ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, IRON AS FERROUS SULFATE, THIAMINE MONONITRATE, ENZYME, RIBOFLAVIN, FOLIC ACID), WATER, PALM OIL, HIGH FRUCTOSE CORN SYRUP, YEAST, SUGAR, CORN SYRUP SOLIDS, MALTODEXTRIN, CONTAINS LESS THAN 2% OF THE FOLLOWING: MODIFIED CORNSTARCH, CINNAMON, SALT, LEAVENING (BAKING SODA, SODIUM ALUMINUM PHOSPHATE), MONO AND DIGLYCERIDES, MOLASSES, DEFATTED SOY FLOUR, NATURAL AND ARTIFICIAL FLAVOR, SODIUM STEAROYL LACTYLATE, DATEM, PECTIN, MODIFIED TAPIOCA STARCH, COLORED WITH (CARAMEL COLOR, BETA CAROTENE), SOYBEAN OIL, SOY LECITHIN, ACESULFAME POTASSIUM, ASCORBIC ACID, ENZYME.
Handling Instructions: 1. KEEP DOUGH FROZEN AT 0°F (-18°C) OR BELOW UNTIL READY TO USE. 2. REMOVE FROZEN DOUGH PIECES AND PLACE ON GREASED OR PARCHMENT LINED PANS. PANNING CHART ------------------------------------------------------------------------ ----------------------------------- SIZE INDIVIDUAL CLUSTERED CLUSTERED FULL SHEET PAN FULL SHEET PAN HALF HOTEL PAN (12" X 10"X 2") ------------------------------------------------------------------------ ------------------------------------ 2.5 OZ. 3 X 5 5 X 6 3 X 3 3. TO PREVENT PRODUCT FROM DRYING OUT, COVER EACH PAN WITH OILED PLASTIC WRAP OR COVER ENTIRE PAN RACK WITH A RACK COVER. 4. PLACE COVERED PRODUCT IN A RETARDER OR REFRIGERATOR AT 36°F - 40°F (2°C - 4°C) AND THAW OVERNIGHT OR PRODUCT MAY BE THAWED COVERED AT ROOM TEMPERATURE FOR 45 - 120 MINUTES DEPENDING OF SIZE OF DOUGH PIECE. 5. PLACE IN PROOFER SET AT 90°F - 110 °F (32°C - 43°C) WITH 85% RELATIVE HUMIDITY FOR APPROXIMATELY 40-60 MINUTES OR UNTIL PROOFED. IF PROOF BOX IS NOT AVAILABLE, LEAVE DOUGH COVERED AND PROOF IN WARM SPOT IN THE KITCHEN. PROOFING IS COMPLETE WHEN THE INDENTATION FROM A FLOURED FINGER, PRESSED LIGHTLY INTO THE DOUGH, REMAINS. IF INDENTATION BOUNCES BACK, FURTHER PROOFING IS REQUIRED. 6. BAKE IN A PREHEATED OVEN (325°F (160°C) - CONVECTION OR RACK OVENS, 350°F (175°C) - DECK OVEN) UNTIL PRODUCT IS GOLDEN BROWN ON TOP, SIDES AND BOTTOM. BAKING TIMES WILL VARY ACCORDING TO SIZE OF ROLLS, TYPE OF OVEN AND FAN SPEED (IF APPLICABLE). APPROXIMATE BAKING TIMES: ------------------------------------------------------------------------ ------------------------------- SIZE BAKING TIME (MINUTES) ------- ------------------------------------------------------------------------------------------------- 2.5 OUNCE ROLLS CLUSTERED 14 TO 20 2.5 OUNCE ROLLS INDIVIDUAL 12 TO15 7. REMOVE FROM OVEN AND BRUSH WITH RICH'S? GLAZE 'N SHINE. 8. COOL AND ICE WITH APPROPRIATE ICINGS (RICH'S? CREME CHEESE ICING OR WARM HEAT 'N ICE(TM)). 9. HOLD BAKED ROLLS COVERED AT ROOM TEMPERATURE.
