CRUSTY KAISER ROLL DOUGH

PATE A PETIT PAIN KAISER CROUTE

#73410

A round yeast-leavened roll with a crisp crust, used for making sandwiches or served as a breakfast roll. Signature star-shape ridges stamped into the top of the roll. Proof-and-bake format.

Produit alimentaire surgelé

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Ingredients
Ingredients: Enriched unbleached wheat flour, Water, Yeast, Sugars (glucose-fructose), Salt, Soyabean oil, Sodium stearoyl-2-lactylate, Acetylated tartaric acid esters of mono and diglycerides, Citric acid, Lactic acid, Calcium sulphate, Ascorbic acid, Calcium lactate, Enzymes (amylase, pentosanase, glucose oxidase).
Ingrédients : Farine de blé enrichie non-blanchie, Eau, Levure, Sucres (glucose-fructose), Sel, Huile de soya, Stéaroyl-2-lactylate de sodium, Esters tartriques des mono- et diglycérides acétylés, Acide citrique, Acide lactique, Sulfate de calcium, Acide ascorbique, Lactate de calcium, Enzymes (amylase, pentosanase, glucose oxydase).
More Specifications
GTIN:
00057592734103
Kosher Certification:
KOF-K
Kosher Status:
PARVE
Case Count:
108
Master Pack:
CASE
Net Case Weight:
8.42 KG
Gross Case Weight:
8.873 KG
Case Cube:
0.022
Case Dimensions:
40.16 CM L x 29.37 CM W x 18.42 CM H
Pallet Pattern:
10 Ti x 9 Hi (90 Cases/Pallet)
Master Unit Size:
2.75 OZ
Nutrition Facts
73410 standard nutritional panel 73410 standard nutritional panel
100G Nutrition Facts
73410 hundred gram nutritional panel 73410 hundred gram nutritional panel
Tips & Handling
1. PLACE FROZEN ROLLS ON A LINED SHEET PAN. COVER AND DEFROST OVERNIGHTIN THE RETARDER. 2. DIP IN WATER, THEN PAN 3 X 5. GIVE 20 - 30 MINUTES FLOOR TIME. 3. PROOF UNTIL 2 1/2 TIMES ITS ORIGINAL SIZE. SPRAY WITH WATER BEFORE PLACING IN OVEN. 4. BAKE UNTIL GOLDEN BROWN (BRUSH WITH WATER IF DESIRED). OVEN TEMPERATURE: CONVENTIONAL: 375 F - 400 F (190 C - 205 C) CONVECTION: 350 F (180 C)
MODE D EMPLOI: 1. PLACER LES PETITS PAINS SURGELES SUR UNE PLAQUE RECOUVERTE D'UN PAPIERPARCHEMIN. COUVRIR ET LAISSER DEGELER AU REFRIGERATEUR PENDANT TOUTE LA NUIT. 2. TREMPER DANS L'EAU ET PLACER EN RANGEES DE 3 X 5. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQU'A CE QUE LA PATE AIT DOUBLE DE 2 1/2 FOIS SA GROSSEUR. VAPORISER D'EAU AVANT DE PLACER AU FOUR. 4. CUIRE JUSQU'A CE QUE LES PETITS PAINS SOIENT DORES (BADIGEONNER D'EAU SI DESIRE). TEMPERATURE DU FOUR: CONVENTIONNEL: 375 F A 400 F (190 C A 205 C) A CONVECTION: 350 F (180 C)
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 : Blé Peut contenir lait, soya et oeufs