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REFRIGERATION

Food storage

How to store bread, pav and buns

Bread is low risk from a food-safety point of view, but it has two common problems: staling and mould. Staling happens fastest at fridge temperatures, because starch in bread recrystallises most quickly just above freezing. That is why plain bread and pav keep their texture better at cool ambient for short periods and much better frozen. Mould, on the other hand, grows faster in warm, humid conditions. The best practice for commercial kitchens is to keep only short-term stock at ambient and freeze anything not used quickly. Breads with cream, cheese or meat fillings must be refrigerated.

  • Frozen−18 °C or colder

Do

  • Store plain bread and pav in their bags or in closed bread bins, away from heat and sunlight.
  • Freeze bread in portions, wrapped airtight, and thaw it at room temperature in its wrapping or toast it from frozen.
  • Rotate stock carefully; use bread and pav by their dates.
  • Store filled buns, sandwich bread with fillings and cream rolls in the fridge.
  • Keep bakery cooling racks clean and in a clean area to prevent mould spores settling on bread.
  • Bake or buy quantities matched to sales.

Avoid

  • Do not refrigerate plain bread for long periods; it stales faster.
  • Do not store bread in damp storerooms or next to wet produce.
  • Do not use bread with any visible mould; mould often extends beyond what is visible.
  • Do not bag bread while it is still warm; condensation encourages mould.
  • Do not store bread next to the oven or proofer, where heat and humidity speed mould.

In Indian conditions

Pav, bread and buns are central to Indian street food, QSRs and breakfast menus. In the monsoon, bread can grow mould within a day or two at ambient. Bakeries and restaurants should buy or bake fresh and freeze surplus. Pav bhaji and vada pav outlets often keep pav open on the counter; keep it in closed containers. In summer, ambient storage is less of a mould risk but bread dries faster. A deep freezer gives restaurants a reliable buffer during supply disruptions.

General good practice for commercial kitchens and shops. Where your FSSAI licence conditions or food-safety plan set stricter limits, follow those.