12" X 16" MADE WITH WHOLE GRAIN PIZZA DOUGH/51

Product Code: 11108

12" x 16" whole grain proof and bake sheeted pizza dough is anedge-to-edge dough thats pre-cut consistent in size scratch-qualityeasy to handle and made with 51 whole grains. Simply thaw overnightcovered and under refrigeration proof covered at room temperature.

Ingredients

INGREDIENTS FOR U.S. MARKET:WATER, WHOLE WHEAT FLOUR, ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR,NIACIN, IRON AS FERROUS SULFATE, THIAMINE MONONITRATE, ENZYME,RIBOFLAVIN, FOLIC ACID), YEAST, WHEAT GLUTEN, DEXTROSE, CONTAINS LESSTHAN 2% OF THE FOLLOWING: SUGAR, SOYBEAN OIL, OAT FIBER, SALT,POTASSIUM CHLORIDE, ENZYME, ASCORBIC ACID, WHEAT STARCH, DEXTRIN.

Specifications

GTIN: 00049800111080
Kosher Certification: KOF-K
Kosher Status: DAIRY
Case Count: 20
Master Pack: CASE
Net Case Weight: 33.75 Lb.
Gross Case Weight: 35.188 Lb.
Case Cube: 0.825
Pallet Pattern: 8 Ti x 9 Hi (72 Cases/Pallet)
Serving Size: 1/12 PIZZA CRUST (55 G)
Shelf Life(Frozen): 150 DAY
Shelf Life(Refrigerated): 0 DAY
Shelf Life(Ambient): 0 DAY
Case Dimensions: 17.25 IN L x 6.75 IN H x 12.25 IN W
Master Unit Size: 27

Tips & handling

1. Keep product frozen at 0°F (-18°C) or below until ready to useNote: To prevent drying, pizza dough must be completely covered withplastic when thawing, proofing/tempering2. Line sheet pan with parchment and spray with pan release or lightlybrush with oil. Place frozen dough piece(s) on parchment3. Using papers that separate the dough pieces (provided in the case),spray both sides of paper and place over dough pieces4. Stack a second layer of dough. Repeat the process stacking no morethan 5 layers high. If more dough is needed, use additional pans5. Tightly cover pan with plastic and refrigerate overnight (or up to72 hours)6. Remove thawed sheeted dough from cooler and temper/proof at roomtemperature until double in size (minimum of 60 minutes)7. Optional: Using gloved finger tips or a docker, gently dimple ordock the dough for a thinner crust and to eliminate undesirable bubbleson the baked pizza8. Transfer dough to oiled pizza pansNote: Oiled pizza screens or perforated pans will allow for a crispierbaked crust9. Top and bake as follows. Ovens vary so use the suggested guidelinesand optimize time and temperature your operation:o Impinger/Conveyor Oven: 500 - 525°F for 4.5 - 6.5 minuteso Convection Oven: 375 - 400°F for 8 - 11 minuteso Deck Oven: 375 - 400°F for 8 - 11 minutes o Conventional Oven: 450°F for 10 - 12 minutes 10. After baking, allow pizza to set for 3-4 minutes before cutting

Storage

  • Frozen: 150 DAY
  • Refrigerated: 0 DAY
  • Ambient: 0 DAY

Allergens

wheat

Nutrition facts

  • Nutrition Facts
  • 100G Nutrition Facts

Serving Size 1/12 PIZZA CRUST (55 G)

Servings Per Container 12

Amount Per Serving
Calories 150 Calories from Fat 15
Nutrient % Daily Value*
Total Fat 1.5g 2%
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 135mg 6%
Total Carbohydrate 27g 9%
Dietary Fiber 3g 12%
Sugar 3g
Protein 6g 12%
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 8%
Folate 8% Niacin 8%
Riboflavin 6% Thiamin 10%
Energy
Calories 147.6859
Kilojoules 617.9178
Calories from Fat 18.3136
Calories from Fat % 12.4004%
Calories from Saturated Fat 3.2508
Protein 6.8763 g
Carbohydrates 25.4668 g
Sugars 5.1242 g
Sugar Alcohol 0.0000 g
Water 39.8974 g
Fat 2.0348 g
Saturates 0.3612 g
Trans Fat 0.0158 g
Polyunsaturates 0.7645 g
Monounsaturates 0.3102 g
Cholesterol 0.0456 mg
Fiber 4.0065 mg
Minerals
Ash 1.3931 g
Calcium 15.8722 g
Iron 1.1351 g
Sodium 208.3024 g
Thiamin 0.1369 mg Riboflavin 0.0579 mg
Niacin 1.3648 mg Vitamin A 2.1853 iu
Vitamin C 0.0000 mg Folic Acid 11.6337 ug

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