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Why are frozen?

Advantages and disadvantages of fresh and frozen cakes and desserts.



In fact, why do cakes and desserts freeze?

The answer is very simple: to extend the shelf life. The shelf life of food products and in particular cakes and other types of desserts is extended by canning. Preservation is achieved in several ways: drying, placing in airless packaging known to us as cans, with the addition of preservatives (substances that extend the shelf life) and by freezing. Obviously, drying and canning are not applicable to cakes and desserts. The other two ways of canning remain - the addition of preservatives (used in fresh cakes) and freezing. Here you can see the first advantage of frozen cakes and desserts - the lack of preservatives. No manufacturer who freezes their products adds substances that are preservatives. At least because they make the products more expensive and there is no sense in them, because freezing is a form of canning, ie. the low temperature preserves the products, not the added chemicals.
To keep the cakes fresh longer, the manufacturers add preservatives, and as we know, these are not the most healthy substances.

Why are frozen desserts cheaper than fresh ones?


Judging by what has been written above, the lack of preservatives is also related to the investment of additional funds for their purchase. This makes the product cheaper.
However, the main reasons are different:
In the first place, these are much lower labor costs. Fresh cakes are made by hand in small workshops and workshops. In them, productivity is low and the burden of labor (wages) is very high in the unit cost of production.

Frozen dessert makers are huge factories equipped with large machines and produce tens of thousands of desserts a day. Modern machines are automated and require almost no human labor. The wage factor in the unit cost of a product is very small, given the thousands of units produced.

The second reason is the scale of production. It is logical for factories that buy huge quantities of materials to receive them at significantly lower prices than small workshops for the production of fresh cakes. Thus, the cost of frozen desserts is significantly lower than that of fresh cakes.

The third reason is the rate of profit. Small workshops sell at a higher markup because the amount of desserts produced is small and their fixed costs are high. The factories sell at small mark-ups, which, although small, but multiplied by the huge quantity, represent a good profit.
The quality! You will also ask about the quality - which are better quality frozen desserts or fresh?

In terms of quality, the answer is ambiguous. To answer this question, we need to look at several factors that affect quality.

In the first place, these are the markets where desserts are sold. For fresh cakes this is only the Bulgarian market. And as we know, it is not the most demanding in terms of quality. But he is pretentious about the price. Small producers are forced to comply with the final price, and given rising costs, including wages, are forced to buy cheaper raw materials. This negatively affects the quality. Of course, there are manufacturers who offer excellent quality, but at the expense of price. These are usually cakes made for special occasions - birthdays, family celebrations, weddings and more.

Large manufacturers sell on world markets. These markets set very high quality criteria and standards. This makes factories buy only the highest quality raw materials. Individual markets place even higher demands. We will give Sweden as an example. Their requirement is that there is no palm oil in the chocolate ganache, which is one of the raw materials for the production of chocolate desserts! This forces ganas manufacturers to change their recipes, as well as large factories to strictly monitor the lack of palm oil.

Reflecting on the raw materials and materials used, we cannot fail to mention the lack of preservatives in frozen desserts, which is an indisputable advantage for them.

In second place after the markets are the recipes used. Bulgarian producers use traditional local recipes or classic recipes for popular desserts such as tiramisu and cheesecake. The problem, however, is in the raw materials used for the classic recipes. Take tiramisu for example. There are many Italian recipes for tiramisu, but they all include ingredients such as mascarpone and Savoyard biscuits. Both raw materials are on the Bulgarian market, but are expensive. If the classic recipe is followed, tiramisu becomes too expensive. That is why compromises are made that reduce the quality.
At the same time, the big western producers, because they buy raw materials at lower prices and mostly in order to follow the traditions, use only proven quality raw materials and materials.