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 189 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, vital wheat gluten, contains less than 2% of: whey, salt, potassim salt, maltodextrin, datem, dextrose, ascorbic acid, enzyme, mono-and diglycerides, polysorbate 60, antioxidants (citric acid and bht), egg, soy lecithin. 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, 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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