1.
Ready to bake / freezer to oven.
OATMEAL RAISIN COOKIE DOUGH 4.25 OZ
#26042
Pure Decadence! This oatmeal raisin cookie dough is made with all-butter and is uniquely crafted with the finest ingredients to provide the ultimate eating experience. Made with unmatched quality for a delicious flavor profile.
Ingredients
RAISINS, BROWN SUGAR, OATS, ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), BUTTER (CREAM (FROM MILK)), INVERT SUGAR, EGGS, NATURAL FLAVOR, LEAVENING (BAKING SODA, SODIUM ACID PYROPHOSPHATE, MONOCALCIUM PHOSPHATE), SEA SALT, CINNAMON.
More Specifications
GTIN:
10681400260422
Kosher Certification:
KOF-K
Kosher Status:
DAIRY
Kosher Certificate:
Case Count:
96
Master Pack:
CASE
Net Case Weight:
25.5 LB
Gross Case Weight:
26.678 LB
Case Cube:
0.959
Serving Size:
1 COOKIE
Case Dimensions:
15.0 IN L x 11.94 IN W x 9.25 IN H
Pallet Pattern:
10 Ti x 7 Hi (70 Cases/Pallet)
Master Unit Size:
4.25 OZ
Nutrition Facts
100G Nutrition Facts
Tips & Handling
DO NOT CONSUME RAW COOKIE DOUGH. USE SAFE FOOD HANDLING PROCEDURES. KEEP PRODUCT FROZEN AT 0°F OR BELOW UNTIL READY TO USE. DIRECTIONS FOR HANDLING COOKIE DOUGH : PLACE 8 COOKIES EQUALLY SPACED ON A STANDARD BAKING PAN WITH A PAPER BAKING SHEET. PREHEAT OVEN: BAKING TIME FOR CONVECTION OVEN: 325°F - 350°F FOR 15 - 18 MINUTES. BAKING TIME FOR RACK OVEN: 350°F - 360°F FOR 16 - 18 MINUTES. HELPFUL HINTS: 1.) MAKE SURE THE VENT IS ALWAYS CLOSED. 2.) ON A SINGLE OR DOUBLE RACK OVEN, IF THE TOP COOKIES ARE BAKING TOO FAST PLACE A BLANK SHEET PAN ON THE TOP RACK. 3.) IF COOKIES ARE SPREADING OUT TOO MUCH, INCREASE THE OVEN TEMPERATURE.
Storage
- Shelf Life From Manufacture: 365 DAYS
- Storage Method: Keep Frozen
- Shelf Life Refrigerated, Prepared: 0 DAYS
- Shelf Life Ambient, Prepared: 7 DAYS
- Shelf Life Refrigerated, Thawed: 0 DAYS
- Shelf Life Ambient, Thawed: 0 DAYS
Allergens
CONTAINS: EGGS, MILK, WHEAT
MAY CONTAIN PEANUTS, TREE NUTS AND SOY
DERIVED FROM BIOENGINEERING
MAY CONTAIN PEANUTS, TREE NUTS AND SOY
DERIVED FROM BIOENGINEERING