Consumers in the UK tend to overestimate when buying bread to ensure that they don’t run out. This buying behaviour can create problems and result in higher wastage, especially if people aren’t storing products properly. Bread can be frozen before the best before date and be kept for up to six months rather than being thrown out. Instead of throwing the rest of the loaf away that you aren’t going to finish in the next few days, why not save it in the freezer?
Frozen bread can be thawed ready for eating in several ways. If you have separated it into individual slices to make defrosting easier, you can thaw it out in the toaster in no time. You’ll need to keep an eye on it to prevent it becoming toast, but get your timing right and you’ll have soft bread ready to use quickly.
When you freeze a loaf that hasn’t been separated or sliced, it is best to put it on the counter at room temperature so it can defrost. This may take an hour and a half or longer, but it is the best option. If you are planning ahead, you could even take the loaf out the night before so it has a longer time to thaw. To help improve the freshness, you should keep the bread covered to prevent all of the moisture from escaping.
It is common to see people defrost bread in a microwave as it saves time, but when you do this the bread will stiffen and won’t taste as fresh. If you do need to do it you should opt for a low heat setting and leave it in for longer.
At Bakestone we monitor the market closely to ensure we have a good understanding of demand and buyer behaviour. This knowledge has helped us to assemble a great product range and helped shape our service. As a result, we have become a leading choice for bread and bakery supply across Newcastle.
Our long loaves have become particularly popular amongst people looking to reduce their bread wastage. The additional length means the need to buy more than one loaf is reduced and also ensures there is more to save by freezing. Consumers are more likely to want to save a half used loaf rather than a piece or two and the crust.