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, PALM AND SOYBEAN OILS, POTATO FLOUR, CONTAINS LESS THAN 2% OF THE FOLLOWING: DEXTROSE, SALT, LEAVENING (SODIUM ACID PYROPHOSPHATE, BAKING SODA, MONOCALCIUM PHOSPHATE), WHEAT GLUTEN, ENZYMES, ASCORBIC ACID.
1. PAN 35 ROLLS (7 X 5) ON LINED SHEET PAN. 2. PLACE PANS OF PRODUCT ON COVERED RACK IN COOLER AT 35°F - 38°F (1°C - 3°C) FOR 6 - 12 HOURS OR AT ROOM TEMPERATURE ON COVERED RACK FOR 60 MINUTES. 3. PROOF AT 95°F (35°C), 85% RELATIVE HUMIDITY FOR APPROXIMATELY 40 - 50 MINUTES TO TEMPLATE #1. 4. BAKING TEMPERATURE AND TIME: CONVECTION OVEN: 325°F (160°C) FOR 12 - 14 MINUTES. DECK OVEN: 400°F (205°C) FOR 14 - 16 MINUTES.