INGREDIENTS FOR U.S. MARKET: ENRICHED BLEACHED 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), WHITE CONFECTIONARY CHUNKS (SUGAR, COCOA BUTTER, WHOLE MILK, SOY LECITHIN (AN EMULSIFIER), NATURAL FLAVOR), MACADAMIA NUTS, HIGH FRUCTOSE CORN SYRUP, PALM AND SOYBEAN OILS, WATER, CONTAINS LESS THAN 2% OF THE FOLLOWING: MOLASSES, MODIFIED CORN STARCH, LEAVENING (SODIUM ACID PYROPHOSPHATE, BAKING SODA, MONOCALCIUM PHOSPHATE), SALT, NATURAL AND ARTIFICIAL FLAVOR, EGGS.
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.
CONTAINS: MACADAMIA NUTS, EGGS, MILK, SOY, WHEAT
MAY CONTAIN PEANUTS AND OTHER TREE NUTS
CONTAINS A BIOENGINEERED FOOD INGREDIENT
