cryovacing bread
Submitted: Saturday, Apr 16, 2011 at 19:38
ThreadID:
85664
Views:
2802
Replies:
6
FollowUps:
2
This Thread has been Archived
Member - Carlin
Does anyone know where I can get bags in the shape of bread? I have seen them before but I can not remember where. Thanks
Reply By: Member - Barnray (NSW) - Saturday, Apr 16, 2011 at 19:51
Saturday, Apr 16, 2011 at 19:51
If you like squashed bread go ahead, its not worth the effort. Barnray
AnswerID:
451442
Follow Up By: Member - Carlin - Saturday, Apr 16, 2011 at 20:02
Saturday, Apr 16, 2011 at 20:02
I have see a picture of a bread bag in the correct shape and it obviously doesnt get cryovaced very much just a little then wrapped in the usual newspaper and alfoil.
FollowupID:
724064
Follow Up By: Member - The Bushwhackers -NSW - Sunday, Apr 17, 2011 at 00:28
Sunday, Apr 17, 2011 at 00:28
Been there , done that. Freeze the bread before cryovacing.
My wife buys bulk rolls of plastic 'bag' material, then cuts and seals the ends to size.
Cheers, Dave
FollowupID:
724105
Reply By: Member - John and Val - Saturday, Apr 16, 2011 at 20:44
Saturday, Apr 16, 2011 at 20:44
Have to agree with Banray. Tried once to cryovac a fruit cake - watched the cake turn into something more like a pizza base as the air was sucked out. I think bread would collapse even more.
Cheers,
Val.
| J and V
"Not everything that can be counted counts, and not everything that counts can be counted."
- Albert Einstein
Lifetime Member
My Profile My Blog Send Message |
AnswerID:
451449
Reply By: Member - GREENDOG - Saturday, Apr 16, 2011 at 21:10
Saturday, Apr 16, 2011 at 21:10
Wrap the loaf in a couple of pages of paper,then Alfol,sticky tape it all up and you'll have a loaf that will last a week,fresh as.cher's GD
AnswerID:
451455
Reply By: vk1dx - Sunday, Apr 17, 2011 at 09:36
Sunday, Apr 17, 2011 at 09:36
Sorry mate I also agree with banray and John/Val.
If you want to try the vacuum sealing then seal a few slices in each packet. That way it may not squash as much.
We are lucky enough to have two fridges. A 40L and a 21L. The 21L sits sideways in front of the 40L and its protective box to keep all the "junk", that we carry, from hitting the bigger one. It has a small added advantage that if either one breaks then we can at least have a fridge until the other one is fixed. The smaller is purely used as a freezer and we usually put two frozen large loaves in it and take just a days worth of slices out as we go.
Phil
AnswerID:
451510
Reply By: John and Lynne - Sunday, Apr 17, 2011 at 13:04
Sunday, Apr 17, 2011 at 13:04
Life becomes a lot easier if you just stop worrying and trying to carry bread long term! Buy it fresh when available. Otherwise try - damper, pancakes (eg pikelets), flat bread made in your frying pan, mountain bread (keeps for ages and makes great wraps etc, Saos, noodles, rice, Weetbix etc as your sources of starch. Lots of choices and much less bulk and fuss for packing. Of course making your own bread in the
camp oven is great fun (you can cheat and use a good mix) if you are somewhere it is possible to have a fire - we are hoping to do it in the new Weber Baby Q but haven't tried it yet. Just think outside the square. Lynne
AnswerID:
451532
Reply By: Member - Phil G (SA) - Monday, Apr 18, 2011 at 19:00
Monday, Apr 18, 2011 at 19:00
Gday Carlin,
Instead of a bag, you might consider a vacuum food box if you are serious about storing bread that way.
Have to admit that I agree with the others that vacuum packing bread is a bit over the top - we find Helga's bread in the dark space of a steel cake tin keeps for 2 weeks in the cool of winter when we travel. And if we really needed it for longer we'd freeze it, or just resort to saladas!
cheers
Phil
AnswerID:
451694