Specifications
| Product Code | 62823 |
| Units Per Case | 60 |
| Unit Weight | 5 |
| GTIN Case | 00049800628236 |
| GTIN Item |
| Gross Case Weight | 20.037 LB |
| Net Case Weight | 18.75 LB |
| Case Dimensions | 15.75 IN (L) x 11.75 IN (W) x 8 ON (H) |
| Pallet | Tiers: 10 High: 8 |
| Kosher | DAIRY |
Nutrition
Nutrition Facts
serving size: 1/2 COOKIE (68 G)
| amount per serving | |
| calories | 330 |
| calories from fat | 160 |
| total fat | 17g |
| saturated fat | 9g |
| trans fat | 0g |
| cholesterol | 20mg |
| sodium | 290mg |
| total carbohydrates | 41g |
| dietary fiber | 1g |
| sugars | 24g |
| protein | 3g |
Ingredients
INGREDIENTS FOR U.S. MARKET: ENRICHED BLEACHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, WHITE CONFECTIONARY CHUNKS (SUGAR, PARTIALLY HYDROGENATED PALM KERNEL OIL, NONFAT DRY MILK, MILK, MILKFAT, SOY LECITHIN (AN EMULSIFIER), VANILLIN (AN ARTIFICIAL FLAVOR), SALT), BUTTER (CREAM (FROM MILK), SALT), PALM AND SOYBEAN OILS, MACADAMIA NUTS, HIGH FRUCTOSE CORN SYRUP, WATER, EGGS, CONTAINS LESS THAN 2% OF THE FOLLOWING: ARTIFICIAL FLAVOR, LEAVENING (BAKING SODA, SODIUM ACID PYROPHOSPHATE, MONOCALCIUM PHOSPHATE), MOLASSES, SALT. MANUFACTURED ON SHARED EQUIPMENT WITH PEANUTS AND TREE NUTS FOR INNER LABEL ONLY- CONTAINS: WHEAT, MILK, SOY, EGGS
Allergens
milk, eggs, tree nuts, wheat, soybean
Storage
Shelf Life
- Frozen: 270 days
- Refrigerated: 5 days
- Ambient: 5 days (after baked) sealed in bag
Tips & Handling
1. KEEP PRODUCT FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 2. PAN DESIRED AMOUNT OF COOKIE DOUGH ON PARCHMENT LINED SHEET PAN IN A 2 X 3 CONFIGURATION. 3. IF THERE ARE ANY LOOSE TOPPINGS IN THE CASE, PLACE THEM ON THE COOKIES PRIOR TO BAKING. 4. BAKING TIME AND TEMPERATURE GUIDELINES: OVEN TYPE TEMP TIME CONVECTION OVEN: 300 F (150 C) 19 - 23 MINUTES DECK OVEN: 350 F (175 C) 17 - 22 MINUTES RACK OVEN: 300 F (150 C) 18 - 22 MINUTES (NOTE: FOR BEST RESULTS, ALLOW COOKIES TO THAW 30 MINUTES BEFORE BAKING. THAWED COOKIE BAKE TIME WILL BE SLIGHTLY SHORTER. OVEN TEMPERATURES VARY, BAKE COOKIES UNTIL GOLDEN BROWN.) 5. REMOVE FROM OVEN. ALLOW COOKIES TO COOL FOR ONE HOUR BEFORE REMOVING FROM THE PAN. 6. DISPLAY OR PACKAGE AS DESIRED. MODE D'EMPLOI: 1. GARDER LE PRODUIT AU CONGELATEUR A 0 F (-18 C) OU MOINS JUSQU'A L'UTILISATION. 2. DISPOSER LE NOMBRE DESIRE DE PATES A BISCUITS SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN EN RANGEES DE 2 X 3. 3. SI DE LA GARNITURE S'EST DETACHEE ET REPOSE AU FOND DE LA CAISSE, LA REPLACER SUR LES BISCUITS AVANT DE FAIRE CUIRE. 4. TEMPS DE CUISSON ET GUIDE DE TEMPERATURE TYPE DE FOUR TEMPERATURE TEMPS FOUR A CONVECTION 300 F (150 C) 19 A 23 MINUTES FOUR A ETAGE 350 F (175 C) 17 A 22 MINUTES FOUR A CHARIOT 300 F (150 C) 18 A 22 MINUTES (NOTE: POUR DE MEILLEURS RESULTATS, LAISSER LES BISCUITS DEGELER 30 MINUTES AVANT LA CAISSON. LE TEMPS DE CUISSON POUR LES BISCUITS DECONGELES SERA LEGEREMENT PLUS COURT. LES TEMPERATURES DES FOURS VARIENT, CUIRE LES BISCUITS JUSQU'A CE QU'ILS SOIENT DORES). 5. RETIRER DU FOUR. LAISSER LES BISCUITS REFROIDIR PENDANT 1 HEURE AVANT DE LES RETIRER DE LA PLAQUE. 6. ETALER OU EMBALLER TEL QUE DESIRE.
