Rich's French Bread Dough, 24 x 19.5 oz Case

Name: Rich's French Bread Dough, 24 x 19.5 oz Case
Brand: RICH'S
SKU: KK-IOPK-1036
Price: 123.28 USD
Availability: OutOfStock

$123.28

Sale Sold out

Foodservice case item

Frozen 24 - 19.5 OZSold by the case180 day shelf life

Built for foodservice buying, catering, hospitality, home stocking, and prepared-food programs that need reliable case-packed supply.

Supplier: RICH PRODUCTS CORPORATION
Case GTIN: 00049800030336

Frozen shipping notice Ships in temperature-controlled packaging Monday-Wednesday after handling. Transit timing varies by destination.

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Pack: 24 - 19.5 OZ
Handling: Frozen
Path: Cart checkout

Temperature-controlled items ship Monday-Wednesday after 24-hour handling.

Product Description

Rich's French Bread Dough, 24 x 19.5 oz Case from Rich's is a foodservice case item for commercial programs, retail stocking, and planned bulk purchasing. A light, crusty, yeast-raised bread with a soft interior texture. Proof-and-bake format. For a child nutrition bid specification, please contact our Helpline at 1-800-356-7094 or email helpline@rich.com.

Case pack: 24 - 19.5 OZ.
DOT item 468169; case GTIN 00049800030336.
DOT category: Loaves & Sliced Bread.
Handling: Frozen.
Storage: Keep Frozen
Use: 1. PANNING: BULK - 12 DOWN ON LINED SHEET PAN. BAKING - (BAGUETTE FRENCH SCREEN PAN) - 4 PER PAN 18 X 26 SHEET PAN - 3 ACROSS, OR 4 DOWN, BAKE DIRECTLY ON PERFORATED SHEET PAN FOR A CRISPIER CRUST. 2. RETARDING - THAWING: (35°F - 38°F (1°C - 3°C)), 12 - 18 HOURS ON COVERED RACK. 3. FOR 23" FRENCH: STRETCH TO 22" LENGTH AND PLACE ON PAN. FOR 15" FRENCH: 3 ACROSS PER SHEET PAN. 4. TEMPER/FLOORTIME: 30 MINUTES AT ROOM TEMPERATURE. 5. PROOFING: (95°F (35°C), 85% R.H.), 40 - 50 MINUTES, TO TEMPLATE 23" FRENCH-TEMPLATE #32 FOR CHANNEL PAN OR TEMPLATE #41 ON FLAT SHEET PAN, 15" FRENCH -TEMPLATE #34 6. SCORING: 23" FRENCH - STARTING 1" FROM THE END, MAKE FIVE, 1/2" DEEP CUTS DOWN THE LENGTH OF THE LOAF. 15" FRENCH - MAKE FOUR, 1/2" DEEP DIAGONAL CUTS ACROSS THE WIDTH OF THE LOAF. 7. BAKING: RACK OVEN: 375°F (190°C), 25 - 30 MINUTES; *STEAM - 25 SECONDS DECK OVEN: 400°F (205°C), 25 - 30 MINUTES; *STEAM - 30 - 45 SECONDS CONVECTION: 325°F - 350°F (160°C - 175°C),
Preparation: BAKE: 1. PANNING: BULK - 12 DOWN ON LINED SHEET PAN. BAKING - (BAGUETTE FRENCH SCREEN PAN) - 4 PER PAN 18 X 26 SHEET PAN - 3 ACROSS, OR 4 DOWN, BAKE DIRECTLY ON PERFORATED SHEET PAN FOR A CRISPIER CRUST. 2. RETARDING - THAWING: (35°F - 38°F (1°C - 3°C)), 12 - 18 HOURS ON COVERED RACK. 3. FOR 23" FRENCH: STRETCH TO 22" LENGTH AND PLACE ON PAN. FOR 15" FRENCH: 3 ACROSS PER SHEET PAN. 4. TEMPER/FLOORTIME: 30 MINUTES AT ROOM TEMPERATURE. 5. PROOFING: (95°F (35°C), 85% R.H.), 40 - 50 MINUTES, TO TEMPLATE 23" FRENCH-TEMPLATE #32 FOR CHANNEL PAN OR TEMPLATE #41 ON FLAT SHEET PAN, 15" FRENCH -TEMPLATE #34 6. SCORING: 23" FRENCH - STARTING 1" FROM THE END, MAKE FIVE, 1/2" DEEP CUTS DOWN THE LENGTH OF THE LOAF. 15" FRENCH - MAKE FOUR, 1/2" DEEP DIAGONAL CUTS ACROSS THE WIDTH OF THE LOAF. 7. BAKING: RACK OVEN: 375°F (190°C), 25 - 30 MINUTES; *STEAM - 25 SECONDS DECK OVEN: 400°F (205°C), 25 - 30 MINUTES; *STEAM - 30 - 45 SECONDS CONVECTION: 325°F - 350°F (160°C - 175°C), 20 - 25 MINUTES; *STEAM - N/A *OPEN DAMPER AT MID POINT OF BAKING TIME.
Dietary claims from DOT data: KOSHER.
Allergen note from DOT data: contains SO2 & Sulphites, Cereals w Gluten, Wheat and Their Derivatives.

Nutrition Facts

DOT serving size: 100 GRM

Total Dietary Fiber: 1.59 GRM

Carbohydrates: 44.52 GRM

Saturated Fat: 0.4 GRM

Protein: 7.83 GRM

Sodium: 546.41 MGM

Calcium: 13.56 MGM

Cholesterol: 0 MGM

Fat: 1.18 GRM

Iron: 2.89 MGM

Potassium: 84.62 MGM

Vitamin D: 0 MC

Ash: 1.76 GRM

Mono Unsaturated Fat: 0.1 GRM

Polyunsaturated Fat: 0.42 GRM

Thiamin: 0.45 MGM

Calories From Fat: 10.65 E14

Vitamin A: 0.47 NIU

Transfatty Acids: 0 GRM

Water: 44.71 GRM

Calorie: 219.41 E14

Niacin: 3.9 MGM

Riboflavin: 0.28 MGM

Total Sugar: 1.81 GRM

Vitamin C: 0 MGM

Enersf: 3.62 E14

Folac: 85.26 MC

Polyl: 0 GRM

Sugar Added: 1.32 GRM

INGREDIENTS

ingredients for u.s. market: enriched unbleached wheat flour (wheat flour, niacin, iron as ferrous sulfate, thiamine mononitrate, enzyme, riboflavin, folic acid), water, yeast, contains less than 2% of the following: salt, high fructose corn syrup, dextrose, sodium stearoyl lactylate, datem, ascorbic acid, enzymes.

MORE INFORMATION

DOT item: 468169

Rebel category: Breads, Rolls & Buns

Case GTIN: 00049800030336

DOT product name: French Bread Dough

Brand: Rich's

DOT category: Loaves & Sliced Bread

Case pack: 24 - 19.5 OZ

Shipped temperature: Frozen

Shelf life: 180 days total; 45 days guaranteed when available from DOT.

Storage: Keep Frozen

Usage: 1. PANNING: BULK - 12 DOWN ON LINED SHEET PAN. BAKING - (BAGUETTE FRENCH SCREEN PAN) - 4 PER PAN 18 X 26 SHEET PAN - 3 ACROSS, OR 4 DOWN, BAKE DIRECTLY ON PERFORATED SHEET PAN FOR A CRISPIER CRUST. 2. RETARDING - THAWING: (35°F - 38°F (1°C - 3°C)), 12 - 18 HOURS ON COVERED RACK. 3. FOR 23" FRENCH: STRETCH TO 22" LENGTH AND PLACE ON PAN. FOR 15" FRENCH: 3 ACROSS PER SHEET PAN. 4. TEMPER/FLOORTIME: 30 MINUTES AT ROOM TEMPERATURE. 5. PROOFING: (95°F (35°C), 85% R.H.), 40 - 50 MINUTES, TO TEMPLATE 23" FRENCH-TEMPLATE #32 FOR CHANNEL PAN OR TEMPLATE #41 ON FLAT SHEET PAN, 15" FRENCH -TEMPLATE #34 6. SCORING: 23" FRENCH - STARTING 1" FROM THE END, MAKE FIVE, 1/2" DEEP CUTS DOWN THE LENGTH OF THE LOAF. 15" FRENCH - MAKE FOUR, 1/2" DEEP DIAGONAL CUTS ACROSS THE WIDTH OF THE LOAF. 7. BAKING: RACK OVEN: 375°F (190°C), 25 - 30 MINUTES; *STEAM - 25 SECONDS DECK OVEN: 400°F (205°C), 25 - 30 MINUTES; *STEAM - 30 - 45 SECONDS CONVECTION: 325°F - 350°F (160°C - 175°C),

Preparation: BAKE: 1. PANNING: BULK - 12 DOWN ON LINED SHEET PAN. BAKING - (BAGUETTE FRENCH SCREEN PAN) - 4 PER PAN 18 X 26 SHEET PAN - 3 ACROSS, OR 4 DOWN, BAKE DIRECTLY ON PERFORATED SHEET PAN FOR A CRISPIER CRUST. 2. RETARDING - THAWING: (35°F - 38°F (1°C - 3°C)), 12 - 18 HOURS ON COVERED RACK. 3. FOR 23" FRENCH: STRETCH TO 22" LENGTH AND PLACE ON PAN. FOR 15" FRENCH: 3 ACROSS PER SHEET PAN. 4. TEMPER/FLOORTIME: 30 MINUTES AT ROOM TEMPERATURE. 5. PROOFING: (95°F (35°C), 85% R.H.), 40 - 50 MINUTES, TO TEMPLATE 23" FRENCH-TEMPLATE #32 FOR CHANNEL PAN OR TEMPLATE #41 ON FLAT SHEET PAN, 15" FRENCH -TEMPLATE #34 6. SCORING: 23" FRENCH - STARTING 1" FROM THE END, MAKE FIVE, 1/2" DEEP CUTS DOWN THE LENGTH OF THE LOAF. 15" FRENCH - MAKE FOUR, 1/2" DEEP DIAGONAL CUTS ACROSS THE WIDTH OF THE LOAF. 7. BAKING: RACK OVEN: 375°F (190°C), 25 - 30 MINUTES; *STEAM - 25 SECONDS DECK OVEN: 400°F (205°C), 25 - 30 MINUTES; *STEAM - 30 - 45 SECONDS CONVECTION: 325°F - 350°F (160°C - 175°C), 20 - 25 MINUTES; *STEAM - N/A *OPEN DAMPER AT MID POINT OF BAKING TIME.

Dietary claims from DOT data: KOSHER.

Allergen note from DOT data: contains SO2 & Sulphites, Cereals w Gluten, Wheat and Their Derivatives.

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

Good fit for sandwich builds, cafeteria service, deli counters, catering trays, hospitality kitchens, and buyers who need consistent bakery supply by the case.