INACTIVE - Dinner Roll, WG, Yeast, Proof and Bake (#9613)
Nutrition Facts |
|
|---|---|
| Serving Size 1.1 oz (31g), 1 Roll | |
| Amount Per Serving | % Daily Value |
| Calories 90 | |
| Calories from Fat 10 | |
| Total Fat 1g | 2% |
| Saturated Fat 0g | 0% |
| Trans Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 75mg | 4% |
| Total Carbohydrate 16g | 5% |
| Dietary Fiber 2g | 8% |
| Sugars 5g | |
| Protein 3g | 6% |
| Vitamin A | 0% |
| Vitamin C | 0% |
| Calcium | 0% |
| Iron | 4% |
| Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. | |
Ah, bread! No one can resist it. Especially when it comes to our whole grain dinner rolls. They are an excellent complement to any meal, and all you have to do is thaw and serve!
General Specifications
Pack:
435/1.1 oz
Servings per Case:
435
Kosher:
No
Shelf Life:
None at ambient.
180
days frozen.
Status:
Inactive
School Specifications
USDA Smart Snack:
Yes
CACFP Compliant:
No
Nutritional Ratio:
10-0-16
Grain (ounce equivalents):
1.0
Download Statement
Whole Grain:
8.16g, 51%
Enriched Flour:
7.84g
Combined Flour
16g
8G
whole
grains
per serving
"Buy American" compliant
Ingredients
Whole Grain Wheat Flour, Wheat Flour (Enriched With Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Sugar, Soybean Oil, Yeast (With Sorbitan Monostearate, Ascorbic Acid), Monoglycerides (With Propionic Acid, Phosphoric Acid), Salt, Enzymes and Ascorbic Acid.
Allergens & Disclosures
Contains wheat ingredients.
Contains bioengineered food ingredients.
This product is produced in a nut-free facility.
Instructions
Preparation
1. Place frozen dough pieces on a half sheet pan lined with silicone paper (or light oil spray), approximately one to one and a half inches apart. 2. If a softer, glossy crust is desired, brush the top of the frozen rolls with melted butter. 3. Place trays of dough on rack. Use "Rack Covers" to completely cover the racks. Note: *Exposure to air will cause rolls to form a crust, dry out, proof and bake incorrectly. 4. Place covered racks in a refrigerated environment (34-36 degrees F) to slack frozen dough pieces for at least 2 hours (no more than 12 hours) 5. Prepare proofer. Proofer settings: 95-99 degrees F, with a humidity range of 80-85 percent 6. Remove pans from refrigerator (keeping rack cover over rack). *Return covered rack with unused dough back to refrigerator until ready to proof 7. Place pans into preheated proofer for approximately one to one and a half hours or until dough has doubled in size. 8. Once fully proofed (doubled in size), they are ready to be baked. FLOOR PROOFING INSTRUCTIONS: 1.Repeat steps 1-3 above 2.Place covered racks in warm environment (75 degrees or above) for 4-5 hours until doubled in size. *In colder temperatures, it may take longer for the dough to rise. 3. Once fully proofed (doubled in size), they are ready to be baked. BAKING INSTRUCTIONS: Conventional Oven: 350 degrees F for 15-20 minutes (turn pan halfway through bake time), until golden brown. Convection Oven: 325 degrees F for 14-16 minutes (turn pan halfway through bake time) until golden brown. *Oven times may vary depending on the type of oven used
Case Specifications
GTIN:
00737410961309
Dimensions:
15" x 13" x 7.5"
Cube:
0.85
Gross Weight:
31.07 lb
Net Weight:
29.91 lb
Per Pallet:
63
Tier x Height:
9 x 7
Inside Pack:
435 pieces per case
Case Label
Download the case label PDF. Cases may be marked with on-case inkjetting or labels with some variance from the example.
Bid Specification
Bake Crafters INACTIVE - Dinner Roll, WG, Yeast, Proof and Bake; must be whole grain rich and provide 1.0 ounce grain equivalent. Portion to provide at least 65 calories, with no more than 2 grams of fat. Must contain less than 125 milligrams of sodium. Acceptable brand: Bake Crafters 9613.
