PROCEDURES FOR HOME FREEZING OF BAKED GOODS --continued 



Procedures considered most appli- 

 cable to home freezing 



Other procedures noted from the literature 

 review 



Formula : 

 Use stajidard recipe (50) • 



Formula : 

 Use standard recipe (50) 



Better to freeze unbaked rather 

 than baked product (69) . 



Formula: 

 Use standard recipe (50) . 



Gingerbread kept better than plain, 

 spice, or chocolate cake (95) . 



Formula: 



Use standard recipes (50, 130, 148^ 

 Preparation: 

 Fill paper cups one-lialf to two- 

 thirds full (50) . 

 Packaging: 

 Pack cups in a top-opening box, 

 overwrap with moisture-vapor- 

 proof material, heat-seal (50) . 

 Tliawing aiid baking: 

 Kemove cups from package and 

 thaw before baking (50, 130) • 



Formula : 



Use standard recipes (50, 130, 148) 

 Preparation: 



Fill paper cups one-half to two- 

 tliirds full (.50) . 



After baking cool the cupcakes (50) 



Formula : 



Use one and one half times as much sugar as 

 in plain cakes (139). 

 Storage : 



8 months for prebaked and unbaked (69) . 



4 months (greatest decrease in volume 

 occurred in first 2 months) (139) . 



Storage: 

 Baked, 12 months (50) . 

 Unbaked, 8 to 9 months (50> . 

 Layer cake: 

 Unbaked better than prebaked cakes through 

 6 nronths' storage (69) . 

 Loaf cake: 

 Unbaked better tlian prebaked at 4 raontlis' 

 storage (69) . 



Storage : 

 Loaf, 4 months; unacceptable after 6 months 

 (69). 



Preparation: 

 Pour into paper baking cups in muffin pans, 

 freeze (148) . 

 Packaging: 

 When frozen, pack cups in folding waxed 

 cartons, overwrap witli moistureproof 

 cellophane (148) . 

 Thawing and baking: 

 To hasten thawing, remove paper from frozen 

 cupcakes and place the cakes in greased 

 muffin pans (50) . 

 Bake without defrosting in slow oven (300° f .) 

 until fully risen axid rounded (15 minutes). 

 Finish at 350° (20 minutes) (130) . 



