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The Freezing of Commercial Bakery Products: Current Practices, Problems, and Prospects

Author

Listed:
  • Rollag, Norman L.
  • Enochian, Robert V.

Abstract

Excerpt from the report: The major objective of this study was to ascertain the present and prospective extent of freezing bakery products and to provide information useful to bakers in making decisions regarding the use of freezing in their operations. Specific objectives were to ascertain: (1) The extent of freezing by various types of bakeries and for different types of products. (2) Reasons for freezing or not freezing and the effect of freezing on costs and sales. (3) Bakers’ expectations with respect to the future use of freezing. (4) Bakers' appraisals of trends in the baking industry that may influence their use of freezing, (5) The procedures used by bakers for freezing, storing, and defrosting bakery products, the technical problems encountered, and the way these are being resolved in practice.

Suggested Citation

  • Rollag, Norman L. & Enochian, Robert V., 1964. "The Freezing of Commercial Bakery Products: Current Practices, Problems, and Prospects," Marketing Research Reports 313423, United States Department of Agriculture, Agricultural Marketing Service, Transportation and Marketing Program.
    • Handle: RePEc:ags:uamsmr:313423
    DOI: 10.22004/ag.econ.313423
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