CHEESE HOT DOG ROLL DOUGH

PÂTE À PAIN HOT DOG AU FROMAGE

#17244

Soft hot dog roll dough with cheese mixed in dough approx. 6" long. Proof-and-bake format.

Pate a pain hot dog avec fromage dans la pate. 6 pouces de long . Format etuver et cuire.

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Features & Benefits
1.
Rich's® Bread & Roll doughs are the true equal to scratch production, other than one key benefit: they’re a whole lot easier. Simply pan, thaw, proof and bake pre-scaled and shaped dough. No scaling, mixing, dividing or molding needed. Product can be re-shaped if desired. You can score or cut dough after proofing as desired. You can also add ingredients (seeds, seasoning, spices, etc) prior proofing to create unique appearance and flavours.
Ingredients
Ingredients: Enriched unbleached wheat flour, Water, Cheddar cheese (pasteurized milk, bacterial culture, salt, calcium chloride, microbial enzyme, annatto (colour)), Sugars (glucose-fructose), Yeast, Soyabean oil, Salt, Wheat gluten, Potato flour, Sodium stearoyl-2-lactylate, Acetylated tartaric acid esters of mono and diglycerides, Ascorbic acid, Paprika oleoresin, Enzymes (amylase, pentosanase, glucose oxidase), Turmeric oleoresin.
Ingrédients : Farine de blé enrichie non-blanchie, Eau, Fromage cheddar (lait pasteurise, culture bactérienne, sel, chlorure de calcium, enzyme mi crobien, rocou (couleur)), Sucres (glucose-fructose), Levure, Huile de soya, Sel, Gluten de blé, Farine de pommes de terre, Stéaroyl-2-lactylate de sodium, Esters tartriques des mono- et diglycérides acétylés, Acide ascorbique, Paprika oléorésine, Enzymes (amylase, pentosanase, glucose oxydase), Oléorésine de curcuma.
More Specifications
GTIN:
00049800172449
Kosher Certification:
KOF-K
Case Count:
218
Master Pack:
CASE
Net Case Weight:
13.287 KG
Gross Case Weight:
13.944 KG
Case Cube:
0.030
Serving Size:
1 ROLL (51 G)
Case Dimensions:
40.16 CM L x 29.37 CM W x 25.08 CM H
Pallet Pattern:
10 Ti x 6 Hi (60 Cases/Pallet)
Master Unit Size:
2.15 OZ
Nutrition Facts
17244 standard nutritional panel 17244 standard nutritional panel
100G Nutrition Facts
17244 hundred gram nutritional panel 17244 hundred gram nutritional panel
Tips & Handling
HANDLING INSTRUCTIONS: 1. PAN FROZEN DOUGH PIECES 2 X 8 ON A LINED SHEET PAN, PUT ON A COVERED RACK. DEFROST OVERNIGHT IN THE RETARDER. 2. PULL OUT THE RACK FROM THE RETARDER AND GIVE 20 - 30 MINUTES FLOOR TIME. 3. PROOF AT 95°F (35°C) AND 85% RELATIVE HUMIDITY UNTIL DOUBLE IN SIZE. 4. ADD CHEESE TOPPING ON THE TOP OF EACH ROLL. 5. BAKE UNTIL GOLDEN BROWN. RECOMMENDATION OF OVEN TEMPERATURE AND BAKING TIME: a. CONVECTION: 350°F (175°C) FOR 10 - 12 MINUTES, SPRAY WATER BEFORE PUTTING INTO THE OVEN. b. RACK OVEN: 350°F (175°C) FOR 12 - 15 MINUTES. c. CONVENTIONAL: 375 - 400°F (190 - 205°C) FOR 10 - 12 MINUTES. 6. REMOVE FROM OVEN AND COOL.
MODE D’EMPLOI : 1. PLACEZ LES BOULES DE PÂTE CONGELÉES 2 X 8 SUR UNE PLAQUE À PÂTISSERIE RECOUVERTE DE PAPIER SULFURISÉ, DÉPOSEZ-LES SUR UNE GRILLE RECOUVERTE. LAISSEZ DÉCONGELER TOUTE LA NUIT DANS UN RETARDATEUR. 2. RETIREZ LA GRILLE DU RETARDATEUR ET DONNEZ 20 À 30 MINUTES À TEMPÉRATURE AMBIANTE. 3. POUSSE : (95°F (35°C) ET 85 % HUMIDITÉ RELATIVE) JUSQU'À CE QUE LA PÂTE DOUBLER DE VOLUME. 4. AJOUTEZ DE LA GARNITURE AU FROMAGE SUR CHAQUE PAIN. 5. FAITES CUIRE JUSQU'À QUE LES PAINS SOIENT DORÉS. RECOMMANDATION DE LA TEMPÉRATURE DU FOUR ET DU TEMPS DE CUISSON : a. FOUR À CONVECTION : 175°C (350°F) PENDANT 10 À 12 MINUTES, VAPORISEZ DE L'EAU AVANT DE METTRE AU FOUR. b. FOUR À CHARIOT ROTATIF : 175°C (350°F) PENDANT 12 À 15 MINUTES. c. FOUR À CONVECTION : 190°C à 205°C (375°F à 400°F) PENDANT 10 À 12 MINUTES. 6. RETIREZ DU FOUR ET LAISSEZ REFROIDIR.
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: Milk, Wheat May contain soya and eggs
Contient : Lait, Blé Peut contenir soya et oeufs