PRODUCT CODES
Menu
Menu
Our freezer to oven biscuit dough bakes with outstanding rise, size, and rich golden brown color with true scratch-made appearance and fresh baked aroma. Conestoga Reduced Sodium Biscuit Dough is ideal students meals and easy to prepare. Simply tray and bake.
PRODUCT CODES
Product Number
GTIN
GENERAL
Primary Shelf Life
Case Dimensions
Gross Weight
Net Weight
Cases Per Layer
Layers Per Pallet
Cases Per Pallet
| Nutrition Facts | |
|---|---|
| Serving Size: 1 Biscuit | |
| Calories | 220 |
| Total Fat | 11.0g 14% |
| Saturated Fat | 5.0g 25% |
| Trans Fat | 0g |
| Cholesterol | 0mg 0% |
| Sodium | 350mg 15% |
| Total Carbohydrate | 26g 9% |
| Dietary Fiber | 1g 4% |
| Total Sugars | 3g |
| Includes | 2g 4% |
| Protein | 4g |
| Vitamin D | 0mcg 0% |
| Calcium | 90mg 6% |
| Iron | 1.9mg 10% |
| Potassium | 130mg 2% |
| *Percent Daily Values are based on a 2,000 calorie diet. | |
Our freezer to oven biscuit dough bakes with outstanding rise, size, and rich golden brown color with true scratch-made appearance and fresh baked aroma. Conestoga Reduced Sodium Biscuit Dough is ideal students meals and easy to prepare. Simply tray and bake.
Place frozen biscuit dough pieces in six rows of four with sides touching on a lightly oiled or paper lined half sheet pan. (Double the number per row to eight for full sheetpan and increase baking time.) Bake from frozen state until biscuits are golden brown and done in the center of the pan. Bake time may vary depending on oven and oven load. CONVECTION OVEN: 325°F for 21-24 min. STANDARD OVEN: 400°F for 27-30 min. Brush biscuits lightly with melted butter or liquid margarine upon removal from oven.
ENRICHED BLEACHED FLOUR (WHEAT FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), CULTURED BUTTERMILK (SKIM MILK, NONFAT DRY MILK, CULTURES ADDED), WATER, PALM OIL, SUGAR, Contains less than 2%: BAKING SODA, SODIUM ALUMINUM PHOSPHATE, DEXTROSE, CALCIUM ACID PYROPHOSPHATE, SALT, POTASSIUM BICARBONATE, MONOCALCIUM PHOSPHATE, SOY LECITHIN.
WEHAT, MILK, SOY
EGG
