Great American Thick Dough Mix With Yeast 24 lb.
PRODUCT NUMBER 215673
GTIN 00754498200434
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 215673
GTIN 00754498200434
GENERAL
Storage Conditions Ambient 50°F - 90°F
Primary Shelf Life 60 Days
Case Dimensions 3.50 IN x 23.50 IN x 13.00 IN
Gross Weight 24.7 lbs.
Net Weight 24.0 lbs.
Cases Per Layer 7
Layers Per Pallet 14
Cases Per Pallet 98
NUTRITION FACTS
Serving Size 100g (100g)
Amount Per Serving
Calories 370
Total Fat 4.0g 5%
Saturated Fat 0.5g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 810mg 35%
Total Carbohydrate 69g 25%
Dietary Fiber 2g 9%
Total Sugars 7g
Includes 2g 4%
Protein 13g
Vitamin D 0mcg 0%
Calcium 40mg 4%
Iron 4.6mg 25%
Potassium 150mg 4%
*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
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.
INGREDIENTS
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.
CONTAINS ALLERGENS:
WHEAT, MILK
MAY CONTAIN:
EGG, SOY