PRODUCT FACT SHEET DESCRIPTION: LIGHT RYE BREAD DOUGH DESCRIPTION FRENCH: PATE A PAIN DE SEIGLE (LEGER) PRODUCT CODE: CASE PACK: 24

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Francine Latour
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2 PRODUCT FACT SHEET DESCRIPTION: LIGHT RYE BREAD DOUGH DESCRIPTION FRENCH: PATE A PAIN DE SEIGLE (LEGER) PRODUCT CODE: CASE PACK: 24 NET CASE WEIGHT: 13.3 KG (29 LB 6.4 OZ) UNIT NET WEIGHT: 555 G (19.6 OZ) (1 LB 3.6 OZ) INGREDIENT LEGEND INGREDIENTS FOR U.S. MARKET: ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, IRON AS FERROUS SULFATE, THIAMINE MONONITRATE, ENZYME, RIBOFLAVIN, FOLIC ACID), WATER, RYE FLOUR, YEAST, CONTAINS LESS THAN 2% OF THE FOLLOWING: HIGH FRUCTOSE CORN SYRUP, SALT, SOYBEAN OIL, GROUND CARAWAY SEEDS, WHOLE GRAIN RYE FLOUR, SODIUM STEAROYL LACTYLATE, FUMARIC ACID, DATEM, ACETIC ACID, ASCORBIC ACID, NATURAL AND ARTIFICIAL FLAVOR, ONION POWDER, ENZYME. CONTAINS: WHEAT MAY CONTAIN MILK, SOY, EGG AND SESAME INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, RYE FLOUR, YEAST, GLUCOSE-FRUCTOSE, SALT, SOYABEAN OIL, GROUND CARAWAY SEEDS, WHOLE GRAIN RYE FLOUR, SODIUM STEAROYL-2-LACTYLATE, FUMARIC ACID, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ACETIC ACID, ASCORBIC ACID, NATURAL AND ARTIFICIAL FLAVOUR, ONION POWDER, ENZYME (AMYLASE). CONTAINS: WHEAT, RYE MAY CONTAIN MILK, SOYA, EGG AND SESAME INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, FARINE DE SEIGLE, LEVURE, GLUCOSE-FRUCTOSE, SEL, HUILE DE SOYA, GRAINES DE CARVI MOULLUES, GRAINS ENTIERS FARINE DE SEIGLE, STEAROYL-2- LACTYLATE DE SODIUM, ACIDE FUMARIQUE, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ACETIQUE, ACIDE ASCORBIQUE, AROME NATUREL ET ARTIFICIEL, POUDRE D'OIGNON, ENZYME (AMYLASE). CONTIENT: BLE, SEIGLE PEUT LAIT, SOYA, L'OEUF ET SESAME PRINT DATE: 5/26/2016 CA PRODUCT FACT / SPEC#

3 DESCRIPTION: PRODUCT CODE: LIGHT RYE BREAD DOUGH HANDLING INSTRUCTIONS OVEN TEMPERATURE: CONVENTIONAL: 375 F F (190 C C) CONVECTION: 350 F (175 C) 1. PLACE FROZEN DOUGH ON A LINED SHEET PAN AND COVER WITH SILICONE PAPER MARKED LIGHT RYE (THIS WILL DISTINGUISH THE BREAD FROM WHITE BREAD). DEFROST DOUGH OVERNIGHT IN THE RETARDER. 2. MOLD INTO LOAVES AND PLACE 3 ON A PAN SEAM SIDE DOWN. GIVE MINUTES FLOOR TIME. 3. PROOF UNTIL 1 1/2 TIMES ITS SIZE. 4. SLIT EACH LOAF WITH 4 CUTS WIDTHWISE AROUND 1/2" (1.25 CM) DEEP. 5. PLACE STEAM IN OVEN. PLACE BREAD IN OVEN AND STEAM AGAIN. 6. BAKE TO A MEDIUM GOLDEN COLOR. PRINT DATE: 5/26/2016 CA PRODUCT FACT / SPEC#

4 DESCRIPTION: PRODUCT CODE: LIGHT RYE BREAD DOUGH HANDLING INSTRUCTIONS FRENCH MODE D'EMPLOI: TEMPERATURE DU FOUR: CONVENTIONNEL: 375 F A 400 F (190 C A 205 C) A CONVECTION: 350 F (175 C) 1. PLACER LA PATE SURGELEE SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. COUVRIR DE PAPIER SILICONE IDENTIFIE SEIGLE LEGER (CECI PERMETTRA DE DIFFERENCIER LE PAIN DE SEIGLE DU PAIN BLANC). LAISSER DEGELER AU REFRIGERATEUR PENDANT TOUTE LA NUIT. 2. FACONNER LE PAIN ET PLACER 3 PAINS DANS UN MOULE, LE JOINT VERS LE BAS. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER LES PAINS JUSQU'A CE QU'ILS AIENT ATTEINT UNE FOIS ET DEMI LEURVOLUME ORIGINAL. 4. PRATIQUER QUATRE (4) INCISIONS D'UNE PROFONDEUR DE 1/2" (1,25 CM) SUR LA LARGEUR DE CHACUN DES PAINS. 5. INJECTER DE LA VAPEUR DANS LE FOUR. PLACER LES PAINS AU FOUR ET INJECTER DE NOUVEAU DE LA VAPEUR. 6. CUIRE JUSQU'A CE QU'ILS SOIENT MOYENNEMENT DORES. PRINT DATE: 5/26/2016 CA PRODUCT FACT / SPEC#

5 DESCRIPTION: PRODUCT CODE: LIGHT RYE BREAD DOUGH NUTRITIONAL INFORMATION PER 100 GRAMS ENERGY CALORIES KILOJOULES %CALORIES (FAT) CALORIES (FAT) CALS SATUR FAT PROTEIN, G CARBOHYDRATES, G SUGAR, G SUGAR ALCOHOL, G WATER, G FAT, G SATURATES, G TRANS FAT, G POLYUNSATURATES, G MONOUNSATURATES, G CHOLESTEROL, MG FIBER, G MINERALS ASH, G CALCIUM, MG IRON, MG SODIUM, MG VITAMINS THIAMIN, MG RIBOFLAVIN, MG NIACIN, MG VITAMIN A, IU VITAMIN A, RE VITAMIN C, MG FOLIC ACID, UG PRINT DATE: 5/26/2016 CA PRODUCT FACT / SPEC#

6 DESCRIPTION: PRODUCT CODE: LIGHT RYE BREAD DOUGH Nutrition Facts NUTRITION FACTS VALEUR NUTRITIVE PER 1 SLICE (50 G) PAR 1 TRANCHE (50 G) AMOUNT PER SERVING / TENEUR PER PORTION CALORIES / CALORIES 140 CALORIES FROM FAT / CALORIES DES LIPIDES 15 % DAILY VALUE / % VALEUR QUOTIDIENNE * FAT / LIPIDES 1.5G 2 % SATURATED / SATURÉS 0.3 G + TRANS / TRANS 0 G 2 % CHOLESTEROL / CHOLESTÉROL 0 MG 0 % SODIUM / SODIUM 370 MG 16 % CARBOHYDRATE / GLUCIDES 27 G 9 % FIBRE / FIBRES 2 G 6 % SUGARS / SUCRES 1 G PROTEIN / PROTÉINES 4 G VITAMIN A / VITAMINE A 0 % VITAMIN C / VITAMINE C 0 % CALCIUM / CALCIUM 2 % IRON / FER 10 % THIAMIN / THIAMINE 10 % RIBOFLAVIN / RIBOFLAVINE 6 % NIACIN / NIACINE 6 % FOLATE / FOLATE 25 % PRINT DATE: 5/26/2016 CA PRODUCT FACT / SPEC#

7 Section A: General Information Date: 01/20/2016 Product Code: Status: OPEN Location Used: 7700 RICH Fort Erie Developer: Last Saved By: Mary Beth Anstett Product Name: Product Name Long: Product Name Short: Product Name Long - French: Product Name Short - French: Product Name Long - Spanish: LIGHT RYE BREAD DOUGH LIGHT RYE BREAD DOUGH PATE A PAIN DE SEIGLE (LEGER) PÂTE À PAIN DE SEIGLE Section B: Marketing Information Parameter Value Pieces/Unit: 1 Units/Case: 24 Unit Amount: Unit Amount UOM: OZ Net Weight: lb Net Weight (Metric): kg Gross Weight: lb Gross Weight (Metric): kg Language Designator: NA3 - U.S. ENGLISH + CANADIAN ENGLISH + CANADIAN FRENCH Graphics Designator: RICH PRODUCTS Nutr Facts Panel on Inner Pkg: NO Nutr Facts Panel on Shipper: NO Company Code: Case Packaging Indicator: 0 Spec# Pg 1 of 7

8 Section B: Marketing Information (Cont d) Parameter Value Religious Status: PARVE Master Case GTIN: SCC Code: UPC Code: Canadian Tax: NO Class of Trade Code: Food Service Handling Instructions OVEN TEMPERATURE: CONVENTIONAL: 375 F F (190 C C) CONVECTION: 350 F (175 C) 1. PLACE FROZEN DOUGH ON A LINED SHEET PAN AND COVER WITH SILICONE PAPER MARKED LIGHT RYE (THIS WILL DISTINGUISH THE BREAD FROM WHITE BREAD). DEFROST DOUGH OVERNIGHT IN THE RETARDER. 2. MOLD INTO LOAVES AND PLACE 3 ON A PAN SEAM SIDE DOWN. GIVE MINUTES FLOOR TIME. 3. PROOF UNTIL 1 1/2 TIMES ITS SIZE. 4. SLIT EACH LOAF WITH 4 CUTS WIDTHWISE AROUND 1/2" (1.25 CM) DEEP. 5. PLACE STEAM IN OVEN. PLACE BREAD IN OVEN AND STEAM AGAIN. 6. BAKE TO A MEDIUM GOLDEN COLOR. Spec# Pg 2 of 7

9 Handling Instructions - French MODE D'EMPLOI: TEMPERATURE DU FOUR: CONVENTIONNEL: 375 F A 400 F (190 C A 205 C) A CONVECTION: 350 F (175 C) 1. PLACER LA PATE SURGELEE SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. COUVRIR DE PAPIER SILICONE IDENTIFIE SEIGLE LEGER (CECI PERMETTRA DE DIFFERENCIER LE PAIN DE SEIGLE DU PAIN BLANC). LAISSER DEGELER AU REFRIGERATEUR PENDANT TOUTE LA NUIT. 2. FACONNER LE PAIN ET PLACER 3 PAINS DANS UN MOULE, LE JOINT VERS LE BAS. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER LES PAINS JUSQU'A CE QU'ILS AIENT ATTEINT UNE FOIS ET DEMI LEURVOLUME ORIGINAL. 4. PRATIQUER QUATRE (4) INCISIONS D'UNE PROFONDEUR DE 1/2" (1,25 CM) SUR LA LARGEUR DE CHACUN DES PAINS. 5. INJECTER DE LA VAPEUR DANS LE FOUR. PLACER LES PAINS AU FOUR ET INJECTER DE NOUVEAU DE LA VAPEUR. 6. CUIRE JUSQU'A CE QU'ILS SOIENT MOYENNEMENT DORES. Spec# Pg 3 of 7

10 Product 3 rd Line Description A rye bread made with rye flour and caraway seeds. Spec# Pg 4 of 7

11 Section C: Research & Development Information Parameter Value Plant Trial Label: NO Gross Weight Factor: BREAD GT 180Z Shelf Life from Manufacture: 150 Days Catch/Rand Weight Product: NO Maximum Storage Temperature F: F Minimum Storage Temperature F: F Maximum Storage Temperature C: C Minimum Storage Temperature C: C Shelf Life Ambient: 0 Days Shelf Life Refrigerator: 0 Days Spec# Pg 5 of 7

12 Section D: Regulatory Information Parameter Value Child Nutrition Flag: NO Country of Origin of Product:: CA Serving Size: 2 OZ (56 G/ABOUT 1 1/4 INCH SLICE) Serving Size Raw Weight: g Serving Reference Amount: 50 G Servings Per Container ABOUT 8 Servings Per Case 192 Serving Size - Canadian: 1 SLICE (50 G) Serving Size - French: 1 TRANCHE (50 G) Serving Size Raw Weight - Canadian: g Serving Reference Amount - Canadian: 50 G Serving Reference Amount Weight - Canadian: g Servings Per Container - Canadian ABOUT 8 Servings Per Case - Canadian 192 Spec# Pg 6 of 7

13 Section E: Packaging Information Parameter Value Structural Packaging Weight: lb Packaging Length: " Packaging Width: " Packaging Height: " Exterior Packaging Volume: ft3 Pallet Pattern: B-10 T-8 P-80 Structural Packaging Weight (Metric): kg Packaging Length (Metric): cm Packaging Width (Metric): cm Packaging Height (Metric): cm Exterior Packaging Volume (Metric): m3 Spec# Pg 7 of 7

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