Keeping the product fresh for as long as possible is a task that is usually accomplished in two ways: refrigeration or canning. Freezing bread is a very common way of preserving the product for a longer period of time, but the experts of the company “Mantinga”, which produces bread products and snacks, share the process and its pros and cons.

“The main alternative to achieving a long product life is product preservation. Several methods are used for this, such as packaging in shielding gas, extension with preservative additives, which in many cases are unnatural and negatively perceived by end users. In both cases, the extension will be significantly less compared to the refrigeration process. When buying a quick-frozen product, we know that the only natural preservative used is cold. Then there is simply no need to add other preservatives to the product,” says Darius Anelauskas, Chief Technologist at “Mantinga”.

He shares that if the freezing process is chosen correctly, the shelf life of the product can be extended up to 18 months by choosing the right packaging method. The bread industry uses special product refrigeration technology, where it is important to freeze the baked product as soon as possible. It then loses extremely little moisture and remains the same as a freshly baked product.

Freezing of bread consists of two stages. The first is rapid refrigeration, when refrigerated at a temperature of 34-36 degrees Celsius. And the second stage is the final freeze. The temperature then reaches 18 degrees below zero, and it is at this temperature that the product is further stored.

“Mantinga” currently produces two types of frozen bread products: lightly baked and quick-frozen, and fully baked and quick-frozen product.

“Every buyer can choose which product is right for them. A quick-frozen lightly baked product requires a final baking process that can take up to 5-10 minutes. After final baking, the product does not compromise on the properties of the fresh product. Baked and quick-frozen product is most common where the buyer does not have the equipment for final baking,” says D. Anelauskas.

Trends show growth

Experts predict that the global market for frozen baked goods will grow by an average of 7.9 per cent annually. Most of the frozen pastries are currently on sale: pizza pads and bread products. As in the future, Europe is expected to maintain a dominant position and a large share of this market.

“The rapid growth of the frozen baked goods market is associated with increasing employment and a busy pace of life. The growth of the frozen baked goods market is determined not only by the increasing sales to households, but also by the demand for fast-food restaurants, retail bakeries and grocery stores,” says Ramunė Puzinienė, Head of New Product Development of “Mantinga”.

According to her, frozen pastries allow consumers to prepare quality food in a short time without the need for a specialized oven. Also, the use of frozen pastries in supermarkets reduces food waste, as stores can bake products according to existing demand while keeping the remaining products canned in the cold.

“By the way, in addition to “convenient” food, the tendencies of healthy food consumption are also becoming more pronounced, as people are taking more and more care of their health. These tendencies are related to economic growth, as consumers can afford high-quality, healthier, more nutritious products with extended shelf life,” adds R. Puzinienė.