Bun, Cinn Pecan Sticky, All Butter/Natural, 4.75oz / 60 with 4.5LB TOPPING

Bun, Cinn Pecan Sticky, All Butter/Natural, 4.75oz / 60 with 4.5LB TOPPING

Buttery, sticky, and gooey with goodness! The cinnamon pecan sticky bun is topped with molasses, corn syrup, and chunks of pecans.

Code:	Unit Weight:	Case Pack:
BR023-NAT	4.75 oz	60

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All Natural

Kosher Certified

Unbleached Enriched Malted Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Unsalted Butter, Corn Syrup, Powdered Sugar (Sugar, Corn Starch), Pecans, Sugar, Eggs, Yeast, Brown Sugar, Cinnamon, Unsulfured Molasses, Milk, Dough Improver (Wheat Gluten, Xanthan Gum, Ascorbic Acid, Enzymes [Xylanase and Alpha-amylase]), Salt, Honey.

Eggs, Milk, Tree Nuts (Pecans), Wheat

To ensure maximum quality and customer satisfaction, we recommend handling Le Chef specialty products in the following manner:

Keep product in case, covered and store in freezer at -10˚F. to 0˚F.
Please keep dough completely covered in plastic while being stored in the freezer or while staging in the refrigerator or cooler.
Thawing and refreezing dough may cause degradation of product performance.
For superior taste and freshness, all products should be consumed on the day of preparation.

Preparation: Place cinnamon buns into a deep baking pan or muffin pan (large or jumbo size). Allow them to thaw at room temperature for 20 minutes.

Proofing: (A) Room Temperature (Approx. 70°F) Place pans on a rack, cover up with plastic wrap, and let proof for approx. 6 - 8 hours. (B) Proofer - Place tray in the proofer with temperature at 90°F. and humidity at 80% for approximately 2¼ hours if frozen or if defrosted for 1½ hours.

Baking Temperature:

One full rack Rotate baking pans to achieve uniformity. All proofing times and baking temperatures may vary slightly depending on size, oven, weather and product variation.