PROOF & BAKE BREAD DOUGH PUMPERNICKEL

PATE A PAIN PUMPERNICKEL

#73517

A coarse, dark bread with a slightly sour taste, made with high proportion of rye flour and a small amount of wheat flour. Proof-and-bake format.

Produit alimentaire surgelé

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Ingredients
Ingredients: Enriched unbleached wheat flour, Water, Yeast, Rye flour, Rye flakes, Natural flavour (contains wheat ingredients), Caramel (colour), Wheat gluten, Salt, Soyabean oil, Caraway seeds, Sodium stearoyl-2-lactylate, Acetylated tartaric acid esters of mono and diglycerides, Ascorbic acid, Enzymes (amylase, pentosanase, glucose oxidase).
Ingredients : Farine de blé enrichie non-blanchie, Eau, Levure, Farine de seigle, Flocons de seigle, Arome naturelle (contient des ingredients de ble), Caramel (couleur), Gluten de ble, Sel, Huile de soya, Graines de carvi, Stearoyl-2-lactylate de sodium, Esters tartriques des mono et diglycerides acetyles, Acide ascorbique, Enzyme (amylase, pentosanase, glucose oxydase).
More Specifications
GTIN:
00057592735179
Kosher Certification:
KOF-K
Kosher Status:
PARVE
Kosher Certificate:
View Certificate
Case Count:
24
Master Pack:
CASE
Net Case Weight:
13.336 KG
Gross Case Weight:
14.125 KG
Case Cube:
0.032
Serving Size:
1 SLICE (50 G)
Case Dimensions:
44.77 CM L x 33.66 CM W x 20.96 CM H
Pallet Pattern:
8 Ti x 7 Hi (56 Cases/Pallet)
Master Unit Size:
19.6 OZ
Nutrition Facts
73517 standard nutritional panel 73517 standard nutritional panel
100G Nutrition Facts
73517 hundred gram nutritional panel 73517 hundred gram nutritional panel
Tips & Handling
1. PLACE FROZEN BREAD ON A LINED SHEET PAN. DEFROST OVERNIGHT IN THE RETARDER. 2. PLACE DOUGH IN A ROUND PAN OR BREAD PAN. GIVE 20 - 30 MINUTES FLOOR TIME. 3. PROOF UNTIL 1 1/2 TIMES THE SIZE. 4. PLACE STEAM IN OVEN. PLACE BREAD IN OVEN, PLACE STEAM IN OVEN AGAIN. 5. BAKE UNTIL THE BREAD SOUNDS HOLLOW WHEN TAPPED ON THE BOTTOM. OVEN TEMPERATURE: CONVENTIONAL: 375 F - 400 F (190 C - 205 C) CONVECTION: 350 F (175 C)
MODE D'EMPLOI: 1. PLACER LA PATE A PAIN SURGELEE SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. LAISSER DEGELER TOUTE LA NUIT AU REFRIGERATEUR. 2. PLACER LA PATE DANS UN MOULE ROND OU DANS UN MOULE A PAIN. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQU'A CE QU'ILS AIENT ATTEINT 1 1/2 FOIS LEUR GROSSEUR. 4. INJECTER DE LA VAPEUR DANS LE FOUR. PLACER LES PAINS DANS LE FOUR ET INJECTER DE NOUVEAU DE LA VAPEUR. 5. CUIRE JUSQU'A CE QUE LE DESSOUS DU PAIN FASSE UN SON CREUX LORSQU ON LUI DONNE UN LEGER COUP. 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: Wheat, Rye May contain milk, soya and eggs
Contient : Ble, Seigle Peut contenir lait, soya et oeufs

Key Specifications

00057592735179
1 SLICE (50 G)
150 DAYS
19.6 OZ
Keep Frozen
24