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.: 



Yea-st rolls-con. 

 Unbaked-con. 



Preparation: 

 Shape rolls after one rising 



(130, 148) . 

 Grease all surfaces (1, 136) . 



Packaging: 



Place shaped rolls in shallow 

 container or in paper baking 

 cups (148), wrap with cellophane 

 or metal foil, heat-seal (111)- 



Freeze immediately (49, 114, 130) . 



Storage: 

 Not over 6 weeks (109, 139, 



140). 



Formula-con. : 

 Doubling the standard proportion of yeast 



caused yeasty flavor (10) . 

 Ingredients influenced quality of dou^is 



while frozen, during reconditioning, and 



while baking (10) . 

 Preparation: 

 Rolls frozen before rising are excellent 



(49). 

 Frozen shaped rolls had better flavor than 



rolls made from frozen dough (1) . 



Dough frozen in ball or in 1/4-inch tliick 

 sheet not recommended (49) . 



Shape roll or form into sheet 1 to 1 1/2 inches 

 thick, grease all surfaces, freeze immedi- 

 ately (1). 



Roll to 1-inch thickness (159) . 



Freeze bulk dough after one rising (32, 109, 

 140). 

 Packaging: 



Wrap close together in shallow packages, 

 lay cellophane or waxed paper on top, and 

 thin, stiff paper tetween layers (10) . 



Airtight cartons, sealed (109, 139) . 



Moistureproof wrappings or containers, two 

 sheets of waxed paper between layers, air 

 spaces filled with waxed paper (1) . 



Place shaped rolls in shallow pans, cover 

 with cellopliane, seal, freeze immediately 

 (136) . 



Place moisture-vapor-proof material on inside 

 of container. Place pieces of the material 

 between rolls, fold lining material tiglitly 

 around rolls, seal witli tape (130) . 



Wrap pans of shaped rolls in moistureproof 

 celloplmne, heat-seal; or put cloverleaf 

 rolls in paper baking cups, pack in folding 

 waxed cartons overwrapped with moistureproof 

 cellophane, heat-seal (14S) . 



Place biscuits on metal pan, freeze, package 

 within 24 hours (130) . 

 Freezing temperature: 



Freeze at -lo" F. (139, 140) . 



Sharp freeze at once (32) . 

 Storage: 



2 weeks (159) . 



2 to 4 weeks (1) . 



1/2 to 2 montlis (50) . 



1 month (114, 148) . 



Few weeks only (136) . 



Short time (58) . 



Wlien stored over 6 weeks, off-flavors and 

 odors develop (140) . 



