10 IN PRESHEETED PIZZA DOUGH

#35060

10in proof and bake sheeted pizza dough is an edge-to-edge dough thats pre-cut consistent in size scratch-quality and easy to handle. Simply thaw overnight covered and under refrigeration proof covered at room temperatureuntil doubled in size.

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Features & Benefits
1.
10in proof and bake sheeted pizza dough is an edge-to-edge dough thats pre-cut consistent in size scratch-quality and easy to handle. Simply thaw overnight covered and under refrigeration proof covered at room temperatureuntil doubled in size.
Ingredients
INGREDIENTS FOR U.S. MARKET: ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, IRON AS FERROUS SULFATE, THIAMINE MONONITRATE, ENZYME, RIBOFLAVIN, FOLIC ACID), WATER, YEAST, HIGH FRUCTOSE CORN SYRUP, CONTAINS LESS THAN 2% OF THE FOLLOWING: SOYBEAN OIL, SALT, WHEAT GLUTEN, ASCORBIC ACID, ENZYME.
More Specifications
GTIN:
00049800350601
Kosher Certification:
KOF-K
Kosher Status:
DAIRY
Case Count:
50
Master Pack:
CASE
Net Case Weight:
14.175 KG
Gross Case Weight:
14.997 KG
Case Cube:
0.025
Serving Size:
100 G
Case Dimensions:
48.90 CM L x 25.88 CM W x 20.00 CM H
Pallet Pattern:
10 Ti x 7 Hi (70 Cases/Pallet)
Nutrition Facts
35060 standard nutritional panel
100G Nutrition Facts
35060 hundred gram nutritional panel
Tips & Handling
1. KEEP PRODUCT FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 2. REMOVE DESIRED NUMBER OF SHEETED PIZZA DOUGHS FROM THE FREEZER AND ALLOW EACH TO THAW OVERNIGHT ON OILED PIZZA PANS COVERED WITH PLASTIC. (AS AN ALTERNATIVE, THAW ON PIZZA PANS AND USE THE SAME DAY AFTER 2 - 3 HOURSTHAW TIME AT ROOM TEMPERATURE, 75 F (23 C)). MAXIMUM TIME IN RETARDER IS3 DAYS. 3. REMOVE THAWED SHELLS FROM THE RETARDER (COOLER) AND TRANSFER TO PIZZA PANS. ALLOW DOUGH TO DOUBLE IN SIZE. 4. TO PREVENT PRODUCT FROM DRYING OUT DURING TEMPERING (THAWING), COVER WITH PLASTIC OR BRUSH WITH OIL. 5. CAREFULLY DOCK THE DOUGH TO MINIMIZE BLISTERING AND/OR BUBBLING DURING BAKING. FOR A THICKER CRUST, ALLOW THE PIZZA TO CONTINUE TO RISE UNTIL DESIRED THICKNESS IS OBTAINED. 6. ADD SAUCE, CHEESE AND TOPPINGS. 7. BAKE AS FOLLOWS: DECK OVEN: 500 F (260 C) 8 - 11 MINUTES CONVECTION OVEN: 375 F (190 C) 7 - 10 MINUTES FORCED AIR CONVEYOR: 500 F (260 C) 4.5 - 5.5 MINUTES CONVENTIONAL OVEN: 450 F (230 C) 10 - 12 MINUTES
Storage
  • Shelf Life From Manufacture: 180 DAYS
  • Storage Method: Keep Frozen
  • Shelf Life Refrigerated, Prepared: 2 DAYS
  • Shelf Life Ambient, Prepared: 0 DAYS
Allergens
CONTAINS: WHEAT MAY CONTAIN MILK, SOY, EGGS AND SESAME DERIVED FROM BIOENGINEERING