7 IN PROOF & BAKE SHEETED PIZZA DOUGH WHEAT

Product Code: 03063

7in wheat proof and bake sheeted pizza dough is an edge-to-edge dough thats pre-cut, consistent in size, scratch-quality and easy to handle. Simply thaw overnight covered and under refrigeration, proof covered at room temperature until doubled in size, top and bake.

Ingredients

INGREDIENTS FOR U.S. MARKET: ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON AS FERROUS SULFATE, THIAMINE MONONITRATE, ENZYME, RIBOFLAVIN, FOLICACID), WATER, WHOLE WHEAT FLOUR, CRACKED WHEAT, YEAST, CONTAINS LESS THAN2% OF THE FOLLOWING: WHEAT GLUTEN, HIGH FRUCTOSE CORN SYRUP, SALT, SOYBEAN OIL, ASCORBIC ACID, ENZYME. MAY CONTAIN MILK, SOY, EGG AND SESAME.

Specifications

GTIN: 00057592030632
Kosher Certification: KOF-K
Kosher Status: DAIRY
Case Count: 64
Master Pack: CASE
Net Case Weight: 22 Lb.
Gross Case Weight: 23.52 Lb.
Case Cube: 0.87
Pallet Pattern: 9 Ti x 6 Hi
(54 Cases/Pallet)
Serving Size: 1/3 PIZZA CRUST (45 G)
Shelf Life(Frozen): 180 DAYS
Shelf Life(Refrigerated): 2 DAYS
Shelf Life(Ambient): 0 DAYS
Case Dimensions: 15 IN L x 14.25 IN W x 7 IN H
Master Unit Size: 5.5

Tips & handling

1. KEEP PRODUCT FROZEN AT 0°F (-18°C) OR BELOW UNTIL READY TO USE. 2. REMOVE DESIRED NUMBER OF SHEETED PIZZA DOUGHS FROM THE FREEZER AND ALLOW EACH TO THAW OVERNIGHT ON OILED PIZZA PANS COVERED W PLASTIC. (AS AN ALTERNATIVE, THAW ON PIZZA PANS AND USE THE SAME DAY AFTER 2 - 3 HOURS THAW TIME AT ROOM TEMPERATURE, 75°F (23°C)). MAXIMUM TIME IN RETARDER IS 3 DAYS. 3. REMOVE THAWED SHELLS FROM THE RETARDER (COOLER) AND TRANSFER TO PIZZA PANS. ALLOW DOUGH TO DOUBLE IN SIZE. 4. TO PREVENT PRODUCT FROM DRYING OUT DURING TEMPERING (THAWING), COVER WITH PLASTIC OR BRUSH WITH OIL. 5. CAREFULLY DOCK THE DOUGH TO MINIMIZE BLISTERING AND OR BUBBLING DURINGBAKING. FOR A THICKER CRUST, ALLOW THE PIZZA TO CONTINUE TO RISE UNTIL DESIRED THICKNESS IS OBTAINED. 6. ADD SAUCE, CHEESE AND TOPPINGS. 7. BAKE AS FOLLOWS: DECK OVEN: 500°F (260°C) 8 - 11 MINUTES CONVECTION OVEN: 375°F (190°C) 7 - 10 MINUTES FORCED AIR CONVEYOR: 500°F (260°C) 4.5 - 5.5 MINUTES CONVENTIONAL OVEN: 450°F (230°C) 10 - 12 MINUTES 0 GRAMS OF TRANS FAT PER SERVING/MADE WITH WHOLE GRAINS

Storage

  • Frozen: 180 DAYS
  • Refrigerated: 2 DAYS
  • Ambient: 0 DAYS

Allergens

wheat

Nutrition facts

  • Nutrition Facts
  • 100G Nutrition Facts

Serving Size 1/3 PIZZA CRUST (45 G)

Servings Per Container 3

Amount Per Serving
Calories 120 Calories from Fat 10
Nutrient % Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 0%
Trans Fat 0g %
Cholesterol 0mg 0%
Sodium 230mg 10%
Total Carbohydrate 22g 7%
Dietary Fiber 2g 7%
Sugar 1g
Protein 5g %
Vitamin A % Vitamin C 0%
Calcium 0% Iron 6%
Folate 8% Niacin 6%
Riboflavin 4% Thiamin 10%
Energy
Calories 224.5641
Calories from Fat 19.5002
Calories from Fat % 8.6836%
Calories from Saturated Fat 3.3642
Protein 9.0263 G
Carbohydrates 42.1844 G
Sugars 1.7057 G
Sugar Alcohol 0.0000 G
Water 44.6721 G
Fat 2.1667 G
Saturates 0.3738 G
Trans Fat 0.0133 G
Polyunsaturates 0.5861 G
Monounsaturates 0.2838 G
Cholesterol 0.0169 MG
Fiber 3.6078 G
Minerals
Ash 1.8952 G
Calcium 16.2452 MG
Iron 1.5717 MG
Sodium 450.6393 MG
Thiamin 0.2113 MG Riboflavin 0.1501 MG
Niacin 2.2902 MG Vitamin A IU / 0.0706 RE
Vitamin C 0.0007 MG Folic Acid 61.9405 UG

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