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Savory Rye with Seed and Sourdough Bread Dough

Pennant Frozen Savory Rye with Sourdough Seeds, authentic and hearty.

Product Title

BREAD DOUGH SAVORY RYE W/ SEED & SOURDOUGH 8.5IN LONG BULK BAG 1/24/19 OZ

Specifications

Shipper UCC Code 10885146023116
Case Dimensions 15.900 IN L X 12.000 IN W X 8.870 IN H
Case Gross Wt. 29.6400 LB
Case Net Wt. 28.5000 LB
Cases Per Pallet 70
Pieces per Case 129.00

Storage & Handling

Shelf Life 180 Days

Claims

Kosher PAREVE

Ingredients

ENRICHED FLOUR (WHEAT FLOUR, AZODICARBONAMIDE, AMYLASE, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER,; RYE FLOUR, YEAST, CARAWAY SEED, CONTAINS 2% OR LESS OF: WHEAT GLUTEN, SALT, HIGH FRUCTOSE CORN SYRUP, SOYBEAN OIL, DOUGH CONDITIONER (SODIUM; STEAROYL LACTYLATE, DATEM, CALCIUM CARBONATE, AMMONIUM SULPHATE, CALCIUM SULPHATE, ASCORBIC ACID, ENZYMES, AZODICARBONAMIDE, POTASSIUM; IODATE, MAGNESIUM CARBONATE, CALCIUM PHOSPHATE, L-CYSTEINE), CARAMEL COLOR, FUMARIC ACID, ACETIC ACID, ONION POWDER, GARLIC POWDER

1. REMOVE DOUGH FROM FREEZER, PLACE ON 0IL 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 PANS IN 35-39 DEG. F. RETARDER FOR 8-15 HRS. REMOVE AND HOLD AT ROOM TEMPERATURE 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 95-1 05 DEG. F./ 80.00%

RELATIVE HUMIDITY.

3. PROOF UNTIL LOAVES ROUGHLY DOUBLE IN SIZE AND RETAIN A SLIGHT IMPRESSION WHEN PRESSED (3o-60 MIN.). SCORE IN DESIRED

PATTERN.

4. BAKE IN RACK OR DECK OVEN AT 380-400DEG. F. WITH 1o-30SEC.STEAM FOR25-35 MIN. OR UNTIL CRUST IS DESIRED GOLDEN BROWN.

FOR CONVECTION OVEN

BAKE AT 340-360 DEG. F. WITH 5-1 0 SEC. STEAM (IF AVAILABLE) FOR 15-25 MIN.

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