Wheat Dinner Roll Dough with Whole Grain

11019

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Wheat Dinner Roll Dough with Whole Grain

11019

Our frozen 1.25 oz. Wheat Dinner Roll Dough made with Whole Grain is for K-12 schools. Simply thaw, proof and bake for fresh dinner buns for lunches or dinners. 1 Roll = 1 Grain Oz. Equiv.

Product Details

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UPC:

10710205110196

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	80
% Daily Value*
Total Fat 1 g	1 %
Saturated Fat 0 g	0 %
Trans Fat 0. g
Cholesterol 0 g	0 %
Sodium 100 mg	4 %
Total Carbohydrates 14 g	5 %
Dietary Fiber 2 g	7 %
Total Sugars 2 g
Includes 1 g Added Sugars		1 %
Protein 4 g
Vitamin D 0 mcg	0 %
Calcium 10 mg	0 %
Iron 0.6 ("0.0") mg	4 %
Potassium 114 mg	2 %
Grain Oz. Equivalent	1
Grams of whole grain	9.88 g
Percent of whole grain	54.27 %
Grand Total Grains	18.33 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:
water, whole grains (whole wheat flour, wheat crush), enriched unbleached flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), yeast, vital wheat gluten, honey, contains less than 2% of: soybean oil, whey, potassium chloride, maltodextrin, salt, wheat starch, soy lecithin, egg, celullose gum, dextrose, enzymes, 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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