EN - 13 -
*Should never be frozen with its shell. Albumen and yolk should be frozen individually or
completely mixed.
Some spices
in cooked food
(aniseed, basil, dill, vinegar, spice mix, ginger, garlic, onion,
mustard, thyme, marjoram, black pepper, bologna sausage etc.) may have a foul taste
when stored for a long time. Therefore, frozen food should be spiced just a little or spice
shoul be added after the food is thawed.
The storing time for the food depends on the oil used. Margarines, veal fat, olive oil and
butter are suitable, peanut oil and lard are not suitable. Cooked food in liquid form should
be frozen in plastic containers, other food should be frozen wrapped in plastic foil or in
plastic bags.
Preparation
Storage
Duration
(months)
Storage Conditions
2-3
Only homogenized
product
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 foil for long
term storage.
In its own package
6
Egg white
10-12
In a closed container
Egg mixture
(white-yolk)
It is mixed very well, a pinch
of salt or sugar is added to
prevent it from getting too
thick
10
In a closed container
Egg yolk
It is mixed very well, a pinch
of salt or sugar is added to
prevent it from getting too
thick
8-10
In a closed container
E
g
g
*
Dairy Products
and Pastries
Milk
Cheese - other
than white cheese
Butter, margarine
Storage period (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)
Phyllo dough
2-3
1-1,5
5-8 (190-200 °C)
Pizza
2-3
2-4
15-20 (200 °C)
