APRICOT FILLED SHORTBREAD COOKIE DOUGH 1.5OZ

#57115

Delicious all-butter shortbread cookie filled with a sweet apricot jam center made with only real, premium ingredients. Stickers packed in the case to offer convenient merchandizing support.

Where to buy
Find distributor stocking and online retailer availability.
Features & Benefits
1.
Premium look, flavor and texture; made with real and clean ingredients; 14 day ambient shelf life helps to reduce waste.
Ingredients
INGREDIENTS FOR U.S MARKET: ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, BUTTER (CREAM (FROM MILK)), APRICOTS, WATER, CONTAINS LESS THAN 2% OF THE FOLLOWING: NATURAL FLAVOR, GLYCERIN, SEA SALT, PECTIN, SODIUM ALGINATE, CITRIC ACID.
More Specifications
GTIN:
10681400571153
Kosher Certification:
KOF-K
Kosher Status:
DAIRY
Kosher Certificate:
Case Count:
90
Master Pack:
CASE
Net Case Weight:
8.438 LB
Gross Case Weight:
10.18 LB
Case Cube:
0.704
Serving Size:
1 COOKIE (39 G)
Case Dimensions:
14.12 IN L x 11.88 IN W x 7.25 IN H
Pallet Pattern:
11 Ti x 8 Hi (88 Cases/Pallet)
Master Unit Size:
1.5 OZ
Nutrition Facts
57115 standard nutritional panel
100G Nutrition Facts
57115 hundred gram nutritional panel
Tips & Handling
DO NOT CONSUME RAW COOKIE DOUGH. USE SAFE FOOD HANDLING PROCEDURES. KEEP PRODUCT FROZEN AT 0°F (-18°C) OR BELOW UNTIL READY TO USE. BAKE FROM FROZEN. PLACE 24 COOKIES EQUALLY SPACED ON A STANDARD BAKING PAN. PREHEAT OVEN: BAKING TIME FOR CONVECTION OVEN 330°F (165°C) FOR 16 - 18 MINUTES. BAKING TIME FOR RACK OVEN 330°F (165°C) FOR 15-17 MINUTES. HELPFUL HINTS: 1.) DO NOT ALLOW COOKIES TO THAW 2.) BAKE STRAIGHT FROM FREEZER TO OVEN.
Storage
  • Shelf Life From Manufacture: 365 DAYS
  • Storage Method: Keep Frozen
  • Shelf Life Refrigerated, Prepared: 0 DAYS
  • Shelf Life Ambient, Prepared: 14 DAYS
  • Shelf Life Refrigerated, Thawed: 0 DAYS
  • Shelf Life Ambient, Thawed: 0 DAYS
Allergens
CONTAINS: MILK, WHEAT MAY CONTAIN PEANUTS, TREE NUTS, EGGS AND SOY DERIVED FROM BIOENGINEERING