What is the proper way of freezing and thawing dates?

what is the proper way of freezing and thawing dates regarding microbial aspects?

any reference?

what is the proper way of freezing and thawing dates regarding microbial aspects?

any reference?

Product ?

Process, eg Manufacturing ? Home?

Rgd / Charles.C

the product is dates cake filling

Dear dguy,

It’s  difficult to help without more process details.

I previously posted some documents on general date processing here –

http://www.ifsqn.com...tes/#entry65908

I didn’t see any specific freeze/thaw data for dates on IT.

I have attached 2 generic documents on freezing / thawing respectively which may be helpful –

freezing fruits and vegetables fao 2005.pdf   515.11KB   41 downloads

Food Safety Program catering industry.pdf   2.16MB   40 downloads

( section on “thawing” pg 20).

Rgds / Charles.C

 Hello Dguy,

Good quality ripe dates can be stored with <15 % moisture content at room temp 25 c for 1 year. Ripe dates have very low water activity hence microbes growth is not supported. It can be used in cakes as broken pieces or as date paste for part replacement of sugar . Normally dates paste is used as filling in biscuits.However date pieces can be used in cakes and other food products like dry fruits.

when you buy dates you should ask for certificate of analysis  showing physical,chemical and microbiological parameters, so that you can decide for use in cakes,

Go to the FAO website  for Date Palm Products-http://www.fao.org/d...0681e00.htm#con

Attached the following doc-Physical and Chemical Quality Attributes of Freeze-Stored Dates