12 X 16 IN PARBAKED PIZZA CRUST WHOLE GRAIN RICH

#14007

WGR 12 x 16 inch par baked pizza crust ready to top, bake and serve to hungry students.

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Features & Benefits
1.
WGR 12 x 16 inch par baked pizza crust ready to top, bake and serve to hungry students.
Ingredients
WATER, WHOLE WHEAT FLOUR, ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, ASCORBIC ACID ADDED AS A DOUGH CONDITIONER, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SOYBEAN OIL, YEAST, SUGAR, SALT.
More Specifications
GTIN:
00076598140077
Kosher Certification:
KOF-K
Kosher Status:
NO SYMBOL (KOSHER)
Case Count:
16
Master Pack:
CASE
Net Case Weight:
17 LB
Gross Case Weight:
18.47 LB
Case Cube:
1.539
Serving Size:
1/8 PIZZA CRUST (60 G)
Case Dimensions:
17.0 IN L x 13.75 IN W x 11.38 IN H
Pallet Pattern:
6 Ti x 7 Hi (42 Cases/Pallet)
Master Unit Size:
17 OZ
Nutrition Facts
14007 standard nutritional panel
100G Nutrition Facts
14007 hundred gram nutritional panel
Tips & Handling
1. Keep product frozen at 0°F (-18°C) or below until ready to use Notes: · To prevent drying, pizza crust must be completely covered with plastic when stored in the freezer, refrigerator or at room temperature · Thawed pizza crust may be held in the refrigerator for up to five (5) days 2. Remove pizza crust from the freezer and place on pizza screens or pans Note: Oiled pizza screens or perforated pans will allow for a crispier baked crust 3. Top and bake as follows. Ovens vary so use the suggested guidelines and optimize time and temperature for your operation: o Impinger/Conveyor Oven: 500 °F for 3 - 5 minutes o Convection Oven: 375 °F for 6 - 9 minutes o Deck Oven: 500 °F for 7 - 10 minutes 4. After baking, allow pizza to set for 3-4 minutes before cutting
Storage
  • Shelf Life From Manufacture: 270 DAYS
  • Storage Method: Keep Frozen
  • Shelf Life Refrigerated, Prepared: 0 DAYS
  • Shelf Life Ambient, Prepared: 0 DAYS
  • Shelf Life Refrigerated, Thawed: N/A
  • Shelf Life Ambient, Thawed: N/A
Allergens
CONTAINS: WHEAT MAY CONTAIN MILK, SOY AND SESAME DERIVED FROM BIOENGINEERING