Source: U.S. Department of Defence
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Croutons
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 BREADS AND SWEET DOUGHS No.D 016 00
CROUTONS
Yield 100
Portion 8 Croutons
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
24 cal
4g
1g
0g
0 mg
49 mg
10 mg
Ingredient
Weight
Measure
Issue
BREAD,WHITE,STALE,SLICED
2 lbs
1 gal 2-1/2 qts
Method
1 Trim crusts from bread; cut bread into 1/2-inch cubes.
2 Place bread cubes on sheet pans. Brown lightly in 325 F. oven, about 20 to 25 minutes or in 375 F. convection oven, about 6
minutes on high fan, open vent.
Notes
1 In Step 1, 2 lbs bread will yield about 1 gallons lightly browned croutons.
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https://theodora.com/recipies/breads_and_sweet_doughs/croutons.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 8 Croutons |
| Calories: | 24 cal |
| Carbohydrates: | 4g |
| Protein: | 1g |
| Fat: | 0g |
| Cholesterol: | 0 mg |
| Sodium: | 49 mg |
| Calcium: | 10 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| BREAD,WHITE,STALE,SLICED | 2 lbs | 1 gal 2-1/2 qts |
| Method: | |
|
1 Trim crusts from bread; cut bread into 1/2-inch cubes. 2 Place bread cubes on sheet pans. Brown lightly in 325 F. oven, about 20 to 25 minutes or in 375 F. convection oven, about 6 minutes on high fan, open vent. Notes 1 In Step 1, 2 lbs bread will yield about 1 gallons lightly browned croutons. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence