Butter and Egg Roll Dough

11121

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Butter and Egg Roll Dough

11121

Frozen 1.5 oz. Roll Dough made with real butter. Perfect for egg washing and topping. Bulk packed and ready-to-use dough pieces. Simply thaw, proof and bake for fresh-baked buns. Perfect for restaurant tables and buffets or supermarket bakeries.

Product Details

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UPC:

10710205111216

Unit Size:

1.5 oz

Case count:

252

Master case dimension:

15.9376 x 9.6876 x 8.0626

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 (1.5oz/43g)
Amount Per Serving
Calories	110
% Daily Value*
Total Fat 1.5 g	2 %
Saturated Fat 0.5 g	4 %
Trans Fat 0. g
Cholesterol 20 g	7 %
Sodium 170 mg	7 %
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 0.12 mcg	0 %
Calcium 16 mg	2 %
Iron 1.2 ("0.0") mg	6 %
Potassium 74 mg	2 %
Grain Oz. Equivalent	1.25
Grams of whole grain	0 g
Percent of whole grain	0 %
Grand Total Grains	23.34 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, egg, sugar, yeast, whey, butter (cream, salt), contains 2% or less of the following: salt, celullose gum, dextrose, soybean oil, enzymes, ascorbic acid, vital wheat gluten, natural flavor. contains wheat, egg, milk, soy.

Preparation Instructions

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1. STORE FROZEN UNTIL READY TO USE.

2. Place roll dough on silicone papered or greased pan, 6 x 10 on an 18 x 26" baking pan.

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

4. Next day, remove 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 dough pieces are 2 - 3 times original size.

6. Bake in preheated conventional oven at 375 degrees F for 12 - 16 minutes or 325 degrees F convection oven for 15 - 18 minutes until tops and bottoms are golden brown.

7. Brush with butter or liquid margarine while hot.

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