CINN-A-LICIOUS® PROOF & BAKE GOURMET CINNAMON ROLL DOUGH NAT & ART FLV

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

#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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Ingredients
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, Sodium stearoyl-2-lactylate, Caramel (colour), Modified tapioca starch, 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, Stéaroyl-2-lactylate de sodium, Caramel (couleur), Amidon de tapioca modifie, Pectine, Huile de soya, Lécithine de soya, Potassium d'acesulfame, Acide ascorbique, Enzymes (amylase, amylase (maltogène), pentosanase, glucose oxydase), Carotène (couleur).
More Specifications
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
Nutrition Facts
07840 standard nutritional panel 07840 standard nutritional panel
100G Nutrition Facts
07840 hundred gram nutritional panel 07840 hundred gram nutritional panel
Tips & Handling
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. PANNING CHART ----------------------------------------------------------------- ---------------------------------------------------------------- Size Individual Clustered Full Sheet Pan ----------------------------------------------------------------- ---------------------------------------------------------------- 5 OZ. 2 X 4 3 X 5 2 X 4 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: ----------------------------------------------------------------------- --------------------------------- SIZE BAKING TIME (MINUTES) --------------------------------------- ----------------------------------------------------------------- 141 grams rolls clustered 14 to 20 minutes 141 grams rolls individual 12 to 15 minutes 7. Remove from oven and brush with Rich's® Glaze 'N Shine (Rich's # 21784). 8. Let cool and apply appropriate icing. 9. Hold baked rolls covered at room temperature.
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 ---------------------------------------------------------------- ------------------------------------------------------------------ Format Plaque complete Plaque complete Demi plaque individual groupee d'hotel (12"x10"x2") ----------------------------------------------------------------- ------------------------------------------------------------------------ 5 ON. 2 X 4 3 X 5 2 X 4 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: ---------------------------------------------------------------------- ---------------------------------- FORMAT TEMPS DE CUISSON (MINUTES) ---------------------------------------------------------------------- ---------------------------------- Brioches de 141 grams groupees 14 a 20 minutes Brioches de 141 grams individuelles 12 a 15 minutes 7. Retirer les brioches du four et badigeonner de Rich's® Glaze 'N Shine (# 21784). 8. Laisser refroidir et glacer avec les glacages appropries. 9. Conserver les petites brioches couvertes a la temperature de la piece.
Storage
  • 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
Allergens
Contains: Soya, Wheat May contain milk and eggs
Contient : Soya, Blé Peut contenir lait et oeufs

Key Specifications

00057592078405
1 CINNAMON ROLL (131 G)
210 DAYS
5 OZ
Keep Frozen
108