Name: Cinn-a-licious® Cinnamon Roll Dough, 108 Count
Brand: Rich's Canada

#07840

For breakfast and all-day snacking, cinnamon rolls are a hot ticket. Fresh-baked cinnamon rolls are even hotter. After baking, your establishment is filled with the irresistible aroma that drives impulse purchases morning, noon and night. Bake just what you want, when you want.

Produit alimentaire surgelé

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GO GOOEY. Loaded with gooey cinnamon goodness and a soft, tender crumb—this roll delivers indulgence in every swirl.

SWEET AROMA. Fills your kitchen with the irresistible scent of fresh-baked cinnamon, drawing customers in from across the room.

Ingredients: Enriched unbleached wheat flour, Water, Sugars (glucose-fructose, sugar, glucose syrup solids, refiners' molasses), Palm oil, Yeast, Maltodextrin, Modified corn starch, Cinnamon, Salt, Distilled monoglycerides, Soya flour, Sodium bicarbonate, Sodium aluminum phosp hate, Artificial flavour, Acetylated tartaric acid esters of mono and diglycerides, Modified tapioca starch, Sodium stearoyl-2-lactylate, Pectin, Soyabean oil, Soya lecithin, Acesulfame potassium, Ascorbic acid, Enzymes (amylase, amylase (maltogenic), pentosanase, glucose oxidase), Carotene (colour).

Ingrédients : Farine de blé enrichie non-blanchie, Eau, Sucres (Glucose-fructose, Sucre, Solides de sirop de glucose, Mélasse de raffineur), Huile de palme, Levure, Maltodextrine, Amidon de maïs modifié, Cannelle, Sel, Monoglycérides distillés, Farine de soya, Bicarbonate de sodium, Phosphate double d'aluminium et de sodium, Arôme artificiel, Esters tartriques des mono- et diglycérides acétylés, Amidon de tapioca modifie, Stéaroyl-2-lactylate de sodium, Pectine, Huile de soya, Lécithine de soya, Potassium d'acesulfame, Acide ascorbique, Enzymes (amylase, amylase (maltogène), pentosanase, glucose oxydase), Carotène (couleur).

GTIN:

00057592078405

Kosher Certification:

KOF-K

Kosher Status:

DAIRY

Kosher Certificate:

View Certificate

Case Count:

108

Master Pack:

CASE

Net Case Weight:

15.309 KG

Gross Case Weight:

16.097 KG

Case Cube:

0.035

Serving Size:

1 CINNAMON ROLL (131 G)

Case Dimensions:

40.16 CM L x 29.37 CM W x 29.53 CM H

Pallet Pattern:

10 Ti x 5 Hi (50 Cases/Pallet)

Master Unit Size:

5 OZ

HANDLING INSTRUCTIONS: 1. Keep dough frozen at 0°F (-18°C) or below until ready to use. 2. Remove frozen dough pieces and place on greased or parchment lined pans. 5OZ PANNING GUIDE: Individual: 2x4, Clustered: 3x5, Full Sheet Pan: 2x4. 3. To prevent product from drying out, cover each pan with oiled plastic wrap or cover entire pan rack with a rack cover. 4. Place covered product in a retarder or refrigerator at 2°C - 4°C and thaw overnight OR product may be thawed covered at room temperature for 45 - 120 minutes depending of size of dough piece. 5. Place in proofer set at 32°C - 43°C with 85% relative humidity for approximately 40 - 60 minutes or until proofed. If proof box is not available, leave dough covered and proof in warm spot in the kitchen. Proofing is complete when the indentation from a floured finger, pressed lightly into the dough, remains. If indentation bounces back, further proofing is required. 6. Bake in a preheated oven (160°C) - Convection or Rack ovens, (175°C) - Deck oven) until product is golden brown on top, sides and bottom. Baking times will vary according to size of rolls, type of oven and fan speed (if applicable). Approximate baking times: Clustered: 14 to 20 min, Individual: 12 to 15 min.

MODE D'EMPLOI: 1. Garder la pate surgelee a -18°C ou moins jusqu'a l'utilisation. 2. Retirer les morceaux de pate et disposer sur une plaque graissee ou recouverte d'un papier parchemin. TABLEAU DE DISPOSITION: Plaque Complete Individual: 2x4, Plaque Complete Groupee: 3x5, Demi plaque d'hotel (12"x10"x2"): 2x4. 3. Afin d'empecher le produit de se dessecher, couvrir chaque plaque d'une pellicule plastique huilee ou couvrir completement le chariot avec le couvercle. 4. Placer le produit couvert dans la chambre a fermentation froide ou au refrigerateur a une temperature de 2°C a 4°C et laisser degeler toute la nuit ou le produit peut etre degele a la temperature de la piece, couvert, pendant 45 a 120 minutes selon le format des morceaux de pate. 5. Placer dans l'etuve reglee a (32°C a 43°C) avec une humidite relative de 85% pendant environ 40 a 60 minutes ou jusqu'a ce que le produit soit etuve. Si une etuve n'est pas disponible, laisser la pate couverte et etuver dans un coin chaud de la cuisine. Le produit est completement etuve lorsqu'une empreinte d'un doigt enfarine, faite dans la pate, subsiste. Si la pate reprend sa forme, il faut continuer le processus d'etuve. 6. Cuire dans un four prechauffe (160°C) pour un four a convection ou a chariot, (175°C) pour un four a etage) jusqu'a ce que le dessus, les cotes et le fond soient dores. Les temps de cuisson varieront selon le format de la brioche, le type de four et la vitesse du ventilateur (si applicable). Temps de cuisson approximatifs: Groupees: 14 a 20 min, Individuelles: 12 a 15 min.

Shelf Life From Manufacture: 210 DAYS
Storage Method: Keep Frozen
Storage Method: Garder congelé
Shelf Life Refrigerated, Prepared: 0 DAYS
Shelf Life Ambient, Prepared: 3 DAYS
Shelf Life Refrigerated, Thawed: N/A
Shelf Life Ambient, Thawed: N/A

Contains: Soya, Wheat May contain milk and eggs

Contient : Soya, Blé Peut contenir lait et oeufs

Cinn-a-licious® Cinnamon Roll Dough, 108 Count

PETIT PAIN GOURMET A LA CANNELLE CINN-ALICIOUS (R)

#07840

Key Specifications

Cinn-a-licious® Cinnamon Roll Dough, 108 Count

PETIT PAIN GOURMET A LA CANNELLE CINN-ALICIOUS (R)

#07840

Key Specifications

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