Carnival
Product #: 91035 Size: 1.0 oz      
Case Pack: 245 Case Dimensions: 14 x 12.5 x 5.5 IN
Net Wt: 16 LBS Case Cube: .56
Gross Wt: 16.9 LBS Pallet Load: 117 CS
  • No more than 30% calories from fat
  • No more than 10% calories from saturated fat
  • No more than 30% sugar by weight
  • 51% whole grain
  • .77 bread equivalent

Ingredients:
FLOUR OAT BLEND (ENRICHED FLOUR [UNBLEACHED WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID], WHOLE WHEAT FLOUR, WHOLE OATS), SUGAR, BROWN SUGAR, RAINBOW MINI GEMS (COMPOUND COATING [SUGAR, PARTIALLY HYDROGENATED PALM KERNEL OIL, COCOA POWDER, DAIRY WHEY POWDER, NONFAT MILK POWDER, SOY LECITHIN [AN EMULSIFIER], VANILLA], SUGAR, LESS THAN 2% OF CORN SYRUP, GUM ARABIC, ARTIFICIAL COLORING [FD&C YELLOW #5 LAKE RED #40 LAKE, BLUE #1 LAKE, YELLOW #6 LAKE, TITANIUM DIOXIDE], CONFECTIONER’S GLAZE [CARNAUBA WAX, BEESWAX, FOOD GRADE SHELLAC]), 0 GRAMS TRAN FAT PALM SOY BLEND MARGARINE (PALM OIL, SOYBEAN OIL, WATER, SALT, VEGETABLE MONO & DIGLYCERIDES, SOY LECITHIN [AN EMULSIFIER], SODIUM BENZOATE [A PRESERVATIVE], CITRIC ACID, NATURAL & ARTIFICIAL FLAVORS, VITAMIN A PALMITATE ADDED), BETA CAROTENE [COLOR], DAIRY WHEY), NATURAL MARGARINE (LIQUID AND PARTIALLY HYDROGENATED SOYBEAN OIL, WATER, SALT, SOY LECITHIN [AN EMULSIFIER], BETA CAROTENE [COLOR], VITAMIN A PALMITATE ADDED), UNSWEETENED APPLESAUCE, EGGS, INVERT SUGAR, ARTIFICIAL VANILLA FLAVOR, BAKING SODA (LEAVENING), SOY LECITHIN (AN EMULSIFIER).

CONTAINS: DAIRY, WHEAT, SOY, AND EGGS. GOOD MANUFACTURING PRACTICES WERE USED TO SEGREGATE INGREDIENTS IN A FACILITY THAT ALSO PROCESSES PEANUTS AND TREE NUT INGREDIENTS.
BAKING BONZERS COOKIES
 To bake a perfect cookie, follow these simple instructions.
  1. Store dough in freezer (-10° F to 0° F) until ready to use. Do not defrost cookie dough before baking.
  2. Evenly space frozen cookie dough on a parchment paper-lined sheet pan. For a full-sized sheet pan (18” x 26”) place a maximum of 24 pieces of dough. Place dough at least two inches from the edge of the pan. PLEASE NOTE: Baking directly on a Teflon coated pan (without a paper lining) may cause an inconsistent spread of the cookie.
  3. Bake according to cookie size and type of oven (convention, convection, or rack oven). Refer to the chart below.
  4. Oven temperatures may vary. Use an oven thermometer to read the actual temperature of the oven.
  5. Rotate sheet pan if you notice some cookies are baking faster than others.
  6. Remove sheet pan and place on a cooling rack. Cookies may appear to be under-baked but will continue to bake on pan after they are removed from the oven.
 
CONVECTION
CONVENTIONAL
RACK
TEMPERATURE
300° F
350° F
380° F
1 oz
12-14 mins
12-14 mins
12-14 mins
1.3 oz / 1.5 oz
14-16 mins
14-16 mins
14-16 mins
2.0 oz
16-18 mins
16-18 mins
16-18 mins
3.0 oz
18-20 mins
18-20 mins
18-20 mins

STORING BONZERS COOKIES

To store frozen cookie dough, follow these simple instructions:

  • Keep dough in Bonzers box and seal after every
  • Store in freezer (-10° F to 0° F) and use within eight months.

To store baked cookies

  • Never refrigerate cookies - they will dry out.
  • Seal cookies tightly with plastic wrap.
  • Place in freezer (-10° F to 0° F) and use within six months.
  • When ready to use, thaw cookies for 15 minutes before serving.
  • If stored at room temperature, over-wrap and use within 5 days.