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 191 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, vital wheat gluten, contains less than 2% of: whey, egg, soy lecithin, wheat starch, salt, cellulose gum, dextrose, enzymes, ascorbic acid, potassium salt, maltodextrin. contains: wheat, milk, egg, and 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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