pinsa romana prebaked crust: 10 inches diameter
pinsa romana prebaked crust: 10 inches diameter

Pinsa Romana Round 10″

Pre-baked Pinsa Romana Crust Round, ready for toppings (Diameter 10″ – Weight  7.41 OZ.).

 

Product Info

Part Number Item g/Oz GTIN
PRS10-24 R10 210/7,41 00659699653235

Box Information

Box Size Bags xBox Crusts xBag Crust xBox Weight Net/Gross Oz Weight Lb/Kg
20″L
x
12″W
x
6″H		 4 6 24 178
/
194		 12,13
/
5,50

Pallet Information

Pallet Size N. of Lines Boxes x Lines Boxes x Pallet Crusts x Pallet Pallet Weight Lb
40″L
x
48″W
x
76″H		 11 7 77 1848 959

 

Product Spec

Product Catalogue

View Other Products:

 9×6 12×7 12×9 12×9RT

14×9 R  8″ R 12″

Description

Dough: Wheat, Rice, Soy, Olive Oil, Salt, Yeast
Water: Up to 80% of Total Flours
Protein: 9,9g / 100g
Total Carbohydrate: 46,7g / 100g
Fat: 2g / 100g
Saturated Fat: 0,06g / 100g
Cholesterol: 0,08 mg / 100g
Sugar: 0,5g / 100g
Energy: 247 Kcal / 100g

Baking Instructions

Warm up the oven to 475°F. Apply toppings on the side that shows the bubbles. Put Pinsarella directly on top of the oven grid (do not use a pan). Bake for 5 to 7 minutes depending on the type and amount of toppings. You can put Pinsarella in the oven even if it is still frozen, just allow extra baking time.

Storage Instructions

Keep frozen and take the N of crust you need. If you need less that a bag (6 crust x bag) make sure to properly close the bag or replace it with a new one to avoid that the crust dry up in the freezer. You can wait until fully thaw (3-5 minutes) or you can put it in the oven directly, just allow more baking time. If you thaw more crust that needed, no worries; put the remaining crust in a bag and put them in the refrigerator. They will preserve for up to 10 days. Discard after that or if you see signs of decay. Do not freeze again after thaw.

Company Information

Manufacturer: Name Pinsarella Food LLC GLN: 1200109769108 GPC: 10001985 DUNS:066597085 Country of Origin: Manufactured in the USA Address: 760 Sycamore Ave, Suite D, Vista, CA, 92083

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