EN
32
PLACING THE FOODS
Dairy Products and
Pastries
Preparation
Storage
Duration
(months)
Storage Conditions
Packaged
(Homogenised) Milk
In its own package
2 - 3
Homogenised Milk only
]\
white cheese)
In the form of slices
6 - 8
They may be left in their
original packages for
short time storage. They
should also be wrapped in
plastic folio for long term
storage.
Butter, Margarine
In its own package
6
Egg (*)
Egg White
10 - 12
30 gr of it Equals to
one egg yolk.
In a closed cup
^
(White-Yolk)
#
pinch of salt or sugar
is added to prevent it
from getting too thick
10
50 gr of it Equals to
one egg yolk.
Egg Yolk
#
pinch of salt or sugar
is added to prevent it
from getting too thick
8 - 10
20 gr of it Equals to
one egg yolk.
Storage
Duration
(months)
Thawing period at
room temperature
(hours)
Thawing duration in the
oven (minutes)
Bread
4 - 6
2 - 3
4-5 (220-225 °C)
Biscuits
3 - 6
1 - 1,5
5-8 (190-200 °C)
Pie
1 - 3
2 - 3
5-10 (200-225 °C)
Tart
1 - 1,5
3 - 4
5-8 (190-200 °C)
Filo Pastry
2 - 3
1 - 1,5
5-8 (190-200 °C)
Pizza
2 - 3
2 - 4
15-20 (200 °C)
(*) Should never be frozen with its shell. Albumen and yolk should be frozen
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