BLUEBERRY SCONE DOUGH 10OZ ARTIFICIALLY FLAVORED

#05416

Artificially flavored blueberry scone dough with a dense flaky texture and just the right amount of sweetness. 10 oz square dough piece that can be cut into various shapes and sizes.

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Ingredients
Ingredients: Enriched unbleached wheat flour, Sugars (sugar, dextrose), Margarine style spread (soyabean and palm oils, water, salt, mono and dig lycerides, soya lecithin, preservative (sodium benzoate), carotene (colour), vitamin A), Water, Sweetened blueberries (blueberries, sugar, sunflower oil), Palm oil, Baking powder, Dried egg yolk, Salt, Citric acid, Modified cellulose, Maltodextrin, Artificial flavour, Soya lecithin, Allura red (colour), Indigotine (colour), Brilliant blue FCF (colour).
More Specifications
GTIN:
00049800054165
Kosher Certification:
KOF-K
Kosher Status:
DAIRY
Case Count:
40
Master Pack:
CASE
Net Case Weight:
11.34 KG
Gross Case Weight:
12.009 KG
Case Cube:
0.024
Serving Size:
70.87 G
Case Dimensions:
40.16 CM L x 29.37 CM W x 20.64 CM H
Pallet Pattern:
10 Ti x 8 Hi (80 Cases/Pallet)
Master Unit Size:
10 OZ
Nutrition Facts
05416 standard nutritional panel
100G Nutrition Facts
05416 hundred gram nutritional panel
Tips & Handling
DO NOT CONSUME RAW SCONE DOUGH. USE SAFE FOOD HANDLING PROCEDURES 1. STORE FROZEN SCONE DOUGH BETWEEN 0 F (-18 C) AND -10 F (-23 C) UNTIL READY TO USE. 2. PLACE FROZEN SCONES APPROXIMATELY 1" (2.5CM) APART ON PAPER LINED TRAY. 3. FOR BEST RESULTS, LET THAW AT ROOM TEMPERATURE FOR 15 - 20 MINUTES. 4. MAY BE CUT AS DESIRED TO CREATE DIFFERENT SHAPES AND SIZES. 5. BAKE IN A PREHEATED RACK OR CONVECTION OVEN AT 350 F (175 C) FOR APPROXIMATELY 20 - 25 MINUTES. NOTE: SCONES SHOULD BE GOLDEN BROWN - AVOID OVER BAKING.
Storage
  • Shelf Life From Manufacture: 210 DAYS
  • Storage Method: Keep Frozen
  • Shelf Life Refrigerated, Prepared: 0 DAYS
  • Shelf Life Ambient, Prepared: 0 DAYS
  • Shelf Life Refrigerated, Thawed: N/A
  • Shelf Life Ambient, Thawed: N/A
Allergens
Contains: Eggs, Soya, Wheat May contain peanuts, tree nuts and milk