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

Norman L. Rollag and Robert V. Enochian

No 313423, Marketing Research Reports from United States Department of Agriculture, Agricultural Marketing Service, Transportation and Marketing Program

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.

Keywords: Food Consumption/Nutrition/Food Safety; Marketing; Production Economics; Research and Development/Tech Change/Emerging Technologies (search for similar items in EconPapers)
Pages: 50
Date: 1964-09
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Persistent link: https://EconPapers.repec.org/RePEc:ags:uamsmr:313423

DOI: 10.22004/ag.econ.313423

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