7 IN PROOF & BAKE SHEETED PIZZA DOUGH WHEAT

#03063

7in wheat proof and bake sheeted pizza dough is an edge-to-edge dough thats pre-cut, consistent in size, scratch-quality and easy to handle. Simply thaw overnight covered and under refrigeration, proof covered at room temperature until doubled in size, top and bake.

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Ingredients
INGREDIENTS FOR U.S. MARKET: ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON AS FERROUS SULFATE, THIAMINE MONONITRATE, ENZYME, RI BOFLAVIN, FOLICACID), WATER, WHOLE WHEAT FLOUR, CRACKED WHEAT, YEAST, CONTAINS LESS THAN2% OF THE FOLLOWING: WHEAT GLUTEN, HIGH FRUCTOSE CORN SYRUP, SALT, SOYBEAN OIL, ASCORBIC ACID, ENZYME.
More Specifications
GTIN:
00057592030632
Kosher Certification:
KOF-K
Kosher Status:
DAIRY
Case Count:
64
Master Pack:
CASE
Net Case Weight:
22 Lb.
Gross Case Weight:
23.52 Lb.
Case Cube:
0.866
Serving Size:
1/3 pizza crust (45 g)
Case Dimensions:
15 IN L x 14.25 IN W x 7 IN H
Pallet Pattern:
9 Ti x 6 Hi
(54 Cases/Pallet)
Master Unit Size:
5.5 OZ
Nutrition Facts
Nutrition Facts
3 Servings Per Container
Serving Size 1/3 pizza crust (45 g)
Amount Per Serving
Calories
120
% Daily Value*
1 %
Total Fat 1g
0%
Saturated Fat 0g
Trans Fat 0g
0%
Cholesterol 0mg
10%
Sodium 230mg
8%
Total Carbohydrate 22g
7%
Dietary Fiber 2g
Total Sugars 1g
1%
Includes 1g Added Sugars
10%
Protein 5g
2%
Vitamin D 0.6mcg
0%
Calcium 10mg
8%
Iron 1.3mg
2%
Potassium 80mg
15%
Thiamin
8%
Riboflavin
6%
Folate
The % Daily Value (dv) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
100G Nutrition Facts
100g Nutrition Facts
224.895
Calories
19.118
Calories From Fat
3.073
Calories From Saturated Fat
9.231 G
Protein
42.459 G
Carbohydrates
1.638 G
Sugars
0 G
Sugar Alcohol
44.641 G
Water
2.124 G
Fat
0.342 G
Saturates
0.013 G
Trans Fat
0.002 MG
Cholesterol
3.634 G
Fiber
Minerals
1.545 G
Ash
18.443 MG
Calcium
2.595 MG
Iron
450.49 MG
Sodium
Minerals
0.374 MG
Thiamin
0.196 MG
Riboflavin
3.372 MG
Niacin
1.259 IU
Vitamin A
0 MG
Vitamin C
1.058 MCG
Vitamin D
47.522 MCG
Folic Acid
150.322 MG
Potassium
Tips & Handling
1. KEEP PRODUCT FROZEN AT 0°F (-18°C) OR BELOW UNTIL READY TO USE. 2. REMOVE DESIRED NUMBER OF SHEETED PIZZA DOUGHS FROM THE FREEZER AND ALLOW EACH TO THAW OVERNIGHT ON OILED PIZZA PANS COVERED W PLASTIC. (AS AN ALTERNATIVE, THAW ON PIZZA PANS AND USE THE SAME DAY AFTER 2 - 3 HOURS THAW TIME AT ROOM TEMPERATURE, 75°F (23°C)). MAXIMUM TIME IN RETARDER IS 3 DAYS. 3. REMOVE THAWED SHELLS FROM THE RETARDER (COOLER) AND TRANSFER TO PIZZA PANS. ALLOW DOUGH TO DOUBLE IN SIZE. 4. TO PREVENT PRODUCT FROM DRYING OUT DURING TEMPERING (THAWING), COVER WITH PLASTIC OR BRUSH WITH OIL. 5. CAREFULLY DOCK THE DOUGH TO MINIMIZE BLISTERING AND OR BUBBLING DURINGBAKING. FOR A THICKER CRUST, ALLOW THE PIZZA TO CONTINUE TO RISE UNTIL DESIRED THICKNESS IS OBTAINED. 6. ADD SAUCE, CHEESE AND TOPPINGS. 7. BAKE AS FOLLOWS: DECK OVEN: 500°F (260°C) 8 - 11 MINUTES CONVECTION OVEN: 375°F (190°C) 7 - 10 MINUTES FORCED AIR CONVEYOR: 500°F (260°C) 4.5 - 5.5 MINUTES CONVENTIONAL OVEN: 450°F (230°C) 10 - 12 MINUTES 0 GRAMS OF TRANS FAT PER SERVING/MADE WITH WHOLE GRAINS
Storage
  • Frozen: 180 DAYS
  • Refrigerated: 2 DAYS
  • Ambient: 0 DAYS
Allergens
MAY CONTAIN MILK, SOY, EGG AND SESAME.

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