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The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

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In a bakery, all products should be dated and labeled before storing them in a manner that prevents contamination from exterior sources and prohibits growth of any bacteria already in the product. Once stored, all foodstuffs should be rotated according to the first in, first out (FIFO) system. Following are basic guidelines for safe storage.