Item Description
FRENCH BREAD DOUGH
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.
Where to Buy
- Feeser’s wholesale customers can order this item here or contact your sales representative.
Item Information
- Feeser’s Number: 566156
- Brand: RICH'S
- Manufacturer: Rich Products Corporation
- Pack: 24
- Size: 19.5 OZ
- Storage Type: Frozen
- Sell Sheet
Serving Suggestion
Combine with meat, cheeses, vegetables and toppings to create sandwich
Preparation
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: (35F – 38F (1C – 3C)), 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: (95F (35C), 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: 375F (190C), 25 – 30 MINUTES; STEAM – 25 SECONDS DECK OVEN: 400F (205C), 25 – 30 MINUTES; STEAM – 30 – 45 SECONDS CONVECTION: 325F – 350F (160C – 175C), 20 – 25 MINUTES; STEAM – N/A OPEN DAMPER AT MID POINT OF BAKING TIME.
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.
Country of Origin
- US
