Calabrese Bun Product Image

Calabrese Bun

Product Code: OK807

We’ve taken a popular Italian bread recipe and turned it into a bun for you. With the signature dusting of semolina flour on top, these buns are crusty on the outside, soft yet chewy on the inside and have a light taste. Since most Italian breads are meant to be eaten along with other foods, the Calabrese bun is an ideal complement to lunches, entrees, main dishes and other fare. Contains no trans fats. Sustainably made from wholesome ingredients.

Handling Methods Ingredients Nutritional

Wheat Flour, Water, Semolina Flour, Yeast, Sugar, Salt, Wheat Gluten, 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)

Nutritional Facts Amounts Per 1 Bun (100g) % Daily Value
Calories 230
Fat
Saturated
+ Trans
2g
0g
0g
3%

0%
Carbohydrate 43g
Fibre 2g 7%
Sugars 3g 3%
Protein 9g
Cholesterol 0mg
Sodium 450mg 20%
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 x48) on baking sheet. Remember to keep belt mark of bun down. Put in retarder or cooler overnight to thaw.

2. Morning

Remove rack from retarder or cooler. Roll or top each bun in semolina flour. Put product into proofer or keep on covered rack on floor until space is available in proofer or oven. Proof until product is about 2 – 3 times its original size. This should take approximately 60 minutes.

TOPPING: Semolina Flour

3. Bake Time

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

Drizzle a small amount of olive oil on each slice. Bake Calabrese Buns at 350 – 400˚F for 15 – 20 minutes. 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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