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FAST FACTS -- FROZEN BUNS ¨ Internal product temperature at delivery should be no more than +20° F. ¨ Shelf life of frozen buns is 60 days from date of manufacture. ¨ Shelf life of thawed buns/rolls is 48 hours (including thaw time). ¨ Use chalk to mark the day on each tray when the 48-hour shelf life will expire. ¨
During
deliveries, the restaurant freezer must remain ON. ¨ Place buns/rolls inside the freezer immediately. ¨ Do not place buns/rolls directly in front of the freezer evaporator or next to the freezer door. ¨ Rotate product on a first-in, first-out basis. ¨ Recalculate a build-to-chart every month and for promotions. ¨ Do not thaw any more trays than you can use in one day. ¨
If
you do not have bun racks, product should be pulled from freezer for next day's
use at ¨ A stack of buns/rolls (8 trays high) will thaw in 10 to 12 hours. ¨ A single tray of buns/rolls will thaw in 2 to 3 hours. ¨ If you have bun racks, build-to amounts may be pulled in the morning at opening. Trays will thaw in 1 1/2 to 3 hours in bun racks. ¨
As
product thaws, condensation (moisture) will be evident on the inside of the
package -- when this condensation has disappeared; the buns/rolls are thawed and
ready to use. ¨ Product will shrink while in the frozen state -- it will revert to normal size after it has thoroughly thawed. ¨ A frozen bun/roll can feel "spongy" and still be considered frozen; a bun/roll is considered frozen as long as the internal temperature is 20° F or below. ¨ Thawed buns/rolls should never be re-frozen. ¨ Do not store buns/rolls under refrigeration! The temperature in a walk-in refrigerator will cause bread to stale faster than if it is held at room temperature. |
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Contact us: Pacific Northwest Baking Company 1307 Puyallup Street Sumner, WA 98390 Phone: 253-863-0373 Toll Free: 877-778-BUNS (2867) Fax: 253-863-2032 email: lynn_miller@pnwb.com |