Small Roll Dough

11010

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Small Roll Dough

11010

Frozen White Roll Dough. Bulk packed and ready-to-use dough pieces. Simply thaw, proof and bake to have cleaner label fresh-baked buns. Perfect for restaurant tables and buffets or supermarket bakeries. All without the hassle of mixing.

Product Details

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UPC:

10710205110103

Unit Size:

1.25 oz

Case count:

252

Master case dimension:

15.9376 x 9.6876 x 8.0626

Master case cube:

0.72

Master case net weight:

19.69

Master gross weight:

20.63

Pallet Ti / Hi:

12 / 9

Shelf life:

120 days

Servings per piece:

1 per Roll

Kosher:

Not Kosher

Nutrition & Ingredients

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Nutrition Facts
1 per Roll
Serving Size 1 Roll (1.25oz/35g)
Amount Per Serving
Calories	90
% Daily Value*
Total Fat 1 g	1 %
Saturated Fat 0 g	0 %
Trans Fat 0. g
Cholesterol 0 g	0 %
Sodium 160 mg	7 %
Total Carbohydrates 16 g	6 %
Dietary Fiber 1 g	4 %
Total Sugars 2 g
Includes 2 g Added Sugars		3 %
Protein 3 g
Vitamin D 0 mcg	0 %
Calcium 5 mg	0 %
Iron 0.9 ("0.0") mg	6 %
Potassium 35 mg	0 %
Grain Oz. Equivalent	1.25
Grams of whole grain	0 g
Percent of whole grain	0 %
Grand Total Grains	20.08 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, sugar, yeast, soybean oil, contains less than 2% of the following: enzymes, whey, wheat starch, egg, soy lecithin, salt, cellulose gum, dextrose, ascorbic acid. contains: wheat, soy, milk and 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 or 3 rows of 2 x 6 for clustered rolls (18x26" pan).

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

4. Next day, remove from cooler and allow dough pieces to warm on an open rack at room temperature for 1/2 hour.

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