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All Butter Sugar Frozen Cookie Dough - SI

Simple homemade-tasting classic with just the right amount of sweetness

Product Title

FROZEN COOKIE DOUGH SUGAR ALL BUTTER IN BAGS 5/32/2 OZ

Specifications

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

Claims

Kosher DAIRY

Ingredients

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: EGG, MILK AND WHEAT. MADE IN A FACILITY THAT ALSO PROCESSES PEANUTS, SOY AND TREENUTS (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