Name: Proof & Bake Italian/French Bread Dough
Brand: Rich's Canada

1.

MULTI-USE MAGIC. Ideal for sandwiches, pizzas, appetizers, or table bread—flexible enough for sweet or savory applications.

2.

ARTISAN LOOK. Bakes into a classic loaf with wide scores and golden crust—perfect for rustic presentations and upscale menus.

3.

CRISP OUTSIDE. Delivers a crusty exterior with a soft, airy interior for a satisfying bite and versatile use.

Ingredients: Enriched unbleached wheat flour, Water, Yeast, Salt, Sugar, Dextrose, Sodium stearoyl-2-lactylate, Enriched unbleached wheat flour, Acetylated tartaric acid esters of mono and diglycerides, Ascorbic acid, Enzyme (amylase), Enzyme (pentosanase), Enzyme (glucose oxidase), Preservative (sulphiting agent), Preservative (added sulphiting agent)

Ingrédients : Farine de blé enrichie non-blanchie, Eau, Levure, Sel, Sucre, Dextrose, Stéaroyl-2-lactylate de sodium, Farine enrichie de ble non-blanchie, Esters tartriques des mono- et diglycérides acétylés, Acide ascorbique, Enzyme (amylase), Enzyme (pentosanase), Enzyme (glucose oxydase), Agent de conservation (agents de sulfitage), Agent de conservation (additionné d'agents de sulfitage)

GTIN:

00057592758628

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:

14.08 KG

Case Cube:

0.027

Serving Size:

1 SLICE (50 G)

Case Dimensions:

40.16 CM L x 29.37 CM W x 23.18 CM H

Pallet Pattern:

10 Ti x 7 Hi (70 Cases/Pallet)

Master Unit Size:

19.6 OZ

HANDLING INSTRUCTIONS: OVEN TEMPERATURES: CONVENTIONAL: 375 - 400°F (190 - 204°C) CONVECTION: 350 °F (180°C) 1. PLACE FROZEN DOUGH ON A LINED SHEET PAN AND COVER WITH SILICONE PAPER. DEFROST OVERNIGHT IN THE RETARDER. 2. MOLD LOAVES INTO THEIR PROPER SHAPE (ENDS SHOULD BE POINTED). PLACE 3 LOAVES ON A PAN. LET STAND AT ROOM TEMPERATURE 30 MINUTES BEFORE PROOFING. 3. PROOF UNTIL 1 1/2 TIMES ITS SIZE. REMOVE FROM PROOF BOX. LET LOAVES STAND AT ROOM TEMPERATURE 5 - 10 MINUTES OR UNTIL DRY TO TOUCH. 4. SLIT EACH LOAF WITH ONE LENGTHWISE CUT ABOUT 1.25 CM (1/2") DEEP. 5. PLACE STEAM IN OVEN. PLACE BREAD IN OVEN AND STEAM OVEN AGAIN. 6. BAKE TO A LIGHT GOLDEN BROWN COLOUR (UNTIL BOTTOM OF BREAD SOUNDS HOLLOW). 7. REMOVE FROM THE OVEN. BRUSH WITH WATER WHILE HOT.

MODE D'EMPLOI : TEMPERATURE DU FOUR : CONVENTIONNEL : (190 - 204°C) 375 - 400°F A CONVECTION : 350°F (180°C) 1. PLACER LA PATE SURGELEE SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN ET COUVRIR D'UNE PELLICULE SILICONE. LAISSER DEGELER TOUTE LA NUIT AU REFRIGERATEUR. 2. DONNER UNE FORME AUX PAINS (LES BOUTS DEVRAIENT ETRE POINTUS). PLACER 3 PAINS SUR UNE PLAQUE. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 30 MINUTES AVANT D'ETUVER. 3. ETUVER JUSQU'A CE QU'ILS AIENT ATTEINT 1 1/2 FOIS LEUR GROSSEUR. 4. PRATIQUER UNE INCISION DE 1,25CM DE PROFONDEUR (1/2" POUCE) SUR TOUTE LA LONGUEUR DE CHACUN DES PAINS. 5. INJECTER DE LA VAPEUR DANS LE FOUR. PLACER LES PAINS DANS LE FOUR ET INJECTER DE NOUVEAU DE LA VAPEUR. 6. CUIRE JUSQU'A CE QUE LES PAINS SOIENT LEGEREMENT DORES (JUSQU'A CE QUELE DESSOUS DU PAIN FASSE UN SON CREUX LORSQU ON LUI DONNE UN LEGER COUP). 7. RETIRER DU FOUR. BADIGEONNER D'EAU PENDANT QU'ILS SONT ENCORE CHAUDS.

Shelf Life From Manufacture: 180 DAYS
Storage Method: Keep Frozen
Storage Method: Garder congelé
Shelf Life Refrigerated, Prepared: 0 DAYS
Shelf Life Ambient, Prepared: 3 DAYS
Shelf Life Refrigerated, Thawed: N/A
Shelf Life Ambient, Thawed: N/A

Contains: Wheat, Gluten, Sulfites Derived from bioengineering (gmo) Bioengineered status of one or more ingredients unknown. further research required Pareve

Proof & Bake Italian/French Bread Dough

PÂTE À PAIN ITALIEN/FRANÇAIS

#75862

Key Specifications

Proof & Bake Italian/French Bread Dough

PÂTE À PAIN ITALIEN/FRANÇAIS

#75862

Key Specifications

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