Treatment of bakery products to be stored in the deep frozen state

In a method for the treatment of baking products to be stored in the deep-frozen state, of the type which have a crust covering the inner crumb, which crust separates from the crumb during deep-frozen storage, and in which, after the baking process, the products are deep-frozen in a freezer plant, and are later removed from the plant and thawed for consumption purposes, the improvement comprising injecting a material, selected from the group consisting of water, water vapor and steam, into the products prior to the deep-freezing step in order to prevent a separation of crust and crumb during the storage of the products, the material being injected through the crust into the crumb, at a weight of approximately 4 grams per 100 grams of completely baked bakery products.