RICH’S 12″x5″ Parbaked Rustic Oval Flatbread

• Features & Benefits

  1. ‘ROUND THE CLOCK – Menu a multitude of morsels, including breakfast bruschettas, sandwiches and paninis, pizzas, appetizers, dipping sticks and desserts.
  2. IN NO TIME, FLAT – Simply take flatbread straight from the freezer, thaw or bake and serve, and say goodbye to unnecessary labor and waste.
  3. DIG INTO DIVERSITY – Diversify your menu by pairing our flatbreads with premium, on-trend toppings, globally-inspired flavors and creations, for LTOs and more.
  4. RUSTIC AUTHENTICITY – Deliver authenticity, with a thick, soft and chewy texture with a delicious flavor — plus blisters that give the flatbread a genuine rustic appearance.
  5. FLAT’S HOT – Give your consumers what they want. Flatbread on your menu is no longer a nice surprise — it’s an expectation.

• INGREDIENTS

  INGREDIENTS FOR U.S. MARKET: ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, ASCORBIC ACID ADDED AS A DOUGH CONDITIONER, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, WHOLE WHEAT FLOUR, SOYBEAN OIL, YEAST, NONFAT DRY MILK, SUGAR, CONTAINS LESS THAN 2% OF THE FOLLOWING: SALT, DRY SOURDOUGH OF RYE (WATER, FERMENTED RYE FLOUR, SALT), EXTRA VIRGIN OLIVE OIL, ENZYMES, WHEAT STARCH.

• More specifications

  GTIN:

  00049800131620

  Case Count:

  48

  Master Pack:

  CASE

  Net Case Weight:

  14.4 LB

  Gross Case Weight:

  16.444 LB

  Case Cube:

  1.174

  Serving Size:

  1/3 FLATBREAD (45 G)

  Case Dimensions:

  24.5 IN L x 13.25 IN W x 6.25 IN H

  Pallet Pattern:

  6 Ti x 11 Hi (66 Cases/Pallet)

  Master Unit Size:

  4.8 OZ

• Nutrition Facts

  

• 100G Nutrition Facts

  

• Tips & Handling

  KEEP FROZEN 0°F (-18°C) OR BELOW

• Storage

  • Shelf Life From Manufacture: 365 DAYS
  • Storage Method: Keep Frozen
  • Shelf Life Refrigerated, Prepared: 0 DAYS
  • Shelf Life Ambient, Prepared: 3 DAYS
  • Shelf Life Refrigerated, Thawed: N/A
  • Shelf Life Ambient, Thawed: N/A

• Allergens

  CONTAINS: MILK, WHEAT
  MAY CONTAIN SOY

  DERIVED FROM BIOENGINEERING