Specifications
| Product Code | 18008 |
| Units Per Case | 30 |
| Unit Weight | 15 |
| GTIN Case | 00049800180086 |
| GTIN Item |
| Gross Case Weight | 29.225 LB |
| Net Case Weight | 28.125 LB |
| Case Dimensions | 15.812 IN (L) x 11.562 IN (W) x 8.125 ON (H) |
| Pallet | Tiers: 10 High: 8 |
| Kosher | PARVE |
Nutrition
Nutrition Facts
serving size: 2 OZ (56 G ABOUT 2 INCH SLICE)
| amount per serving | |
| calories | 150 |
| calories from fat | 5 |
| total fat | 0.5g |
| saturated fat | 0g |
| trans fat | 0g |
| cholesterol | 0mg |
| sodium | 360mg |
| total carbohydrates | 29g |
| dietary fiber | 1g |
| sugars | 1g |
| protein | 6g |
Ingredients
ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON AS FERROUS SULFATE, THIAMINE MONONITRATE, ENZYME, RIBOFLAVIN, FOLIC ACID), WATER, YEAST, CONTAINS LESS THAN 2% OF THE FOLLOWING: SALT, HIGH FRUCTOSE CORN SYRUP, DEXTROSE, WHEAT GLUTEN, SODIUM STEAROYL LACTYLATE, DATEM, ASCORBIC ACID, ENZYME. CONTAINS: WHEAT MAY CONTAIN MILK, SOY, EGG AND SESAME
Allergens
wheat
Storage
Shelf Life
- Frozen: 150 days
- Refrigerated: 0 days
- Ambient: 3 days (after baked), sealed in a bag
Tips & Handling
1. PANNING: BULK - 12 DOWN ON LINED SHEET PAN. BAKING - (BAGUETTE FRENCH SCREEN PAN) - 4 PER PAN 18 X 26 SHEET PAN - 3 ACROSS, OR 4 DOWN BAKE DIRECTLY ON PERFORATED SHEET PAN FOR A CRISPIER CRUST. 2. RETARDING THAWING: (35 - 38 F), 12 - 18 HOURS ON COVERED RACK. 3. FOR 23" FRENCH: STRETCH TO 22" LENGTH AND PLACE ON PAN. FOR 15" FRENCH: 3 ACROSS PER SHEET PAN. 4. TEMPER FLOORTIME: 30 MINUTES AT ROOM TEMPERATURE. 5. PROOFING: (95 F, 85% R.H.), 40 - 50 MINUTES, TO TEMPLATE 23" FRENCH-TEMPLATE #32 FOR CHANNEL PAN OR TEMPLATE #41 ON FLAT SHEET PAN, 15" FRENCH-TEMPLATE #34 6. SCORING: 23" FRENCH - STARTING 1" FROM THE END, MAKE FIVE, 1/2" DEEP CUTS DOWN THE LENGTH OF THE LOAF. 15" FRENCH - MAKE FOUR, 1/2" DEEP DIAGONAL CUTS ACROSS THE WIDTH OF THE LOAF. 7. BAKING: RACK OVEN: 375 F, 25 - 30 MINUTES; *STEAM - 25 SECONDS DECK OVEN: 400 F, 25 - 30 MINUTES; *STEAM - 30 - 45 SECONDS CONVECTION: 325 - 350 F, 20 - 25 MINUTES; *STEAM - N/A *OPEN DAMPER AT MID POINT OF BAKING TIME.
