Sourdough Hoagie Dough

11434

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Sourdough Hoagie Dough

11434

Frozen 7” Sourdough Hoagie Dough made with San Francisco Sourdough flavoring. Ready to use 4 oz. dough piece. Just thaw, proof and bake. Create the perfect fresh-baked sourdough hoagie sandwiches that satisfy customer needs.

Product Details

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UPC:

10710205114347

Unit Size:

4 oz

Case count:

Master case dimension:

15.9376 x 9.6876 x 8.0626

Master case cube:

0.72

Master case net weight:

18.00

Master gross weight:

18.94

Pallet Ti / Hi:

12 / 9

Shelf life:

120 days

Servings per piece:

2 per Hoagie

Kosher:

Not Kosher

Nutrition & Ingredients

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Nutrition Facts
2 per Hoagie
Serving Size 1/2 Hoagie (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 260 mg	11 %
Total Carbohydrates 24 g	9 %
Dietary Fiber 2 g	8 %
Total Sugars 1 g
Includes 1 g Added Sugars		1 %
Protein 5 g
Vitamin D 0 mcg	0 %
Calcium 28 mg	2 %
Iron 1.5 ("0.0") mg	8 %
Potassium 56 mg	2 %
Grain Oz. Equivalent	2
Grams of whole grain	0 g
Percent of whole grain	0 %
Grand Total Grains	32.23 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, contains 2% or less of: sugar, soybean oil, datem, ascorbic acid, enzymes, dextrose, calcium sulfate, soy flour, soy lecithin, ethoxylated mono-glycerides, mono – and diglycerides, ascorbic acid, l-cysteine, calcium phosphate, sodium phosphate, calcium iodate, wheat starch, whey, egg, salt, fumaric acid, sodium diacetate, lactic acid, silicon dioxide, vital wheat gluten. contains: wheat, soy, milk, egg.

Preparation Instructions

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1. STORE FROZEN UNTIL READY TO USE.

2. Place dough on greased or glazed bread 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 to warm on an open rack at room temperature for 1 hour.

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

6. Bake in preheated 390 degrees F conventional oven for 25 - 30 minutes or 325 degrees F convection oven for 18 - 22 minutes until golden brown.

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

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