Tornados ®Chicken, Bacon & Cheddar Tornados - #86843 Printable PDF

Case Pack 3/8/3 oz
Net Case WT (lbs) 4.5
Gross Case WT (lbs) 5.26
Case Cube 0.28
Case Dimensions 12 5/16 x 7 15/16 x 4 7/8
Tier and High 20 x 9
Cases per Pallet 180
Sell Unit UPC N/A
Master Case UPC 1 00 71007 86843 3

Ingredients &
Nutrition Facts

Nutrition Facts

Serving Size (g)

Servings Per Container 24

Amount Per Serving

Calories 180

Calories from Fat 60

% Daily Value *

Total Fat 7g

11%

Saturated Fat 1.5g

8%

Trans Fat 0g

Cholesterol 10mg

3%

Sodium 360mg

15%

Total Carbohydrate 23g

8%

Dietary Fiber 1g

4%

Sugars 1g

Protein 7g

Vitamin A

10%

Vitamin C

2%

Calcium

4%

Iron

8%

* Percent Daily Values based on a 2,000 Calorie Diet

Ingredients

INGREDIENTS: WATER, ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), COOKED CHICKEN BREAST (CHICKEN BREAST, WATER, POTATO STARCH, SALT, NATURAL FLAVOURS, CHILI PEPPER), VEGETABLE OIL (SOYBEAN AND/OR CANOLA AND/OR CORN OIL), TOMATOES (WITH TOMATO JUICE, CITRIC ACID, CALCIUM CHLORIDE), BATTER MIX (ENRICHED WHEAT FLOUR (ENRICHED WITH NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), YELLOW CORN FLOUR, SALT, LEAVENING (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, CORN STARCH, MONOCALCIUM PHOSPHATE), BEET POWDER, BETA CAROTENE, LACTIC ACID, ONION POWDER, JALAPENO PEPPER, GARLIC POWDER, CALCIUM LACTATE, SPICES, CHEDDAR CHEESE (MILK, BACTERIAL CULTURE, SALT, MICROBIAL ENZYME), PAPRIKA AND ANNATTO EXTRACTS, YEAST EXTRACT, GUAR GUM, NATURAL FLAVOUR, BUTTERMILK POWDER, MALTODEXTRIN, HYDROLYZED CASEIN), APPLEWOOD SMOKED BACON (PORK, WATER, SALT, SUGAR, SMOKE FLAVOUR, SODIUM PHOSPHATES, SODIUM ERYTHORBATE, SODIUM NITRITE, SMOKE), GRILLED ONION, CHEDDAR CHEESE (MILK, BACTERIAL CULTURE, SALT, MICROBIAL ENZYME, ANNATTO), PROCESSED CHEDDAR CHEESE PRODUCT (MILK, BACTERIAL CULTURE, SALT, MICROBIAL ENZYME), WATER, BUTTER (CREAM, SALT), SALT, NATURAL FLAVOUR, SODIUM PHOSPHATE, LACTIC ACID, MICROBIAL ENZYME, COLOUR), CHEDDAR CHEESE PRODUCT (WATER, PALM OIL, CHEDDAR CHEESE (MILK, BACTERIAL CULTURE, SALT, MICROBIAL ENZYME), RENNET CASEIN, MODIFIED CORNSTARCH, SODIUM PHOSPHATES, SALT, LACTIC ACID, NATURAL FLAVOUR, ANNATTO), MODIFIED CORNSTARCH, MALTODEXTRIN, TEXTURED SOY PROTEIN, SALT, JALAPENO PEPPERS (WITH SALT, ACETIC ACID, WATER, CALCIUM CHLORIDE), CHEDDAR CHEESE FLAVOUR (CORN SYRUP SOLIDS, CHEDDAR CHEESE (MILK, BACTERIAL CULTURE, SALT, MICROBIAL ENZYME), SALT, YEAST EXTRACT, DISODIUM PHOSPHATE, NATURAL FLAVOURS, ANNATTO), DEXTROSE, GRANULATED GARLIC, LACTIC ACID, SPICES, DOUGH CONDITIONERS (YEAST, WHEAT GLUTEN, SUGAR, GUAR GUM, MODIFIED POTATO STARCH, SODIUM METABISULPHITE).
CONTAINS: WHEAT, MILK, SOY.

Cooking Instructions

Conventional Oven

Frozen
25 MINUTES @ 350ºF
Thawed
12 MINUTES @ 450°F
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

Temperature
325°F
Frozen
FAN HI, 15 MINUTES
Thawed
FAN HI, 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

Deep Fryer

Temperature
375°F
Frozen
DO NOT FRY FROZEN TORNADOS
Thawed
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

Other

Temperature
SEE INSTRUCTIONS
ROLLER GRILL - PREHEAT ROLLER GRILL ON “10” OR “HIGH” SETTING FOR 10 MINUTES REDUCE TEMPERATURE TO “7” OR “MEDIUM”. 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