Conestoga Classic Whole Grain Simple Split Biscuit 144/2.25 oz.
PRODUCT NUMBER 215812
GTIN 10721881202174
PIECES PER CASE 144
Conestoga whole grain biscuits are rich and delicious, fully baked, and only require thawing and reheating. These biscuits are perfect for students meals and are easy to repare. Biscuits reheat in about five minutes and are packed in bakeable trays.
PRODUCT CODES
Product Number 215812
GTIN 10721881202174
GENERAL
Storage Conditions Frozen 0°F +/- 10°
Primary Shelf Life 360 Days
Case Dimensions 10.81 IN x 19.63 IN x 13.31 IN
Gross Weight 21.75 lbs.
Net Weight 20.25 lbs.
Cases Per Layer 7
Layers Per Pallet 7
Cases Per Pallet 49
NUTRITION FACTS
Serving Size 1 Biscuit (64g)
Amount Per Serving
Calories 210
Total Fat 10.0g 13%
Saturated Fat 5.0g 27%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 400mg 17%
Total Carbohydrate 27g 10%
Dietary Fiber 2g 8%
Total Sugars 3g
Includes 2g 4%
Protein 4g
Vitamin D 0mcg 0%
Calcium 100mg 8%
Iron 1.7mg 10%
Potassium 180mg 4%
*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
DEFROST COMPLETELY – Allow Individual bakeable tray to stand at room temperature ofr a minimum of 2 hours (entire case allow to stand at room temperature no more than 36 hours). Preheat over 425°F. Unwrap bakeable tray and brush biscuits with butter. Place bakeable tray in preheated oven and bake 4-6 minutes (Convection Oven -350°F for 3-5 minutes). If baking on a sheet pan, reduce baking time by 1 minute. Remove from oven and brush again with butter.
INGREDIENTS
WHOLE WHEAT FLOUR, ENRICHED BLEACHED FLOUR (WHEAT FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), CULTURED BUTTERMILK (SKIM MILK, NONFAT MILK SOLIDS, CULTURES ADDED), WATER, PALM OIL, SUGAR, Contains less than 2%: BAKING SODA, SODIUM ALUMINUM PHOSPHATE, DEXTROSE, SALT, CALCIUM ACID PYROPHOSPHATE, POTASSIUM BICARBONATE, MONOCALCIUM PHOSPHATE.
CONTAINS ALLERGENS:
WHEAT, MILK
MAY CONTAIN:
EGG, SOY