Frozen food preserves it from the time it is prepared to the time it is eaten. Since early times, farmers, fishermen, and trappers have preserved grains and produce in unheated buildings during the winter season. Freezing food slows decomposition by turning residual moisture into ice, inhibiting the growth of most bacterial species.
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Usually, there are two processes: mechanical and cryogenic or flash freezing.The freezing kinetics is important to preserve the food quality and texture. Quicker freezing generates smaller ice crystals and maintains cellular structure.Quicker freezing generates smaller ice crystals and maintains cellular structure. Cryogenic freezing is the quickest freezing technology available due to the ultra low liquid nitrogen temperature −196 °C (−320 °F).
These days there are so many Frozen Food Product sales agency in Mumbai available. Preserving food in domestic kitchens during modern times is achieved using household freezers. Accepted advice to householders was to freeze food on the day of purchase. An initiative by a supermarket group in 2012 (backed by the UK’s Waste & Resources Action Programme) promotes the freezing of food “as soon as possible up to the product’s ‘use by’ date”. The Food Standards Agency was reported as supporting the change, provided the food had been stored correctly up to that time.
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Later, when humans mastered fire, the paste was roasted on hot embers, which made bread-making easier, as it could now be made any time fire was created.
The world's oldest oven was discovered in Croatia in 2014 dating back 6500 years ago.Food & Beverages Sales and Marketing Agency in MumbaiThe Ancient Egyptians baked bread using yeast, which they had previously been using to brew beer.
Bread baking began in Ancient Greece around 600 BC, leading to the invention of enclosed ovens.
"Ovens and worktables have been discovered in archaeological digs from Turkey (Hacilar) to Palestine and date back to 5600 BC.
By the 13th century in London, commercial trading, including baking, had many regulations attached.
There were by that time twenty regulations applying to bakers alone, including that every baker had to have "the impression of his seal" upon bread.
