Specifications
| Product Code | 12722 |
| Units Per Case | 144 |
| Unit Weight | 2.75 |
| GTIN Case | 00049800127227 |
| GTIN Item |
| Gross Case Weight | 25.973 LB |
| Net Case Weight | 24.75 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: 1 ROLL (66 G)
| amount per serving | |
| calories | 180 |
| calories from fat | 15 |
| total fat | 1.5g |
| saturated fat | 0g |
| trans fat | 0g |
| cholesterol | 0mg |
| sodium | 360mg |
| total carbohydrates | 35g |
| dietary fiber | 1g |
| sugars | 3g |
| protein | 6g |
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, EGG WHITES, SODIUM STEAROYL LACTYLATE, CITRIC ACID, DATEM, LACTIC ACID, CALCIUM SULFATE, CALCIUM LACTATE, ASCORBIC ACID, ENZYME. MAY CONTAIN MILK, SOY AND SESAME. FOR INFORMATION ONLY - DO NOT PUT ON LABEL CONTAINS: WHEAT, EGGS
Allergens
eggs, wheat
Storage
Shelf Life
- Frozen: 150 days
- Refrigerated: 0 days
- Ambient: 3 days (after baked), sealed in a bag
Tips & Handling
1. PANNING: BULK - 48 (6 X 8) ON PAPER LINED SHEET PAN. BAKING - 12 (3 X 4) ON PAPER LINED SHEET PAN OR DIRECTLY ON PERFORATED SHEET PAN FOR A CRISPIER CRUST. 2. RETARDING THAWING: (35 F - 38 F (1 C - 3 C)), 12 - 18 HOURS; OR (ROOM TEMPERATURE) ON COVERED RACK, 45 MINUTES. 3. TEMPER/FLOORTIME: 20 MINUTES AT ROOM TEMPERATURE. 4. PROOFING: (95 F (35 C), 85% R.H.), 40 - 50 MINUTES TO TEMPLATE #15, OR DOUBLE IN SIZE. 5. BAKING: RACK OVEN: 375 F (190 C), 15 SECONDS STEAM, 14 - 16 MINUTES DECK OVEN: 400 F (205 C), IF AVAILABLE 30 - 45 SECONDS STEAM, 14 - 16 MINUTES CONVECTION OVEN: 325 F - 350 F (160 C - 175 C), 12 - 14 MINUTES * OPEN DAMPER AT MID POINT OF BAKING TIME. MODE D'EMPLOI: 1. MISE EN PLAQUE: VRAC - 48 (6 X 8) SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN CUISSON - 12 (3 X 4) SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN OU DIRECTEMENT SUR UNE PLAQUE PERFOREE POUR UNE CROUTE PLUS CROUSTILLANTE. 2. FERMENTATION - DECONGELATION: (35 F A 38F) (1 C A 3 C) PENDANT 12 A 18 HEURES; OU A LA TEMPERATURE DE LA PIECE SUR UN CHARIOT COUVERT PENDANT 45 MINUTES. 3. TEMPERER/ POINTAGE: 20 MINUTES A LA TEMPERATURE DE LA PIECE. 4. SECONDE FERMENTATION: (95 F (35 C), 85% H.R.), 40 A 50 MINUTES POUR LE GABARIT #15, OU DOUBLER EN VOLUME. 5. CUISSON: FOUR A CHARIOTS: 375F (190 C), 15 SECONDES DE VAPEUR, 14 A 16 MINUTES FOUR A PONT: 400F (205 C), 45 SECONDES DE VAPEUR SI DISPONIBLE, 14 A 16 MINUTES FOUR A CONVECTION: 325 F A 350F (160 A 175 C), 12 A 14 MINUTES * OUVRIR LE CLAPET A LA MI-TEMPS DE CUISSON.
