16 IN PROOF & BAKE SHEETED PIZZA DOUGH WHOLE GRAIN RICH

#09718

16in whole grain proof and bake sheeted pizza dough is an edge-to-edge dough thats pre-cut consistent in size scratch-quality easy to handle and made with 51 whole grains. Simply thaw overnight covered and under refrigeration proof covered at room temperature.

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Ingredients
INGREDIENTS FOR U.S. MARKET: WATER, WHOLE WHEAT FLOUR, ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, IRON AS FERROUS SULFATE, THIAMINE MONONITRATE, ENZYME, RIBOFLAVIN, FOLIC ACID), YEAST, WHEAT GLUTEN, DEXTROSE, CONTAINS LESS THAN 2% OF THE FOLLOWING: SUGAR, SOYBEAN OIL, OAT FIBER, SALT, POTASSIUM CHLORIDE, ENZYME, ASCORBIC ACID, WHEAT STARCH, DEXTRIN.
More Specifications
GTIN:
00049800097186
Kosher Certification:
KOF-K
Kosher Status:
DAIRY
Case Count:
24
Master Pack:
CASE
Net Case Weight:
30 LB
Gross Case Weight:
31.9 LB
Case Cube:
0.955
Serving Size:
1/8 PIZZA CRUST (61 G)
Case Dimensions:
16.25 IN L x 16.25 IN W x 6.25 IN H
Pallet Pattern:
6 Ti x 9 Hi (54 Cases/Pallet)
Master Unit Size:
20 OZ
Nutrition Facts
09718 standard nutritional panel
100G Nutrition Facts
09718 hundred gram nutritional panel
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 WITH PLASTIC. (AS ANALTERNATIVE, 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) 3.5 - 5.5 MINUTES CONVENTIONAL OVEN: 450 F (230 C) 10 - 12 MINUTES
Storage
  • Shelf Life From Manufacture: 150 DAYS
  • Storage Method: Keep Frozen
  • Shelf Life Refrigerated, Prepared: 2 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, EGG AND SESAME