Bonici® 10" Sheeted Dough 50/10 oz.
BONICI® sheeted 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 consumer's 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
250
Daily Value % *
140
15
2g
3%
1g
5%
0g
0g
0g
0mg
0%
250mg
11%
25g
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, YEAST, CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: PALM OIL WITH SOY LECITHIN, NATURAL BUTTER FLAVOR TYPE (REFINED COTTONSEED OIL, NATURAL FLAVOR), AND BETA CAROTENE, VITAL WHEAT GLUTEN, SUGAR, SALT, SOYBEAN OIL, DATEM BLEND [DATEM, ENZYME BLEND(SALT, WHEAT STARCH, ENZYMES)], DEXTROSE, GUAR GUM, MALTED WHEAT FLOUR, SODIUM ACID PYROPHOSPHATE, SOY LECITHIN, BAKERY ENZYME BLEND (AMYLASE, WHEAT STARCH, SALT), ASCORBIC ACID (ADDED AS A DOUGH CONDITIONER).
Allergens
Dietary needs
Storage
Shelf Life
180 Days
Storage Temperature - Maximum
0 °F
Storage Temperature - Minimum
0 °F
Storage Method
Frozen
Preparation
BAKE:
Impinger Oven
Lincoln Impinger Oven: 450 - 500°F ( 6 - 7 min)*
Handling and Baking Instructions:
1. Keep the crust frozen until ready to use.
2. Place the crust in a covered pan and retard overnight or up to 36 hours in a retarder or refrigerator (36 - 40ºF). Pizza crusts may also be left at room temperature until the crust doubles in thickness.
3. Preheat the oven.
4. Dock the crust and brush with oil if desired and add toppings.
5. Bake until the pizza becomes golden brown and the internal temperature reaches 180 - 210°F.
* Due to differences in ovens, the baking temperature and baking time may need to be adjusted.
Conventional Oven
400 - 450°F: (18 - 22 min.)*
Handling and Baking Instructions:
1. Keep the crust frozen until ready to use.
2. Place the crust in a covered pan and retard overnight or up to 36 hours in a retarder or refrigerator (36 - 40ºF). Pizza crusts may also be left at room temperature until the crust doubles in thickness.
3. Preheat the oven.
4. Dock the crust and brush with oil if desired and add toppings.
5. Bake until the pizza becomes golden brown and the internal temperature reaches 180 - 210°F.
* Due to differences in ovens, the baking temperature and baking time may need to be adjusted.
Deck Oven
450 - 550°F: (7 - 10 min.)*
Handling and Baking Instructions:
1. Keep the crust frozen until ready to use.
2. Place the crust in a covered pan and retard overnight or up to 36 hours in a retarder or refrigerator (36 - 40ºF). Pizza crusts may also be left at room temperature until the crust doubles in thickness.
3. Preheat the oven.
4. Dock the crust and brush with oil if desired and add toppings.
5. Bake until the pizza becomes golden brown and the internal temperature reaches 180 - 210°F.
* Due to differences in ovens, the baking temperature and baking time may need to be adjusted.
Convection:
Convection Oven
375 - 425°F: (16 - 20 min.)*
Handling and Baking Instructions:
1. Keep the crust frozen until ready to use.
2. Place the crust in a covered pan and retard overnight or up to 36 hours in a retarder or refrigerator (36 - 40ºF). Pizza crusts may also be left at room temperature until the crust doubles in thickness.
3. Preheat the oven.
4. Dock the crust and brush with oil if desired and add toppings.
5. Bake until the pizza becomes golden brown and the internal temperature reaches 180 - 210°F.
* Due to differences in ovens, the baking temperature and baking time may need to be adjusted.