7.25 IN GLUTEN FREE PARBAKED PIZZA CRUST

#08955

7.25in gluten-free par-baked pizza crust thats great-tasting consistent and a safe gluten-free alternative to traditional pizza crusts. Certified by GFCO (Gluten-Free Certification Organization).

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Features & Benefits
1.
7.25in gluten-free par-baked pizza crust thats great-tasting consistent and a safe gluten-free alternative to traditional pizza crusts. Certified by GFCO (Gluten-Free Certification Organization).
Ingredients
INGREDIENTS FOR U.S MARKET. FILTERED WATER, RICE FLOUR, TAPIOCA STARCH, POTATO STARCH, EXTRA VIRGIN OLIVE OIL, PALM AND SOYBEAN OILS, SUGAR, MODIFIED CORNSTARCH, CONTAINS LESS THAN 2% OF THE FOLLOWING: YEAST, POTASSIUM CHLORIDE, SALT, GELATIN, CELLULOSE GUM, LEAVENING (BAKING SODA, SODIUM ALUMINUM PHOSPHATE), XANTHAN GUM, NATURAL FLAVOR, DISTILLED MONOGLYCERIDES, GUAR GUM.
More Specifications
GTIN:
00049800089556
Kosher Certification:
UNTD MEHADRIN KOSHER
Kosher Status:
PARVE
Case Count:
24
Master Pack:
CASE
Net Case Weight:
7.275 LB
Gross Case Weight:
8.348 LB
Case Cube:
0.391
Serving Size:
1/3 PIZZA CRUST (45 G)
Case Dimensions:
16.44 IN L x 8.44 IN W x 4.88 IN H
Pallet Pattern:
10 Ti x 13 Hi (130 Cases/Pallet)
Master Unit Size:
4.85 OZ
Nutrition Facts
08955 standard nutritional panel
100G Nutrition Facts
08955 hundred gram nutritional panel
Tips & Handling
1) ADD THE DESIRED TOPPINGS; BAKE THE PIZZA CRUST ON ITS OWN PAN SO THAT CROSS-CONTAMINATION CAN BE AVOIDED. IF REMOVED FROM PAN, BAKE CRUST ON A CLEAN SCREEN OR PAN. 2) BAKE UNTIL THE CHEESE MELTS AND CRUST TURNS GOLDEN-BROWN. OVEN TIMES VARY DECK: 375 F - 400 F (190 C - 200 C) FOR 5 - 7 MINUTES CONVECTION: 425 F (220 C) FOR 7 - 10 MINUTES IMPINGER: 500 F (260 C) FOR 3 - 5 MINUTES 3) REMOVE FROM OVEN, LET COOL FOR ONE MINUTE, CUT AND ENJOY!
Storage
  • Shelf Life From Manufacture: 270 DAYS
  • Storage Method: Keep Frozen
  • Shelf Life Refrigerated, Prepared: 7 DAYS
  • Shelf Life Ambient, Prepared: 0 DAYS
  • Shelf Life Refrigerated, Thawed: N/A
  • Shelf Life Ambient, Thawed: N/A
Allergens
MANUFACTURED ON SHARED EQUIPMENT WITH EGGS AND SOY