How to best store pastry and ice cream ingredients | Rondinella Market Naples
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How to best store pastry and ice cream ingredients
Correct storage of ingredients maintains the aroma, structure, and safety of the finished product. This guide contains practical rules for storing flavorings, creams, dried fruit, chocolate, cocoa, and colorants in the laboratory or shop.
Basic rules valid for everyone
- Cool, dry, in the dark: light and heat accelerate oxidation and loss of aroma.
- Airtight containers (glass or food-grade plastic) with opening and expiry label.
- FIFO (First In, First Out): Use what is opened or purchased first.
- Hygiene and cross-contamination: prevent strong odors from “passing” between products (coffee, spices, flavorings).
Professional aromas
Concentrated flavours (e.g. Meinardi 1:2000 line) must be kept tightly closed , in a cool place (15–20°C) and away from light. Shake the bottle before use and do not pour into unsuitable containers. Avoid areas near coffee and spices.
Spreads and fillings
Creams and fillings can be stored in the pantry at 16–20°C . After opening, reseal tightly and, if indicated on the label, store in the refrigerator. Stir before use to restore texture.
Dried fruit and grains
Hazelnuts, pistachios, almonds and their flours fear oxidation . Store in airtight jars in the dark, 14–18°C. For longer storage, use the refrigerator (4–8°C) or freezer, bringing it back to room temperature inside the closed container to avoid condensation.
Chocolate and cocoa
- Chocolate: 14–18°C, humidity <60%, in the dark. Avoid sudden temperature changes to prevent fat bloom .
- Bitter cocoa: Store in an airtight container, 16–20°C, away from strong odors. Stir before use if compacted.
Discover our assortment of cake ingredients .
Food colorings and decorations
The dyes must be kept tightly closed and in the dark: water-soluble at 16–22°C in the pantry, fat-soluble away from heat sources. Use clean, dry utensils to avoid contamination.
Quick reference table
| Ingredient | Ideal temperature | Notes |
|---|---|---|
| Concentrated aromas | 15–20°C, in the dark | Close tightly; do not near strong odors |
| Creams/Fillings | 16–20°C (refrigerator if indicated) | Mix before use |
| Dried fruit | 14–18°C (refrigerator for long periods) | Airtight containers; protect from light/air |
| Chocolate | 14–18°C, RH < 60% | Avoid sudden changes; in the dark |
| Bitter cocoa | 16–20°C | Well closed; away from odors |
| Colorants | 16–22°C, in the dark | Dry and clean utensils |
Anti-waste checklist
- Label each package with the opening date and batch number .
- Plan reordering with minimum stock and FIFO .
- Inspect for odor, color, and texture monthly.
For supplies and technical support: Rondinella Market Napoli . Visit Flavors & Spices , Creams & Fillings , Ingredients for Desserts and Cake Design & Decorations .