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Eatwell Puff Pastry

by Pennant

SHIPS ON MONDAYS AND TUESDAYS ONLY
SELECT OVERNIGHT SHIPPING ONLY
15 lb Case of 2

Packaging: Box


Allergen Information: Contains wheat


Preperation Instructions: Thaw dough in plastic wrapper by placing in retarder (35-40 F) for 24 hours. Make sure dough is completely thawed. If taken directly from retarder, allow to rest 35-40 minutes. Ideal dough temperature is 40-50 F. Cover unused dough and store in retarder. Use within 48 hours. Bake large items at 370-380 F for approximately 20-25 minutes until golden brown. Bake small items at 380-400 F for approximately 20-25 minutes until golden brown. Reduce temperature by 50 F for convection oven.


Kosher Certification

Item Number: D-2689

$76.70
15 lb Case of 2

Packaging: Box


Allergen Information: Contains wheat


Preperation Instructions: Thaw dough in plastic wrapper by placing in retarder (35-40 F) for 24 hours. Make sure dough is completely thawed. If taken directly from retarder, allow to rest 35-40 minutes. Ideal dough temperature is 40-50 F. Cover unused dough and store in retarder. Use within 48 hours. Bake large items at 370-380 F for approximately 20-25 minutes until golden brown. Bake small items at 380-400 F for approximately 20-25 minutes until golden brown. Reduce temperature by 50 F for convection oven.


Kosher Certification

Item Number: D-2689

Included $15 Special handling fee
For local tristate please contact us with the phone number and email address
15 lb Case of 2

Packaging: Box


Allergen Information: Contains wheat


Preperation Instructions: Thaw dough in plastic wrapper by placing in retarder (35-40 F) for 24 hours. Make sure dough is completely thawed. If taken directly from retarder, allow to rest 35-40 minutes. Ideal dough temperature is 40-50 F. Cover unused dough and store in retarder. Use within 48 hours. Bake large items at 370-380 F for approximately 20-25 minutes until golden brown. Bake small items at 380-400 F for approximately 20-25 minutes until golden brown. Reduce temperature by 50 F for convection oven.


Kosher Certification

Item Number: D-2689

15 lb Case of 2

Packaging: Box


Allergen Information: Contains wheat


Preperation Instructions: Thaw dough in plastic wrapper by placing in retarder (35-40 F) for 24 hours. Make sure dough is completely thawed. If taken directly from retarder, allow to rest 35-40 minutes. Ideal dough temperature is 40-50 F. Cover unused dough and store in retarder. Use within 48 hours. Bake large items at 370-380 F for approximately 20-25 minutes until golden brown. Bake small items at 380-400 F for approximately 20-25 minutes until golden brown. Reduce temperature by 50 F for convection oven.


Kosher Certification

Item Number: D-2689

Contact us for details

Contact us for details

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