Whole Grain Multigrain Sandwich Roll Product Image

Whole Grain Multigrain Sandwich Roll

Product Code: OK650

Made from a hearty blend of white and whole wheat flours, rye, barley and oat flakes, flax and sunflower seeds, oat bran, millet and corn meal. With its sprinkling of seeds and grains on top, this bun’s old-fashioned flavor and dense texture make it a popular choice for those looking to add wholesome options to their meals. Trans fat free. Sustainably made from wholesome ingredients.

Handling Methods Ingredients Nutritional

Whole Wheat Flour, Water, Wheat Flour, Seed Base (Flax Seeds, Rye Flakes, Barley Flakes, Millet, Oat Flakes, Sunflower Seeds, Oat Bran, Corn Meal), Yeast, Wheat Gluten, Sugar, 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)

Nutritional Facts Amounts Per 1 Bun (85g) % Daily Value
Calories 200
Fat
Saturated
+ Trans
4g
0.5g
0g
5%

3%
Carbohydrate 34g
Fibre 5g 20%
Sugars 3g 3%
Protein 9g
Cholesterol 0mg
Sodium 380mg 16%
Potassium 200mg 4%
Calcium 20mg 2%
Iron 2.25mg 12%

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, top product with multigrain topping and put 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: Multigrain

3. Bake Time

SCORING: None

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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