Hamburger Bun Dough with Whole Grain

11037

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Hamburger Bun Dough with Whole Grain

11037

Frozen 2 oz. Whole Grain Hamburger Bun Dough is made for K-12 schools. Bulk packed and ready-to-use dough pieces. Simply thaw, proof and bake to have these cleaner label fresh-baked buns for hamburgers or sandwiches. 1 Bun = 1.75 Grain Oz. Equiv.

Product Details

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UPC:

10710205110370

Unit Size:

2 oz

Case count:

180

Master case dimension:

15.9376 x 9.6876 x 8.0626

Master case cube:

0.72

Master case net weight:

22.50

Master gross weight:

23.44

Pallet Ti / Hi:

12 / 9

Shelf life:

120 days

Servings per piece:

1 per Bun

Kosher:

Not Kosher

Nutrition & Ingredients

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Nutrition Facts
1 per Bun
Serving Size 1 Bun (2oz/57g)
Amount Per Serving
Calories	140
% Daily Value*
Total Fat 2.5 g	3 %
Saturated Fat 0 g	0 %
Trans Fat 0. g
Cholesterol 0 g	0 %
Sodium 200 mg	9 %
Total Carbohydrates 24 g	9 %
Dietary Fiber 3 g	10 %
Total Sugars 3 g
Includes 2 g Added Sugars		4 %
Protein 5 g
Vitamin D 0 mcg	0 %
Calcium 17 mg	2 %
Iron 1.3 ("0.0") mg	8 %
Potassium 152 mg	4 %
Grain Oz. Equivalent	1.75
Grams of whole grain	16.12 g
Percent of whole grain	56.93 %
Grand Total Grains	28.46 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:
water, whole wheat flour, enriched unbleached flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), yeast, sugar, soybean oil, vital wheat gluten, contains less than 2% of the following: whey, salt, wheat starch, soy lecithin, egg, enzymes, cellulose gum, dextrose, ascorbic acid, potassium salt, maltodextrin. contains: wheat, milk, egg and soy.

Preparation Instructions

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1. STORE FROZEN UNTIL READY TO USE.

2. Place roll dough on silicone treated papered or greased pan, 4 x 6, or cluster in groups of 4 (18x 26" pan).

3. Cover with plastic bag or place in an enclosed cabinet, walk-in cooler, allowing dough pieces to thaw overnight.

4. Next day, remove from retarder and allow dough pieces to warm on an open rack at room temperature for 30 minutes.

5. Place pan in proofer, maintain 100 degrees F and 90 - 95% relative humidity. Allow to proof until rolls are 2 - 3 times original size.

6. Bake in preheated conventional oven at 350 degrees F for 17-20 minutes or 325 degrees F convection oven for 17-20 minutes until top and bottom are golden brown.

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