French Bread Dough

10034

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French Bread Dough

10034

19 oz. Frozen French Bread Dough, ready to use and stretch and score to your desire. 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:

10710205100340

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	29.57 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 greased or silicone papered baking pan. Cover with plastic bag or place in an enclosed cabinet.

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

4. Next day, score the top of the bread. Warm dough on an open rack at room temperature for 1 hour.

5. Apply egg wash and seeds if desired. Place in proofer, maintain 100 degrees F and 90 - 95% relative humidity. Allow to proof until dough is about 3 times its original size.

6. Bake in preheated 390 degrees F conventional oven for 25 - 30 minutes or 350 degrees F convection oven for 25 - 30 minutes.

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

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