Frozen bread

                                                                                                                                             РУС/ENG

The frozen breads from MUE «Minskhlebprom» is a magnificent possibility to get primordially Belarus bread baked on the traditional compoundings, using long time high popularity. Acquisition of the frozen breads for trade enterprises rather favourably for many reasons, such as a long period of storage, possibility of delivery from the remote (target) supplier, absence of necessity of acceptance of the goods daily, operative giving of hot bread in a trading hall (30 minutes) and many other things.

The frozen bread - rye and rye-wheaten bread, is made on operating compoundings and technological instructions, is issued weight or pieces, packed and unpacked. Quality of the frozen bread corresponds to requirements STB 639 and a compounding of a corresponding product before freezing.

	Weight (unit), kg	Realisation term	Quantity of units in a box	Stroke codes	Codes HS	Photo
Bread "Narochanski" baked in the hearthfrozen  in the packet	0,6	6 month.	16	4810987057173	1905909000
Bread "Storozhovski" baked in the hearth enriched frozen  in the packet	0,65	6 month.	14	4810987057180	1905909000
Bread "Traecki" dessert frozen in the packet	0,5	6 month.	24	4810987057203	1905909000
Bread "Traecki" baked in the hearth new frozen in the packet	0,5	6 month.	18	4810987057210	1905909000

The frozen bread before to become the goods, passes following technological processes:

1. A batch and cooling.

The baked bread is made according to operating Technical Normative Legal Acts (TNLA), with observance of sanitary rules and norms of manufacture of bread. After a batch bread is cooled to temperature in the centre of a crumb 30 +-5^оС in natural conditions on sheets, conveyors, containers, trolleys, coolers.

2. Packing (if bread not packed up this stage is passed)

The cooled down bread is packed into polyethylene packages, thermoshrinkable polyolefin film or other packing materials resolved to application by Ministry of Health Republic of Belarus.

3. Freezing

Bread freezing is made in freezing chambers at temperature a minus of (-35 +-5)^оС wasps. Duration of freezing depends on set of factors and fluctuates from 5 till 10 o'clock.

4. Packing in transport container

The frozen not packed up breads stack in boxes from the goffered cardboard (the size 380*285*220 mm) on TNLA which bottom dim parchment in accordance with GOST 1341, paper lining in accordance with GOST 1760, and also other materials on TNLA and-or resolved to application by Ministry of Health RB for contact to foodstuff.

The frozen packed up breads stack in boxes from the goffered cardboard (the size 380*285*220 mm) on TNLA or other kinds of container resolved to application by Ministry of Health RB.

5. Marks

It is marked in accordance with GOST 1100, STB 639 with addition:

- A thermal condition;

- Recommendations about use;

- Inscriptions: «repeated freezing is not supposed»;

- A period of storage and conditions of storage after freezing.

The frozen breads have a period of storage till 6 months at observance of a temperature mode of (-18 +-2)^оС wasps so at temperature a minus (-10-16)^оС bread to be stored 1 month.

Recommendations about use.

Bread is ready to the use after defrosting.

Bread defrosting spend in packing or preliminary having released from it.

Defrosting modes:

- In natural conditions to temperature in the centre of a crumb not less than 6 wasps within 3-5 hours depending on an ambient temperature;

- In the special chamber at temperature (40 +-5) wasps and relative humidity of air of 70-90 % during 30-60 mines;

- In a microwave within 10-30 minutes by means of the furnace 160 Watt

The recommendation about use of the concrete name of bread is resulted on a label.

The additional information.

Storage of bread after defrosting (in accordance with GOST 8227).

Periods of storage of bread no more:

- 24 hours - from rye cleared torments and its mixes with high-quality wheat flour (unpacked);

- 48 hours - from a rye flour and its mix with various kinds of a flour (unpacked);

- 36 hours - other kinds (unpacked);

- 72 hours - brewing packed;

- 5 days - brewing improved on 4 phasic technologies on the basis of tea leaves with use of heat-resistant dairy-sour bacteria Delbruck (packed).