Tornados ®Cinnamon Roll Tornados- #00125 Printable PDF

Case Pack 3/8/3 oz
Net Case WT (lbs) 4.5
Gross Case WT (lbs) 5.26
Case Cube .280
Case Dimensions 4.88 x 7.94 x 12.31
Tier and High 20 x 9
Cases per Pallet 180
Master Case UPC 1 00 71007 00125 0
Nutrition Facts

24 servings per container
Serving Size
1 Tornado (85g)

Amount per serving
230
Calories

% Daily Value*

Total Fat 8g
10%

Saturated Fat 2.5g
13%

Trans Fat 0g

Cholesterol 10mg
3%

Sodium 150mg
7%

Total Carbohydrate 35g
13%

Dietary Fiber 0g
0%

Total Sugars 13g

Includes 12g Added Sugars
24%

Protein 4g

Vitamin D 0mg
0%

Calcium 42mg
4%

Iron 1mg
6%

Potassium 73mg
2%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to your daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

Ingredients: Water, Enriched flour (niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), Neufchâtel cheese product [milk, Neufchâtel cheese (milk, cream, bacterial culture), skim milk, palm oil, milk protein concentrate, bacterial culture, salt, carob bean gum, lactic acid, mono and diglycerides, citric acid, apo-carotenal], Sugars (sugar, powdered sugar, maltodextrin, dextrose), Soybean, canola and/or corn oils, Batter mix (yellow corn flour, bleached enriched flour (niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), sugar, dried whole egg, dextrose, skim milk powder, soy flour, salt, leavening [monocalcium phosphate, sodium bicarbonate], guar gum, polysorbate 80, natural flavours), Sweetened condensed milk, Modified cornstarch, Butter flavour, Artificial vanilla extract, Cinnamon, Lemon juice (water, lemon juice concentrate, sodium benzoate, sodium bisulphite), Salt, Xanthan gum, Lactic acid powder, Dough conditioners (yeast, wheat gluten, sugar, guar gum, modified potato starch, sodium metabisulphite).
Contains: Eggs, Milk, Soy, Wheat.

Shelf Life

Frozen: 455 days AT OR BELOW 10º F   Refrigerated: 6 days AT OR BELOW 40º F

Cooking Instructions

Other

TORNADOS SHOULD BE COOKED TO AN INTERNAL TEMPERATURE THAT REACHES OR EXCEEDS 161° F.
EQUIPMENT PERFORMANCE MAY VARY, ADJUST TIME AND TEMPERATURE ACCORDINGLY.

Conventional Oven From Frozen

PREHEAT OVEN TO 350º F
COOK FOR 25 MINUTES
PREHEAT OVEN TO APPROPRIATE TEMPERATURE SHOWN IN CHART.
PLACE TORNADOS ON COOKING SHEET THAT HAS BEEN LINED WITH PARCHMENT PAPER OR LIGHTLY COATED WITH COOKING SPRAY.
PLACE IN PREHEATED OVEN FOR TIME SHOWN IN CHART, OR UNTIL 161°F IS ACHIEVED.
CHECK TEMPERATURE AND IF NECESSARY, CONTINUE COOKING UNTIL INTERNAL CORE TEMPERATURE REACHES OR EXCEEDS 161°F.

Conventional Oven From Thawed

PREHEAT OVEN TO 450º F
COOK FOR 12 MINUTES
PREHEAT OVEN TO APPROPRIATE TEMPERATURE SHOWN IN CHART.
PLACE TORNADOS ON COOKING SHEET THAT HAS BEEN LINED WITH PARCHMENT PAPER OR LIGHTLY COATED WITH COOKING SPRAY.
PLACE IN PREHEATED OVEN FOR TIME SHOWN IN CHART, OR UNTIL 161°F IS ACHIEVED.
CHECK TEMPERATURE AND IF NECESSARY, CONTINUE COOKING UNTIL INTERNAL CORE TEMPERATURE REACHES OR EXCEEDS 161°F.

Convection Oven From Frozen

PREHEAT OVEN TO 325º F, SET FAN TO HI
COOK FOR 15 MINUTES
PREHEAT OVEN TO APPROPRIATE TEMPERATURE SHOWN IN CHART.
PLACE TORNADOS ON COOKING SHEET THAT HAS BEEN LINED WITH PARCHMENT PAPER OR LIGHTLY COATED WITH COOKING SPRAY.
PLACE IN PREHEATED OVEN FOR TIME SHOWN IN CHART, OR UNTIL 161°F IS ACHIEVED, CHECK TEMPERATURE AND IF NECESSARY, CONTINUE COOKING UNTIL INTERNAL CORE TEMPERATURE REACHES OR EXCEEDS 161°F.

Convection Oven From Thawed

PREHEAT OVEN TO 325° F, SET FAN TO HI
COOK FOR 12 MINUTES
PREHEAT OVEN TO APPROPRIATE TEMPERATURE SHOWN IN CHART.
PLACE TORNADOS ON COOKING SHEET THAT HAS BEEN LINED WITH PARCHMENT PAPER OR LIGHTLY COATED WITH COOKING SPRAY.
PLACE IN PREHEATED OVEN FOR TIME SHOWN IN CHART, OR UNTIL 161°F IS ACHIEVED, CHECK TEMPERATURE AND IF NECESSARY, CONTINUE COOKING UNTIL INTERNAL CORE TEMPERATURE REACHES OR EXCEEDS 161°F.

Fry From Thawed

PREHEAT OIL IN DEEP FRYER TO 375° F
THAWED: COOK FOR 3 MINUTES 30 SECONDS
PLACE THAWED TORNADOS INTO FRY BASKET AND CLOSE LID, OR USE SECOND FRY BASKET AS LID TO PREVENT TORNADOS FROM FLOATING.
PLACE LOADED FRY BASKET INTO PREHEATED OIL FOR TIME SHOWN IN CHART, OR UNTIL 161°F IS ACHIEVED.
CHECK TEMPERATURE AND IF NECESSARY, CONTINUE COOKING UNTIL INTERNAL CORE TEMPERATURE REACHES OR EXCEEDS 161°F.
DO NOT FRY FROZEN TORNADOS.

Roller Grill From Frozen

SEE INSTRUCTIONS FOR COOK TIME
PREHEAT ROLLER GRILL ON “10” OR “HIGH” SETTING FOR 10 MINUTES. REDUCE TEMPERATURE TO “7” OR “MEDIUM” HEAT.
FILL ROLLER GRILL WITH FROZEN TORNADOS.
USE FLAVOR GRILL TAGS TO SEPARATE FLAVORS.
USE “NOT READY” GRILL TAGS UNTIL COOKED.
COOK TORNADOS UNTIL INTERNAL CORE TEMPERATURE REACHES OR EXCEEDS 161°F.
IF A TORNADO WILL NOT ROLL, FLIP IT END TO END.
REMOVE “NOT READY” GRILL TAGS WHEN READY TO SERVE PLACE FULLY COOKED TORNADOS IN THE SLEEVES PROVIDED AND HAND TO CUSTOMER.
COOKED TORNADOS MAY BE HELD ON GRILL – OR IN A WARMING CASE – UP TO 4 HOURS AS LONG AS CORE TEMPERATURE REMAINS BETWEEN 140°F AND 160°F.
AS PRODUCT SELLS, CONSOLIDATE COOKED TORNADOS FORWARD PLACE FROZEN TORNADOS TOWARD THE BACK OF GRILL BEHIND “NOT READY” TAG UNTIL THEY ARE PROPERLY COOKED AND READY FOR SALE.