Creamy Caramel Smear

43022

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Creamy Caramel Smear

43022

Baker Boy’s signature Creamy Caramel Smear is used to make traditional caramel rolls. The smear is made with real cream and caramel. Arrives frozen in 22-pound pails. Keep frozen or refrigerated until ready to use. See instructions on how to use.

Product Details

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UPC:

10710205430225

Unit Size:

22 lbs

Case count:

Master case dimension:

8.6200 x 8.6200 x 7.6200

Master case cube:

0.33

Master case net weight:

22.00

Master gross weight:

23.38

Pallet Ti / Hi:

20 / 4

Shelf life:

180 days

Servings per piece:

648 per Pail

Kosher:

Orthodox Union Dairy Kosher

Nutrition & Ingredients

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Nutrition Facts
648 per Pail
Serving Size 1 Tablespoon (0.49oz/14g)
Amount Per Serving
Calories	50
% Daily Value*
Total Fat 2.5 g	3 %
Saturated Fat 1.5 g	8 %
Trans Fat 0. g
Cholesterol 10 g	3 %
Sodium 0 mg	0 %
Total Carbohydrates 7 g	3 %
Dietary Fiber 0 g	0 %
Total Sugars 7 g
Includes 7 g Added Sugars		14 %
Protein 0 g
Vitamin D 0 mcg	0 %
Calcium 8 mg	0 %
Iron 0.1 ("0.0") mg	0 %
Potassium 11 mg	0 %
Grain Oz. Equivalent
Grams of whole grain	0 g
Percent of whole grain	0 %
Grand Total Grains	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:
brown sugar, cream, milk, dextrose, carragenan, mono-diglycerides, cellulose gum, polysorbate 80, wheat starch, enriched unbleached flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), whey, egg, soy lecithin. contains: milk, wheat, egg, soy.

Preparation Instructions

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1. Keep frozen until ready to use.

2. Stir before each use as settling may occur.

3. Pull rolls from freezer the night before to place in pan with caramel in cooler.

4. Weigh the following caramel for 2.5oz cinnamon roll dough in pan placing rolls on top of caramel. 1/4 sheet-11oz caramel & pan rolls 2 x 3 1/2 in pan-1lb 4oz caramel & pan rolls 3 x 4 in pan-2lbs 8oz caramel & pan rolls 4 x 6.

5. The next day pull pan with rolls and caramel from cooler.

6. Raise rolls at room temperature or proof box. See roll dough directions.

7. Bake caramel rolls for at least 18-25 min. Convection oven 300-325 degrees F and conventional oven 325-350 degrees F.

8. Let rolls rest and cool slightly in pan for 5 min. after baking before flipping out.

Serving Safe Food

•Place directly in freezer until ready to use.

• Only remove amount of product needed from package. Keep any remaining product frozen until later use.

• Prepare bakery items according to manufacturer’s directions.

• Consuming unbaked bakery products is strongly discourage. Heat the Caramel to an internal temperature of 165 degrees.

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