10" GLUTEN-FREE PAR-BAKED PIZZA CRUST 24/7.75 OZ

#13520

A 10”, parbaked, gluten-free pizza crust made with rice flour, tapioca and potato starches. Arrives on an oven-ready tin.

Buy From A Distributor

Print Specs
Print Specs
Email
Email
Contact Us
Contact Us
Ingredients
RICE FLOUR, FILTERED WATER, 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:
00750903135209
Kosher Certification:
UNTD MEHADRIN KOSHER
Kosher Status:
PARVE
Case Count:
24
Master Pack:
CASE
Net Case Weight:
11.625 LB
Gross Case Weight:
13.831 LB
Case Cube:
0.590
Case Dimensions:
23.38 IN L x 11.62 IN W x 3.75 IN H
Pallet Pattern:
6 Ti x 17 Hi (102 Cases/Pallet)
Master Unit Size:
7.75 OZ
Nutrition Facts
13520 standard nutritional panel
100G Nutrition Facts
13520 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 FOR 5 - 7 MINUTES CONVECTION: 425 F FOR 7 - 10 MINUTES IMPINGER: 500 F FOR 3 - 5 MINUTES 3. REMOVE FROM OVEN, LET COOL FOR ONE MINUTE, CUT AND ENJOY!
Storage
  • Frozen: 270 DAYS
  • Refrigerated: 7 DAYS
  • Ambient: 0 DAYS
Allergens
MANUFACTURED ON SHARED EQUIPMENT WITH EGGS AND SOY