Ingredients: Enriched unbleached wheat flour, Water, Sugars (glucose-fructose, sugar, glucose syrup solids, refiners' molasses), Palm oil, Yeast, Raisins, Maltodextrin, Modified corn starch, Cinnamon, Salt, Distilled monoglycerides, Soya flour, Sodium bicarbonate, Sodium aluminum phosphate, Natural and artificial flavour, Sodium stearoyl-2-lactylate, Pectin, Modified tapioca starch, Caramel (colour), Soyabean oil, Soya lecithin, Acetylated tartaric acid esters of mono and diglycerides and/or enzymes (amylase, pentosanase, glucose oxidase, lipase, transglutaminase, amylase (maltogenic)), Acesulfame potassium, Ascorbic acid, Carotene (colour).
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 ------------------------------------------------------------------------ --------------------------------------------------------- 5.25 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 36°F - 40°F (2°C - 4°C) AND THAW OVERNIGHT OR PRODUCT MAY BE THAWED COVERED AT ROOM TEMPERATURE FOR 45 - 120 MINUTES DEPENDING ON SIZE OF DOUGH PIECE. 5. PLACE IN PROOFER SET AT 90°F - 110°F (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 (325°F (160°C) - CONVECTION OR RACK OVENS, 350°F (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) --------------------------------------- ----------------------------------------------------------------- 5.25 OUNCE ROLLS CLUSTERED 14 TO 20 MINUTES 5.25 OUNCE ROLLS INDIVIDUAL 12 TO 15 MINUTES 7. REMOVE FROM OVEN AND BRUSH WITH RICH'S® GLAZE 'N SHINE (# 21784). 8. LET COOL AND APPLY APPROPRIATE ICING. 9. HOLD BAKED ROLLS COVERED AT ROOM TEMPERATURE.
