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 stick

Kosher:

Not Kosher

Nutrition & Ingredients

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Nutrition Facts
6 per stick
Serving Size 1/6 Stick (1.83 oz/52g)
Amount Per Serving
Calories	110
% Daily Value*
Total Fat 1 g	1 %
Saturated Fat 0 g	0 %
Trans Fat 0. g
Cholesterol 0 g	0 %
Sodium 240 mg	10 %
Total Carbohydrates 22 g	8 %
Dietary Fiber 2 g	7 %
Total Sugars 1 g
Includes 1 g Added Sugars		1 %
Protein 5 g
Vitamin D 0 mcg	0 %
Calcium 12 mg	0 %
Iron 1.4 ("0.0") mg	8 %
Potassium 52 mg	2 %
Grain Oz. Equivalent	1.75
Grams of whole grain	0 g
Percent of whole grain	0 %
Grand Total Grains	29.99 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.

2. Place dough on greased or glazed pan.

3. Cover and place in cooler overnight to thaw.

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

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.

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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