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A light crusty yeast-raised bread with a soft interior texture. Slightly larger than traditional French bread. Proof-and-bake format.
PROOF & BAKE FRENCH BREAD DOUGH
#36468
A light crusty yeast-raised bread with a soft interior texture. Slightly larger than traditional French bread. Proof-and-bake format.
Ingredients
ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, IRON AS FERROUS SULFATE, THIAMINE MONONITRATE, ENZYME, RIBOFLAVIN, FOLIC ACID), WATER, YEAST, CONTAINS LESS THAN 2% OF THE FOLLOWING: SALT, SOYBEAN OIL, SUGAR, MALT POWDER (CORN SYRUP SOLIDS, BARLEY MALT EXTRACT), CALCIUM SULFATE, LEAVENING (MONOCALCIUM PHOSPHATE), WHEAT GLUTEN, AMMONIUM CHLORIDE, ASCORBIC ACID, CALCIUM PEROXIDE, ENZYME, L-CYSTEINE HYDROCHLORIDE.
More Specifications
GTIN:
00049800364684
Kosher Certification:
KOF-K
Kosher Status:
PARVE
Kosher Certificate:
Case Count:
24
Master Pack:
CASE
Net Case Weight:
29.25 LB
Gross Case Weight:
30.889 LB
Case Cube:
0.966
Serving Size:
2 OZ (56 G/ABOUT 1 1/2 INCH SLICE)
Case Dimensions:
15.81 IN L x 11.56 IN W x 9.12 IN H
Pallet Pattern:
10 Ti x 7 Hi (70 Cases/Pallet)
Master Unit Size:
19.5 OZ
Nutrition Facts
100G Nutrition Facts
Tips & Handling
1. PLACE 4 LOAVES ON 4 CHANNEL PAN OR 12 LOAVES ON PAPER LINED SHEET PAN FOR BULK BREAKOUT. 2. RETARD FOR 18 HOURS. 3. STRETCH TO 22" LENGTH. 4. TEMPER (FLOOR TIME) FOR 45 MINUTES. 5. PROOF FOR APPROXIMATELY 35 - 45 MINUTES TO TEMPLATE OR UNTIL LOAVES ARE 1/2" ABOVE SIDE OF CHANNEL PAN. 6. LET DRY ON FLOOR 15 - 30 MINUTES UNTIL SKIN DEVELOPS. 7. SCORE LOAF USING A SHARP SERRATED KNIFE MAKING 5 DIAGONAL CUTS ACROSS TOP OF LOAF. 8. BAKE AT 400 F WITH 35 SECONDS OF STEAM FOR 25 MINUTES. *OPEN DAMPER AFTER 10 MINUTES.
Storage
- Shelf Life From Manufacture: 180 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
CCONTAINS: WHEAT
MAY CONTAIN MILK, SOY, EGGS AND SESAME
MAY CONTAIN MILK, SOY, EGGS AND SESAME