HANDI-SPLIT BISCUIT DOUGH WITH 51% WHOLE GRAIN

#12549

Flaky, tender 51% Whole Grain Handi-Split. 1 Ounce Equivalency Biscuit with a crisp outside and a moist, buttery inside.

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Ingredients
WHOLE WHEAT FLOUR, BUTTERMILK, ENRICHED BLEACHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, IRON AS FERROUS SULFATE, THIAMINE MONONITRATE, ENZYME, RIBOFLAVIN, FOLIC ACID), PALM OIL, SKIM MILK, LEAVENING (SODIUM ALUMINUM PHOSPHATE, BAKING SODA), MALTODEXTRIN, CONTAINS LESS THAN 2% OF THE FOLLOWING: SUGAR, POTASSIUM CHLORIDE, MODIFIED CORNSTARCH, WATER, SOYBEAN OIL, ARTIFICIAL FLAVOR, SALT, SOY LECITHIN.
More Specifications
GTIN:
00049800125490
Kosher Certification:
KOF-K
Kosher Status:
DAIRY
Case Count:
336
Master Pack:
CASE
Net Case Weight:
28.35 Lb.
Gross Case Weight:
30.08 Lb.
Case Cube:
1.045
Serving Size:
1 biscuit (34 g)
Case Dimensions:
15.81 IN L x 11.56 IN W x 9.88 IN H
Pallet Pattern:
10 Ti x 7 Hi
(70 Cases/Pallet)
Master Unit Size:
1.35 OZ
Nutrition Facts
Nutrition Facts
1 Servings Per Container
Serving Size 1 biscuit (34 g)
Amount Per Serving
Calories
110
% Daily Value*
6 %
Total Fat 5g
15%
Saturated Fat 3g
Trans Fat 0g
0%
Cholesterol 0mg
11%
Sodium 250mg
5%
Total Carbohydrate 15g
6%
Dietary Fiber 2g
Total Sugars 1g
0%
Includes 0g Added Sugars
5%
Protein 3g
0%
Vitamin D 0mcg
2%
Calcium 20mg
4%
Iron 0.8mg
4%
Potassium 230mg
10%
Thiamin
6%
Riboflavin
2%
Folate
The % Daily Value (dv) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
100G Nutrition Facts
100g Nutrition Facts
290.108
Calories
112.178
Calories From Fat
68.503
Calories From Saturated Fat
6.561 G
Protein
37.922 G
Carbohydrates
2.997 G
Sugars
0 G
Sugar Alcohol
37.847 G
Water
12.464 G
Fat
7.611 G
Saturates
0.124 G
Trans Fat
3.413 MG
Cholesterol
4.378 G
Fiber
Minerals
5.206 G
Ash
46.33 MG
Calcium
1.984 MG
Iron
640.39 MG
Sodium
Minerals
0.291 MG
Thiamin
0.183 MG
Riboflavin
2.514 MG
Niacin
3.224 IU
Vitamin A
0.059 MG
Vitamin C
0 MCG
Vitamin D
27.697 MCG
Folic Acid
600.785 MG
Potassium
Tips & Handling
1. KEEP PRODUCT FROZEN AT 0 F TO -10 F UNTIL READY TO USE. 2. PAN FROZEN DOUGH ON PAPER LINED SHEET PAN. FULL SHEET PAN: INDIVIDUAL - 8 X 5; CLUSTERED - HONEYCOMB OF 51. HALF SHEET PAN: INDIVIDUAL - 5 X 4; CLUSTERED - HONEYCOMB OF 21. * LEAVE ABOUT 1/4" SPACE BETWEEN THE BISCUITS WHEN CLUSTERED 3. BAKE UNTIL GOLDEN BROWN. CONVENTIONAL OVEN: 375 F - 12 TO 16 MINUTES. CONVECTION OVEN: 325 F - 8 TO 12 MINUTES FOR INDIVIDUAL PANNED AND 12 TO 16 MINUTES FOR CLUSTERED. BAKE TIMES WILL VARY DUE TO OVENS. ADJUST TIMES ACCORDINGLY.
Storage
  • Frozen: 210 DAYS
  • Refrigerated: 0 DAYS
  • Ambient: 0 DAYS
Allergens
CONTAINS: MILK, SOY, WHEAT MAY CONTAIN EGGS. CONTAINS A BIOENGINEERED FOOD INGREDIENT.

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