« Back to main Food Service page

All Butter Chunky Chocolate Frozen Cookie Dough - SI

Large semi-sweet chocolate chunks, hints of molasses, brown sugar, vanilla

Check out these other product SKUs:

Print Contact Us

Product Title

FROZEN COOKIE DOUGH ALL BUTTER CHUNKY CHOCOLATE SUPREME NATURALLY FLAVORED IN BAGS 4/26/3 OZ

Specifications

Shipper UCC Code 10013087558002
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 FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMINEMONONITRATE, RIBOFLAVIN, FOLIC ACID), SEMISWEET CHOCOLATE CHUNKS (SUGAR , UNSWEETENED CHOCOLATE, COCOA BUTTER, DEXTROSE, SOY LECITHIN, VANILLA EXTRACT, MILK, SALT), SUGAR, BUTTER (CREAM [MILK], LACTIC ACID), EGGS, CONTAINS 2% OR LESS OF: INVERT SUGAR, MOLASSES, BAKING SODA, SALT, WATER, BUTTER OIL (MILK), NATURAL FLAVORS, VANILLA EXTRACT. CONTAINS: EGG, MILK, SOY AND WHEAT. MADE IN A FACILITY THAT ALSO PROCESSES PEANUTS AND TREE NUTS (ALMONDS, COCONUT, MACADAMIA NUTS AND PECANS).

Pre-heat oven to desired temperature.

Otis Commercial Oven: 280 °F (138 °C) for 15 - 18 min.

Convection Oven: 300 °F (149 °C) for 10 - 12 min.

Commercial Rack Oven: 325 °F (163 °C) for 10 - 12 min.

Residential Oven: 325 - 350 °F (163 - 177 °C) for 16 - 18 min.

Actual baking time will depend on the dough temperature, number of cookies baked, oven air flow and oven temperature accuracy.

Place cookies on parchment paper.

Cookie placement on a standard institutional 18 x 26" baking sheet is as follows: Place up to 35 (5x7) cookies per sheet pan. Using an Otis Oven and 9.75

x 14.75 inch parchment paper, place in a 3 x 4 pattern on the baking sheet.

Cookie should cool for 20 to 30 minutes prior to removing from the parchment paper. Cookies are still baking while cooling on the pan.

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.

Overbaked cookies will appear medium brown to dark brown in color, and will have a firm to hard texture.

Do not thaw before use. Keep frozen in original packaging

Product Title

FROZEN COOKIE DOUGH ALL BUTTER CHUNKY CHOCOLATE SUPREME NATURALLY FLAVORED IN BAGS 5/32/2 OZ

Specifications

Shipper UCC Code 10013087559009
Case Dimensions 15.688 IN L X 11.188 IN W X 8.125 IN H
Case Gross Wt. 21.5000 LB
Case Net Wt. 20.0000 LB
Cases Per Pallet 70
Pieces per Case 160.00

Storage & Handling

Shelf Life 365 Days

Claims

Kosher DAIRY

Ingredients

ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMINEMONONITRATE, RIBOFLAVIN, FOLIC ACID), SEMISWEET CHOCOLATE CHUNKS (SUGAR , UNSWEETENED CHOCOLATE, COCOA BUTTER, DEXTROSE, SOY LECITHIN, VANILLA EXTRACT, MILK, SALT), SUGAR, BUTTER (CREAM [MILK], LACTIC ACID), EGGS, CONTAINS 2% OR LESS OF: INVERT SUGAR, MOLASSES, BAKING SODA, SALT, WATER, BUTTER OIL (MILK), NATURAL FLAVORS, VANILLA EXTRACT. CONTAINS: EGG, MILK, SOY, AND WHEAT. MADE IN A FACILITY THAT ALSO PROCESSES PEANUTS AND TREE NUTS (ALMONDS, COCONUT, MACADAMIA NUTS AND PECANS).

Pre-heat oven to desired temperature.

Otis Commercial Oven: 280 °F (138 °C) for 15 - 18 min.

Convection Oven: 300 °F (149 °C) for 10 - 12 min.

Commercial Rack Oven: 325 °F (163 °C) for 10 - 12 min.

Residential Oven: 325 - 350 °F (163 - 177 °C) for 16 - 18 min.

Actual baking time will depend on the dough temperature, number of cookies baked, oven air flow and oven temperature accuracy.

Place cookies on parchment paper.

Cookie placement on a standard institutional 18 x 26" baking sheet is as follows: Place up to 35 (5x7) cookies per sheet pan. Using an Otis Oven and 9.75

x 14.75 inch parchment paper, place in a 3 x 4 pattern on the baking sheet.

Cookie should cool for 20 to 30 minutes prior to removing from the parchment paper. Cookies are still baking while cooling on the pan.

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.

Overbaked cookies will appear medium brown to dark brown in color, and will have a firm to hard texture.

Do not thaw before use. Keep frozen in original packaging

Product Title

FROZEN COOKIE DOUGH SUPREME ALL-BUTTER CHUNKY CHOCOLATE BULK BAGS 6/40/1.33 OZ

Specifications

Shipper UCC Code 10013087100355
Case Dimensions 15.688 IN L X 11.188 IN W X 8.125 IN H
Case Gross Wt. 21.4500 LB
Case Net Wt. 19.9500 LB
Cases Per Pallet 70
Pieces per Case 240.00

Storage & Handling

Shelf Life 365 Days

Claims

Kosher DAIRY

Ingredients

ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMINEMONONITRATE, RIBOFLAVIN, FOLIC ACID), SEMISWEET CHOCOLATE CHUNKS (SUGAR , UNSWEETENED CHOCOLATE, COCOA BUTTER, DEXTROSE, SOY LECITHIN, VANILLA EXTRACT, MILK, SALT), SUGAR, BUTTER (CREAM [MILK], LACTIC ACID), EGGS, CONTAINS 2% OR LESS OF: INVERT SUGAR, MOLASSES, BAKING SODA, SALT, WATER, BUTTER OIL (MILK), NATURAL FLAVORS, VANILLA EXTRACT. CONTAINS: EGG, MILK, SOY AND WHEAT. MADE IN A FACILITY THAT ALSO PROCESSES PEANUTS AND TREE NUTS (ALMONDS, COCONUT, MACADAMIA NUTS AND PECANS).

Pre-heat oven to desired temperature.

Otis Commercial Oven: 280 °F (138 °C) for 15 - 18 min.

Convection Oven: 300 °F (149 °C) for 10 - 12 min.

Commercial Rack Oven: 325 °F (163 °C) for 10 - 12 min.

Residential Oven: 325 - 350 °F (163 - 177 °C) for 16 - 18 min.

Actual baking time will depend on the dough temperature, number of cookies baked, oven air flow and oven temperature accuracy.

Place cookies on parchment paper.

Cookie placement on a standard institutional 18 x 26" baking sheet is as follows: Place up to 35 (5x7) cookies per sheet pan. Using an Otis Oven and 9.75

x 14.75 inch parchment paper, place in a 3 x 4 pattern on the baking sheet.

Cookie should cool for 20 to 30 minutes prior to removing from the parchment paper. Cookies are still baking while cooling on the pan.

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.

Overbaked cookies will appear medium brown to dark brown in color, and will have a firm to hard texture.

Do not thaw before use. Keep frozen in original packaging