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Italian Hearth Wheat Bread Dough

Hearth-baked wheat Italian bread, golden crust, mild tasting center.

Product Title

BREAD DOUGH ITALIAN HEARTH WHEAT BULK BAG 1/24/19 OZ

Specifications

Shipper UCC Code 10885146020030
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 190.00

Storage & Handling

Shelf Life 120 Days

Claims

Kosher PAREVE

Ingredients

ENRICHED FLOUR (WHEAT FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, WHEAT BRAN, HIGH FRUCTOSE CORN SYRUP, WHOLE WHEAT FLOUR, WHEAT GLUTEN, YEAST, CONTAINS 2% OR LESS OF: SOYBEAN OIL, SALT, DOUGH CONDITIONER (SODIUM STEAROYL LACTYLATE, DATEM, AMMONIUM SULFATE,CALCIUM SULFATE, ASCORBIC ACID, ENZYMES, POTASSIUM IODATE). CONTAINS: WHEAT. MADE IN A FACILITY THAT ALSO PROCESSES: EGG, MILK, SOY.

1. REMOVE DOUGH FROM FREEZER, PLACE ON OIL SPRAYED OR PAPERLINED

SHEET PANS, COVER, AND THAW LOAVES USING QUICK OR

SLOW METHOD BELOW:

QUICK METHOD: HOLD COVERED PANS AT ROOM TEMPERATURE UNTIL LOAVES REACH INTERNAL TEMPERATURE OF 55-60 DEG.F.

SLOW METHOD: HOLD PANS IN 35- 39 DEG. F. RETARDER FOR 815

HRS. REMOVE AND HOLD AT ROOM TEMPERATURE UNTIL LOAVES REACH 50 - 60 DEG. F.

2. ARRANGE THAWED LOAVES ON OIL SPRAYED OR PAPERLINED SHEET PANS AND PLACE IN PROOF BOX SET AT 95 - 105 DEG. F. / 80- 90% RELATIVE HUMIDITY.

3. PROOF UNTIL LOAVES ROUGHLY DOUBLE IN SIZE AND RETAIN A SLIGHT IMPRESSION WHEN PRESSED (30-40 MIN.). SCORE IN DESIRED

PATTERN.

4. BAKED IN RACK OR DECK OVEN AT 380-400 DEG. F. WITH 10-30SEC.

STEAM FOR 25-35MIN. OR UNTIL CRUST IS DESIRED GOLDEN

BROWN. FOR CONVECTION OVEN BAKE AT 340-360DEG. F. WITH 5-10 SEC. STEAM (IF AVAILABLE) FOR 15-25MIN.

5. PLACE PANS ON RACK TO COOL BEFORE BAGGING OR SERVING.