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5" Sheeted Pizza Bun Disk Dough | Rich's Canada

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PROOF-AND-BAKE SHEETED DOUGH

5" Sheeted Pizza Bun Disk Dough

5" proof and bake sheeted pizza bun disk is an edge-to-edge dough that’s 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.

Specifications

Product Code 71067
Units Per Case 180
Unit Weight 2.5 OZ
GTIN Case 00049800710672
GTIN Item
Gross Case Weight 30.006 LB / 13.61 KG
Net Case Weight 28.125 LB / 12.76 KG
Case Dimensions 15.25 IN (L) x 10.25 IN (W) x 9.125 IN (H)
Metric Case Dimensions 38.74 CM (L) x 26.04 CM (W) x 23.18 CM (H)
Pallet Tiers: 10 High: 6
Kosher PARVE

nutrition

Nutrition Facts

serving size: 1 PIZZA CRUST (61 G)

Amount Per Serving
Calories: 160
Calories from Fat: 25.5819
Per Serving % Daily Value *
total fat 2g 3%
saturated fat 0.5g %
trans fat 0g
cholesterol 0mg 0%
sodium 380mg 2%
carbohydrates 30g 10%
dietary fiber 1g 5%
sugars 1g
protein 8.23342g

Ingredients

INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, SOYABEAN OIL, SALT, SUGAR, SODIUM STEAROYL-2-LACTYLATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, ENZYME (AMYLASE). MAY CONTAIN MILK, SOYA, EGG AND SESAME

Allergens

wheat

Storage

Shelf life
  • Frozen: 210 DAYS
  • Refrigerated: 2 DAYS, TIGHTLY COVERED
  • Ambient: 2 HOURS, TIGHTLY COVERED

Tips & Handling

1. KEEP PRODUCT FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 2. REMOVE DESIRED NUMBER OF PIZZA BUN DISK DOUGHS FROM THE FREEZER AND ALLOW EACH TO THAW OVERNIGHT ON OILED PIZZA PANS COVERED WITH 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 DISKS 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 DURING BAKING. 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.