Conestoga White Roll Dough, 329 x 1.75 oz Case

DOT serving size: 50 GRM

DOT servings per container: 256

Calcium: 30 MGM | 2% DV

Calorie: 150 E14

Fat: 4 GRM | 5% DV

Sugar Added: 4 GRM | 7% DV

Total Sugar: 4 GRM

Vitamin D: 0 MC

Iron: 1.5 MGM | 8% DV

Potassium: 70 MGM | 2% DV

Total Dietary Fiber: 1 GRM | 4% DV

Transfatty Acids: 0 GRM

Sodium: 210 MGM | 9% DV

Carbohydrates: 24 GRM | 9% DV

Cholesterol: 0 MGM

Protein: 4 GRM

Saturated Fat: 1 GRM | 4% DV

enriched bleached flour (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), water, yeast, sugar, soybean oil,contains less than 2%: salt, whey, datem, mono & diglycerides, calcium sulfate, monocalcium phosphate, wheat starch, ammonium chloride, corn starch, wheat flour, ascorbic acid (added as a dough conditioner), potassium bromate, ammonium sulfate, l-cysteine, color added, enzymes.

DOT item: 729692

Case GTIN: 10021881030570

DOT product name: WHITE ROLL DOUGH

Brand: Conestoga

DOT category: Crust & Doughs

Case pack: 329 - 1.75 OZ

Shipped temperature: Frozen

Shelf life: 120 days total; 48 days guaranteed when available from DOT.

Storage: Keep frozen until ready to use.

Preparation: BAKE: IMPORTANT NOTES: This product MUST BE KEPT FROZEN (0°F or below) until it is panned for proofing. Any product thawed and refrozen will not rise properly. Bake time may vary depending on oven loading, oven recovery time, and dough temperature when placed in the oven. DIRECTIONS: 1. BRUSH a muffin pan or sheet pan lightly with liquid margarine or vegetable oil spray. (Parchment paper can be used instead if desired.) 2. PLACE one frozen roll dough piece in each muffin tin cup. If using a full size sheet pan, place roll dough pieces in an 8 X 6 configuration. 3. HOLD pan overnight in refrigerator (40°F) for 10 to 12 hours or THAW dough pieces for two hours at room temperature prior to proofing. NOTE: If thawing dough overnight in the cooler, cover the dough to prevent drying. 4. PROOF the dough at 110°F to 120°F in a proof box or on top of the oven for approximately one hour or until the dough pieces rise to 1 ¼ - 1 ½ inches above the height of the muffin pan or until they have tripled in size. NOTE: Proof time will vary depending on room temperature and dough temperature. 5. PREHEAT STANDARD OVEN TO 375°F - 400°F (350°F CONVECTION OVEN). 6. BAKE in preheated standard oven for 12 to 15 minutes (6 to 8 minutes in convection oven). 7. BRUSH lightly with liquid margarine or butter substitute upon removal from oven (optional).

Allergen note from DOT data: contains Milk and its derivatives, Wheat and Their Derivatives.

Nutrition, ingredient, allergen, pack, and image details are tied to DOT/manufacturer product data for this exact item.