Pioneer® Buttermilk Drop Biscuit Dough 274/1.75 oz.
PRODUCT NUMBER 7055
GTIN 10721881070551
PIECES PER CASE Approximately 274
Pioneer Buttermilk Drop Biscuits are high-rising biscuits with a home-made appearance and superior taste. Once served with meals or afternoon tea, “spoon-dropped” biscuits have always been a distinctive way to impress special guests. And now with Pioneer Buttermilk Drop Biscuits, it’s easy to invigorate any bread offering in the same gracious tradition.
PRODUCT CODES
Product Number 7055
GTIN 10721881070551
GENERAL
Storage Conditions Frozen 0°F +/- 10°
Primary Shelf Life 270 Days
Case Dimensions 6.69 IN x 19.50 IN x 13.38 IN
Gross Weight 31.5 lbs.
Net Weight 30.0 lbs.
Cases Per Layer 7
Layers Per Pallet 7
Cases Per Pallet 49
NUTRITION FACTS
Serving Size 1 Biscuit (50g)
Amount Per Serving
Calories 170
Total Fat 9.0g 11%
Saturated Fat 5.0g 26%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 540mg 24%
Total Carbohydrate 20g 7%
Dietary Fiber 1g 2%
Total Sugars 3g
Includes 2g 4%
Protein 3g
Vitamin D 0mcg 0%
Calcium 30mg 2%
Iron 1.4mg 8%
Potassium 50mg 2%
*The % Daily Value tells you how much a nutrient in a serving of food contributesto a daily diet. 2000 calories a day is used for general nutrition advice.
PREPARATION INSTRUCTIONS
Preheat Oven to 400°F. Place frozen biscuit dough pieces in five rows of three with sides touching on a lightly oiled or paper lined half sheet pan. (Increase the number per row to seven for full sheet pan and increase baking time). Bake from frozen state 28 – 32 min. until biscuits are golden brown and done in the center of the pan. Brush biscuits lightly with melted butter or liquid margarine upon removal from oven. CONVECTION OVEN: 325°F for 22-24 min.
INGREDIENTS
ENRICHED BLEACHED FLOUR (WHEAT FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, PALM OIL, SUGAR, Contains less than 2%: BAKING SODA, SALT, NONFAT MILK, SODIUM ACID PYROPHOSPHATE, SODIUM ALUMINUM PHOSPHATE, WHEY, BUTTERMILK, FOOD STARCH – MODIFIED.
CONTAINS ALLERGENS:
WHEAT, MILK
MAY CONTAIN:
EGG, SOY