2.5 oz Sub Dough with Whole Grain

11224

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2.5 oz Sub Dough with Whole Grain

11224

Frozen 2.5 oz Sub Dough made with white wheat flour. Simply thaw, proof and bake and it’s easy to have the fresh-baked bread aroma that's perfect for K-12 schools and healthcare. 1 Sub = 2 Grain Oz. Equiv.

Product Details

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UPC:

10710205112244

Unit Size:

2.5 oz

Case count:

144

Master case dimension:

13.1875 x 11.8126 x 9.0000

Master case cube:

0.81

Master case net weight:

22.50

Master gross weight:

23.68

Pallet Ti / Hi:

12 / 8

Shelf life:

120 days

Servings per piece:

1 per Sub

Kosher:

Not Kosher

Nutrition & Ingredients

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Nutrition Facts
1 per Sub
Serving Size 1 Sub (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	11 %
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 198 mg	4 %
Grain Oz. Equivalent	2
Grams of whole grain	19.99 g
Percent of whole grain	56.98 %
Grand Total Grains	35.36 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, cellulose gum, ascorbic acid, enzymes, dextrose, salt, potassim chloride, 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, 2 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 or 325 degrees F convection oven for 17-20 minutes until top and bottom are golden brown.

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