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Old World Black Forest Rye with Caraway Seeds Bread

Pennant Old World Black Forest with Rye-Seeds, chewy German classic.

Product Title

BREAD DOUGH ROUND LOAF BLACK FOREST STYLE RYE RETAIL LABELS 18/20 OZ

Specifications

SKU 8514604775
Shipper UCC Code 10885146047754
Case Dimensions 15.900 IN L X 12.000 IN W X 8.870 IN H
Case Gross Wt. 23.8500 LB
Case Net Wt. 22.5000 LB
Cases Per Pallet 70
Pieces per Case 180.00

Storage & Handling

Shelf Life 180 Days

Claims

Kosher PAREVE

Ingredients

ENRICHED FLOUR (WHEAT FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, RYE, YEAST, CONTAINS 2% OR LESS OF: CARAMEL COLOR (CONTAINS SULFITES), WHITE RYE FLOUR, SALT, HIGH FRUCTOSE CORN SYRUP,CARAWAY SEEDS, WHEAT GLUTEN, SOYBEAN OIL, SOUR DOUGH BASE (WHEAT FLOUR, RYE FLOUR, WATER, STARTER CULTURES, ACETIC ACID, FUMARIC ACID), SODIUM STEAROYL LACTYLATE (DOUGH CONDITIONER), DATEM, COLOR (BLUE 2 LAKE, RED 40 LAKE, YELLOW 6 LAKE), ONION POWDER, GARLIC POWDER, AMMONIUM SULFATE, CALCIUM SULFATE, ASCORBIC ACID, CANOLA AND/OR SOYBEAN OIL, ENZYMES, POTASSIUM IODATE, L-CYSTEINE. CONTAINS: WHEAT. MADE IN A FACILITY THAT ALSO PROCESSES: EGGS, MILK, SOY.

1. REMOVE DOUGH FROM FREEZER, PLACE ON OIL SPRAYED OR PAPER-LINED 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 COVERED PANS IN 35-39 DEG. F. RETARDER FOR 8-15 HRS. REMOVE AND HOLD AT ROOM TERMPATURE UNTIL

LOAVES REACH 50-60 DEG. F.

2. ARRANGE THAWED LOAVES ON OIL SPRAYED OR PAPER-LINED 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 (30-60 MIN.). SCORE IN DESIRED

PATTERN.

4. BAKE IN RACK OR DECK OVEN AT 380-400 DEG. F. WITH 10-30 SEC. STEAM FOR 25-35 MIN. OR UNTIL CRUST IS DESIRED GOLDEN BROWN.

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

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