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.

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

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 price.

Confidential & Proprietary Rich Products Spec# 700000001021 Pg 4 of 7

FINISHED GOOD SPECIFICATION

P/C: 11851

Section C: Research & Development Information

Parameter Value Plant Trial Label: NO Gross Weight Factor: COOKIE PART Shelf Life from Manufacture: 270 Days Catch/Rand Weight Product: NO Maximum Storage Temperature F: 0.0000 °F Minimum Storage Temperature F: -10.0000 °F Maximum Storage Temperature C: -18.0000 °C Minimum Storage Temperature C: -23.0000 °C Shelf Life Ambient: 5 Days Shelf Life Refrigerator: 5 Days

Confidential & Proprietary Rich Products Spec# 700000001021 Pg 5 of 7

FINISHED GOOD SPECIFICATION

P/C: 11851

Section D: Regulatory Information

Parameter Value Child Nutrition Flag: NO Country of Origin of Product:: US Serving Size: 1 COOKIE (31 G) Serving Size Raw Weight: 34.0000 g Serving Reference Amount: 30 G Servings Per Container 1 Servings Per Case 240 Serving Size - Canadian: 1 COOKIE (31 G) Serving Size - French: 1 BISCUIT (31 G) Serving Size Raw Weight - Canadian: 34.00 g Serving Reference Amount - Canadian: 30 G Serving Reference Amount Weight - Canadian: 30.00 g Servings Per Case - Canadian 240

Confidential & Proprietary Rich Products Spec# 700000001021 Pg 6 of 7

FINISHED GOOD SPECIFICATION

P/C: 11851

Section E: Packaging Information Parameter Value Structural Packaging Weight: 1.0000 lb Packaging Length: 15.81250 " Packaging Width: 11.5625 " Packaging Height: 7.25000 " Exterior Packaging Volume: 0.7670 ft3 Pallet Pattern: B-10 T-10 P-100 Structural Packaging Weight (Metric): 0.4535920 kg Packaging Length (Metric): 40.1600 cm Packaging Width (Metric): 29.3700 cm Packaging Height (Metric): 15.2400 cm Exterior Packaging Volume (Metric): 0.0180 m3

Confidential & Proprietary Rich Products Spec# 700000001021 Pg 7 of 7

Rich Product Corporation – HQ’s - Buffalo, NY 14213

North American Food Safety & Quality Assurance

Rich Products Corporation (RPC) North American Operations is committed to producing safe, wholesome product of the highest quality. The RPC Quality Assurance (QA) team has assembled the information below to help answer frequently asked questions regarding RPC food safety and quality systems. Some (specific) information requested may be proprietary and cannot be shared in detail due to confidentiality reasons. The information compiled is accurate and has been collated to enable you (our customers) to conveniently access general information regarding RPC food safety and quality systems.

QUALITY MANAGEMENT & FOOD SAFETY SYSTEMS

Rich Products Corporation requires that each manufacturing facility follow a documented Quality Management System (QMS). The plant manager and his/her respective steering teams’ are responsible to maintain an effective and manageable QMS. The QMS, which were developed internally, details the policies, procedures and requirements for the management of food safety, food quality and food security. All Rich Products manufacturing facilities have complied with the FDA Bioterriorism Act requirements and are registered with the FDA. In addition, Rich Products North American production facilities will achieve the Global Food Safety Initiative (GFSI) food safety certification in 2010.

HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINT)

A Hazard Analysis Critical Control Point (HACCP) plan, in alignment with the seven principles of HACCP, is implemented and executed against at all manufacturing facilities and on all production lines within RPC. Each program is specific to the production line and identifies potential biological, chemical and physical hazards in all steps of the process; from purchasing through distribution. Rich Products Corporation HACCP plans are considered confidential and proprietary.

ALLERGENS

Rich Products Corporation declares the presence of all allergenic food ingredients as detailed in FDA’s Compliance Policy Guide on allergens. Specific control strategies are in place for Raw Materials, Manufacturing Process, Line Scheduling, Sanitation and Formula/Label to manage the introduction of allergens and eliminate any potential risk of cross contamination.

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Rich Product Corporation – HQ’s - Buffalo, NY 14213

GOOD MANUFACTURING PRACTICES

Each Rich Products Corporation facility has in place a documented and implemented Good Manufacturing Practices (GMP) program consistent with the Code of Federal Regulations, Title 21, Part 110, which defines expectations and responsibilities for compliance with applicable laws and regulations for the manufacture of food products. All Products are processed in accordance with Good Manufacturing Practices. All critical food safety and product performance characteristics are monitored and recorded at set intervals by associates on the production line or during finished product audits/reviews.

(MSDS) MATERIAL SAFETY DATA SHEETS

Rich Products Corporation does not complete or provide MSDS for its finished products. Rich’s finished products are non-hazardous food products. They contain no hazardous ingredients, have no unusual fire or explosion hazards, are stable; and require no special precautions or control measures for safe handling and use. Upon request, the Rich Products Legal department will provide a letter of guaranty that ensures all Rich products are not adulterated or misbrand within the meaning of the Food, Drug, and Cosmetic Act.

(USDA/USDC) FEDERALLY INSPECTED FACILITIES

Each Rich Products Corporation facility that produces meat or poultry products is in compliance with USDA regulations. Each RPC facility that produces seafood products is in compliance with USDC regulations. All of these production sites have on-site regulatory inspectors present.

SUPPLIER QUALITY MANAGEMENT

Rich Products Corporation requires each of our suppliers of ingredients and packaging to maintain effective food safety and quality management systems. These systems are audited and evaluated during the new supplier qualification process and periodically thereafter. Suppliers whose performance drops below our standards are disqualified and replaced.

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