Old World Sourdough Round Loaf Dough

10455

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Old World Sourdough Round Loaf Dough

10455

Frozen Old World Sourdough Bread Dough is a 19 oz. round doughball made with San Francisco Sourdough flavor. Just thaw, proof and bake. Score the top before baking or cut out the middle and fill with dips after baking.

Product Details

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UPC:

10710205104553

Unit Size:

19 oz

Case count:

Master case dimension:

20.0000 x 12.0000 x 8.4300

Master case cube:

1.17

Master case net weight:

28.50

Master gross weight:

29.59

Pallet Ti / Hi:

8 / 8

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	120
% Daily Value*
Total Fat 1 g	1 %
Saturated Fat 0 g	0 %
Trans Fat 0. g
Cholesterol 0 g	0 %
Sodium 310 mg	13 %
Total Carbohydrates 23 g	8 %
Dietary Fiber 2 g	7 %
Total Sugars 1 g
Includes 0 g Added Sugars		0 %
Protein 5 g
Vitamin D 0 mcg	0 %
Calcium 8 mg	0 %
Iron 1.5 ("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	30.34 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, vital wheat gluten, contains 2% or less of: soybean oil, sugar, fumaric acid, sodium diacetate, lactic acid, silicon dioxide, salt, datem, ascorbic acid, enzymes, dextrose, food starch-modified, wheat starch, soy lecithin, whey, egg. contains: wheat, milk, soy and egg.

Preparation Instructions

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1. STORE FROZEN UNTIL READY TO USE.

2. Place four dough pieces on a greased or silicone papered 18 X 26" pan.

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

4. The next day, remove from retarder. Cut a design on top of the loaf. (Cuts should be shallow; no more than 1/8" deep). Allow dough to warm on an open rack at room temperature for 1 hour.

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

6. If oven is equipped with steam, use 5 - 10 seconds of steam at the beginning of the bake cycle.

7. Bake in a preheated oven as follows: Conventional oven: 375 - 380 degrees F for 28 - 32 minutes. Convection oven: 350 degrees F for 25 - 30 minutes.

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