INGREDIENTS FOR U.S MARKET: ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, IRON AS FERROUS SULFATE, THIAMINE MONONITRATE, ENZYME, RIBOFLAVIN, FOLIC ACID, ASCORBIC ACID ADDED AS A DOUGH CONDITIONER), WATER, YEAST, CONTAINS LESS THAN 2% OF THE FOLLOWING: SOYBEAN OIL, WHEAT GLUTEN, SALT, SUGAR, DEXTROSE, ASCORBIC ACID, ENZYMES.
Kosher Certification:
KOF-K
Gross Case Weight:
28.705 LB
Serving Size:
1/8 PIZZA CRUST (55 G)
Case Dimensions:
15.81 IN L x 11.56 IN W x 10.19 IN H
Pallet Pattern:
10 Ti x 7 Hi (70 Cases/Pallet)
HANDLING INSTRUCTIONS: 1. KEEP PRODUCT FROZEN AT 0°F (-18°C) OR BELOW UNTIL READY TO USE. 2. REMOVE DESIRED NUMBER OF WRAPPED DOUGH BALLS FROM FREEZER. · DO NOT REMOVE DOUGH BALLS FROM INDIVIDUAL PLASTIC POUCHES. 3. PLACE DOUGH BALLS, FLAT SIDE UP, ON A SHEET PAN AND PUT ON A RACK IN THE COOLER TO THAW/PROOF OVERNIGHT (AT LEAST 24 HOURS). · DOUGH BALLS GOOD FOR UP TO 3 DAYS IN COOLER, IF REMAIN SEALED IN ORIGINAL PACKAGING. 4. WHEN READY TO USE, REMOVE DOUGH BALLS FROM COOLER. IF LESS THAN 24 HOURS IN COOLER, LET SIT AT ROOM TEMPERATURE FOR 1 - 2 HOURS TO FINISH PROOFING. IF GREATER THAN 24 HOURS, DOUGH BALLS CAN BE STRETCHED COLD. · DOUGH BALLS ARE COMPLETELY PROOFED WHEN PACKAGE IS FULLY EXPANDED. 5. REMOVE DOUGH BALLS FROM PLASTIC POUCHES USING THE EZ PEEL FLAP, FLATSIDE UP. 6. PLACE DOUGH BALL ON FLOUR-DUSTED WORK SURFACE AND DUST TOP WITH ADDITIONAL FLOUR. 7. DUST HANDS WITH FLOUR AND STRETCH THE DOUGH BALL BY PULLING FROM THEMIDDLE OUT TO THE EDGE. 8. PLACE PIZZA DOUGH ON A PIZZA PAN OR SCREEN (SPRAYED WITH PAN SPRAY) ,AND FINISH STRETCHING TO FIT PAN/SCREEN. 9. ADD SAUCE, CHEESE, AND ADDITIONAL TOPPINGS. 10. BAKE AS MENTIONED BELOW, OR UNTIL DESIRED CRUST COLOR IS ACHIEVED ANDCHEESE IS MELTED. · FORCED AIR CONVEYOR OVEN: 450°F (230°C) FOR 5 MINUTES · DECK OVEN: 500°F (260°C) FOR 8 - 11 MINUTES · CONVECTION OVEN: 425°F (220°C) FOR 11 - 14 MINUTES · CONVENTIONAL OVEN: 425°F (220°C) OR 20 - 25 MINUTES (MIDDLE RACK) 11. REMOVE PIZZA FROM OVEN, AND LET SIT AT ROOM TEMPERATURE FOR 3 - 5 MINUTES BEFORE SLICING AND SERVING.
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Shelf Life From Manufacture: 180 DAYS
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Storage Method: Keep Frozen
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Shelf Life Refrigerated, Prepared: 0 DAYS
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Shelf Life Ambient, Prepared: 0 DAYS
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Shelf Life Refrigerated, Thawed: N/A
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Shelf Life Ambient, Thawed: N/A
CONTAINS: WHEAT MAY CONTAIN MILK, SOY, EGGS AND SESAME DERIVED FROM BIOENGINEERING
