Conestoga Thaw & Bake Wheat Roll Dough 256/1.5 oz.
PRODUCT NUMBER 3055
GTIN 00721881030558
PIECES PER CASE Approximately 256
Conestoga Roll Dough makes it incredibly easy to bake delicious, soft rolls you’ll be proud to serve. The high quality ingredients assure that these rolls bake up to an exceptionally airy, soft interior with good yeast flavor and a touch of sweetness. Our roll dough comes in white, whole wheat, whole grain, sweet, and in a variety of sizes.
PRODUCT CODES
Product Number 3055
GTIN 00721881030558
GENERAL
Storage Conditions Frozen 0°F +/- 10°
Primary Shelf Life 150 Days
Case Dimensions 5.50 IN x 12.56 IN x 19.44 IN
Gross Weight 25.5 lbs.
Net Weight 24.0 lbs.
Cases Per Layer 7
Layers Per Pallet 9
Cases Per Pallet 63
NUTRITION FACTS
Serving Size 1 Roll (43g)
Amount Per Serving
Calories 120
Total Fat 2.5g 3%
Saturated Fat 0.0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 170mg 8%
Total Carbohydrate 20g 7%
Dietary Fiber 1g 4%
Total Sugars 3g
Includes 3g 6%
Protein 3g
Vitamin D 0mcg 0%
Calcium 10mg 0%
Iron 1.1mg 6%
Potassium 50mg 2%
*The % Daily Value tells you how much a nutrient in a serving of food contributesto a daily diet. 2000 calories a day is used for general nutrition advice.
PREPARATION INSTRUCTIONS
Thaw dough on greased baking sheets or in muffin tins at room temperature for 2-3 hours or until dough is soft to the touch. To accelerate the process, place in proof box until dough is soft OR thaw dough on greased baking sheets or in muffin tins in a cooler. Cover loosely with plastic bag. Product can be held in a cooler for up to 72 hours depending on temperature. Bake at 350°F for 10-12 minutes or until golden brown. Brush with butter or margarine to seal in moisture into the roll.
INGREDIENTS
ENRICHED BLEACHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, WHOLE WHEAT FLOUR,SUGAR, SOYBEAN OIL, YEAST, Contains less than 2%: WHEY, WHEAT GLUTEN, GUAR GUM, DRIED WHEAT FLOUR, SALT, DATEM, ENZYMES, ASCORBIC ACID.
CONTAINS ALLERGENS:
WHEAT, MILK
MAY CONTAIN:
EGG, SOY