PROOF & BAKE DELUXE ROLL DOUGH WHEAT SUBMARINE

PATE A PETITE PAIN A SOUS-MARIN DE BLE

#08803

Soft wheat sub roll approx. 11in in length. Proof-and-bake format.

Produit alimentaire surgelé

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Ingredients
Ingredients: Enriched unbleached wheat flour, Water, Whole grain whole wheat flour, Yeast, Sugars (glucose-fructose), Soyabean oil, Wheat gluten, Salt, Sodium stearoyl-2-lactylate, Acetylated tartaric acid esters of mono and diglycerides, Caramel (colour), Ascorbic acid, Enzymes (amylase, pentosanase, glucose oxidase).
Ingrédients : Farine de blé enrichie non-blanchie, Eau, Farine de grains entiers et de blé entier, Levure, Sucres (glucose-fructose), Huile de soya, Gluten de blé, Sel, Stéaroyl-2-lactylate de sodium, Esters tartriques des mono- et diglycérides acétylés, Caramel (couleur), Acide ascorbique, Enzymes (amylase, pentosanase, glucose oxydase).
More Specifications
GTIN:
00049800088030
Kosher Certification:
KOF-K
Kosher Status:
KDNOAGENCY
Case Count:
60
Master Pack:
CASE
Net Case Weight:
10.206 KG
Gross Case Weight:
10.739 KG
Case Cube:
0.022
Serving Size:
1/2 SUB ROLL (72 G)
Case Dimensions:
40.16 CM L x 29.37 CM W x 18.42 CM H
Pallet Pattern:
10 Ti x 10 Hi (100 Cases/Pallet)
Master Unit Size:
6 OZ
Nutrition Facts
08803 standard nutritional panel 08803 standard nutritional panel
100G Nutrition Facts
08803 hundred gram nutritional panel 08803 hundred gram nutritional panel
Tips & Handling
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 - 38 F (1 C - 3 C) 12 - 18 HOURS; OR 60 MINUTES ATROOM TEMPERATURE. 4. TEMPER FLOOR TIME: 15 MINUTES AT ROOM TEMPERATURE. 5. PROOFING: 95 F (35 C), 85 % R.H., 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
1. MISE EN PLAQUE: VRAC 24 (12 X 2) SUR UNE PLAQUE RECOUVERTE D'UN PAPIERPARCHEMIN. 2. CUISSON: 8 (4 X 2) SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN SURUNE PLAQUE A 4 CANAUX. 3. DECONGELATION DANS LA CHAMBRE A FERMENTATION FROIDE 35 A 38 F (1 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% H.R., 40 A 50 MINUTES JUSQU'AU GABARIT NO. 23POUR 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