French Stick Bread Dough

11481

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French Stick Bread Dough

11481

Frozen 11 oz. French Stick Dough made to have a crunchy texture while making a 16-inch loaf perfect for sub sandwich shops. Just thaw, proof and bake. Create the perfect signature sandwiches and satisfy customer needs with a signature crusty crumb.

Product Details

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UPC:

10710205114811

Unit Size:

11 oz

Case count:

Master case dimension:

18.9376 x 10.1875 x 8.7499

Master case cube:

0.98

Master case net weight:

28.88

Master gross weight:

30.05

Pallet Ti / Hi:

10 / 9

Shelf life:

120 days

Servings per piece:

6 per Loaf

Kosher:

Not Kosher

Nutrition & Ingredients

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Nutrition Facts
6 per Loaf
Serving Size 1/6 Loaf (52g)
Amount Per Serving
Calories	110
% Daily Value*
Total Fat 1 g	%
Saturated Fat 0 g	0 %
Trans Fat . g
Cholesterol 0 g	%
Sodium 230 mg	10 %
Total Carbohydrates 22 g	8 %
Dietary Fiber 2 g	7 %
Total Sugars 1 g
Includes 1 g Added Sugars		1 %
Protein 4 g
Vitamin D 0.01 mcg	0 %
Calcium 11 mg	0 %
Iron 1.4 ("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	29.23 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: salt, sugar, soybean oil, datem, enzymes, dextrose, calcium sulfate, soy flour, soy lecithin, ethozylated mono-and diglycerides, mono-and dyglycerides, ascorbic acid, l-cysteine, calcium phosphate, sodium phosphate, calcium iodate, whey, wheat starch, egg. contains: wheat, soy, milk, egg.

Preparation Instructions

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1. STORE FROZEN UNTIL READY TO USE._x000d_

2. Place dough on greased or glazed pan._x000d_

3. Cover and place in cooler overnight to thaw._x000d_

4. Next day, remove and let rise at room temperature for one hour._x000d_

5. Place pan in proofer, maintain 100 degrees F and 90 - 95% relative humidity. Allow to proof until dough pieces are 3 times their original size._x000d_

6. Bake in preheated conventional oven at 375 degrees F for 16 - 20 minutes or 325 degrees F convection oven for 18 - 22 minutes until tops and bottoms are golden brown.

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