PROCEDURES FOR HOME FREEZING OF BAKED GOODS --continued 



Food 



Procedures considered most appli- 

 cable to home freezing 



Other procedures noted from the literature 

 review 



Breads-con.: 



Yeast bread-con. 

 Unbaked-con. 



Haked before freez- 

 ing 



Packaging: 

 Wrap flattened dough In moisture- 

 vapor-proof material witl^i two 

 sheets of waxed paper between 

 layers of dough (1) . 



I'ieeze loaves in pans wrapped in 

 moistureproof cellophane, heat- 

 seal (148) . 



Storage: 

 Not over 2 months (50, 69j 97) . 



Thawing and baking: 



Tliaw wrapped dough in warm, 

 moist place (1) . 

 Sliape bulk dough into loaves (1) . 



Let rise in pans in a warm place 



(!)• 

 Bake at 400° F. 30 to 40 minutes 



(130) . 



Formula: 

 Use standard recipes (50, 136) . 



Packaging: 



Pack in moisture-vapor-proof material 

 sealed with tape (130) . 



Pack in cellophane bags with cardboard 

 cartons (69) . 



Pack in moistureproof cellophane, heat-seal, 

 pack in waxed cartons (97) • 



Package dough as a sheet, seal (50) . 



Wrap loaf in raoistuieproof cellopliane, in 

 waxed carton overw rapped witli moistureproof 

 material, heat-seal (148) . 



Pack bulk dough in moistureproof cellophane- 

 lined cartons, overwrap, heat-seal (148). 

 Freezing temperature: 



Sharp freeze at once (32) . 



Freeze at -10° F. (97) . 

 Storage : 



2 weeks (159) . 



2 to 4 weeks (1) . 



1/2 to 2 months (50) . 



5 to 8 weeks at 0° F. for white bread (97) . 



Not over 4 or 5 weeks at 0° F. for bread 

 containing more than one-half whole-wheat 

 flour (97) . 



Yeast may weaken on long storage (148J. 



Longer storage required longer rising period 

 (97). 

 Thawing and baking: 



Place sheet dough in 200° F. oven, with door 

 open and pan of steaming water in oven; as 

 edges thaw, turn into center (50) . 



Thaw dough completely, shape, let rise (159) . 



Completely thaw in unopened container, proceed 

 as witti fresh dough (33) . 



Thaw in wrapper 1 1/2 to 2 hours at room 

 temperature (97) . 



Let wrapped bread stand overnight in refrig- 

 erator; knead, shape, allow to rise (130) . 



Place in pan of water at 30° C. until thawed 

 and doubled in bulk (4 1/2 hours) (69). 



Bake 35 minutes in hot oven (400° F.) (69). 



Better to bake bread before freezing (43, 69, 



159). 

 Easier and more sure to bake bread before 



freezing (43) . 

 Formula: 

 Use recipe witli more fat and sugar than for 



fresh product (50) . 

 Dry yeast made better bread tlian compressed 

 yeast (69) . 



