Occasionally, I freeze finished bread and rolls for leveling our production and for handling unexpected orders. How much shelf life is lost in the freezing and thawing procedure?
Freezing of bakery foods does not improve the quality of the product. The objective is to maintain the freshness built into the product. Since the freezing and thawing cycles involve passing the bakery food through the critical staling range twice, some loss in freshness will occur. It is a general estimate that about one day of shelf life is lost using this procedure.
