Brioche Hot Dog Bun Dough

11524

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Brioche Hot Dog Bun Dough

11524

2 oz. frozen Brioche Hot Dog Bun Dough ready to thaw, proof and bake for soft, fresh and savory brioche buns made with real butter and egg. Easy-to-bake fresh hot dog buns for foodservice or supermarkets.

Product Details

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UPC:

10710205115245

Unit Size:

2 oz

Case count:

120

Master case dimension:

15.9000 x 8.1000 x 9.7000

Master case cube:

0.72

Master case net weight:

15.00

Master gross weight:

15.94

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 (57g)
Amount Per Serving
Calories	150
% Daily Value*
Total Fat 3 g	%
Saturated Fat 1.5 g	7 %
Trans Fat . g
Cholesterol 15 g	%
Sodium 270 mg	12 %
Total Carbohydrates 27 g	10 %
Dietary Fiber 2 g	6 %
Total Sugars 4 g
Includes 3 g Added Sugars		5 %
Protein 5 g
Vitamin D 0.67 mcg	4 %
Calcium 17 mg	2 %
Iron 1.5 ("0.0") mg	8 %
Potassium 85 mg	2 %
Grain Oz. Equivalent	1.75
Grams of whole grain	0 g
Percent of whole grain	0 %
Grand Total Grains	31.34 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 8 on an 18 x 26 baking 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 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 12 – 17 minutes until top and bottom are golden brown.

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