Pizza operators know that the key to a successful pizza operation is the quality of the crust. Our pizza crust mixes are made with only the finest ingredients, yielding you the highest quality pizza crust, batch after batch.
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GENERAL
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Product #: 215673
| Nutrition Facts | |
|---|---|
| Serving Size: 100g | |
| Calories | 370 |
| Total Fat | 4.0g |
| Saturated Fat | 0.5g |
| Trans Fat | 0g |
| Cholesterol | 0mg |
| Sodium | 810mg |
| Total Carbohydrate | 69g |
| Dietary Fiber | 2g |
| Total Sugars | 7g |
| Includes | 2g |
| Protein | 13g |
| Vitamin D | 0mcg |
| Calcium | 40mg |
| Iron | 4.6mg |
| Potassium | 150mg |
| *Percent Daily Values are based on a 2,000 calorie diet. | |
Weigh up 13 lb. water (approximate) at 80⁰F, pour into mixing bowl. Empty all 24 lbs. mix into bowl. Mix on 1 speed for 8 minutes. Remove dough and place on table (covered) for 20 minutes. Sacele dough pieces to size (14 oz for 10 in; 16 oz for 12 inch; 18 oz for 14 in; etc.). Round up into dough balls, coat with oil, place (covered loosely) into cooler overnight. Remove from cooler next day or two, warm at room temperature for one hour. Sheet or hand toss as needed. Sheeted shells can proof (covered) from 30 minutes two hours. Top and bake at 425⁰F until done.
ENRICHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SOYBEAN OIL, SALT, SUGAR, YEAST, WHEY, DEGERMINATED CORN FLOUR, SODIUM ACID PYROPHOSPHATE, BAKING SODA, CORN STARCH.
WHEAT, MILK
EGG, SOY
2201 Broadway
San Antonio, TX 78215 (USA)
1 (800) 531-7912
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