Otis Spunkmeyer Lemon Burst Cookie Dough, 6 x 40 x 1.33 oz Case

DOT serving size: 100 GRM

Ash: 1.23 GRM

Calcium: 5 MGM

Calorie: 160 E14

Carbohydrates: 23 GRM | 8% DV

Cholesterol: 10 MGM | 3% DV

Fat: 7 GRM | 9% DV

Fib-: 0.83 GRM

Iron: 1 MGM | 6% DV

Potassium: 18 MGM

Protein: 2 GRM

Saturated Fat: 3.5 GRM | 18% DV

Sodium: 135 MGM | 6% DV

Sugar Added: 13 GRM | 26% DV

Total Dietary Fiber: 0 GRM

Total Sugar: 13 GRM

Transfatty Acids: 0 GRM

Vitamin D: 0 MC

Water: 14.93 GRM

ingredients: enriched bleached flour (bleached wheat flour, malted barley flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), sugar, margarine (palm oil, water, contains 2% or less of: salt, natural flavor [contains milk], citric acid, vitamin a palmitate added, beta carotene [color]), eggs, butter (cream [milk], salt), contains 2% or less of: invert sugar, lemon peel zest, salt, baking soda, turmeric (color), natural flavor, soy lecithin.contains: eggs, milk, soy, wheat.made in a facility that also processes: almonds, macadamia nuts, peanuts, pecans.

DOT item: 777316

Case GTIN: 10013087194026

DOT product name: Lemon Burst Cookie Dough

Brand: Otis Spunkmeyer

DOT category: Default Category

Case pack: 6 - 40 - 1.33 OZ

Shipped temperature: Frozen

Shelf life: 365 days total; 35 days guaranteed when available from DOT.

Storage: 240 cookie dough portions are packed in a poly bag. Poly bag is then packed into a master shipping case. Keep Frozen; Shelf Life After Bake: 1 day; After Bake Storage Type: Ambient;

Preparation: BAKE: Baking Instructions:• Place cookies on parchment paper. Cookie placement on a standard institutional 18"x 26" (46x66cm) baking sheet is 5x7 for 35 cookies per sheet pan. If using an Otis Oven and 9.75 x 14.75 inch (24.8x37.5 cm) parchment paper, place in a 3x4 pattern on the baking sheet. See below for baking temperatures.• Cookies should cool for 20-30 minutes prior to removing from the parchment paper.• Properly baked cookies should have a golden brown color, should be firm on the outside and have a soft, moist interior.• Underbaked cookies will appear pale, slightly grey in the center, greasy, and have a soft pliable texture.• Overbaked cookies will appear medium brown to dark brown in color and have a firm to hard texture.Ensure consistent power (amperage) supply.Actual baking time will depend on the dough temperature, number of cookies baked, oven air flow and oven temperature accuracy.For increased cookie spread, bake at the lower temperature indicated, and allow the dough to thaw on the sheet pan prior to baking.Please see below oven temperatures and bake times for 1.33 oz (38 g) cookies using the appropriate oven:• Otis Oven at 280°F/138° C : 16 – 19 minutes• Commercial Convection Oven at 300°F/149° C : 11 – 14 minutes• Commercial Rack Oven at 300°F/149° C : 12 – 14 minutes• Residential Gas or Electirc Oven at 325°F/163° C : 16 – 19 minutes

Dietary claims from DOT data: KOSHER.

Allergen note from DOT data: contains Eggs and their derivatives, Milk and its 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.