12" X 16" MADE WITH WHOLE GRAIN PIZZA DOUGH/51
Product Code: 11108
12" x 16" whole grain proof and bake sheeted pizza dough is an edge-to-edge dough thats pre-cut consistent in size scratch-quality easy to handle and made with 51 whole grains. Simply thaw overnight covered and under refrigeration proof covered at room temperature.
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, WHEAT GLUTEN, DEXTROSE, CONTAINS LESS THAN 2% OF THE FOLLOWING: SUGAR, SOYBEAN OIL, OAT FIBER, SALT, POTASSIUM CHLORIDE, ENZYME, ASCORBIC ACID, WHEAT STARCH, DEXTRIN.
|Net Case Weight:||33.75 Lb.|
|Gross Case Weight:||35.19 Lb.|
|Pallet Pattern:||8 Ti x 9 Hi
|Serving Size:||1/12 PIZZA CRUST (55 G)|
|Shelf Life(Frozen):||150 DAYS|
|Shelf Life(Refrigerated):||0 DAYS|
|Shelf Life(Ambient):||0 DAYS|
|Case Dimensions:||17.25 IN L x 12.25 IN W x 6.75 IN H|
|Master Unit Size:||27|
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: o Impinger/Conveyor Oven: 500 - 525°F for 4.5 - 6.5 minutes o Convection Oven: 375 - 400°F for 8 - 11 minutes o Deck Oven: 375 - 400°F for 8 - 11 minutes o Conventional Oven: 450°F for 10 - 12 minutes 10. After baking, allow pizza to set for 3-4 minutes before cutting
- Frozen: 150 DAYS
- Refrigerated: 0 DAYS
- Ambient: 0 DAYS
- Nutrition Facts
- 100G Nutrition Facts
Serving Size 1/12 PIZZA CRUST (55 G)
Servings Per Container 12
|Amount Per Serving|
|Calories 150||Calories from Fat 15|
|Nutrient||% Daily Value*|
|Total Fat 1.5g||2%|
|Saturated Fat 0g||0%|
|Trans Fat 0g||%|
|Total Carbohydrate 27g||9%|
|Dietary Fiber 3g||12%|
|Vitamin A 0%||Vitamin C 0%|
|Calcium 0%||Iron 8%|
|Folate 8%||Niacin 8%|
|Riboflavin 6%||Thiamin 10%|
|Calories from Fat||18.3136|
|Calories from Fat %||12.4004%|
|Calories from Saturated Fat||3.2508|
|Sugar Alcohol||0.0000 G|
|Trans Fat||0.0158 G|
|Thiamin 0.1369 MG||Riboflavin 0.0579 MG|
|Niacin 1.3648 MG||Vitamin A IU / 0.6562 RE|
|Vitamin C 0.0000 MG||Folic Acid 11.6337 UG|
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