2.5 oz Hamburger Bun Dough with Whole Grain

11038

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2.5 oz Hamburger Bun Dough with Whole Grain

11038

Frozen 2.5 oz. Whole Grain Hamburger Bun Dough is made for K-12 schools. Bulk packed and ready-to-use dough pieces. Simply thaw, proof and bake to have these cleaner label fresh-baked buns for hamburgers or sandwiches. 1 Bun = 2 Grain Oz. Equiv.

Product Details

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UPC:

10710205110387

Unit Size:

2.5 oz

Case count:

144

Master case dimension:

15.9376 x 9.6876 x 8.0626

Master case cube:

0.72

Master case net weight:

22.50

Master gross weight:

23.44

Pallet Ti / Hi:

12 / 9

Shelf life:

120 days

Servings per piece:

1 per Bun

Kosher:

Not Kosher

Nutrition & Ingredients

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Nutrition Facts
1 per Bun
Serving Size 1 Bun (2.5oz/71g)
Amount Per Serving
Calories	170
% Daily Value*
Total Fat 3.5 g	4 %
Saturated Fat 0.5 g	3 %
Trans Fat 0. g
Cholesterol 0 g	0 %
Sodium 250 mg	11 %
Total Carbohydrates 30 g	11 %
Dietary Fiber 3 g	12 %
Total Sugars 4 g
Includes 3 g Added Sugars		5 %
Protein 7 g
Vitamin D 0 mcg	0 %
Calcium 21 mg	2 %
Iron 1.6 ("0.0") mg	8 %
Potassium 200 mg	4 %
Grain Oz. Equivalent	2
Grams of whole grain	20.21 g
Percent of whole grain	56.98 %
Grand Total Grains	35.65 g
*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.

Ingredients:
water, whole wheat flour, enriched unbleached flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), yeast, sugar, soybean oil, wheat gluten, whey, salt, cellulose gum, dextrose, enzymes, ascorbic acid, potassium chloride, wheat starch, egg, soy lecithin. contains: wheat, milk, egg, soy.

Preparation Instructions

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1.STORE FROZEN UNTIL READY TO USE.

2.Place roll dough on silicone treated papered or greased pan, 3 x 5 for individual rolls on an 18 x 26" baking pan with seam side of dough down.

3.Cover with plastic bag or place in an enclosed cabinet. Place in retarder or walk-in cooler to thaw overnight.

4.Next day, remove from retarder and allow dough pieces to warm on an open rack at room temperature for 1 hour.

5.Place pan in proofer, maintain 100 degrees F and 90 - 95% relative humidity. Allow to proof until rolls are 3-time original size.

6. Bake in preheated conventional oven at 350 degrees F for 17-20 minutes for 350 degrees F convection oven for 17-20 minuttes until top and bottom are golden brown.

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