Concha, Chocolate, 4 oz / 60 (Unbaked)

Concha, Chocolate, 4 oz / 60 (Unbaked)

Sporting an exciting layer of chocolate on top, this concha makes a satisfying, light breakfast or afternoon delight when served with a cup of java or tea.

Code:	Unit Weight:	Case Pack:
SB951	4 oz	60

New to Le Chef?Click here

Derived From Bioengineering

Unbleached, Enriched, Malted Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Vegetable Shortening (Soybean Oil, Vegetable Mono & Diglycerides, Mixed Tocopherols and Ascorbyl Palmitate as antioxidants), Water, Pasteurized Eggs, Yeast, Margarine (Palm Oil, 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), Dough Conditioner (Vital Wheat Gluten, Xanthan Gum, Ascorbic Acid, Enzymes [Xylanase and Alpha-amylase]), Salt, Cocoa Processed with Alkali, Vanilla Flavor (Water, Ethyl Alcohol, Invert Sugar, Natural Flavors, Organic Natural Flavors), Natural Flavor and Wheat Flour, Wheat Flour, Enzymes, Vital Wheat Gluten, Ceylon Cinnamon, Emulsifier (Water, Monoglycerides).

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.