Crusty French Bread Dough

10035

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Crusty French Bread Dough

10035

19 oz. Frozen Crusty French Bread Dough is crusty on the outside and soft on the inside. Ready to use. Just thaw, proof and bake. Have fresh-baked French bread on the table without the hassle of mixing. Bulk packed with 24 pieces per case.

Product Details

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UPC:

10710205100357

Unit Size:

19 oz

Case count:

Master case dimension:

18.9376 x 10.1875 x 8.7499

Master case cube:

0.98

Master case net weight:

28.50

Master gross weight:

29.59

Pallet Ti / Hi:

10 / 9

Shelf life:

120 days

Servings per piece:

10 per Loaf

Kosher:

Not Kosher

Nutrition & Ingredients

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Nutrition Facts
10 per Loaf
Serving Size 1/10 Loaf (1.9oz/54g)
Amount Per Serving
Calories	120
% Daily Value*
Total Fat 0.5 g	1 %
Saturated Fat 0 g	0 %
Trans Fat 0. g
Cholesterol 0 g	0 %
Sodium 250 mg	11 %
Total Carbohydrates 24 g	9 %
Dietary Fiber 2 g	6 %
Total Sugars 1 g
Includes 1 g Added Sugars		1 %
Protein 4 g
Vitamin D 0 mcg	0 %
Calcium 12 mg	0 %
Iron 1.5 ("0.0") mg	8 %
Potassium 51 mg	2 %
Grain Oz. Equivalent	1.75
Grams of whole grain	0 g
Percent of whole grain	0 %
Grand Total Grains	29.68 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, yeast, contains 2% or less of: enzymes, datem, ascorbic acid, dextrose, wheat starch, soy lecithin, whey, egg, calcium sulfate, soy flour, ethozylated mono-and diglycerides, mono- and dyglycerides, l-cysteine, calcium phosphate, sodium phosphate, calcium iodate, fermented wheat. contains: wheat, soy, milk, egg.

Preparation Instructions

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1. STORE FROZEN UNTIL READY TO USE.

2. Place dough on a 4 groove perforated French bread sreeen. Place on a covered rack or in an enclosed cabinet.

3. Place in retarder or walk-in cooler, to thaw overnight.

4. Next day, remove, egg wash and apply seeds, if desired. Warm dough on an open rack at room temperature for 30 minutes.

5. Place in proofer, maintain 105 degrees F and 90 - 95% humidity. Proof until loaves are 3 times original size.

6. If oven is equipped with steam, use 20 seconds of steam.

7. Bake in preheated 400 degrees F conventional oven for 25 - 30 minutes or 350 degrees F convection oven for 25 - 30 minutes, or until tops and bottoms are golden brown.

8. Remove from baking pans and place on a cooling screen or rack.

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