Pineapple Macadamia Toga

Coconut, Macadamia Nuts, Pineapple, White Chocolate and cream cheese filling make a tiny island paradise in the palm of your hand. A perfect glaze is our ultimate icing on the cake. Le’ale’a!

Pineapple Macadamia toga

Product Info

Ingredients

HIGH GLUTEN FLOUR (ENRICHED WHEAT FLOUR (NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), MALTED BARLEY FLOUR), BUTTER (PASTEURIZED CREAM, SALT), WHOLE EGGS, HEAVY CREAM (CREAM, CONTAINS LESS THAN 1 % OF: CARRAGEENAN, CELLULOSE GUM, POLYSORBATE 80, GUAR GUM, MONOGLYCERIDES.), CREAM CHEESE (PASTEURIZED MILK AND CREAM, CHEESE CULTURE, SALT, GUAR GUM, CAROB BEAN GUM, XANTHAN GUM), SUGAR, WHITE CHOCOLATE (SUGAR, COCOA BUTTER, NONFAT DRY MILK, BUTTEROIL, SOY LECITHIN (AN EMULSIFIER), NATURAL FLAVOR), SWEETENED CONDENSED MILK (MILK, SUGAR), DESICCATED COCONUT(COCONUT AND SODIUM METABISULFITE (RETAINS WHITENESS).), MACADAMIA NUTS, LESS THAN 2% OF: DRIED PINEAPPLES, BAKING POWDER (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, CORN STARCH, MONOCALCIUM PHOSPHATE.), SALT

Baking Info

Based on smallest item size—Baking info for other sizes will vary.

  • Keep dough pucks frozen (0° +/- 10°F) until ready to bake.
  • When ready to bake, pre-heat oven to (375° – 400°).
  • Place parchment paper on sheet pan, and place dough pucks on pans, leaving enough space between each puck so when baked they will not touch.
  • After oven is pre-heated, place sheet pans in oven.
  • Set-timer and bake for 14-16 minutes.
  • Rotate pans halfway through baking process for an even bake.
  • Allow to cool, then drizzle with enclosed glaze.
Assets

The following is a link to a zip file for you to download all images and product spec sheets at once for your marketing and in-house needs.

Pineapple Macadamia Toga Asset Package

MILK, EGG, WHEAT, SOY, MACADAMIA, COCONUT

Shelf Life

  • Serve Shelf Life

    3-5 Days at Room Temperature

  • Frozen Shelf Life

    6-Months

Product Size/Weight & Spec Sheets

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