All Butter Chocolate Chunk Peanut Butter Flutter Frozen Cookie Dough - SI
Chunky peanut butter, semi-sweet chocolate chunks and peanut butter chips
Product Title
FROZEN COOKIE DOUGH CHOCOLATE CHUNK PEANUT BUTTER FLUTTER BAGS 4/26/3 OZ |
Specifications
SKU | 55812 |
Shipper UCC Code | 10013087558125 |
Case Dimensions | 15.688 IN L X 11.188 IN W X 8.125 IN H |
Case Gross Wt. | 21.0000 LB |
Case Net Wt. | 19.5000 LB |
Cases Per Pallet | 70 |
Pieces per Case | 104.00 |
Storage & Handling
Shelf Life | 365 Days |
Claims
Kosher | DAIRY |
Ingredients
ENRICHED BLEACHED FLOUR (BLEACHED WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, CHUNKY PEANUT BUTTER (PEANUTS, SUGAR, PALM OIL, SALT), BUTTER (CREAM [MILK], LACTIC ACID), SEMI-SWEET CHOCOLATE CHUNKS (SUGAR, UNSWEETENED CHOCOLATE, COCOA BUTTER, DEXTROSE, SOY LECITHIN, VANILLA EXTRACT, MILK), PEANUT BUTTER CHIPS (SUGAR, PALM KERNEL OIL, PEANUTS, PARTIALLY DEFATTED PEANUT FLOUR, LACTOSE [MILK], WHEY [MILK], ANHYDROUS MILKFAT, NONFAT MILK, SODIUM CASEINATE [MILK], BUTTERMILK, SOY LECITHIN, SALT, ARTIFICIAL FLAVOR), EGGS, CONTAINS 2% OR LESS OF: MOLASSES, INVERT SUGAR, BAKING SODA, SALT, NATURAL AND ARTIFICIAL FLAVOR.
PRE-HEAT OVEN TO DESIRED TEMPERATURE. OTIS COMMERCIAL OVEN: 138 C FOR 19 - 22 MIN. CONVECTION OVEN: 150 C FOR 14 - 17 MIN. COMMERCIAL RACK OVEN: 160 C FOR 15 - 18 MIN. RESIDENTIAL OVEN: 165 C FOR 20 - 22 MIN ACTUAL BAKING TIME WILL DEPEND ON THE DOUGH TEMPERATURE, NUMBER OF COOKIES BAKED, OVEN AIR FLOW AND OVEN TEMPERATURE ACCURACY. PLACE PARCHMENT LINER ON BAKING PAN. COOKIE PLACEMENT: PLACE COOKIES AT LEAST 5 CM APART. ON A 45X66 CM BAKING SHEET: 3X5 PATTERN; OTIS OVEN BAKING SHEET (24.8X37.5CM): 2X3 PATTERN. COOL COOKIES FOR 20 TO 30 MINUTES PRIOR TO REMOVING FROM THE PARCHMENT PAPER. PROPERLY BAKED COOKIES SHOULD HAVE A GOLDEN BROWN COLOR, AND SHOULD BE FIRM ON THE OUTSIDE AND HAVE A SOFT MOIST INTERIOR. UNDERBAKED COOKIES WILL APPEAR PALE, SLIGHTLY GREY IN THE CENTER, GREASY, AND HAVE A SOFT PLIABLE TEXTURE. |