RICH’S 16” Fresh ‘n Ready Oven Rising Sheeted Pizza Dough

• Training & Education Content

  • CourseStyles of Pizza 101Go to course
  • LIVE EVENTCULINARY LIVE: Pizza InnovationGo to course
  • CourseFrom Flour to PizzaGo to course

• Features & Benefits

  1. READY TO RISE – So easy anyone can make an irresistible pie on the fly. Fresh 'N Ready is designed to rise and develop its unique pizzeria quality characteristics with freezer-to-oven convenience.
  2. SUPERIOR TOLERANCE – Meets operator needs for back-of-the-house flexibility. Fresh ’n Ready delivers dependable, consistent results from a variety of handling options: freezer to oven, refrigerator to oven or room temperature to oven.
  3. CREATIVELY CUSTOMIZABLE – Simply adapt Fresh ‘N Ready for calzones, stromboli, breadsticks, dessert pizzas and more. Customize our canvases with your own unique themes and toppings.
  4. PLEASE EVERY PIZZA EATER – Available in thin and regular thickness, as well as whole grain to satisfy all customer preferences and demands.
  5. MINIMAL HANDLING – Say goodbye to unnecessary labor and waste, Fresh ‘N Ready requires no thawing and no proofing before going into your oven.

• 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: BREAD CRUMBS (BLEACHED WHEAT FLOUR, YEAST, SUGAR, SALT), SUGAR, SOYBEAN OIL, PALM OIL, LEAVENING (BAKING SODA, SODIUM ALUMINUM PHOSPHATE), SALT, BUTTERMILK, PASTEURIZED PART SKIM MILK, CHEDDAR CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), GUAR GUM, WHEY POWDER (A MILK DERIVATIVE), XANTHAN GUM, GARLIC POWDER, DATEM, MALTED BARLEY FLOUR, DEXTROSE, CHEESE CULTURE, SODIUM PHOSPHATE, ENZYMES, LACTIC ACID, ASCORBIC ACID, CALCIUM CHLORIDE, POWDERED CELLULOSE, NATAMYCIN (A NATURAL MOLD INHIBITOR).

• More Specifications

  GTIN:

  00049800036048

  Kosher Certification:

  KOF-K

  Kosher Status:

  DAIRY

  Kosher Certificate:

  View Certificate

  Case Count:

  20

  Master Pack:

  CASE

  Net Case Weight:

  36.875 LB

  Gross Case Weight:

  39.144 LB

  Case Cube:

  1.159

  Serving Size:

  1/12 PIZZA CRUST (60 G)

  Case Dimensions:

  17.0 IN L x 16.25 IN W x 7.25 IN H

  Pallet Pattern:

  6 Ti x 8 Hi (48 Cases/Pallet)

  Master Unit Size:

  29.5 OZ

• Nutrition Facts

  

• 100G Nutrition Facts

  

• Tips & Handling

  STORE FROZEN AT 0°F TO -10°F (-18°F TO -23°C) WHEN READY TO USE, REMOVE DESIRED NUMBER OF UNITS FROM CASE AND THEN RESEAL CASE AND RETURN TO FREEZER. FREEZER TO OVEN: ADD SAUCE, CHEESE AND TOPPINGS. BAKE UNTIL CHEESE MELTS AND CRUST TURNS GOLDEN BROWN. CONVECTION OVEN: 375°F (190°C) FOR 9 – 11 MINUTES. CONVEYOR OVEN: 500°F – 550°F (260°C – 290°C) FOR 4.5 – 6.5 MINUTES. REMOVE PIZZA FROM OVEN. ALLOW TO SET FOR ONE MINUTE. SERVE WHILE HOT. THAWED: COVER AND THAW (UP TO 2 HOURS AT ROOM TEMPERATURE 75°F (23°C)). ADD SAUCE, CHEESE AND TOPPINGS. BAKE UNTIL CHEESE MELTS AND CRUST TURNS GOLDEN BROWN. CONVECTION OVEN: 375°F (190°C) FOR 8 – 10 MINUTES. CONVEYOR OVEN: 500°F (260°C) FOR 4 – 5 MINUTES. REMOVE PIZZA FROM OVEN. ALLOW TO SET FOR ONE MINUTE. SERVE WHILE HOT.

• Storage

  • Shelf Life From Manufacture: 135 DAYS
  • Storage Method: Keep Frozen
  • Shelf Life Refrigerated, Prepared: 1 DAY
  • Shelf Life Ambient, Prepared: 0 DAYS
  • Shelf Life Refrigerated, Thawed: N/A
  • Shelf Life Ambient, Thawed: N/A

• Allergens

  CONTAINS: MILK, WHEAT
  MAY CONTAIN SOY AND EGGS

  DERIVED FROM BIOENGINEERING