INGREDIENTS FOR U.S MARKET: ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID, ENZYME), DRY ROASTED PEANUTS, SUGAR, PALM AND SOYBEAN OILS, HIGH FRUCTOSE CORN SYRUP, EGGS, CONTAINS LESS THAN 2% OF THE FOLLOWING: MOLASSES, LEAVENING (BAKING SODA, SODIUM ACID PYROPHOSPHATE, MONOCALCIUM PHOSPHATE), PALM OIL, SALT, MODIFIED CORNSTARCH, WATER, ARTIFICIAL FLAVOR.
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 17-20 MINUTES COMMERCIAL CONVECTION OVEN: 300 F (150 C) FOR 13-16 MINUTES RACK OVEN: 350 F (175 C) FOR 12-15 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. GARDER LE PRODUIT AU CONGELATEUR A 0 F (-18 C) OU MOINS JUSQU'A L'UTILISATION. 1. RETIRER LES MORCEAUX DE BISCUITS SURGELES DE LA CAISSE ET DISPOSER 24 BISCUITS (6 X 4) SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. 2. TEMPS DE CUISSON ET GUIDES DE TEMPERATURE: FOUR A ETAGE OU ROTATIF: 350 F (175 C) PENDANT 17 A 20 MINUTES FOUR A CONVECTION COMMERCIAL: 300 F (150 C) PENDANT 13 A 16 MINUTES FOUR A CHARIOT: 350 F (175 C) PENDANT 12 A 15 MINUTES (NOTE: LES TEMPERATURES DES FOURS VARIENT; CUIRE JUSQU'A CE QUE LES BISCUITS SOIENT LEGEREMENT BRUNS. LES BISCUITS CONTINUERONT A CUIRE PENDANT QU'ILS REFROIDISSENTSUR LA PLAQUE. NE PAS TROP CUIRE.) 3. RETIRER DU FOUR ET LAISSER REFROIDIR COMPLETEMENT SUR LA PLAQUE AVANT DE METTRE EN ETALAGE OU D'EMBALLER.
CONTAINS: PEANUTS, EGGS, WHEAT
MAY CONTAIN TREE NUTS, MILK AND SOY
DERIVED FROM BIOENGINEERING
