Tips for Organising a Baking Pantry

Tips for Organising a Baking Pantry | Tips for Organising a Baking Pantry | Baking is an exact science. You do not want to get distracted when you are baking because a minor mistake can ruin your recipe. What can be more distracting than a disorganised kitchen and pantry?

Many baking ingredients can confuse you if you are not careful. Fine salt and sugar can look the same. The colour of flour, baking soda, baking powder, and even caster sugar may look similar under certain lighting conditions.

The best option is to organise your baking pantry so that you can avoid costly mistakes when you’re baking. Just imagine what a disaster it would be when you make a mistake on a big order of your popular breads, cakes or pastries. If your bakery business is doing well and your clientele is growing, you might need a wholesale food supplier so you can offer more goodies to your loyal consumers.  

Organising your baking pantry

Even if you are an occasional baker or someone who’s starting a bakery business after discovering it’s your genuine passion, it is essential to have everything organised. You’ll work better and faster when you know where everything is.

Clean out the pantry

To ensure you are doing the organising correctly, empty your pantry first. Clean all the shelves and drawers. Put everything on the counter and make an inventory. You may find some things that you do not need anymore, and stuff you thought you had lost. Make a list of the staple ingredients you need, so you have the right stock. This is a good time to check the expiry dates of the items you have.

Make a list of staple ingredients

You should have all-purpose flour, as well as bread flour, cake flour, whole wheat, white whole wheat, cornmeal, cornstarch, and self-rising flour. For leavener, you must have yeast, baking powder, and baking soda. Your list for sugars must include brown sugar, powdered sugar, and granulated sugar. Include salt, cocoa powder, and other sweeteners in your list of staples. Do not forget the dairy products, flavourings and extracts, fats and spices.

Group the ingredients into categories

Instead of just putting the ingredients onto the shelves and drawers, it is better to group them by type. It is easier to find the ingredients you need when you have space for similar things. It saves time, and you’ll quickly know what ingredients are running low.

Use storage jars

Proper storage of baking ingredients is vital so they will stay fresh. What you need are clear containers with tight lids. You can get glass clip-top jars with rubber seals for most of the ingredients. Buy them in uniform sizes to make the shelves look neat.

Add labels to the jars

As mentioned, some ingredients look the same at first glance. Rather than make a mistake, put labels on the jars. You can identify the contents of the jar and know the ingredients you need to stock up on quickly.

Organising your pantry is a good way to make every ingredient accessible. Make sure you note down the expiration date of each ingredient. Using clear containers allows you to know when to replenish. Your baking pantry should be in a cool, dry, dark place where the temperature seldom fluctuates.