Bonici® 14" Premium Sheeted, Proofed Dough, 2/12 count bags
BONICI® sheeted proofed pizza crusts provide efficiencies and consistency with unlimited menu ideas. Let us help you reduce labor while delivering consistent size, taste and texture that will meet your consumers' needs.
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Reasons to buy
- These pre-shaped dough products eliminate the need for rolling, additional equipment and clean up, ultimately saving money and time
- Provides ease of use for back of house - no training needed
- Raw - Pre-shaped, easy to customize & offers application flexibility
- Provides efficiencies and consistency
- Unlimited menu ideas
SERVING SUGGESTIONS
Cover tightly and slack in cooler prior to use. Brush the crust with olive oil just prior to assembling the pizza. To assemble each pizza: Spread sauce evenly over crust. Top with pizza cheese blend, and you're favorite toppings. Bake in either a convection, impinger, or deck oven until golden, crispy, and bubbly.
Packaging Information
MASTER CASE
PALLET
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Nutritional Information
56g
228
Daily Value % *
130
15
2g
3%
1g
5%
0g
0.5g
0g
0mg
0%
260mg
11%
24g
9%
1g
4%
1g
0%
5g
0%
0%
0%
0%
2%
8%
To inquire if a signed copy of the product formulation statement or Child Nutrition statement is available for this item, please contact the Tyson Foodservice Customer Relations Team at 1-800-261-4754. Or email tysonfoodservice@casupport.com.
Ingredients
Enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, contains 2% or less of each of the following: yeast, salt, sugar, dough conditioner [datem blend (datem, enzyme blend (salt, wheat starch, enzymes)], wheat gluten, sugar, dextrose, enriched wheat flour (niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), guar gum, malted wheat flour, sodium acid pyrophosphate, soy lecithin, ascorbic acid (added as a dough conditioner), bakery enzyme blend (salt, wheat starch, amylase), cellulose gum, xanthan gum, palm oil with soy lecithin, natural butter flavor type (refined cottonseed oil, natural flavor), beta carotene, non-diastetic malt (corn syrup, malt, silicon dioxide), fermented wheat flour, bleached wheat flour.
Allergens
Dietary needs
Storage
Shelf Life
180 Days
Storage Temperature - Maximum
0 °F
Storage Temperature - Minimum
0 °F
Storage Method
Frozen
Preparation
Bake
Conventional Oven 400 - 425°F for 18 - 25 minutes* Handling and Baking Points: 1. Keep frozen until ready to use. 2. Place pizza crust in bakeable tray. 3. Brush oil on the edge of the crust if so desired and add toppings. 4. Wrap the topped pizza with plastic film. Keep it at a refrigerated temperature (not over 50° F), for 12 to 120 hours. 5. Preheat the oven to the above temperature. 6. Unwrap the pizza and bake at above temperature and time or until golden brown. 7. Do not freeze a thawed crust or a topped pizza. * Due to differences in ovens, temperature and time may vary. Impinger Oven 450 - 500°F for 6 - 7 minutes* Handling and Baking Points: 1. Keep frozen until ready to use. 2. Place pizza crust in bakeable tray. 3. Brush oil on the edge of the crust if so desired and add toppings. 4. Wrap the topped pizza with plastic film. Keep it at a refrigerated temperature (not over 50° F), for 12 to 120 hours. 5. Preheat the oven to the above temperature. 6. Unwrap the pizza and bake at above temperature and time or until golden brown. 7. Do not freeze a thawed crust or a topped pizza. * Due to differences in ovens, temperature and time may vary.
Catalog
BAKE: Conventional Oven 400 - 425°F for 18 - 25 minutes* Handling and Baking Points: 1. Keep frozen until ready to use. 2. Place pizza crust in bakeable tray. 3. Brush oil on the edge of the crust if so desired and add toppings. 4. Wrap the topped pizza with plastic film. Keep it at a refrigerated temperature (not over 50° F), for 12 to 120 hours. 5. Preheat the oven to the above temperature. 6. Unwrap the pizza and bake at above temperature and time or until golden brown. 7. Do not freeze a thawed crust or a topped pizza. * Due to differences in ovens, temperature and time may vary. Impinger Oven 450 - 500°F for 6 - 7 minutes* Handling and Baking Points: 1. Keep frozen until ready to use. 2. Place pizza crust in bakeable tray. 3. Brush oil on the edge of the crust if so desired and add toppings. 4. Wrap the topped pizza with plastic film. Keep it at a refrigerated temperature (not over 50° F), for 12 to 120 hours. 5. Preheat the oven to the above temperature. 6. Unwrap the pizza and bake at above temperature and time or until golden brown. 7. Do not freeze a thawed crust or a topped pizza. * Due to differences in ovens, temperature and time may vary.