SIMPLY WHEAT DINNER ROLL DOUGH
Soft dinner roll made with crushed wheat thus having a denser texture anddarker color. Proof-and-bake format.
Limited only by your imagination
Handling Instructions 1. Panning: 48 (6 X 8) For Clusters Or 24 (4 X 6) For Singles On Lined Sheet Pan. 2. Retard Thaw Time: Retarder: (35 – 38F (1-3C)), 12 – 18 Hours. Room Temperature: 60 Minutes. 3. Proofing: 95F (35C) / 85% Relative Humidity For 40 – 50 Minutes. 4. Baking: Rack Oven: 375F (190C) For 12-14 Minutes With 5 Seconds Steam. Deck Oven: 375F (190C) For 12 – 14 Minutes. Convection Oven: Mist Water Generously On Rolls With A Spray Bottle Just Before Rolls Go In Oven; 325F (160C) For 10 -12 Minutes And Turn The Trays 180 After 5 – 6 Minutes Baking.
INGREDIENTS FOR U.S MARKET: ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, IRON AS FERROUS SULFATE, THIAMINE MONONITRATE, ENZYME, RIBOFLAVIN, FOLIC ACID), WATER, YEAST, WHOLE WHEAT FLOUR, CRUSHED WHEAT, SUGAR, WHEAT GLUTEN, CONTAINS LESS THAN 2% OF THE FOLLOWING: SOYBEAN OIL, SALT, SOY LECITHIN, ENZYMES, ASCORBIC ACID.