BOLILLO ROLL DOUGH

#08862

BOLILLO ROLL DOUGH

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Ingredients
ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON AS FERROUS SULFATE, THIAMINE MONONITRATE, ENZYME, RIBOFLAVIN, FOLICACID), WATER, YEAST, CONTAINS LESS THAN 2% OF THE FOLLOWING: SUGAR, SALT,CARRAGEENAN, DATEM, DEXTROSE, ASCORBIC ACID, ENZYME. CONTAINS: WHEAT MAY CONTAIN MILK, SOY, EGG AND SESAME.
More Specifications
GTIN:
00049800088627
Kosher Certification:
KOF-K
Kosher Status:
PARVE
Case Count:
168
Master Pack:
CASE
Net Case Weight:
31.5 Lb.
Gross Case Weight:
32.8 Lb.
Case Cube:
1.078
Serving Size:
1 roll (72 g)
Case Dimensions:
15.81 IN L x 11.56 IN W x 10.19 IN H
Pallet Pattern:
10 Ti x 6 Hi
(60 Cases/Pallet)
Master Unit Size:
3 OZ
Nutrition Facts
Nutrition Facts
1 Servings Per Container
Serving Size 1 roll (72 g)
Amount Per Serving
Calories
0
% Daily Value*
1 %
Total Fat 0.5g
0%
Saturated Fat 0g
Trans Fat 0g
0%
Cholesterol 0mg
16%
Sodium 390mg
12%
Total Carbohydrate 37g
0%
Dietary Fiber 0
Total Sugars 2g
0%
Protein 7g
0%
Calcium 0
10%
Iron 0
20%
Thiamin
10%
Riboflavin
15%
Niacin
20%
Folate
The % Daily Value (dv) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
100G Nutrition Facts
100g Nutrition Facts
0
Calories
11.044
Calories From Fat
2.942
Calories From Saturated Fat
7.622 G
Protein
43.759 G
Carbohydrates
1.847 G
Sugars
0 G
Sugar Alcohol
45.781 G
Water
1.227 G
Fat
0.327 G
Saturates
0 G
Trans Fat
0 MG
Cholesterol
0
Fiber
Minerals
1.6 G
Ash
14.78 MG
Calcium
2.618 MG
Iron
463.537 MG
Sodium
Minerals
0.348 MG
Thiamin
0.232 MG
Riboflavin
3.073 MG
Niacin
1.16 IU
Vitamin A
0 MG
Vitamin C
127.163 MCG
Folic Acid
43.661 MG
Potassium
Tips & Handling
1. PANNING: PAN 4 X 4 ON LINED SHEET PAN. 2. RETARDING/THAWING: (35 - 38 F) 12 - 18 HOURS ON A COVERED RACK. 3. PREPARATION (OPTIONAL): DIP BOTTOMS OF ROLLS IN CORNMEAL OR DUST SHEETPAN WITH CORNMEAL. 4. PROOFING (95 F, 85% RH) 40 - 50 MINUTES TO TEMPLATE #20. 5. SCORING (OPTIONAL): ONE STRAIGHT VERTICAL CUT DOWN THE CENTER, 1/2" DEEP. 6. BAKING: RACK OVEN: 375 F, 22 - 24 MINUTES WITH 20 SECONDS STEAM. DECK OVEN: 400 F 25 - 27 MINUTES. CONVECTION OVEN: 325 F 18 - 20 MINUTES.
Storage
  • Frozen: 150 DAYS
  • Refrigerated: 0 DAYS
  • Ambient: 3 DAYS
Allergens

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