Pillsbury Wheat Bread Dough, 24 x 18.1 oz Case

DOT serving size: 63 GRM

DOT servings per container: 195

Calcium: 0 MGM

Calorie: 140 E14

Carbohydrates: 25 GRM | 9% DV

Cholesterol: 0 MGM

Iron: 1.9 MGM | 10% DV

Potassium: 100 MGM | 2% DV

Protein: 7 GRM

Saturated Fat: 0 GRM

Sodium: 360 MGM | 16% DV

Sugar Added: 1 GRM | 2% DV

Total Dietary Fiber: 2 GRM | 8% DV

Total Fat: 2 GRM | 3% DV

Total Sugar: 1 GRM

Transfatty Acids: 0 GRM

Vitamin D: 0 MC

enriched flour (wheat flour, malted barley flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), water, yeast, wheat bran, vital wheat gluten, whole wheat flour, soybean oil. contains 2% or less of: sugar, salt, dough conditioners (sodium stearoyl lactylate, datem, calcium sulfate, ammonium sulfate, ascorbic acid, enzymes), baking soda, sodium aluminum phosphate.

DOT item: 775851

Case GTIN: 10721582134590

DOT product name: Wheat Bread Dough

Brand: Pillsbury

DOT category: Default Category

Case pack: 24 - 18.1 OZ

Shipped temperature: Frozen

Shelf life: 112 days total; 51 days guaranteed when available from DOT.

Storage: KEEP FROZEN AT 0° +/- 10° F. USE BY DATE ONLY EFFECTIVE WHEN PRODUCT IS KEPT FROZEN.

Preparation: BAKE: 1. Remove dough from freezer. Place 4 pieces on a 4 channel baking pan prepared with non-stick spray. 2. Mist frozen dough with water. Place on a 10-12 shelf baking rack. 3. Cover rack with labeled rack cover. Place covered rack in cooler for 16-24 hrs. 4. Remove rack from cooler. Mist product with water. Allow to proof on the floor. Product should be at least double in size (60-90min) from frozen state. You can check with approved proofing tool. 5. Using scoring knife, make 4 diagonal scores equal distance apart down the length of the loaf. 6. Mist product with water. Bake in rack oven at 350F, with 20sec steam, for 20-23 minutes or until desired golden color. 7. Once product is cooled (45-60min), package as a sell unit. Label product with printed labels.

Preparation: BAKE: 1. Remove dough from freezer. Place 4 pieces on a 4 channel baking pan prepared with non-stick spray. 2. Mist frozen dough with water. Place on a 10-12 shelf baking rack. 3. Cover rack with labeled rack cover. Place covered rack in cooler for 16-24 hrs. 4. Remove rack from cooler. Mist product with water. Allow to proof on the floor. Product should be at least double in size (60-90min) from frozen state. You can check with approved proofing tool. 5. Using scoring knife, make 4 diagonal scores equal distance apart down the length of the loaf. 6. Mist product with water. Bake in rack oven at 350F, with 20sec steam, for 20-23 minutes or until desired golden color. 7. Once product is cooled (45-60min), package as a sell unit. Label product with printed labels.

Dietary claims from DOT data: KOSHER, VEGETARIAN.

Allergen note from DOT data: contains Wheat and Their Derivatives.

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