6 oz Submarine Roll Dough

11351

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6 oz Submarine Roll Dough

11351

Frozen 10.5” White Sub Dough. Ready to use, just thaw, proof and bake. Create the perfect signature sandwiches and satisfy customer needs with fresh-baked sub aroma every day.

Product Details

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UPC:

10710205113517

Unit Size:

6 oz

Case count:

Master case dimension:

20.0000 x 12.0000 x 8.4300

Master case cube:

1.17

Master case net weight:

27.00

Master gross weight:

28.43

Pallet Ti / Hi:

8 / 10

Shelf life:

120 days

Servings per piece:

3 per Sub

Kosher:

Not Kosher

Nutrition & Ingredients

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Nutrition Facts
3 per Sub
Serving Size 1/3 Sub (2oz/57g)
Amount Per Serving
Calories	130
% Daily Value*
Total Fat 1.5 g	2 %
Saturated Fat 0 g	0 %
Trans Fat 0. g
Cholesterol 0 g	0 %
Sodium 260 mg	11 %
Total Carbohydrates 25 g	9 %
Dietary Fiber 2 g	7 %
Total Sugars 2 g
Includes 0 g Added Sugars		0 %
Protein 5 g
Vitamin D 0 mcg	0 %
Calcium 14 mg	2 %
Iron 1.5 ("0.0") mg	8 %
Potassium 77 mg	2 %
Grain Oz. Equivalent	2
Grams of whole grain	0 g
Percent of whole grain	0 %
Grand Total Grains	32.58 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:
enriched unbleached flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, yeast, soybean oil, contains 2% or less of: enzymes, sugar, wheat starch, soy lecithin, whey, egg, cellulose gum, ascorbic acid, dextrose, salt, vital wheat gluten. contains: wheat, milk, soy, egg.

Preparation Instructions

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1. STORE FROZEN UNTIL READY TO USE.

2. Place dough on silicone treated papered or greased pan. Cover with plastic bag or place in an enclosed cabinet.

3. 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 one hour. Spray with water and apply seeds, if desired.

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

6. Bake in preheated conventional oven at 375 degrees F for 20 - 25 minutes or 325 degrees F convection oven for 18 - 22 minutes until golden brown.

7. Remove from baking pans and place on cooling screen or rack.

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