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Italian Hearth Bread Dough

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Product Title

BREAD DOUGH ITALIAN HEARTH 12IN LONG BULK BAG 1/24/19 OZ

Specifications

Shipper UCC Code 10885146400504
Case Dimensions 15.900 IN L X 12.000 IN W X 8.870 IN H
Case Gross Wt. 29.9250 LB
Case Net Wt. 28.5000 LB
Cases Per Pallet 70
Pieces per Case 129.00

Storage & Handling

Shelf Life 150 Days

Claims

Kosher PAREVE

Ingredients

ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, YEAST, CONTAINS LESS THAN 2% OF THE FOLLOWING: SALT, HIGH FRUCTOSE CORN SYRUP, SOYBEAN OIL, DOUGH CONDITIONER (DATEM, AMMONIUM SULFATE, CALCIUM SULFATE, ASCORBIC ACID, ENZYMES, POTASSIUM IODATE, AZODICARBONAMIDE AND/OR, L-CYSTEINE HYDROCHLORIDE), CALCIUM PROPIONATE (PRESERVATIVE).

Proofing Time Standard Humidity 99.9%: 30-35 minutes

Drying Time: 10-15minutes

Score: one long score down the center

Steam Time: 10 seconds

Baking Time Standard Temp. 350 ˚F: 30-35 minutes

Product Title

BREAD DOUGH ITALIAN HEARTH NY 11.75IN LONG BULK BAG 1/40/10 OZ

Specifications

Shipper UCC Code 10885146400573
Case Dimensions 15.900 IN L X 12.000 IN W X 8.870 IN H
Case Gross Wt. 26.5000 LB
Case Net Wt. 25.0000 LB
Cases Per Pallet 70
Pieces per Case 113.00

Storage & Handling

Shelf Life 150 Days

Claims

Kosher PAREVE

Ingredients

ENRICHED FLOUR (WHEAT FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, YEAST, CONTAINS LESS THAN 2% OF THE FOLLOWING: SALT, HIGH FRUCTOSE CORN SYRUP, SOYBEAN OIL, DOUGH CONDITIONER (DATEM, AMMONIUM SULFATE, CALCIUM SULFATE, ASCORBIC ACID, ENZYMES, POTASSIUM IODATE, AZODICARBONAMIDE AND/OR L-CYSTEINE HYDROCHLORIDE), CALCIUM PROPIONATE (PRESERVATIVE).

Proofing Time Standard Humidity 99.9%: 30-35 minutes

Drying Time: 10-15minutes

Score: one long score down the center

Steam Time: 10 seconds

Baking Time Standard Temp. 350 ˚F: 30-35 minutes