CHEESE SWIRL ROLL DOUGH

#13416

A unique cheese swirl roll dough. Each curl of the dough contains shredded cheddar cheese. Bakes off with a light bread texture with an abundance of cheese flavour.

Buy From A Distributor

Features & Benefits
1.
For breakfast and all-day snacking, cheese swirl rolls are a hot ticket. Fresh-baked cheese swirl rolls are even hotter. After baking, your establishment is filled with the irresistible aroma that drives impulse purchases morning, noon and night. Bake just what you want, when you want.
Ingredients
INGREDIENTS FOR U.S MARKET: ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, IRON AS FERROUS SULFATE, THIAMINE MONONITRATE, ENZYME, RIBOFLAVIN, FOLIC ACID), WATER, CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, CALCIUM CHLORIDE, ENZYME, COLORED WITH (ANNATTO)), YEAST, SUGAR, CONTAINS LESS THAN 2% OF THE FOLLOWING: SOYBEAN OIL, SALT, WHEAT GLUTEN, ASCORBIC ACID, ENZYMES.
More Specifications
GTIN:
00057592134163
Case Count:
120
Master Pack:
CASE
Net Case Weight:
30 LB
Gross Case Weight:
31.7 LB
Case Cube:
1.235
Serving Size:
1/2 ROLL (48 G)
Case Dimensions:
15.81 IN L x 11.56 IN W x 11.68 IN H
Pallet Pattern:
10 Ti x 5 Hi (50 Cases/Pallet)
Master Unit Size:
4 OZ
Nutrition Facts
13416 standard nutritional panel
100G Nutrition Facts
13416 hundred gram nutritional panel
Tips & Handling
HANDLING INSTRUCTIONS: 1. KEEP DOUGH FROZEN AT 0°F (-18°C) OR BELOW UNTIL READY TO USE. 2. REMOVE FROZEN DOUGH PIECES AND PLACE ON GREASED OR PARCHMENT LINED PANS. PANNING CHART ------------------------------------------------------------------------ ------------------------------ SIZE INDIVIDUAL CLUSTERED HALF SHEET PAN ------------------------------------------------------------------------ ------------------------------ 4 OZ. 3 X 5 4 X 6 2 X 3 3. TO PREVENT PRODUCT FROM DRYING OUT, COVER EACH PAN WITH OILED PLASTIC WRAP OR COVER ENTIRE PAN RACK WITH A RACK COVER. 4. PLACE COVERED PRODUCT IN A RETARDER OR REFRIGERATOR AT 36°F - 40°F (2°C - 4°C) AND THAW OVERNIGHT OR PRODUCT MAY BE THAWED COVERED AT ROOM TEMPERATURE FOR 45 - 120 MINUTES DEPENDING ON SIZE OF DOUGH PIECE. 5. PLACE IN PROOFER SET AT 90°F - 110°F (32°C - 43°C) WITH 85% RELATIVE HUMIDITY FOR APPROXIMATELY 40 - 60 MINUTES OR UNTIL PROOFED. IF PROOF BOX IS NOT AVAILABLE, LEAVE DOUGH COVERED AND PROOF IN WARM SPOT IN THE KITCHEN. PROOFING IS COMPLETE WHEN THE INDENTATION FROM A FLOURED FINGER, PRESSED LIGHTLY INTO THE DOUGH, REMAINS. IF INDENTATION BOUNCES BACK, FURTHER PROOFING IS REQUIRED. 6. BAKE IN A PREHEATED OVEN 375°F (190°C) - CONVECTION OR RACK OVENS, 350°F (175°C) - DECK OVEN UNTIL PRODUCT IS GOLDEN BROWN ON TOP, SIDES AND BOTTOM. BAKING TIMES WILL VARY ACCORDING TO SIZE OF ROLLS, TYPE OF OVEN AND FAN SPEED (IF APPLICABLE). NOTE: 1) AN ADDITIONAL 0.5 OZ TO 1.0 OZ OF SHREDDED CHEESE CAN BE ADDED TO THE TOP OF THE ROLL PRIOR TO BAKING. 2) 25 SECONDS OF STEAM CAN BE APPLIED IN THE OVEN TO ADD A SHEEN AND CRUST TO THE PRODUCT. 3) FOR A DENSER PRODUCT, REDUCE BAKE TEMPERATURE TO 350°F (175°C) FOR CONVECTION/RACK OVENS. APPROXIMATE BAKING TIMES: ------------------------------------------------------------------------ -------------------------- SIZE BAKING TIME (MINUTES) ------------------------------------------------------------------------ --------------------------- 4 OUNCE ROLLS CLUSTERED 15 TO 20 MINUTES 4 OUNCE ROLLS INDIVIDUAL 15 TO 19 MINUTES
Storage
  • Shelf Life From Manufacture: 210 DAYS
  • Storage Method: Keep Frozen
  • Shelf Life Refrigerated, Prepared: 0 DAYS
  • Shelf Life Ambient, Prepared: 3 DAYS
  • Shelf Life Refrigerated, Thawed: N/A
  • Shelf Life Ambient, Thawed: N/A
Allergens
CONTAINS: MILK, WHEAT MAY CONTAIN SOY AND EGGS DERIVED FROM BIOENGINEERING