Brioche Hamburger Bun Dough

11530

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Brioche Hamburger Bun Dough

11530

Frozen 1.5 oz. Brioche Hamburger Bun Dough ready to thaw, proof and bake for soft, fresh and savory brioche buns 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:

10710205115306

Unit Size:

2.5 oz

Case count:

144

Master case dimension:

15.9000 x 8.1000 x 9.7000

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 (71g)
Amount Per Serving
Calories	180
% Daily Value*
Total Fat 3.5 g	%
Saturated Fat 1.5 g	8 %
Trans Fat . g
Cholesterol 15 g	%
Sodium 330 mg	14 %
Total Carbohydrates 32 g	12 %
Dietary Fiber 2 g	8 %
Total Sugars 5 g
Includes 3 g Added Sugars		6 %
Protein 6 g
Vitamin D 0.81 mcg	4 %
Calcium 21 mg	2 %
Iron 1.8 ("0.0") mg	10 %
Potassium 107 mg	2 %
Grain Oz. Equivalent	2.25
Grams of whole grain	0 g
Percent of whole grain	0 %
Grand Total Grains	38.2 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, 3 x 5 for individual rolls on an 18 x 26 baking pan with seam side of dough down._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 dough pieces are 3 times original size._x000d_

6. Bake in preheated conventional oven at 350° F for 17 - 20 minutes or 325°F convection oven for 16 – 19 minutes until top and bottom are golden brown.

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