Name: 5 IN SHEETED PIZZA BUN DISK DOUGH
Brand: Rich Products Co.

#71067

5" proof and bake sheeted pizza bun disk is an edge-to-edge dough that's pre-cut, consistent in size, scratch-quality and easy to handle. Simply thaw overnight covered and under refrigeration, proof covered at room temperature until doubled in size, top and bake.

Produit alimentaire surgele

Ingredients: Enriched unbleached wheat flour, Water, Yeast, Soyabean oil, Salt, Sugar, Sodium stearoyl-2-lactylate, Acetylated tartaric acid esters of mono and diglycerides, Ascorbic acid, Enzymes (amylase, pentosanase, glucose oxidase).

Ingredients : Farine de blé enrichie non-blanchie, Eau, Levure, Huile de soya, Sel, Sucre, Stearoyl-2-lactylate de sodium, Esters tartriques des mono et diglycerides acetyles, Acide ascorbique, Enzymes (amylase, pentosanase, glucose oxydase).

GTIN:

00049800710672

Kosher Certification:

KOF-K

Kosher Status:

DAIRY

Kosher Certificate:

View Certificate

Case Count:

180

Master Pack:

CASE

Net Case Weight:

12.757 KG

Gross Case Weight:

13.611 KG

Case Cube:

0.039

Serving Size:

1 pizza crust (61 g)

Case Dimensions:

40.48 CM L x 29.71 CM W x 32.07 CM H

Pallet Pattern:

10 Ti x 5 Hi (50 Cases/Pallet)

Master Unit Size:

2.5 OZ

1. KEEP PRODUCT FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 2. REMOVE DESIRED NUMBER OF PIZZA BUN DISK 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 HOURS THAW TIME AT ROOM TEMPERATURE, 75 F (23 C). MAXIMUM TIME IN RETARDER IS 3DAYS. 3. REMOVE THAWED DISKS 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

1. CONSERVER CONGELÉ À -18 C (0 F) OU UNE TEMPÉRATURE INFÉRIEURE JUSQU'À L'UTILISATION. 2. RETIRER LE NOMBRE DE PÂTES À PIZZA PRÉFORMÉES DU CONGELATEUR ET LAISSER DÉCONGELER TOUTE LA NUIT SUR UNE PLAQUE HUILÉE COUVERTE D'UNE PÉLLICULE PLASTIQUE (COMME ALTERNATIVE, LAISSER DÉCONGELER SUR LES PLAQUES À PIZZA ET UTILISER LA MÊME JOURNÉE APRÈS 2 OU 3 HEURES DE DÉCONGELATION À UNE TEMPÉRATURE AMBIANTE, 23 C (75 F). TEMPS MAXIMUM DANS LA CHAMBRE À FERMENTATION FROIDE DE 3 JOURS. 3. RETIRER LES CROUTES DÉCONGELÉES DE LA CHAMBRE À FERMENTATION FROIDE ET TRANSFERER SUR DES PLAQUES À PIZZA. LAISSER DOUBLER EN VOLUME. 4. POUR ÉVITER QUE LE PRODUIT SÈCHE DURANT LE TEMPS DE DÉCONGELATION, COUVRIR D'UNE PELLICULE PLASTIQUE OU BADIGEONNER D'HUILE. 5. PIQUER DELICATEMENT LA PÂTE POUR MINIMISER LES BULLES DURANT LA CUISSON. POUR UNE CROUTE PLUS ÉPAISSE, LAISSER LA PÂTE LEVER JUSQU'À L'OBTENTION DE L'ÉPAISSEUR DÉSIRÉE. 6. AJOUTER LA SAUCE, LE FROMAGE ET LES GARNITURES. 7. CUIRE SELON CE QUI SUIT : FOUR À SOLE : 260 C (500 F) PENDANT 8 À 11 MINUTES ; FOUR À CONVECTION : 190 C (375 F) PENDANT 7 À 10 MINUTES ; CONVOYEUR À AIR FORCÉ : 260 C (500 F) PENDANT 4,5 À 5,5 MINUTES ; FOUR CONVENTIONNEL : 230 C (450 F) PENDANT 10 À 12 MINUTES.

Shelf Life From Manufacture: 210 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

Contains: Wheat May contain milk, soya and eggs

Contient : Ble Peut contenir lait, soya et oeufs

5 IN SHEETED PIZZA BUN DISK DOUGH

PATE A PIZZA DISQUE

#71067

Key Specifications

5 IN SHEETED PIZZA BUN DISK DOUGH

PATE A PIZZA DISQUE

#71067

Key Specifications

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