SCC Code | 10013087584056 |
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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
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 |
Nutritional Facts Valeur nutritive | |
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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. |
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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. |