12” White Sub Bun Product Image

12” White Sub Bun

Product Code: OK350

One big bun, endless possibilities. We call this one “the meal maker”! Stuffed end to end with your favorite meats, veggies, cheeses and fixings, our 12-inch white submarine bun makes a hearty meal in itself. (Although it’s a great complement to a bowl of soup or a salad, too!) So soft and chewy, it’s a definite crowd pleaser anytime, anywhere. Trans fat free. Sustainably made from wholesome ingredients.

Handling Methods Ingredients Nutritional

Wheat Flour, Water, Yeast, Canola Oil, Sugar, Salt, Wheat Gluten, Soy Lecithin (Soy Lecithin, Soybean Oil, Soy Fatty Acids), Improver (Wheat Flour, Ascorbic Acid, Xylanase, Lipase, Vegetable Oil (Canola and/or Soya), Amylase)

Nutritional Facts Amounts Per 1/2 Bun (92g) % Daily Value
Calories 220
+ Trans

Carbohydrate 40g
Fibre 2g 7%
Sugars 3g 3%
Protein 8g
Cholesterol 0mg
Sodium 420mg 18%
Potassium 75mg 2%
Calcium 10mg 1%
Iron 2.5mg 14%

1. Breakout & Thaw

Break product out onto flat baking pans lined with parchment paper. Space 12 buns (3 x 4) diagonally on baking sheet. Remember to keep belt mark of bun down. Cover rack and put in retarder or cooler overnight to thaw.

2. Morning

Remove rack from retarder, remove plastic cover and put back into proofer or keep plastic cover on if floor proofing product until space is available in proofer/oven. Proof until product is about 2 – 3 times its original size. This should take approximately 60 minutes.


3. Bake Time

SCORING: After proofing, score with 3 diagonal slices.

Bake at 390˚F for 15 – 20 minutes. Use steam if available. When bake cycle is complete remove from oven and let product completely cool before packaging.

*Times and temperatures are a guideline only, specific shop conditions & equipment may vary results.


Product Handling

Your Okanagan Frozen Dough is made with the best ingredients by the best people. Here’s how to finish the job with the best results.