ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, IRON AS FERROUS SULFATE, THIAMINE MONONITRATE, ENZYME, RIBOFLAVIN, FOLIC ACID), WATER, MARGARINE (SOYBEAN AND PALM OILS, WATER, SALT, MONO AND DIGLYCERIDES, SOY LECITHIN, TO PRESERVE FRESHNESS (SODIUM BENZOATE), COLORED WITH (BETA CAROTENE), VITAMIN A PALMITATE), YEAST, HIGH FRUCTOSE CORN SYRUP, SUGAR, CORN SYRUP SOLIDS, MALTODEXTRIN, CONTAINS LESS THAN 2% OF THE FOLLOWING: MODIFIED CORNSTARCH, CINNAMON, LEAVENING (BAKING SODA, SODIUM ALUMINUM PHOSPHATE), SALT, DISTILLED MONOGLYCERIDES, 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 OR BELOW UNTIL READY TO USE. 2. REMOVE FROZEN DOUGH LOG(S) AND PLACE ON GREASED OR PARCHMENT LINED PANS. 3 . TO PREVENT PRODUCT FROM DRYING OUT, COVER EACH PAN WITH OILED PLASTIC WRAP OR COVER ENTIRE PAN RACK WITH RACK COVER. 4. PLACE COVERED PRODUCT IN A RETARDER OR REFRIGERATOR AT 36°F - 40°F AND THAW OVERNIGHT OR PRODUCT MAY BE THAWED AT ROOM TEMPERATURE, COVERED 1 - 2 HOURS. 5. WHILE LOGS ARE STILL COLD, USE A SERRATED KNIFE TO CUT AND FORM INTO COFFEE CAKE, KING'S CAKE SHAPES OR INDIVIDUAL CINNAMON ROLLS. 6. PAN ON PARCHMENT LINED OR GREASED PANS. PANNING CHART ----------------------------------------------------------------- -------------------------------------------------------------- SIZE INDIVIDUAL FULL SHEET PAN 4 OZ 2 X 4 3 X 5 16 OZ 2 CAKES PER FULL SHEET PAN 7. PLACE IN PROOFER SET AT 90°F - 110°F WITH 85% RELATIVE HUMIDITY FOR APPROXIMATELY 40-80 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. 8. BAKE IN A PREHEATED OVEN (325°F - CONVECTION OR RACK OVENS, 350°F - 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) ------------------------------------------------------------------ ------------------------------------- 4 OUNCE 12 TO 18 16 OUNCE 16 TO 22 9. REMOVE FROM OVEN AND BRUSH WITH RICH'S® GLAZE 'N SHINE (PC 21784). 10. COOL AND ICE WITH APPROPRIATE ICINGS (RICH'S® CREAM CHEESE ROLL ICING (PC 20036) OR WARM RICH'S® HEAT 'N ICE (PC 21952)). 11. DECORATE WITH COLORED SUGAR, CANDIED FRUIT OR NUTS, IF DESIRED. 12. HOLD COOLED BAKED ROLL COVERED AT ROOM TEMPERATURE TO PREVENT DRYING OUT. 13. SERVE OR PACKAGE AND LABEL FOR SELLING.
