HANDI-SPLIT BISCUIT DOUGH WITH 51% WHOLE GRAIN

#13457

Biscuit Dough made with whole grain

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Features & Benefits
1.
Biscuit Dough made with whole grain
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:
29.575 LB
Gross Case Weight:
31.319 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
13457 standard nutritional panel
100G Nutrition Facts
13457 hundred gram nutritional panel
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
  • Shelf Life From Manufacture: 210 DAYS
  • Storage Method: Keep Frozen
  • Shelf Life Refrigerated, Prepared: 0 DAYS
  • Shelf Life Ambient, Prepared: 0 DAYS
  • Shelf Life Refrigerated, Thawed: N/A
  • Shelf Life Ambient, Thawed: N/A
Allergens
CONTAINS: WHEAT, MILK, SOY MAY CONTAIN EGGS CONTAINS A BIOENGINEERED FOOD INGREDIENT