MADE WITH WHOLE GRAIN 16” PRESHEETED PIZZA DOUGH

Product Code: 09718

16in 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 tempera

Ingredients

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.

Specifications

GTIN: 00049800097186
Kosher Certification: KOF-K
Kosher Status: DAIRY
Case Count: 24
Master Pack: CASE
Net Case Weight: 30 Lb.
Gross Case Weight: 31.9 Lb.
Case Cube: 0.955
Pallet Pattern: 6 Ti x 9 Hi (54 Cases/Pallet)
Serving Size: 1/8 PIZZA CRUST (61 G)
Shelf Life(Frozen): 150 DAY
Shelf Life(Refrigerated): 2 DAY
Shelf Life(Ambient): 0 DAY
Case Dimensions: 16.25 IN L x 6.25 IN H x 16.25 IN W
Master Unit Size: 20

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 ANALTERNATIVE, 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 DURINGBAKING. 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

Storage

  • Frozen: 150 DAY
  • Refrigerated: 2 DAY
  • Ambient: 0 DAY

Allergens

wheat

Nutrition facts

  • Nutrition Facts
  • 100G Nutrition Facts

Serving Size 1/8 PIZZA CRUST (61 G)

Servings Per Container 8

Amount Per Serving
Calories 160 Calories from Fat 15
Nutrient % Daily Value*
Total Fat 1.5g 3%
Saturated Fat 0g 0%
Trans Fat 0g %
Cholesterol 0mg 0%
Sodium 150mg 6%
Total Carbohydrate 30g 10%
Dietary Fiber 3g 13%
Sugar 4g
Protein 7g 14%
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 8%
Folate 8% Niacin 10%
Riboflavin 6% Thiamin 15%
Energy
Calories 147.6859
Kilojoules 617.9178
Calories from Fat 18.3136
Calories from Fat % 12.4004%
Calories from Saturated Fat 3.2508
Protein 6.8763 G
Carbohydrates 25.4668 G
Sugars 5.1242 G
Sugar Alcohol 0.0000 G
Water 39.8974 G
Fat 2.0348 G
Saturates 0.3612 G
Trans Fat 0.0158 G
Polyunsaturates 0.7645 G
Monounsaturates 0.3102 G
Cholesterol 0.0456 MG
Fiber 4.0065 G
Minerals
Ash 1.3931 G
Calcium 15.8722 MG
Iron 1.1351 MG
Sodium 208.3024 MG
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

Interested in learning more?

Contact Us

Contact Us

Please take a moment to participate in a survey

Take the survey