I bought my first plastic pastillas/yema wrapper. The bakery supplies staff handed me the orange colored transparent plastic. It was neatly folded and each fold fits one pastillas roll, a regular pastillas roll. I had no other choice, this was the only available type they had.
I laid the wrapper down on a clean table. Cut several squares with a clean scissors. I tried all my best to make it as clean as possible. Prevented any possible sources of contamination. Then wrapped the freshly made pastillas de leche.
Looking back. The store staff got the wrapper and placed it in cellophane with bare hands. I never clearly saw where did she get it. Did it has any sort of protection against microbes and other contaminants?
Provided that product, staff and working environment are sanitary, how can I assure the safety of this plastic wrapper? Is it biologically safe? It cannot be sterilized in oven for sure. Chemical contamination can be detected by sight (sand, dust), smell (ammonia, chlorine, cologne) or feel (oils and liquids). Microbial analysis needs a costly and labor intensive laboratory testing.
Our mini oven got busted recently so I cannot conduct any test. I just dipped it in boiling water for a quick heat resistance test. Maybe it could be sterilized at 100ºC if it can withstand boiling water.
I dipped it in recently boiled water for about five seconds. The water became slight orange and the wrapper got softer – a sign of color migration and heat sensitiveness. At normal temperature, the color might migrate to food as well. Not quite sure but the probability is likely. The orange pigment type and safety are also unknown.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.