread's dimensions.
4. Watch out for mold.
When you keep bread moist and warm, you've built a perfect incubator for mold. It has to happen because that's the best way to keep it in peak food condition. Mold also won't become a real problem over the course of a single day. The real risk is to the warmer itself. Look for tools that have easy to clean shelves with minimal crevices that mold can hide in.
Whether your restaurant's specialty is bread, meat, or pasta, you need the right equipment to keep everything both safe and delicious. Browse through our catalog at Thermodyne Food Systems to find them.
Posted in: Cooking Tips & Recipes