NO PROOF WHEAT BREAD DOUGH

#21993

Wheat bread dough that goes directly from retarder/cooler to oven, skipping the proofing step.

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Features & Benefits
1.
NO PROOF. NO PROBLEM. Bread and roll dough that thaws under refrigeration, then goes right into the oven with no proofing or floor time for a fresh baked aroma, appearance, texture and taste.
2.
FRESH BAKED MADE EASY. Thaw, score, bake. That’s it! Oh-so-easy handling with all the creative flexibility to shape, top and season — and bake on demand when the rush hits.
3.
DOUGH MORE WITH LESS. From improper proofing, to the waste or missed opportunity of pulling too much or too little product, to the time it takes and labor challenges — they all vanish with No Proof.
4.
GO AHEAD, READ THE LABEL. Our No Proof Bread and Roll Dough meets our Clean Label Guidelines with simple, recognizable ingredients that you and your consumers can feel good about.
Ingredients
INGREDIENTS FOR U.S. MARKET: ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, IRON AS FERROUS SULFATE, THIAMINE MONONITRATE, ENZYME, RIBOFLAVIN, FOLIC ACID), WATER, YEAST, WHOLE WHEAT FLOUR, WHEAT GLUTEN, CRUSHED WHEAT, CONTAINS LESS THAN 2% OF THE FOLLOWING: SUGAR, SOYBEAN OIL, SALT, SKIM MILK, MOLASSES, GUAR GUM, ENZYMES, ASCORBIC ACID.
More Specifications
GTIN:
00049800219939
Case Count:
24
Master Pack:
CASE
Net Case Weight:
31.5 LB
Gross Case Weight:
33.223 LB
Case Cube:
1.186
Serving Size:
2 OZ (56 G/ABOUT 1 1/2 INCH SLICE)
Case Dimensions:
14.75 IN L x 14.25 IN W x 9.75 IN H
Pallet Pattern:
6 Ti x 8 Hi (48 Cases/Pallet)
Master Unit Size:
21 OZ
Nutrition Facts
21993 standard nutritional panel
100G Nutrition Facts
21993 hundred gram nutritional panel
Tips & Handling
KEEP FROZEN Retarder-To-Oven 1. Panning: Place 2-3 on a lined sheet pan or sprayed channel pan 2. Retarding: Place product in a refrigerator at 36°F to 39°F for 18-24 hours. Product can stay in refrigerator up to 36 hours. 3. Scoring: score rolls with 4 diagonal cuts 4. Baking: • Rack Oven: 375°F for 22-25 minutes with 10-15 seconds steam • Deck Oven: 400°F for 22-25 minutes • Convection Oven: 325°F for 20-24 minutes Floor-Thaw Option 1. Panning: Place 2-3 on a lined sheet pan or sprayed channel pan 2. Floor Thaw: thaw product for 3-4 hours at room temperature in a covered rack 3. Scoring: score rolls with 4 diagonal cuts 4. Baking: • Rack Oven: 375°F for 22-25 minutes with 15 seconds steam • Deck Oven: 400°F for 22-25 minutes • Convection Oven: 325°F for 20-24 minutes
Storage
  • Shelf Life From Manufacture: 120 DAYS
  • Storage Method: Keep Frozen
  • 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: MILK, WHEAT
MAY CONTAIN EGGS AND SOY

DERIVED FROM BIOENGINEERING

Key Specifications

00049800219939
2 OZ (56 G/ABOUT 1 1/2 INCH SLICE)
120 DAYS
21 OZ
Keep Frozen
24