PROCEDURES FOR HOME FREEZING OF BAKED GOODS --continued 



Food 



Procedures considered most appli- 

 cable to home freezing 



Other procedures noted from the literature 

 review 



Cookies-con.: 



Refrigerator-con . 

 Baked before 

 freezing-con. 



Rolled: 

 Unbaked- 



Storage: 

 ^ months (43, 148) 



Thawing: 

 Thaw at room temperature in 

 wrappings (33, 136) . 



Formula : 



Rolled butterscotch cookies (139) . 

 Packaging: 



Pack bulk dougli in airtight cartons 

 (139) . 



Storage : 

 1 year (139) . 



Thawing and baking: 

 Thaw at room temperature until 

 soft enough to roll, bake at 

 350° if. (139) . 



Packaging-con. : 

 Line carton wltli moisture-vapor-proof 

 material, separate cookies with same 

 material, fold lining tightly aroiuid 

 cookies, seal with tape (130) . 

 FYeezing temperature: 

 0° F. or lower (43) . 

 Storage : 

 About 3 montlis (I) . 



T to 12 raontlis at 0° F. or lower (43) . 

 12 or more months (50) . 

 Several months (130) . 

 Thawing : 

 Thaw In original containers for a short 



period (1) . 

 Unwrap and place on plates immediately or 

 thaw in container if cookies lose crisp- 

 ness in air (50) • 

 Let stand 1/2 hour (130). 



Freezing temperature : 



0° F. or lower (139) . 

 Storage : 



1 year at 0° F. ; flavor and texture un- 

 changed (139) . 



Pies: 



Fruit, general: 

 Unbaked 



Better to freeze unbaked pies tlian 

 baked pies 2/ (49, .50, 58, 95, 

 136, 159) . 



Formula: 

 Use steindard recipes (32, 50, 



105, 114, 127, 130, 136, 139, 

 148). 



Pies frozen unbaked have flakier, more tender 

 crust and fresher flavor than those baked 

 before freezing (.50, 136) . 

 Baked frozen pies rate higher tlian unbaked 



(127). 

 Crusts of pies frozen unbaked crumjjle 



easily (148) • 

 Formula: 

 Filling: 

 Fresh or frozen fruits (especially cherries) 



are better than canned fruits (49, 50) . 

 Loose-pack frozen fruits may be used frozen, 

 others are thawed slightly (50) • 



See footnotes, page 95. 



