Specifications
| Product Code | 06760 |
| Units Per Case | 20 |
| Unit Weight | 26 |
| GTIN Case | 00049800067608 |
| GTIN Item |
| Gross Case Weight | 34.287 LB |
| Net Case Weight | 32.5 LB |
| Case Dimensions | 15.812 IN (L) x 11.562 IN (W) x 10.187 ON (H) |
| Pallet | Tiers: 10 High: 6 |
| Kosher | PARVE |
Nutrition
Nutrition Facts
serving size: 1/12 PIZZA (53 G)
| amount per serving | |
| calories | 140 |
| calories from fat | 15 |
| total fat | 1.5g |
| saturated fat | 0g |
| trans fat | 0g |
| cholesterol | 0mg |
| sodium | 250mg |
| total carbohydrates | 27g |
| dietary fiber | 1g |
| sugars | 1g |
| protein | 5g |
Ingredients
INGREDIENTS FOR U.S. MARKET: ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON AS FERROUS SULFATE, THIAMINE MONONITRATE, ENZYME, RIBOFLAVIN, FOLIC ACID), WATER, YEAST, SOYBEAN OIL, CONTAINS LESS THAN 2% OF THE FOLLOWING: HIGH FRUCTOSE CORN SYRUP, SALT, SODIUM STEAROYL LACTYLATE, ASCORBIC ACID, ENZYME. MAY CONTAIN MILK, SOY, EGG AND SESAME
Allergens
wheat
Storage
Shelf Life
- Frozen: 150 days
- Refrigerated: 2 days (tightly covered)
- Ambient: 2 hours (tightly covered)
Tips & Handling
1. KEEP PRODUCT FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 2. REMOVE DESIRED NUMBER OF DOUGH BALLS FROM THE FREEZER AND ALLOW EACH TO THAW OVERNIGHT IN RETARDER (COOLER) ON OILED PANS COVERED WITH PLASTIC TO PREVENT DRYING. (AS AN ALTERNATIVE, USE THE SAME DAY AFTER 1-4 HOURS THAW TIME AT ROOM TEMPERATURE, 75 F (24 C). SMALL DOUGH BALLS THAW FASTER THAN LARGE ONES.) 3. REMOVE DOUGH BALLS FROM THE RETARDER (COOLER) AND DUST EACH WITH FLOUR. 4. TO EASE STRETCHING, ALLOW THE DOUGH TO SIT AT ROOM TEMPERATURE FOR 30 MINUTES OR MORE BEFORE SHAPING. 5. SHAPE THE DOUGH BALL TO FIT THE DESIRED PAN USING A MECHANICAL SHEETER, ROLLING PIN, OR BY HAND. 6. PLACE PIZZA DOUGH ON AN OILED PIZZA PAN OR SCREEN AND CAREFULLY DOCK TO MINIMIZE BLISTERING AND/OR BUBBLING DURING BAKING. 7. BRUSH CRUST WITH OIL OR COVER WITH PLASTIC AND LET STAND AT ROOM TEMPERATURE FOR APPROXIMATELY 1 - 2 HOURS (MINIMUM DOUGH TEMP. 65 F (18 C)) UNTIL DESIRED THICKNESS IS OBTAINED. 8. ADD SAUCE, CHEESE AND TOPPINGS. 9. BAKING: DECK OVEN 500 F (260 C) 8 - 11 MINUTES CONVECTION OVEN 375 F (190 C) 7 - 10 MINUTES CONVENTIONAL OVEN 450 F (230 C) 12 - 15 MINUTES FORCED AIR CONVEYOR OVEN 500 F (260 C) 4.5 - 5.5 MINUTES OR UNTIL DESIRED CRUST COLOR IS ACHIEVED AND CHEESE IS MELTED. 10. REMOVE PIZZA FROM THE OVEN AND SERVE IMMEDIATELY.
