Toasting English Muffin Bread Dough

10072

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Toasting English Muffin Bread Dough

10072

19 oz. Frozen English Muffin Bread Dough is made to be baked, sliced, toasted and buttered. Sprinkle cornmeal on the bottom before baking. Just thaw, proof and bake. Bulk packed with 24 pieces per case.

Product Details

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UPC:

10710205100722

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	120
% Daily Value*
Total Fat 0.5 g	1 %
Saturated Fat 0 g	0 %
Trans Fat 0. g
Cholesterol 0 g	0 %
Sodium 240 mg	10 %
Total Carbohydrates 22 g	8 %
Dietary Fiber 2 g	7 %
Total Sugars 2 g
Includes 1 g Added Sugars		1 %
Protein 6 g
Vitamin D 0 mcg	0 %
Calcium 14 mg	2 %
Iron 1.3 ("0.0") mg	8 %
Potassium 69 mg	2 %
Grain Oz. Equivalent	1.5
Grams of whole grain	1.69 g
Percent of whole grain	6.12 %
Grand Total Grains	27.62 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, vital wheat gluten, yeast, yellow corn, contains 2% or less of: whey, sugar, salt, datem, ascorbic acid, enzymes, dextrose, acetic acid, lactic acid, canola oil, silicon dioxide (flow aid), 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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