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1. foodservice products Dinner Roll Dough Made with Whole Grains Soft wheat dinner roll Made with whole grains and honey for a sweeter flavor profile Retarder to oven format For a child nutrition bid specification please contact our Helpline at 1 800 356 7094 or email helpline rich com specifications Product Code 05295 Gross Case Weight 24 743 LB Units Per Case 180 Net Case Weight 23 625 LB Unit Weight 2 1 OZ Case Dimensions 15 812 IN L x 11 562 IN W x 7 25 ON H GTIN Case 00049800052956 Pallet Tiers 10 High 10 GTIN Item 0 Kosher PARVE nutrition Ingredients INGREDIENTS FOR U S MARKET WHOLE WHEAT FLOUR WATER ENRICHED UNBLEACHED WHEAT FLOUR WHEAT FLOUR NIACIN IRON AS FERROUS SULFATE THIAMINE MONONITRATE ENZYME RIBOFLAVIN FOLIC ACID CRUSHED WHEAT YEAST WHEAT GLUTEN SUGAR OAT FIBER SOYBEAN AND CANOLA OILS CONTAINS Nutrition Facts serving size 1 ROLL 51 G amount per serving LESS THAN 2 OF THE FOLLOWING NATURAL FLAVOR CONTAINS WHEAT ONE Wei INGREDIENTS SALT HONEY DATEM SODIUM STEAROYL LACTYLATE calories from fat 20 MONOGLYCERIDES ACESULFAME POTASSIUM ENZYME ASCORBIC ACID MAY CONTAIN MILK SOY EGG AND SESAME total fat 2 59 saturated fat 0 5g allergens trans fat Og cholesterol Omg wheat sodium 190mg storage total carbohydrates 24g dietary fiber 5g Shelf Life sugars 3g e Frozen 120 days protein 6g e Refrigerated 0 days e Ambient 3 days after baked sealed in a bag tips amp2. handling 1 PANNING 24 4 X 6 FOR SINGLES OR 48 6 X8 FOR CLUSTERS ON ALINED SHEET PAN SPRAY PAPER WITH PAN RELEASE TO PREVENT BOTTOM SHRED 2 RETARD PRODUCT AT 38 F 3 30 C FOR 18 HRS ON A COVERED RACK OR FLOOR THAW TO TEMPLATE 21 2 3 4 X 1 3 4 3 FLOOR TIME 60 90 MINUTES AT AMBIENT CONDITIONS TO TEMPLATE 21 4 BEFORE BAKING SPRAY PRODUCT WITH WATER SEED IF DESIRED 5 BAKE BAKE IN RACK OVEN AT 375 F 190 C FOR 10 12 MINUNTES 14 18 MINUTES IF CLUSTER BAKED 6 STEAM 20 SECONDS CONVECTION OVEN FOLLOW ABOVE INSTRUCTIONS BEFORE BAKING SPRAY EACH ROLL HEAVILY WITH WATER BAKE TEMP TIME 325 F 160 C FOR 10 12 MINUTES ROTATE TRAY AT 6 7 MINUTES MODE D EMPLOI 1 MISE EN MOULE 24 4 X 6 POUR DES PETITS PAINS INDIVIDUELS OU 48 6 X 8 POUR UNE GRAPPE SUR UNE PLAQUE RECOUVERTE D UN PAPIER PARCHEMIN VAPORISER D UN ENDUIT POUR dITER LE BOURGEONNEMENT DU FOND 2 LAISSER LE PRODUIT DANS LA CHAMBRE FERMENTATION FROIDE 38 F 3 30 C PENDANT 18 HEURES SUR UN CHARIOT COUVERT OU LA TEMPDATURE DE LA PIE SELON LE GABARIT 21 3 POINTAGE 60 90 MINUTES LA TEMPDATURE DE LA PIE SELON LE GABARIT 21 4 AVANT LA CUISSON VAPORISER LE PRODUIT D EAU COUVRIR DE GRAINS SI DBIRB 5 CUISSON CUIRE DANS UN FOUR CHARIOT 375 F 190 C PENDANT 10 12 MINUTES OU 14 18 MINUTES POUR LA GRAPPE 6 VAPEUR 20 SECONDES FOUR CONVECTION SUIVRE LES INDICATIONS CHHAUT AVANT LA CUISSON VAPORISER GYDEUSEMENT CHAQUE PETIT PAIN D EAU TEMPDAT
3. URE TEMPS DE CUISSON 325 F 160 C PENDANT 10 12 MINUTES FAITES TOURNER LE PLATEAU APR 6 7 MINUTES
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