Cake "Sorceress"
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The cake consists of a tender biscuit soaked in syrup, layered with boiled condensed milk and cream made from vegetable cream and whole condensed milk. The upper surface is decorated with cream based on butter. The side surface is sprinkled with a crumb of confectionery glaze.
Expiration date. TU U 15.8-01753776-149-2004: Frozen cakes are stored for no more than 12 months at a temperature of -18 degrees C.
Quick freezing technology (shock freezing) is used. The shelf life of quick-frozen products is longer than products frozen in ordinary chambers. Quick-frozen products retain their qualities better during long-term storage than fresh ones. Thus, shock freezing ensures the preservation of the qualities of a fresh product and does it better than other methods of preparation and storage.
Expiration date. TU U 15.8-01753776-149-2004: Frozen cakes are stored for no more than 12 months at a temperature of -18 degrees C.
Quick freezing technology (shock freezing) is used. The shelf life of quick-frozen products is longer than products frozen in ordinary chambers. Quick-frozen products retain their qualities better during long-term storage than fresh ones. Thus, shock freezing ensures the preservation of the qualities of a fresh product and does it better than other methods of preparation and storage.
