CINNAMON LOAF DOUGH

#08969

Soft, sweet bread dough made with rich cinnamon. Proof and bake format.

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Ingredients
INGREDIENTS FOR U.S MARKET: ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, IRON AS FERROUS SULFATE, THIAMINE MONONITRATE, ENZYME, RIBOFLAVIN, FOLIC ACID), WATER, HIGH FRUCTOSE CORN SYRUP, YEAST, SUGAR, CONTAINS LESS THAN 2% OF THE FOLLOWING: SOYBEAN OIL, CINNAMON, EGGS, SALT, DISTILLED MONOGLYCERIDES, MODIFIED CORNSTARCH, SODIUM STEAROYL LACTYLATE, COLORED WITH (CARAMEL COLOR, BETA CAROTENE), NATURAL AND ARTIFICIAL FLAVOR, DATEM AND/OR ENZYMES, ASCORBIC ACID.
More Specifications
GTIN:
00049800089693
Kosher Certification:
KOF-K
Kosher Status:
DAIRY
Case Count:
24
Master Pack:
CASE
Net Case Weight:
27.375 LB
Gross Case Weight:
28.886 LB
Case Cube:
0.860
Serving Size:
2 OZ (56 G/ABOUT 1 INCH SLICE)
Case Dimensions:
15.81 IN L x 11.56 IN W x 8.12 IN H
Pallet Pattern:
10 Ti x 8 Hi (80 Cases/Pallet)
Master Unit Size:
18.25 OZ
Nutrition Facts
08969 standard nutritional panel
100G Nutrition Facts
08969 hundred gram nutritional panel
Tips & Handling
1. PANNING: BULK - 6 X 2 ON LINED SHEET PAN BAKING - 4 X 4 - STRAP PAN. 2. RETARDING THAWING: (35 - 38 F) (1- 3 C), 12 - 18 HOURS ON COVERED RACK. 3. SPRAY STRAP PANS WITH VEGETABLE PAN RELEASE AND PLACE LOAVES IN STRAP PANS. 4. STARTING 1/2" (1.3 CM) FROM THE END OF THE LOAF, CUT A 1" (2.5 CM) DEEP, 5" (12.5 CM) LONG SLIT DOWN THE CENTER OF THE DOUGH. 5. TEMPER/FLOORTIME: 45 MINUTES AT ROOM TEMPERATURE. 6. PROOFING: (95 F (35 C), 85% R.H.), 40 - 50 MINUTES TO TEMPLATE #33 OR 1/2" (1.3 CM) ABOVE SIDES OF PAN. 7. BAKING: RACK OVEN: 325 F (160C), 30 - 35 MINUTES DECK OVEN: 350 F (175 C), 25 - 30 MINUTES CONVECTION OVEN 325 F (160 C), 18 - 22 MINUTES
Storage
  • Shelf Life From Manufacture: 210 DAYS
  • Storage Method: Keep Frozen
  • Shelf Life Refrigerated, Prepared: 0 DAYS
  • Shelf Life Ambient, Prepared: 0 DAYS
  • Shelf Life Refrigerated, Thawed: N/A
  • Shelf Life Ambient, Thawed: N/A
Allergens
CONTAINS: EGGS, WHEAT MAY CONTAIN MILK AND SOY DERIVED FROM BIOENGINEERING