Papetti’s® Fully Cooked Round Cinnamon Swirl French Toast, 120/1.5 oz
46025-75024-00
Offer a healthy high protein and fiber menu option with Wholesome bread battered in real eggs. It is baked, not fried, to provide ma de-from-scratch taste and appearance. Just heat and serve, saving time and labor.
365 Days
Shelf Life
Cooking Instructions
Preheat Temp 350°F; Time from Frozen 15 - 18 min; Time from Thawed 14 - 16 min; Preheat oven. Place a single layer of product on a baking sheet. Bake until thoroughly heated.
Nutrition Facts
Nutrition Facts
120 servings per container
Serving Size
43.00 GM ( 1 piece )
(43g)
Amount per serving
Calories 130
Calories from Fat 40
% Daily Value*
Total Fat 4.5g
6%
Saturated Fat 1g
5%
Trans Fat 0g
Cholesterol 35mg
12%
Sodium 150mg
7%
Total Carbohydrate 19g
7%
Dietary Fiber 1g
4%
Sugars 6g
Added Sugars 5
10%
Protein 3g
Calcium
16
Iron
1
6%
Potassium
22
Ingredients
BREAD: ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, SUGAR, WHEAT FLOUR, SOYBEAN OIL WITH CITRIC ACID PRESERVATIVE, EGGS, CONTAINS 2% OR LESS OF THE FOLLOWING: CINNAMON, SALT, YEAST, SORBITAN MONOSTERATE, CORN STARCH, CALCIUM SULFATE, ENZYMES, ASCORBIC ACID (ADDED AS A DOUGH CONDITIONER). EGG MIX: WHOLE EGGS, WHEY, SUGAR, NONFAT MILK, CONTAINS 2% OR LESS OF THE FOLLOWING: SOYBEAN OIL, NATURAL VANILLA FLAVOR, SALT, XANTHAN GUM, NATURAL BUTTER FLAVOR, CITRIC ACID.
Documents
Storage
Trucks carrying this product will be loaded and transported in a sanitary manner following all requirements stated in this specification. Product will be transported and stored at a temperature of 0°F (-17.7°C) or below with the actual temperature not to exceed 10°F. Once thawed, product shall be stored at or below 38°F.
Packaging Details
GTIN: 10746025750243
Unit Quantity: 120
Unit Size: 11.25 LB
Pallet Tie: 12
Pallet High: 9
Case Net Weight: 11.2500 LB
Case Gross Weight: 12.6650 LB
Case Width: 10.000 IN
Case Length: 16.000 IN
Case Height: 8.313 IN
Case Cube (Feet): 0.77 CF
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