Great American Pizza Dough Mix With Yeast 24 lb.
PRODUCT NUMBER 211648
GTIN 00754498000027
PIECES PER CASE 1
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.
PRODUCT CODES
Product Number 211648
GTIN 00754498000027
GENERAL
Storage Conditions Ambient 50°F - 90°F
Primary Shelf Life 60 Days
Case Dimensions 6.00 IN x 15.50 IN x 11.00 IN
Gross Weight 24.5 lbs.
Net Weight 24.0 lbs.
Cases Per Layer 10
Layers Per Pallet 10
Cases Per Pallet 100
NUTRITION FACTS
Serving Size 1/4 Cup (34g)
Amount Per Serving
Calories 360
Total Fat 3.5g 5%
Saturated Fat 0.5g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 650mg 28%
Total Carbohydrate 70g 25%
Dietary Fiber 2g 9%
Total Sugars 2g
Includes 2g 4%
Protein 12g
Vitamin D 0mcg 0%
Calcium 60mg 4%
Iron 4.1mg 25%
Potassium 120mg 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
Thin Crust – Mixing and Rolling Procedures: Pour contents of bag (24 lbs) into mixing bowl. Add 10 lbs. water at 80°F. Mix on slow speed for 6 minutes. Check dough temperature: It should be 80°F-85°F for best results. (Adjust water temperature as necessary.) Place dough in poly bag in container and seal. Store dough at 35°F-40°F for at least 12 hours and not more than 48 hours before use. After retarding in the cooler, remove and cut into 4 lb. pieces. Form into a rectangle 1 inch thick. Run through a dough roller. Weigh 2 lbs. of scrap dough, run through dough roller. Place rolled scrap dough on top of fresh dough and fold into thirds. Run dough through the dough roller approximately 3 times and fold into thirds again. Run dough through the dough roller approximately 3 more times and fold into four layers (book fold). Run dough through the dough roller and reduce the thickness to approximately 1/8 inch thick. Using a metal template cut the dough to desired diameter and save the scrap for the next roll. Stack finished crusts (no more than 10 high) between baking sheets or dust with cornmeal to prevent sticking. Refrigerate at 35°F-40°F until ready for use, do not exceed 48 hours. Thick Crust – Mixing and Rolling Procedures: Add 12 lbs. water at 80°F. Pour contents of bag (24 lbs.) into mixing bowl. Mix on slow speed for 8 minutes. Check dough temperature: It should be 80°F-85°F for best results. (Adjust water temperature as necessary.) Form dough balls of desired weights. Put a light coating of vegetable oil on dough balls, place into tubs and store under refrigeration (35°F-40°F) until ready to use (up to 24 hours). Roll to desired diameter for small (10″-12 oz), medium (13″-18 oz) or large (16″-27 oz) – thickness should be 3/8″. Place in pans (“pan”) or on screen (“thick”): cover and put into proof box set at 95°F-100°F dry heat for 45 minutes to 1 hour 15 minutes or cover and let raise at room temperature until double in size (1-3 hours). When fully proofed cover and put into refrigeration. Hold up to 24 hours after refrigeration.
INGREDIENTS
ENRICHED BLEACHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), Contains less than 2% of: SOYBEAN OIL, SALT, SUGAR, YEAST, DEXTROSE, WHEY, SODIUM ACID PYROPHOSPHATE, BAKING SODA, SOY FLOUR, YELLOW CORN FLOUR,CALCIUM SULFATE, MONOCALCIUM PHOSPHATE.
CONTAINS ALLERGENS:
WEHAT, MILK, SOY
MAY CONTAIN:
EGG