Great American Thin Dough Mix With Yeast 24 lb.
PRODUCT NUMBER 215672
GTIN 00754498200427
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 215672
GTIN 00754498200427
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 360
Total Fat 3.0g 4%
Saturated Fat 0.5g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 820mg 35%
Total Carbohydrate 70g 25%
Dietary Fiber 2g 9%
Total Sugars 3g
Includes 3g 5%
Protein 12g
Vitamin D 0mcg 0%
Calcium 30mg 2%
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
Weigh up 12 lbs. water (approximate) at 80°F, pour into mixing bowl. Empty all 24 lbs. mix into bowl and mix on 1 speed for 8 minutes. Remove dough and place (covered) on table for 20 minutes. Scale dough pieces to size (12 oz. for 10 inch; 14 oz. for 12 inch; 16 oz for 14 inch, etc.). Round up into balls, coat with oil, place (loosely covered) into cooler. Remove from cooler next day or two. Warm dough for at least one hour at room temperature. Sheet or hand toss as needed. Let rise 15 minutes, dock with docker. Top and bake at 450°F until done.
INGREDIENTS
ENRICHED BLEACHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, SALT, SOYBEAN OIL, YEAST, WHEY, DOUGH CONDITIONER (L-CYSTEINE).
CONTAINS ALLERGENS:
WHEAT, MILK
MAY CONTAIN:
EGG, SOY