Petite Cracked Wheat Bread Dough with Whole Grain

10321

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Petite Cracked Wheat Bread Dough with Whole Grain

10321

6 oz. Frozen Cracked Wheat Bread Dough with whole grain is a loaf dough made with crushed wheat. Ready to thaw, proof and bake for fresh bread on the table or with any meal without the hassle of mixing. 1/3 Loaf = 1.75 Grain Oz. Equiv.

Product Details

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UPC:

10710205103211

Unit Size:

6 oz

Case count:

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:

3 per Loaf

Kosher:

Not Kosher

Nutrition & Ingredients

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Nutrition Facts
3 per Loaf
Serving Size 1/3 Loaf (2oz/57g)
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 190 mg	8 %
Total Carbohydrates 23 g	8 %
Dietary Fiber 3 g	11 %
Total Sugars 2 g
Includes 0 g Added Sugars		0 %
Protein 6 g
Vitamin D 0 mcg	0 %
Calcium 17 mg	2 %
Iron 1 ("0.0") mg	6 %
Potassium 151 mg	4 %
Grain Oz. Equivalent	1.75
Grams of whole grain	15.95 g
Percent of whole grain	54.49 %
Grand Total Grains	29.44 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:
whole grains (whole wheat flour, wheat crush), water, enriched unbleached flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), yeast, vital wheat gluten, whey, contains 2% or less of: sugar, salt, soybean oil, wheat starch, egg, soy lecithin, cellulose gum, dextrose, enzymes, ascorbic acid, maltodextrin, potassium chloride. contains: wheat, milk, egg, soy.

Preparation Instructions

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1. STORE FROZEN UNTIL READY TO USE.

2. Place dough in a greased or glazed pan.

3. Cover and place in cooler overnight.

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

5. Bake in preheated conventional oven at 350 degrees F for 20 - 25 minutes or 325 degrees F convection oven for 22-27 minutes until tops and bottoms are golden brown.

6. Remove from oven and turn out of pans. Brush with butter if desired.

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