Specifications
| Product Code | 34932 |
| Units Per Case | 60 |
| Unit Weight | 7.5 |
| GTIN Case | 00049800349322 |
| GTIN Item |
| Gross Case Weight | 29.806 LB |
| Net Case Weight | 28.125 LB |
| Case Dimensions | 19.25 IN (L) x 12.25 IN (W) x 5.5 ON (H) |
| Pallet | Tiers: 7 High: 10 |
| Kosher | DAIRY |
Nutrition
Nutrition Facts
serving size: 1/3 PIZZA CRUST (53 G)
| amount per serving | |
| calories | 140 |
| calories from fat | 10 |
| total fat | 1g |
| saturated fat | 0g |
| trans fat | 0g |
| cholesterol | 0mg |
| sodium | 280mg |
| 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, HIGH FRUCTOSE CORN SYRUP, CONTAINS LESS THAN 2% OF THE FOLLOWING: SALT, SOYBEAN OIL, WHEAT GLUTEN, 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 SHEETED PIZZA DOUGHS FROM THE FREEZER AND ALLOW EACH TO THAW OVERNIGHT ON OILED PIZZA PANS COVERED WITH 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 DURING BAKING. 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
