PROCEDURES FOR HOME FREEZING OF BAKED GOODS --continued 



Food 



Breads-con.: 



Yeast rolls-con. 

 Unbaked-con. 



Baked before 

 freezing 



Procedures considered most appli- 

 cable to home freezing 



Other procedures noted from the literature 

 review 



Thawing and baking: 

 Tliaw in warm, moist place (1, 130, 

 136) , let rise until light, and 

 bake at usual temperature (33, 49, 

 136). 



Formula : 

 Use standard plain or sweet-dough 

 recipes (1, 49, 58, 114, 130, 

 136). 



Preparation: 

 Prepare and bake as usual 



(1, 49, 58, 114, 130, 136). 

 Cool quickly (1, 32, 43, 50, 130, 



136, 148) . 

 Wrap and freeze immediately (114). 

 Packaging: 

 Wrap in moisture- vapor-proof 



material and heat-seal (1, 32, 



43, 114, 130, 148). 



Tliawing and baking: 

 Tliaw, let rise, shape, proof, and bake (140). 

 Thaw and let rise 2 to 2 1/2 hours, bake at 

 400O to 4250 F. for 15 to 20 minutes (114). 

 Tliaw in package at room temperature, let 



rise, bake (148). 

 Tliaw at room temperature, shape, allow to 



double in bulk, bake at 4000 F. (139) . 

 fully risen rolls are better when baked 

 without thawing than when thawed and then 

 baked (49) . 



Thaw in warm, moist place. Shape bulk dough 

 and let rise, place rolls in pans to rise 

 (D- 

 Place in warm, greased muffin tins to rise 



for 1 to 2 hours (50) • 

 Thaw in warm, moist place (80o to 850 F. ) 

 until light (2 hours), bake at usual tem- 

 perature (136) . 

 Tliaw and let rise to double in bulk, shape 



(109) . 

 Tliaw completely, shape, allow to rise (159) . 



Tliaw completely in unopened container; 



proceed as with fresh dough (33) . 

 Kemove from package, set in warm place or 



arrange on pan over slightly steaming water 



for 1 to 1 1/2 hours (130) . 



Better to bake before freezing (43, 49, 58, 



159) . 

 Fewest chances for failure wlien baked before 



freezing (49) . 

 Baking rolls before freezing is easier and 



surer than freezing dough (13) . 

 Formula : 



Better flavor and moisture content with 

 milk than with water (49) • 



Increased sugar gave a better flavor (49) . 



Use recipe with more fat and sugar than for 

 fresh rolls (50) . 



Increased yeast (2 cakes per cup liquid) did 

 not improve product (49) . 

 Preparation: 



Cool thorouglily and quickly (43, 148) . 



Packaging 

 Metal fo 

 paper ( 

 Cellophane or metal foil (114) 



Metal foil or other moisture- vapor-proof 

 paper (43) 



