Raspberry Rhubarb Butter Blend Dough


Size: 6 in  Weight: 465 g  Wholesale: 6 per cs

Nutrition Facts
Valeur nutritive
  • per 100 g
  • Amount Per Serving / Teneur par portion
  • Calories 280 g ( 1172 kj)
  • Calories from fat / Calories des lipides 130 g
  • % Daily Value /
  • % valeur quoidienne*
    • Total Fat / Lipides 15 g
    • 22 %
  • Saturated / saturés 8 g
    • + Trans Fat 0.2 g
    • 38 %
    • Cholesterol / Cholestérol 10 g
    • 3 %
    • Sodium / Sodium 95 mg
    • 4 %
    • Carbohydrate / Glucides 34 g
    • 11 %
    • Fibre / Fibres 3 g
    • 10 %
    • Sugars / Sucres 13 g
    •  
    • Protein / Protéines 3 g
    •  
    • Vitamin A / Vitamine A
    • 2 %
    • Vitamin C / Vitamine C
    • 10 %
    • Calcium / Calcium
    • 6 %
    • Iron / Fer
    • 10 %
  • INGREDIENTS

    Rhubarb, Unbleached Wheat Flour, Raspberries, Organic Cane Sugar, Palm Oil Shortening, Water, Unsalted Butter (Milk), Modified Tapioca Starch, Apple Cider Vinegar (Sulphites), Salt

  • ALLERGENS

    Contains Milk, Eggs and Wheat. Prepared at a facility that also prepares products containing Mustard Seeds, Peanuts, Treenuts, Sesame Seeds, Sulphites, Soy and Fish.

  • HANDLING AND STORAGE

    Keep Frozen.  180 days frozen - 5 days refrigerated.

  • BAKING INSTRUCTIONS

    (product should be baked from frozen for best results): Keep frozen until ready to bake. Remove from the carton and plastic wrapping prior to baking. Egg wash top crush.         

  • CONVENTIONAL OVEN

    Preferred method: Preheat oven to 300 F. Place on baking sheet and bake it for 55 - 60 minutes until top crust is deep golden brown and juices bubble. Carefully remove from oven and set aside for 5 minutes.

  • MICROWAVE OVEN

    Not Recommended.