Dinner Roll Dough Made with Whole Grains, 05295
Contents
1. 190 C PENDANT 10 12 MINUTES OU 14 18 MINUTES POUR LA GRAPPE 6 VAPEUR 20 SECONDES FOUR CONVECTION SUIVRE LES INDICATIONS CI HAUT AVANT LA CUISSON VAPORISER G EUSEMENT CHAQUE PETIT PAIN D EAU TEMP ATURE TEMPS DE CUISSON 325 F 160 C PENDANT 10 12 MINUTES FAITES TOURNER LE PLATEAU APR 6 7 MINUTES Dinner Roll Dough Made with Whole Grains 05295 Richs Foodservice http richsfoodservice com products sandwich breads a rolls retarder to 2 of 2 9 11 2012 8 53 AM2. Product Code 05295 Units Per Case 180 Unit Weight 2 1 GTIN Case 00049800052956 GTIN Item Gross Case Weight 24 743 LB Net Case Weight 23 625 LB Case Dimensions 15 812 IN L x 11 562 IN W x 7 25 ON H Pallet Tiers 10 High 10 Kosher PARVE Nutrition Facts serving size 1 ROLL 51 G amount per serving calories 140 calories from fat 20 total fat 2 5g saturated fat 0 5g trans fat 0g cholesterol 0mg sodium 190mg total carbohydrates 24g dietary fiber 5g sugars 3g protein 6g INGREDIENTS FOR U S MARKET WHOLE WHEAT FLOUR WATER ENRICHED UNBLEACHED WHEAT FLOUR WHEAT FLOUR NIACIN IRON AS FERROUS SULFATE THIAMINE MONONITRATE ENZYME RIBOFLAVIN FOLIC ACID CRUSHED WHEAT YEAST WHEAT GLUTEN SUGAR OAT FIBER SOYBEAN AND CANOLA OILS CONTAINS LESS THAN 2 OF THE FOLLOWING NATURAL FLAVOR CONTAINS WHEAT INGREDIENTS SALT HONEY DATEM SODIUM STEAROYL LACTYLATE MONOGLYCERIDES ACESULFAME POTASSIUM ENZYME ASCORBIC ACID MAY CONTAIN MILK SOY EGG AND SESAME wheat Shelf Life Frozen 120 days Refrigerated 0 days Ambient 3 days after baked sealed in a bag 1 PANNING 24 4 X 6 FOR SINGLES OR 48 6 X 8 FOR CLUSTERS ON A LINED SHEET PAN SPRAY PAPER WITH PAN RELEASE TO PREVENT BOTTOM SHRED 2 RETARD PRODUCT AT 38 F 3 30 C FOR 18 HRS ON A COVERED RACK OR FLOOR THAW TO TEMPLATE 21 2 3 4 X 1 3 4 3 FLOOR TIME 60 90 MINUTES AT AMBIENT CONDI
3. TIONS TO TEMPLATE 21 4 BEFORE BAKING SPRAY PRODUCT WITH WATER SEED IF DESIRED 5 BAKE BAKE IN RACK OVEN AT 375 F 190 C FOR 10 12 MINUNTES 14 18 MINUTES IF CLUSTER BAKED 6 STEAM 20 SECONDS CONVECTION OVEN FOLLOW ABOVE INSTRUCTIONS BEFORE BAKING SPRAY EACH ROLL HEAVILY WITH WATER BAKE TEMP TIME 325 F 160 C FOR 10 12 MINUTES ROTATE TRAY AT 6 7 MINUTES MODE D EMPLOI 1 MISE EN MOULE 24 4 X 6 POUR DES PETITS PAINS INDIVIDUELS OU 48 6 X 8 POUR UNE GRAPPE SUR UNE PLAQUE RECOUVERTE D UN PAPIER PARCHEMIN VAPORISER D UN ENDUIT POUR ITER LE BOURGEONNEMENT DU FOND 2 LAISSER LE PRODUIT DANS LA CHAMBRE FERMENTATION FROIDE 38 F 3 30 C PENDANT 18 HEURES SUR UN DINNER ROLLS Soft wheat dinner roll Made with whole grains and honey for a sweeter flavor profile Retarder to oven format For a child nutrition bid specification please contact our Helpline at 1 800 356 7094 or email helpline rich com specifications nutrition ingredients allergens storage tips amp handling Dinner Roll Dough Made with Whole Grains 05295 Richs Foodservice http richsfoodservice com products sandwich breads a rolls retarder to 1 of 2 9 11 2012 8 53 AM CHARIOT COUVERT OU LA TEMP ATURE DE LA PI E SELON LE GABARIT 21 3 POINTAGE 60 90 MINUTES LA TEMP ATURE DE LA PI E SELON LE GABARIT 21 4 AVANT LA CUISSON VAPORISER LE PRODUIT D EAU COUVRIR DE GRAINS SI D IR 5 CUISSON CUIRE DANS UN FOUR CHARIOT 375 F
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