PROOF & BAKE BREAD DOUGH WITH RAISINS

PATE A PAIN AUX RAISINS SECS

#73306

Bread dough formulated with a sweet dough and an abundance of raisins. Ideal for breakfast toast or a sweeter snack. Proof & Baked format.

Pâte à pain formulé une pâte sucré et une abondance de raisins. Idéal pour les pains déjeuners ou une collation sucré. Format Étuver et Cuire.

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Features & Benefits
1.
Bread made with raisins and swirls of cinnamon. Proof-and-bake format.
Ingredients
Ingredients: Enriched unbleached wheat flour, Water, Raisins, Yeast, Sugars (glucose-fructose), Soyabean oil, Skim milk powder, Wheat gluten, Salt, Dried whole eggs, Sodium stearoyl-2-lactylate, Acetylated tartaric acid esters of mono and diglycerides, Ascorbic acid, Enzymes (amylase, pentosanase, glucose oxidase).
Ingrédients : Farine de blé enrichie non-blanchie, Eau, Raisins secs, Levure, Sucres (glucose-fructose), Huile de soya, Lait écrémé en poudre , Gluten de blé, Sel, Poudre d'oeufs entiers, Stéaroyl-2-lactylate de sodium, Esters tartriques des mono- et diglycérides acétylés, Acide ascorbique, Enzymes (amylase, pentosanase, glucose oxydase).
More Specifications
GTIN:
00057592733069
Kosher Certification:
KOF-K
Kosher Status:
KDNOAGENCY
Case Count:
24
Master Pack:
CASE
Net Case Weight:
12.587 KG
Gross Case Weight:
13.275 KG
Case Cube:
0.024
Serving Size:
2 OZ (56 G/ABOUT 1 INCH SLICE)
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:
18.5 OZ
Nutrition Facts
73306 standard nutritional panel 73306 standard nutritional panel
100G Nutrition Facts
73306 hundred gram nutritional panel 73306 hundred gram nutritional panel
Tips & Handling
1. PLACE FROZEN DOUGH ON A LINED SHEET PAN. DEFROST OVERNIGHT IN THE RETARDER. 2. PLACE THE DOUGH IN THE BREAD PANS SEAM DOWN. GIVE 20-30 MINUTES FLOOR TIME. 3. PROOF UNTIL THE BREAD IS APPROXIMATELY 1" (2.5 CM) ABOVE THE SIDES OFTHE PAN. 4. BAKE UNTIL BOTH SIDES AND THE TOP ARE GOLDEN BROWN. 5. GLAZE WHILE HOT. ICE WHEN COOL IF DESIRED. OVEN TEMPERATURES: CONVENTIONAL: 375 F - 400 F (190 C - 205 C) CONVECTION: 350 F (175 C)
MODE D EMPLOI: 1. PLACER LA PATE CONGELEE SUR UNE PLAQUE DE FOUR RECOUVERTE.DECONGELER PENDANT TOUTE UNE NUIT AU REFRIGERATEUR. 2. PLACER LA PATE DANS LES MOULES A PAIN, FENTE VERS LE BAS. LAISSER REPOSER PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQU A CE QUE LES PAINS SOIENT ENVIRON 1" (2,5 CM) PLUS HAUTS QUE LES COTES DES MOULES. 4. CUIRE LES PAINS JUSQU A CE QU ILS SOIENT BIEN DORES DE CHAQUE COTE ET AU-DESSUS. 5. DORER LES PAINS LORSQU ILS SONT CHAUDS. AU BESOIN, LES GLACER LORSQU'ILS SONT FROIDS. TEMPERATURE DU FOUR: CONVENTIONNEL: 375 F A 400 F (190 C A 205 C) A CONVECTION: 350 F (175 C)
Storage
  • Shelf Life From Manufacture: 150 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, Milk, Wheat May contain soya
Contient : Oeufs, Lait, Ble Peut contenir soya