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Dairy Products
Pastry
Packet
(Homogenised) Milk
Cheese-excluding
white cheese
Butter, margarine
Albumen
Egg mixture
(Albumen – yolk)
Yolk
• Should never be frozen with its shell. Albumen and yolk should be frozen individually
or completely mixed.
Bread
Biscuits
Pastry
Pie
Filo dough
Pizza
Some spices in cooked food (aniseed, basil, dill, vinegar, spice mix, ginger, garlic, onion,
mustard, thyme, marjoram, black pepper, bologna sausage etc.) may have a foul taste
when stored for a long time. Therefore, frozen food should be spiced just a little or spice
should be added after the food is thawed.
The storing time for the food depends on the oil used. Margarines, veal fat, olive oil and
butter are suitable, peanut oil and lard are not suitable.
Cooked food in liquid form should be frozen in plastic containers, other food should be
frozen wrapped in plastic film or in plastic bags.
Preparing
In its own packet
In slices
In its package
Some salt or sugar is
added for preventing it
from becoming dense.
Some salt or sugar is
added for preventing it
from becoming dense.
Storing time
Thawing time in room
(months)
temperature (hours)
4 - 6
3 - 6
1 - 3
1 - 1,5
2 - 3
2 - 3
Storing time
(months)
2 - 3
6 - 8
6
10 - 12
10
8 - 10
Thawing time in owen
2 - 3
1 - 1,5
2 - 3
3 - 4
1 - 1,5
2 - 4
EN - 14 -
Storing Conditions
Pure Milk – In its own packet
It can be left in its original
package for storing for a short
time. For long term storage It
should be stored in a closed
box or plastic bag.
30 gr is equal to a yolk.
50 gr is equal to a yolk.
20 gr is equal to a yolk.
(min.)
4 - 5 (220 - 225 °C)
5 - 8 (190 - 200 °C)
5 - 10 (200 - 225 °C)
5 - 8 (190 - 200 °C)
5 - 8 (190 - 200 °C)
15 - 20 (200 °C)
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