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* Percent Daily Value (DV) are based on a 2,000 calorie diet * Not a significant nutrient source * Nutritional information is subject to change. See product label to verify ingredients and allergens. * Do not eat raw dough or batter.
INGREDIENTS: ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, PALM OIL, NONFAT MILK, SALT, MONO AND DIGLYCERIDES, CALCIUM STEAROYL LACTYLATE, SOY FLOUR, EGG.
CONTAINS WHEAT, MILK, SOY AND EGG INGREDIENTS.
MIX water, yeast and mix in bowl on low until dough is formed. MIX on med until dough is smooth. FERMENTATION: 1 1/2-2 hrs. MAKE-UP: take dough directly to bench and make into desired units. PROOF: give 3/4 proof with just enough moisture to prevent crusting. BAKE TEMP: 420° F.
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