GOLD: PEANUT BUTTER COOKIE DOUGH

Product Code: 39685

Peanut butter cookie dough made with premium ingredients to deliver a gourmet taste.

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Ingredients

INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, SUGAR, PEANUT BUTTER (PEANUTS, DEXTROSE,HYDROGENATED COTTONSEED AND RAPESEED OIL, SALT), PALM AND SOYABEAN OILS, GLUCOSE-FRUCTOSE, WATER, REFINER'S MOLASSES, DRIED WHOLE EGG, SODIUM BICARBONATE, BAKING POWDER, SALT, RICE FLOUR, MODIFIED CORN STARCH, ARTIFICIAL FLAVOUR, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, MONO AND DIGLYCERIDES. CONTAINS: WHEAT, PEANUTS, EGGS MANUFACTURED ON SHARED EQUIPMENT WITH TREE NUTS, MILK AND SOYA

Specifications

  • Imperial
  • Metric
GTIN: 00049800396852
Kosher Status: DAIRY
Case Count: 240
Master Pack: CASE
Net Case Weight: 10.21 KG
Gross Case Weight: 10.8 KG
Case Cube: 0.02 M3
Pallet Pattern: 11 Ti x 7 Hi
(77 Cases/Pallet)
Serving Size: 1 COOKIE (39 G)
Shelf Life(Frozen): 365 DAYS
Shelf Life(Refrigerated): 5 DAYS
Shelf Life(Ambient): 5 DAYS
Case Dimensions: 34.92 CM L x 29.85 CM W x 20.32 CM H
Master Unit Size: 1.5

Tips & handling

KEEP PRODUCT FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. DO NOT CONSUME RAW COOKIE DOUGH. USE SAFE FOOD HANDLING PROCEDURES. 1. REMOVE FROZEN COOKIE PIECES FROM CASE AND PLACE 24 COOKIES (6 X 4) ONTO A PARCHMENT PAPER LINED FULL SHEET PAN. 2. BAKING TIME AND TEMPERATURE GUIDELINES: DECK AND ROTARY OVEN: 350 F (175 C) FOR 17-20 MINUTES COMMERCIAL CONVECTION OVEN: 300 F (150 C) FOR 13-16 MINUTES RACK OVEN: 350 F (175 C) FOR 12-15 MINUTES (NOTE: OVEN TEMPERATURES VARY; BAKE COOKIES UNTIL LIGHTLY BROWN. COOKIES WILL CONTINUE TO BAKE AS THEY COOL ON PAN. DO NOT OVERBAKE.) 3. REMOVE FROM OVEN AND COOL COMPLETELY ON BAKING PAN BEFORE DISPLAYING OR PACKAGING. GARDER LE PRODUIT AU CONGELATEUR A 0 F (-18 C) OU MOINS JUSQU'A L'UTILISATION. 1. RETIRER LES MORCEAUX DE BISCUITS SURGELES DE LA CAISSE ET DISPOSER 24 BISCUITS (6 X 4) SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. 2. TEMPS DE CUISSON ET GUIDES DE TEMPERATURE: FOUR A ETAGE OU ROTATIF: 350 F (175 C) PENDANT 17 A 20 MINUTES FOUR A CONVECTION COMMERCIAL: 300 F (150 C) PENDANT 13 A 16 MINUTES FOUR A CHARIOT: 350 F (175 C) PENDANT 12 A 15 MINUTES (NOTE: LES TEMPERATURES DES FOURS VARIENT; CUIRE JUSQU'A CE QUE LES BISCUITS SOIENT LEGEREMENT BRUNS. LES BISCUITS CONTINUERONT A CUIRE PENDANT QU'ILS REFROIDISSENTSUR LA PLAQUE. NE PAS TROP CUIRE.) 3. RETIRER DU FOUR ET LAISSER REFROIDIR COMPLETEMENT SUR LA PLAQUE AVANT DE METTRE EN ETALAGE OU D'EMBALLER.

Storage

  • Frozen: 365 DAYS
  • Refrigerated: 5 DAYS
  • Ambient: 5 DAYS

Allergens

eggs, peanuts, wheat

Nutrition facts/Valeur nutritive

  • Nutrition Facts /
    Valeur nutritive
  • 100G
    Nutrition Facts

Per 1 COOKIE (39 G)

Amount/
Teneur
% Daily Value
% Valeur Quotidienne
Calories/Calories 180
Fat/Lipides 9 14%
Saturated/Saturés 3 G
+ Trans/Trans 0.1 G
16%
Cholesterol/Cholestérol 10MG
Sodium/Sodium 250MG 11%
Carbohydrate/Glucides 23G 8%
Fiber/Fibres 1G 4%
Sugar/Sucres 12G
Protein/Protéines 3G
Vitamin A/
Vitamine A %
Vitamin C/
Vitamine C 0%
Calcium/
Calcium 2%
Iron/
Fer 6%
Energy/Énergie
Calories/Calories 439.0156
Calories from Saturated Fat/Calories sous forme de gras saturés 67.0212
Protein/Protéines 7.8474 G
Carbohydrates/Glucides 53.0799 G
Sugars/Glucidique 28.1940 G
Sugar Alcohol/Alcool Glucidique 0.0000 G
Water/Eau 15.5024 G
Fat/Lipides 21.7007 G
Saturated/Saturés 7.4468 G
Trans Fat/Acide gras trans 0.1363 G
Cholesterol/Cholestérol 23.7827 MG
Fiber/Fibres 2.3279 G
Minerals/Minéraux
Ash/Cendre 1.9145 G
Calcium/Calcium 26.4710 MG
Iron/Fer 1.6529 MG
Sodium/Sodium 597.9259 MG
Thiamin/
Thiamine 0.2154 MG
Riboflavin/
Riboflavine 0.1541 MG
Niacin/
Niacine 1.5738 MG
Vitamin A/
Vitamine A 2.6562 RE
Vitamin C/
Vitamine C 0.0047 MG
Folic Acid/
Acide folique 59.7068 UG

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