Rich Products Traditional Cinnamon Sweet Roll Dough, 120 x 2.25 oz Case

Name: Rich Products Traditional Cinnamon Sweet Roll Dough, 120 x 2.25 oz Case
Brand: RICH'S
SKU: AP-APIU-1965
Price: 107.23 USD
Availability: InStock

$107.23

Sale Sold out

Foodservice case item

Frozen 120 - 2.25 OZSold by the case210 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: 00049800034396

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

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Pack: 120 - 2.25 OZ
Handling: Frozen
Path: Cart checkout

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

Product Description

Rich Products Traditional Cinnamon Sweet Roll Dough, 120 x 2.25 oz Case from Rich's is a foodservice case item for commercial programs, retail stocking, and planned bulk purchasing. Traditional cinnamon roll with moist sweet dough a hint of spice and swirls of mild sweet cinnamon paste good quality roll at a great price.

Case pack: 120 - 2.25 OZ.
DOT item 467858; case GTIN 00049800034396.
DOT category: Pies.
Handling: Frozen.
Storage: Keep Frozen
Use: 1. Keep dough frozen at 0°F or below until ready to use. Remove frozen dough pieces and place 1" apart on parchment lined full sheet pans. Grease pan edges for clustered soft sided sweet rolls. Place 2" apart for individual rolls: Full sheet panning chart INDIVIDUAL 3 X 5 CLUSTERED 5 X 8. 3. Cover the individual pans with oiled plastic or cover full pan rack with a plastic pan rack cover to prevent product from drying out. 4. Place product in retarder 40°F and defrost overnight or at room temperature 45 - 60 minutes. 5. Optional: remove doughs that have been in the retarder overnight and warm to room temperature 30 - 45 minutes. Remove plastic cover. 6. Place in proofer (95°F - 110°F 85% humidity) and proof until double in size. 7. Bake in a preheated oven until rolls are golden brown: 325°F convection oven or 375°F all other types of ovens. 8. Remove from oven and brush with Rich’s Glaze 'N Shi ne. 9. Cool slightly and ice with Rich’s Crème Cheese Icing or Rich's Warm
Preparation: BAKE: 1. Keep dough frozen at 0°F or below until ready to use. Remove frozen dough pieces and place 1" apart on parchment lined full sheet pans. Grease pan edges for clustered soft sided sweet rolls. Place 2" apart for individual rolls: Full sheet panning chart INDIVIDUAL 3 X 5 CLUSTERED 5 X 8. 3. Cover the individual pans with oiled plastic or cover full pan rack with a plastic pan rack cover to prevent product from drying out. 4. Place product in retarder 40°F and defrost overnight or at room temperature 45 - 60 minutes. 5. Optional: remove doughs that have been in the retarder overnight and warm to room temperature 30 - 45 minutes. Remove plastic cover. 6. Place in proofer (95°F - 110°F 85% humidity) and proof until double in size. 7. Bake in a preheated oven until rolls are golden brown: 325°F convection oven or 375°F all other types of ovens. 8. Remove from oven and brush with Rich’s Glaze 'N Shi ne. 9. Cool slightly and ice with Rich’s Crème Cheese Icing or Rich's Warm Heat ‘N Ice. 10. Hold cooked baked rolls covered at temperature to prevent drying out. Serve or package and label for selling.
Dietary claims from DOT data: KOSHER.
Allergen note from DOT data: contains SO2 & Sulphites, Cereals w Gluten, Eggs and their derivatives, Wheat and Their Derivatives.

Nutrition Facts

DOT serving size: 100 GRM

Total Dietary Fiber: 1.83 GRM

Fat: 4.84 GRM

Protein: 7.2 GRM

Potassium: 93.03 MGM

Cholesterol: 5.46 MGM

Carbohydrates: 49.82 GRM

Saturated Fat: 1.44 GRM

Iron: 2.62 MGM

Calcium: 19.24 MGM

Vitamin D: 0.01 MC

Sodium: 300.9 MGM

Thiamin: 0.39 MGM

Transfatty Acids: 0.05 GRM

Calorie: 270.3 E14

Mono Unsaturated Fat: 0.88 GRM

Niacin: 3.38 MGM

Riboflavin: 0.25 MGM

Total Sugar: 10.4 GRM

Vitamin C: 0.73 MGM

Ash: 1.19 GRM

Calories From Fat: 43.53 E14

Polyunsaturated Fat: 2.04 GRM

Vitamin A: 657.09 NIU

Water: 36.95 GRM

Enersf: 12.95 E14

Folac: 73.6 MC

Polyl: 0 GRM

Sugar Added: 10.02 GRM

INGREDIENTS

enriched unbleached wheat flour (wheat flour, niacin, iron as ferrous sulfate, thiamine mononitrate, enzyme, riboflavin, folic acid), water, high fructose corn syrup, yeast, sugar, soybean oil, contains less than 2% of the following: eggs, maltodextrin, salt, distilled monoglycerides, cinnamon, modified corn starch, datem, sodium stearoyl lactylate, molasses, natural and artificial flavor, cellulose gel, ascorbic acid, cellulose gum, enzymes, colored with (beta carotene).

MORE INFORMATION

DOT item: 467858

Rebel category: Bakery & Desserts

Case GTIN: 00049800034396

DOT product name: Traditional Cinnamon Sweet Roll Dough

Brand: Rich's

DOT category: Pies

Case pack: 120 - 2.25 OZ

Shipped temperature: Frozen

Shelf life: 210 days total; 45 days guaranteed when available from DOT.

Storage: Keep Frozen

Usage: 1. Keep dough frozen at 0°F or below until ready to use. Remove frozen dough pieces and place 1" apart on parchment lined full sheet pans. Grease pan edges for clustered soft sided sweet rolls. Place 2" apart for individual rolls: Full sheet panning chart INDIVIDUAL 3 X 5 CLUSTERED 5 X 8. 3. Cover the individual pans with oiled plastic or cover full pan rack with a plastic pan rack cover to prevent product from drying out. 4. Place product in retarder 40°F and defrost overnight or at room temperature 45 - 60 minutes. 5. Optional: remove doughs that have been in the retarder overnight and warm to room temperature 30 - 45 minutes. Remove plastic cover. 6. Place in proofer (95°F - 110°F 85% humidity) and proof until double in size. 7. Bake in a preheated oven until rolls are golden brown: 325°F convection oven or 375°F all other types of ovens. 8. Remove from oven and brush with Rich’s Glaze 'N Shi ne. 9. Cool slightly and ice with Rich’s Crème Cheese Icing or Rich's Warm

Preparation: BAKE: 1. Keep dough frozen at 0°F or below until ready to use. Remove frozen dough pieces and place 1" apart on parchment lined full sheet pans. Grease pan edges for clustered soft sided sweet rolls. Place 2" apart for individual rolls: Full sheet panning chart INDIVIDUAL 3 X 5 CLUSTERED 5 X 8. 3. Cover the individual pans with oiled plastic or cover full pan rack with a plastic pan rack cover to prevent product from drying out. 4. Place product in retarder 40°F and defrost overnight or at room temperature 45 - 60 minutes. 5. Optional: remove doughs that have been in the retarder overnight and warm to room temperature 30 - 45 minutes. Remove plastic cover. 6. Place in proofer (95°F - 110°F 85% humidity) and proof until double in size. 7. Bake in a preheated oven until rolls are golden brown: 325°F convection oven or 375°F all other types of ovens. 8. Remove from oven and brush with Rich’s Glaze 'N Shi ne. 9. Cool slightly and ice with Rich’s Crème Cheese Icing or Rich's Warm Heat ‘N Ice. 10. Hold cooked baked rolls covered at temperature to prevent drying out. Serve or package and label for selling.

Dietary claims from DOT data: KOSHER.

Allergen note from DOT data: contains SO2 & Sulphites, Cereals w Gluten, Eggs and their derivatives, 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.