All Butter Sugar Frozen Cookie Dough - SI
Simple homemade-tasting classic with just the right amount of sweetness
|FROZEN COOKIE DOUGH SUGAR ALL BUTTER IN BAGS 5/32/2 OZ|
|Shipper UCC Code||10013087559047|
|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|
ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMINEMONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, BUTTER (CREAM [MILK], LACT IC ACID), EGGS, CONTAINS 2% OR LESS OF: SALT, BAKING SODA. CONTAINS: EGGS, MILK AND WHEAT. MADE IN A FACILITY THAT ALSO PROCESSES PEANUTS, SOY, TREE NUTS (ALMONDS, COCONUT, MACADAMIA NUTS, PECANS AND WALNUTS).
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