White Hotdog Bun Product Image

White Hotdog Bun

Product Code: OK310

The humble hot dog bun can trace its origins back to New York in the latter half of the 19th century. A staple at ball parks and arenas, the hot dog bun is equally at home in pantries and breadboxes, too. Perfect for hot dogs and even smokies. In a pinch? Put a smile on someone’s face by substituting in sandwiches and lunches. No trans fats. Sustainably made from wholesome ingredients.

Handling Methods Ingredients Nutritional

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

Nutritional Facts Amounts Per 1 Bun (60g) % Daily Value
Calories 150
Fat
Saturated
+ Trans
1.5g
0g
0g
2%

0%
Carbohydrate 26g
Fibre 1g 5%
Sugars 2g 2%
Protein 6g
Cholesterol 0mg
Sodium 270mg 12%
Potassium 50mg 1%
Calcium 10mg 1%
Iron 1.75mg 9%

1. Breakout & Thaw

Break product out onto hot dog pans or onto flat baking sheets. 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: None

Bake Hot Dog at 380˚F for 15 – 18 minutes or until golden brown. When bake is complete remove product from pans 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.