40% Whole Wheat Italian Panini Bun Product Image

40% Whole Wheat Italian Panini Bun

Product Code: OK605

Made with the natural goodness of whole grain whole wheat flour, our whole wheat Italian panini buns feature a darker crust with a delicately-scored top, a dense texture and slightly nutty flavor. It’s a popular choice for sandwiches or as a deliciously different complement to entrees, main dishes, soups, salads and sides. Perfetto! Contains no trans fats. Sustainably made from wholesome ingredients.

Handling Methods Ingredients Nutritional

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

Nutritional Facts Amounts Per 1 Bun (75g) % Daily Value
Calories 170
Fat
Saturated
+ Trans
2g
0g
0g
3%

0%
Carbohydrate 32g
Fibre 3g 11%
Sugars 2g 2%
Protein 7g
Cholesterol 0mg
Sodium 340mg 15%
Potassium 100mg 2%
Calcium 10mg 1%
Iron 2mg 11%

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

TOPPING: None

3. Bake Time

SCORING: After proofing, score each bun with a single slice the length of the bun.

Bake at 350 – 400˚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.

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VIDEO

Product Handling

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