FREEZING OF BREAD
It is true to say that, because of the quality of the raw materials and the methods used in the baking, our bread freezes and recovers well if the following conditions are met:-
1) The fresh loaf of bread is placed in a sealed Greenhalgh’s freezer bag.
(N.B. Smaller units of bread, flour cakes, small scotch etc, do freeze better than large bread).
The temperature of the freezer should be:-
0ºF to 5ºF (-18ºC to -20ºC)
The bread should be brought down to this temperature as quickly as possible to avoid staling.
2) To revive the just baked character, microwave on full power (400gm loaf for 3 minutes and 800gm loaf for 5 minutes). Then re-crisp in a pre-heated oven at 200ºC for a further 5 minutes.
