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PLACING THE FOODS
Dairy Products and
Pastries
Packaged
(Homogenised) Milk
Cheese (except
white cheese)
Butter, Margarine
Egg White
Egg mixture
(White-Yolk)
Egg Yolk
(*) Should never be frozen with its shell. Albumen and yolk should be frozen
individually or completely mixed.
Bread
Biscuits
Pie
Tart
Filo Pastry
Pizza
Preparation
In its own package
In the form of slices
In its own package
It is mixed very well, a
pinch of salt or sugar
is added to prevent it
from getting too thick
It is mixed very well, a
pinch of salt or sugar
is added to prevent it
from getting too thick
Storage
Thawing period at
Duration
room temperature
(months)
4 - 6
3 - 6
1 - 3
1 - 1,5
2 - 3
2 - 3
Storage
Duration
(months)
2 - 3
Homogenised Milk only
They may be left in their
original packages for
short time storage. They
6 - 8
should also be wrapped in
plastic folio for long term
storage.
6
10 - 12
10
8 - 10
Thawing duration in the
(hours)
2 - 3
4-5 (220-225 °C)
1 - 1,5
5-8 (190-200 °C)
2 - 3
5-10 (200-225 °C)
3 - 4
5-8 (190-200 °C)
1 - 1,5
5-8 (190-200 °C)
2 - 4
15-20 (200 °C)
Storage Conditions
30 gr of it Equals to
one egg yolk.
50 gr of it Equals to
one egg yolk.
20 gr of it Equals to
one egg yolk.
oven (minutes)
EN
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