Tornados ®Habanero Cream Cheese Tornados- #86216 Printable PDF

Case Pack 3/8/3 oz
Net Case WT (lbs) 4.5
Gross Case WT (lbs) 5.26
Case Cube 0.276
Case Dimensions 12.31 x 7.94 x 4.88
Tier and High 20 x 9
Cases per Pallet 180
Master Case UPC 1 00 71007 86216 5
Nutrition Facts

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

Amount per serving
190
Calories

% Daily Value*

Total Fat 9g
12%

Saturated Fat 3g
15%

Trans Fat 0g

Cholesterol 10mg
3%

Sodium 320mg
14%

Total Carbohydrate 23g
8%

Dietary Fiber 1g
4%

Total Sugars 1g

Includes Added Sugars
2%

Protein 5g

Vitamin D 0mg
0%

Calcium 76mg
6%

Iron 1mg
6%

Potassium 0mg
0%

*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 WHEAT FLOUR (ENRICHED WITH NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), NEUFCHATEL CHEESE PRODUCT [MILK, NEUFCHATEL 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], PROCESSED MONTEREY JACK AND AMERICAN CHEESE BLEND WITH PEPPERS [MONTEREY JACK AND AMERICAN CHEESES (MILK, BACTERIAL CULTURE, SALT, MICROBIAL ENZYME), WATER, SKIM MILK, PALM OIL, SODIUM PHOSPHATES, MODIFIED CORNSTARCH, RED AND GREEN BELL AND JALAPENO PEPPERS, SALT, LACTIC ACID], VEGETABLE OIL (SOYBEAN AND/OR, CANOLA AND/OR CORN OIL), ROASTED RED PEPPER PUREE (RED BELL PEPPER, SALT, CITRIC ACID), RED PEPPER, BATTER MIX (YELLOW CORN FLOUR, ENRICHED BLEACHED WHEAT FLOUR [ENRICHED WITH NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], SPICES, SALT, PAPRIKA, JALAPENO PEPPER, BAKING POWDER, NATURAL FLAVOUR, GUAR GUM, OLEORESIN PAPRIKA AND TURMERIC), MODIFIED CORN STARCH, MALTODEXTRIN, DEXTROSE, HABANERO PUREE (HABANERO PEPPERS, SALT, CITRIC ACID, SODIUM BENZOATE), LACTIC ACID, SALT, XANTHAN GUM, DOUGH CONDITIONERS (YEAST, WHEAT GLUTEN, SUGAR, GUAR GUM, MODIFIED FOOD STARCH, SODIUM METABISULPHITE).
CONTAINS: WHEAT, MILK.

Shelf Life

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

Cooking Instructions

Fry From Thawed

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

Conventional Oven From Frozen

PREHEAT OVEN TO 350°F
COOKE 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 450°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 325°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 XXX°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 XXX°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
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 INSTRUCTION INSERT 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 X 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.