Specifications
| Product Code | 39685 |
| Units Per Case | 240 |
| Unit Weight | 1.5 |
| GTIN Case | 00049800396852 |
| GTIN Item |
| Gross Case Weight | 23.912 LB |
| Net Case Weight | 22.5 LB |
| Case Dimensions | 13.75 IN (L) x 11.75 IN (W) x 8 ON (H) |
| Pallet | Tiers: 11 High: 7 |
| Kosher | DAIRY |
Nutrition
Nutrition Facts
serving size: 1 COOKIE (39 G)
| amount per serving | |
| calories | 190 |
| calories from fat | 90 |
| total fat | 10g |
| saturated fat | 3.5g |
| trans fat | 0g |
| cholesterol | 10mg |
| sodium | 250mg |
| total carbohydrates | 22g |
| dietary fiber | 1g |
| sugars | 12g |
| protein | 3g |
Ingredients
INGREDIENTS FOR U.S. MARKET: ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, IRON AS FERROUS SULFATE, THIAMINE MONONITRATE, ENZYME, RIBOFLAVIN, FOLIC ACID), SUGAR, PEANUT BUTTER (PEANUTS, DEXTROSE, HYDROGENATED COTTONSEED, RAPESEED AND/OR SOYBEAN OIL, SALT), PALM AND SOYBEAN OILS, HIGH FRUCTOSE CORN SYRUP, EGGS, CONTAINS LESS THAN 2% OF THE FOLLOWING: MOLASSES, WATER, LEAVENING (SODIUM ACID PYROPHOSPHATE, BAKING SODA, MONOCALCIUM PHOSPHATE), SALT, MODIFIED CORN STARCH, ARTIFICIAL FLAVOR. MANUFACTURED ON SHARED EQUIPMENT WITH TREE NUTS AND MILK
Allergens
eggs, wheat, peanuts
Storage
Shelf Life
- Frozen: 270 days
- Refrigerated: 5 days
- Ambient: 5 days (after baked) sealed in bag
Tips & Handling
KEEP PRODUCT FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 1. REMOVE FROZEN COOKIE PIECES FROM CASE AND PLACE 24 COOKIES (6 X 4) ONTO A PARCHMENT PAPER LINED FULL SHEET PAN. 2. BAKING TIME AND TEMPERATURE GUIDELINES: DECK AND ROTARY OVEN: 350 F (175 C) FOR 17-20 MINUTES COMMERCIAL CONVECTION OVEN: 300 F (150 C) FOR 13-16 MINUTES RACK OVEN: 350 F (175 C) FOR 12-15 MINUTES (NOTE: OVEN TEMPERATURES VARY; BAKE COOKIES UNTIL LIGHTLY BROWN. COOKIES WILL CONTINUE TO BAKE AS THEY COOL ON PAN. DO NOT OVERBAKE.) 3. REMOVE FROM OVEN AND COOL COMPLETELY ON BAKING PAN BEFORE DISPLAYING OR PACKAGING. MODE D'EMPLOI: CONSERVER LE PRODUIT AU CONGELATEUR A 0 F (-18 C) OU PLUS BAS JUSQU'A L'UTILISATION. 1. ENLEVER LES MORCEAUX DE BISCUIT CONGELES DE LA BOITE ET DISPOSER 24 BISCUITS (6 X 4) SUR UNE PLAQUE DOUBLEE AVEC DU PAPIER PARCHEMIN. 2. DIRECTIVES CONCERNANT LA TEMPERATURE ET LE TEMPS DE CUISSON: FOUR A SOLE ET ROTATIF: 350 F (175 C) PENDANT 17 A 20 MINUTES FOUR A CONVECTION COMMERCIAL: 300 F (150 C) PENDANT 13 A 16 MINUTES FOUR A PANIERS OVEN: 350 F (175 C) PENDANT 12 A 15 MINUTES (NOTE: LA TEMPERATURE DU FOUR VARIE; CUIRE LES BISCUITS JUSQU'A CE QU'ILS SOIENT LEGEREMENT BRUNIS. LES BISCUITS VONT CONTINUER A CUIRE EN REFROIDISSANT SUR LA PLAQUE. NE PAS TROP CUIRE). 3. RETIRER DU FOUR ET LAISSER REFROIDIR COMPLETEMENT SUR LA PLAQUE DE CUISSON AVANT DE METTRE EN VITRINE OU D'EMBALLER.
