PROCEDURES FOR HOME FREEZING OF BAKED GOODS --continued 



Food 



Breads-con.: 



Muffins-con. : 

 Unbaked-con. 



Baked before 

 freezing 



Yeast bread: 

 Unbaked 



Procedures considered most appli- 

 cable to home freezing 



Thawing and baking: 

 Thaw at room temperature 1 hour, 

 bake same as fresa muffins (130) ' 



Formula: 



Use standard recipes (50,130). 

 Preparation: 

 Prepare as usual, bake, cool (130) 

 freeze as quickly as possible 

 (1,130). 

 Packaging: 

 Use moisture-vapor-proof material 

 or bags and heat-seeil. Place in 

 cardboard boxes for added pro- 

 tection (1,69,148) . 



Other procedures noted from the literature 

 review 



Thawing and heating: 

 Thaw in package at room tem- 

 perature about 1 hour (1,130). 

 Reheatinoven at 250° to300°P. (1) 



formula: 

 Use standard recipes (1,50) ■ 



Preparation: 

 After first rising, shape into 

 loaves or flatten bulk dough to 

 1- or 1 l/2-inch thickness (1) . 

 Grease all surfaces, freeze 

 immediately (1) . 



Thawing and baking: 

 Thaw at room temperature (1) . 

 Remove muffin cups from cartons, place in 



muffin pans, bake in slow oven (300° f.) 



15 minutes, finish in hot oven (425°) 



15 to 20 minutes (130) . 

 Thaw at room temperature 1 hour, bake at 



400° F. tor 35 minutes (69) . 

 Thaw in refrigerator or at room temperature 



before baking, or bake unthawed (50) • 



Packaging: 

 Lane box with moisture-vapor-proof material; 



optional to leave in cups (130) . 

 Pack in moistureproof paper or frozen-food 



containers. PUll spaces with waxed paper 



(1). 

 Pack in folding waxed carton, overwrap with 



moistureproof cellophane, heat-seal (148) • 

 Storage: 

 About 3 months (1) . 

 6 montlis (148) • 

 12 months (69) • 

 Thawing and heating: 

 After thawing at room temperature, reheat 



in hot oven (400° F.) 5 to 8 minutes (130) • 

 Thaw in slow oven (250° f.) 45 minutes (69). 



Texture is coarser and less uniform than 



fresh bread (97) • 

 formula: 



Dry yeast made better bread than compressed 

 yeast (69) . 



Decrease amount of yeast 50 percent (97) • 



Increase sugar 50 percent (97) • 



A 50-percent increase in fat made an un- 

 acceptable product (97) . 



Doughs containing 75 to 100 percent whole- 

 wheat were not satisfactory (97) . 

 Preparation: 



Shape into loaves or freeze bulk dough (148) • 



Roll dough to thickness of 1 inch (50, 159). 



freeze bulk dough after one rising (32,130). 



Doughs could be held longer with no risings 

 before freezing (97) - 



