Home Bakery Business Plan Template Page 17
ADVERTISEMENT
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23SAFETY POINT 5B. CHILLING AND FREEZING
Freezing and Defrosting
Safety Point
What I do to meet this Safety Point?
Why is it critical to Food Safety?
Input your details
Most cakes will freeze well, even most iced
cakes. Things to consider are:
•
Un-iced cakes are fine to freeze apart from
those with little or no fat.
•
Iced/frosted cake: most frosting is okay to
freeze, however do not freeze icing/frosting
that contains cream cheese, egg, fresh
cream or boiled versions. Buttercream
frostings freeze very well for a couple of
months.
•
Record on the wrapping of the cake the date
it was frozen and the type of cake.
Ensure they are wrapped in moisture proof
wrapping, examples include:
•
Greaseproof paper thoroughly covering the
cake and taped.
•
Aluminum foil, or aluminum foil and plastic
wrap/greaseproof paper underneath it
•
Plastic self-sealing bag.
•
Placement of wrapped cake into a metallic
tin if desired (protects the cakes from being
knocked by other items, makes it very easy
to find and provides added protection from
moisture and freezer odours, such as
seafood).
Recommended time frames for frozen cakes:
•
Freeze un-iced /undecorated cakes for up to
three months.
•
Freeze iced cakes for up to two months.
Defrosting a frozen cake:
•
For an un-iced cake: leave it on a wire rack in
a clean part of the kitchen. Do not
microwave or oven heat a frozen cake. It will
take about 2 hours for a large cake to thaw
under normal room temperature conditions.
•
For an iced cake: let it thaw in the
refrigerator. This will prevent condensation
from forming on the icing/frosting.
17
ADVERTISEMENT
0 votes
Related Articles
Related forms
Related Categories
Parent category: Business