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Product Fact Sheet PRODUCT FACT SHEET DESCRIPTION: SILVER CHOCOLATE CHIP COOKIE DOUGH DESCRIPTION – FRENCH: ARGENT: PATE A BISCUIT AUX BRISURES DE CHOCOLAT PRODUCT CODE: 11851 CASE PACK: 240 NET CASE WEIGHT: 8.16 KG (18 LB) UNIT NET WEIGHT: 34 G (1.2 OZ) INGREDIENT LEGEND INGREDIENTS FOR U.S. MARKET: ENRICHED BLEACHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SEMISWEET CHOCOLATE CHIPS (SUGAR, CHOCOLATE LIQUOR, COCOA BUTTER, MILKFAT, SOY LECITHIN (AN EMULSIFIER), VANILLIN (AN ARTIFICIAL FLAVOR), NATURAL FLAVOR), SUGAR, MARGARINE (SOYBEAN OIL, PALM OIL, WATER, SALT, MONO AND DIGLYCERIDES, NONFAT DRY MILK, SOY LECITHIN, TO PRESERVE FRESHNESS (SODIUM BENZOATE), ARTIFICIAL FLAVOR, VITAMINA PALMITATE, COLORED WITH (BETA CAROTENE)), WATER, HIGH FRUCTOSE CORN SYRUP, PALM AND SOYBEAN OILS, EGGS, CONTAINS LESS THAN 2% OF THE FOLLOWING: MOLASSES, MODIFIED CORNSTARCH, LEAVENING (SODIUM ACID PYROPHOSPHATE, BAKINGSODA, MONOCALCIUM PHOSPHATE), RICE FLOUR, SALT, NATURAL AND ARTIFICIAL FLAVOR, DATEM, MONO AND DIGLYCERIDES. CONTAINS: WHEAT, MILK, SOY, EGGS MANUFACTURED ON SHARED EQUIPMENT WITH PEANUTS AND TREE NUTS INGREDIENTS FOR CANADIAN MARKET: ENRICHED BLEACHED WHEAT FLOUR, SEMISWEET CHOCOLATE CHIPS (SUGAR, CHOCOLATE LIQUOR, COCOA BUTTER, MILKFAT, SOYA LECITHIN, ARTIFICIAL FLAVOUR, NATURAL FLAVOUR), SUGAR, PALM AND SOYABEAN OILS, WATER, GLUCOSE-FRUCTOSE, CONTAINS LESS THAN 2% OF THE FOLLOWING: REFINER'S MOLASSES, MODIFIED CORN STARCH, DRIED WHOLE EGG, RICE FLOUR, SALT, BAKING POWDER, SODIUM BICARBONATE, NATURAL AND ARTIFICIAL FLAVOUR, MONO AND DIGLYCERIDES, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, SKIM MILK POWDER, SOYA LECITHIN, PRESERVATIVE (SODIUM BENZOATE), VITAMIN A, COLOUR. CONTAINS: WHEAT, MILK, SOYA, EGGS MANUFACTURED ON SHARED EQUIPMENT WITH PEANUTS AND TREE NUTS PRODUCT NAME: ARGENT: PATE A BISCUIT AUX BRISURES DE CHOCOLAT INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE BLANCHIE, BRISURES DE CHOCOLAT DEMI-DOUX (SUCRE, LIQUEUR DE CHOCOLAT, BEURRE DE CACAO, GRAS DE LAIT, LECITHINE DE SOYA, AROME ARTIFICIEL, AROME NATUREL), SUCRE, HUILE DE PALM ET SOYA, EAU, GLUCOSE-FRUCTOSE, CONTAINS LESS THAN 2% OF THE FOLLOWING: MELASSE DE RAFFINEUR, AMIDON DE MAIS MODIFIE, POUDRE D'OEUF ENTIER, FARINE DE RIZ, SEL, POUDRE A PATE, BICARBONATE DE SODIUM, AROME NATUREL ET ARTIFICIEL, MONO ET PRINT DATE: 4/26/2016 US PRODUCT FACT / SPEC# 700000001021 DESCRIPTION: SILVER CHOCOLATE CHIP COOKIE DOUGH PRODUCT CODE: 11851 DIGLYCERIDES, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, LAIT ECREME EN POUDRE, LECITHINE DE SOYA, AGENT DE CONSERVATION (BENZOATE DE SODIUM), VITAMINE A, COLORANT. CONTIENT: BLE, LAIT, SOYA ET L'OEUF'S PRODUIT AVEC UN EQUIPEMENT AYANT ETE EN CONTACT AVEC DES L'ARACHUDES ET NOIX PRINT DATE: 4/26/2016 US PRODUCT FACT / SPEC# 700000001021 DESCRIPTION: SILVER CHOCOLATE CHIP COOKIE DOUGH PRODUCT CODE: 11851 HANDLING INSTRUCTIONS KEEP PRODUCT FROZEN AT 0 F 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 FOR 15-18 MINUTES COMMERCIAL CONVECTION OVEN: 300 F FOR 12-15 MINUTES RACK OVEN: 350 F FOR 11-14 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. PRINT DATE: 4/26/2016 US PRODUCT FACT / SPEC# 700000001021 DESCRIPTION: SILVER CHOCOLATE CHIP COOKIE DOUGH PRODUCT CODE: 11851 HANDLING INSTRUCTIONS – FRENCH GARDER LE PRODUIT AU CONGÉLATEUR À 0 F (-18 C) JUSQU' À L'UTILISATION. NE PAS CONSOMMER DE PÂTE À BISCUIT CRUE. SUIVRE DES PROCÉDURES DE MANIPULATION SÉCURITAIRES. 1. SORTIR LES MORCEAUX DE BISCUITS SURGELÉS DE LA BOITE PUIS DÉPOSER 24 BISCUITS (6 X 4) SUR UNE PLAQUE À PÂTISSERIE TAPISSÉE D'UN PAPIER PARCHEMIN. 2. TEMPS DE CUISSON ET INSTRUCTIONS CONCERNANT LA TEMPÉRATURE FOUR A ETAGE OU ROTATIF: 350 F (175 C) PENDANT 15 A 18 MINUTES FOUR A CONVECTION COMMERCIAL: 300 F (150 C) PENDANT 12 A 15 MINUTES FOUR A CHARIOT: 350 F (175 C) PENDANT 11 A 14MINUTES (REMARQUE: LES TEMPÉRATURES DU FOUR PEUVENT VARIER; FAIRE CUIRE JUSQU'À CE QUE LES BISCUITS SOIENT LÉGÈREMENT DORÉS. LES BISCUITS CONTINUERONT À CUIRE EN SE REFROIDISSANT SUR LA PLAQUE.ATTENTION DE NE PAS TROP CUIRE). 3. RETIRER DU FOUR ET LAISSER REFROIDIR COMPLÈTEMENT SUR LA PLAQUE DE CUISSON AVANT DE SERVIR OU D'EMBALLER LES BISCUITS. PRINT DATE: 4/26/2016 US PRODUCT FACT / SPEC# 700000001021 DESCRIPTION: SILVER CHOCOLATE CHIP COOKIE DOUGH PRODUCT CODE: 11851 NUTRITIONAL INFORMATION PER 100 GRAMS ENERGY CALORIES 438.6490 KILOJOULES 1,837.8383 %CALORIES (FAT) 43.3665 CALORIES (FAT) 190.2269 CALS SATUR FAT 84.7201 PROTEIN, G 4.0029 CARBOHYDRATES, G 58.1027 SUGAR, G 31.8839 SUGAR ALCOHOL, G 0.0000 WATER, G 15.2435 FAT, G 21.1363 SATURATES, G 9.4133 TRANS FAT, G 0.2745 POLYUNSATURATES, G 4.0872 MONOUNSATURATES, G 4.5003 CHOLESTEROL, MG 11.0915 FIBER, G 1.8721 MINERALS ASH, G 1.5132 CALCIUM, MG 24.3212 IRON, MG 2.5123 SODIUM, MG 371.8594 VITAMINS THIAMIN, MG 0.1955 RIBOFLAVIN, MG 0.1402 NIACIN, MG 1.6052 VITAMIN A, IU 434.9920 VITAMIN A, RE 130.6277 VITAMIN C, MG 0.0097 FOLIC ACID, UG 46.0445 PRINT DATE: 4/26/2016 US PRODUCT FACT / SPEC# 700000001021 DESCRIPTION: SILVER CHOCOLATE CHIP COOKIE DOUGH PRODUCT CODE: 11851 Nutrition Facts NUTRITION FACTS SERVING SIZE 1 COOKIE (31 G) SERVING PER CONTAINER 1 AMOUNT PER SERVING CALORIES 150 CALORIES FROM FAT 60 % DAILY VALUE * TOTAL FAT 7G 11 % SATURATED FAT 3 G 16 % TRANS FAT 0 G CHOLESTEROL 5 MG 1 % SODIUM 125 MG 5 % TOTAL CARBOHYDRATE 20 G 7 % DIETARY FIBER 1 G 3 % SUGARS 11 G PROTEIN 1 G VITAMIN C 0 % CALCIUM 0 % IRON 4 % THIAMIN 4 % RIBOFLAVIN 2 % NIACIN 2 % FOLATE 4 % * PERCENT DAILY VALUES ARE BASED ON A 2.000 CALORIE DIET YOUR DAILY VALUES MAY BE HIGHER OR LOWER DEPENDING ON YOUR CALORIE NEEDS: CALORIES 2000 2500 TOTAL FAT LESS THAN 65G 80G SAT FAT LESS THAN 20G 25G CHOLESTEROL LESS THAN 300MG 300MG SODIUM LESS THAN 2,400MG 2,400MG TOTAL CARBOHYDRATE 300G 375G DIETARY FIBER 25G 30G CALORIES PER GRAM: FAT 9 * CARBOHYDRATE 4 * PROTEIN 4 PRINT DATE: 4/26/2016 US PRODUCT FACT / SPEC# 700000001021 FINISHED GOOD SPECIFICATION P/C: 11851 Section A: General Information Date: 05/04/2014 Product Code: 11851 Status: OPEN Location Used: 1600 RICH Murfeesboro Developer: Last Saved By: FIRECALL_AL3 FIRECALL_AL3 - PLM / IFM LOADS Product Name: SILVER: CHOCOLATE CHIP COOKIE DOUGH 240/1.2 OZ., SILVER: CHOCOLATE CHIP COOKIE DOUGH Product Name Long: SILVER CHOCOLATE CHIP COOKIE DOUGH Product Name Short: Product Name Long - French: ARGENT: PATE A BISCUIT AUX BRISURES DE CHOCOLAT Product Name Short - French: PÂTE BSCUIT ARGENT BRISURES DE CHOC Product Name Long - Spanish: Section B: Marketing Information Parameter Value Pieces/Unit: 1 Units/Case: 240 Unit Amount: 1.200000 Unit Amount UOM: OZ Net Weight: 18.0000 lb Net Weight (Metric): 8.160 kg Gross Weight: 19.180 lb Gross Weight (Metric): 8.610 kg Language Designator: NA3 - U.S. ENGLISH + CANADIAN ENGLISH + CANADIAN FRENCH Graphics Designator: RICH PRODUCTS Nutr Facts Panel on Inner Pkg: NO Nutr Facts Panel on Shipper: NO Company Code: 049800 Case Packaging Indicator: 0 Confidential & Proprietary Rich Products Spec# 700000001021 Pg 1 of 7 FINISHED GOOD SPECIFICATION P/C: 11851 Section B: Marketing Information (Cont’d) Parameter Value Religious Status: DAIRY Master Case GTIN: 00049800118515 SCC Code: 10049800118512 UPC Code: 049800118515 Canadian Tax: NO Class of Trade Code: Food Service Handling Instructions KEEP PRODUCT FROZEN AT 0 F 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 FOR 15-18 MINUTES COMMERCIAL CONVECTION OVEN: 300 F FOR 12-15 MINUTES RACK OVEN: 350 F FOR 11-14 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. Confidential & Proprietary Rich Products Spec# 700000001021 Pg 2 of 7 FINISHED GOOD SPECIFICATION P/C: 11851 Handling Instructions - French GARDER LE PRODUIT AU CONGÉLATEUR À 0 F (-18 C) JUSQU' À L'UTILISATION. NE PAS CONSOMMER DE PÂTE À BISCUIT CRUE. SUIVRE DES PROCÉDURES DE MANIPULATION SÉCURITAIRES. 1. SORTIR LES MORCEAUX DE BISCUITS SURGELÉS DE LA BOITE PUIS DÉPOSER 24 BISCUITS (6 X 4) SUR UNE PLAQUE À PÂTISSERIE TAPISSÉE D'UN PAPIER PARCHEMIN. 2. TEMPS DE CUISSON ET INSTRUCTIONS CONCERNANT LA TEMPÉRATURE FOUR A ETAGE OU ROTATIF: 350 F (175 C) PENDANT 15 A 18 MINUTES FOUR A CONVECTION COMMERCIAL: 300 F (150 C) PENDANT 12 A 15 MINUTES FOUR A CHARIOT: 350 F (175 C) PENDANT 11 A 14MINUTES (REMARQUE: LES TEMPÉRATURES DU FOUR PEUVENT VARIER; FAIRE CUIRE JUSQU'À CE QUE LES BISCUITS SOIENT LÉGÈREMENT DORÉS. LES BISCUITS CONTINUERONT À CUIRE EN SE REFROIDISSANT SUR LA PLAQUE.ATTENTION DE NE PAS TROP CUIRE). 3. RETIRER DU FOUR ET LAISSER REFROIDIR COMPLÈTEMENT SUR LA PLAQUE DE CUISSON AVANT DE SERVIR OU D'EMBALLER LES BISCUITS. Confidential & Proprietary Rich Products Spec# 700000001021 Pg 3 of 7 FINISHED GOOD SPECIFICATION P/C: 11851 Product 3rd Line Description Chocolate chip cookie dough. Great taste at a reasonable
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