| SCC Code | 10013087584056 |
|---|---|
| Approx. Case Count | 80 |
| Unit Size (Oz or Slab) | 4.0 |
| Gross Case Weight | 21.3 |
| Net Case Weight | 20.0 |
| Case Cube | 0.78 |
| Shelf Life | 365 |
| Tie | 10 |
| Tier | 9 |
| Dimensions | L=16.375 X W=10.375 X H=7.938 |
INSPIRATION
Frozen Cookie Dough | Cookies
SKU: 58405
The base of this 4 oz cookie is made from fresh eggs, real creamy butter and is made with real peanut butter.
| Nutritional Facts Valeur nutritive | |
|---|---|
| Per 1/4 cookie (27 g) / Pour 1/4 biscuit (27 g) | |
Calories / Calories 130 | % Daily Value * % valeur quotidienne * |
| Fat / Lipides 7 g | 11 % |
| Saturated / saturés 2.5 g + Trans / trans 0.1 g | 13 % |
| Carbohydrate / Glucides 15 g | 5 % |
| Fibre / Fibre 1 g | 4 % |
| Sugars / Sugars 9 g | |
| Protein / Protéines 2 g | |
| Cholesterol / Cholestérol 5 mg | |
| Sodium / Sodium 125 g | 5 % |
| Potassium | % |
| Calcium / Calcium | 0 % |
| Iron / Fer | 4 % |
| *5% or less is a little, 15% or more is a lot *5% ou moins c'est, 15% ou plus c'est beaucoup |
|
| Packaging Format | Dough pieces are packed in poly bag; poly bags are packed in shipping case. |
|---|---|
| Preparation Instructions | Place cookies on parchment paper. Cookie placement on a standard institutional 18" x 26" (46 x 66 cm) baking sheet. Bake in oven as indicated on the package. Cookies should cool for 20 to 30 minutes prior to removing from the parchment paper. |
| Contains | Barley, Eggs, Milk, Peanuts and Wheat. May Contain: Soy, Almonds, Coconut, Macadamia Nuts, Pecans and Walnuts. |
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