White Bun Dough

11060

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White Bun Dough

11060

Need a bigger bun for lots of meat and toppings? Try our frozen 4 oz. White Bun Dough. Simply thaw, proof and bake to have these cleaner label fresh-baked buns for hamburgers or sandwiches without the hassle of mixing.

Product Details

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UPC:

10710205110608

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 Bun

Kosher:

Not Kosher

Nutrition & Ingredients

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Nutrition Facts
2 per Bun
Serving Size 1/2 Bun (2oz/57g)
Amount Per Serving
Calories	140
% Daily Value*
Total Fat 2 g	3 %
Saturated Fat 0 g	0 %
Trans Fat 0. g
Cholesterol 0 g	0 %
Sodium 240 mg	10 %
Total Carbohydrates 25 g	9 %
Dietary Fiber 2 g	6 %
Total Sugars 3 g
Includes 1 g Added Sugars		3 %
Protein 5 g
Vitamin D 0 mcg	0 %
Calcium 13 mg	2 %
Iron 1.5 ("0.0") mg	8 %
Potassium 74 mg	2 %
Grain Oz. Equivalent	1.75
Grams of whole grain	0 g
Percent of whole grain	0 %
Grand Total Grains	31.24 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, soybean oil, sugar, contains 2% or less of: vital wheat gluten, whey, salt, cellulose gum, soyben oil, ascorbic acid, enzymes, wheat starch, soy lecithin, whey, egg. contains: wheat, milk, soy, 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, 3 x 5 on an 18 x 26" baking 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 hour.

5. Place pan in proofer, maintain 100 degrees F and 90 - 95% relative humidity. Allow to proof until dough pieces are 2 times original size.

6. Bake in preheated conventional oven at 375 degrees F for 13 - 17 minutes 325 degrees F convection oven for 15 - 18 minutes or until top and bottom are golden brown.

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