Excerpts from the report: A study of bakers' acceptance of dehydrofrozen apple slices was conducted to determine their adaptability to preparation procedures used in bakeries. These apple slices are prepared by dehydrating fresh apples to about 50 percent of their original weight and then freezing them, in the same manner as apple slices that have not been partially dehydrated. Dehydrofrozen apple slices require only about half the space needed for an equivalent amount of regularly frozen slices. These reductions in volume and weight result in substantial savings in freezing, packaging, transportation, storage, and other handling and distribution costs. Product tests in this study were conducted among bakers in three cities: Baltimore, Md., Philadelphia, Pa., and Washington, D. C., during 1960 and 1961. Each of 88 cooperating bakers was furnished with a supply of the test product roughly approximating his average weekly usage of apples. After the bakers had an opportunity to use the apples, they were interviewed to learn of their experiences in preparing them for pie baking. The purpose of the study was to obtain information on (1) problems institutional users have in using dehydrofrozen apples, with particular reference to how the product fits into production proceedings; and (2) relationships between the new product and the usual product used.