Honey Wheat Bread Dough

10024

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Honey Wheat Bread Dough

10024

19 oz. Frozen Honey Wheat Bread Dough, ready to use. Just thaw, proof and bake. Made with whole wheat flour and honey. Have fresh-baked bread on the table without the hassle of mixing. Bulk packed with 24 pieces per case.

Product Details

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UPC:

10710205100241

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	130
% Daily Value*
Total Fat 1.5 g	2 %
Saturated Fat 0 g	0 %
Trans Fat 0. g
Cholesterol 0 g	0 %
Sodium 250 mg	11 %
Total Carbohydrates 23 g	8 %
Dietary Fiber 3 g	9 %
Total Sugars 4 g
Includes 2 g Added Sugars		4 %
Protein 6 g
Vitamin D 0 mcg	0 %
Calcium 15 mg	2 %
Iron 1 ("0.0") mg	6 %
Potassium 98 mg	2 %
Grain Oz. Equivalent	1.5
Grams of whole grain	10.88 g
Percent of whole grain	39.98 %
Grand Total Grains	27.59 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, enriched unbleached flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), whole wheat flour, honey, yeast, vital wheat gluten, contains 2% or less of: whey, soybean oil, salt, datem, monoglycerides, dextrose, ascorbic acid, enzyme, wheat starch, soy lecithin, egg. contains: wheat, milk, soy, egg.

Preparation Instructions

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1. STORE FROZEN UNTIL READY TO USE.

2. Place dough on a greased or glazed pan, or on a silicone papered baking pan. Cover with plastic bag or place in an enclosed cabinet.

3. Place in retarder or walk-in cooler overnight to thaw.

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

5. Place pan in proofer, maintain 100 degrees F and 90 - 95% relative humidity. Allow to proof until dough is about 1 inch above pan or until 3 times its orginal size.

6. Bake in a preheated 375 degrees F. Conventional oven for 18 - 22 minutes or 325 degrees F convection oven for 20 - 25 minutes.

7. Remove from baking pans and place on cooling screen or rack. Brush with butter, if desired.

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