Pillsbury Best Chocolate Chip Cookie Dough, 1 x 15 lb Case

DOT serving size: 100 GRM

DOT servings per container: 160

Calcium: 0 MGM

Calorie: 470 E14

Carbohydrates: 58 GRM

Cholesterol: 35 MGM

Iron: 2.8 MGM

Potassium: 110 MGM

Protein: 4 GRM

Saturated Fat: 10 GRM

Sodium: 340 MGM

Sugar Added: 36 GRM

Total Dietary Fiber: 2 GRM

Total Fat: 25 GRM

Total Sugar: 36 GRM

Transfatty Acids: 0 GRM

Vitamin D: 0 MC

enriched flour bleached (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), chocolate chips (sugar, unsweetened chocolate, cocoa butter, soy lecithin, natural flavor), sugar, vegetable oil (palm and/or canola oil), water, eggs, molasses, salt, baking soda, corn starch, sodium aluminum phosphate, caramel color, natural and artificial flavor.

DOT item: 426864

Rebel category: Bakery & Desserts

Case GTIN: 10094562052611

DOT product name: Best Chocolate Chip Cookie Dough

Brand: Pillsbury

DOT category: Cookies

Case pack: 1 - 15 LB

Shipped temperature: Frozen

Shelf life: 186 days total; 57 days guaranteed when available from DOT.

Storage: STORE CONTAINERS FROZEN AT 0°F OR BELOW UNTIL READY TO USE. THAW COOKIE DOUGH UNDER REFRIGERATION UNTIL SOFT (APPROX 24-36 HOURS). DO NOT REFREEZE LEFTOVER DOUGH. DOUGH MAY BE STORED UNDER REFRIGERATION FOR UP TO TWO WEEKS. Cookie dough is not ready-to-eat and must be thoroughly cooked prior to eating. To prevent illness from naturally occurring bacteria in wheat flour, do not eat raw dough; wash hands and surfaces after handling.

Preparation: BAKE: COOKIE SIZE: 1/2 OZ, #70 SCOOP, YIELD 480; COOKIE SIZE: 1 1/2 OZ, #24 SCOOP, YIELD 160. SUGGESTED HANDLING/BAKING INSTRUCTIONS: STORE CONTAINERS FROZEN AT 0°F OR BELOW UNTIL READY TO USE. THAW COOKIE DOUGH UNDER REFRIGERATION UNTIL SOFT (APPROX 24-36 HOURS). DO NOT REFREEZE LEFTOVER DOUGH. DOUGH MAY BE STORED UNDER REFRIGERATION FOR UP TO TWO WEEKS. SCOOP COOKIE DOUGH ONTO PAPER LINED BAKING SHEETS, ALLOWING ENOUGH SPACE FOR COOKIE TO SPREAD WHILE BAKING. 1/2 OZ COOKIE = 30/SHEET (5 X 6); 1 1/2 OZ COOKIE = 24/SHEET (4 X 6). FLATTEN LARGER SIZE DOUGH PIECES BEFORE BAKING FOR BROADER SPREAD AND BETTER BAKING. BAKE USING GUIDELINES: OVEN | TEMP. | BAKE TIME; CONVECTION | 325°F | 1/2 OZ: 4-8 M / 1 1/2 OZ: 10-15 M; RACK | 350°F | 1/2 OZ: 8-12 M / 1 1/2 OZ: 13-18 M; STANDARD/REEL | 375°F | 1/2 OZ: 7-11 M / 1 1/2 OZ: 14-19 M. BAKE TIMES WILL VARY BY OVEN TYPE AND QUANTITY OF PRODUCT IN THE OVEN. FOR BEST RESULTS ROTATE COOKIES BAKED IN CONVECTION OVEN 1/2 TURN HALF WAY THROUGH BAKE TIME. COOKIES ARE DONE WHEN GOLDEN BROWN IN COLOR AND FREE OF WET APPEARANCE. COOL COOKIES 20 – 30 MINUTES BEFORE REMOVING FROM PAN.

Preparation: BAKE: SCOOP COOKIE DOUGH ONTO PAPER LINED BAKING SHEETS, ALLOWING ENOUGH SPACE FOR COOKIE TO SPREAD WHILE BAKING. 1/2 OZ COOKIE = 30/SHEET (5 X 6); 1 1/2 OZ COOKIE = 24/SHEET (4 X 6). FLATTEN LARGER SIZE DOUGH PIECES BEFORE BAKING FOR BROADER SPREAD AND BETTER BAKING. COOKIE SIZE YIELD SCOOP 1/2 OZ 480 #70 1 1/2 OZ 160 #24 BAKE USING GUIDELINES BELOW: OVEN TYPE | OVEN TEMP. | BAKE TIME (MINS) | | 1/2 OZ | 1 1/2 OZ CONVECTION | 325°F | 4-8 | 10-15 RACK | 350°F | 8-12 | 13-18 STANDARD/REEL | 375°F | 7-11 | 14 -19 BAKE TIMES WILL VARY BY OVEN TYPE AND QUANTITY OF PRODUCT IN THE OVEN. FOR BEST RESULTS ROTATE COOKIES BAKED IN CONVECTION OVEN 1/2 TURN HALF WAY THROUGH BAKE TIME. COOKIES ARE DONE WHEN GOLDEN BROWN IN COLOR AND FREE OF WET APPEARANCE. COOL COOKIES 20 – 30 MINUTES BEFORE REMOVING FROM PAN.

Dietary claims from DOT data: KOSHER, VEGETARIAN.

Allergen note from DOT data: contains Eggs and their derivatives, Soybean and its Derivatives, Wheat and Their Derivatives.

Nutrition, ingredient, allergen, pack, and image details are tied to DOT/manufacturer product data for this exact item.