Reduced Fat Sugar
- Item Code: 55314
- Item Size: 1oz - 20 lbs. - 384/Case
- Case Pack: 384
- Net Case Weight: 24lb
A reduced fat version of the simple homemade classic with just the right amount of sweetness.
Contains 0.75 bread servings
Enriched Bleached Flour (Bleached Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Margarine (Palm Oil, Water, Soybean Oil, Salt, Mono- and Diglycerides, Natural Flavor, Vitamin A Palmitate, Beta Carotene), Eggs, Invert Sugar, Water, Maltodextrin, Soybean Oil, Mono- and Diglycerides, Baking Soda, Salt, Natural and Artificial Flavors, Soy Lecithin, Sodium Aluminum Phosphate.
Contains: Wheat, Milk, Eggs and Soybeans
- 1 year (unopened) from the date of production when stored at or below 0° F (-18° C).
- 24 hours when baked and stored in our display or other container.
Pre-heat oven to desired temperature.
Otis Commercial Oven: 280 F (138 C) for 15 - 18 min.
Convection Oven: 300 F (149 C) for 10 - 12 min.
Commercial Rack Oven: 325 F (163 C) for 10 - 12 min.
Residential Oven: 325 - 350 F (163 - 177 C) for 16 - 18 min.
Actual baking time will depend on the dough temperature, number of cookies baked, oven air flow and oven temperature accuracy.
Place cookies on parchment paper.
Cookie placement on a standard institutional 18 x 26" baking sheet is as follows: Place up to 35 (5x7) cookies per sheet pan. Using an Otis Oven and 9.75 x 14.75 inch parchment paper, place in a 3 x 4 pattern on the baking sheet.
Cookie should cool for 20 to 30 minutes prior to removing from the parchment paper. Cookies are still baking while cooling on the pan.
Properly baked cookies should have a golden brown color, and 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 will have a firm to hard texture.
Do not thaw before use.
Keep frozen in original packaging.