| GTIN |
00032100053020 |
| Case |
|
| Gross Weight |
1.985 lbs |
| Net Weight |
1.6875 lbs |
| Size |
1.65″×8″×8″ |
| Shelf Life |
Arrival 90 days / Production 455 days |
BAKE
- Baking Handling 1. Preheat oven: CONVENTIONAL: 400F All pies. CONVECTION: 400F Fruit pies. 350F Custard pies. 2. Remove FROZEN pie(s) from carton; and place pieces on flat sheet pan. 3. Bake: Conventional oven 50-55 min. Convection oven 40-45 min. Until crusts on fruit pies are light brown or filling begins to boil. Outside ring of custard pies should have a firm set and some browning is normal. Center of pie should shake like gelatin and will set as it cools. Do Not Overbake. Note: Ovens vary. Adjust oven times and temperature as necessary. 4. Remove pies from oven on sheet pans and allow to cool for 2 hours. Never handle hot pies by the edge of pans. 5. Package and merchandise as directed.
INGREDIENTS: PUMPKIN, ENRICHED FLOUR (WHEAT FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), HIGH FRUCTOSE CORN SYRUP, SKIM MILK, WHEY, EGGS, SUGAR, VEGETABLE OIL (PALM, SOYBEAN AND/OR COTTONSEED OILS). CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: MODIFIED CORN STARCH, MALTODEXTRIN, CORN FLOUR, SOY LECITHIN, SALT, CINNAMON, POTASSIUM SORBATE (PRESERVATIVE), CARRAGEENAN, DEXTRIN, GLUCONO DELTA LACTONE, NATURAL FLAVOR, SODIUM TRIPOLYPHOSPHATE, NUTMEG, SPICES, GINGER, SOY FLOUR. CONTAINS WHEAT, MILK, EGGS AND SOY.
| % Daily Value* |
| Total Fat 10g |
16% |
| Saturated Fat 4.5000g |
21% |
| Trans Fat 0g |
|
| Cholesterol 40mg |
13% |
| Sodium 390mg |
16% |
| Total Carbohydrate 47g |
16% |
| Dietary Fiber 2g |
7% |
| Sugars 27g |
|
| Protein 4g |
|
| |
|
Vitamin A 0mg
10%
|
|
Vitamin C 0mg
4%
|
|
Calcium 0mg
6%
|
|
Iron 0mg
8%
|
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Crustacens
Eggs
Fish
Milk
Molluscs
Peanuts
Soy
Tree Nuts
Wheat
