Avanti 494 VFYW - Manual (Page 9)

For this reason, its yolk and
albumen (the white) should be
frozen either by mixing together
completely or separately. It will be
appropriate to add some salt or
.sugar to prevent them make too
concentrated.
PACKAGING
Yolk and albumen can be frozen in
polyethylene receptacles.
PASTRY
All kinds of cakes should be frozen
when they are fresh (It will be
reasonable to make them warm).
Deserts such as gateau, savarin,
vacherin should be packaged
carefully after freezing.
PACKAGING
Desserts should be wrapped in
aluminium foil (see THAWING
PERIOD). Polyethylene receptacles
are suitable for cakes. Pastry should
be frozen in a plastic foil (When
using aluminium, it is hard to detach
pastry from aluminium foil).
THAWING
If thawed cakes are cooked at 150
to 200 °C in 5 to 10 minutes in
aluminium foil, they will be fresh
with respect to ones thawed at the
temperature of room. Pie and
cream, especially, should be thawed
at the room temperature.
COOKED DISHES
Descried spices should be added to
cooked dishes after thawing.
Preserving period depends on used
fat.
All kinds of fat except for park and
peanut are suitable freezing.
PACKAGING
Liquid meal can be packaged m
plastic container and the rest in
polyethylene foil or bag.