RUSTIC CHOCOLATE CHUNK SCONE DOUGH

#45840

Not your typical scone, Jacqueline’s freezer-to-oven Rustic scones provide a unique rustic appearance and delicious moist center.

Ingredients
ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SEMISWEET CHOCOLATE (SUGAR, CHOCOLATE LIQUOR, COCOA BUTTER, SOY LECITHIN (AN EMULSIFIER), NATURAL FLAVOR, MILK), MARGARINE (PALM OIL, WATER, SOYBEAN OIL, SALT, NATURAL FLAVOR (CONTAINS MILK INGREDIENTS), SOY LECITHIN, COLORED WITH (BETA CAROTENE), VITAMIN A PALMITATE ADDED), WATER, CANE SUGAR, EGGS, PALM OIL, CONTAINS LESS THAN 2% OF THE FOLLOWING: BUTTER (CREAM (FROM MILK)), WHOLE MILK POWDER, LEAVENING (BAKING SODA, SODIUM ACID PYROPHOSPHATE, MONOCALCIUM PHOSPHATE), NATURAL FLAVOR, SALT.
More Specifications
GTIN:
10681400458409
Kosher Certification:
KOF-K
Kosher Status:
DAIRY
Kosher Certificate:
Case Count:
60
Master Pack:
CASE
Net Case Weight:
15 LB
Gross Case Weight:
16.02 LB
Case Cube:
0.494
Serving Size:
1/2 SCONE (50 G)
Case Dimensions:
14.12 IN L x 11.0 IN W x 5.5 IN H
Pallet Pattern:
11 Ti x 11 Hi (121 Cases/Pallet)
Master Unit Size:
4 OZ
Nutrition Facts
45840 standard nutritional panel
100G Nutrition Facts
45840 hundred gram nutritional panel
Tips & Handling
DO NOT CONSUME RAW SCONE DOUGH. USE SAFE FOOD HANDLING PROCEDURES. BAKING INSTRUCTIONS: ALWAYS TAKE SCONES STRAIGHT FROM THE FREEZER TO THE OVEN. PREHEAT OVEN: BAKING TIME FOR RACK OVEN: 350°F FOR 23 - 25 MINUTES. HELPFUL HINTS: 1.) PLACE 15 SCONES (3X5) EQUALLY SPACED ON A STANDARD BAKING PAN LINED WITH PARCHMENT PAPER. 2.) BEFORE BAKING, AN EGG WASH SHOULD BE APPLIED TO THE ENTIRE SCONE. 3.) PLACE SCONES IN A PRE-HEATED OVEN AT THE RECOMMENDED TEMPERATURE.
Storage
  • Shelf Life From Manufacture: 210 DAYS
  • Storage Method: Keep Frozen
  • Shelf Life Refrigerated, Prepared: 0 DAYS
  • Shelf Life Ambient, Prepared: 2 DAYS
  • Shelf Life Refrigerated, Thawed: 0 DAYS
  • Shelf Life Ambient, Thawed: 0 DAYS
Allergens
CONTAINS: EGGS, MILK, SOY, WHEAT
MAY CONTAIN PEANUTS AND TREE NUTS

DERIVED FROM BIOENGINEERING