Pennant Parker House Wheat Dinner Roll Bread Dough

Bread Dough

BREAD DOUGH DINNER ROLL PARKER HOUSE WHEAT BULK BAG 1/240/1.25 OZ
BREAD DOUGH DINNER ROLL PARKER HOUSE WHEAT BULK BAG 1/240/1.25 OZ

Preparation instruction: 1. Weigh and measure frozen dough pieces for bake-off testing. 2. Arrange dough on paper lined, full sheet pan, cover and thaw according to QA Lab or Overnight method as indicated below: QA LAB METHOD: Arrange frozen pc in cluster or individual roll configuration. (Clustered rolls should be one finger width apart. Individual rolls should be spaced so they do not proof into each other.) Cover and hold pans at room temperature until dough reaches internal temp. of 60 deg. F. OVERNIGHT METHOD: Hold covered pans in 35-39 deg. F retarder for 8-12 hours. Remove from retarder and hold at room temperature until dough reaches internal temperature of 50-55 deg. F. 3. Preheat oven and proof box for 30-60 min. prior to testing. (See charts below for settings.) 4. Place thawed dough in proofer and proof using the following parameters: PROOFER SETTINGS Humidity: 80-90%, Temperature: 95-105 degrees F. Proof Time: 40 min. White / 35 min. Wheat. 5. Place in oven and bake according to the conditions below: OVEN PARAMETERS: Oven Type: Rack Oven Temp.: 380 deg. F Oven Steam: None Bake Time: 14 min. or until crust is desired golden brown color

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Ships Frozen in our Proprietary Boxes

Frozen products are carefully packed with dry ice. Some frozen shipments may be held until the following Monday. Please place product in freezer immediately upon arrival