Specifications
| Product Code | 09718 |
| Units Per Case | 24 |
| Unit Weight | 22 |
| GTIN Case | 00049800097186 |
| GTIN Item |
| Gross Case Weight | 34.93 LB |
| Net Case Weight | 33 LB |
| Case Dimensions | 16.25 IN (L) x 16.25 IN (W) x 6.25 ON (H) |
| Pallet | Tiers: 6 High: 9 |
| Kosher | DAIRY |
Nutrition
Nutrition Facts
serving size: 1/10 PIZZA CRUST (54 G)
| amount per serving | |
| calories | 140 |
| calories from fat | 10 |
| total fat | 1.5g |
| saturated fat | 0g |
| trans fat | 0g |
| cholesterol | 0mg |
| sodium | 200mg |
| total carbohydrates | 27g |
| dietary fiber | 3g |
| sugars | 2g |
| protein | 5g |
Ingredients
INGREDIENTS FOR U.S. MARKET: WATER, WHOLE WHEAT FLOUR, ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON AS FERROUS SULFATE, THIAMINE MONONITRATE, ENZYME, RIBOFLAVIN, FOLIC ACID), YEAST, SUGAR, CONTAINS LESS THAN 2% OF THE FOLLOWING: SOYBEAN OIL, SALT, WHEAT GLUTEN, POTASSIUM CHLORIDE, 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) 3.5 - 5.5 MINUTES CONVENTIONAL OVEN: 450 F (230 C) 10 - 12 MINUTES MODE D'EMPLOI: 1. GARDER LE PRODUIT AU CONGEATEUR A 0 F (-18 C) OU MOINS JUSQU'A L'UTILISATION. 2. RETIRER LE NOMBRE DɓIRɠDE PES PIZZA EN CRO۔E DU CONGɌATEUR ET LAISSER DɃONGELER PENDANT TOUTE LA NUIT SUR DES PLAQUES PIZZA HUILɅS RECOUVERTES D'UNE PELLICULE PLASTIQUE. (COMME SOLUTION ALTERNATIVE, FAIRE DɃONGELER SUR DES PLAQUES PIZZA ET UTILISER LE MʍE JOUR APRȓ 2 3 HEURES DE DɃONGɌATION LA TEMPɒATURE DE LA PIȃE, 75 F (23 C)). LE TEMPS MAXIMUM DANS LA CHAMBRE DE FERMENTATION FROIDE EST DE 3 JOURS. 3. RETIRER LES CRO۔ES DɃONGELɅS DE LA CHAMBRE DE FERMENTATION FROIDE (CHAMBRE FROIDE) ET LES TRANSFɒER SUR DES PLAQUES PIZZA. LAISSER LA PE DOUBLER DE VOLUME. 4. AFIN D'EMPʃHER LE PRODUIT DE SɃHER DURANT LE TEMPɒAGE (DɃONGɌATION), COUVRIR D'UNE PELLICULE PLASTIQUE OU BROSSER D'HUILE. 5. PIQUER SOIGNEUSEMENT LA PE AFIN DE MINIMISER LA FORMATION DE BOURSOUFLURES ET/OU DE BULLES DURANT LA CUISSON. POUR UNE CRO۔E PLUS ɐAISSE, PERMETTRE LA PE PIZZA DE CONTINUER LEVER JUSQU' L'OBTENTION DE L'ɐAISSEUR DɓIRɅ. 6. AJOUTER LA SAUCE, LE FROMAGE ET LA GARNITURE. 7. CUIRE DE LA FAǏN SUIVANTE: FOUR SOLE: 500 F (260 C) PENDANT 8 11 MINUTES FOUR CONVECTION: 375 F (190 C) PENDANT 7 10 MINUTES FOUR CHALEUR PROPULSɅ: 500 F (260 C) PENDANT 3.5 5,5 MINUTES FOUR CONVENTIONNEL: 450 F (230 C) PENDANT 10 12 MINUTES
