INGREDIENTS FOR U.S MARKET: ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, IRON AS FERROUS SULFATE, THIAMINE MONONITRATE, ENZYME, RIBOFLAVIN, FOLIC ACID), WATER, YEAST, SUGAR, SOYBEAN OIL, POTATO FLOUR, CONTAINS LESS THAN 2% OF THE FOLLOWING: DEXTROSE, SALT, WHEAT GLUTEN, LEAVENING (SODIUM ACID PYROPHOSPHATE, BAKING SODA, MONOCALCIUM PHOSPHATE), SOY LECITHIN, POTASSIUM CHLORIDE, ENZYMES, ASCORBIC ACID.
HANDLING INSTRUCTIONS: 1. PANNING: 48 (6 X8) FOR CLUSTERS OR 24 (4 X 6) FOR SINGLES ON LINED SHEET PAN 2. RETARD/THAW TIME: RETARDER (35 – 38°F) (1 – 3°C) 12 – 18 HOURS; ROOM TEMPERATURE FOR 60 MINUTES. 3. PROOFING: 95°F (35°C) / 85% R.H. FOR 40 – 50 MINUTES. 4. BAKING: RACK DECK CONVECTION TEMPERATURE: 375°F (190°C) 375°F (190°C) 325°F (160°C) TIME (MINUTES): 12 – 14 12 – 14 10 – 12