CINNAMON LOAF DOUGH

PATE A PAIN DE CANNELLE

#08969

Soft, sweet bread dough made with rich cinnamon. Proof and bake format.

Produit alimentaire surgelé

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Ingredients
Ingredients: Enriched unbleached wheat flour, Water, Sugars (glucose-fructose, sugar), Yeast, Soyabean oil, Cinnamon, Salt, Distilled monoglycerides, Modified corn starch, Dried whole eggs, Acetylated tartaric acid esters of mono and diglycerides, Sodium stearoyl-2-lactylate, Caramel (colour), Natural and artificial flavour, Ascorbic acid, Enzymes (amylase, pentosanase, glucose oxidase), Carotene (colour).
Ingrédients : Farine de blé enrichie non-blanchie, Eau, Sucres (glucose-fructose, sucre), Levure, Huile de soya, Cannelle, Sel, Monoglycérides distillés, Amidon de maïs modifié, Poudre d'oeufs entiers, Esters tartriques des mono- et diglycérides acétylés, Stéaroyl-2-lactylate de sodium, Caramel (couleur), Arôme naturel et artificiel, Acide ascorbique, Enzymes (amylase, pentosanase, glucose oxydase), Carotène (couleur).
More Specifications
GTIN:
00049800089693
Kosher Certification:
KOF-K
Kosher Status:
DAIRY
Case Count:
24
Master Pack:
CASE
Net Case Weight:
12.417 KG
Gross Case Weight:
13.102 KG
Case Cube:
0.024
Case Dimensions:
40.16 CM L x 29.37 CM W x 20.64 CM H
Pallet Pattern:
10 Ti x 8 Hi (80 Cases/Pallet)
Master Unit Size:
18.25 OZ
Nutrition Facts
08969 standard nutritional panel 08969 standard nutritional panel
100G Nutrition Facts
08969 hundred gram nutritional panel 08969 hundred gram nutritional panel
Tips & Handling
1. PANNING: BULK - 6 X 2 ON LINED SHEET PAN BAKING - 4 X 4 - STRAP PAN. 2. RETARDING THAWING: (35 - 38 F) (1- 3 C), 12 - 18 HOURS ON COVERED RACK. 3. SPRAY STRAP PANS WITH VEGETABLE PAN RELEASE AND PLACE LOAVES IN STRAP PANS. 4. STARTING 1/2" (1.3 CM) FROM THE END OF THE LOAF, CUT A 1" (2.5 CM) DEEP, 5" (12.5 CM) LONG SLIT DOWN THE CENTER OF THE DOUGH. 5. TEMPER/FLOORTIME: 45 MINUTES AT ROOM TEMPERATURE. 6. PROOFING: (95 F (35 C), 85% R.H.), 40 - 50 MINUTES TO TEMPLATE #33 OR 1/2" (1.3 CM) ABOVE SIDES OF PAN. 7. BAKING: RACK OVEN: 325 F (160C), 30 - 35 MINUTES DECK OVEN: 350 F (175 C), 25 - 30 MINUTES CONVECTION OVEN 325 F (160 C), 18 - 22 MINUTES
MODE D'EMPLOI 1. MISE EN PLAQUE: VRAC - 6 X 2 SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN CUISSON - 4 X 4 DANS UN MOULE A SANGLES. 2. FERMENTATION/DECONGELATION: (35 - 38 F) (1 - 3 C), PENDANT 12 A 18 HEURES SUR UN CHARIOT COUVERT. 3. VAPORISER LES MOULES A SANGLES D'UN PRODUIT VEGETAL NON COLLANT ET PLACER LES PAINS DANS LES MOULES. 4. PRATIQUER UNE INCISION DE 1" (2,5 CM) DE PROFONDEUR, DE 5" (12,5CM) DELONG DANS LE CENTRE DE LA PATE. 5. TEMPERER/ POINTAGE: 45 MINUTES A LA TEMPERATURE DE LA PIECE. 6. SECONDE FERMENTATION : (95 F (35 C), 85% H.R.), 40 A 50 MINUTES POUR LE GABARIT #33, OU 1/2"(1,3 CM) AU DESSUS DES COTES DU MOULE. 7. CUISSON: FOUR A CHARIOTS: 325 F (160 C) DE 30 A 35 MINUTES FOUR A PONT: 350 F (175 C) DE 25 A 30 MINUTES FOUR A CONVECTION: 325 F (160 C) DE 18 A 22 MINUTES
Storage
  • Shelf Life From Manufacture: 210 DAYS
  • Storage Method: Keep Frozen
  • Storage Method: Garder congelé
  • Shelf Life Refrigerated, Prepared: 0 DAYS
  • Shelf Life Ambient, Prepared: 0 DAYS
  • Shelf Life Refrigerated, Thawed: N/A
  • Shelf Life Ambient, Thawed: N/A
Allergens
Contains: Eggs, Wheat May contain milk and soya
Contient : Oeufs, Ble Peut contenir lait et soya