French Submarine Roll Dough, 60 Count, 6 oz

PATE A PETITE PAIN A SOUS-MARIN FRANCAIS DELUXE

#08790

Light crusty sub roll approx. 11in in length. Proof-and-bake format.

Produit alimentaire surgelé

Buy from distributor
Email
Email
Contact Us
Contact Us
Features & Benefits
1.
FRENCH STYLE. Classic French roll texture with a crisp crust and soft interior—ideal for subs, hoagies, and gourmet builds.
2.
CONSISTENT RISE. Formulated for reliable proofing and baking—ensures uniform size, texture, and quality every time.
3.
PREMIUM LOOK. Golden finish and artisan-style appearance elevate presentation—perfect for upscale dining or deli counters.
Ingredients
Ingredients: Enriched unbleached wheat flour, Water, Yeast, Sugars (glucose-fructose), Soyabean oil, Salt, 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, Levure, Sucres (glucose-fructose), Huile de soya, Sel, Stéaroyl-2-lactylate de sodium, Esters tartriques des mono- et diglycérides acétylés, Acide ascorbique, Enzymes (amylase, pentosanase, glucose oxydase).
More Specifications
GTIN:
00049800087903
Kosher Certification:
KOF-K
Kosher Status:
KDNOAGENCY
Case Count:
60
Master Pack:
CASE
Net Case Weight:
10.206 KG
Gross Case Weight:
10.761 KG
Case Cube:
0.021
Serving Size:
1 SUB ROLL (144 G)
Case Dimensions:
39.37 CM L x 31.12 CM W x 17.14 CM H
Pallet Pattern:
9 Ti x 9 Hi (81 Cases/Pallet)
Master Unit Size:
6 OZ
Nutrition Facts
08790 standard nutritional panel 08790 standard nutritional panel
100G Nutrition Facts
08790 hundred gram nutritional panel 08790 hundred gram nutritional panel
Tips & Handling
HANDLING INSTRUCTIONS: 1. PANNING: BULK 24 (12 X 2) ON LINED SHEET PAN. 2. BAKING: 8 (4 X 2) ON LINED SHEET PAN OR 4 CHANNEL PAN INSERT. 3. RETARD THAWING: 35°F - 38°F (1°C - 3°C) 12 - 18 HOURS; OR 60 MINUTES AT ROOM TEMPERATURE. 4. TEMPER/FLOOR TIME: 15 MINUTES AT ROOM TEMPERATURE. 5. PROOFING: (95°F (35°C), 85% RELATIVE HUMIDITY), 40 - 50 MINUTES TO TEMPLATE # 23 FOR SHEET PAN OR UNTIL ROLLS FILL IN AND ARE 1/2" (1.25 CM) ABOVE TOP OF CHANNEL INSERT. 6. BAKING: RACK OVEN: 375°F (190°C), 14 - 16 MINUTES DECK OVEN: 400°F (205°C), 14 - 16 MINUTES CONVECTION OVEN: 325°F (160°C), 12 - 14 MINUTES
MODE D'EMPLOI: 1. MISE EN PLAQUE: VRAC 24 (12 X 2) SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. 2. CUISSON: 8 (4 X 2) SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN SUR UNE PLAQUE A 4 CANAUX. 3. DECONGELATION: DANS LA CHAMBRE A FERMENTATION FROIDE 35°F A 38°F (1°C A 3°C) PENDANT 12 A 18 HEURES OU 60 MINUTES A LA TEMPERATURE DE LA PIECE. 4. POINTAGE: 15 MINUTES A LA TEMPERATURE DE LA PIECE. 5. ETUVER: (95°F (35°C), 85% HUMIDITE RELATIVE), 40 A 50 MINUTES JUSQU'AU GABARIT # 23 POUR UNE PLAQUE OU JUSQU'A CE QUE LES PETITS PAINS REMPLISSENT ET DEPASSENT DE 1/2" (1.25 CM) AU DESSUS DU CANAL. 6. CUISSON: FOUR A CHARIOTS: 375°F (190°C), 14 A 16 MINUTES FOUR A PONT: 400°F (205°C), 14 A 16 MINUTES FOUR A CONVECTION: 325°F (160°C), 12 A 14 MINUTES
Storage
  • Shelf Life From Manufacture: 180 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 May contain milk, soya and eggs
Contient : Ble Peut contenir lait, soya et oeufs

Key Specifications

00049800087903
1 SUB ROLL (144 G)
180 DAYS
6 OZ
Keep Frozen
60