DAIRY PRODUCTS, EGGS
Dairy and fatty products (sour cream, cream and mayonnaise) are not suitable for
freezing.
Eggs should not be frozen in eggshells (they will break). Separate yolk and white,
mix well and freeze. To prevent the yolk or the mixture from thickening, add a pinch
of salt or sugar.
Packaging: Keep eggs (without eggshells) in plastic containers.
BAKERY PRODUCTS (bread, bundt cake, pastry)
Baked layer cakes, cakes, bundt cakes, and raw batter/dough can be frozen.
Cakes can be frozen to keep them fresh. Other (defrosted) cakes can be frozen
again. Cake must be carefully packed after freezing.
Packaging: Baked cakes should be packed in aluminium foil. It is best to keep
bundt cakes in plastic containers. Food foil is suitable for raw batter/dough; if
packed in aluminium foil, it may be difficult to take out.
Storage time: bread, cookies: 3–6 months, other cakes: 1–3 months.
Defrosting: If defrosted cakes (eg. bundt cake) are baked in aluminium foil for 5-10
minutes at temperature 150°C–200°C, they are even fresher and keep their aroma.
MEALS
The taste of some spices (anise, basil, fennel, vinegar, spice mixture, ginger, garlic,
pepper, marjoram, black pepper, bell pepper (red), mustard, thyme, vanilla, onion)
changes after freezing. Therefore, when cooking meals intended for freezing you
should not add too much spices. You can add spices to the meal after defrosting.
Packaging: Liquid meals can be put in plastic containers, and other meals can be
packed in food foil or foil bags.
Storage time: Storage time depends on the contents of fat or oil used during food
preparation. Margarine, olive oil and butter are suitable for freezing; groundnut oil
and pork fat are not suitable for freezing.
Confectionery made of milk and cakes: 1–3 months; meals made of potatoes and
stewed: 2–3 months.
artially or fully thawed food products shoul d be immediately used. Low temperatur e preserves food products, but it does n ot eradicate micro-organisms. Th ey reactivate at an accelerated pace and food products turn rapidly. Partial th awing reduces the nutritional v alue of food products, especially the nutri tional value of fruits and vegetables, as well as ready-made meals.
Storage of deep-frozen food products in the chest freezer
• Observe instructions for storage of food products indicated on their packages. If
there are no indications, a food product should not remain in a frozen state for
more than 3 months from the purchase date.
• The packages of food products frozen in the process of their manufacturing
feature storage deadlines and temperatures. It is recommended to follow
manufacturer's indications for storage and usage.