Specifications
| Product Code | 11568 |
| Units Per Case | 32 |
| Unit Weight | 16.25 |
| GTIN Case | 00049800115682 |
| GTIN Item |
| Gross Case Weight | 34.225 LB |
| Net Case Weight | 32.5 LB |
| Case Dimensions | 14.25 IN (L) x 14.25 IN (W) x 8.5 ON (H) |
| Pallet | Tiers: 6 High: 8 |
| Kosher | Dairy |
Nutrition
Nutrition Facts
serving size: 1/8 Pizza Crust (50 G)
| amount per serving | |
| calories | 130 |
| calories from fat | 10 |
| total fat | 1.5g |
| saturated fat | 0g |
| trans fat | 0g |
| cholesterol | 0mg |
| sodium | 190mg |
| total carbohydrates | 25g |
| dietary fiber | 2g |
| sugars | 1g |
| protein | 5g |
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, Sugar, Contains Less Than 2% Of The Following: Soybean Oil, Wheat Gluten, Salt, Potassium Chloride, Ascorbic Acid, Enzyme. Contains: Wheat May Contain Milk, Soy, Egg And Sesame
Allergens
wheat
Storage
Shelf Life
- Frozen: 120 Days
- Refrigerated: 2 days (covered with plastic)
- Ambient: 0 days
Tips & Handling
1. Keep Product Frozen At 0 F (-18 C) Or Below Until Ready To Use Note: To Prevent Drying, Pizza Dough Must Be Completely Covered With Plastic When Thawing, Proofing/Tempering 2. Line Sheet Pan With Parchment And Spray With Pan Release Or Lightly Brush With Oil. Place Frozen Dough Piece(S) On Parchment 3. Using Papers That Separate The Dough Pieces (Provided In The Case), Spray Both Sides Of Paper And Place Over Dough Pieces 4. Stack A Second Layer Of Dough. Repeat The Process Stacking No More Than 5 Layers High. If More Dough Is Needed, Use Additional Pans 5. Tightly Cover Pan With Plastic And Refrigerate Overnight (Or Up To 72 Hours) 6. Remove Thawed Sheeted Dough From Cooler And Temper/Proof At Room Temperature Until Double In Size (Minimum Of 60 Minutes) 7. Optional: Using Gloved Finger Tips Or A Docker, Gently Dimple Or Dock The Dough For A Thinner Crust And To Eliminate Undesirable Bubbles On The Baked Pizza 8. Transfer Dough To Oiled Pizza Pans Note: Oiled Pizza Screens Or Perforated Pans Will Allow For A Crispier Baked Crust 9. Top And Bake As Follows. Ovens Vary So Use The Suggested Guidelines And Optimize Time And Temperature Your Operation: Impinger/Conveyor Oven: 500 - 525 F (260 - 275 C) For 4.5 - 6.5 Minutes Convection Oven: 375 - 400 F (190 - 205 C) For 8 - 11 Minutes Deck Oven: 375 - 400 F (190 - 205 C) For 8 - 11 Minutes Conventional Oven: 450 F (230 C) For 10 - 12 Minutes 10. After Baking, Allow Pizza To Set For 3-4 Minutes Before Cutting
