PROOF & BAKE DELUXE FRENCH ROLL DOUGH SUBMARINE

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

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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
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