HANDI-SPLIT BISCUIT DOUGH WITH 51% WHOLE GRAIN

#13457

Biscuit Dough made with whole grain

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Ingredients
BUTTERMILK, WHOLE WHEAT FLOUR, 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:
00049800134577
Kosher Certification:
KOF-K
Kosher Status:
DAIRY
Case Count:
182
Master Pack:
CASE
Net Case Weight:
29.58 Lb.
Gross Case Weight:
31.32 Lb.
Case Cube:
1.045
Serving Size:
1 biscuit (67 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:
2.6 OZ
Nutrition Facts
Nutrition Facts
1 Servings Per Container
Serving Size 1 biscuit (67 g)
Amount Per Serving
Calories
210
% Daily Value*
12 %
Total Fat 9g
28%
Saturated Fat 6g
Trans Fat 0g
0%
Cholesterol 5mg
20%
Sodium 460mg
10%
Total Carbohydrate 28g
12%
Dietary Fiber 3g
Total Sugars 2g
1%
Includes 1g Added Sugars
10%
Protein 5g
0%
Vitamin D 0mcg
2%
Calcium 30mg
8%
Iron 1.5mg
10%
Potassium 440mg
20%
Thiamin
10%
Riboflavin
6%
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
290.077
Calories
112.115
Calories From Fat
68.511
Calories From Saturated Fat
6.565 G
Protein
37.926 G
Carbohydrates
3.007 G
Sugars
0 G
Sugar Alcohol
37.834 G
Water
12.457 G
Fat
7.612 G
Saturates
0.118 G
Trans Fat
3.415 MG
Cholesterol
4.379 G
Fiber
Minerals
5.219 G
Ash
46.335 MG
Calcium
1.984 MG
Iron
620.788 MG
Sodium
Minerals
0.291 MG
Thiamin
0.183 MG
Riboflavin
2.515 MG
Niacin
3.595 IU
Vitamin A
0.074 MG
Vitamin C
0.002 MCG
Vitamin D
27.699 MCG
Folic Acid
600.935 MG
Potassium
Tips & Handling
HANDLING INSTRUCTIONS: 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 - 22 TO 26 MINUTES. CONVECTION OVEN: 350 F - 18 TO 22 MINUTES FOR INDIVIDUAL PANNED AND 22TO 26 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: WHEAT, MILK, SOY MAY CONTAIN EGGS CONTAINS A BIOENGINEERED FOOD INGREDIENT

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