7IN WHEAT SHEETED PIZZA DOUGH

Product Code: 03063

7in wheat proof and bake sheeted pizza dough is an edge-to-edge dough thats pre-cut, consistent in size, scratch-quality and easy to handle. Simply thaw overnight covered and under refrigeration, proof covered at room temperature until doubled in size, top and bake.

Ingredients

INGREDIENTS FOR U.S. MARKET: ENRICHED UNBLEACHED WHEAT FLOUR (FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON AS FERROUS SULFATE, THIAMINE MONONITRATE, ENZYME, RIBOFLAVIN, FOLIC ACID), WATER, DEGERMED WHOLE WHEAT FLOUR, CRACKED WHEAT, YEAST, CONTAINS LESS THAN 2% OF THE FOLLOWING: HIGH FRUCTOSE CORN SYRUP, WHEAT GLUTEN, SALT, SOYBEAN OIL, ASCORBIC ACID, ENZYME.

Specifications

GTIN: 00057592030632
Kosher Certification: KOF-K
Kosher Status: DAIRY
Case Count: 64
Master Pack: CASE
Net Case Weight: 22 Lb.
Gross Case Weight: 23.52 Lb.
Case Cube: 0.866
Pallet Pattern: 9 Ti x 6 Hi (54 Cases/Pallet)
Serving Size: 1/3 PIZZA CRUST (45 G)
Shelf Life(Frozen): 180 DAY
Shelf Life(Refrigerated): 2 DAY
Shelf Life(Ambient): 0 DAY
Case Dimensions: 15 IN L x 7 IN H x 14.25 IN W
Master Unit Size: 5.5

Tips & handling

1. KEEP PRODUCT FROZEN AT 0°F (-18°C) OR BELOW UNTIL READY TO USE. 2. REMOVE DESIRED NUMBER OF SHEETED PIZZA DOUGHS FROM THE FREEZER AND ALLOW EACH TO THAW OVERNIGHT ON OILED PIZZA PANS COVERED W PLASTIC. (AS AN ALTERNATIVE, THAW ON PIZZA PANS AND USE THE SAME DAY AFTER 2 - 3 HOURS THAW TIME AT ROOM TEMPERATURE, 75°F (23°C)). MAXIMUM TIME IN RETARDER IS 3 DAYS. 3. REMOVE THAWED SHELLS FROM THE RETARDER (COOLER) AND TRANSFER TO PIZZA PANS. ALLOW DOUGH TO DOUBLE IN SIZE. 4. TO PREVENT PRODUCT FROM DRYING OUT DURING TEMPERING (THAWING), COVER WITH PLASTIC OR BRUSH WITH OIL. 5. CAREFULLY DOCK THE DOUGH TO MINIMIZE BLISTERING AND OR BUBBLING DURINGBAKING. FOR A THICKER CRUST, ALLOW THE PIZZA TO CONTINUE TO RISE UNTIL DESIRED THICKNESS IS OBTAINED. 6. ADD SAUCE, CHEESE AND TOPPINGS. 7. BAKE AS FOLLOWS: DECK OVEN: 500°F (260°C) 8 - 11 MINUTES CONVECTION OVEN: 375°F (190°C) 7 - 10 MINUTES FORCED AIR CONVEYOR: 500°F (260°C) 4.5 - 5.5 MINUTES CONVENTIONAL OVEN: 450°F (230°C) 10 - 12 MINUTES 0 GRAMS OF TRANS FAT PER SERVING/MADE WITH WHOLE GRAINS

Storage

  • Frozen: 180 DAY
  • Refrigerated: 2 DAY
  • Ambient: 0 DAY

Allergens

wheat

Nutrition facts

  • Nutrition Facts
  • 100G Nutrition Facts

Serving Size 1/3 PIZZA CRUST (45 G)

Servings Per Container 3

Amount Per Serving
Calories 120 Calories from Fat 10
Nutrient % Daily Value*
Total Fat 1g 2%
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 240mg 10%
Total Carbohydrate 22g 7%
Dietary Fiber 2g 7%
Sugar 1g
Protein 5g 10%
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 6%
Folate 10% Niacin 6%
Riboflavin 4% Thiamin 8%
Energy
Calories 223.2475
Kilojoules 934.0675
Calories from Fat 18.1707
Calories from Fat % 8.1393%
Calories from Saturated Fat 3.0969
Protein 9.2589 g
Carbohydrates 42.0103 g
Sugars 2.1012 g
Sugar Alcohol 0.0000 g
Water 44.9568 g
Fat 2.0190 g
Saturates 0.3441 g
Trans Fat 0.0088 g
Polyunsaturates 0.6897 g
Monounsaturates 0.2649 g
Cholesterol 0.0170 mg
Fiber 3.3136 mg
Minerals
Ash 1.7550 g
Calcium 18.0077 g
Iron 2.4440 g
Sodium 454.7735 g
Thiamin 0.3026 mg Riboflavin 0.1659 mg
Niacin 3.0005 mg Vitamin A 1.2212 iu
Vitamin C 0.3229 mg Folic Acid 89.8636 ug

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