PROCEDURES FOR HOME FREEZING OF BAKED GOODS --continued 



Procedures considered most appli- 

 cable to home freezing 



Preparation: 

 Prepare aiid bake bread as 



usual (50, 136) . 

 Cool quickly (32, 43, 50, MS) . 

 Packaging: 



Wrap in moisture-vapor-proof 

 material (1, 32, 43, 69, 

 130, 148) . 

 Heat-seal (32, 148) or seal 

 wi th tape (130) . 



Thawing arii heating: 

 Tliaw in wrapping at room 



temperature (1, 50, 136, 159) 

 Use immediately (130) . 



Use plain or sweet, 

 recipe (1, 49) . 



rich dough 



Other procedures noted from the literature 

 review 



Preparation: 

 Cool thoroughly and quickly (32, 43, 

 Cool to room temperature (1) . 



148) . 



Packaging: 



Wrap well, seal, freeze quickly (136) . 

 Tie in stack (69) . 



I'ack in metal foil or other moisture-vapor- 

 proof paper, in outer cardboard container (43) . 



Pack in moistureproof paper or frozen-food 



containers; fill spaces with waxed paper (1) . 

 Wrap in heavy WEixed paper (39) . 

 Pack in moisture-vapor-proof bags or paper 



(32, 148) . 

 Use cellophane laminated with wax (21) • 

 Freezing temperature: 

 Sharp freeze at once (32) . 

 The quicker the freezing the better the 

 quality (21) . 

 Storage: 

 2 weeks (130) . 

 About 3 montlis (1) . 

 6 or more months (43) . 



11 montlTS (69) . 



12 or more months (50) . 

 Tliawing and heating: 



An electric fan decreases thawing time (99) . 

 Heating in package improves product (159) . 

 Heat in wrappings for about 30 minutes in a 



250° F. oven (136) . 

 Time for tliawing at room temperature: 



30 to 40 minutes (33) • 



1 hour (130) . 



2 hours (99) • 

 5 hours (69) • 



More pleasing, fresher aroma from rolls 



frozen as dou^ (114) • 

 Product from frozen dough often poor; better 



to freeze baked rolls (58) • 

 Formula : 

 Any successful recipe may be used; those 

 rich in fat and with more sugar may be most 

 desirable (50) . 

 Increase fat and sugar (136) • 



Better flavor and moisture content witli milk 



than with water (49) . 

 Increased sugar gave a better flavor (49) . 

 Increased yeast (2 cakes per cup liquid) 



did not improve product (49) . 



53 



