Doughballs (12" Thin)
Product Code: 640243
Traditionally used for pizzas and ideal for deep pan and thin crust. These doughballs can also be used in the kitchen to make garlic bread, tear 'n' share, calzones, mini doughballs, tray bakes, bread-sticks and focaccia.
WHEAT Flour (WHEAT Flour, Calcium Carbonate, Iron, Niacin & Thiamin), Water, Yeast, Rapeseed Oil, Salt
Allergens, Accreditations & Suitability
- Contains Cereal
- Contains Wheat
- Suitable for a Vegetarian Diet
- Suitable for a Vegan Diet
- Suitable for sufferers of Lactose Intolerance
|BRCGS Certified Production:||Yes|
|Marine Stewardship Council Certified:||No|
|SALSA (Safe and Local Supplier Approval):||No|
|British Lion Mark:||No|
|LEAF Marque (Linking Environment and Farming):||No|
|Best Aquaculture Practices (BAP) Certification:||No|
|Food for Life Supplier Scheme:||No|
|Quality Meat Scotland:||No|
|Farm Assured Welsh Livestock:||No|
|Northern Ireland Beef and Lamb Farm Quality Assurance Scheme:||No|
|Quality Standard Mark (Beef/Lamb):||No|
|Roundtable of Sustainable Palm Oil (RSPO):||No|
Keep frozen. Store at -18°C or below.To defrost take the required amount of doughballs from the freezer and place 2" apart on a tray. To avoid skinning cover with lightly greased film and put in refrigerator overnight. Maximum storage time in refrigerator (5°C) is 2 days after defrost. Best used within 24 hours.Once defrosted do not refreeze.
Keep frozen, store frozen at -18°C or below. Once defrosted do not refreeze.
|- of which saturated||0.3|
|- of which Mono-unsaturates||1.2|
|- of which Polyunsaturates||0.9|
|Trans Fats||Not Specified|
|- of which sugars||0.6|
|- of which Polyols||Not Specified|
|- of which Starch||Not Specified|
|Vitamin A||Not Specified|
|Vitamin C||Not Specified|
|Folate/Folic Acid||Not Specified|
|Cholesterol (UK/FR)||Not Specified|
|Non Milk Extrinsic Sugars||Not Specified|
|Alcoholic Strength % Vol||Not Specified|
|Fat Percentage in Dry Matter||Not Specified|
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