Brioche Dinner Roll Dough

11510

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Brioche Dinner Roll Dough

11510

Frozen1.5 oz. Brioche Dinner Roll Dough ready to thaw, proof and bake for soft, fresh and savory brioche rolls made with real butter and egg. Easy to have fresh dinner buns for restaurants, buffets, diners, supermarkets or catering foodservice.

Product Details

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UPC:

10710205115108

Unit Size:

1.5 oz

Case count:

252

Master case dimension:

15.9000 x 8.1000 x 9.7000

Master case cube:

0.72

Master case net weight:

23.63

Master gross weight:

24.57

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 (43g)
Amount Per Serving
Calories	110
% Daily Value*
Total Fat 2 g	%
Saturated Fat 1 g	5 %
Trans Fat . g
Cholesterol 10 g	%
Sodium 200 mg	9 %
Total Carbohydrates 20 g	7 %
Dietary Fiber 1 g	5 %
Total Sugars 3 g
Includes 2 g Added Sugars		4 %
Protein 4 g
Vitamin D 0.5 mcg	2 %
Calcium 13 mg	0 %
Iron 1.1 ("0.0") mg	6 %
Potassium 66 mg	2 %
Grain Oz. Equivalent	1.25
Grams of whole grain	0 g
Percent of whole grain	0 %
Grand Total Grains	23.44 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, sugar, egg, yeast, cream, whey, salt, soybean oil, cellulose gum, ascorbic acid, enzymes, dextrose, natural flavor, acacia gum, oleoresin paprika, sunflower oil, tocopherols, citric acid, wheat starch, soy lecithin. contains: wheat, egg, milk, soy.

Preparation Instructions

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1. STORE FROZEN UNTIL READY TO USE._x000d_

2. Place roll dough on silicone treated paper or greased pan, 4 x 6, or cluster in groups of 4 (18 x 26 pan)._x000d_

3. Cover with plastic bag or place in an enclosed cabinet. Place in retarder or walk-in cooler to thaw overnight._x000d_

4. Next day, remove from retarder and allow dough pieces to warm on an open rack at room temperature for 1 hour._x000d_

5. Place pan in proofer, maintain 100°F and 90 - 95% relative humidity. Allow to proof until rolls are 2 - 3 times original size._x000d_

6. Bake in preheated conventional oven at 350°F for 16 - 19 minutes or 325°F convection oven for 16 - 19 minutes until top and bottom are golden brown.

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