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Packet (Homogenize)
Milk
Cheese-excluding
white cheese
Butter, margarine
Albumen
Egg mixture
(Albumen – yolk)
Yolk
* It should not be frozen with its shells. The white and yolk of the egg should be frozen
separately or as having been well mixed.
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Bread
Biscuits
Pastry
Pie
Phyllo dough
Pizza
The taste of some spices found in cooked dishes (anise, basilica, watercress, vinegar,
assorted spices, ginger, garlic, onion, mustard, thyme, marjoram, black pepper, etc.)
changes and they assume a strong taste when they are stored for a long period.
Therefore, the frozen food should be added little amount of spices or the desired spice
should be added after the food has been thawed.
The storage period of food is dependent on the oil used. The suitable oils are margarine,
calf fat, olive oil and butter and the unsuitable oils are peanut oil and pig fat.
The food in liquid form should be frozen in plastic cups and the other food should be
frozen in plastic folios or bags.
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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.
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4 - 6
3 - 6
1 - 3
1 - 1,5
2 - 3
2 - 3
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2 - 3
6 - 8
6
10 - 12
10
8 - 10
2 - 3
1 - 1,5
2 - 3
3 - 4
1 - 1,5
2 - 4
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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 plastic
30 gr of it is equal to a yolk.
50 gr of it is equal to a yolk.
20 gr of it is equal to a yolk.
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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)