ASIAGO CHEESE BATARD ARTISAN BREAD

#18820

Asiago Cheese Artisan Batard offered in 18 oz loaves, providing on-trend artisan bread offerings.

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Ingredients
INGREDIENTS: ENRICHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, ASIAGO CHEESE BLEND (PASTEURIZED MILK, SALT, CHEESE CULTURE, ENZYMES), PARMESAN CHEESE (PASTERIZED PART-SKIM MILK, SALT, CHEESE CULTURE, ENZYMES), EXTRA VIRGIN OLIVE OIL, SALT. CONTAINS:MILK, WHEAT MAY CONTAIN: SOY, TREE NUTS (ALMONDS, PECAN, WALNUT)
More Specifications
GTIN:
10788022072553
Kosher Status:
NOT KOSHER
Case Count:
18
Master Pack:
CASE
Net Case Weight:
20.25 Lb.
Gross Case Weight:
23.74 Lb.
Case Cube:
1.888
Serving Size:
1/9 of loaf (57 g)
Case Dimensions:
19.69 IN L x 13.13 IN W x 12.63 IN H
Pallet Pattern:
7 Ti x 6 Hi
(42 Cases/Pallet)
Master Unit Size:
18 OZ
Nutrition Facts
Nutrition Facts
9 Servings Per Container
Serving Size 1/9 of loaf (57 g)
Amount Per Serving
Calories
170
% Daily Value*
6 %
Total Fat 4.5g
8%
Saturated Fat 1.5g
Trans Fat 0g
2%
Cholesterol 5mg
15%
Sodium 340mg
9%
Total Carbohydrate 25g
0%
Dietary Fiber 0g
Total Sugars 0g
0%
Includes 0g Added Sugars
0%
Protein 5g
0%
Vitamin D 0mcg
6%
Calcium 80mg
8%
Iron 1.4mg
0%
Potassium 30mg
15%
Thiamin
10%
Riboflavin
8%
Niacin
0%
Folate
The % Daily Value (dv) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
100G Nutrition Facts
100g Nutrition Facts
291.75
Calories
73.831
Calories From Fat
0
Calories From Saturated Fat
8.655 G
Protein
43.993 G
Carbohydrates
0.244 G
Sugars
0 G
Sugar Alcohol
38.528 G
Water
8.203 G
Fat
2.785 G
Saturates
0.212 G
Trans Fat
10.901 MG
Cholesterol
0.075 G
Fiber
Minerals
2.201 G
Ash
143.949 MG
Calcium
2.532 MG
Iron
604.934 MG
Sodium
Minerals
0.359 MG
Thiamin
0.222 MG
Riboflavin
2.966 MG
Niacin
0 IU
Vitamin A
0 MG
Vitamin C
0 MCG
Vitamin D
2.796 MCG
Folic Acid
60.421 MG
Potassium
Tips & Handling
Step One: Always store bread in the freezer. Bake the bread while still frozen. (Do not thaw) - Preheat conventional, deck, reel and rack ovens to 400°F. - Preheat ovens with high air velocity such as convection ovens to 350°F. Step Two: Remove frozen bread from case and place on screens or parchment paper-lined pans. Step Three: Place pans into oven and bake for 16 - 18 minutes. Step Four: Cool the bread for 1 hour before packaging.
Storage
  • Frozen: 180 DAYS
  • Refrigerated: 0 DAYS
  • Ambient: 0 DAYS
Allergens

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