Wheat Flour, Enriched, Malted (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Vegetable Shortening (Soybean Oil, Mono and Diglycerides, Tocopherols and Ascorbyl Palmitate as antioxidants), Water, Eggs, Yeast, Vegetable Margarine (Palm Oil, Water, Soybean Oil, Salt, Contains less than 2% of Natural Flavor [Includes Milk], Soy Lecithin, Beta Carotene for Color, Vitamin A Palmitate Added), Powdered Sugar (Sugar, Corn Starch), Salt, Bread Improver (Enriched Wheat Flour [Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Ascorbic Acid, Soybean Oil, Enzymes), Natural Vanilla Flavor, Natural and Artificial Butter Flavor (Dextrose, Corn Starch, Tricalcium Phosphate added to prevent caking, less than 2.0% Silicon Dioxide added to prevent caking, Natural Mixed Tocopherols used to protect freshness, Contains Milk), Cinnamon, Enzymes (Enriched Wheat Flour (Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Enzymes).
Eggs, Milk, Soy, 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.
Preperation: Set dough on a baking sheet and thaw at room temperature for 30-45 minutes.
Proofing: Proof dough with 55% humidity at 85˚F for 1-1/2 hour to 2 hours for 4 oz dough.
Baking Temperature: Preheat oven to 325˚F then bake for 15-16 minutes.
All proofing and baking times / temperatures may vary slightly depending on size of the oven, weather, product variations, etc.
