This article presents a comprehensive analysis of modern approaches to preserving the quality and shelf life of baked semi-finished custard products, with an emphasis on shock freezing technology. The research covers the fundamental physico-chemical aspects of this process, its impact on the structural, mechanical and organoleptic properties of products, as well as the economic efficiency of integration into production cycles. The main purpose of the work is a comprehensive systematization of scientific data on shock freezing as a conservation method, an objective assessment of its advantages and limitations, as well as the presentation of experimentally confirmed results of its use in the food industry. In the course of the research, a detailed analysis of relevant scientific publications was carried out, practical examples of technological solutions using functional raw materials were summarized, and promising directions for the development of this method were identified. Special attention is paid to the issues of preserving the quality of custard products during long-term storage, which is essential for optimizing logistics chains and expanding the geography of product sales. The results of the study demonstrate the high efficiency of shock freezing in preserving the structural, mechanical and organoleptic characteristics of custard products, as well as its economic feasibility. The introduction of this technology makes it possible to significantly increase the shelf life of products, reduce quality losses and expand the possibilities for their transportation and sale.

1. Sokol N.V., Keniyz N.V., Matchak S.S. Influence of Functional Additives and Shock Freezing on Bread Quality Indicators. Bulletin of the Kabardino-Balkarian State Agrarian University. 2025. no. 2 (48). Available at: https://cyberleninka.ru/article/n/vliyanie-funktsionalnyh-dobavok-i-shokovoy-zamorozki-na-pokazateli-kachestva-hleba (accessed: 30.10.2025) (in Russian).

2. Yanova M.A., Ermosh L.G., Prisukhina N.V. et al. Development of Technology for a Bakery Product with Blackcurrant Powder as a Frozen Semi-Finished Product. Bulletin of KrasGAU. 2023. no. 7 (196). Available at: https://cyberleninka.ru/article/n/razrabotka-tehnologii-bulochnogo-izdeliya-s-chernosmorodinovym-poroshkom-kak-zamorozhennogo-polufabrikata (accessed: 30.10.2025) (in Russian).

3. Roshchina E.V., Grigorieva R.Z., Baranets S.Yu. et al. Shock Freezing of Bakery Products Using Non-Traditional Plant Raw Materials at Public Catering Enterprises. Technique and Technology of Food Production. 2020. no. 3. Available at: https://cyberleninka.ru/article/n/shokovaya-zamorozka-bulochnyh-izdeliy-s-ispolzovaniem-netraditsionnogo-rastitelnogo-syrya-na-predpriyatiyah-obschestvennogo (accessed: 30.10.2025) (in Russian).

4. Lovtsova N.I. Prospects for the Development of Frozen Bread. Student Science – A Look into the Future. 2021. pp. 402–404. (in Russian).

5. Vasyukova A., Moshkin A. Fundamentals of Molecular Cuisine: A Textbook for Vocational Education. Moscow: Litres, 2025. (in Russian).

6. Mikhailovich S.A., Valerjevna Z.N., Viktorovna C.O. Freezing technology effect on the change in the morphological turnip cells structure (Brassica rapa). Food Industry. 2025. vol. 10. no. 1. pp. 30–38.

7. Lyalin A.V., Feskov O.A., Strelukhina A.N., Novikova Zh.V. Study of the Parameters of the Freezing Process of Dough Pieces and Bakery Products of Various Degrees of Readiness. Baking in Russia. 2024. vol. 68. no. 1. pp. 63–77. (in Russian).

8. Kizim O.V., Buklagina I.A. Features of Transportation of Deep-Frozen Bakery Products. Scientific Aspect. 2021. vol. 5. no. 1. pp. 545–553. (in Russian).

9. Zahorulko A., Voronenko I., Nikolaienko M. et al. Justification of the practical implementation of innovative technologies for obtaining polycomponent vegetable semi-finished products for new generation food products. EUREKA: Life Sciences. 2025. no. 2. pp. 68–76. doi: 10.21303/2504-5695.2025.003789.

10. Zahorulko A., Zagorulko A., Kasabova K., Gordienko I. Creation of multi-component fruit and vegetable semi-finished products and confectionery on their basis with health properties. BIO Web of Conferences. 2021. vol. 30. article 01024. doi: 10.1051/bioconf/20213001024.

11. Grujić S., Odžaković B., Atelj G. Effect of formulation variables on sensory quality of thermo-reversible fruit filling for frozen semi-finished bakery products: modelling and optimization. Journal of Engineering & Processing Management. 2022. vol. 14. no. 2. pp. 46–56.

12. Gabelko S.V., Sapozhnikov A.N. Development of combined semi-finished products from poultry and vegetables with prolonged shelf life. IOP Conference Series: Earth and Environmental Science. 2021. vol. 640. no. 3. article 032028. doi: 10.1088/1755-1315/640/3/032028.

13. Theresa M., Unni A.S., Geevarghese A. et al. Foodborne Pathogens and Food-Related Microorganisms. In: Sequencing Technologies in Microbial Food Safety and Quality. CRC Press, 2021. pp. 25–108. doi: 10.1201/9781003105154-2.

14. Danyliuk I.P., Strutynska L.T. Development and justification of technologies for gluten-free custard semi-finished products using rice flour. Publishing House "Baltija Publishing", 2025.

15. Dikhtyar A., Andrieieva S., Fedak N. et al. Determining Patterns in the Formation of Functional Technological Properties of a Fat-based Semi-Finished Product in the Technology of Sponge Cake Products. Eastern-European Journal of Enterprise Technologies. 2021. vol. 6. no. 11 (114). pp. 15–31. doi: 10.15587/1729-4061.2021.246006.

16. Petránková L., Svobodová D., Sudová N. Traditional European Desserts. Czech Hospitality & Tourism Papers. 2022. vol. 18. no. 36. p. 39.

17. Kandrokov R.K., Antropov D.Y., Anurov A.N. The Use of Fruit and Berry Raw Materials in the Technology of Production of Bakery Products from Frozen Semi-Finished Products. Biomedical Journal of Scientific & Technical Research. 2022. vol. 44. no. 3. pp. 35509–35513. doi: 10.26717/BJSTR.2022.44.007055.

18. Gurinova T.A., Gushchenko E.V., Filipovich D.I. Influence of Sugar-Containing Raw Materials on the Quality of High-Ready Custard Bread. Responsible for the Release. 2025. p. 141. (in Russian).

19. Alyokhina N.N., Bakaeva I.A. Freezing Options for Semi-Finished Products from Bioactivated Wheat in Grain Bread Technology. Bulletin of VSUET. 2023. vol. 85. no. 2. pp. 136–143. (in Russian).

20. Shilov V.V., Litvyak V.V., Zhurnya A.A. et al. Development of Recipes Based on the Study of the Influence of Temperature Treatment Regimes of Semi-Finished High-Protein Flour Products on the Glycemic Index. New Technologies. 2025. vol. 21. no. 4. pp. 121–144. (in Russian).

21. Yanova M.A., Onikienko A.V., Ermosh L.G. et al. Development of Technology for Frozen Semi-Finished Croissant with Carrot Puree. Bulletin of KrasGAU. 2023. no. 6 (195). pp. 234–241. (in Russian).