Hard Roll Dough

11035

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Hard Roll Dough

11035

Frozen French Bread Dough in the shape of a 2 oz. oval roll. Bakes to a crusty outside. To use, simply thaw, proof and bake to have fresh-baked buns on your table or buffet without the hassle of mixing.

Product Details

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UPC:

10710205110356

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	130
% Daily Value*
Total Fat 1 g	1 %
Saturated Fat 0 g	0 %
Trans Fat 0. g
Cholesterol 0 g	0 %
Sodium 260 mg	12 %
Total Carbohydrates 26 g	9 %
Dietary Fiber 2 g	7 %
Total Sugars 2 g
Includes 1 g Added Sugars		3 %
Protein 5 g
Vitamin D 0 mcg	0 %
Calcium 8 mg	0 %
Iron 1.5 ("0.0") mg	8 %
Potassium 54 mg	2 %
Grain Oz. Equivalent	2
Grams of whole grain	0 g
Percent of whole grain	0 %
Grand Total Grains	33.52 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, sugar, contains less than 2% of the following: cellulose gum, soybean oil, ascorbic acid, enzymes, dextrose, wheat starch, soy lecithin, whey, egg, salt, palm oil. contains: wheat, milk, soy, egg.

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 for individual rolls on an 18 x 26" baking pan with seam side of dough down.

3. Cover with plastic bag or place in an enclosed cabinet. Place in retarder or walk-in cooler to thaw overnight.

4. Next day, remove from retarder and allow dough pieces to warm on an open rack at room temperture for 1 hour.

5. Egg wash, seed and score if desired.

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

7. Bake in preheated conventional oven at 390 degrees F for 15 - 20 minutes or 325 degrees F convection oven for 15 - 18 minutes until tops and bottoms are golden brown.

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