5 IN SHEETED PIZZA BUN DISK DOUGH

#71067

5" proof and bake sheeted pizza bun disk is an edge-to-edge dough that's 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, NIACIN, IRON AS FERROUS SULFATE, THIAMINE MONONITRATE, ENZYME, RIBOFLAVIN, FOLIC ACID), WATER, YEAST, CONTAINS LESS THAN 2% OF THE FOLLOWING: SOYBEAN OIL, SALT, SUGAR, SODIUM STEAROYL LACTYLATE, DATEM, ASCORBIC ACID, ENZYME.
More Specifications
GTIN:
00049800710672
Kosher Certification:
KOF-K
Kosher Status:
PARVE
Case Count:
180
Master Pack:
CASE
Net Case Weight:
28.13 Lb.
Gross Case Weight:
30.01 Lb.
Case Cube:
0.825
Serving Size:
1 pizza crust (61 g)
Case Dimensions:
15.25 IN L x 10.25 IN W x 9.13 IN H
Pallet Pattern:
10 Ti x 6 Hi
(60 Cases/Pallet)
Master Unit Size:
2.5 OZ
Nutrition Facts
Nutrition Facts
1 Servings Per Container
Serving Size 1 pizza crust (61 g)
Amount Per Serving
Calories 160
Calories from Fat 20
% Daily Value*
3%
Total Fat 2g
0%
Saturated Fat 0g
Trans Fat 0g
0%
Cholesterol 0mg
16%
Sodium 380mg
11%
Total Carbohydrate 31g
5%
Dietary Fiber 1g
Sugars 1g
11%
Protein 6g
0%
Vitamin A
0%
Vitamin C
10%
Iron
0%
Calcium
25%
Thiamin
15%
Riboflavin
10%
Niacin
15%
Folate
100G Nutrition Facts
100g Nutrition Facts
231.428
Calories
25.487
Calories From Fat
5.891
Calories From Saturated Fat
7.91G
Protein
43.575G
Carbohydrates
1.31G
Sugars
Includes 1G Added Sugars
0G
Sugar Alcohol
43.943G
Water
2.832 G
Fat
0.655 G
Saturates
0.017 G
Trans Fat
0 MG
Cholesterol
1.665G
Fiber
Minerals
1.74 G
Ash
15.297 MG
Calcium
2.868 MG
Iron
531.648 MG
Sodium
0.446 MG
Thiamin
0.275 MG
Riboflavin
3.843 MG
Niacin
0 IU
Vitamin A
0 MG
Vitamin C
1.079 MCG
Vitamin D
83.925 MCG
Folic Acid
92.591 MG
Potassium
Tips & Handling
1. KEEP PRODUCT FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 2. REMOVE DESIRED NUMBER OF PIZZA BUN DISK DOUGHS FROM THE FREEZER AND ALLOW EACH TO THAW OVERNIGHT ON OILED PIZZA PANS COVERED WITH 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 3DAYS. 3. REMOVE THAWED DISKS 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 DURING BAKING. 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
Storage
  • Frozen: 210 DAYS
  • Refrigerated: 0 DAYS
  • Ambient: 0 DAYS
Allergens
CONTAINS: WHEAT MAY CONTAIN MILK, SOY, EGG AND SESAME

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