9” White Sub Bun Product Image

9” White Sub Bun

Product Code: OK340

When you have more bun, you’ve got more room for the good stuff. We’ve made our original white sub bun just a bit longer so you can stack your deli meats, cheeses, veggies and sauces just a little bit higher. Busy moms like them because they can cut one in half to make two sandwiches and the size is perfect for filling little hands and tiny tummies. Trans fat free. Sustainably made from wholesome ingredients.

Handling Methods Ingredients Nutritional

Wheat Flour, Water, Yeast, Wheat Gluten, Canola Oil, Sugar, Salt, 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 (60g) % Daily Value
Calories 140
Fat
Saturated
+ Trans
1.5g
0g
0g
2%

0%
Carbohydrate 26g
Fibre 1g 5%
Sugars 2g 2%
Protein 6g
Cholesterol 0mg
Sodium 280mg 12%
Potassium 50mg 1%
Calcium 10mg 1%
Iron 1.75mg 9%

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.

TOPPING: None

3. Bake Time

SCORING: After proofing, score with 2 – 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.

https://okfrozendough.com/wp-content/uploads/2019/09/OKFD-Product-10-WEB-shadow-e1568841524707.png
VIDEO

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.