PROOF & BAKE KAISER ROLL DOUGH PETITE

#03260

Small round yeast roll with a crisp crust. Signature star-shaped ridges stamped into the top of the roll approx. 3.5in. Proof-and-bake format.

Where to buy
Find distributor stocking and online retailer availability.
Ingredients
ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, IRON AS FERROUS SULFATE, THIAMINE MONONITRATE, ENZYME, RIBOFLAVIN, FOLIC ACID), WATER, YEAST, HIGH FRUCTOSE CORN SYRUP, CONTAINS LESS THAN 2% OF THE FOLLOWING: SALT, SOYBEAN OIL, SODIUM STEAROYL LACTYLATE, DATEM, CITRIC ACID, LACTIC ACID, CALCIUM SULFATE, ASCORBIC ACID, CALCIUM LACTATE, ENZYMES.
More Specifications
GTIN:
00049800032606
Kosher Certification:
KOF-K
Kosher Status:
PARVE
Kosher Certificate:
Case Count:
240
Master Pack:
CASE
Net Case Weight:
22.5 LB
Gross Case Weight:
23.613 LB
Case Cube:
0.767
Serving Size:
1 ROLL (36 G)
Case Dimensions:
15.81 IN L x 11.56 IN W x 7.25 IN H
Pallet Pattern:
10 Ti x 10 Hi (100 Cases/Pallet)
Master Unit Size:
1.5 OZ
Nutrition Facts
03260 standard nutritional panel
100G Nutrition Facts
03260 hundred gram nutritional panel
Tips & Handling
1. PANNING: BULK - 60 (6 X 10) ON PAPER LINED SHEET PAN. BAKING - 20 (4 X 5) ON PAPER LINED SHEET PAN OR DIRECTLY ON PERFORATED SHEET PAN FOR A CRISPIER CRUST. 2. RETARDING/THAWING: (35 - 38°F), 12 - 18 HOURS; OR (ROOM TEMPERATURE) ON COVERED RACK, 45 MINUTES. 3. TEMPER/FLOORTIME: 15 MINUTES AT ROOM TEMPERATURE. 4. PROOFING: (95°F, 85% R.H.), 40 - 50 MINUTES TO TEMPLATE #12, OR DOUBLE IN SIZE. 5. BAKING: RACK OVEN: 375°F, 15 SECONDS STEAM, 13 - 15 MINUTES DECK OVEN: 400°F, IF AVAILABLE 30 - 45 SECONDS STEAM, 13 - 15MINUTES CONVECTION OVEN: 325 - 350°F, 11 - 13 MINUTES * OPEN DAMPER AT MID POINT OF BAKING TIME.
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