Puff Pastry Dough

by Pennant

Unit Weight: 15 lb

Packaging: Box

Shelf Life: 360 days

Allergen Information: Contains wheat, yellow 5, yellow 6

Applications: USA

Preparation Instructions: Thaw dough in plastic wrapper by placing in retarder (35-40F) for 24 hours. Make sure dough is completely thawed. If taken directly from retarder, allow to rest 35-40 minutes. Ideal dough temperature is 40-50F. Cover unused dough and store in retarder. Use within 48 hours. Bake large size products at 370-380F until golden brown. Bake small size products at 380-400F until golden brown.

Item Number: D-2685