Specifications
| Product Code | 07386 |
| Units Per Case | 72 |
| Unit Weight | 6.6 |
| GTIN Case | 00049800073869 |
| GTIN Item |
| Gross Case Weight | 31.597 LB |
| Net Case Weight | 29.7 LB |
| Case Dimensions | 16 IN (L) x 15.25 IN (W) x 6 ON (H) |
| Pallet | Tiers: 6 High: 8 |
| Kosher | DAIRY |
Nutrition
Nutrition Facts
serving size: 1/3 PIZZA CRUST (54 G)
| amount per serving | |
| calories | 150 |
| calories from fat | 25 |
| total fat | 2.5g |
| saturated fat | 1.5g |
| trans fat | 0g |
| cholesterol | 0mg |
| sodium | 320mg |
| total carbohydrates | 26g |
| dietary fiber | 1g |
| sugars | 1g |
| protein | 5g |
Ingredients
INGREDIENTS FOR US MARKET: ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, IRON AS FERROUS SULFATE, THIAMINE MONONITRATE, ENZYME, RIBOFLAVIN, FOLIC ACID), WATER, YEAST, CONTAINS LESS THAN 2% OF THE FOLLOWING: SUGAR, WHEAT GLUTEN, SOYBEAN OIL, HYDROGENATED SOYBEAN OIL, LEAVENING (SODIUM ALUMINUM PHOSPHATE, BAKING SODA), SALT, BUTTERMILK, PART SKIM MOZZARELLA CHEESE (MILK, BACTERIAL CULTURE, SALT, CALCIUM CHLORIDE, ENZYME), CHEDDAR CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), GUAR GUM, WHEY POWDER (A MILK DERIVATIVE), XANTHAN GUM, GARLIC POWDER, DATEM, MALTED BARLEY FLOUR, DEXTROSE, ENZYME, ASCORBIC ACID, SODIUM PHOSPHATE, LACTIC ACID. MAY CONTAIN SOY, EGG AND SESAME
Allergens
milk, wheat
Storage
Shelf Life
- Frozen: 120 days
- Refrigerated: 0 days (tightly covered)
- Ambient: 2 hours (tightly covered)
Tips & Handling
STORE FROZEN AT 0 F TO -10 F (-18 - -23 C) WHEN READY TO USE, REMOVE DESIRED NUMBER OF UNITS FROM CASE AND THEN RESEAL CASE AND RETURN TO FREEZER. FREEZER TO OVEN: ADD SAUCE, CHEESE AND TOPPINGS. BAKE UNTIL CHEESE MELTS AND CRUST TURNS GOLDEN BROWN. CONVECTION OVEN: 375 F (190 C) FOR 9 - 11 MINUTES. CONVEYOR OVEN: 500 - 550 F (260 - 290 C) FOR 4.5 - 6.5 MINUTES. REMOVE PIZZA FROM OVEN. ALLOW TO SET FOR ONE MINUTE. SERVE WHILE HOT. THAWED: COVER AND THAW (UP TO 2 HOURS AT ROOM TEMPERATURE 75 F (23 C). ADD SAUCE, CHEESE AND TOPPINGS. BAKE UNTIL CHEESE MELTS AND CRUST TURNS GOLDEN BROWN. CONVECTION OVEN: 375 F (190 C) FOR 8 - 10 MINUTES. CONVEYOR OVEN: 500 F (260 C) FOR 4 - 5 MINUTES. REMOVE PIZZA FROM OVEN. ALLOW TO SET FOR ONE MINUTE. SERVE WHILE HOT. MODE D'EMPLOI: GARDER AU CONGELATEUR A 0 F A -10 F (-18 C A -23 C) LORSQUE VOUS ETES PRET A L'UTILISER, RETIRER LE NOMBRE DESIRE D'UNITES DE LA CAISSE, SCELLER A NOUVEAU LA CAISSE ET REMETTRE AU CONGELATEUR. DU CONGELATEUR AU FOUR: AJOUTER LA SAUCE, LE FROMAGE ET LES GARNITURES. CUIRE JUSQU'A CE QUE LE FROMAGE SOIT FONDU ET QUE LA CROUTE SOIT DOREE. FOUR A CONVECTION: 375 F (190 C) POUR 9 A 11 MINUTES. FOUR A BANDE TRANSPORTEUSE: 500 F A 550 F (260 C A 290 C) POUR 4.5 A 6.5 MINUTES RETIRER LA PIZZA DU FOUR. LAISSER REPOSER PENDANT UNE MINUTE. SERVIR PENDANT QUE LA PIZZA EST CHAUDE. DECONGELEE: COUVRIR ET LAISSER DEGELER (JUSQU'A 2 HEURES A LA TEMPERATURE DE LA PIECE 75 F (23 C). AJOUTER LA SAUCE, LE FROMAGE ET LES GARNITURES. CUIRE JUSQU'A CE QUE LE FROMAGE SOIT FONDU ET QUE LA CROUTE SOIT DOREE. FOUR A CONVECTION: 375 F (190 C) POUR 8 A 10 MINUTES. FOUR A BANDE TRANSPORTEUSE: 500 F (260 C) POUR 4 A 5 MINUTES RETIRER LA PIZZA DU FOUR. LAISSER REPOSER PENDANT UNE MINUTE. SERVIR PENDANT QUE LA PIZZA EST CHAUDE.
