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, SUGAR, SOYBEAN OIL, WHEAT GLUTEN, MONO AND DIGLYCERIDES, SODIUM STEAROYL LACTYLATE, CALCIUM LACTATE, AMMONIUM SULFATE, ASCORBIC ACID, POTASSIUM IODATE, ENZYMES.
More Specifications
GTIN:
00049800364783
Kosher Certification:
KOF-K
Kosher Status:
PARVE
Kosher Certificate:
Case Count:
24
Master Pack:
CASE
Net Case Weight:
28.5 LB
Gross Case Weight:
30.028 LB
Case Cube:
0.860
Serving Size:
2 OZ (56 G/ABOUT 1 1/2 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:
19 OZ
Nutrition Facts
36478 standard nutritional panel
100G Nutrition Facts
36478 hundred gram nutritional panel
Tips & Handling
1. DIP BOTTOM OF ITALIAN LOAVES IN WARM WATER AND CORN MEAL AND PLACE 4 LOAVES (ANGLED) ON PERFORATED SHEET PAN OR 12 (6 X 2) ON PAPER LINED SHEET PAN FOR BULK BREAK OUT. 2. RETARD FOR 18 HOURS. VIENNA: ROLL LOAVES IN SESAME SEEDS AND PLACE BACK ON PERFORATED SHEET PAN. 3. TEMPER (FLOOR TIME) FOR 45 - 60 MINUTES. 4. PROOF FOR APPROXIMATELY 35 - 45 MINUTES TO TEMPLATE. 5. LET DRY ON FLOOR FOR 15 - 30 MINUTES UNTIL SKIN DEVELOPS. 6. ITALIAN: SCORE LOAF USING A SHARP SERRATED KNIFE, AND CUTTING ACROSS TOP CENTER OF LOAF 1/2" FROM ENDS, 1/2" DEEP. VIENNA: SCORE LOAF USING A SHARP SERRATED KNIFE MAKING 4 DIAGONAL CUTS ACROSS TOP OF LOAF. 7. BAKE AT 400 F WITH 35 SECONDS STEAM FOR 25 MINUTES. *OPEN DAMPER AFTER 10 MINUTES. NOTE: SESAME SEEDS CAN BE APPLIED TO THE LOAVES IN THE FROZEN STATE BY SUBMERGING THE LOAVES IN WARM WATER AND ROLLING THEM IN SESAME SEEDS.
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
CONTAINS: WHEAT
MAY CONTAIN MILK, SOY AND EGGS

DERIVED FROM BIOENGINEERING