Last updated 29.11.2018

Dallas bun 100g

Net weight: 100g

Yeast dough bun with curd-butter filling in the middle. Pre-proofed, deep-frozen.

50 units/box64 boxes/pallet

Ingredients

  • WHEAT flour, CURD (MILK), water, sugar, margarine (palm fat, rapeseed oil, emulsifiers: mono- and diglycerides of fatty acids, lecithin; acidity regulator: citric acid, flavourings, food colour: beta-carotene), baking MIX (potato flakes, thickener: modified starch (maize, potato); EGG WHITE powder, WHEAT STARCH, palm fat, flavourings, raising agents: E450, E500; WHEAT SEMOLINA, SKIMMED MILK powder, thickener: E464), vanilla flavoured cream powder (sugar, modified starch, EGG WHITE powder, flavourings, acidity regulator: E330, food colour: betacarotene), BUTTER, whole EGG liquid, vegetable whipping cream (partly hydrogenated palm fat, emulsifiers: E452b, lecithin, sorbitol, sodium caseinate (MILK); stabilizer: E460(i), acidity regulators: E331, E339(ii)), yeast, salt, preservative: E282, emulsifiers: E481, E472a; stabilizer: calcium carbonate, acidity regulator: E341, coconut oil, antioxidant: E300, food colour: curcumine. May contain traces of soy, nuts, celery, mustard, sesame seeds, lupin.

Nutritional value per 100g

  • Energy value
    1084 kJ/ 258 kcal
  • Fats
    8,4 g
  • of which saturated fatty acids
    4,0 g
  • Carbohydrates
    37,1 g
  • of which sugars
    16,5 g
  • Fibres
    1,9 g
  • Proteins
    7,5 g
  • Salt
    0,45 g

Transport and storage conditions

  • At –18 °C.

    Do not refreeze defrosted products.

Preparation instructions

  • 1. Place frozen products onto a baking tray covered with baking paper.
    2. Thaw up for 15 minutes at room temperature.
    3. Bake products in a pre-heated oven at 180°C for approx. 10-13 minutes*.
    4. Add steam for 10 seconds in the beginning of baking.
    5. After baking allow products to cool down and decorate with 4g of Sublimo jelly (not included into the box).

    * Baking time depends on the favorite browning of the product and the oven properties.

Best Before

  • at –18 °C
    365 days