Specifications
| Product Code | 08955 |
| Units Per Case | 4 |
| Unit Weight | 29.1 |
| GTIN Case | 00053423089558 |
| GTIN Item |
| Gross Case Weight | 8.347 LB |
| Net Case Weight | 7.275 LB |
| Case Dimensions | 16.25 IN (L) x 8.125 IN (W) x 4.25 ON (H) |
| Pallet | Tiers: 10 High: 13 |
| Kosher | PARVE |
Nutrition
Nutrition Facts
serving size: 1/3 PIZZA CRUST (45 G)
| amount per serving | |
| calories | 130 |
| calories from fat | 25 |
| total fat | 3g |
| saturated fat | 0.5g |
| trans fat | 0g |
| cholesterol | 5mg |
| sodium | 170mg |
| total carbohydrates | 23g |
| dietary fiber | 1g |
| sugars | 1g |
| protein | 2g |
Ingredients
INGREDIENTS FOR U.S. MARKET: RICE FLOUR, FILTERED WATER, TAPIOCA STARCH, POTATO STARCH, EGG WHITES, EGGS, VEGETABLE SHORTENING (CANOLA OIL, HYDROGENATED COTTONSEED OIL), SUGAR , CONTAINS LESS THAN 2% OF THE FOLLOWING: ORGANIC EXTRA VIRGIN OLIVE OIL, YEAST, SALT, NATURAL FLAVOR, ORGANIC DEFATTED SOY FLOUR, KOSHER GELATIN, LEAVENING (BAKING SODA, SODIUM ALUMINUM PHOSPHATE), SOY LECITHIN, XANTHAN GUM, GUM ARABIC, ORGANIC GUAR GUM.
Allergens
eggs, soybean
Storage
Shelf Life
- Frozen: 270 days
- Refrigerated: 7 days
- Ambient: 0 days (tightly covered)
Tips & Handling
1) ADD THE DESIRED TOPPINGS; BAKE THE PIZZA CRUST ON ITS OWN PAN SO THAT CROSS-CONTAMINATION CAN BE AVOIDED. IF REMOVED FROM PAN, BAKE CRUST ON A CLEAN SCREEN OR PAN. 2) BAKE UNTIL THE CHEESE MELTS AND CRUST TURNS GOLDEN-BROWN. OVEN TIMES VARY DECK: 375 F - 400 F (190 C - 200 C) FOR 5 - 7 MINUTES CONVECTION: 425 F (220 C) FOR 7 - 10 MINUTES IMPINGER: 500 F (260 C) FOR 3 - 5 MINUTES 3) REMOVE FROM OVEN, LET COOL FOR ONE MINUTE, CUT AND ENJOY! MODE D'EMPLOI: 1) AJOUTER LES GARNITURES VOULUES; CUIRE LA PATE DANS SON MOULE POUR EVITER TOUTE CONTAMINATION CROISEE. CUIRE SUR UN TAMIS OU DANS UN MOULE PROPRE SI LA PATE A ETE RETIREE DE SON MOULE. 2) CUIRE JUSQU'A CE QUE LE FROMAGE AIT FONDU ET QUE LA PATE SOIT DOREE. LA DUREE DE CUISSON VARIE SELON LE FOUR. FOUR A SOLE: 375 F A 400 F (190 C A 200 C) PENDANT 5 A 7 MINUTES CONVECTION: 425 F (220 C) PENDANT 7 A 10 MINUTES IMPINGER: 500 F (260 C) PENDANT 3 A 5 MINUTES 3) RETIRER DU FOUR, LAISSER REFROIDIR PENDANT UNE MINUTE, DECOUPER ET DEGUSTER!
