PROCEDURES FOR HOME FREEZING OF BAKED GOODS --continued 



Food 



Cakes-con.: 



Sponge ajid 

 angel food-con. 

 Baked before 

 freezing-con. 



Cake frostings 

 and fillings 



Cookies: 



Bar 



Uibaked — 



Procedures considered most appli- 

 cable to home freezing 



Tliawing and heating: 

 Thaw in wrappings (50, 114, 133) : 

 2 hours at room temperature (50) . 

 75 minutes with an electric fan 



(50) . 

 15 minutes In a 300° P. oven (50) 



Formula: 

 Recommended: 

 Confectioner's sugar and fat 



(50, 59, 136) . 

 Cooked-candy type with honey or 



corn sirup (50, 136) . 

 Fudge (50) . 

 Penuche (50, 136) . 

 Fruit (136) • 

 Apricot (50) . 

 Raisin (50) . 

 Nut (50, 136) . 

 Not recommended: 

 Soft frostings (50, 136). 

 Boiled icings (50, 69, 136) . 

 Creajn fillings (50, 136) . 

 Thawing: 

 Thaw in their original sealed 

 packages in the refrigerator (50) 



Other procedures noted from the literature 

 review 



Storage: 



Sponge: 1 month (69) . 



Do not keep for long periods (136) . 

 Tliawing and heating: 



Thaw in wrappings at room temperature 

 (136) : 



1 hour (130) . 



2 to 3 hours (114) . 



Thaw in slow oven (300° f.) 20 to 30 

 minutes (114) . 



Little difference between freshly 

 baked cookies, tliose baked before 

 freezing, and Uiose freslily baked 

 from frozen dough (50) • 



Formula : 

 Most recipes are successful (1, 43, 

 50, 136, 148). 



Thawing : 

 Thaw at room temperature (136) . 

 Some frostings thiawed at room temperature 



tend to become grainy (50) • 

 If paper sticks to the frosting, loosen it 



before thawing (50) ■ 

 Keep iced cakes in the refrigerator until 



serving time (50) . 



863235 O - 50 - 5 



61, 



