Specifications
| Product Code | 08790 |
| Units Per Case | 60 |
| Unit Weight | 6 |
| GTIN Case | 00049800087903 |
| GTIN Item |
| Gross Case Weight | 23.725 LB |
| Net Case Weight | 22.5 LB |
| Case Dimensions | 15.812 IN (L) x 11.562 IN (W) x 7.25 ON (H) |
| Pallet | Tiers: 10 High: 10 |
| Kosher | KDNOAGENCY |
Nutrition
Nutrition Facts
serving size: 1 SUB ROLL (144 G)
| amount per serving | |
| calories | 390 |
| calories from fat | 40 |
| total fat | 4.5g |
| saturated fat | 1g |
| trans fat | 0g |
| cholesterol | 0mg |
| sodium | 780mg |
| total carbohydrates | 74g |
| dietary fiber | 3g |
| sugars | 4g |
| protein | 13g |
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: SOYBEAN OIL, SALT, SODIUM STEAROYL LACTYLATE, DATEM, ASCORBIC ACID, ENZYME. 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 24 (12 X 2) ON LINED SHEET PAN. 2. BAKING: 8 (4 X 2) ON LINED SHEET PAN OR 4 CHANNEL PAN INSERT. 3. RETARD THAWING: 35 F - 38 F (1 C - 3 C) 12 - 18 HOURS; OR 60 MINUTES AT ROOM TEMPERATURE. 4. TEMPER/FLOOR TIME: 15 MINUTES AT ROOM TEMPERATURE. 5. PROOFING: (95 F (35 C), 85% RELATIVE HUMIDITY), 40 - 50 MINUTES TO TEMPLATE # 23 FOR SHEET PAN OR UNTIL ROLLS FILL IN AND ARE 1/2" (1.25 CM) ABOVE TOP OF CHANNEL INSERT. 6. BAKING: RACK OVEN: 375 F (190 C), 14 - 16 MINUTES DECK OVEN: 400 F (205 C), 14 - 16 MINUTES CONVECTION OVEN: 325 F (160 C), 12 - 14 MINUTES MODE D'EMPLOI: 1. MISE EN PLAQUE: VRAC 24 (12 X 2) SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. 2. CUISSON: 8 (4 X 2) SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN SUR UNE PLAQUE A 4 CANAUX. 3. DECONGELATION: DANS LA CHAMBRE A FERMENTATION FROIDE 35 F A 38 F (1 C A 3 C) PENDANT 12 A 18 HEURES OU 60 MINUTES A LA TEMPERATURE DE LA PIECE. 4. POINTAGE: 15 MINUTES A LA TEMPERATURE DE LA PIECE. 5. ETUVER: (95 F (35 C), 85% HUMIDITE RELATIVE.), 40 A 50 MINUTES JUSQU'AU GABARIT # 23 POUR UNE PLAQUE OU JUSQU'A CE QUE LES PETITS PAINS REMPLISSENT ET DEPASSENT DE 1/2" (1.25 CM) AU DESSUS DU CANAL. 6. CUISSON: FOUR A CHARIOTS: 375 F (190 C), 14 A 16 MINUTES FOUR A PONT: 400 F (205 C), 14 A 16 MINUTES FOUR A CONVECTION: 325 F (160 C), 12 A 14 MINUTES
