INGREDIENTS FOR U.S MARKET: ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, MARGARINE (SOYBEAN AND PALM OILS, WATER, SALT, MONO AND DIGLYCERIDES, SOY LECITHIN, TO PRESERVE FRESHNESS (SODIUM BENZOATE), COLORED WITH (BETA CAROTENE), VITAMIN A PALMITATE), HIGH FRUCTOSE CORN SYRUP, PALM AND SOYBEAN OILS, EGGS, WATER, CONTAINS LESS THAN 2% OF THE FOLLOWING: BUTTER (CREAM (FROM MILK), SALT), LEAVENING (SODIUM ACID PYROPHOSPHATE, BAKING SODA, MONOCALCIUM PHOSPHATE), MODIFIED CORNSTARCH, NATURAL AND ARTIFICIAL FLAVOR, ARTIFICIAL FLAVOR, SALT.
HANDLING INSTRUCTIONS: KEEP PRODUCT FROZEN AT 0°F (-18°C) OR BELOW UNTIL READY TO USE. DO NOT CONSUME RAW COOKIE DOUGH. USE SAFE FOOD HANDLING PROCEDURES. 1. REMOVE FROZEN COOKIE PIECES FROM CASE AND PLACE 24 COOKIES (6 X 4) ONTO A PARCHMENT PAPER LINED FULL SHEET PAN. 2. BAKING TIME AND TEMPERATURE GUIDELINES: DECK AND ROTARY OVEN: 350°F (175°C) FOR 15 - 18 MINUTES COMMERCIAL CONVECTION OVEN: 300°F (149°C) FOR 12 - 15 MINUTES RACK OVEN: 350°F (175°C) FOR 11 - 14 MINUTES (NOTE: OVEN TEMPERATURES VARY; BAKE COOKIES UNTIL LIGHTLY BROWN. COOKIES WILL CONTINUE TO BAKE AS THEY COOL ON PAN. DO NOT OVERBAKE). 3. REMOVE FROM OVEN AND COOL COMPLETELY ON BAKING PAN BEFORE DISPLAYING OR PACKAGING.
CONTAINS: EGGS, MILK, SOY, WHEAT
MANUFACTURED ON SHARED EQUIPMENT WITH PEANUTS AND TREE NUTS.
CONTAINS A BIOENGINEERED FOOD INGREDIENT.
