SCC ItemUPC ProductCode EnglishProductNameLong FrenchProductNameLong ManSubGroupID ManSubGroup PriceListStatus ProductLabelType UnitSize UnitofMeasure UnitQuantity CaseHeight_in CaseHeight_cm CaseLength_in CaseLength_cm CaseWidth_in CaseWidth_cm CaseGrossWeight_lb CaseGrossWeight_kg CaseNetWeight_lb CaseNetWeight_kg NumberofCubicFeet NumberofCubicMeters_m Kosher PalletHigh PalletTie ShelfLife Ingredients Ingredients_Fr ServingSize Calories_Cal TotalFat SaturatedFat TransfattyAcids Cholesterol_mg Sodium_mg Carbohydrates TotalDietaryFibre TotalSugar Protein VitaminA_re VitaminC_mg Calcium_mg Iron_mg ServingSizeALT CaloriesALT TotalFatALT TotalFatDVALT SaturatedFatALT TransfattyAcidsALT TransandSaturatedFatDVALT CholesterolALT CholesterolDVALT SodiumALT SodiumDVALT CarbohydratesALT CarbohydratesDVALT TotalDietaryFibreALT TotalDietaryFibreDVALT TotalSugarALT ProteinALT VitaminAREDVALT VitaminCDVALT CalciumDVALT IronDVALT PreparationandCookingSuggestions PreparationandCookingSuggestions_Fr 00049800007567 00756 OG OVEN FIRED PLAIN FLATS OG OVEN FIRED PLAIN FLATS PG-154-Flat Bread Branded 2.7 OZ 48 4.375 11.11 18.313 46.52 12.313 31.28 8.97 4.07 8.1 3.67 .571 .016 NOT KOSHER 16 7 180 ENRICHED UNBLEACHED WHEAT FLOUR (NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID, MALTED BARLEY FLOUR, ASCORBIC ACID), WATER, SOYBEAN OIL, YEAST, CONTAINS 2% OR LESS OF: WHEY (A MILK DERIVATIVE), SALT, DOUGH CONDITIONER (DEFATTED SOY FLOUR, GUAR GUM, MONO AND DYGLYCERIDES, DEXTROSE, ENZYMES, L-CYSTEINE HYDROCHLORIDE), SUGAR, LEAVENING (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, MONOCALCIUM PHOSPHATE), WHEAT GLUTEN, SODIUM STEAROYL LACTYLATE, TO PRESERVE FRESHNESS (CALCIUM PROPIONATE). CONTAINS: WHEAT, SOY, MILK ENRICHED UNBLEACHED WHEAT FLOUR (NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID, MALTED BARLEY FLOUR, ASCORBIC ACID), WATER, SOYBEAN OIL, YEAST, CONTAINS 2% OR LESS OF: WHEY (A MILK DERIVATIVE), SALT, DOUGH CONDITIONER (DEFATTED SOY FLOUR, GUAR GUM, MONO AND DYGLYCERIDES, DEXTROSE, ENZYMES, L-CYSTEINE HYDROCHLORIDE), SUGAR, LEAVENING (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, MONOCALCIUM PHOSPHATE), WHEAT GLUTEN, SODIUM STEAROYL LACTYLATE, TO PRESERVE FRESHNESS (CALCIUM PROPIONATE). CONTAINS: WHEAT, SOY, MILK 7.6 287.30 7.020 1.090 0 3.0 556.180 47.310 1.960 1.40 8.720 0 7.00 81.37 2.810 1 FLATBREAD (76 G) 220 5 1 0 0 420 36 1 1 7 READ LABEL READ LABEL 00750903047205 04720 ALN UNICED 1/2 SHEET WHT MARBLE CAKE ALN UNICED 1/2 SHEET WHT MARBLE CAKE 663 PG-663-JWA UNICED SHEET CAKE Published Branded 1.81 Kg 5 12.38 31.45 17.81 45.24 13.06 33.17 21.625 9.81 18.13 8.22 1.666 .047 Kosher - Dairy 3 8 270 INGREDIENTS FOR CANADIAN MARKET: SUGAR, ENRICHED BLEACHED WHEAT FLOUR, WATER, LIQUID WHOLE EGG, SOYABEAN OIL, DRIED EGG WHITE, ALKALI PROCESSED COCOA, SKIM MILK POWDER, PROPYLENE GLYCOL MONO AND DIESTERS OF FATS AND FATTY ACIDS, SALT, SODIUM BICARBONATE, WHEAT STARCH, MODIFIED CORN STARCH, DEXTROSE, MONO AND DIGLYCERIDES, SODIUM ALUMINUM PHOSPHATE, MONOCALCIUM PHOSPHATE, SODIUM ACID PYROPHOSPHATE, SODIUM STEAROYL-2-LACTYLATE, XANTHAN GUM, POLYSORBATE 60, SOYA LECITHIN, NATURAL AND ARTIFICIAL FLAVOR (CONTAINS MILK INGREDIENTS), GLUCOSE SYRUP SOLIDS, SODIUM CASEINATE (A MILK DERIVATIVE). PRODUCT NAME: GÂTEAU BLANC MARBRÉ 1/2 PLAQUE INGREDIENTS POUR LE MARCHE CANADIEN: SUCRE, FARINE DE BLE ENRICHIE BLANCHIE, EAU, OEUFS ENTIERS LIQUIDES, HUILE DE SOYA, POUDRE DE BLANC D'OEUF, CACAO TRAITE A L'ALCALI, LAIT ECREME EN POUDRE, GLYCOL DE PROPYLENE MONO ET DIESTERS DES GRAISSES ET DES ACIDES GRAS, SEL, BICARBONATE DE SODIUM, AMIDON DE BLE, AMIDON DE MAIS MODIFIE, DEXTROSE, MONO ET DIGLYCERIDES, PHOSPHATE DOUBLE D'ALUMINIUM ET DE SODIUM, PHOSPHATE MONOCALCIQUE, PYROPHOSPHATE ACIDE DE SODIUM, STEAROYL-2-LACTYLATE DE SODIUM, GOMME DE XANTHANE, POLYSORBATE 60, LECITHINE DE SOYA, AROME NATURELLE ET ARTIFICIELLE (CONTIENT DES INGREDIENTS DE LAITERIE), SOLIDES DE SIROP DE GLUCOSE, CASEINATE DE SODIUM (UN DERIVE DE LAIT). 82.2 331.62 10.81 2.76 0.26 35.78 524.25 53.56 1.01 32.89 5.02 13.23 0.02 43.87 4.64 1/20 CAKE (82 G) 270 9 14 2.5 0.2 12 30 10 430 18 44 15 1 3 27 4 2 0 4 25 HANDLING INSTRUCTIONS NOT REQUIRED. HANDLING INSTRUCTIONS NOT REQUIRED 00750903047205 04720 ALN UNICED 1/2 SHEET WHT MARBLE CAKE ALN UNICED 1/2 SHEET WHT MARBLE CAKE 663 PG-663-JWA UNICED SHEET CAKE Published Branded 1.81 Kg 5 12.38 31.45 17.81 45.24 13.06 33.17 21.625 9.81 18.13 8.22 1.666 .047 Kosher - Dairy 3 8 270 INGREDIENTS FOR CANADIAN MARKET: SUGAR, ENRICHED BLEACHED WHEAT FLOUR, WATER, LIQUID WHOLE EGG, SOYABEAN OIL, DRIED EGG WHITE, ALKALI PROCESSED COCOA, SKIM MILK POWDER, PROPYLENE GLYCOL MONO AND DIESTERS OF FATS AND FATTY ACIDS, SALT, SODIUM BICARBONATE, WHEAT STARCH, MODIFIED CORN STARCH, DEXTROSE, MONO AND DIGLYCERIDES, SODIUM ALUMINUM PHOSPHATE, MONOCALCIUM PHOSPHATE, SODIUM ACID PYROPHOSPHATE, SODIUM STEAROYL-2-LACTYLATE, XANTHAN GUM, POLYSORBATE 60, SOYA LECITHIN, NATURAL AND ARTIFICIAL FLAVOR (CONTAINS MILK INGREDIENTS), GLUCOSE SYRUP SOLIDS, SODIUM CASEINATE (A MILK DERIVATIVE). PRODUCT NAME: GÂTEAU BLANC MARBRÉ 1/2 PLAQUE INGREDIENTS POUR LE MARCHE CANADIEN: SUCRE, FARINE DE BLE ENRICHIE BLANCHIE, EAU, OEUFS ENTIERS LIQUIDES, HUILE DE SOYA, POUDRE DE BLANC D'OEUF, CACAO TRAITE A L'ALCALI, LAIT ECREME EN POUDRE, GLYCOL DE PROPYLENE MONO ET DIESTERS DES GRAISSES ET DES ACIDES GRAS, SEL, BICARBONATE DE SODIUM, AMIDON DE BLE, AMIDON DE MAIS MODIFIE, DEXTROSE, MONO ET DIGLYCERIDES, PHOSPHATE DOUBLE D'ALUMINIUM ET DE SODIUM, PHOSPHATE MONOCALCIQUE, PYROPHOSPHATE ACIDE DE SODIUM, STEAROYL-2-LACTYLATE DE SODIUM, GOMME DE XANTHANE, POLYSORBATE 60, LECITHINE DE SOYA, AROME NATURELLE ET ARTIFICIELLE (CONTIENT DES INGREDIENTS DE LAITERIE), SOLIDES DE SIROP DE GLUCOSE, CASEINATE DE SODIUM (UN DERIVE DE LAIT). 82.2 331.62 10.81 2.76 0.26 35.78 524.25 53.56 1.01 32.89 5.02 13.23 0.02 43.87 4.64 1/20 CAKE (82 G) 270 9 14 2.5 0.2 12 30 10 430 18 44 15 1 3 27 4 2 0 4 25 HANDLING INSTRUCTIONS NOT REQUIRED. HANDLING INSTRUCTIONS NOT REQUIRED 00049800046498 04649 WHITE WHEAT 9" X 9" OVEN FIRED FLATS BRIFFES PLATS BLANC AU BLE 9" X 9" CUIRE AU FOUR PG-154-Flat Bread Published Branded 170 GR 80 6.63 16.84 18.81 47.78 18.81 47.78 32.65 14.81 30 13.61 1.358 .038 NOT KOSHER 6 6 270 INGREDIENTS FOR CANADIAN MARKET: WHOLE GRAIN WHOLE WHEAT FLOUR, ENRICHED WHEAT FLOUR, WATER, YEAST, SOYBEAN OIL, OLIVE OIL, SUGAR, SALT, AMYLASE, DEXTROSE, SODIUM STEAROYL-2-LACTYLATE, CALCIUM PROPIONATE. MANUFACTURED ON SHARED EQUIPMENT WITH MILK, SESAME SEEDS AND SOY PRODUCT NAME: BRIFFES PLATS BLANC AU BLE 9" X 9" CUIRE AU FOUR INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE GRAINS ENTIERS ET DE BLE ENTIER. FARINE DE BLE ENRICHIE, EAU, LEVURE, HUILE DE SOYA, HUILE D'OLIVE, SUCRE, SEL, AMYLASE, DEXTROSE, STEAROYL-2-LACTYLATE DE SODIUM, PROPIONATE DE CALCIQUE. MANUFACTURE SUR DE L'EQUIPEMENT PARTAGE AVEC DU LAIT, GRAINS DE SESAME ET DU SOYA 56 251.71 4.27 0.6 0.03 0 485.76 45.03 4.8 2.07 8.29 3.75 0.04 12.33 2.57 1/6 FLATBREAD (56 G) 140 2.5 4 0.3 0 0 0 0 270 11 25 8 3 11 1 5 0 0 10 1. STORE PRODUCT FROZEN AT 0 F (-18 C). 2. FOR BEST RESULTS AND TO PREVENT PRODUCT DRYNESS, THAW FLATBREAD AT AMBIENT TEMPERATURE (I.E. 75 F (24 C)). THAWING UNDER REFRIGERATION IS NOT RECOMMENDED. 3. TO THAW AN ENTIRE CASE, REMOVE FROM THE FREEZER AND LEAVE IN THE ORIGINAL PACKAGING WITH INNER BAGS SEALED. PRODUCT WILL THAW AT ROOM TEMPERATURE IN APPROXIMATELY 8 TO 12 HOURS. 4. TO THAW A PARTIAL CASE, REMOVE DESIRED NUMBER OF BAGS FROM THE CASE, THEN RESEAL THE CASE AND RETURN TO THE FREEZER. KEEP INNER BAGS SEALED. PRODUCT WILL THAW AT ROOM TEMPERATURE IN APPROXIMATELY 3 TO 6 HOURS. 5. FOR OPTIMAL PRODUCT PERFORMANCE, THAWED FLATBREAD SHOULD BE USED WITHIN 15 HOURS. 6. THAWED PRODUCT MAY BE MICROWAVED FOR 15 SECONDS AT MEDIUM POWER TO PROMOTE ELASTICITY. MODE D'EMPLOI: 1. CONSERVER LE PRODUIT AU CONGELATEUR A 0 F (-18 C). 2. POUR DE MEILLEURS RESULTATS ET AFIN DE PREVENIR LE DESSECHEMENT, DECONGELER LE PAIN PLAT A LA TEMPERATURE DE LA PIECE (I.E. 75 F (24 C)). LA DECONGELATION AU REFRIGERATEUR N'EST PAS RECOMMANDEE. 3. POUR DECONGELER UNE CAISSE ENTIERE, RETIRE DU CONGELATEUR ET LAISSER DANS L'EMBALLAGE ORIGINAL EN PRENANT SOIN DE LAISSER LES SACS SCELLES. LE PRODUIT DECONGELERA A LA TEMPERATURE DE LA PIECE EN ENVIRON 8 A 12 HEURES. 4. POUR DECONGELER UNE PARTIE DE LA CAISSE, RETIRE LE NOMBRE DESIRE DE SACS DE LA CAISSE. SCELLER A NOUVEAU LA CAISSE ET REMETTRE AU CONGELATEUR. GARDER LES SACS SCELLES. LE PRODUIT DECONGELERA A LA TEMPERATURE DE LA PIECE EN ENVIRON 3 A 6 HEURES. 5. POUR UNE PERFORMANCE MAXIMALE, LES PAINS PLATS DECONGELES DEVRAIENT ETRE UTILISES DANS LES 15 HEURES. 6. LE PRODUIT DECONGELE PEUT ETRE MIS AU MICRO-ONDES PENDANT 15 MINUTES A INTENSITE MOYENNE POUR ENCOURAGER L'ELASTICITE. 00750903059956 05995 WHITE GANACHE GANACHE JWA BLANC 627 PG-627-DONUT & FUDGE ICINGS Non Published Private Label 17.6 Kg 1 11.13 28.27 12.5 31.75 12.5 31.75 41.585 18.86 39 17.69 1.006 .028 Not Kosher 4 12 270 SUGAR, WATER, CORN SYRUP, HYDROGENATED PALM KERNEL OIL, PARTIALLY HYDROGENATED SOYBEAN OIL, CONTAINS LESS THAN 2% OF THE FOLLOWING: NATURAL AND ARTIFICIAL FLAVOR, PARTIALLY HYDROGENATED COTTONSEED OIL, POLYSORBATE 60, SALT, SOY LECITHIN (AN EMULSIFIER), TO PRESERVE FRESHNESS (POTASSIUM SORBATE), MONO AND DIGLYCERIDES, CITRIC ACID, ARTIFICIAL COLOR (YELLOW 5). SUGAR, WATER, CORN SYRUP, HYDROGENATED PALM KERNEL OIL, PARTIALLY HYDROGENATED SOYBEAN OIL, CONTAINS LESS THAN 2% OF THE FOLLOWING: NATURAL AND ARTIFICIAL FLAVOR, PARTIALLY HYDROGENATED COTTONSEED OIL, POLYSORBATE 60, SALT, SOY LECITHIN (AN EMULSIFIER), TO PRESERVE FRESHNESS (POTASSIUM SORBATE), MONO AND DIGLYCERIDES, CITRIC ACID, ARTIFICIAL COLOR (YELLOW 5). 396.08 10.15 7.37 0.16 0.02 86.62 76.09 0.02 72.97 0.01 0.28 0.01 2.63 0.12 Handling instructions are not required Les intructions de traitement ne sont pas requis 00750903052612 05261 JW ALLEN UNICED 7" LAYER CHOC CAKE GATEAU ETAGE 7" NON DECORE CHOCOLAT SAVEUR NATURELLE ET ARTIFICIELLE PG-660-JWA UNICED Published Branded 255 GR 24 9.5 24.13 20.25 51.44 14.25 36.2 15.875 7.2 13.875 6.29 1.586 .045 Kosher - Dairy 4 7 270 SUGAR, ENRICHED BLEACHED WHEAT FLOUR, WATER, SOYABEAN OIL, LIQUID WHOLE EGG, ALKALI PROCESSED COCOA, DRIED EGG WHITE, PROPYLENE GLYCOL MONO AND DIESTERS OF FATS AND FATTY ACIDS, WHEY (A MILK DERIVATIVE), SALT, SODIUM BICARBONATE, MONO AND DIGLYCERIDES, WHEAT STARCH, SKIM MILK POWDER, SODIUM ACID PYROPHOSPHATE, NATURAL AND ARTIFICIAL FLAVOUR, MODIFIED TAPIOCA STARCH, SODIUM CASEINATE (A MILK DERIVATIVE), POLYSORBATE 60, GUAR GUM, GLUCOSE SYRUP SOLIDS, MONOCALCIUM PHOSPHATE, XANTHAN GUM, SODIUM STEAROYL-2-LACTYLATE, MODIFIED CORN STARCH, SOYA LECITHIN. INGREDIENTS POUR LE MARCHE CANADIEN: SUCRE, FARINE DE BLE ENRICHIE BLANCHIE, EAU, HUILE DE SOYA, OEUFS ENTIERS LIQUIDES, CACAO TRAITE A L'ALCALI, POUDRE DE BLANC D'OEUF, GLYCOL DE PROPYLENE MONO ET DIESTERS DES GRAISSES ET DES ACIDES GRAS, PETIT- LAIT (UN DERIVE DE LAIT), SEL, BICARBONATE DE SODIUM, MONO ET DIGLYCERIDES, AMIDON DE BLE, LAIT ECREME EN POUDRE, PYROPHOSPHATE ACIDE DE SODIUM, AROME NATURELLE ET ARTIFICIELLE, AMIDON DE TAPIOCA MODIFIE, CASEINATE DE SODIUM (UN DERIVE DE LAIT), POLYSORBATE 60, GOMME DE GUAR, SOLIDES DE SIROP DE GLUCOSE, PHOSPHATE MONOCALCIQUE, GOMME DE XANTHANE, STEAROYL-2-LACTYLATE DE SODIUM, AMIDON DE MAIS MODIFIE, LECITHINE DE SOYA. 330.92 11.53 2.87 0.27 29.91 532.05 50.20 2.03 30.82 6.59 0 0.05 61.82 14.15 289.5 10.29 16 2.65 .248 3 25.989 9 480.5 20 43.647 15 1.762 7 27.313 5.56 0 0 4 90 FOR BEST RESULTS: 1. REMOVE CAKE LAYER FROM PROTECTIVE BAG WHILE FROZEN 2. ALLOW SHEET CAKE TO PARTIALLY THAW FOR 15 MINUTES 3. APPLY DESIRED ICING 4. MERCHANDISE EITHER SERVICE OR SELF SERVICE, AS DESIRED 5. LAYERS CAN BE SPLIT EASILY AFTER THAWING FOR 30 MINUTES POUR OBTENIR DE MEILLEURS RÉSULTATS : 1. RETIRER L'ÉTAGE DE GÂTEAU ENCORE CONGELÉ DU SAC PROTECTEUR. 2. LAISSER LE GÂTEAU RECTANGULAIRE DÉCONGELER PARTIELLEMENT PENDANT 15 MINUTES. 3. APPLIQUER LE GLAÇAGE DÉSIRÉ. 4. OFFRIR EN LIBRE-SERVICE OU AVEC SERVICE, À VOTRE DISCRÉTION. 5. LES ÉTAGES SE SÉPARENT FACILEMENT APRÈS 30 MINUTES DE DÉCONGÉLATION. 00750903035011 03501 ALN UNICED FULL SHEET CHOCOLATE CK NAT & ART FL GATEAU PLAQUE COMPLETE NON DECORE CHOCOLAT NATURELLE ET SAVEUR ARTIFICIELLE PG-663-JWA UNICED SHEET CAKE Published Branded 3.29 Kg 3 8 20.32 25.75 65.41 18 45.72 26.25 11.91 21.75 9.87 2.146 .061 Kosher - Dairy 5 4 270 SUGAR, ENRICHED BLEACHED WHEAT FLOUR, WATER, SOYABEAN OIL, LIQUID WHOLE EGG, ALKALI PROCESSED COCOA, DRIED EGG WHITE, SKIM MILK POWDER, SODIUM BICARBONATE, PROPYLENE GLYCOL MONO AND DIESTERS OF FATS AND FATTY ACIDS, SALT, WHEAT STARCH, MONO AND DIGLYCERIDES, NATURAL AND ARTIFICIAL FLAVOUR, MODIFIED TAPIOCA STARCH, SODIUM ACID PYROPHOSPHATE, SODIUM ALUMINUM PHOSPHATE, MONOCALCIUM PHOSPHATE, POLYSORBATE 60, GUAR GUM, SODIUM STEAROYL-2-LACTYLATE, SOYA LECITHIN, XANTHAN GUM, GLUCOSE SYRUP SOLIDS, SODIUM CASEINATE (A MILK DERIVATIVE), MODIFIED CORN STARCH. SUCRE, FARINE DE BLE ENRICHIE BLANCHIE, EAU, HUILE DE SOYA, OEUFS ENTIERS LIQUIDES, CACAO TRAITE A L'ALCALI, POUDRE DE BLANC D'OEUF, LAIT ECREME EN POUDRE, BICARBONATE DE SODIUM, GLYCOL DE PROPYLENE MONO ET DIESTERS DES GRAISSES ET DES ACIDES GRAS, SEL, AMIDON DE BLE, MONO ET DIGLYCERIDES, AROME NATURELLE ET ARTIFICIELLE, AMIDON DE TAPIOCA MODIFIE, PYROPHOSPHATE ACIDE DE SODIUM, PHOSPHATE DOUBLE D'ALUMINIUM ET DE SODIUM, PHOSPHATE MONOCALCIQUE, POLYSORBATE 60, GOMME DE GUAR, STEAROYL-2-LACTYLATE DE SODIUM, LECITHINE DE SOYA, GOMME DE XANTHANE, SOLIDES DE SIROP DE GLUCOSE, CASEINATE DE SODIUM (UN DERIVE DE LAIT), AMIDON DE MAIS MODIFIE. 334.26 11.64 2.9 .27 30.21 537.43 50.71 2.05 31.14 6.65 0 0.05 62.44 14.29 267.266 9.5 15 2.449 .229 3 23.994 8 443.6 18 40.292 13 1.623 6 25.220 5.14 0 0 2 80 Handling instructions not required Handling instructions not required 10057592067765 057592067768 06776 26 OZ PIZZA DOUGH BALL W/BAG INSERTS BOULE DE PÂTE À PIZZA 26 ONCES 027 PG-027-PIZZA DOUGH Non Published Branded 737 GR 20 10.19 25.88 15.81 40.16 11.56 29.36 34.287 15.55 32.5 14.74 1.078 .031 Not Kosher 6 10 120 ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, SOYABEAN OIL, GLUCOSE-FRUCTOSE, SALT, SODIUM STEAROYL-2-LACTYLATE, ASCORBIC ACID, ENZYME. PRODUCT NAME: BOULE DE PÂTE À PIZZA 26 ONCES FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, LEVURE, HUILE DE SOYA, GLUCOSE-FRUCTOSE, SEL, STEAROYL-2-LACTYLATE DE SODIUM, ACIDE ASCORBIQUE, ENZYME. 61.4 228.38 2.89 0.53 0.03 0 406.24 42.05 1.71 1.03 8.53 0 0 10.96 2.6 1/12 PIZZA CRUST (53 G) 140 2 3 0.3 0 2 0 0 250 10 26 9 1 4 1 5 0 0 0 10 1. KEEP PRODUCT FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 2. REMOVE DOUGH BALL FROM THE FREEZER AND ALLOW TO THAW OVERNIGHT IN REFRIGERATOR. AS AN ALTERNATIVE, USE THE SAME DAY AFTER 1 - 4 HOURS THAW TIME AT ROOM TEMPERATURE, 75 F (24 C). 3. REMOVE DOUGH BALL FROM THE REFRIGERATOR AND DUST WITH FLOUR. 4. TO EASE STRETCHING, ALLOW THE DOUGH TO SIT AT ROOM TEMPERATURE FOR 30 MINUTES OR MORE BEFORE SHAPING. 5. SHAPE THE DOUGH BALL TO FIT THE DESIRED PAN USING A ROLLING PIN OR BY HAND. 6. PLACE PIZZA DOUGH ON AN OILED PIZZA PAN AND CAREFULLY PIERCE DOUGH WITH FORK TO MINIMIZE BLISTERING AND/OR BUBBLING DURING BAKING. 7. BRUSH CRUST WITH OIL OR COVER WITH PLASTIC AND LET STAND AT ROOM TEMPERATURE FOR APPROXIMATELY 1 - 2 HOURS (MINIMUM DOUGH TEMP. 65 F (18 C)) UNTIL DESIRED THICKNESS IS OBTAINED. 8. ADD SAUCE, CHEESE AND TOPPINGS AS DESIRED. BAKING: CONVECTION OVEN: 375 F (190 C) 7 - 10 MINUTES CONVENTIONAL OVEN: 450 F (230 C) 12 - 15 MINUTES 10. REMOVE (More...) MODE D'EMPLOI: 1. CONSERVER LE PRODUIT CONGELÉ À 0 ºF (-18 ºC) OU MOINS JUSQU'À SON UTILISATION. 2. SORTIR LA BOULE DE PÂTE DU CONGÉLATEUR ET LA LAISSER DÉGELER AU RÉFRIGERATEUR TOUTE LA NUIT. VARIANTE : L'UTILISER LE MÊME JOUR APRÈS UNE DURÉE DE DÉCONGÉLATION DE 1 À 4 HEURES À TEMPÉRATURE AMBIANTE. 3. SORTIR LA BOULE DE PÂTE DU RÉFRIGERATEUR ET LA SAUPOUDRER DE FARINE. 4. POUR L'ÉTENDRE PLUS FACILEMENT, LAISSER LA PÂTE À TEMPÉRATURE AMBIANTE 30 MINUTES OU PLUS AVANT DE CONTINUER. 5. ÉTENDRE LA BOULE DE PÂTE DE LA GRANDEUR DE LA PLAQUE DÉSIRÉE AVEC UN ROULEAU À PATISSERIE OU À LA MAIN. 6. PLACER LA PÂTE SUR UNE PLAQUE À PIZZA HUILÉE ET LA PIQUER DÉLICATEMENT AVEC UNE FOURCHETTE POUR MINIMISER LES BOURSOUFLURES ET/OU LES BULLES PENDANT LA CUISSON. 7. HUILER LA PÂTE AU PINCEAU OU LA COUVRIR DE FILM PLASTIQUE ET LA LAISSER REPOSER À TEMPÉRATURE AMBIANTE 1 À 2 HEURES ENVIRON (TEMP. MINIMUM DE LA PÂTE 65 ºF (18 ºC)) JUSQU'À ÉPAISSEUR DÉSIRÉE. 8. AJOUTER SAUCE, FROMAGE ET (More...) 00750903034991 03499 ALN CHOCOLATE CUPCAKE N&A FLVR PETITE GATEAUX CHOCOLAT NATURELLE ET SAVEUR ARTIFICIELLE PG-676-UNICED CUPCAKES Published Branded 32.6 GR 144 12.375 31.43 17.8125 45.24 13.0625 33.18 15.1 6.85 10.5 4.76 1.666 .047 Kosher - Dairy 3 8 270 SUGAR, ENRICHED BLEACHED WHEAT FLOUR, WATER, SOYABEAN OIL, LIQUID WHOLE EGG, ALKALI PROCESSED COCOA, DRIED EGG WHITE, PROPYLENE GLYCOL MONO AND DIESTERS OF FATS AND FATTY ACIDS, WHEY (A MILK DERIVATIVE), SALT, SODIUM BICARBONATE, MONO AND DIGLYCERIDES, WHEAT STARCH, SKIM MILK POWDER, SODIUM ACID PYROPHOSPHATE, NATURAL AND ARTIFICIAL FLAVOUR, MODIFIED TAPIOCA STARCH, SODIUM CASEINATE (A MILK DERIVATIVE), POLYSORBATE 60, GUAR GUM, GLUCOSE SYRUP SOLIDS, MONOCALCIUM PHOSPHATE, XANTHAN GUM, SODIUM STEAROYL-2-LACTYLATE, MODIFIED CORN STARCH, SOYA LECITHIN. SUCRE, FARINE DE BLE ENRICHIE BLANCHIE, EAU, HUILE DE SOYA, OEUFS ENTIERS LIQUIDES, CACAO TRAITE A L'ALCALI, POUDRE DE BLANC D'OEUF, GLYCOL DE PROPYLENE MONO ET DIESTERS DES GRAISSES ET DES ACIDES GRAS, PETIT- LAIT (UN DERIVE DE LAIT), SEL, BICARBONATE DE SODIUM, MONO ET DIGLYCERIDES, AMIDON DE BLE, LAIT ECREME EN POUDRE, PYROPHOSPHATE ACIDE DE SODIUM, AROME NATURELLE ET ARTIFICIELLE, AMIDON DE TAPIOCA MODIFIE, CASEINATE DE SODIUM (UN DERIVE DE LAIT), POLYSORBATE 60, GOMME DE GUAR, SOLIDES DE SIROP DE GLUCOSE, PHOSPHATE MONOCALCIQUE, GOMME DE XANTHANE, STEAROYL-2-LACTYLATE DE SODIUM, AMIDON DE MAIS MODIFIE, LECITHINE DE SOYA. 330.82 11.76 3.03 0.28 29.69 549.11 49.87 2 31.21 6.36 11.00 0.06 40.82 13.99 220 8 12 2 .2 2 20 6 360 15 33 11 1 5 20 4 0 0 2 70 Handling instructions not required Handling instructions not required 00750903065230 06523 ALN UNICED 7" LAYER WHITE CAKE GATEAU ETAGE 7" NON DECORE BLANC PG-660-JWA UNICED Published Branded 262 GR 24 9.5 24.13 20.25 51.44 14.25 36.2 15.875 7.2 13.875 6.29 1.586 .045 Not Kosher 4 7 270 SUGAR, ENRICHED BLEACHED WHEAT FLOUR, WATER, SOYABEAN OIL, LIQUID WHOLE EGG, DRIED EGG WHITE, WHEAT STARCH, PROPYLENE GLYCOL MONO AND DIESTERS OF FATS AND FATTY ACIDS, WHEY (A MILK DERIVATIVE), SALT, SODIUM ACID PYROPHOSPHATE, DEXTROSE, SODIUM BICARBONATE, MONO AND DIGLYCERIDES, MODIFIED TAPIOCA STARCH, SODIUM CASEINATE (A MILK DERIVATIVE), GUAR GUM, MODIFIED CORN STARCH, SODIUM STEAROYL-2-LACTYLATE, MONOCALCIUM PHOSPHATE, POLYSORBATE 60, XANTHAN GUM, GLUCOSE SYRUP SOLIDS, SOYA LECITHIN, ARTIFICIAL FLAVOUR (CONTAINS MILK INGREDIENTS). SUCRE, FARINE DE BLE ENRICHIE BLANCHIE, EAU, HUILE DE SOYA, OEUFS ENTIERS LIQUIDES, POUDRE DE BLANC D'OEUF, AMIDON DE BLE, GLYCOL DE PROPYLENE MONO ET DIESTERS DES GRAISSES ET DES ACIDES GRAS, PETIT- LAIT (UN DERIVE DE LAIT), SEL, PYROPHOSPHATE ACIDE DE SODIUM, DEXTROSE, BICARBONATE DE SODIUM, MONO ET DIGLYCERIDES, AMIDON DE TAPIOCA MODIFIE, CASEINATE DE SODIUM (UN DERIVE DE LAIT), GOMME DE GUAR, AMIDON DE MAIS MODIFIE, STEAROYL-2-LACTYLATE DE SODIUM, PHOSPHATE MONOCALCIQUE, POLYSORBATE 60, GOMME DE XANTHANE, SOLIDES DE SIROP DE GLUCOSE, LECITHINE DE SOYA, AROME ARTIFICIELLE (CONTIENT DES INGREDIENTS DE LAITERIE). 325.23 10.39 2.65 0.26 29.61 527.44 52.32 0.69 33.08 5.6 11.12 0.01 32.35 1.3 280 9 14 2.5 .2 13 25 9 460 19 46 15 1 2 29 5 0 0 2 8 Handling instructions not required Handling instructions not required 00057592068680 06868 TDL 46876 HMSTYL PEANUT BUTTER COOKIE DGH TDL BISCUIT AU BEURRE D'ARACHIDE MAISON 051 PG-051-PL COOKIE DOUGH Non Published Private Label 32.8 GR 140 7.25 18.42 15.81 40.16 11.56 29.36 18.675 8.47 17.5 7.94 .767 .022 Not Kosher 9 10 270 INGREDIENTS FOR CANADIAN MARKET: SUGAR, ENRICHED BLEACHED WHEAT FLOUR, BUTTER (CREAM (FROM MILK), SALT), PEANUT BUTTER (PEANUTS, DEXTROSE, HYDROGENATED COTTONSEED AND RAPESEED OIL, SALT), PEANUTS, PEANUT BUTTER FLAVOURED CHIPS (PARTIALLY DEFATTED PEANUT MEAL, SUGAR, HYDROGENATED PALM KERNEL AND SOYABEAN OILS, WHEY (A MILK DERIVATIVE), DEXTROSE, SALT, SOYA LECITHIN, ARTIFICIAL FLAVOUR), WATER, REFINER'S MOLASSES, DRIED WHOLE EGG, ARTIFICIAL FLAVOUR, SALT, BAKING POWDER, SODIUM BICARBONATE. MANUFACTURED ON SHARED EQUIPMENT WITH TREE NUTS PRODUCT NAME: 46876 BISCUIT AU BEURRE D'ARACHIDE MAISON INGREDIENTS POUR LE MARCHE CANADIEN: SUCRE, FARINE DE BLE ENRICHIE BLANCHIE, BEURRE (CREME (PROVENANT DU LAIT), SEL), BEURRE D'ARACHIDE (ARACHIDES, DEXTROSE, HUILE DE COTON ET COLZA HYDROGENEE, SEL), ARACHIDES, GRAINS A SAVEUR DE BEURRE D'ARACHIDES (FARINE D'ARACHIDE PARTIELLEMENT DEGRAISSEE, SUCRE, HUILE DE PALMISTE ET SOYA HYDROGENEE, PETIT- LAIT (UN DERIVE DE LAIT), DEXTROSE, SEL, LECITHINE DE SOYA, AROME ARTIFICIELLE), EAU, MELASSE DE RAFFINEUR, POUDRE D'OEUF ENTIER, AROME ARTIFICIELLE, SEL, POUDRE A PATE, BICARBONATE DE SODIUM. PRODUIT AVEC UN ÉQUIPEMENT AYANT ÉTÉ EN CONTACT AVEC DES NOIX 56.7 400.78 28.96 11.65 0.14 37.64 460.58 46.96 3.2 27.59 9.94 142.18 0.01 32.45 1.75 1 COOKIE (52 G) 230 16 25 7 0.1 33 20 7 260 11 27 9 2 7 16 6 8 0 2 8 HANDLING INSTRUCTIONS NOT REQUIRED. Handling instructions not required 00057592068666 06866 TDL 46877 HOMESTYLE CHOCOLATE CHUNK COOKIE DOUGH 46877 BISCUIT AUX GROS MORCEAUX DE CHOCOLAT MAISON 051 PG-051-PL COOKIE DOUGH Non Published Private Label 32.8 GR 140 7.25 18.42 15.81 40.16 11.56 29.36 18.675 8.47 17.5 7.94 .767 .022 Not Kosher 9 10 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED BLEACHED WHEAT FLOUR, SUGAR, SEMISWEET CHOCOLATE (SUGAR, CHOCOLATE LIQUOR, COCOA BUTTER, SOYA LECITHIN, NATURAL FLAVOUR (CONTAINS MILK INGREDIENTS)), BUTTER (CREAM (FROM MILK), SALT), WATER, REFINER'S MOLASSES, ARTIFICIAL FLAVOUR, DRIED WHOLE EGG, BAKING POWDER, SODIUM BICARBONATE, SALT. MANUFACTURED ON SHARED EQUIPMENT WITH PEANUTS AND TREE NUTS PRODUCT NAME: 46877 BISCUIT AUX GROS MORCEAUX DE CHOCOLAT MAISON INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE BLANCHIE, SUCRE, CHOCOLAT DEMI-DOUX (SUCRE, LIQUEUR DE CHOCOLAT, BEURRE DE CACAO, LECITHINE DE SOYA, AROME NATURELLE (CONTIENT DES INGREDIENTS DE LAIT)), BEURRE (CREME (PROVENANT DU LAIT), SEL), EAU, MELASSE DE RAFFINEUR, AROME ARTIFICIELLE, POUDRE D'OEUF ENTIER, POUDRE A PATE, BICARBONATE DE SODIUM, SEL. PRODUIT AVEC UN ÉQUIPEMENT AYANT ÉTÉ EN CONTACT AVEC DES ARACHIDES DES NOIX 56.7 410.03 16.55 10.1 0.11 33.75 463.12 60.9 2.02 33.29 4.36 128.11 0 28.37 2.97 230 9 14 6 0.1 29 20 6 260 11 35 12 1 5 19 2 HANDLING INSTRUCTIONS NOT REQUIRED. HANDLING INSTRUCTIONS NOT REQUIRED. 00049800029460 02946 PLAIN 14" X 14" OVEN FIRED FLATS BRIFFES PLATS NATURES CUIRE AU FOUR 14" X 14" 157 PG-154-Flat Bread Non Published Branded 340.19 GR 40 9.01 22.89 14.81 37.62 14.81 37.62 31 14.06 30 13.61 1.144 .032 NOT KOSHER 6 8 180 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, SOYABEAN OIL, YEAST, WHEY (A MILK DERIVATIVE), SALT, DOUGH CONDITIONER (DEFATTED SOYA FLOUR, GUAR GUM, MONO AND DYGLYCERIDES, DEXTROSE, ENZYMES, L- CYSTEINE HYDROCHLORIDE), SUGAR, BAKING POWDER, WHEAT GLUTEN, SODIUM STEAROYL-2-LACTYLATE, CALCIUM PROPIONATE. PRODUCT NAME: BRIFFES PLATS NATURES CUIRE AU FOUR 14" X 14" INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, HUILE DE SOYA, LEVURE, PETIT LAIT (UN DERIVE DE LAIT), SAL, CONDITIONNEUR DE LA PATE (FARINE DE SOYA, GOMME DE GUAR, MONO ET DYGLYCERIDES, DEXTROSE, ENZYMES, L-CYSTEINE CHLORHYDRATE), SUCRE, POUDRE A PATE, GLUTEN DE BLE, STEAROYL-2-LACTYLATE DE SODIUM, PROPIONATE DE CALCIQUE. 56 274.57 6.45 1.16 0.11 0 612.07 45.64 1.98 1.28 8.49 0.62 0.06 95.26 0.08 1/6 FLAT (56 G) 150 3.5 6 0.5 0 1 0 0 340 14 26 9 1 4 1 5 0 4 0 HANDLING INSTRUCTIONS NOT REQUIRED. Suivre les directives sur l'etiquette 10750903042252 750903042255 04225 JWA DARK CHOCOLATE GANACHE GANACHE JWA AU CHOC. NOIR 627 PG-627-DONUT & FUDGE ICINGS Non Published Private Label 17.6 Kg 1 10.5 26.67 12 30.48 12 30.48 40.785 18.5 39 17.69 .875 .025 Kosher - Dairy 4 12 180 SUGAR, WATER, VEGETABLE SHORTENING (PARTIALLY HYDROGENATED SOYBEAN AND COTTONSEED OILS, MONO AND DIGLYCERIDES), CORN SYRUP, COCOA PROCESSED WITH ALKALI, SOYBEAN OIL, CONTAINS LESS THAN 2% OF THE FOLLOWING: SALT, CHOCOLATE LIQUOR (MANUFACTURED ON EQUIPMENT THAT PROCESSES MILK), SOY LECITHIN, POTASSIUM SORBATE (TO PRESERVE FRESHNESS), ARTIFICIAL FLAVOR, POLYSORBATE 60. SUGAR, WATER, VEGETABLE SHORTENING (PARTIALLY HYDROGENATED SOYBEAN AND COTTONSEED OILS, MONO AND DIGLYCERIDES), CORN SYRUP, COCOA PROCESSED WITH ALKALI, SOYBEAN OIL, CONTAINS LESS THAN 2% OF THE FOLLOWING: SALT, CHOCOLATE LIQUOR (MANUFACTURED ON EQUIPMENT THAT PROCESSES MILK), SOY LECITHIN, POTASSIUM SORBATE (TO PRESERVE FRESHNESS), ARTIFICIAL FLAVOR, POLYSORBATE 60. 422.92 17.33 4.36 4.37 0.01 101.77 65.96 1.2 62.33 0.77 0 0.01 7.7 0.23 Follow directions on label Suivre les directives sur l'etiquette 00049800066427 06642 10" FRESH 'N READY OVEN RISING SHEETED PIZZA DOUGH PÂTE À PIZZA ÉTALÉE LEVANT SPONTANÉMENT DE 10" 185 PG-185-SELF RISING PZA DAH Published Branded 283.50 GR 50 9 22.86 21.25 53.98 10.75 27.31 39.375 17.86 37.5 17.01 1.19 .034 Kosher - Dairy 9 6 120 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, BLEACHED WHEAT FLOUR, SUGAR, WHEAT GLUTEN, SOYABEAN OIL, HYDROGENATED SOYABEAN OIL, SALT, SODIUM ALUMINUM PHOSPHATE, SODIUM BICARBONATE, MOZZARELLA CHEESE SHREDDED PART SKIM (MILK, BACTERIAL CULTURE, SALT, CALCIUM CHLORIDE, ENZYME), CHEDDAR CHEESE (MILK, BACTERIAL CULTURE, SALT, ENZYMES), GUAR GUM, WHEY POWDER (A MILK DERIVATIVE), XANTHAN GUM, GARLIC POWDER, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, BUTTERMILK SOLIDS, MALTED BARLEY FLOUR, DEXTROSE, ENZYME, ASCORBIC ACID, SODIUM PHOSPHATE, LACTIC ACID. PRODUCT NAME: PATE A PIZZA PREFORMEE 10" LEVANTE AU FOUR INGREDIENTS POUR LE MARCHE: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, LEVURE, SUCRE, GLUTEN DE BLE, HUILE DE SOYA, HUILE DE SOYA HYDROGENEE, SEL, PHOSPHATE DOUBLE D'ALUMINIUM ET DE SODIUM, BICARBONATE DE SODIUM, LE FROMAGE DE MOZZARELLA A DECHIQUETE LA PEAU DE PARTIE (LAIT, CULTURE BACTERIENNE, SEL, CHLORURE DE CALCIUM, ENZYME), FROMAGE CHEDDAR (LAIT, CULTURE BACTERIENNE, SEL, ENZYME), GOMME DE GUAR, POUDRE DE PETIT-LAIT (UN DERIVE DE LAIT), GOMME DE XANTHANE, POUDRE D'AIL, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, SOLIDES DU BABEURRE, FARINE D'ORGE MALTEE, DEXTROSE, ENZYME, ACIDE ASCORBIQUE, PHOSPHATE DE SODIUM, ACIDE LACTIQUE. 68 236.55 4.08 1.97 0.04 1 511.61 40.45 1.97 1.89 9.51 2.33 0.07 21.04 2.45 1/5 PIZZA CRUST (59 G) 160 3 4 1.5 0 7 0 0 350 14 28 9 1 5 1 6 0 0 2 10 STORE FROZEN AT 0 F TO -10 F (-18 - -23 C) WHEN READY TO USE, REMOVE DESIRED NUMBER OF UNITS FROM CASE AND THEN RESEAL CASE AND RETURN TO FREEZER. FREEZER TO OVEN: ADD SAUCE, CHEESE AND TOPPINGS. BAKE UNTIL CHEESE MELTS AND CRUST TURNS GOLDEN BROWN. CONVECTION OVEN: 375 F (190 C) FOR 9 - 11 MINUTES. CONVEYOR OVEN: 500 - 550 F (260 - 290 C) FOR 4.5 - 6.5 MINUTES. REMOVE PIZZA FROM OVEN. ALLOW TO SET FOR ONE MINUTE. SERVE WHILE HOT. THAWED: COVER AND THAW (UP TO 2 HOURS AT ROOM TEMPERATURE 75 F (23 C)). ADD SAUCE, CHEESE AND TOPPINGS. BAKE UNTIL CHEESE MELTS AND CRUST TURNS GOLDEN BROWN. CONVECTION OVEN: 375 F (190 C) FOR 8 - 10 MINUTES. CONVEYOR OVEN: 500 F (260 C) FOR 4 - 5 MINUTES. REMOVE PIZZA FROM OVEN. ALLOW TO SET FOR ONE MINUTE. SERVE WHILE HOT. .MODE D'EMPLOI: GARDER AU CONGELATEUR A 0 F A -10 F (-18 C A -23 C) LORSQUE VOUS ETES PRET A L'UTILISER, RETIRER LE NOMBRE DESIRE D'UNITES DE LA CAISSE, SCELLER A NOUVEAU LA CAISSE ET REMETTRE AU CONGELATEUR. DU CONGELATEUR AU FOUR: AJOUTER LA SAUCE, LE FROMAGE ET LES GARNITURES. CUIRE JUSQU'A CE QUE LE FROMAGE SOIT FONDU ET QUE LA CROUTE SOIT DOREE. FOUR A CONVECTION: 375 F (190 C) POUR 9 A 11 MINUTES. FOUR A BANDE TRANSPORTEUSE: 500 F A 550 F (260 C A 290 C) POUR 4.5 A 6.5 MINUTES RETIRER LA PIZZA DU FOUR. LAISSER REPOSER PENDANT UNE MINUTE. SERVIR PENDANT QUE LA PIZZA EST CHAUDE. DECONGELEE: COUVRIR ET LAISSER DEGELER (JUSQU'A 2 HEURES A LA TEMPERATURE DE LA PIECE 75 F (23 C)). AJOUTER LA SAUCE, LE FROMAGE ET LES GARNITURES. CUIRE JUSQU'A CE QUE LE FROMAGE SOIT FONDU ET QUE LA CROUTE SOIT DOREE. FOUR A CONVECTION: 375 F (190 C) POUR 8 A 10 MINUTES. FOUR A BANDE TRANSPORTEUSE: 500 F (260 C) POUR 4 A 5 MINUTES RETIRER LA PIZZA DU FOUR. LAISSER REPOSER (More...) 00049800045521 04552 RICH'S(R) ONE TOUCH (TM) BROWNIE ZTF RICH'S® ONE TOUCH(TM) BROWNIE 111 Published Branded 70.874 GR 60 9.13 23.19 17.13 43.51 13.13 33.35 11.047 5.01 9.38 4.25 1.188 .034 Not Kosher 7 8 270 INGREDIENTS FOR CANADIAN MARKET: WATER, SUGAR, ENRICHED UNBLEACHED WHEAT FLOUR, SEMISWEET CHOCOLATE CHIPS (SUGAR, CHOCOLATE LIQUOR, COCOA BUTTER, MILKFAT, SOYA LECITHIN, ARTIFICIAL FLAVOUR, NATURAL FLAVOUR), GLUCOSE-FRUCTOSE, MODIFIED PALM OIL, PALM OIL, ALKALI PROCESSED COCOA, CREAM CHEESE (PASTEURIZED MILK AND CREAM, BACTERIAL CULTURE, SALT, CAROB BEAN GUM), GLUCOSE SYRUP SOLIDS, MODIFIED CORN STARCH, SALT, SODIUM BICARBONATE, DRIED EGG YOLK, DRIED EGG WHITE, SODIUM ALUMINUM PHOSPHATE, MONO AND DIGLYCERIDES, NONFAT MILK, SODIUM PHOSPHATE, ALUMINUM SULFATE, WHEY (A MILK DERIVATIVE), SOYA LECITHIN, TO PRESERVE FRESHNESS (SODIUM BENZOATE, CITRIC ACID), POLYSORBATE 60, COLOUR, ARTIFICIAL FLAVOUR, VITAMIN A. PRODUCT NAME: RICH'S(R) ONE TOUCH (TM) BROWNIE INGREDIENTS POUR LE MARCHE CANADIEN: EAU, SUCRE, FARINE DE BLE ENRICHIE NON-BLANCHIE, BRISURES DE CHOCOLAT DEMI-DOUX (SUCRE, LIQUEUR DE CHOCOLAT, BEURRE DE CACAO, GRAS DE LAIT, LECITHINE DE SOYA, AROME ARTIFICIELLE, AROME NATURELLE), GLUCOSE-FRUCTOSE, HUILE DE PALMISTE MODIFIE, HUILE DE PALM, CACAO TRAITE A L'ALCALI, FROMAGE A LA CREME (LAIT ET CREME PASTEURISES, CULTURE BACTERIENNE, SEL, GOMME DE CAROUBE), SOLIDES DE SIROP DE GLUCOSE, AMIDON DE MAIS MODIFIE, SEL, BICARBONATE DE SODIUM, POUDRE DE JAUNE D'OEUF, POUDRE DE BLANC D'OEUF, PHOSPHATE DOUBLE D'ALUMINIUM ET DE SODIUM, MONO ET DIGLYCERIDES, LAIT ECREME, PHOSPHATE DE SODIUM, EN ALUMINIUM SULPHATE, PETIT- LAIT (UN DERIVE DE LAIT), LECITHINE DE SOYA, AGENTS DE CONSERVATION (BENZOATE DE SODIUM ET ACIDE CITRIQUE), POLYSORBATE 60, COLORANT, AROME ARTIFICIELLE, VITAMINE A. 70.9 359.42 14.85 7.88 0.14 15.36 314.64 52.25 2.32 33 4.2 46.71 0.04 23.71 2.15 1 BROWNIE (63 G) 250 11 16 6 0.1 28 10 4 220 9 37 12 2 7 23 3 4 0 2 10 · REMOVE TRAY OR TRAYS FROM CARTON WITH PRE-PORTIONED BROWNIE BATTER. NO NEED TO THAW THE PRODUCT. · REMOVE PLASTIC OUTER WRAP. · IMPORTANT: PLACE THE BAKE-ABLE TRAY ON A SHEET PAN. · PLACE IN 325 F (160 C) CONVECTION OVEN FOR 22 - 24 MINUTES OR PLACE IN 375 F (190 C) RACK OVEN FOR 22 - 24 MINUTES. · DURING BAKING THE BAKE-ABLE BOARD PORTION WILL RELEASE FROM THE INDIVIDUAL CUPS. · REMOVE FROM OVEN WHEN FINISHED BAKING AND ALLOW TO COOL. · FINISH OFF PRODUCT WITH YOUR FAVORITE RICH'S® NON-DAIRY TOPPING OR ICE CREAM. · COVER EACH CUP WITH ENCLOSED PLASTIC DOME AND THE RICH'S® ONE TOUCH(TM) BROWNIE IS READY FOR SALE. MODE D'EMPLOI: · RETIRER DE L'EMBALLAGE LE PLATEAU OU LES PLATEAUX CONTENANT LA PATE A BROWNIES PREDOSEE. PAS BESOIN DE DECONGELER LE PRODUIT. · ENLEVER L'ENVELOPPE EXTERNE EN PLASTIQUE. · IMPORTANT: PLACER LE PLATEAU ALLANT AU FOUR SUR UNE PLAQUE A PATISSERIE. · CUIRE AU FOUR A CONVECTION A 325 F (160 C) PENDANT 22 - 24 MINUTES OU CUIRE AU FOUR A CHARIOTS A 375 F (190 C) PENDANT 22 - 24 MINUTES. · PENDANT LA CUISSON, LES CONTENANTS INDIVIDUELS SE DETACHERONT DU PLATEAU ALLANT AU FOUR. · SORTIR DU FOUR A LA FIN DE LA CUISSON ET LAISSER REFROIDIR. · AJOUTER VOTRE GARNITURE SYNTHETIQUE PREFEREE RICH'S® OU DE LA CRÈME GLACEE. · COUVRIR CHAQUE CONTENANT INDIVIDUEL DU DOME PLASTIQUE INCLUS. RICH'S® ONE TOUCH(TM) BROWNIE EST PRET POUR LA VENTE. 00750903035530 03553 ALN UNICED FULL SHEET WHITE CAKE GATEAU PLAQUE COMPLETE NON DECORE BLANC PG-663-JWA UNICED SHEET CAKE Published Branded 3.29 Kg 3 8 20.32 25.75 65.41 18 45.72 26.25 11.91 21.75 9.87 2.146 .061 Kosher - Dairy 5 4 270 SUGAR, ENRICHED BLEACHED WHEAT FLOUR, WATER, SOYABEAN OIL, LIQUID WHOLE EGG, DRIED EGG WHITE, WHEAT STARCH, PROPYLENE GLYCOL MONO AND DIESTERS OF FATS AND FATTY ACIDS, WHEY (A MILK DERIVATIVE), SALT, SODIUM ACID PYROPHOSPHATE, DEXTROSE, SODIUM BICARBONATE, MONO AND DIGLYCERIDES, MODIFIED TAPIOCA STARCH, SODIUM CASEINATE (A MILK DERIVATIVE), GUAR GUM, MODIFIED CORN STARCH, SODIUM STEAROYL-2-LACTYLATE, MONOCALCIUM PHOSPHATE, POLYSORBATE 60, XANTHAN GUM, GLUCOSE SYRUP SOLIDS, SOYA LECITHIN, ARTIFICIAL FLAVOUR (CONTAINS MILK INGREDIENTS). SUCRE, FARINE DE BLE ENRICHIE BLANCHIE, EAU, HUILE DE SOYA, OEUFS ENTIERS LIQUIDES, POUDRE DE BLANC D'OEUF, AMIDON DE BLE, GLYCOL DE PROPYLENE MONO ET DIESTERS DES GRAISSES ET DES ACIDES GRAS, PETIT- LAIT (UN DERIVE DE LAIT), SEL, PYROPHOSPHATE ACIDE DE SODIUM, DEXTROSE, BICARBONATE DE SODIUM, MONO ET DIGLYCERIDES, AMIDON DE TAPIOCA MODIFIE, CASEINATE DE SODIUM (UN DERIVE DE LAIT), GOMME DE GUAR, AMIDON DE MAIS MODIFIE, STEAROYL-2-LACTYLATE DE SODIUM, PHOSPHATE MONOCALCIQUE, POLYSORBATE 60, GOMME DE XANTHANE, SOLIDES DE SIROP DE GLUCOSE, LECITHINE DE SOYA, AROME ARTIFICIELLE (CONTIENT DES INGREDIENTS DE LAITERIE). 320.03 10.23 2.6 0.25 29.14 519.01 51.48 0.68 32.55 5.51 10.94 0.01 31.83 1.28 260 8 13 2 .2 12 25 8 430 18 42 14 1 2 27 5 0 0 2 8 Handling instructions are not required Handling instructions are not required 00750903035523 03552 ALN UNICED 1/2 SHEET WHITE CAKE GATEAU DEMI PLAQUE NON DECORE BLANC 663 PG-663-JWA UNICED SHEET CAKE Published Branded 1.64 Kg 5 12.38 31.45 17.81 45.24 13.06 33.17 21.625 9.81 18.13 8.22 1.666 .047 Not Kosher 3 8 270 INGREDIENTS FOR CANADAIN MARKET: SUGAR, ENRICHED BLEACHED WHEAT FLOUR, WATER, SOYABEAN OIL, LIQUID WHOLE EGG, DRIED EGG WHITE, WHEAT STARCH, PROPYLENE GLYCOL MONO AND DIESTERS OF FATS AND FATTY ACIDS, WHEY (A MILK DERIVATIVE), SALT, SODIUM ACID PYROPHOSPHATE, DEXTROSE, SODIUM BICARBONATE, MONO AND DIGLYCERIDES, MODIFIED TAPIOCA STARCH, SODIUM CASEINATE (A MILK DERIVATIVE), GUAR GUM, MODIFIED CORN STARCH, SODIUM STEAROYL-2-LACTYLATE, MONOCALCIUM PHOSPHATE, POLYSORBATE 60, XANTHAN GUM, GLUCOSE SYRUP SOLIDS, SOYA LECITHIN, ARTIFICIAL FLAVOUR (CONTAINS MILK INGREDIENTS). PRODUCT NAME: GATEAU DEMI PLAQUE NON DECORE BLANC INGREDIENTS POUR LE MARCHE CANADIEN: SUCRE, FARINE DE BLE ENRICHIE BLANCHIE, EAU, HUILE DE SOYA, OEUFS ENTIERS LIQUIDES, POUDRE DE BLANC D'OEUF, AMIDON DE BLE, GLYCOL DE PROPYLENE MONO ET DIESTERS DES GRAISSES ET DES ACIDES GRAS, PETIT- LAIT (UN DERIVE DE LAIT), SEL, PYROPHOSPHATE ACIDE DE SODIUM, DEXTROSE, BICARBONATE DE SODIUM, MONO ET DIGLYCERIDES, AMIDON DE TAPIOCA MODIFIE, CASEINATE DE SODIUM (UN DERIVE DE LAIT), GOMME DE GUAR, AMIDON DE MAIS MODIFIE, STEAROYL-2-LACTYLATE DE SODIUM, PHOSPHATE MONOCALCIQUE, POLYSORBATE 60, GOMME DE XANTHANE, SOLIDES DE SIROP DE GLUCOSE, LECITHINE DE SOYA, AROME ARTIFICIELLE (CONTIENT DES INGREDIENTS DE LAITERIE). 82.2 320.37 10.24 2.61 0.25 29.17 519.56 51.54 0.68 32.59 5.52 10.95 0.01 31.87 1.29 1/20 CAKE (82 G) 260 8 13 2 0.2 12 25 8 430 18 42 14 1 2 27 5 0 0 2 8 HANDLING INSTRCUTIONS NOT REQUIRED. HANDLING INSTRCUTIONS NOT REQUIRED. 00750903053718 05371 ALN WHITE CUPCAKE PETIT GATEAU BLANC 676 PG-676-UNICED CUPCAKES Published Branded 32.6 GR 144 12.38 31.45 17.81 45.24 13.06 33.17 15.1 6.85 10.35 4.69 1.666 .047 Not Kosher 3 8 270 INGREDIENTS FOR CANADIAN MARKET: SUGAR, ENRICHED BLEACHED WHEAT FLOUR, WATER, SOYABEAN OIL, LIQUID WHOLE EGG, DRIED EGG WHITE, WHEAT STARCH, PROPYLENE GLYCOL MONO AND DIESTERS OF FATS AND FATTY ACIDS, WHEY (A MILK DERIVATIVE), SALT, SODIUM ACID PYROPHOSPHATE, DEXTROSE, SODIUM BICARBONATE, MONO AND DIGLYCERIDES, MODIFIED TAPIOCA STARCH, SODIUM CASEINATE (A MILK DERIVATIVE), GUAR GUM, MODIFIED CORN STARCH, SODIUM STEAROYL-2-LACTYLATE, MONOCALCIUM PHOSPHATE, POLYSORBATE 60, XANTHAN GUM, GLUCOSE SYRUP SOLIDS, SOYA LECITHIN, ARTIFICIAL FLAVOUR (CONTAINS MILK INGREDIENTS). PRODUCT NAME: PETIT GATEAU BLANC INGREDIENTS POUR LE MARCHE CANADIEN: SUCRE, FARINE DE BLE ENRICHIE BLANCHIE, EAU, HUILE DE SOYA, OEUFS ENTIERS LIQUIDES, POUDRE DE BLANC D'OEUF, AMIDON DE BLE, GLYCOL DE PROPYLENE MONO ET DIESTERS DES GRAISSES ET DES ACIDES GRAS, PETIT- LAIT (UN DERIVE DE LAIT), SEL, PYROPHOSPHATE ACIDE DE SODIUM, DEXTROSE, BICARBONATE DE SODIUM, MONO ET DIGLYCERIDES, AMIDON DE TAPIOCA MODIFIE, CASEINATE DE SODIUM (UN DERIVE DE LAIT), GOMME DE GUAR, AMIDON DE MAIS MODIFIE, STEAROYL-2-LACTYLATE DE SODIUM, PHOSPHATE MONOCALCIQUE, POLYSORBATE 60, GOMME DE XANTHANE, SOLIDES DE SIROP DE GLUCOSE, LECITHINE DE SOYA, AROME ARTIFICIEL (CONTIENT DES INGREDIENTS DE LAITERIE). 65.2 324.83 10.38 2.64 0.26 29.58 526.79 52.26 0.69 33.04 5.59 11.11 0.01 32.31 1.3 2 CUPCAKES (65 G) 210 7 10 1.5 0.2 2 20 6 340 14 34 11 0 0 22 4 0 0 2 6 HANDLING INSTRUCTIONS NOT REQUIRED. HANDLING INSTRUCTIONS NOT REQUIRED 00750903035547 03554 ALN UNICED 8" WHITE LAYER CAKE GATEAU ETAGE 8" NON DECORE BLANC 660 PG-660-JWA UNICED Published Branded 354 GR 24 9 22.86 23.25 59.06 15.56 39.52 20.75 9.41 18.75 8.5 1.884 .053 Not Kosher 5 5 270 INGREDIENTS FOR CANADIAN MARKET: SUGAR, ENRICHED BLEACHED WHEAT FLOUR, WATER, SOYABEAN OIL, LIQUID WHOLE EGG, DRIED EGG WHITE, WHEAT STARCH, PROPYLENE GLYCOL MONO AND DIESTERS OF FATS AND FATTY ACIDS, WHEY (A MILK DERIVATIVE), SALT, SODIUM ACID PYROPHOSPHATE, DEXTROSE, SODIUM BICARBONATE, MONO AND DIGLYCERIDES, MODIFIED TAPIOCA STARCH, SODIUM CASEINATE (A MILK DERIVATIVE), GUAR GUM, MODIFIED CORN STARCH, SODIUM STEAROYL-2-LACTYLATE, MONOCALCIUM PHOSPHATE, POLYSORBATE 60, XANTHAN GUM, GLUCOSE SYRUP SOLIDS, SOYA LECITHIN, ARTIFICIAL FLAVOUR (CONTAINS MILK INGREDIENTS). PRODUCT NAME: GATEAU ETAGE 8" NON DECORE BLANC INGREDIENTS POUR LE MARCHE CANADIEN: SUCRE, FARINE DE BLE ENRICHIE BLANCHIE, EAU, HUILE DE SOYA, OEUFS ENTIERS LIQUIDES, POUDRE DE BLANC D'OEUF, AMIDON DE BLE, GLYCOL DE PROPYLENE MONO ET DIESTERS DES GRAISSES ET DES ACIDES GRAS, PETIT- LAIT (UN DERIVE DE LAIT), SEL, PYROPHOSPHATE ACIDE DE SODIUM, DEXTROSE, BICARBONATE DE SODIUM, MONO ET DIGLYCERIDES, AMIDON DE TAPIOCA MODIFIE, CASEINATE DE SODIUM (UN DERIVE DE LAIT), GOMME DE GUAR, AMIDON DE MAIS MODIFIE, STEAROYL-2-LACTYLATE DE SODIUM, PHOSPHATE MONOCALCIQUE, POLYSORBATE 60, GOMME DE XANTHANE, SOLIDES DE SIROP DE GLUCOSE, LECITHINE DE SOYA, AROME ARTIFICIELLE (CONTIENT DES INGREDIENTS DE LAITERIE). 88.6 319.05 10.19 2.6 0.25 29.05 517.42 51.33 0.68 32.45 5.49 10.91 0.01 31.74 1.28 1/4 CAKE (88 G) 280 9 14 2.5 0.2 13 25 9 460 19 45 15 1 2 29 5 0 0 2 8 HANDLING INSTRUCTIONS NOT REQUIRED. HANDLING INSTRUCTIONS NOT REQUIRED. 00750903032751 03275 ALN UNICED 8" CHOCOLATE LAYER CAKE GATEAU ETAGE 8" NON DECORE CHOCOLAT SAVEUR NATURELLE ET ARTIFICIELLE 660 PG-660-JWA UNICED Published Branded 354 GR 24 9 22.86 23.25 59.06 15.56 39.52 20.75 9.41 18.75 8.5 1.884 .053 Not Kosher 5 5 270 INGREDIENTS FOR CANADIAN MARKET: SUGAR, WATER, ENRICHED BLEACHED WHEAT FLOUR, SOYABEAN OIL, LIQUID WHOLE EGG, ALKALI PROCESSED COCOA, DRIED EGG WHITE, PROPYLENE GLYCOL MONO AND DIESTERS OF FATS AND FATTY ACIDS, WHEY (A MILK DERIVATIVE), SALT, SODIUM BICARBONATE, MONO AND DIGLYCERIDES, WHEAT STARCH, SKIM MILK POWDER, SODIUM ACID PYROPHOSPHATE, NATURAL AND ARTIFICIAL FLAVOUR, MODIFIED TAPIOCA STARCH, SODIUM CASEINATE (A MILK DERIVATIVE), POLYSORBATE 60, GUAR GUM, GLUCOSE SYRUP SOLIDS, MONOCALCIUM PHOSPHATE, XANTHAN GUM, SODIUM STEAROYL-2-LACTYLATE, MODIFIED CORN STARCH, SOYA LECITHIN. PRODUCT NAME: PRODUCT NAME: GATEAU ETAGE 8" NON DECORE CHOCOLAT SAVEUR NATURELLE ET ARTIFICIELLE INGREDIENTS POUR LE MARCHE CANADIEN: SUCRE, EAU, FARINE DE BLE ENRICHIE BLANCHIE, HUILE DE SOYA, OEUFS ENTIERS LIQUIDES, CACAO TRAITE A L'ALCALI, POUDRE DE BLANC D'OEUF, GLYCOL DE PROPYLENE MONO ET DIESTERS DES GRAISSES ET DES ACIDES GRAS, PETIT- LAIT (UN DERIVE DE LAIT), SEL, BICARBONATE DE SODIUM, MONO ET DIGLYCERIDES, AMIDON DE BLE, LAIT ECREME EN POUDRE, PYROPHOSPHATE ACIDE DE SODIUM, AROME NATURELLE ET ARTIFICIELLE, AMIDON DE TAPIOCA MODIFIE, CASEINATE DE SODIUM (UN DERIVE DE LAIT), POLYSORBATE 60, GOMME DE GUAR, SOLIDES DE SIROP DE GLUCOSE, PHOSPHATE MONOCALCIQUE, GOMME DE XANTHANE, STEAROYL-2-LACTYLATE DE SODIUM, AMIDON DE MAIS MODIFIE, LECITHINE DE SOYA. 88.6 324.43 11.54 2.97 0.28 29.12 538.48 48.91 1.97 30.61 6.24 10.79 0.06 40.03 13.73 1/4 CAKE (88 G) 290 10 16 2.5 0.2 14 25 9 480 20 43 14 2 7 27 6 0 0 4 90 HANDLING INSTRUCTIONS NOT REQUIRED. HANDLING INSTRUCTIONS NOT REQUIRED. 10099614114989 099614114982 02097 COSTCO BASE TOPPING COSTCO BASE TOPPING 007 Non Published Private Label 3.40 Kg 4 10.06 25.55 11.81 30 11.81 30 32.4 14.7 30 13.61 .812 .023 Not Kosher 5 11 365 INGREDIENTS FOR CANADIAN MARKET: WATER, HYDROGENATED PALM KERNEL OIL, GLUCOSE-FRUCTOSE, SUGAR, HYDROGENATED COCONUT OIL, MODIFIED CELLULOSE, POLYSORBATE 60, POLYGLYCEROL ESTERS OF FATTY ACIDS, SOYA LECITHIN, ARTIFICIAL FLAVOUR, SALT, SODIUM CITRATE, DISODIUM PHOSPHATE, XANTHAN GUM, NATURAL FLAVOUR, COLOUR. INGREDIENTS POUR LE MARCHE CANADIEN: EAU, HUILE DE PALMISTE HYDROGENEE, GLUCOSE-FRUCTOSE, SUCRE, HUILE DE NOIX DE COCO HYDROGENEE, CELLULOSE MODIFIE, POLYSORBATE 60, ESTERS POLYGLYCEROLIQUES D'ACIDES GRAS, LECITHINE DE SOYA, AROME ARTIFICIELLE, SEL, CITRATE DE SODIUM, PHOSPHATE DISODIQUE, GOMME DE XANTHANE, AROME NATURELLE, COLORANT. 30 421.92 37.77 35.57 1.03 0.01 91.14 20.49 0.46 19.72 0 25 0.01 2.49 0.04 2 TBSP (30 G) AS LIQUID 1/2 CUP (30 G) AS WHIPPED 130 11 17 11 0.3 55 0 0 25 1 6 2 0 0 6 0 0 0 0 0 **NOTE - AS PER CUSTOMER - HANDLING IS NOT PRINTED ON CARTON OR SHIPPER** ONCE THAWED DO NOT REFREEZE HANDLING INSTRUCTIONS: THAW 48 HOURS UNDER REFRIGERATION (35 - 45 F) OR UNTIL COMPLETELY FREE OF ICE CRYSTALS. SHAKE GENTLY BEFORE POURING. DESIRED TEMPERATURE OF PRODUCT, WATER AND BOWL IS 45-50 F IMMEDIATELY PRIOR TO WHIPPING. ADD ONE PART (WT. /VOL.) COLD WATER (40-45 F) TO TWO PARTS (WT./ VOL.) OF PRODUCT. WHIP AT MEDIUM SPEED (3RD ON 4 SPEED MIXER). WHIPPED PRODUCT MAY BE FROZEN OR REFRIGERATED BUT DO NOT REFREEZE LIQUID. MODE D'EMPLOI : FAIRE DÉCONGELER DURANT 48 HEURES AU RÉFRIGÉRATEUR (35 à 45 F, 2 à 7 C) OU JUSQU'À CE QUE TOUS LES CRISTAUX DE GLACE AIENT DISPARU. AGITEZ DOUCEMENT AVANT DE VERSER. LA TEMPÉRATURE VOULUE DU PRODUIT, DE L'EAU ET DU BOL EST DE 45 À 50 F IMMÉDIATEMENT AVANT DE FOUETTER. AJOUTEZ UNE PART (POIDS/VOL.) D'EAU FROIDE (40 à 45 F, 4 à 7 C) À DEUX PARTS (POIDS VOL.) DE PRODUIT. FOUETTEZ À VITESSE MOYENNE (3e POSITION SUR UN (More...) MODE D'EMPLOI : FAIRE DÉCONGELER DURANT 48 HEURES AU RÉFRIGÉRATEUR (35 à 45 F, 2 à 7 C) OU JUSQU'À CE QUE TOUS LES CRISTAUX DE GLACE AIENT DISPARU. AGITEZ DOUCEMENT AVANT DE VERSER. LA TEMPÉRATURE VOULUE DU PRODUIT, DE L'EAU ET DU BOL EST DE 45 À 50 F IMMÉDIATEMENT AVANT DE FOUETTER. AJOUTEZ UNE PART (POIDS/VOL.) D'EAU FROIDE (40 à 45 F, 4 à 7 C) À DEUX PARTS (POIDS VOL.) DE PRODUIT. FOUETTEZ À VITESSE MOYENNE (3e POSITION SUR UN MÉLANGEUR À 4 VITESSES). LE PRODUIT FOUETTÉ PEUT ÊTRE CONGELÉ OU RÉFRIGÉRÉ, MAIS NE PAS RECONGELER LE LIQUIDE. 00750903032775 03277 ALN UNICED 1/2 SHEET CHOCOLATE CAKE GATEAU DEMI PLAQUE NON DECORE CHOCOLAT SAVEUR NATURELLE ET ARTIFICIELLE 663 PG-663-JWA UNICED SHEET CAKE Published Branded 1.64 Kg 5 12.38 31.45 17.81 45.24 13.06 33.17 21.625 9.81 18.13 8.22 1.666 .047 Not Kosher 3 8 270 INGREDIENTS FOR CANADIAN MARKET: SUGAR, WATER, ENRICHED BLEACHED WHEAT FLOUR, SOYABEAN OIL, LIQUID WHOLE EGG, ALKALI PROCESSED COCOA, DRIED EGG WHITE, PROPYLENE GLYCOL MONO AND DIESTERS OF FATS AND FATTY ACIDS, WHEY (A MILK DERIVATIVE), SALT, SODIUM BICARBONATE, MONO AND DIGLYCERIDES, WHEAT STARCH, SKIM MILK POWDER, SODIUM ACID PYROPHOSPHATE, NATURAL AND ARTIFICIAL FLAVOUR, MODIFIED TAPIOCA STARCH, SODIUM CASEINATE (A MILK DERIVATIVE), POLYSORBATE 60, GUAR GUM, GLUCOSE SYRUP SOLIDS, MONOCALCIUM PHOSPHATE, XANTHAN GUM, SODIUM STEAROYL-2-LACTYLATE, MODIFIED CORN STARCH, SOYA LECITHIN. PRODUCT NAME: GATEAU DEMI PLAQUE NON DECORE CHOCOLAT SAVEUR NATURELLE ET ARTIFICIELLE INGREDIENTS POUR LE MARCHE CANADIEN: SUCRE, EAU, FARINE DE BLE ENRICHIE BLANCHIE, HUILE DE SOYA, OEUFS ENTIERS LIQUIDES, CACAO TRAITE A L'ALCALI, POUDRE DE BLANC D'OEUF, GLYCOL DE PROPYLENE MONO ET DIESTERS DES GRAISSES ET DES ACIDES GRAS, PETIT- LAIT (UN DERIVE DE LAIT), SEL, BICARBONATE DE SODIUM, MONO ET DIGLYCERIDES, AMIDON DE BLE, LAIT ECREME EN POUDRE, PYROPHOSPHATE ACIDE DE SODIUM, AROME NATURELLE ET ARTIFICIELLE, AMIDON DE TAPIOCA MODIFIE, CASEINATE DE SODIUM (UN DERIVE DE LAIT), POLYSORBATE 60, GOMME DE GUAR, SOLIDES DE SIROP DE GLUCOSE, PHOSPHATE MONOCALCIQUE, GOMME DE XANTHANE, STEAROYL-2-LACTYLATE DE SODIUM, AMIDON DE MAIS MODIFIE, LECITHINE DE SOYA. 82.2 325.83 11.59 2.99 0.28 29.25 540.83 49.12 1.98 30.75 6.27 10.83 0.06 40.21 13.79 1/20 CAKE (82 G) 270 10 15 2.5 0.2 3 25 8 440 19 40 13 2 7 25 5 0 0 4 80 HANDLING INSTRUCTIONS NOT REQUIRED. HANDLING INSTRUCTIONS NOT REQUIRED. 00057592064231 06423 OVEN FIRED THIN FLATS BRIFFES PLATS MINCES CUITS AU FOUR 154 PG-154-Flat Bread Published Branded 150 GR 50 9.62 24.43 13.81 35.08 12.81 32.54 18.563 8.42 16.56 7.51 .985 .028 NOT KOSHER 7 9 180 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, SOYABEAN OIL, HONEY, SALT, YEAST, NONFAT DRY MILK, BAKING POWDER, SODIUM STEAROYL-2-LACTYLATE, DOUGH CONDITIONER (GUAR GUM, SOYA FLOUR, MONOGLYCERIDES, L-CYSTEINE HYDROCHLORIDE, ENZYMES). PRODUCT NAME: BRIFFES PLATS MINCES CUITS AU FOUR INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, HUILE DE SOYA, MIEL, SAL, LEVURE, LAIT ECREME EN POUDRE, POUDRE A PATE, STEAROYL-2-LACTYLATE DE SODIUM, CONDITIONNEUR DE LA PATE (GOMME DE GUAR, FARINE DE SOYA, MONOGLYCERIDES, L-CYSTEINE CHLORHYDRATE, ENZYMES). 50 305.12 9.32 1.45 0 0.8 541.96 46.7 1.78 2.12 8.61 0.29 0.25 44.45 2.66 1/3 FLAT (50 G) 150 4.5 7 0.5 0 4 0 0 270 11 23 8 1 4 1 4 0 2 10 1. STORE PRODUCT FROZEN AT 0 F (-18 C). 2. FOR BEST RESULTS AND TO PREVENT PRODUCT DRYNESS, THAW FLATBREAD AT AMBIENT TEMPERATURE (I.E. 75 F (24 C)). THAWING UNDER REFRIGERATION IS NOT RECOMMENDED. 3. TO THAW AN ENTIRE CASE, REMOVE FROM THE FREEZER AND LEAVE IN THE ORIGINAL PACKAGING WITH INNER BAGS SEALED. PRODUCT WILL THAW AT ROOM TEMPERATURE IN APPROXIMATELY 8 TO 12 HOURS. 4. TO THAW A PARTIAL CASE, REMOVE DESIRED NUMBER OF BAGS FROM THE CASE, THEN RESEAL THE CASE AND RETURN TO THE FREEZER. KEEP INNER BAGS SEALED. PRODUCT WILL THAW AT ROOM TEMPERATURE IN APPROXIMATELY 3 TO 6 HOURS. 5. FOR OPTIMAL PRODUCT PERFORMANCE, THAWED FLATBREAD SHOULD BE USED WITHIN 15 HOURS. 6. THAWED PRODUCT MAY BE MICROWAVED FOR 15 SECONDS AT MEDIUM POWER TO PROMOTE ELASTICITY. MODE D'EMPLOI: 1. GARDER LE PRODUIT AU CONGÉLATEUR À 0 F (-18 C). 2. POUR DE MEILLEURS RÉSULTATS ET POUR PRÉVENIR L'ASSÈCHEMENT DU PRODUIT, DÉCONGELER LE PAIN PLAT À LA TEMPÉRATURE AMBIANTE (I.E. 75 F (24 C)). (More...) MODE D'EMPLOI: 1. GARDER LE PRODUIT AU CONGÉLATEUR À 0 F (-18 C). 2. POUR DE MEILLEURS RÉSULTATS ET POUR PRÉVENIR L'ASSÈCHEMENT DU PRODUIT, DÉCONGELER LE PAIN PLAT À LA TEMPÉRATURE AMBIANTE (I.E. 75 F (24 C)). LA DÉCONGÉLATION AU RÉFRIGÉRATEUR N'EST PAS RECOMMANDÉE. 3. POUR DÉCONGELER UNE CAISSE ENTIÈRE, RETIRER DU CONGÉLATEUR ET LAISSER DANS SON EMBALLAGE ORIGINAL, LES SACS SCELLÉS. LE PRODUIT DÉGÈLERA À LA TEMPÉRATURE AMBIANTE EN 8 À 12 HEURES. 4. POUR DÉCONGELER SEULEMENT UNE PARTIE DE LA CAISSE, RETIRER LE NOMBRE DÉSIRÉ DE SACS DE LA CAISSE. SCELLER À NOUVEAU LA CAISSE ET REMETTRE AU CONGÉLATEUR. LAISSER LES SACS À L'INTÉRIEUR DE LA CAISSE, BIEN SCELLÉS. LE PRODUIT DÉGÈLERA À LA TEMPÉRATURE DE LA PIÈCE EN 3 À 6 HEURES. 5. POUR UNE PERFORMANCE OPTIMALE DU PRODUIT, LES PAINS PLATS DÉCONGELÉS DEVRAIENT ÊTRE UTILISÉS DANS LES 15 HEURES. 6. LE PRODUIT DÉCONGELÉ PEUT ÊTRE MIS AU MICRO-ONDES PENDANT 15 SECONDES À INTENSITÉ MOYENNE POUR FAVORISER L'ÉLASTICITÉ. 00057592062367 06236 TDL HOMESTYLE PEANUT BUTTER CHOCOLATE CHUNK COOKIE DOUGH BISCUIT AU BEURRE D'ARACHIDE AT AUX GROS MORCEAUX DE CHOCOLATE MAISON XT 051 PG-051-PL COOKIE DOUGH Non Published Private Label 56.7 GR 140 7.25 18.42 15.81 40.16 11.56 29.36 18.675 8.47 17.5 7.94 .767 .022 Not Kosher 9 10 270 INGREDIENTS FOR CANADIAN MARKET: SUGAR, ENRICHED BLEACHED WHEAT FLOUR, BUTTER (CREAM (FROM MILK), SALT), PEANUT BUTTER (PEANUTS, DEXTROSE, HYDROGENATED COTTONSEED AND RAPESEED OIL, SALT), SEMISWEET CHOCOLATE (SUGAR, CHOCOLATE LIQUOR, COCOA BUTTER, SOYA LECITHIN, NATURAL FLAVOUR (CONTAINS MILK INGREDIENTS)), WATER, PEANUT BUTTER FLAVOURED CHIPS (PARTIALLY DEFATTED PEANUT MEAL, SUGAR, HYDROGENATED PALM KERNEL AND SOYABEAN OILS, WHEY (A MILK DERIVATIVE), DEXTROSE, SALT, SOYA LECITHIN, ARTIFICIAL FLAVOUR), PEANUTS, REFINER'S MOLASSES, DRIED WHOLE EGG, SALT, ARTIFICIAL FLAVOUR, BAKING POWDER, SODIUM BICARBONATE. MANUFACTURED ON SHARED EQUIPMENT WITH TREE NUTS. PRODUCT NAME: BISCUIT AU BEURRE D'ARACHIDE AT AUX GROS MORCEAUX DE CHOCOLATE MAISON XT INGREDIENTS POUR LE MARCHE CANADIEN: SUCRE, FARINE DE BLE ENRICHIE BLANCHIE, BEURRE (CREME (PROVENANT DU LAIT), SEL), BEURRE D'ARACHIDE (ARACHIDES, DEXTROSE, HUILE DE COTON ET COLZA HYDROGENEE, SEL), CHOCOLAT DEMI-DOUX (SUCRE, LIQUEUR DE CHOCOLAT, BEURRE DE CACAO, LECITHINE DE SOYA, AROME NATURELLE (CONTIENT DES INGREDIENTS DE LAIT)), EAU, GRAINS A SAVEUR DE BEURRE D'ARACHIDES (FARINE D'ARACHIDE PARTIELLEMENT DEGRAISSEE, SUCRE, HUILE DE PALMISTE ET SOYA HYDROGENEE, PETIT- LAIT (UN DERIVE DE LAIT), DEXTROSE, SEL, LECITHINE DE SOYA, AROME ARTIFICIELLE), ARACHIDES, MELASSE DE RAFFINEUR, POUDRE D'OEUF ENTIER, SEL, AROME ARTIFICIELLE, POUDRE A PATE, BICARBONATE DE SODIUM. PRODUIT AVEC UN ÉQUIPEMENT AYANT ÉTÉ EN CONTACT AVEC DES NOIX. 56.7 455.3 27.04 12.7 0.13 37.95 458.15 50.16 3.08 32.54 8.85 143.52 0 30.99 2.33 1 COOKIE (52 G) 260 15 24 7 0.1 7 20 7 260 11 28 9 2 7 18 5 8 0 2 10 HANDLING INSTRUCTIONS NOT REQUIRED. HANDLING INSTRUCTIONS NOT REQUIRED. 00057592062398 06239 TDL 46872 HMSTYL WHT CHOC MACADAMIA NUT CK DGH XT BISCUIT AU CHOCOLAT BLANC ET MACADAMIA MAISON XT 051 PG-051-PL COOKIE DOUGH Non Published Private Label 56.7 GR 140 7.25 18.42 15.81 40.16 11.56 29.36 18.675 8.47 17.5 7.94 .767 .022 Not Kosher 9 10 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, SUGAR, BUTTER (CREAM (FROM MILK), SALT), WHITE CHOCOLATE CHUNKS (SUGAR, COCOA BUTTER, POWDERED WHOLE MILK, SOYA LECITHIN, ARTIFICIAL FLAVOUR, SALT), MACADAMIA NUTS, WATER, REFINER'S MOLASSES, ARTIFICIAL FLAVOUR, DRIED WHOLE EGG, BAKING POWDER, SODIUM BICARBONATE, SALT, MODIFIED CORN STARCH. MAUFACTURED ON SHARED EQUIPMENT WITH PEANUTS AND TREE NUTS PRODUCT NAME: BISCUIT AU CHOCOLAT BLANC ET MACADAMIA MAISON XT INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, SUCRE, BEURRE (CREME (PROVENANT DU LAIT), SEL), GROS MORCEAUX BLANC DE CHOCOLAT (SUCRE, BEURRE DE CACAO, LAIT ENTIER EN POUDRE, LECITHINE DE SOYA, AROME ARTIFICIELLE, SEL), NOIX DE MACADAMIA, EAU, MELASSE DE RAFFINEUR, AROME ARTIFICIELLE, POUDRE D'OEUF ENTIER, POUDRE A PATE, BICARBONATE DE SODIUM, SEL, AMIDON DE MAIS MODIFIE. PRODUIT AVEC UN ÉQUIPEMENT AYANT ÉTÉ EN CONTACT AVEC DES ARACHIDES ET DES NOIX. 56.7 430.5 21.28 10.05 0.14 35.11 466.26 55.29 1.42 29.8 4.46 131.27 0.17 43.99 2.03 1 COOKIE (52 G) 240 12 19 6 0.1 29 20 7 260 11 31 10 1 3 17 3 0 0 2 8 HANDLING INSTRUCTIONS NOT REQUIRED. HANDLING INSTRUCTIONS NOT REQUIRED. 00057592062329 06232 TDL 46870 HOMESTYLE CHOCOLATE CHIP COOKIE DOUGH XT BISCUIT AUX MORCEAUX DE CHOCOLAT MAISON XT 051 PG-051-PL COOKIE DOUGH Non Published Private Label 56.7 GR 140 7.25 18.42 15.81 40.16 11.56 29.36 18.675 8.47 17.5 7.94 .767 .022 Not Kosher 9 10 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED BLEACHED WHEAT FLOUR, SUGAR, SEMISWEET CHOCOLATE CHIPS (SUGAR, CHOCOLATE LIQUOR, COCOA BUTTER, MILKFAT, SOYA LECITHIN, ARTIFICIAL FLAVOUR, NATURAL FLAVOUR), BUTTER (CREAM (FROM MILK), SALT), WATER, REFINER'S MOLASSES, ARTIFICIAL FLAVOUR, DRIED WHOLE EGG, BAKING POWDER, SODIUM BICARBONATE, SALT. MANUFACTURED ON SHARED EQUIPMENT WITH PEANUTS AND TREE NUTS PRODUCT NAME: TDL 46870 BISCUIT AUX MORCEAUX DE CHOCOLAT MAISON XT INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE BLANCHIE, SUCRE, BRISURES DE CHOCOLAT DEMI-DOUX (SUCRE, LIQUEUR DE CHOCOLAT, BEURRE DE CACAO, GRAS DE LAIT, LECITHINE DE SOYA, AROME ARTIFICIELLE, AROME NATURELLE), BEURRE (CREME (PROVENANT DU LAIT), SEL), EAU ,MELASSE DE RAFFINEUR, AROME ARTIFICIELLE, POUDRE D'OEUF ENTIER, POUDRE A PATE, BICARBONATE DE SODIUM, SEL. PRODUIT AVEC UN ÉQUIPEMENT AYANT ÉTÉ EN CONTACT AVEC DES ARACHIDES ET DES NOIX 56.7 407.74 16.65 10.13 0.13 34.8 461.47 59.6 1.83 33.54 4.87 131.86 0 26.3 2.83 1 COOKIE (52 G) 230 9 15 6 0.1 6 20 7 260 11 34 11 1 4 19 3 8 0 2 10 HANDLING INSTRUCTIONS NOT REQUIRED. HANDLING INSTRUCTIONS NOT REQUIRED. 00057592062350 06235 TDL 46875 HOMESTYLE OATMEAL RAISIN SPICE COOKIE DOUGH XT BISCUIT ÉPICÉ FARINE D'AVOINE ET RAISIN SEC MAISON XT 051 PG-051-PL COOKIE DOUGH Non Published Private Label 56.7 GR 140 7.25 18.42 15.81 40.16 11.56 29.36 18.675 8.47 17.5 7.94 .767 .022 Not Kosher 9 10 270 INGREDIENTS FOR CANADIAN MARKET: SUGAR, ENRICHED BLEACHED WHEAT FLOUR, BUTTER (CREAM (FROM MILK), SALT), RAISINS, OATS, WATER, REFINER'S MOLASSES, DRIED WHOLE EGG, ARTIFICIAL FLAVOUR, BAKING POWDER, CINNAMON, SALT, SODIUM BICARBONATE, SPICES. MANUFACTURED ON SHARED EQUIPEMENT WITH PEANUTS AND TREE NUTS PRODUCT NAME: BISCUIT ÉPICÉ FARINE D'AVOINE ET RAISIN SEC MAISON INGREDIENTS POUR LE MARCHE CANADIEN: SUCRE, FARINE DE BLE ENRICHIE BLANCHIE, BEURRE (CREME (PROVENANT DU LAIT), SEL), RAISINS SECS, AVOINE, EAU, MELASSE DE RAFFINEUR, POUDRE D'OEUF ENTIER, AROME ARTIFICIELLE, POUDRE A PATE, CANNELLE, SEL, BICARBONATE DE SODIUM, EPICES. PRODUIT AVEC UN ÉQUIPEMENT AYANT ÉTÉ EN CONTACT AVEC DES ARACHIDES ET DES NOIX 56.7 400.9 14.53 8.62 0.14 39.58 360.33 62.87 2.7 36.59 4.65 153.65 0.55 35.18 2.24 1 COOKIE (52 G) 230 8 13 5 0.1 5 20 7 200 9 35 12 2 6 21 3 8 0 2 10 HANDLING INSTRUCTIONS NOT REQUIRED. HANDLING INSTRUCTIONS NOT REQUIRED. 00057592062435 06243 TDL 46874 HOMESTYLE TRIPLE CHOCOLATE COOKIE DOUGH XT BISCUIT CHOCOLAT TRIPLE MAISON XT 051 PG-051-PL COOKIE DOUGH Non Published Private Label 56.7 GR 140 7.25 18.42 15.81 40.16 11.56 29.36 18.675 8.47 17.5 7.94 .767 .022 NOT KOSHER 9 10 270 INGREDIENTS FOR CANADIAN MARKET: SUGAR, ENRICHED BLEACHED WHEAT FLOUR, BUTTER (CREAM (FROM MILK), SALT), SEMISWEET CHOCOLATE CHUNKS (CHOCOLATE LIQUOR ALKALI PROCESSED, SUGAR, COCOA BUTTER, SOYA LECITHIN, VANILLA, MAY CONTAIN MILK PRODUCTS), SEMISWEET CHOCOLATE (SUGAR, CHOCOLATE LIQUOR, COCOA BUTTER, SOYA LECITHIN, NATURAL FLAVOUR (CONTAINS MILK INGREDIENTS)), WHITE CHOCOLATE CHUNKS (SUGAR, COCOA BUTTER, POWDERED WHOLE MILK, SOYA LECITHIN, ARTIFICIAL FLAVOUR, SALT), WATER, ALKALI PROCESSED COCOA, DRIED WHOLE EGG, REFINER'S MOLASSES, ARTIFICIAL FLAVOUR, MODIFIED CORN STARCH, BAKING POWDER, SODIUM BICARBONATE. MANUFACTURED ON SHARED EQUIPMENT WITH PEANUTS AND TREE NUTS PRODUCT NAME: BISCUIT CHOCOLAT TRIPLE MAISON INGREDIENTS POUR LE MARCHE CANADIEN: SUCRE, FARINE DE BLE ENRICHIE BLANCHIE, BEURRE (CREME (PROVENANT DU LAIT), SEL), CHOCOLAT DEMI-DOUX (SUCRE, LIQUEUR DE CHOCOLAT, BEURRE DE CACAO, LECITHINE DE SOYA, AROME NATURELLE (CONTIENT DES INGREDIENTS DE LAIT)), MORCEAUX DE CHOCOLAT DEMI-DOUX (LIQUEUR DE CHOCOLAT TRAITE A L'ALCALI, SUCRE, BEURRE DE CACAO, LECITHINE DE SOYA, VANILLA, PEUT CONTENIR LES PRODUITS DE LAIT), GROS MORCEAUX BLANC DE CHOCOLAT (SUCRE, BEURRE DE CACAO, LAIT ENTIER EN POUDRE, LECITHINE DE SOYA, AROME ARTIFICIELLE, SEL), EAU, CACAO TRAITE A L'ALCALI, POUDRE D'OEUF ENTIER, MELASSE DE RAFFINEUR, AROME ARTIFICIELLE, AMIDON DE MAIS MODIFIE, POUDRE A PATE, BICARBONATE DE SODIUM. PRODUIT AVEC UN ÉQUIPEMENT AYANT ÉTÉ EN CONTACT AVEC DES ARACHIDES ET DES NOIX. 56.7 450.09 23.15 14.24 0.17 51.26 389.64 55.99 3.06 35.68 4.44 186.94 0.1 44.48 3.48 1 COOKIE (52 G) 250 13 20 8 0.1 8 30 10 220 9 31 10 2 7 20 3 10 0 2 15 HANDLING INSTRUCTIONS NOT REQUIRED. HANDLING INSTRUCTIONS NOT REQUIRED. 00057592062411 06241 TDL 46873 HOMESTYLE CARAMEL CHOCOLATE PECAN COOKIE DOUGH XT BISCUIT AU CARAMEL, CHOCOLAT ET NOIX DE PÉCAN MAISON XT 051 PG-051-PL COOKIE DOUGH Non Published Private Label 56.7 GR 140 7.25 18.42 15.81 40.16 11.56 29.36 18.675 8.47 17.5 7.94 .767 .022 Not Kosher 9 10 270 INGREDIENTS FOR CANADAIN MARKET: ENRICHED BLEACHED WHEAT FLOUR, SUGAR, BUTTER (CREAM (FROM MILK), SALT), WATER, SEMISWEET CHOCOLATE (SUGAR, CHOCOLATE LIQUOR, COCOA BUTTER, SOYA LECITHIN, NATURAL FLAVOUR (CONTAINS MILK INGREDIENTS)), PECANS, NATURAL AND ARTIFICIAL FLAVOUR, REFINER'S MOLASSES, DRIED WHOLE EGG, BAKING POWDER, SODIUM BICARBONATE, SALT, GLUCOSE-FRUCTOSE, SOYA LECITHIN. MANUFACTURED ON SHARED EQUIPMENT WITH PEANUTS AND TREE NUTS. PRODUCT NAME: BISCUIT AU CARAMEL, CHOCOLAT ET NOIX DE PÉCAN MAISON XT INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE BLANCHIE, SUCRE, BEURRE (CREME (PROVENANT DU LAIT), SEL), EAU, CHOCOLAT DEMI-DOUX (SUCRE, LIQUEUR DE CHOCOLAT, BEURRE DE CACAO, LECITHINE DE SOYA, AROME NATURELLE (CONTIENT DES INGREDIENTS DE LAIT)), PACANES, AROME NATURELLE ET ARTIFICIELLE, MELASSE DE RAFFINEUR, POUDRE D'OEUF ENTIER, POUDRE A PATE, BICARBONATE DE SODIUM, SEL, GLUCOSE-FRUCTOSE, LECITHINE DE SOYA. PRODUIT AVEC UN ÉQUIPEMENT AYANT ÉTÉ EN CONTACT AVEC DES ARACHIDES ET DES NOIX. 56.7 416.16 18.5 9.56 0.16 38.91 514.68 58.21 1.56 29.77 4.22 147.02 0.1 26.74 2.39 1 COOKIE (52 G) 240 11 16 5 0.1 6 20 7 290 12 32 11 1 4 17 3 8 0 2 10 HANDLING INSTRUCTIONS NOT REQUIRED. HANDLING INTRUCTIONS NOT REQUIRED 00057592023962 02396 DOUGH DISKS FROZEN FULL HOUSE PH DISQUES DE PATE SURGELEE - FULL HOUSE 030 PG-030-P/L SHTD PIZZA Non Published Private Label 751 GR 20 8 20.32 15 38.1 14.25 36.2 34.856 15.81 33.13 15.03 .99 .028 Not Kosher 8 6 90 ENRICHED WHEAT FLOUR, WATER, YEAST, SOYABEAN OIL, SALT, SUGAR, FUMARIC ACID. PRODUCT DESCRIPTION: DISQUES DE PATE SURGELEE - FULL HOUSE INGREDIENTS: FARINE DE BLE ENRICHIE, EAU, LEVURE, HUILE DE SOYA, SEL, SUCRE, ACIDE FUMARIQUE. 62 262.82 6.91 0.95 0.16 0 449.03 41.45 1.75 0.74 8.72 0 0.08 10.1 2.55 1/12 PIZZA CRUST (54 G) 160 4.5 7 0.5 0.1 3 0 0 280 12 26 9 1 4 0 5 HANDLING NOT REQUIRED AS PER CUSTOMER NO HANDLING FOR PHI PER CHERYL SMITH 10057592810286 057592810289 81028 BKD FRENCH DINNER ROLLS (BAGGED) 6/24CT PETIT PAIN FRANCAIS CUIT 303 PG-303-PARBAKED ROLLS Published Private Label 56.7 GR 144 10.25 26.04 23.75 60.33 15.88 40.34 20.59 9.34 18 8.16 2.237 .063 Not Kosher 8 5 270 ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, SALT, DEXTROSE, CALCIUM PROPIONATE, MALTED BARLEY FLOUR, CALCIUM SULPHATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, CANOLA OIL, ASCORBIC ACID, ENZYME. PRODUCT NAME: PETIT PAIN FRANCAIS CUIT INGREDIENTS: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, LEVURE, SEL, DEXTROSE, PROPIONATE DE CALCIUM, FARINE D'ORGE MALTE, SULPHATE DE CALCIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, HUILE DE CANOLA, ACIDE ASCORBIQUE, ENZYME. 56 256.54 1.02 0.27 0 0 554.03 52.21 2.29 0.92 9.64 0.02 0 97.12 3.88 1 ROLL (54 G) 140 0.5 1 0.2 0 0 0 0 310 13 29 10 1 5 1 5 0 0 4 15 Baking Instructions Oven Temperature From Frozen State From Thawed State Convection 400 F (205 C) Rolls/Breadsticks 8-12 Min. Rolls/Breadsticks 5-10 Min. Breads 10 - 20 Min. Breads 8-15 Min. Deck or Rack 400 F (205 C) Rolls/Breadsticks 10-15 Min. Rolls/Breadsticks 8-12 Min. Breads 20-30 Min. Breads 15-20 Min. Conveyor/Impinger 400F (205 C) Rolls/Breadsticks 6-8 Min. Rolls/Breadsticks 4-6 Min. Breads 10 - 12 Min. Breads 8-10 Min. Suggested times and temperatures will vary by operation. Mode de cuisson Four Temperature Congele Decongele Convection 400 F Petits pains/Batonnets 8 a 12 min. Petits pains/Batonnets 5 a 10 min. (205 C) Pains 10 a 20 min. Pains 8 a 15 min. A etages ou chariot 400 F Petits pains/Batonnets 10 a 15 min. Petits pains/Batonnets 8 a 12 min. (205 C) Pains 20 a 30 min. Pains 15 a 20 min. Convoyeur/Impinge 400 F Petits pains/Batonnets 6 a 8 min. Petits pains/Batonnets 4 a 6 min. (205 C) Pains 10 a 12 min Pains 8 a 10 min. Les temperatures et les temps de cuisson varieront selon l'operation.. 10057592810293 057592810296 81029 BKD EURO GRAIN DINNER ROLLS (BAGGED) 6/24CT PETIT PAIN EUROPEEN DE GRAIN CUIT 303 PG-303-PARBAKED ROLLS Published Private Label 56.7 GR 144 10.25 26.04 23.75 60.33 15.88 40.34 20.59 9.34 18 8.16 2.237 .063 Not Kosher 8 5 270 ENRICHED UNBLEACHED WHEAT FLOUR, WATER, FLAX SEED, MILLET, CRACKED RYE, SUNFLOWER SEEDS, CRACKED WHEAT, OAT FLAKES, YEAST, SALT, WHEAT GLUTEN, DEXTROSE, CALCIUM PROPIONATE, MALTED BARLEY FLOUR, CALCIUM SULPHATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, CANOLA OIL, ASCORBIC ACID, ENZYME, COLOUR. PRODUCT NAME: PETIT PAIN EUROPEEN DE GRAIN CUIT INGREDIENTS: FARINE DE BLÉ ENRICHIE NON-BLANCHIE, EAU, GRAINS DE LIN, MILLET, SEIGLE CONCASSÉ, GRAINES DE TOURNESOL, BLÉ CONCASSÉ, FLOCONS D'AVOINE, LEVURE, SEL, GLUTEN DE BLÉ, DEXTROSE, PROPIONATE DE CALCIUM, FARINE D'ORGE MALTÉ, SULPHATE DE CALCIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, HUILE DE CANOLA, ACIDE ASCORBIQUE, ENZYME, COULEUR. 56 289.68 4.1 0.58 0 0 457.36 52.46 4.34 0.93 10.73 0.14 0 90.19 3.91 1 ROLL (54 G) 160 2.5 4 0.3 0 0 0 0 260 11 29 10 2 10 1 6 0 0 4 15 Baking Instructions Oven Temperature From Frozen State From Thawed State Convection 400 F (205 C) Rolls/Breadsticks 8-12 Min. Rolls/Breadsticks 5-10 Min. Breads 10 - 20 Min. Breads 8-15 Min. Deck or Rack 400 F (205 C) Rolls/Breadsticks 10-15 Min. Rolls/Breadsticks 8-12 Min. Breads 20-30 Min. Breads 15-20 Min. Conveyor/Impinger 400F (205 C) Rolls/Breadsticks 6-8 Min. Rolls/Breadsticks 4-6 Min. Breads 10 - 12 Min. Breads 8-10 Min. Suggested times and temperatures will vary by operation. Mode de cuisson Four Temperature Congele Decongele Convection 400 F Petits pains/Batonnets 8 a 12 min. Petits pains/Batonnets 5 a 10 min. (205 C) Pains 10 a 20 min. Pains 8 a 15 min. A etages ou chariot 400 F Petits pains/Batonnets 10 a 15 min. Petits pains/Batonnets 8 a 12 min. (205 C) Pains 20 a 30 min. Pains 15 a 20 min. Convoyeur/Impinge 400 F Petits pains/Batonnets 6 a 8 min. Petits pains/Batonnets 4 a 6 min. (205 C) Pains 10 a 12 min Pains 8 a 10 min. Les temperatures et les temps de cuisson varieront selon l'operation. 00049800876286 87628 SOURDOUGH BOULE BOULE A PAIN PATE SURE 302 PG-302-PARBAKED BREADS Non Published Branded 482 GR 18 10 25.4 23.5 59.69 16.63 42.24 21.735 9.86 19.13 8.68 2.262 .064 Kosher - Parve 8 5 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED WHEAT FLOUR, WATER, YEAST, SALT, WHEAT STARCH, FUMARIC ACID, WHEAT GLUTEN, LACTIC ACID, DEXTROSE, CANOLA OIL, SODIUM ACETATE, MALTED BARLEY FLOUR, CALCIUM SULPHATE, ASCORBIC ACID, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ENZYME, AZODICARBONAMIDE. PRODUCT NAME: BOULE A PAIN PATE SURE INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE, EAU, LEVURE, SEL, AMIDON DE BLE, ACIDE FUMARIQUE, GLUTEN DE BLE, ACIDE LACTIQUE, DEXTROSE, HUILE DE CANOLA, ACETATE DE SODIUM, FARINE D'ORGE MALTE, SULFATE DE CALCIUM, ACIDE ASCORBIQUE, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ENZYME, AZODICARBONAMIDE. 50 252.51 1.12 0.31 0 0 422.09 51.28 2.2 0.63 9.33 0 12.68 35.38 3.76 1 SLICE (50 G) 130 0.5 1 0.2 0 0 0 0 210 9 26 9 1 4 0 5 10 2 15 Baking Instructions Oven Temp From Frozen State From Thawed State Convection 350 F (175 C) Rolls/Breadsticks 5-12 Min. Rolls/Breadsticks 5-12 Min. Breads 8-15 Min. Breads 8-12 Min. Deck or Rack 375 F (190 C) Rolls/Breadsticks 10-15 Min. Rolls/Breadsticks 8-12 Min. Breads 10-15 Min. Breads 8-12 Min. Conveyor/Impinger 425 F (220 C) Rolls/Breadsticks 5-8 Min. Rolls/Breadsticks 5-8 Min. Breads 5-8 Min. Breads 5-8 Min. Suggested times and temps will vary by operation. Mode de cuisson Four Temperature Congele Decongele Convection 350 F Petits pains/Batonnets 5 a 12 min. Petits pains/Batonnets 5 a 12 min. (175 C) Pains 8 a 15 min. Pains 8 a 12 min. A etages ou chariot 375 F Petits pains/Batonnets 10 a 15 min. Petits pains/Batonnets 8 a 12 min. (190 C) Pains 10 a 15 min. Pains 8 a 12 min. Convoyeur/Impinge 425 F Petits pains/Batonnets 5 a 8 min. Petits pains/Batonnets 5 a 8 min. (220 C) Pains 5 a 8 min Pains 5 a 8 min. Les temperatures et les temps de cuisson varieront selon l'operation. 10049800079660 049800079663 07966 PULLED PORK BBQ-TRADITIONAL STYL SCE-BAG PORC BARBECUE FUME A L'HICORIE DANS NOTRE SAUCE BARBECUE TRADITIONNELLE 044 PG-044-PORK BBQ Non Published Branded 2.27 Kg 4 6.5 16.51 13.13 33.35 13.13 33.35 21 9.53 20 9.07 .648 .018 NOT KOSHER 7 11 365 INGREDIENTS FOR CANADIAN MARKET: PORK, SAUCE (WATER, TOMATO PASTE, GLUCOSE-FRUCTOSE, BROWN SUGAR, WORCESTERSHIRE SAUCE CONCENTRATE (DISTILLED VINEGAR, FANCY MOLASSES, GLUCOSE SYRUP, WATER, SALT, COLOUR, GARLIC POWDER, SUGAR, SPICES, TAMARIND, NATURAL FLAVOUR, SULPHITING AGENT), VINEGAR (WHITE VINEGAR, COLOUR), MUSTARD (DISTILLED VINEGAR, WATER, MUSTARD SEED, SALT, TURMERIC, PAPRIKA, SPICE, GARLIC POWDER), MALTODEXTRIN, SALT, COTTONSEED OIL, DEXTROSE, NATURAL FLAVOUR, SPICES, XANTHAN GUM, ONION POWDER). PRODUCT NAME: PORC BARBECUE FUME A L'HICORIE DANS NOTRE SAUCE BARBECUE TRADITIONNELLE INGREDIENTS POUR LE MARCHE CANADIEN: PORC, EAU, PATE DE TOMATE, GLUCOSE-FRUCTOSE, CASSONADE, CONCENTRE DE SAUCE WORCESTERSHIRE (VINAIGRE DISTILLE, MELASSE QUALITE FANTAISIE, SIROP DE GLUCOSE, EAU, SEL, COLORANT, POUDRE D'AIL, SUCRE, EPICES, TAMARIN, ESSENCE NATURELLE, AGENT SULFUREUX), VINAIGRE (VINAIGRE BLANC, COLORANT), MOUTARDE (VINAIGRE DISTILLE, EAU, GRAINES DE MOUTARDE, SEL, TURMERIC, PAPRIKA, EPICE, POUDRE D'AIL), MALTODEXTRINE, SEL, HUILE DE COTON, DEXTROSE, ESSENCE NATURELLE, EPICES, GOMME DE XANTHANE, POUDRE D'OIGNON). 181.35 6.85 2.31 0.06 50.09 643.83 13.85 0.8 11.91 16.13 0 6.31 16.73 1.2 1. KEEP FROZEN. 2. THAW UNDER REFRIGERATION. 3. DO NOT REFREEZE. 4. COOK AND SERVE. COOKING INSTRUCTIONS: 1. THAW PRODUCT UNDER REFRIGERATION AT LEAST 12 HOURS. 2. TRANSFER PRODUCT TO AN OVENABLE CONTAINER AND COVER. 3. COOK IN 350 F OVEN FOR 45 - 55 MINUTES OR UNTIL PRODUCT TEMPERATURE 4. COOK UNTIL PRODUCT ACHIEVES AN INTERNAL TEMPERATURE OF 165 F. BOILING PREPARATION: 1. COOK PAN OF WATER UNTIL BOILING. 2. ADD FROZEN PRODUCT IN POUCH. 3. BOIL FOR 45 MINUTES. 4. COOK UNTIL PRODUCT ACHIEVES AN INTERNAL TEMPERATURE OF 165 F. MODE D'EMPLOI: 1. GARDER CONGELE. 2. DEGELER AU REFRIGERATEUR. 3. NE PAS RECONGELER. 4. CUIRE ET SERVIR MODE DE CUISSON: 1. LAISSER LE PRODUIT DEGELER AU REFRIGERATEUR PENDANT AU MOINS 12 HEURES. 2. METTRE LE PRODUIT DANS UN CONTENANT ALLANT AU FOUR ET COUVRIR. 3. CUIRE A 350 F PENDANT 45 A 55 MINUTES OU JUSQU'A CE QUE LA TEMPERATURE INTERNE DU PRODUIT AIT ATTEINT 165 F. 4. CUIRE JUSQU'A CE QUE LA TEMPERATURE INTERNE DU PRODUIT ATTEIGNE 165 F POUR CUISSON PAR EBULLITION: 1. PORTER UN CHAUDRON D'EAU A EBULLITION 2. DEPOSER LE SAC CONTENANT LE PRODUIT SURGELE DANS L'AU BOUILLANT. 3 . LAISSER BOUILLIR PENDANT 45 MINUTES. 4. CUIRE JUSQU'A CE QUE LA TEMPERATURE INTERNE DU PRODUIT ATTEIGNE 165 F 00049800045712 04571 12" FRESH 'N READY OVEN RISING SHEETED PIZZA DOUGH PATE A PIZZA PREFORMEE 12" LEVANTE AU FOUR FRESH 'N READY 185 PG-185-SELF RISING PZA DAH Published Branded 368 GR 36 12.25 31.12 13 33.02 12.25 31.12 39.023 17.7 37.35 16.94 1.129 .032 Not Kosher 5 12 120 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, SUGAR, WHEAT GLUTEN, SOYABEAN OIL, HYDROGENATED SOYABEAN OIL, SALT, SODIUM ALUMINUM PHOSPHATE, SODIUM BICARBONATE, MOZZARELLA CHEESE SHREDDED PART SKIM (MILK, BACTERIAL CULTURE, MICROCRYSTALLINE CELLULOSE, SALT, CALCIUM CHLORIDE, CHYMOSIN AND OR ENZYME), CHEDDAR CHEESE (MILK, BACTERIAL CULTURE, SALT, ENZYMES), GUAR GUM, WHEY POWDER (A MILK DERIVATIVE), XANTHAN GUM, GARLIC POWDER, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, BUTTERMILK SOLIDS, MALTED BARLEY FLOUR, DEXTROSE, ENZYME, ASCORBIC ACID, SODIUM PHOSPHATE, LACTIC ACID. PRODUCT NAME: PATE A PIZZA PREFORMEE 12" LEVANTE AU FOUR INGREDIENTS POUR LE MARCHE: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, LEVURE, SUCRE, GLUTEN DE BLE, HUILE DE SOYA, HUILE DE SOYA HYDROGENEE, SEL, PHOSPHATE DOUBLE D'ALUMINIUM ET DE SODIUM, BICARBONATE DE SODIUM, LE FROMAGE DE MOZZARELLA A DECHIQUETE LA PEAU DE PARTIE (LAIT, CULTURE BACTERIENNE, CELLULOSE MICROCRYSTALLINE, SEL, CHLORURE DE CALCIUM, CHYMOSIN ET OU ENZYME), FROMAGE CHEDDAR (LAIT, CULTURE BACTERIENNE, SEL, ENZYME), GOMME DE GUAR, POUDRE DE PETIT-LAIT (UN DERIVE DE LAIT), GOMME DE XANTHANE, POUDRE D'AIL, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, SOLIDES DU BABEURRE, FARINE D'ORGE MALTEE, DEXTROSE, ENZYME, ACIDE ASCORBIQUE, PHOSPHATE DE SODIUM, ACIDE LACTIQUE. 58.8 236.67 4.07 1.97 0.04 1 511.23 40.49 1.97 1.89 9.51 2.33 0.07 21.04 2.45 1/8 PIZZA CRUST (51 G) 140 2.5 4 1 0 6 0 0 300 13 24 8 1 5 1 6 0 0 2 10 STORE FROZEN AT 0 F TO -10 F (-18 - -23 C) WHEN READY TO USE, REMOVE DESIRED NUMBER OF UNITS FROM CASE AND THEN RESEAL CASE AND RETURN TO FREEZER. FREEZER TO OVEN: ADD SAUCE, CHEESE AND TOPPINGS. BAKE UNTIL CHEESE MELTS AND CRUST TURNS GOLDEN BROWN. CONVECTION OVEN: 375 F (190 C) FOR 9 - 11 MINUTES. CONVEYOR OVEN: 500 - 550 F (260 - 290 C) FOR 4.5 - 6.5 MINUTES. REMOVE PIZZA FROM OVEN. ALLOW TO SET FOR ONE MINUTE. SERVE WHILE HOT. THAWED: COVER AND THAW (UP TO 2 HOURS AT ROOM TEMPERATURE 75 F (23 C)). ADD SAUCE, CHEESE AND TOPPINGS. BAKE UNTIL CHEESE MELTS AND CRUST TURNS GOLDEN BROWN. CONVECTION OVEN: 375 F (190 C) FOR 8 - 10 MINUTES. CONVEYOR OVEN: 500 F (260 C) FOR 4 - 5 MINUTES. REMOVE PIZZA FROM OVEN. ALLOW TO SET FOR ONE MINUTE. SERVE WHILE HOT. MODE D'EMPLOI: GARDER AU CONGELATEUR A 0 F A -10 F (-18 C A -23 C) LORSQUE VOUS ETES PRET A L'UTILISER, RETIRER LE NOMBRE DESIRE D'UNITES DE LA CAISSE, SCELLER A NOUVEAU LA CAISSE ET REMETTRE AU (More...) MODE D'EMPLOI: GARDER AU CONGELATEUR A 0 F A -10 F (-18 C A -23 C) LORSQUE VOUS ETES PRET A L'UTILISER, RETIRER LE NOMBRE DESIRE D'UNITES DE LA CAISSE, SCELLER A NOUVEAU LA CAISSE ET REMETTRE AU CONGELATEUR. DU CONGELATEUR AU FOUR: AJOUTER LA SAUCE, LE FROMAGE ET LES GARNITURES. CUIRE JUSQU'A CE QUE LE FROMAGE SOIT FONDU ET QUE LA CROUTE SOIT DOREE. FOUR A CONVECTION: 375 F (190 C) POUR 9 A 11 MINUTES. FOUR A BANDE TRANSPORTEUSE: 500 F A 550 F (260 C A 290 C) POUR 4.5 A 6.5 MINUTES RETIRER LA PIZZA DU FOUR. LAISSER REPOSER PENDANT UNE MINUTE. SERVIR PENDANT QUE LA PIZZA EST CHAUDE. DECONGELEE: COUVRIR ET LAISSER DEGELER (JUSQU'A 2 HEURES A LA TEMPERATURE DE LA PIECE 75 F (23 C)). AJOUTER LA SAUCE, LE FROMAGE ET LES GARNITURES. CUIRE JUSQU'A CE QUE LE FROMAGE SOIT FONDU ET QUE LA CROUTE SOIT DOREE. FOUR A CONVECTION: 375 F (190 C) POUR 8 A 10 MINUTES. FOUR A BANDE TRANSPORTEUSE: 500 F (260 C) POUR 4 A 5 MINUTES RETIRER LA PIZZA DU FOUR. LAISSER REPOSER (More...) 00049800036048 03604 16" FRESH 'N READY OVEN RISING SHEETED PIZZA DOUGH PATE A PIZZA PREFORMEE 16" LEVANTE AU FOUR FRESH 'N READY 185 PG-185-SELF RISING PZA DAH Published Branded 702 GR 20 7.25 18.42 17 43.18 16.25 41.28 39.144 17.76 36.88 16.73 1.159 .033 Not Kosher 9 6 120 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, SUGAR, WHEAT GLUTEN, SOYABEAN OIL, HYDROGENATED SOYABEAN OIL, SALT, SODIUM ALUMINUM PHOSPHATE, SODIUM BICARBONATE, MOZZARELLA CHEESE SHREDDED PART SKIM (MILK, BACTERIAL CULTURE, MICROCRYSTALLINE CELLULOSE, SALT, CALCIUM CHLORIDE, CHYMOSIN AND/OR ENZYME), CHEDDAR CHEESE (MILK, BACTERIAL CULTURE, SALT, ENZYMES), GUAR GUM, WHEY POWDER (A MILK DERIVATIVE), XANTHAN GUM, GARLIC POWDER, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, BUTTERMILK SOLIDS, MALTED BARLEY FLOUR, DEXTROSE, ENZYME, ASCORBIC ACID, SODIUM PHOSPHATE, LACTIC ACID. PRODUCT NAME: PATE A PIZZA PREFORMEE 16" LEVANTE AU FOUR INGREDIENTS POUR LE MARCHE: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, LEVURE, SUCRE, GLUTEN DE BLE, HUILE DE SOYA, HUILE DE SOYA HYDROGENEE, SEL, PHOSPHATE DOUBLE D'ALUMINIUM ET DE SODIUM, BICARBONATE DE SODIUM, LE FROMAGE DE MOZZARELLA A DECHIQUETE LA PEAU DE PARTIE (LAIT, CULTURE BACTERIENNE, CELLULOSE MICROCRYSTALLINE, SEL, CHLORURE DE CALCIUM, CHYMOSIN ET/OU ENZYME), FROMAGE CHEDDAR (LAIT, CULTURE BACTERIENNE, SEL, ENZYME), GOMME DE GUAR, POUDRE DE PETIT-LAIT (UN DERIVE DE LAIT), GOMME DE XANTHANE, POUDRE D'AIL, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, SOLIDES DU BABEURRE, FARINE D'ORGE MALTEE, DEXTROSE, ENZYME, ACIDE ASCORBIQUE, PHOSPHATE DE SODIUM, ACIDE LACTIQUE. 69.7 236.22 4.08 1.98 0.04 1.01 512.65 40.35 1.97 1.89 9.51 2.34 0.07 21.05 2.46 1/12 PIZZA CRUST (60 G) 160 3 4 1.5 0 7 0 0 360 15 28 9 1 5 1 7 0 0 2 10 STORE FROZEN AT 0 F TO -10 F (-18 - -23 C) WHEN READY TO USE, REMOVE DESIRED NUMBER OF UNITS FROM CASE AND THEN RESEAL CASE AND RETURN TO FREEZER. FREEZER TO OVEN: ADD SAUCE, CHEESE AND TOPPINGS. BAKE UNTIL CHEESE MELTS AND CRUST TURNS GOLDEN BROWN. CONVECTION OVEN: 375 F (190 C) FOR 9 - 11 MINUTES. CONVEYOR OVEN: 500 - 550 F (260 - 290 C) FOR 4.5 - 6.5 MINUTES. REMOVE PIZZA FROM OVEN. ALLOW TO SET FOR ONE MINUTE. SERVE WHILE HOT. THAWED: COVER AND THAW (UP TO 2 HOURS AT ROOM TEMPERATURE 75 F (23 C)). ADD SAUCE, CHEESE AND TOPPINGS. BAKE UNTIL CHEESE MELTS AND CRUST TURNS GOLDEN BROWN. CONVECTION OVEN: 375 F (190 C) FOR 8 - 10 MINUTES. CONVEYOR OVEN: 500 F (260 C) FOR 4 - 5 MINUTES. REMOVE PIZZA FROM OVEN. ALLOW TO SET FOR ONE MINUTE. SERVE WHILE HOT. MODE D'EMPLOI: GARDER AU CONGELATEUR A 0 F A -10 F (-18 C A -23 C) LORSQUE VOUS ETES PRET A L'UTILISER, RETIRER LE NOMBRE DESIRE D'UNITES DE LA CAISSE, SCELLER A NOUVEAU LA CAISSE ET REMETTRE AU CONGELATEUR. DU CONGELATEUR AU FOUR: AJOUTER LA SAUCE, LE FROMAGE ET LES GARNITURES. CUIRE JUSQU'A CE QUE LE FROMAGE SOIT FONDU ET QUE LA CROUTE SOIT DOREE. FOUR A CONVECTION: 375 F (190 C) POUR 9 A 11 MINUTES. FOUR A BANDE TRANSPORTEUSE: 500 F A 550 F (260 C A 290 C) POUR 4.5 A 6.5 MINUTES RETIRER LA PIZZA DU FOUR. LAISSER REPOSER PENDANT UNE MINUTE. SERVIR PENDANT QUE LA PIZZA EST CHAUDE. DECONGELEE: COUVRIR ET LAISSER DEGELER (JUSQU'A 2 HEURES A LA TEMPERATURE DE LA PIECE 75 F (23 C). AJOUTER LA SAUCE, LE FROMAGE ET LES GARNITURES. CUIRE JUSQU'A CE QUE LE FROMAGE SOIT FONDU ET QUE LA CROUTE SOIT DOREE. FOUR A CONVECTION: 375 F (190 C) POUR 8 A 10 MINUTES. FOUR A BANDE TRANSPORTEUSE: 500 F (260 C) POUR 4 A 5 MINUTES RETIRER LA PIZZA DU FOUR. LAISSER REPOSER (More...) 00049800045293 04529 7" FRESH 'N READY OVEN RISING SHEETED PIZZA DOUGH PATE A PIZZA PREFORMEE 7" LEVANTE AU FOUR FRESH 'N READY 185 PG-185-SELF RISING PZA DAH Published Branded 142 GR 96 6 15.24 23 58.42 15.5 39.37 41.596 18.87 39.6 17.96 1.238 .035 Not Kosher 11 5 120 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, SUGAR, WHEAT GLUTEN, SOYABEAN OIL, HYDROGENATED SOYABEAN OIL, SALT, SODIUM ALUMINUM PHOSPHATE, SODIUM BICARBONATE, MOZZARELLA CHEESE SHREDDED PART SKIM (MILK, BACTERIAL CULTURE, MICROCRYSTALLINE CELLULOSE, SALT, CALCIUM CHLORIDE, CHYMOSIN AND OR ENZYME), CHEDDAR CHEESE (MILK, BACTERIAL CULTURE, SALT, ENZYMES), GUAR GUM, WHEY POWDER (A MILK DERIVATIVE), XANTHAN GUM, GARLIC POWDER, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, BUTTERMILK SOLIDS, MALTED BARLEY FLOUR, DEXTROSE, ENZYME, ASCORBIC ACID, SODIUM PHOSPHATE, LACTIC ACID. PRODUCT NAME: PATE A PIZZA PREFORMEE 7" LEVANTE AU FOUR INGREDIENTS POUR LE MARCHE: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, LEVURE, SUCRE, GLUTEN DE BLE, HUILE DE SOYA, HUILE DE SOYA HYDROGENEE, SEL, PHOSPHATE DOUBLE D'ALUMINIUM ET DE SODIUM, BICARBONATE DE SODIUM, LE FROMAGE DE MOZZARELLA A DECHIQUETE LA PEAU DE PARTIE (LAIT, CULTURE BACTERIENNE, CELLULOSE MICROCRYSTALLINE, SEL, CHLORURE DE CALCIUM, CHYMOSIN ET OU ENZYME), FROMAGE CHEDDAR (LAIT, CULTURE BACTERIENNE, SEL, ENZYME), GOMME DE GUAR, POUDRE DE PETIT-LAIT (UN DERIVE DE LAIT), GOMME DE XANTHANE, POUDRE D'AIL, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, SOLIDES DU BABEURRE, FARINE D'ORGE MALTEE, DEXTROSE, ENZYME, ACIDE ASCORBIQUE, PHOSPHATE DE SODIUM, ACIDE LACTIQUE. 62.3 236.39 4.08 1.97 0.04 1.01 512.12 40.41 1.97 1.89 9.51 2.34 0.07 21.05 2.45 1/3 PIZZA CRUST (54 G) 150 2.5 4 1 0 6 0 0 320 13 25 8 1 5 1 6 0 0 2 10 STORE FROZEN AT 0 F TO -10 F (-18 - -23 C) WHEN READY TO USE, REMOVE DESIRED NUMBER OF UNITS FROM CASE AND THEN RESEAL CASE AND RETURN TO FREEZER. FREEZER TO OVEN: ADD SAUCE, CHEESE AND TOPPINGS. BAKE UNTIL CHEESE MELTS AND CRUST TURNS GOLDEN BROWN. CONVECTION OVEN: 375 F (190 C) FOR 9 - 11 MINUTES. CONVEYOR OVEN: 500 - 550 F (260 - 290 C) FOR 4.5 - 6.5 MINUTES. REMOVE PIZZA FROM OVEN. ALLOW TO SET FOR ONE MINUTE. SERVE WHILE HOT. THAWED: COVER AND THAW (UP TO 2 HOURS AT ROOM TEMPERATURE 75 F (23 C)). ADD SAUCE, CHEESE AND TOPPINGS. BAKE UNTIL CHEESE MELTS AND CRUST TURNS GOLDEN BROWN. CONVECTION OVEN: 375 F (190 C) FOR 8 - 10 MINUTES. CONVEYOR OVEN: 500 F (260 C) FOR 4 - 5 MINUTES. REMOVE PIZZA FROM OVEN. ALLOW TO SET FOR ONE MINUTE. SERVE WHILE HOT. MODE D'EMPLOI: GARDER AU CONGELATEUR A 0 F A -10 F (-18 C A -23 C) LORSQUE VOUS ETES PRET A L'UTILISER, RETIRER LE NOMBRE DESIRE D'UNITES DE LA CAISSE, SCELLER A NOUVEAU LA CAISSE ET REMETTRE AU CONGELATEUR. DU CONGELATEUR AU FOUR: AJOUTER LA SAUCE, LE FROMAGE ET LES GARNITURES. CUIRE JUSQU'A CE QUE LE FROMAGE SOIT FONDU ET QUE LA CROUTE SOIT DOREE. FOUR A CONVECTION: 375 F (190 C) POUR 9 A 11 MINUTES. FOUR A BANDE TRANSPORTEUSE: 500 F A 550 F (260 C A 290 C) POUR 4.5 A 6.5 MINUTES RETIRER LA PIZZA DU FOUR. LAISSER REPOSER PENDANT UNE MINUTE. SERVIR PENDANT QUE LA PIZZA EST CHAUDE. DECONGELEE: COUVRIR ET LAISSER DEGELER (JUSQU'A 2 HEURES A LA TEMPERATURE DE LA PIECE 75 F (23 C). AJOUTER LA SAUCE, LE FROMAGE ET LES GARNITURES. CUIRE JUSQU'A CE QUE LE FROMAGE SOIT FONDU ET QUE LA CROUTE SOIT DOREE. FOUR A CONVECTION: 375 F (190 C) POUR 8 A 10 MINUTES. FOUR A BANDE TRANSPORTEUSE: 500 F (260 C) POUR 4 A 5 MINUTES RETIRER LA PIZZA DU FOUR. LAISSER REPOSER (More...) 10049800029450 049800029453 02945 DD KIWI COOLATTA(CANADA AND NORTHEAST DCP) DD KIWI COOLATTA(CANADA AND NORTHEAST DCP) 272 PG-272-DUNKIN ASEPTIC BEV Non Published Private Label 946.24 ML 12 6 15.24 18.75 47.63 9.6 24.38 30.681 13.92 28.04 12.72 .625 .018 Kosher - Dairy 7 10 365 INGREDIENTS FOR CANADIAN MARKET: KIWI, WATER, SUGAR, PASSION FRUIT JUICE CONCENTRATE, CITRIC ACID, PECTIN, NATURAL FLAVOUR, MALIC ACID, XANTHAN GUM, SODIUM CITRATE, COLOUR, ORANGE JUICE CONCENTRATE, ARTIFICIAL FLAVOUR, DISODIUM PHOSPHATE. DO NOT PUT ON LABEL (FOR INFORMATION ONLY): INGREDIENTS POUR LE MARCHE CANADIAN: KIWI, EAU, SUCRE, PASSION FRUIT JUICE CONCENTRATE, ACIDE CITRIQUE, PECTINE, ESSENCE NATURELLE, ACIDE MALIQUE, GOMME DE XANTHANE, CITRATE DE SODIUM, COLORANT, CONCENTRE D ORANGE, ESSENCE ARTIFICIELLE, PHOSPHATE DISODIQUE. 111.86 0.19 0.01 0 0.01 27.55 27.25 1.62 24.51 0.41 4.43 28.85 13.39 0.18 STORAGE & HANDLING: CHILL BEFORE USING SHAKE WELL BEFORE USING REFRIGERATE AFTER OPENING, ONCE OPENED, MUST BE USED WITHIN 4 DAYS. DO NOT EXCEED 90 F (32 C) 1. CHILL BEFORE USING. MUST BE DILUTED. 2. SHAKE WELL. 3. REFER TO CUSTOMER SERVICE MANUAL FOR RECIPE RECIPE: USE 3 PARTS NEUTRAL BASE TO 1 PART FRUIT CONCENTRATE: 1. FILL FRUIT CONCENTRATE UP TO PLASTIC SERVING CUP FILL LINE. 2. FILL WITH FROZEN NEUTRAL BASE TO JUST BELOW RIM OF PLASTIC SERVING CUP. 3. POUR CONTENTS INTO METAL MIXING CUP. 4. BLEND FOR 3 - 5 SECONDS. 5. POUR CONTENTS INTO SERVING CUP. Suivre les directives sur l'etiquette 10049800560106 049800560109 56010 DD COOLATTA CONC VAN ART FL QMIS#0196 DD COOLATTA CONC VAN ART FL QMIS#0196 272 PG-272-DUNKIN ASEPTIC BEV Non Published Private Label 946.24 ML 12 6 15.24 18.63 47.32 9.5 24.13 31.31 14.2 28.67 13 .615 .017 Kosher - Dairy 7 10 270 256.19 14.39 13.39 0.48 0.29 54.31 31.17 0.02 30.35 0.71 6.73 0.07 16.96 0.02 Handling intructions not required Handling intructions not required 10049800031033 049800031036 03103 TRES RICHES (US) TRES RICHES (US) 443 Non Published Branded 4 Kg 4 10.06 25.55 11.81 30 11.81 30 37.802 17.15 35.2 15.97 .812 .023 Kosher - Dairy 5 11 365 178.88 8.38 7.77 0.29 1.76 62.23 23.58 0.01 20.08 2.38 0 0.56 88.06 0.05 HANDLING INSTRUCTIONS NOT REQUIRED HANDLING INSTRUCTIONS NOT REQUIRED 10750903025309 750903025302 02530 JWA SUPERIOR SET CREAM CHS ICING (450 LB) GLACAGE AU FROMAGE A LA CREME SUPERIOR SET 628 PG-628-INDUSTRIAL ICING Non Published Private Label 215.12 Kg 1 35 88.9 22.38 56.85 22.38 56.85 474.25 215.12 450 204.12 10.145 .287 Kosher - Dairy 1 4 180 INGREDIENTS FOR CANADIAN MARKET: SUGAR, WATER, CREAM CHEESE (MILK, CREAM, BACTERIAL CULTURE, SALT, STABILIZERS (XANTHAN GUM AND/OR CAROB BEAN GUM AND/OR GUAR GUM)), GLUCOSE SYRUP, HYDROGENATED SOYABEAN OIL, WHEY (A MILK DERIVATIVE), LACTIC ACID STARTER CULTURE, SODIUM CITRATE, LACTIC ACID, ACETIC ACID ESTER OF MONO AND DIGLYCERIDES, AGAR-AGAR, PRESERVATIVE (POTASSIUM SORBATE), ARTIFICIAL FLAVOUR, COLOUR, SALT, MODIFIED CELLULOSE, CITRIC ACID. PRODUCT NAME: GLACAGE AU FROMAGE A LA CREME SUPERIOR SET INGREDIENTS POUR LE MARCHE CANADIEN: SUCRE, EAU, FROMAGE A LA CREME (LAIT, CREME, CULTURE BACTERIENNE, SEL, STABILISATEURS (GOMME DE XANTHANE ET/OU GOMME DE CAROUBE ET/OU GOMME DE GUAR)), SIROP DE GLUCOSE, HUILE DE SOYA HYDROGENEE, LACTOSERUM (UN DERIVE DE LAIT), CULTURE D'AMORCAGE D'ACIDE LACTIQUE, CITRATE DE SODIUM, ACIDE LACTIQUE, ESTERS D'ACIDE ACETIQUE DES MONO ET DIGLYCERIDES, AGAR-AGAR, AGENTS DE CONSERVATION (SORBATE DE POTASSIUM), ESSENCE ARTIFICIELLE, COLORANT, SEL, CELLULOSE MODIFIE, ACIDE CITRIQUE. 348.65 4.95 2.63 0.71 10.78 104.5 75.31 0.13 74.11 0.73 36.39 0.03 14.06 0.11 HANDLING INSTRUCTIONS NOT REQUIRED. HANDLING INSTRUCTIONS NOT REQUIRED. 10049800560014 049800560017 56001 DD STRAW ART FL COOLATTA CONC QMIS#0200 DD STRAW ART FL COOLATTA CONC QMIS#0200 272 PG-272-DUNKIN ASEPTIC BEV Non Published Private Label 946.24 ML 12 6 15.24 18.63 47.32 9.5 24.13 30.374 13.78 27.74 12.58 .615 .017 Kosher - Dairy 7 10 180 108.76 0.07 0 0 0.01 2.41 26.9 1.14 21.69 0.25 2.45 23.49 9.14 0.42 NO HANDLING INSTRUCTIONS REQUIRED NO HANDLING INSTRUCTIONS REQUIRED 00057592031660 03166 WHIP TOPPING DESSERT TOPPING GARNITURE A DESSERT WHIP TOPPING 235 PG-291-ING. PREWHIPPED Non Published Private Label 13.61 Kg 1 12.75 32.39 11.5 29.21 11.5 29.21 31.95 14.49 30 13.61 .976 .028 Kosher - Dairy 4 15 365 WATER, GLUCOSE-FRUCTOSE, HYDROGENATED PALM KERNEL OIL, SUGAR, SODIUM CASEINATE (A MILK DERIVATVE), MODIFIED CELLULOSE, LACTYLIC ESTERS OF FATTY ACIDS, SODIUM STEAROYL-2-LACTYLATE, DIPOTASSIUM PHOSPHATE, SALT, NATURAL FLAVOUR, COLOUR, MONO AND DIGLYCERIDES, XANTHAN GUM. PRODUCT NAME: WHIP TOPPING GARNITURE A DESSERT INGREDIENTS: EAU, GLUCOSE-FRUCTOSE, HUILE DE PALMISTE HYDROGENEE, SUCRE, CASEINATE DE SODIUM (UN DERIVE DE LAIT), CELLULOSE MODIFIE, ESTERS LACTYLIQUES D'ACIDES GRAS, STEAROYL-2-LACTYLATE DE SODIUM, PHOSPHATE DIPOTASSIQUE, SEL, ESSENCE NATURELLE, COLORANT, MONO ET DIGLYCERIDES, GOMME DE XANTHANE. 14 311.48 24.91 24.09 0.03 0.15 59.15 21.28 0.41 20.43 0.54 15.07 0.01 0.9 0.04 1/4 CUP (14G) 45 3.5 5 3.5 0 3 0 0 10 0 3 1 0 0 3 0.1 0 0 0 0 HANDLING INSTRUCTIONS 1. ARRIVES FROZEN. STORE IN FREEZER (-18 C) (0 F). 2. THAW IN REFRIGERATOR 2-7 C (35-44 F) FOR 24-36 HOURS BEFORE USE. 3. NEVER REFREEZE UNWHIPPED PRODUCT. PREPARATION: 1. SHAKE CONTAINER WELL BEFORE OPENING. 2. POUR INTO CHILLED BOWL. LIQUID RICH'S WHIP TOPPING? DESSERT TOPPING SHOULD NOT EXCEED 20% CAPACITY OF THE BOWL. 3. MIX ON MEDIUM OR HIGH SPEED UNTIL SOFT PEAKS FORM AND GLOSS DISAPPEARS. 4. IDEAL WHIPPING TEMPERATURE FOR PRODUCT IS 7-10 C (45-50 F). TEMPERATURE, WHIPPING SPEED, BOWL SIZE AND AMOUNT OF PRODUCT WHIPPED AFFECT WHIPPING TIME. WHIPPING AT COLDER TEMPERATURES RESULTS IN SLIGHTLY LONGER WHIPPING TIME AND A GLOSSY APPEARANCE. WHIPPING AT WARMER TEMPERATURES RESULTS IN A SHORTER WHIPPING TIME AND A DULL APPEARANCE. COLD AND WARMER TEMPERATURES SLIGHTLY REDUCE YIELD. 5. WHIPPED PRODUCT MAY BE STORED UNDER REFRIGERATION AND CAN BE FROZEN. MODE D'EMPLOI: 1. VOUS PARVIENT SURGELE. GARDER AU CONGELATEUR A UNE TEMPERATURE DE (More...) MODE D'EMPLOI: 1. VOUS PARVIENT SURGELE. GARDER AU CONGELATEUR A UNE TEMPERATURE DE (-18 C) (0 F). 2. LAISSER DEGELER AU REFRIGERATEUR A UNE TEMPERATURE 2-7 C (35-44 F) PENDANT 24 A 36 HEURES AVANT L'UTILISATION. 3. NE JAMAIS REMETTRE LE PRODUIT NON FOUETTE AU CONGELATEUR. PREPARATION: 1. BIEN AGITER LE CONTENANT AVANT DE L'OUVRIR. 2. VERSER DANS UN BOL FROID. LA GARNITURE A DESSERTS LIQUIDE RICH WHIP TOPPING NE DEVRAIT PAS EXCEDER 20% DE LA CAPACITE DU BOL. 3. BATTRE, A VITESSE MOYENNE OU A HAUTE VITESSE, JUSQU'A FORMATION DE PICS MOUS ET DISPARITION DE LA BRILLANCE. 4. LA TEMPERATURE IDEALE POUR FOUETTER LE PRODUIT EST 7-10 C (45-50 F). LA TEMPERATURE, VITESSE DU BATTEUR, LA GRANDEUR DU BOL ET LA QUANTITE DE PRODUIT FOUETTE AURONT UN IMPACT SUR LE TEMPS REQUIS POUR FOUETTER LE PRODUIT. FOUETTER LE PRODUIT A UNE TEMPERATURE PLUS FROIDE NECESSITERA PLUS DE TEMPS ET AURA UN EFFET SUR LA BRILLANCE DU PRODUIT. FOUETTER LE PRODUIT A UNE TEMPERATURE PLUS CHAUDE (More...) 00057592059725 05972 EUROPEAN STYLE WHIPPED TPG (REFRIGERATED) GARNITURE A FOUETTE GENRE EUROPEENE (AU REFRIGERATEUR) 235 PG-235-INDUSTRIAL PL Non Published Branded 15.41 Kg 1 12.75 32.39 11.5 29.21 11.5 29.21 33.97 15.41 32 14.51 .976 .028 Not Kosher 5 12 21 WATER, GLUCOSE-FRUCTOSE, HYDROGENATED PALM KERNEL OIL, SUGAR, GLUCOSE SYRUP, SOYA PROTEIN CONCENTRATE, MODIFIED CELLULOSE, POLYSORBATE 60, ARTIFICIAL FLAVOUR, SOYA LECITHIN, POLYGLYCEROL ESTERS OF FATTY ACIDS, PRESERVATIVE (POTASSIUM SORBATE), SALT, PROPYLENE GLYCOL ALGINATE, SODIUM CITRATE, XANTHAN GUM, SODIUM ACID PYROPHOSPHATE, COLOUR, NATURAL FLAVOUR, MALTOL. PRODUCT NAME: GARNITURE A FOUETTE GENRE EUROPEENE (AU REFRIGERATEUR) INGREDIENTS: EAU, GLUCOSE-FRUCTOSE, HUILE DE PALMISTE HYDROGENEE, SUCRE, SIROP DE GLUCOSE, PROTEINE DE SOYA CONCENTRE, CELLULOSE MODIFIE, POLYSORBATE 60, AROME ARTIFICIELLE, LECITHINE DE SOYA, ESTERS POLYGLYCEROLIQUES D'ACIDES GRAS, AGENT DE CONSERVATION (SORBATE DE POTASSIUM), SEL, ALGINATE DE PROPYLENEGLYCOL, CITRATE DE SODIUM, GOMME DE XANTHANE, PYROPHOSPHATE ACIDE DE SODIUM, COLORANT, AROME NATURELLE, MALTOL. 30 248.61 17.66 16.29 0.61 0.02 45.42 22.12 0.46 19.41 0.32 0.05 0.02 2.66 0.09 2 TABLESPOON (32 G) AS LIQUID 1/2 CUP (32 G) AS WH 70 5 8 5 0.2 5 0 0 15 1 7 2 0 0 6 0.1 0 0 0 0 1. TOPPING SHOULD BE KEPT BETWEEN 40 - 45 F (4 - 7 C) BEFORE WHIPPING. 2. SHELF-LIFE: 21 DAYS REFRIGERATED. MODE D'EMPLOI: 1. LA GARNITURE DEVRAIT ETRE CONSERVEE A UNE TEMPERATURE DE 40 - 45 F (4 - 7 C) AVANT D'ETRE FOUETTEE. 2. DUREE DE VIE: 21 JOURS AU REFRIGERATEUR. MODE D'EMPLOI: 1. LA GARNITURE DEVRAIT ETRE CONSERVEE A UNE TEMPERATURE DE 40 - 45 F (4 - 7 C) AVANT D'ETRE FOUETTEE. 2. DUREE DE VIE: 21 JOURS AU REFRIGERATEUR. 10049800043630 049800043633 04363 IHOP VANILLA CREME FILLED RECTANGLE N&A FLVR RECTANGLE FOURRÉ À LA CRÈME DE VANILLE IHOP 036 PG-036-RICH'S PL RTF DONUTS Non Published Private Label 106 GR 72 12.38 31.45 19.5 49.53 12.88 32.72 18.544 8.41 16.88 7.66 1.799 .051 Not Kosher 7 7 270 INGREDIENTS FOR CANADIAN MARKET: WATER, ENRICHED UNBLEACHED WHEAT FLOUR, PALM OIL, GLUCOSE-FRUCTOSE, SUGAR, DEXTROSE, SOYABEAN OIL (TBHQ ADDED TO PRESERVE FRESHENESS), MODIFIED CORN STARCH, VEGETABLE SHORTENING (HYDROGENATED SOYABEAN AND COTTONSEED OILS, MONO AND DIGLYCERIDES, POLYSORBATE 60), YEAST, SALT, CORN FLOUR, NATURAL AND ARTIFICIAL FLAVOUR, SOYA FLOUR, WHEY POWDER (A MILK DERIVATIVE), MONOGLYCERIDES, SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, SODIUM STEAROYL-2-LACTYLATE, COLOUR, PRESERVATIVE (POTASSIUM SORBATE, CALCIUM PROPIONATE), PHOSPHORIC ACID, SKIM MILK POWDER, MODIFIED CELLULOSE, GUAR GUM, XANTHAN GUM, ASCORBIC ACID. MANUFACTURED ON SHARED EQUIPMENT WITH EGGS PRODUCT NAME: RECTANGLE FOURRÉ À LA CRÈME DE VANILLE SAVEUR NATURELLE ET ARTIFICIELLE INGREDIENTS POUR LE MARCHE CANADIEN: EAU, FARINE DE BLE ENRICHIE NON-BLANCHIE, HUILE DE PALM, GLUCOSE-FRUCTOSE, SUCRE, DEXTROSE, HUILE DE SOYA (AGENTS DE CONSERVATIONS (TBHQ)), AMIDON DE MAIS MODIFIE, SHORTENING VEGETALE (HUILE DE SOYA ET COTON HYDROGENEE, MONO ET DIGLYCERIDES, POLYSORBATE 60), LEVURE, SEL, FARINE DE MAIS, AROME NATURELLE ET ARTIFICIELLE, FARINE DE SOYA, POUDRE DE PETIT-LAIT (UN DERIVE DE LAIT), MONOGLYCERIDES, PYROPHOSPHATE ACIDE DE SODIUM, BICARBONATE DE SODIUM, STEAROYL-2-LACTYLATE DE SODIUM, COLORANT, AGENTS DE CONSERVATION (SORBATE DE POTASSIUM, PROPIONATE DE CALCIQUE), ACIDE PHOSPHORIQUE, LAIT ECREME EN POUDRE, CELLULOSE MODIFIE, GOMME DE GUAR, GOMME DE XANTHANE, ACIDE ASCORBIQUE. PRODUIT AVEC UN ÉQUIPEMENT AYANT ÉTÉ EN CONTACT AVEC L'OEUF 106.3 410.76 29.77 13.9 0.63 0.09 260.85 32.05 0.82 11.04 3.62 6.9 0.06 8.18 1.25 1 DONUT (106 G) 440 32 49 15 0.5 77 0 0 280 12 34 11 1 3 12 4 0 0 0 10 SHELF LIFE: 24 HOURS, FROM WHEN PULLED FROM FREEZER PREPARATION: 1. THAW STUFFED FRENCH TOAST IN PLASTIC HALF PAN, STANDING ON SIDE, HOLE SIDE UP FOR APPROXIMATELY 6 HOURS. 2. DO NOT STACK MORE THAN ONE LAYER TO PREVENT CRUSHING. 3. HOLD AT ROOM TEMPERATURE 50 - 70°F (10 - 20°C) ON BREAD RACK UNTIL NEEDED. 4. STUFFED FRENCH TOAST HAS 24 HOUR SHELF LIFE WHEN PULLED FROM FREEZER. 5. DO NOT REFREEZE THAWED PRODUCT MODE D'EMPLOI DURÉE DE VIE: 24 HEURES UNE FOIS RETIRE DU CONGELATEUR. PRÉPARATION: 1. DECONGELER LE PAIN DORE DANS UN DEMI-MOULE EN PLASTIQUE, EN LE POSITIONNANT SUR LE COTE, LE TROU VERS LE HAUT, PENDANT ENVIRON 6 HEURES. 2. NE PAS EMPILER PLUS D'UNE RANGEE AFIN DE NE PAS ECRASER. 3. LAISSER A TEMPERATURE AMBIANTE 50 A 70°F (10 A 20°C) SUR UNE GRILLE A PAIN JUSQU'A CE QUE VOUS EN AYEZ BESOIN. 4. LE PAIN DORE FARCI A UNE DUREE DE VIE DE 24 HEURES UNE FOIS RETIRE DU CONGELATEUR. 5. NE PAS REMETTRE LE PRODUIT DECONGELE AU CONGELATEUR. INSTRUCCIONES DE MANEJO: VIDA EN ANAQUEL: 24 HORAS, DESDE EL MOMENTO EN QUE SE SACAN DEL CONGELADOR PREPARACIÓN: 1. DESCONGELE LA TOSTADA FRANCESA RELLENA EN MEDIO MOLDE DE PLÁSTICO, COLOCADOS POR EL COSTADO, CON EL LADO DEL AGUJERO HACIA ARRIBA, DURANTE APROXIMADAMENTE 6 HORAS. 2. NO APILE MÁS DE UNA CAPA PARA EVITAR APLASTAMIENTOS. 3. DEJE A TEMPERATURA AMBIENTE DE 50 A 70° F (10 A 20° C) SOBRE LA REJILLA DEL PAN HASTA QUE LOS (More...) 00057592055604 05560 ITALIAN PANINI BREAD 1/2" - SLICED PAIN ITALIEN PANINI TRANCHE 1/2" 318 PG-318-ARTISAN BREADS Published Branded 37.5 GR 10 11.5 29.21 19.75 50.17 15.75 40.01 23.688 10.74 23.44 10.63 2.07 .059 Not Kosher 7 6 365 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, SEA SALT, YEAST, ASCORBIC ACID. PRODUCT NAME: Pain italien panini tranché 1/2" INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, SEL DE MER, LEVURE, ACID ASCORBIQUE. 53 249.44 0.72 0.14 0 0 661.92 51.33 1.98 0 9.42 0 18.24 15.02 2.81 1 SLICE (53 G) 130 0.4 1 0.1 0 0 0 0 350 15 27 9 1 4 0 5 0 15 0 10 Thaw for 2 hours at room temperature. Laisser dégeler à la température de la pièce pendant 2 heures. Laisser dégeler à la température de la pièce pendant 2 heures. 00049800035614 03561 SAFEWAY DELUXE CINN/RAISIN ROLL DOUGH (5 OZ) ROULEMENT DE LEXE DE CANNELLE/RAISINS SECS DE SAFEWAY 114 PG-114-P/L Sweet Dough Non Published Private Label 142 GR 108 11.63 29.54 15.81 40.16 11.56 29.36 37.192 16.87 35.44 16.08 1.23 .035 Kosher - Dairy 6 10 180 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, HYDROGENATED SOYABEAN OIL, GLUCOSE-FRUCTOSE, YEAST, RAISINS, SUGAR, GLUCOSE SYRUP SOLIDS, MALTODEXTRIN, MODIFIED CORN STARCH, CINNAMON, SALT, DISTILLED MONOGLYCERIDES, REFINER'S MOLASSES, SODIUM ALUMINUM PHOSPHATE, SODIUM BICARBONATE, SOYA FLOUR, NATURAL AND ARTIFICIAL FLAVOUR, COLOUR, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, SODIUM STEAROYL-2-LACTYLATE, PECTIN, SOYA LECITHIN, MONO AND DIGLYCERIDES, NATURAL FLAVOUR, VITAMIN A, ACESULFAME POTASSIUM, ASCORBIC ACID, ENZYME, HYDROGENATED CANOLA OIL. PRODUCT NAME: ROULEMENT DE LUXE DE CANNELLE/RAISINS SECS INGREDIENTS POUR LE MARCHE: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, HUILE DE SOYA HYDROGENEE, GLUCOSE-FRUCTOSE, LEVURE, RAISINS SECS, SUCRE, SOLIDES DE SIROP DE GLUCOSE, MALTODEXTRINE, AMIDON DE MAIS MODIFIE, CANNELLE, SEL, MONOGLYCERIDES DISTILLE, MELASSE DE RAFFINEUR, PHOSPHATE DOUBLE D'ALUMINIUM ET DE SODIUM, BICARBONATE DE SODIUM, FARINE DE SOYA, AROME NATURELLE ET ARTIFICIELLE, COLORANT, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, STEAROYL-2-LACTYLATE DE SODIUM, PECTINE, LECITHINE DE SOYA, MONO ET DIGLYCERIDES, AROME NATURELLE, VITAMINE A, POTASSIUM D'ACESULFAME, ACIDE ASCORBIQUE, ENZYME, HUILE DE CANOLA HYDROGENEE. HANDLING INTRUCTIONS: 1. Keep dough frozen at 0 F (-18 C) or below until ready to use. 2. Remove frozen dough pieces and place on greased or parchment lined pans. PANNING CHART (More...) 148.8 317.26 11.84 2.57 4.4 0.01 443.74 47.29 2.21 12.16 5.39 0 0.74 37.46 2.41 1 CINNAMON ROLL (137 G) 470 18 27 4 7 10 0 0 660 28 70 23 3 13 18 8 0 2 6 25 ENGLISH HANDLING UNDER FRENCH ING. LISTING (TOO LONG FOR THIS SPACE). MODE D'EMPLOI: 1. Garder la pate surgelee a 0 F (-18 C) ou moins jusqu'a l'utilisation. 2. Retirer les morceaux de pate surgelee et disposer sur une plaque graissee ou recouverte d'un papier parchemin. TABLEAU DE DISPOSITION Format Plaque Individual Plaque Complete 5.25 ON. 2 X 4 3 X 5 2 X 4 3. Pour prevenir le dessechement du produit, couvrir chaque plaque d'une pellicule plastique huilee ou couvrir l'etagere de plaques complete du couvercle d'etagere. 4. Placer le produit couvert dans le refrigerateur a une temperature de 36 F a 40 F (2 C a 4 C) et laisser degeler pendant toute la nuit ou le produit peut etre degele a la temperature de la piece pendant 45 a 120 minutes selon le format des morceaux de pate. 5. Placer dans l'etuve a une temperature reglee entre 90 F a 110 F (32 C a 43 C) avec 85% d'humidite relative pendant environ 40 a 60 minutes ou jusqu'a ce la pate soit etuvee. Si l'etuve n'est pas disponible, laisser la pate couverte et etuver dans un (More...) 10057592050910 057592050913 05091 TDL WHIPPED BEVERAGE TOPPING GARNITURE FOUETTÉE POUR BOISSONS TDL 040 PG-040-PL ON TOP Non Published Private Label 454 GR 12 7.69 19.53 17 43.18 13.31 33.81 13.32 6.04 12 5.44 1.007 .029 Not Kosher 9 9 365 INGREDIENTS FOR CANADIAN MARKET: WATER, GLUCOSE-FRUCTOSE, HYDROGENATED PALM KERNEL OIL, SODIUM CASEINATE (A MILK DERIVATIVE), DEXTROSE, ARTIFICIAL FLAVOUR, POLYSORBATE 60, MODIFIED CELLULOSE, SORBITAN MONOSTEARATE, GUAR GUM, XANTHAN GUM, COLOUR. PRODUCT NAME: GARNITURE FOUETTÉE POUR BOISSONS INGREDIENTS POUR LE MARCHE CANADIEN: EAU, GLUCOSE-FRUCTOSE, HUILE DE PALMISTE HYDROGENEE, CASEINATE DE SODIUM (UN DERIVE DE LAIT), DEXTROSE, AROME ARTIFICIELLE, POLYSORBATE 60, CELLULOSE MODIFIE, MONOSTEARATE DE SORBITAN, GOMME DE GUAR, GOMME DE XANTHANE, COLORANT. 15 326.68 24.28 22.51 0.84 0.3 20.57 25.87 0.41 24.7 1.18 0 0.02 3.78 0.07 4 TBSP (15 G) 50 3.5 6 3.5 0.1 18 0 0 0 0 4 1 0 0 4 0.2 0 0 0 0 THAW PRODUCT 24 HOURS MINIMUM IN THE REFRIGERATOR BEFORE OPENING. CUT ON DOTTED LINE AT THE TIP OF THE BAG. POSITION DECORATOR TIP BY SQUEEZING INTO PLACE. TO DISPENSE TOPPING, SQUEEZE AND TWIST FROM WIDE END OF THE BAG. GUIDE WITH OTHER HAND. AVOID EXCESS HANDLING! ALWAYS REFRIGERATE BETWEEN USES. WHEN STORING BETWEEN USES, COVER DECORATOR TIP WITH ONE OF THE PLASTIC CAPS PROVIDED IN THE MASTER SHIPPER OR USE PLASTIC WRAP. LAISSER DÉGELER LE PRODUIT PENDANT AU MOINS 24 HEURES AU RÉFRIGÉRATEUR AVANT DE L'OUVRIR. COUPER LE LONG DE LA LIGNE POINTILLÉE AU BOUT DU SAC.-PLACER L'EMBOUT DÉCORATEUR EN LE PRESSANT EN PLACE. POUR UTILISER LA GARNITURE, PRESSER ET FAIRE UNE TORSION SUR LA PARTIE LARGE DU SAC. GUIDER DE L'AUTRE MAIN. ÉVITER UNE MANIPULATION EXCESSIVE! TOUJOURS RÉFRIGÉRER ENTRE LES UTILISATIONS. LORS DE L'ENTREPOSAGE ENTRE LES UTILISATIONS, COUVRIR L'EMBOUT DÉCORATEUR AVEC UN DES BOUCHONS DE PLASTIQUE FOURNIS DANS LA CAISSE OU UTILISER UNE PELLICULE PLASTIQUE. 00057592057554 05755 HOT CROSS BUNS (WITH TOPPING) BRIOCHES DU CAREME 330 PG-330-SPECIALTY ROLLS Non Published Branded 71 GR 180 8.13 20.65 15.81 40.16 11.56 29.36 29.366 13.32 28.13 12.76 .86 .024 Not Kosher 8 10 120 ENRICHED UNBLEACHED WHEAT FLOUR, WATER, RAISINS, YEAST, GLACE MIX (RUTABAGA, ORANGE PEEL, LEMON PEEL, SUGAR AND OR GLUCOSE-FRUCTOSE, GLUCOSE SYRUP, CITRIC ACID, PRESERVATIVES (SODIUM BENZOATE, SULPHITING AGENTS), ARTIFICIAL FLAVOUR, COLOURS, CALCIUM CHLORIDE), GLUCOSE-FRUCTOSE, DRIED CURRANTS, SOYABEAN OIL, HYDROGENATED VEGETABLE OILS (SOYABEAN AND COTTONSEED WITH MONO AND DIGLYCERIDES), WHEAT GLUTEN, SALT, SPICES, POTATO FLOUR, SODIUM STEAROYL-2-LACTYLATE, SUGAR, COLOUR (COLOUR), ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, INULIN, ASCORBIC ACID, ENZYME, PRESERVATIVE (POTASSIUM SORBATE). PRODUCT NAME: BRIOCHES DU CAREME INGREDIENTS: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, RAISINS SECS, LEVURE, MELANGE CONFIT (RUTABAGA, ECORCE - D'ORANGE, ECORCE - DE CITRON, SUCRE ET OU GLUCOSE-FRUCTOSE, SIROP DE GLUCOSE, ACIDE CITRIQUE, AGENTS DE CONSERVATION (BENZOATE DE SODIUM, AGENT SULFUREUX), AROME ARTIFICIELLE, COLORANT, CHLORURE DE CALCIUM), GLUCOSE-FRUCTOSE, GROSEILLES SECS, HUILE DE SOYA, HUILE DE VEGETAL HYDROGENEE (SOYA ET COTON AVEC MONO ET DIGLYCERIDES), GLUTEN DE BLE, SEL, EPICES, FARINE DE POMMES DE TERRE, STEAROYL-2-LACTYLATE DE SODIUM, SUCRE, COLORANT, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, INULINE, ACIDE ASCORBIQUE, ENZYME, AGENT DE CONSERVATION (SORBATE DE POTASSIUM). 70.8 269.92 4.77 1 0.04 0.01 263.41 49.27 2.46 16.11 7.47 1.37 0.54 29.38 2.4 1 BUN (65 G) 190 3.5 5 0.5 0 4 0 0 190 8 35 12 2 7 11 5 0 0 2 10 OVEN TEMPERATURE: CONVENTIONAL: 375 F - 400 F (190 C - 205 C) CONVECTION: 350 F (180 C) 1. PLACE DOUGH PIECES ON A LINED SHEETED PAN 4 X 6. DEFROST OVERNIGHT IN THE RETARDER. 2. DEFROST SLEEVE OF TOPPING IN REFRIGERATOR OVERNIGHT. 3. GIVE ROLLS 20 - 30 MINUTES FLOOR TIME. 4. PROOF UNTIL THE ROLLS ARE TOUCHING EACH OTHER. 5. MAKE A SMALL CUT AT ONE END OF BAG OF TOPPING (OPTIONAL: PIPING BAG WITH A #6 ROUND TIP). 6. PIPE A CROSS OVER EACH ROLL WITH BAG OF TOPPING. 7. KEEP BAG OF TOPPING REFRIGERATED, UNTIL READY TO USE AGAIN. 8. BAKE UNTIL GOLDEN BROWN. GLAZE WHILE HOT. MODE D'EMPLOI: TEMPERATURE DE FOUR: FOUR DE CONVECTION: 375 F - 400 F (190 C - 205 C) FOUR A CONVENTIONNEL: 350 F (180 C) 1. PLACER LES MORCEAUX DE PATE SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN EN RANGEES DE 4 X 6. LAISSER DEGELER AU REFRIGERATEUR PENDANT TOUTE LA NUIT. 2. LAISSER DEGELER UNE POCHETTE DE GARNITURE DANS LE REFRIGERATEUR PENDANT TOUTE LA NUIT. 3. LAISSER LES (More...) MODE D'EMPLOI: TEMPERATURE DE FOUR: FOUR DE CONVECTION: 375 F - 400 F (190 C - 205 C) FOUR A CONVENTIONNEL: 350 F (180 C) 1. PLACER LES MORCEAUX DE PATE SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN EN RANGEES DE 4 X 6. LAISSER DEGELER AU REFRIGERATEUR PENDANT TOUTE LA NUIT. 2. LAISSER DEGELER UNE POCHETTE DE GARNITURE DANS LE REFRIGERATEUR PENDANT TOUTE LA NUIT. 3. LAISSER LES BRIOCHES A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 4. ETUVER JUSQU'A CE QUE LES BRIOCHES SE TOUCHENT. 5. PRATIQUER UNE PETITE INCISION A L'EXTREMITE DE LA POCHETTE DE GARNITURE (OPTIONNEL: SAC A DECORER AVEC EMBOUT ROND #6). 6. A L'AIDE DE LA POCHETTE DE GARNITURE, FAIRE UNE CROIX SUR CHACUNE DES BRIOCHES. 7. CONSERVER LA POCHETTE DE GARNITURE AU REFRIGERATEUR JUSQU'A LA PROCHAINE UTILISATION. 8. CUIRE JUSQU'A CE QUE LES BRIOCHES SOIENT DOREES. GLACER PENDANT QU'ELLES SONT CHAUDES. 10077552011256 077552011259 01125 CAN MTBL .625 OZ 8/5 LB BOULETTES DE VIANDE 502 PG-502-BEEF FRZN Non Published Private Label 2.27 Kg 8 10.8 27.43 20.4 51.82 14.88 37.8 46 20.87 40 18.14 1.897 .054 NOT KOSHER 6 6 540 BEEF,WATER,TEXTURED SOYA PROTEIN, ONIONS, BREADCRUMBS (Enriched wheat flour, glucose-fructose, corn syrup, partially hydrogenated soybean and/or cottonseed and/or corn and/or canola oil, water, salt, yeast, honey, molasses, sugar, wheat gluten, whey, soy flour, whole wheat flour, rye flour, corn flour, oat bran, corn meal, rice flour, potato flour, butter, mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate, ammonium sulfate, calcium sulfate, monocalcium phosphate, vinegar, skim milk, buttermilk, lactic acid, calcium propionate, potassium sorbate, sesame seeds), SALT, SOY PROTEIN CONCENTRATE, CORN SYRUP, SOLIDS, GREEN ONIONS, ROMANO CHEESE, SPICE, SUGAR, DEHYDRATED ONION, PARSLEY, DEHYDRATED GARLIC, GRILL FLAVOUR. BOEUF, EAU, PROTÉINE SOYA TEXTURÉE, OIGNONS, CHAPELURE (Farine de blé enrichie, glucose-fructose, sirop de maïs, huile de soya et/ou de coton et/ou de maïs et/ou de canola partiellement hydrogenée, eau, sel, levure, miel, mélasses, sucre, gluten de blé, lactosérum, farine soya, farine de blé entier, farine de siegle, farine de maïs, son d'avoine, semoule de maïs, farine de riz, fécule de pomme de terre, beurre, mono diglycérides, stéaroyl lactylate de sodium et/ou calcium, lécithine de soya, carbonate de sodium, sulfate d'ammonium, sulfate de calcium, phospahte monocalcique, vinaigre, lait écrémé, babeurre, acide lactique, proponiate de calcium, sorbate de potassium, graines de sésame), SEL, CONCENTRÉ DE PROTÉINE DE SOYA, EXTRAITS SECS DU SIROP DE MAÏS, OIGNONS VERTS, FROMAGE ROMANO, ÉPICE, SUCRE, OIGNON DÉSHYDRATÉ, PERSIL, AIL DÉSHYDRATÉ, SAVEUR DE GRILLE. 89 0 0 0 0 0 0 0 0 0 0 0 0 0 0 89 220 14 21 5 1 31 54 440 18 5 2 1 1 18 0 2 4 15 Because equipment varies these instructions may vary. Heating Methods and Heating Instructions: Crock Pot - High Setting / 2 hours, reduce to Low Simmer. Stove Top Saucepan - Medium Heat / 20 minutes. Conventional Oven - 375º F / 35 Minutes. Microwave Oven - Full Power / 6 minutes (3 minutes / Stir / 3 minutes) Convection Oven - 325ºF / 35 minutes Le temps de cuisson peut varier d'un appareil à l'autre. Mode de cuisson et directives: À la mijoteuse - 2 heures à température élevée. Réduire la cuisson à feu doux. Laisser mijoter. À la casserole - 20 minutes à feu moyen. Au four ordinaire - 35 minutes à 375º F. Au micro-ondes - 6 minutes à puissance maximals (3 minutes / remuer / 3 minutes). Au four à convection - 35 minutes à 325º F 00057592044288 04428 12" PB THICK 60% WHOLE WHEAT PIZZA CRUST CROUTE EPAISSE A PIZZA 60% DE BLE ENTIER PRE-CUITE 12" 178 PG-178-TRAD PARBAKED PIZZA Published Branded 439 GR 16 7.13 18.11 24.19 61.44 12.69 32.23 16.6 7.53 15.5 7.03 1.267 .036 NOT KOSHER 8 6 270 INGREDIENTS FOR THE CANADIAN MARKET: WHOLE WHEAT FLOUR, ENRICHED BLEACHED WHEAT FLOUR, WATER, YEAST, SALT, CANOLA OIL, SUGAR, MONO AND DIGLYCERIDES, PRESERVATIVE (CALCIUM PROPIONATE), L-CYSTEINE HYDROCHLORIDE. PRODUCT NAME: CROUTE EPAISSE A PIZZA 60% DE BLE ENTIER PRE-CUITE 12" INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENTIER, FARINE DE BLE ENRICHIE BLANCHIE, EAU, LEVURE, SEL, HUILE DE CANOLA, SUCRE, MONO ET DIGLYCERIDES, AGENT DE CONSEVATION (PROPIONATE DE CALCIUM), L-CYSTEINE CHLORHYDRATE. 50 237.88 0.44 0.44 0.03 0 564.71 49.27 5.79 0.99 9.21 1.27 0 82.54 2.96 1 SLICE (50 G) 120 0.2 0 0.2 0 0 0 0 280 12 25 8 3 12 0 5 0 4 10 HANDLING INSTRUCTIONS: 1. REMOVE DESIRED NUMBER OF UNITS FROM CASE AND THEN RESEAL CASE. (FOR BEST RESULTS PRODUCT SHOULD BE THAWED BEFORE BAKING - 4 HOURS REFRIGERATED OR 30 MINUTES TO 1 HOUR AT ROOM TEMPERATURE). 2. PLACE CRUSTS ON SHEET PAN AND TOP AS DESIRED. 3. BAKE UNTIL CRUST IS GOLDEN BROWN AND CHEESE IS MELTED. CONVECTION OVENS: (190 C) 375 F, 6 - 9 MINUTES DECK OVENS: (260 C) 500 F, 7 - 10 MINUTES CONVEYER OVENS: (260 C) 500 F , 3 1/2 - 4 1/2 MINUTES ** PRODUCT MAY BE PLACED ON PAN, COVERED WITH PLASTIC AND HELD FOR UP TO 7 DAYS REFRIGERATED. MODE D'EMPLOI 1. RETIRER LE NOMBRE D'UNITES DESIRE DE LA CAISSE ET SCELLER LA CAISSE (POUR DE MEILLEURS RESULTATS, LAISSER DEGELER LE PRODUIT AU REFRIGERATEUR PENDANT 4 HEURES OU A LA TEMPERATURE DE LA PIECE PENDANT 30 MINUTES A 1 HEURE). 2. PLACER LES CROUTES SUR UNE PLAQUE ET GARNIR AU GOUT. 3. CUIRE JUSQU'A CE QUE LE CROUTE SOIT DOREE ET QUE LE FROMAGE SOIT FONDU. CONVECTION : 190 C (375 F), 6 A 9 MINUTES A ETAGES: 260 C (500 F), 7 A 10 MINUTES CONVOYEUR A AIR PROPULSE: 260 C (500 F), 3,5 A 4,5 MIN. ** LE PRODUIT PEUT ETRE PLACE SUR UNE PLAQUE, RECOUVERT D'UNE PELLICULE PLASTIQUE ET CONSERVE AU REFRIGERATEUR PENDANT 7 JOURS. 00750903910721 91072 JWA UNICED 1/2 SHEET CLASSIC WHITE MARBLE CAKE JWA UNICED 1/2 SHEET CLASSIC WHITE MARBLE CAKE 663 PG-663-JWA UNICED SHEET CAKE Non Published Branded 1.81 Kg 5 12.38 31.45 17.81 45.24 13.06 33.17 23.5 10.66 20 9.07 1.666 .047 Kosher - Dairy 3 8 270 INGREDIENTS FOR CANADIAN MARKET: SUGAR, WATER, ENRICHED BLEACHED WHEAT FLOUR, SOYABEAN OIL, HYDROGENATED SOYABEAN AND COTTONSEED OILS, SKIM MILK POWDER, DRIED EGG WHITE, DRIED EGG YOLK, GLUCOSE SYRUP SOLIDS, ALKALI PROCESSED COCOA, PROPYLENE GLYCOL MONO AND DIESTERS OF FATS AND FATTY ACIDS, MODIFIED CORN STARCH, MONO AND DIGLYCERIDES, SALT, SODIUM BICARBONATE, SODIUM ACID PYROPHOSPHATE, NATURAL AND ARTIFICIAL FLAVOUR (CONTAINS MILK INGREDIENTS), DEXTROSE, POLYSORBATE 60, MODIFIED TAPIOCA STARCH, SODIUM CASEINATE (A MILK DERIVATIVE), SOYA LECITHIN, MONOCALCIUM PHOSPHATE, SODIUM STEAROYL-2-LACTYLATE, GUAR GUM, XANTHAN GUM, MODIFIED CELLULOSE, COLOUR. PRODUCT NAME: GÂTEAU MARBRÉ BLANC CLASSIQUE NON GLACÉ 1/2 PLAQUE INGREDIENTS POUR LE MARCHE CANADIEN: SUCRE, EAU, FARINE DE BLE ENRICHIE BLANCHIE, HUILE DE SOYA, HUILE DE SOYA ET COTON HYDROGENEE, LAIT ECREME EN POUDRE, POUDRE DE BLANC D'OEUF, POUDRE DE JAUNE D'OEUF, SOLIDES DE SIROP DE GLUCOSE, CACAO TRAITE A L'ALCALI, GLYCOL DE PROPYLENE MONO ET DIESTERS DES GRAISSES ET DES ACIDES GRAS, AMIDON DE MAIS MODIFIE, MONO ET DIGLYCERIDES, SEL, BICARBONATE DE SODIUM, PYROPHOSPHATE ACIDE DE SODIUM, AROME NATURELLE ET ARTIFICIELLE (CONTIENT DES INGREDIENTS DE LAIT), DEXTROSE, POLYSORBATE 60, AMIDON DE TAPIOCA MODIFIE, CASEINATE DE SODIUM (UN DERIVE DE LAIT), LECITHINE DE SOYA, PHOSPHATE MONOCALCIQUE, STEAROYL-2-LACTYLATE DE SODIUM, GOMME DE GUAR, GOMME DE XANTHANE, CELLULOSE MODIFIE, COLORANT. 86.4 321.96 10.57 2.81 1.29 39.97 532.34 50.2 0.97 30.46 6.45 0 0.13 50.99 1.89 1/21 CAKE (86 G) 280 9 14 2.5 1 4 35 12 460 19 43 14 1 3 26 6 0 0 4 10 HANDLING INSTRUCTIONS NOT REQUIRED. Suivre les directions sur l'etiquette 00750903910226 91022 JWA UNICED 1/2 SHEET CHOC CAKE ART FL JWA UNICED 1/2 SHEET CHOC 663 PG-663-JWA UNICED SHEET CAKE Non Published Branded 1.81 Kg 5 12.38 31.45 17.81 45.24 13.06 33.17 23.5 10.66 20 9.07 1.666 .047 Kosher - Dairy 3 8 270 INGREDIENTS FOR CANADIAN MARKET: WATER, SUGAR, ENRICHED BLEACHED WHEAT FLOUR, SOYABEAN OIL, ALKALI PROCESSED COCOA, HYDROGENATED SOYABEAN AND COTTONSEED OILS, SKIM MILK POWDER, DRIED EGG WHITE, DRIED EGG YOLK, PROPYLENE GLYCOL MONO AND DIESTERS OF FATS AND FATTY ACIDS, GLUCOSE SYRUP SOLIDS, MODIFIED CORN STARCH, MONO AND DIGLYCERIDES, SALT, SODIUM BICARBONATE, SODIUM ACID PYROPHOSPHATE, NATURAL AND ARTIFICIAL FLAVOUR (CONTAINS MILK INGREDIENTS), POLYSORBATE 60, SODIUM CASEINATE (A MILK DERIVATIVE), SOYA LECITHIN, MONOCALCIUM PHOSPHATE, GUAR GUM, COLOUR. PRODUCT NAME: GÂTEAU AU CHOCOLAT NON GLACÉ 1/2 PLAQUE SAVEUR NATURELLE ET ARTIFICIELLE INGREDIENTS POUR LE MARCHE CANADIEN: EAU, SUCRE, FARINE DE BLE ENRICHIE BLANCHIE, HUILE DE SOYA, CACAO TRAITE A L'ALCALI, HUILE DE SOYA ET COTON HYDROGENEE, LAIT ECREME EN POUDRE, POUDRE DE BLANC D'OEUF, POUDRE DE JAUNE D'OEUF, GLYCOL DE PROPYLENE MONO ET DIESTERS DES GRAISSES ET DES ACIDES GRAS, SOLIDES DE SIROP DE GLUCOSE, AMIDON DE MAIS MODIFIE, MONO ET DIGLYCERIDES, SEL, BICARBONATE DE SODIUM, PYROPHOSPHATE ACIDE DE SODIUM, AROME NATURELLE ET ARTIFICIELLE (CONTIENT DES INGREDIENTS DE LAIT), POLYSORBATE 60, CASEINATE DE SODIUM (UN DERIVE DE LAIT), LECITHINE DE SOYA, PHOSPHATE MONOCALCIQUE, GOMME DE GUAR, COLORANT. 86.4 315.75 10.2 2.83 1.19 32.49 595.36 48.81 1.6 29.3 6.92 0 0.15 56.14 2.68 1/21 CAKE (86 G) 270 9 14 2.5 1 3 30 9 510 21 42 14 1 6 25 6 0 0 4 15 HANDLING INSTRUCTIONS NOT REQUIRED. Suivre les directions sur l'etiquette 00750903910325 91032 JWA UNICED 1/2 SHEET WHITE CAKE JWA UNICED 1/2 SHEET WHITE CAKE 663 PG-663-JWA UNICED SHEET CAKE Non Published Branded 1.81 Kg 5 12.38 31.45 17.81 45.24 13.06 33.17 23.5 10.66 20 9.07 1.666 .047 Kosher - Dairy 3 8 270 INGREDIENTS FOR CANADIAN MARKET: SUGAR, WATER, ENRICHED BLEACHED WHEAT FLOUR, SOYABEAN OIL, HYDROGENATED SOYABEAN AND COTTONSEED OILS, SKIM MILK POWDER, DRIED EGG WHITE, DRIED EGG YOLK, GLUCOSE SYRUP SOLIDS, MODIFIED CORN STARCH, PROPYLENE GLYCOL MONO AND DIESTERS OF FATS AND FATTY ACIDS, MONO AND DIGLYCERIDES, SALT, SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, DEXTROSE, POLYSORBATE 60, NATURAL AND ARTIFICIAL FLAVOUR, SODIUM CASEINATE (A MILK DERIVATIVE), SOYA LECITHIN, MONOCALCIUM PHOSPHATE, SODIUM STEAROYL-2-LACTYLATE, GUAR GUM, MODIFIED CELLULOSE, XANTHAN GUM. PRODUCT NAME: GÂTEAU BLANC NON GLACÉ 1/2 PLAQUE INGREDIENTS POUR LE MARCHE CANADIEN: SUCRE, EAU, FARINE DE BLE ENRICHIE BLANCHIE, HUILE DE SOYA, HUILE DE SOYA ET COTON HYDROGENEE, LAIT ECREME EN POUDRE, POUDRE DE BLANC D'OEUF, POUDRE DE JAUNE D'OEUF, SOLIDES DE SIROP DE GLUCOSE, AMIDON DE MAIS MODIFIE, GLYCOL DE PROPYLENE MONO ET DIESTERS DES GRAISSES ET DES ACIDES GRAS, MONO ET DIGLYCERIDES, SEL, PYROPHOSPHATE ACIDE DE SODIUM, BICARBONATE DE SODIUM, DEXTROSE, POLYSORBATE 60, AROME NATURELLE ET ARTIFICIELLE, CASEINATE DE SODIUM (UN DERIVE DE LAIT), LECITHINE DE SOYA, PHOSPHATE MONOCALCIQUE, STEAROYL-2-LACTYLATE DE SODIUM, GOMME DE GUAR, CELLULOSE MODIFIE, GOMME DE XANTHANE. 86.4 324.52 10.76 2.83 1.33 46.28 509.46 50.53 0.64 30.3 6.4 0 0.13 49.1 1.35 1/21 CAKE (86 G) 280 9 14 2.5 1 4 40 13 440 18 44 15 1 2 26 6 0 0 4 8 HANDLING INSTRUCTIONS NOT REQUIRED. Suivre les directions sur l'etiquette 00049800054165 05416 BLUEBERRY SCONE DOUGH ART FLAVORED (40/10 OZ.) PATE A SCONES DE BLEUETS SAVEUR ARTIFICIELLE 159 PG-159-SCONE DOUGH Published Branded 283 GR 40 8.13 20.65 15.81 40.16 11.56 29.36 26.475 12.01 25 11.34 .86 .024 Not Kosher 8 10 180 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, HYDROGENATED SOYABEAN OIL, SUGAR, WATER, DEXTROSE, BLUEBERRIES, GLUCOSE-FRUCTOSE, HYDROGENATED SOYABEAN AND COTTONSEED OILS, BAKING POWDER, DRIED EGG YOLK, SALT, CITRIC ACID, MODIFIED CELLULOSE, NATURAL FLAVOUR, MALTODEXTRIN, MONO AND DIGLYCERIDES, SOYA LECITHIN, ARTIFICIAL FLAVOUR, COLOUR, VITAMIN A, SUNFLOWER OIL, GLYCEROL. MANUFACTURED ON SHARED EQUIPMENT WITH PEANUTS, TREE NUTS AND MILK. PRODUCT NAME: PATE A SCONES DE BLEUETS SAVEUR ARTIFICIELLE INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, HUILE DE SOYA HYDROGENEE, SUCRE, EAU, DEXTROSE, BLEUETS, GLUCOSE-FRUCTOSE, HUILE DE SOYA ET COTON HYDROGENEE, POUDRE A PATE, POUDRE DE JAUNE D'OEUF, SEL, ACIDE CITRIQUE, CELLULOSE MODIFIE, AROME NATURELLE, MALTODEXTRINE, MONO ET DIGLYCERIDES, LECITHINE DE SOYA, AROME ARTIFICIELLE, COLORANT, VITAMINE A, HUILE DE TOURNESOL, GLYCEROL. PRODUIT AVEC UN ÉQUIPEMENT AYANT ÉTÉ EN CONTACT AVEC DES ARACHIDES,DES NOIX ET LA LAITERIE. 141.7 415.12 18.73 3.73 7.23 19.14 424.47 56.56 1.81 24.06 5.08 200.46 0 26.35 2.02 1 SCONE (126 G) 1/2 OF A 10 OZ DOUGH PIECE 590 27 41 5 10 16 25 9 600 25 80 27 3 10 34 7 30 0 4 20 1. STORE FROZEN SCONE DOUGH BETWEEN 0 F (-18 C) AND -10 F (-23 C) UNTIL READY TO USE. 2. PLACE FROZEN SCONES APPROXIMATELY 1" APART ON PAPER LINED TRAY. 3. FOR BEST RESULTS, LET THAW AT ROOM TEMPERATURE FOR 15 - 20 MINUTES. 4. MAY BE CUT AS DESIRED TO CREATE DIFFERENT SHAPES AND SIZES. 5. BAKE IN A PREHEATED RACK OR CONVECTION OVEN AT 350 F (175 C) FOR APPROXIMATELY 20 - 25 MINUTES. NOTE: SCONES SHOULD BE GOLDEN BROWN - AVOID OVER BAKING. MODE D'EMPLOI: 1. CONSERVER LA PATE A SCONES SURGELEE A UNE TEMPERATURE ENTRE 0 F (-18 C) ET -10 F (-23 C) JUSQU'A L'UTILISATION. 2. DISPOSER LES SCONES A ENVIRON 1" (2.5 CM) D'ECART SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. 3. POUR DE MEILLEURS RESULTATS, LAISSER DEGELER A LA TEMPERATURE DE LA PIECE PENDANT 15 A 20 MINUTES. 4. PEUT ETRE COUPE TEL QUE DESIRE POUR CREER DES FORMES ET DES FORMATS DIVERS. 5. PRECHAUFFE LE FOUR ET CUIRE DANS UN FOUR A ETAGES OU DANS UN FOUR A CONVECTION A 350 F (175 C) PENDANT 20 A 25 MINUTES. NOTE: LES SCONES DEVRALENT ETRE DORES - NE PAS TROP CUIRE. 00049800054196 05419 CRANBERRY ORANGE SCONE DOUGH PATE A SCONES A ORANGE CANNEBERGES 159 PG-159-SCONE DOUGH Published Branded 283 GR 40 8.13 20.65 15.81 40.16 11.56 29.36 26.475 12.01 25 11.34 .86 .024 Not Kosher 8 10 180 INGREDIENTS FOR CA MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, SUGAR, HYDROGENATED SOYABEAN OIL, WATER, SWEETENED DRIED CRANBERRIES (SUGAR, CRANBERRIES, SUNFLOWER OIL), ORANGE PEEL, BAKING POWDER, DRIED EGG YOLK, SALT, NATURAL AND ARTIFICIAL FLAVOUR, MONO AND DIGLYCERIDES, NATURAL FLAVOUR, SOYA LECITHIN, VITAMIN A, COLOUR. MANUFACTURED ON SHARED EQUIPMENT WITH PEANUTS, TREE NUTS AND MILK PRODUCT NAME: PATE A SCONES A ORANGE CANNEBERGES INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, SUCRE, HUILE DE SOYA HYDROGENEE, EAU, CANNEBERGES SECHES SUCREES (SUCRE, CANNEBERGES, HUILE DE TOURNESOL), ECORCE- D'ORANGE, POUDRE A PATE, POUDRE DE JAUNE D'OEUF, SEL, AROME NATURELLE ET ARTIFICIELLE, MONO ET DIGLYCERIDES, AROME NATURELLE, LECITHINE DE SOYA, VITAMINE A, COLORANT. PRODUIT AVEC UN ÉQUIPEMENT AYANT ÉTÉ EN CONTACT AVEC DES ARACHIDES, DES NOIX ET LA LAITERIE. 141.7 411.29 18.09 3.5 7.05 19.9 424.05 57.12 1.8 24.43 5 206.27 0.08 20.77 2.01 1 SCONE (126 G) 1/2 OF A 10 OZ DOUGH PIECE 580 26 39 5 10 15 30 9 600 25 81 27 3 10 35 7 30 0 2 20 1. STORE FROZEN SCONE DOUGH BETWEEN 0 F (-18 C) AND -10 F (-23 C) UNTIL READY TO USE. 2. PLACE FROZEN SCONES APPROXIMATELY 1" APART ON PAPER LINED TRAY. 3. FOR BEST RESULTS, LET THAW AT ROOM TEMPERATURE FOR 15 - 20 MINUTES. 4. MAY BE CUT AS DESIRED TO CREATE DIFFERENT SHAPES AND SIZES. 5. BAKE IN A PREHEATED RACK OR CONVECTION OVEN AT 350 F (175 C) FOR APPROXIMATELY 20 - 25 MINUTES. NOTE: SCONES SHOULD BE GOLDEN BROWN - AVOID OVER BAKING. MODE D'EMPLOI: 1. CONSERVER LA PATE A SCONES SURGELEE A UNE TEMPERATURE ENTRE 0 F (-18 C) ET -10 F (-23 C) JUSQU'A L'UTILISATION. 2. DISPOSER LES SCONES A ENVIRON 1" (2.5 CM) D'ECART SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. 3. POUR DE MEILLEURS RESULTATS, LAISSER DEGELER A LA TEMPERATURE DE LA PIECE PENDANT 15 A 20 MINUTES. 4. PEUT ETRE COUPE TEL QUE DESIRE POUR CREER DES FORMES ET DES FORMATS DIVERS. 5. PRECHAUFFE LE FOUR ET CUIRE DANS UN FOUR A ETAGES OU DANS UN FOUR A CONVECTION A 350 F (175 C) PENDANT 20 A 25 MINUTES. NOTE: LES SCONES DEVRALENT ETRE DORES - NE PAS TROP CUIRE. 00049800054172 05417 CINNAMON SCONE DOUGH 40/10 OZ. PATE A SCONES CANNELLE 159 PG-159-SCONE DOUGH Published Branded 283 GR 40 8.13 20.65 15.81 40.16 11.56 29.36 26.475 12.01 25 11.34 .86 .024 Not Kosher 8 10 180 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, SUGAR, HYDROGENATED SOYABEAN OIL, WATER, CINNAMON DROPS (SUGAR, PALM OIL, CINNAMON, SKIM MILK POWDER, SOYA LECITHIN), BAKING POWDER, DRIED EGG YOLK, SALT, CINNAMON, NATURAL AND ARTIFICIAL FLAVOUR, MONO AND DIGLYCERIDES, NATURAL FLAVOUR, SOYA LECITHIN, VITAMIN A, COLOUR. MANUFACTURED ON SHARED EQUIPMENT WITH PEANUTS AND TREE NUTS. PRODUCT NAME: PATE A SCONES CANNELLE INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, SUCRE, HUILE DE SOYA HYDROGENEE, EAU, PETIT MORCEAUX DE CANNELL (SUCRE, HUILE DE PALM, CANNELLE, LAIT ECREME EN POUDRE, LECITHINE DE SOYA), POUDRE A PATE, POUDRE DE JAUNE D'OEUF, SEL, CANNELLE, AROME NATURELLE ET ARTIFICIELLE, MONO ET DIGLYCERIDES, AROME NATURELLE, LECITHINE DE SOYA, VITAMINE A, COLORANT. PRODUIT AVEC UN ÉQUIPEMENT AYANT ÉTÉ EN CONTACT AVEC DES ARACHIDES ET DES NOIX. 141.7 429.27 21.12 5.72 6.94 19.48 415.75 54.69 1.41 23.71 5.1 201.94 0.01 29.85 2.11 1 SCONE (126 G) 1/2 OF A 10 OZ DOUGH PIECE 610 30 46 8 10 18 30 9 590 25 77 26 2 8 34 7 30 0 4 20 1. STORE FROZEN SCONE DOUGH BETWEEN 0 F (-18 C) AND -10 F (-23 C) UNTIL READY TO USE. 2. PLACE FROZEN SCONES APPROXIMATELY 1" APART ON PAPER LINED TRAY. 3. FOR BEST RESULTS, LET THAW AT ROOM TEMPERATURE FOR 15 - 20 MINUTES. 4. MAY BE CUT AS DESIRED TO CREATE DIFFERENT SHAPES AND SIZES. 5. BAKE IN A PREHEATED RACK OR CONVECTION OVEN AT 350 F (175 C) FOR APPROXIMATELY 20 - 25 MINUTES. NOTE: SCONES SHOULD BE GOLDEN BROWN - AVOID OVER BAKING. MODE D'EMPLOI: 1. CONSERVER LA PATE A SCONES SURGELEE A UNE TEMPERATURE ENTRE 0 F (-18 C) ET -10 F (-23 C) JUSQU'A L' UTILISATION. 2. DISPOSER LES SCONES A ENVIRON 1" D'ECART SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. 3. POUR DE MEILLEURS RESULTATS, LAISSER DEGELER A LA TEMPERATURE DE LA PIECE PENDANT 15 A 20 MINUTES. 4. PEUT ETRE COUPE TEL QUE DESIRE POUR CREER DES FORMES ET DES FORMATS DIVERS. 5. PRECHAUFFE LE FOUR ET CUIRE DANS UN FOUR A ETAGES OU DANS UN FOUR A CONVECTION A 350 F (175 C) PENDANT 20 A 25 MINUTES. (More...) MODE D'EMPLOI: 1. CONSERVER LA PATE A SCONES SURGELEE A UNE TEMPERATURE ENTRE 0 F (-18 C) ET -10 F (-23 C) JUSQU'A L' UTILISATION. 2. DISPOSER LES SCONES A ENVIRON 1" D'ECART SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. 3. POUR DE MEILLEURS RESULTATS, LAISSER DEGELER A LA TEMPERATURE DE LA PIECE PENDANT 15 A 20 MINUTES. 4. PEUT ETRE COUPE TEL QUE DESIRE POUR CREER DES FORMES ET DES FORMATS DIVERS. 5. PRECHAUFFE LE FOUR ET CUIRE DANS UN FOUR A ETAGES OU DANS UN FOUR A CONVECTION A 350 F (175 C) PENDANT 20 A 25 MINUTES. NOTE: LES SCONES DEVRALENT ETRE DORES - NE PAS TROP CUIRE. 00750903900487 750903900487 90048 JWA UNICED 7" WHITE LAYER CAKE GATEAU BLANC 7" NON DECORE 660 PG-660-JWA UNICED Non Published Branded 284 GR 24 9.5 24.13 20.25 51.44 14.25 36.2 17 7.71 15 6.8 1.586 .045 Not Kosher 4 7 270 INGREDIENTS FOR CANADIAN MARKET: SUGAR, ENRICHED BLEACHED WHEAT FLOUR, WATER, SOYABEAN OIL, HYDROGENATED SOYABEAN AND COTTONSEED OILS, SKIM MILK POWDER, DRIED EGG WHITE, DRIED EGG YOLK, GLUCOSE SYRUP SOLIDS, MODIFIED CORN STARCH, PROPYLENE GLYCOL MONO AND DIESTERS OF FATS AND FATTY ACIDS, MONO AND DIGLYCERIDES, SALT, SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, DEXTROSE, POLYSORBATE 60, NATURAL AND ARTIFICIAL FLAVOUR, SODIUM CASEINATE (A MILK DERIVATIVE), SOYA LECITHIN, MONOCALCIUM PHOSPHATE, SODIUM STEAROYL-2-LACTYLATE, GUAR GUM, MODIFIED CELLULOSE, XANTHAN GUM. PRODUCT NAME: GATEAU BLANC 7" NON DECORE INGREDIENTS POUR LE MARCHE CANADIEN: SUCRE, FARINE DE BLE ENRICHIE BLANCHIE, EAU, HUILE DE SOYA , HUILE DE SOYA ET COTON HYDROGENEE, LAIT ECREME EN POUDRE, POUDRE DE BLANC D'OEUF, POUDRE DE JAUNE D'OEUF, SOLIDES DE SIROP DE GLUCOSE, AMIDON DE MAIS MODIFIE, GLYCOL DE PROPYLENE MONO ET DIESTERS DES GRAISSES ET DES ACIDES GRAS, MONO ET DIGLYCERIDES, SEL, PYROPHOSPHATE ACIDE DE SODIUM, BICARBONATE DE SODIUM, DEXTROSE, POLYSORBATE 60, AROME NATURELLE ET ARTIFICIELLE, CASEINATE DE SODIUM (UN DERIVE DE LAIT), LECITHINE DE SOYA, PHOSPHATE MONOCALCIQUE, STEAROYL-2-LACTYLATE DE SODIUM, GOMME DE GUAR, CELLULOSE MODIFIE, GOMME DE XANTHANE. 70 329.6 10.93 2.88 1.35 47 517.43 51.32 0.65 30.78 6.5 0 0.13 49.87 1.37 1/4 CAKE (70 G) 230 8 12 2 1 3 35 11 360 15 36 12 0 0 22 5 0 0 4 6 HANDLING INSTRUCTIONS NOT REQUIRED. Les instructions de maniement ne sont pas requis 10057592050316 05031 CHOCOLATE ART FL HEAT N ICE ICING FONDANT A SAVEUR ARTIFICIELLE DE CHOCOLAT 869 PG-869-DONUT/ROLL ICINGS Published Branded 5.8 Kg 1 7.5 19.05 8.25 20.96 8.25 20.96 12.83 5.82 12 5.44 .295 .008 Not Kosher 5 30 270 INGREDIENTS FOR CANADIAN MARKET: SUGAR, WATER, GLUCOSE-FRUCTOSE, GLUCOSE SYRUP, HYDROGENATED SOYABEAN AND/OR COTTONSEED OIL, GLUCOSE SYRUP SOLIDS, SOYABEAN OIL, COCOA, ALKALI PROCESSED COCOA, MODIFIED TAPIOCA STARCH, SOYA LECITHIN, CITRIC ACID, PRESERVATIVE (POTASSIUM SORBATE), NATURAL AND ARTIFICIAL FLAVOUR. PRODUCT NAME: FONDANT A SAVEUR ARTIFICIELLE DE CHOCOLAT INGREDIENTS POUR LE MARCHE CANADIEN: SUCRE, EAU, GLUCOSE-FRUCTOSE, SIROP DE GLUCOSE, HUILE DE SOYA ET/OU COTON HYDROGENEE, SOLIDES DE SIROP DE GLUCOSE, HUILE DE SOYA, CACAO, CACAO TRAITE A L'ALCALI, AMIDON DE TAPIOCA MODIFIE, LECITHINE DE SOYA, ACIDE CITRIQUE, AGENTS DE CONSERVATION (SORBATE DE POTASSIUM), AROME NATURELLE ET ARTIFICIELLE. 373.82 6.7 1.39 1.35 0.01 23.84 77.89 1.06 71.69 0.67 0.11 0.01 5.59 6.5 HANDLING INSTRUCTIONS: 1. STORE AT ROOM TEMPERATURE. 2. PLACE DESIRED AMOUNT OF HEAT 'N ICE IN ICING WARMER, HEAT TO 110 F (43 C). 3. DIP DONUT IN ICING, ALLOW TO DRY 2-5 MINUTES. 4. TURN OFF ICING WARMER WHEN FINISHED. 5. SCRAPE ICING OFF SIDES OF WARMER. 6. COVER UNUSED ICING. MODE D'EMPLOI: 1. CONSERVER A LA TEMPERATURE DE LA PIECE. 2. PLACER LA QUANTITE DESIREE DE FONDANT DANS LE RECHAUD A FONDANT ET CHAUFFER A 100 F (43 C). 3. TREMPER LE BEIGNET DANS LE FONDANT. LAISSER SECHER 2 A 5 MINUTES. 4. FERMER LE RECHAUD UNE FOIS TERMINE. 5. GRATTER LE FONDANT AUTOUR DU RECHAUD. 6. COUVRIR LE FONDANT NON UTILISE. MODE D'EMPLOI: 1. CONSERVER A LA TEMPERATURE DE LA PIECE. 2. PLACER LA QUANTITE DESIREE DE FONDANT DANS LE RECHAUD A FONDANT ET CHAUFFER A 100 F (43 C). 3. TREMPER LE BEIGNET DANS LE FONDANT. LAISSER SECHER 2 A 5 MINUTES. 4. FERMER LE RECHAUD UNE FOIS TERMINE. 5. GRATTER LE FONDANT AUTOUR DU RECHAUD. 6. COUVRIR LE FONDANT NON UTILISE. 10057592050309 05030 VANILLA ART FL HEAT N ICE ICING FONDANT A SAVEUR ARTIFICIELLE DE VANILLE 869 PG-869-DONUT/ROLL ICINGS Published Branded 5.8 Kg 1 7.5 19.05 8.25 20.96 8.25 20.96 12.83 5.82 12 5.44 .295 .008 Not Kosher 5 30 270 INGREDIENTS FOR CANADIAN MARKET: SUGAR, WATER, GLUCOSE SYRUP, HYDROGENATED SOYABEAN AND/OR COTTONSEED OIL, MODIFIED TAPIOCA STARCH, PRESERVATIVE (SORBIC ACID, SULPHITING AGENT), COLOUR, ARTIFICIAL FLAVOUR. PRODUCT NAME: FONDANT A SAVEUR ARTIFICIELLE DE VANILLE INGREDIENTS POUR LE MARCHE CANADIEN: SUCRE, EAU, SIROP DE GLUCOSE, HUILE DE SOYA ET/OU COTON HYDROGENEE, AMIDON DE TAPIOCA MODIFIE, AGENTS DE CONSERVATION (ACIDE SORBIQUE, AGENT SULFUREUX), COLORANT, AROME ARTIFICIELLE. 361.5 4.41 0.99 1.41 0.01 12.41 80.64 0.01 76.87 0 0.12 0 1.11 0.03 HANDLING INSTRUCTIONS: 1. STORE AT ROOM TEMPERATURE. 2. PLACE DESIRED AMOUNT OF HEAT 'N ICE IN ICING WARMER, HEAT TO 110 F (43 C). 3. DIP DONUT IN ICING, ALLOW TO DRY 2-5 MINUTES. 4. TURN OFF ICING WARMER WHEN FINISHED. 5. SCRAPE ICING OFF SIDES OF WARMER. 6. COVER UNUSED ICING. MODE D'EMPLOI: 1. CONSERVER A LA TEMPERATURE DE LA PIECE. 2. PLACER LA QUANTITE DESIREE DE FONDANT DANS LE RECHAUD A FONDANT ET CHAUFFER A 100 F (43 C). 3. TREMPER LE BEIGNET DANS LE FONDANT. LAISSER SECHER 2 A 5 MINUTES. 4. FERMER LE RECHAUD UNE FOIS TERMINE. 5. GRATTER LE FONDANT AUTOUR DU RECHAUD. 6. COUVRIR LE FONDANT NON UTILISE. 00049800035621 03562 SAFEWAY DELUXE CINN ROLL (5 OZ) BRIOCHE A LA CANNELLE (65 G) 114 PG-114-P/L Sweet Dough Non Published Private Label 141 GR 108 10.88 27.64 15.38 39.07 11.88 30.18 35.388 16.05 33.75 15.31 1.15 .033 Kosher - Dairy 5 10 180 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, HYDROGENATED SOYABEAN OIL, GLUCOSE-FRUCTOSE, YEAST, SUGAR, GLUCOSE SYRUP SOLIDS, MALTODEXTRIN, MODIFIED CORN STARCH, CINNAMON, SALT, DISTILLED MONOGLYCERIDES, REFINER'S MOLASSES, SODIUM ALUMINUM PHOSPHATE, SODIUM BICARBONATE, SOYA FLOUR, NATURAL AND ARTIFICIAL FLAVOUR, COLOUR, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, SODIUM STEAROYL-2-LACTYLATE, PECTIN, SOYA LECITHIN, SOYABEAN OIL, MONO AND DIGLYCERIDES, NATURAL FLAVOUR, VITAMIN A, ACESULFAME POTASSIUM, ASCORBIC ACID, ENZYME, HYDROGENATED CANOLA OIL. PRODUCT NAME: ROULEMENT DE LEXE DE CANNELLE DE SAFEWAY INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, HUILE DE SOYA HYDROGENEE, GLUCOSE-FRUCTOSE, LEVURE, SUCRE, SOLIDES DE SIROP DE GLUCOSE, MALTODEXTRINE, AMIDON DE MAIS MODIFIE, CANNELLE, SEL, MONOGLYCERIDES DISTILLE, MELASSE DE RAFFINEUR, PHOSPHATE DOUBLE D'ALUMINIUM ET DE SODIUM, BICARBONATE DE SODIUM, FARINE DE SOYA, AROME NATURELLE ET ARTIFICIELLE, COLORANT, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, STEAROYL-2-LACTYLATE DE SODIUM, PECTINE, LECITHINE DE SOYA, HUILE DE SOYA, MONO ET DIGLYCERIDES, AROME NATURELLE, VITAMINE A, POTASSIUM D'ACESULFAME, ACIDE ASCORBIQUE, ENZYME, HUILE DE CANOLA HYDROGENEE. 141.7 316.56 12.37 2.7 4.61 0.01 465.53 45.79 2.14 9.87 5.51 0 0.66 36.88 2.44 1 CINNAMON ROLL (131 G) 450 18 27 4 7 10 0 0 660 27 65 22 3 12 14 8 0 2 4 25 HANDLING INTRUCTIONS: 1. Keep dough frozen at 0 F (-18 C) or below until ready to use. 2. Remove frozen dough pieces and place on greased or parchment lined pans. PANNING CHART Size Individual Clustered Full Sheet Pan 5.0 OZ. 2 X 4 3 X 5 2 X 4 3. To prevent product from drying out, cover each pan with oiled plastic wrap or cover entire pan rack with a rack cover. 4. Place covered product in a retarder or refrigerator at 36 F - 40 F (2 C - 4 C) and thaw overnight OR product may be thawed covered at room temperature for 45 - 120 minutes depending of size of dough piece. 5. Place in proofer set at 90 F - 110 F (32 C - 43 C) with 85% relative humidity for approximately 40 - 60 minutes or until proofed. If proof box is not available, leave dough covered and proof in warm spot in the kitchen. Proofing is complete when the indentation from a floured finger, pressed lightly into the dough, remains. If indentation bounces back, further proofing is required. 6. (More...) MODE D'EMPLOI: 1. Garder la pate surgelee a 0 F (-18 C) ou moins jusqu'a l'utilisation. 2. Retirer les morceaux de pate surgelee et disposer sur une plaque graissee ou recouverte d'un papier parchemin. TABLEAU DE DISPOSITION Format Plaque Individual Plaque Complete 5.0 ON. 2 X 4 3 X 5 2 X 4 3. Pour prevenir le dessechement du produit, couvrir chaque plaque d'une pellicule plastique huilee ou couvrir l'etagere de plaques complete du couvercle d'etagere. 4. Placer le produit couvert dans le refrigerateur a une temperature de 36 F a 40 F (2 C a 4 C) et laisser degeler pendant toute la nuit ou le produit peut etre degele a la temperature de la piece pendant 45 a 120 minutes selon le format des morceaux de pate. 5. Placer dans l'etuve a une temperature reglee entre 90 F a 110 F (32 C a 43 C) avec 85% d'humidite relative pendant environ 40 a 60 minutes ou jusqu'a ce la pate soit etuvee. Si l'etuve n'est pas disponible, laisser la pate couverte et etuver dans un (More...) 00750903040145 04014 JWA CLASSIC CHOC CK AND DNT ICING ART FL JWA CLASSIC CHOC CK AND DNT ICING ART FL 627 Donut & Fudge Icings Non Published Branded 18.1 Kg 1 10.5 26.67 12 30.48 12 30.48 41.8 18.96 40 18.14 .875 .025 Kosher - Dairy 4 12 180 ingredients listed on lable ingredients listed on lable 411.47 16.63 4.34 4.35 0.01 128.71 64.2 1.98 58.98 1.25 0 0.01 11.65 1.59 follow instructions follow instructions 00057592050487 05048 VANILLA ART FLVR BUTTERCREME STYLE ICING GLAÇAGE STYLE CRÈME AU BEURRE AROMATISÉ ARTIFICIELLEMENT À LA VANILLE 625 PG-625-BUTCRM ICG/BASE/PWDR Published Branded 6.8 Kg 1 9.5 24.13 9.5 24.13 9.5 24.13 16.425 7.45 15 6.8 .496 .014 Not Kosher 4 20 180 INGREDIENTS FOR CANADIAN MARKET: SUGAR, VEGETABLE SHORTENING (HYDROGENATED SOYABEAN AND COTTONSEED OILS, MONO AND DIGLYCERIDES, POLYSORBATE 60), WATER, GLUCOSE SYRUP, SALT, ARTIFICIAL FLAVOUR, PRESERVATIVE (POTASSIUM SORBATE, SODIUM BENZOATE), GUAR GUM, CITRIC ACID. PRODUCT NAME:GLAÇAGE STYLE CRÈME AU BEURRE AROMATISÉ ARTIFICIELLEMENT À LA VANILLE INGREDIENTS POUR LE MARCHE CANADIEN: SUCRE, SHORTENING VEGETALE (HUILE DE SOYA ET COTON HYDROGENEE, MONO ET DIGLYCERIDES, POLYSORBATE 60), EAU, SIROP DE GLUCOSE, SEL, AROME ARTIFICIELLE, AGENTS DE CONSERVATION (SORBATE DE POTASSIUM, BENZOATE DE SODIUM), GOMME DE GUAR, ACIDE CITRIQUE. 527.58 31.9 8.37 10.01 0 129.54 60.12 0.08 59.52 0 0.05 0 1.7 0.07 BEST WHEN STORED BELOW 27 C (80 F) FOR BEST SPREADABILITY: ICING TEMPERATURE SHOULD BE 20 C - 27 C (68 F - 80 F) TEST ICING TEMPERATURE BEFORE USING. MODE D'EMPLOI: CREME AU BEURRE BLANC CAMPAGNARD EXTRA AROMATISEE ARTIFICIELLEMENT A LA VANILLE MEILLEUR LORSQUE CONSERVE A MOINS DE 27 C (80 F) POUR UNE MEILLEURE TARTINABILITE: LE GLACAGE DEVRAIT ETRE A UNE TEMPERATURE ENTRE 20 C ET 27 C (68 F ET 80 F) . VERIFIER LA TEMPERATURE DU GLACAGE AVANT L'UTILISATION. MODE D'EMPLOI: CREME AU BEURRE BLANC CAMPAGNARD EXTRA AROMATISEE ARTIFICIELLEMENT A LA VANILLE MEILLEUR LORSQUE CONSERVE A MOINS DE 27 C (80 F) POUR UNE MEILLEURE TARTINABILITE: LE GLACAGE DEVRAIT ETRE A UNE TEMPERATURE ENTRE 20 C ET 27 C (68 F ET 80 F) . VERIFIER LA TEMPERATURE DU GLACAGE AVANT L'UTILISATION 10057592050200 057592050203 05020 DQ - NIAGARA BLEND PRIVATE LABEL GARNITURE FOUETTE DE PREMIERE QUALITE 040 PG-292-PL BETTERCREME Non Published Private Label 453 GR 12 9.13 23.19 15.81 40.16 11.81 30 13.32 6.04 12 5.44 .987 .028 Not Kosher 9 9 365 WATER, HYDROGENATED PALM KERNEL OIL, SUGAR, GLUCOSE SYRUP, DRIED CREAM, GLUCOSE-FRUCTOSE, SODIUM CASEINATE (A MILK DERIVATIVE), DEXTROSE, POLYSORBATE 60, SORBITAN MONOSTEARATE, GUAR GUM, XANTHAN GUM, ARTIFICIAL FLAVOUR. PRODUCT NAME: GARNITURE FOUETTE DE PREMIERE QUALITE INGREDIENTS: EAU, HUILE DE PALMISTE HYDROGENEE, SUCRE, SIROP DE GLUCOSE, CREME SECHE, GLUCOSE-FRUCTOSE, CASEINATE DE SODIUM (UN DERIVE DE LAIT), DEXTROSE, POLYSORBATE 60, MONOSTEARATE DE SORBITAN, GOMME DE GUAR, GOMME DE XANTHANE, AROME ARTIFICIELLE. 15 354.25 28.19 24.66 1.04 14.67 69.39 23.33 0.14 17.51 1.89 20.43 1.51 27.48 0.16 4 TABLESPOONS (15 G) 50 4 7 3.5 0.2 19 0 0 10 0 3 1 0 0 3 0.3 0 0 0 0 KEEP REFRIGERATED STORAGE: ARRIVES FROZEN. THAW IN REFRIGERATOR OVERNIGHT AS NEEDED. NEVER REFREEZE. COVER TIP WITH STORAGE CAP PROVIDED. SHELF LIFE: 1 YEAR FROZEN. 2 WEEKS THAWED AND REFRIGERATED. 1) OPEN BAG ON DOTTED LINE 2) PUSH THROUGH PERFORATION TO POSITION THE TIP 3) TWIST TOP OF BAG 4) SQUEEZE & TWIST TOP OF BAG TO DISPENSE (SEALTEAR GRAPHICAL INSTRUCTIONS) EASY OPEN BAG! PULL TAB TO OPEN BAG PULL HERE GARDER RÉFRIGÉRÉ STOCKAGE: PRODUIT CONGELÉ. DÉCONGELER AU RÉFRIGÉRATEUR DURANT LA NUIT AU BESOIN. NE JAMAIS RECONGELER. COUVRIR LA DOUILLE À L'AIDE DU CAPUCHON DE RANGEMENT FOURNI. ÉVITER TOUTE MANIPULATION EXCESSIVE. DURÉE DE CONSERVATION: 1 AN CONGELÉ. 2 SEMAINES SI DÉCONGELÉ ET RÉFRIGÉRÉ. 1) OUVREZ LE SAC SUR LA LIGNE POINTILLÉE 2) POUSSEZ LA DOUILLE À TRAVERS LA PERFORATION JUSQU'À CE QU'ELLE SOIT EN PLACE 3) TORDEZ LE HAUT DU SAC 4) SERREZ ET TORDEZ LE HAUT DU SAC AFIN DE PRESSER LE PRODUIT PAR LA DOUILLE (SEALTEAR GRAPHICAL INSTRUCTIONS) (More...) GARDER RÉFRIGÉRÉ STOCKAGE: PRODUIT CONGELÉ. DÉCONGELER AU RÉFRIGÉRATEUR DURANT LA NUIT AU BESOIN. NE JAMAIS RECONGELER. COUVRIR LA DOUILLE À L'AIDE DU CAPUCHON DE RANGEMENT FOURNI. ÉVITER TOUTE MANIPULATION EXCESSIVE. DURÉE DE CONSERVATION: 1 AN CONGELÉ. 2 SEMAINES SI DÉCONGELÉ ET RÉFRIGÉRÉ. 1) OUVREZ LE SAC SUR LA LIGNE POINTILLÉE 2) POUSSEZ LA DOUILLE À TRAVERS LA PERFORATION JUSQU'À CE QU'ELLE SOIT EN PLACE 3) TORDEZ LE HAUT DU SAC 4) SERREZ ET TORDEZ LE HAUT DU SAC AFIN DE PRESSER LE PRODUIT PAR LA DOUILLE (SEALTEAR GRAPHICAL INSTRUCTIONS) SAC FACILE À OUVRIR! TIRER LA LANGUETTE POUR OUVRIR TIRER IC 00057592050494 05049 CHOCOLATE BUTTERCREME STYLE ICING GLAÇAGE STYLE CRÈME AU BEURRE AU CHOCOLAT 625 PG-625-BUTCRM ICG/BASE/PWDR Non Published Branded 6.8 Kg 1 9.5 24.13 9.5 24.13 9.5 24.13 16.425 7.45 15 6.8 .496 .014 Not Kosher 4 20 180 INGREDIENTS FOR CANADIAN MARKET: SUGAR, WATER, VEGETABLE SHORTENING (HYDROGENATED SOYABEAN AND PALM OILS, MONO AND DIGLYCERIDES, POLYSORBATE 60, SORBITAN TRISTEARATE), ALKALI PROCESSED COCOA, GLUCOSE SYRUP, COCOA, HYDROGENATED SOYABEAN AND COTTONSEED OILS, SOYABEAN OIL, SALT, PRESERVATIVE (POTASSIUM SORBATE, SODIUM BENZOATE), CITRIC ACID, SOYA LECITHIN, CHOCOLATE (MANUFACTURED ON EQUIPMENT THAT PROCESSES MILK), NATURAL AND ARTIFICIAL FLAVOUR (CONTAINS MILK INGREDIENTS). PRODUCT NAME: GLAÇAGE STYLE CRÈME AU BEURRE AU CHOCOLAT INGREDIENTS POUR LE MARCHE CANADIEN: SUCRE, EAU, SHORTENING VEGETALE (HUILE DE SOYA ET PALME HYDROGENEE, MONO ET DIGLYCERIDES, POLYSORBATE 60, SORBITAN TRISTEARATE), CACAO TRAITE A L'ALCALI, SIROP DE GLUCOSE, CACAO, HUILE DE SOYA ET COTON HYDROGENEE, HUILE DE SOYA, SEL, AGENTS DE CONSERVATION (SORBATE DE POTASSIUM, BENZOATE DE SODIUM), ACIDE CITRIQUE, LECITHINE DE SOYA, CHOCOLAT (CONSTRUIT SUR L'EQUIPEMENT QUE LES PROCESSUS TRAIENT), AROME NATURELLE ET ARTIFICIELLE (CONTIENT DES INGREDIENTS DE LAIT). 35 430.04 18.48 5.48 4.68 0.01 142.78 64.63 1.99 60.76 1.3 0 0.01 11.49 1.44 1/3 CUP (35 G) 150 6 10 2 1.5 4 0 0 50 2 23 8 1 3 21 0.5 0 0 0 4 BEST WHEN STORED BELOW 27 C (80 F) FOR BEST SPREADABILITY: ICING TEMPERATURE SHOULD BE 20 C - 27 C (68 F - 80 F) TEST ICING TEMPERATURE BEFORE USING. MODE D'EMPLOI: CREME AU BEURRE BLANC CAMPAGNARD EXTRA AROMATISEE ARTIFICIELLEMENT A LA VANILLE MEILLEUR LORSQUE CONSERVE A MOINS DE 27 C (80 F) POUR UNE MEILLEURE TARTINABILITE: LE GLACAGE DEVRAIT ETRE A UNE TEMPERATURE ENTRE 20 C ET 27 C (68 F ET 80 F) . VERIFIER LA TEMPERATURE DU GLACAGE AVANT L'UTILISATION. MODE D'EMPLOI: CREME AU BEURRE BLANC CAMPAGNARD EXTRA AROMATISEE ARTIFICIELLEMENT A LA VANILLE MEILLEUR LORSQUE CONSERVE A MOINS DE 27 C (80 F) POUR UNE MEILLEURE TARTINABILITE: LE GLACAGE DEVRAIT ETRE A UNE TEMPERATURE ENTRE 20 C ET 27 C (68 F ET 80 F) . VERIFIER LA TEMPERATURE DU GLACAGE AVANT L'UTILISATION. 00057592810005 81000 PRE-SLICED WHITE SANDWICH ROLL SANDWICH PRE-TRANCHE BLANC 303 PG-303-PARBAKED ROLLS Published Branded 92.1 GR 60 12.75 32.39 24.13 61.29 9.81 24.92 13.51 6.13 12.19 5.53 1.747 .049 Not Kosher 6 8 180 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, DEXTROSE, SALT, WHEAT GLUTEN, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, MALTED BARLEY FLOUR, CALCIUM SULPHATE, PRESERVATIVE (CALCIUM PROPIONATE), MODIFIED CELLULOSE, ASCORBIC ACID, ENZYMES. PRODUCT NAME: Sandwich pré-tranché Blanc INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON BLANCHIE, EAU, LEVURE, DEXTROSE, SEL, GLUTEN DE BLE, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, FARINE D'ORGE MALTE, SULPHATE DE CALCIUM, AGENT DE CONSERVATION (PROPIONATE DE CALCIUM), CELLULOSE MODIFIE, ACIDE ASCORBIQUE, ENZYMES. 92 275.5 1.12 0.36 0 0 526.93 55.82 2.46 2.47 10.55 0 5.75 67.69 4.05 1 ROLL (92 G) 250 1 2 0.3 0 0 0 0 480 20 51 17 2 9 2 10 8 6 25 1. BEFORE SERVING, THAW COMPLETELY AT ROOM TEMPERATURE. 2. HEAT IN OVEN IF DESIRED. MODE D'EMPLOI: 1. AVANT DE SERVIR, DEGELE COMPLETEMENT A LA TEMPERATURE AMBIANTE. 2. CUIRE DANS LE FOUR SI DESIRE. 1. AVANT DE SERVIR, DEGELE COMPLETEMENT A LA TEMPERATURE AMBIANTE. 2. CUIRE DANS LE FOUR SI DESIRE. 00049800047532 04753 OLIVE CIABATTA RECTANGLE SLICED PAIN CIABATTA AUX OLIVES CARRE TRANCHE 318 PG-318-ARTISAN BREADS Non Published Branded 71 GR 75 11.5 29.21 19.75 50.17 15.75 40.01 13.8 6.26 11.8 5.35 2.07 .059 Not Kosher 7 6 365 INGREDIENTS FOR THE CANADIAN MARKET: ENRICHED WHEAT FLOUR, WATER, BLACK OLIVES (BLACK OLIVES, WATER, SALT, FERROUS GLUCONATE), BREAD BASE (WHEAT FLOUR, SALT, DRIED SOURDOUGH OF RYE (RYE FLOUR, YEAST, BACTERIAL CULTURE), MALTED BARLEY FLOUR, GUAR GUM, ASCORBIC ACID, ALPHA AMYLASE), OLIVE OIL, YEAST, SPICES. PRODUCT NAME: Pain ciabatta aux olives carre tranche INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE, EAU, OLIVES NOIRES (OLIVES NOIRES, EAU, SEL, GLUCONATE FERREUX), BASE A PAIN (FARINE DE BLE, SEL, LEVAIN DE SEIGLE (FARINE DE SEIGLE, LEVURE, CULTURE BACTERIENNE), FARINE D'ORGE MALTEE, GOMME DE GUAR, ACIDE ASCORBIQUE, AMYLASE D'ALPHA), HUILE D'OLIVE, LEVURE, EPICES. 70 208.54 2.61 0.24 0 0 819.07 38.89 1.79 0.17 7.01 0.04 19.65 14.03 2.18 1 ROLL (70 G) 150 2 3 0.2 0 0 0 0 570 24 27 9 1 5 0 5 25 0 10 THAW FOR 2 HOURS AT ROOM TEMPERATURE. FRENCH HANDLING INSTRUCTIONS: Decongeler a temperature ambiante pendant 2 heures. Decongeler a temperature ambiante pendant 2 heures. 00049800046801 04680 DAIRY QUEEN PANINI BREAD 1/2 INCH SLICED DAIRY QUEEN PANINI BREAD 304 PG-304-PL PAR BAKED Non Published Private Label 824 GR 12 13.4 34.04 19.7 50.04 15.7 39.88 23.825 10.81 21.83 9.9 2.398 .068 Kosher - Parve 6 6 365 INGREDIENTS FOR CANADIAN MARKET: ENRICHED WHEAT FLOUR, WATER, BREAD BASE (ENRICHED WHEAT FLOUR, WATER, YEAST), SALT, YEAST, DOUGH CONDITIONER (WHEAT STARCH, ASCORBIC ACID, TRICALCIUM PHOSPHATE). MANUFACTURED ON SHARED EQUIPMENT WITH EGGS, SULFITES, SOY, TREE NUTS AND SESAME SEEDS PRODUCT NAME: PAIN DE PANINI 1/2 POUCE DECOUPE EN TRANCHES INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE, EAU, BASE DE PAIN (FARINE DE BLE ENRICHIE, EAU, LEVURE), SEL, LEVURE, CONDITIONNEUR DE LA PATE (AMIDON DE BLE, ACIDE ASCORBIQUE, PHOSPHATE TRICALCIQUE). MANUFACTURE SUR DE L'EQUIPEMENT PARTAGE AVEC DES OEUFS, AGENTS SULFUREAUX, SOYA, NOIX, ET DES GRAINS DE SESAME 41 216.36 0.62 0.12 0 0 574.39 44.52 1.72 0 8.17 0 15.82 13.29 2.44 1 SLICE (41 G) 90 0 0 0 0 0 0 0 240 10 18 6 1 3 0 3 10 0 8 THAW FOR 2 HOURS AT ROOM TEMPERATURE DEGELE PENDANT 2 HEURES A LA TEMPERATURE AMBIANTE 00750903910431 91043 JWA UNICED 1/4 SHEET CHOC CKE ART FL (DOME & FOIL) JWA UNICED 1/4 SHEET CHOC CKE ART FL (DOME & FOI 663 PG-663-JWA UNICED SHEET CAKE Non Published Branded 595 GR 10 9.75 24.77 18.63 47.32 13.38 33.99 16.125 7.31 13.13 5.96 1.406 .04 Kosher - Dairy 4 7 270 SUGAR, ENRICHED BLEACHED WHEAT FLOUR (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), EGG WHITES, SKIM MILK, SOYBEAN OIL, VEGETABLE SHORTENING (PARTIALLY HYDROGENATED SOYBEAN AND COTTONSEED OILS, MONO AND DIGLYCERIDES), COCOA ALKALI PROCESSED, EGG YOLKS CONTAINS LESS THAN 2% OF THE FOLLOWING: LEAVENING (BAKING SODA, SODIUM ACID PYROPHOSPHATE, MONOCALCIUM PHOSPHATE), PROPYLENE GLYCOL MONO AND DIESTERS OF FATS AND FATTY ACIDS, SALT, MODIFIED TAPIOCA STARCH, NATURAL AND ARTIFICIAL FLAVOR, POLYSORBATE 60, CORN SYRUP SOLIDS, SODIUM CASEINATE (A MILK DERIVATIVE), SOY LECITHIN, MODIFIED CORN STARCH, SODIUM STEAROYL LACTYLATE, GUAR GUM, XANTHAN GUM, ARTIFICIAL COLOR (RED 40 LAKE). SUGAR, ENRICHED BLEACHED WHEAT FLOUR (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), EGG WHITES, SKIM MILK, SOYBEAN OIL, VEGETABLE SHORTENING (PARTIALLY HYDROGENATED SOYBEAN AND COTTONSEED OILS, MONO AND DIGLYCERIDES), COCOA ALKALI PROCESSED, EGG YOLKS CONTAINS LESS THAN 2% OF THE FOLLOWING: LEAVENING (BAKING SODA, SODIUM ACID PYROPHOSPHATE, MONOCALCIUM PHOSPHATE), PROPYLENE GLYCOL MONO AND DIESTERS OF FATS AND FATTY ACIDS, SALT, MODIFIED TAPIOCA STARCH, NATURAL AND ARTIFICIAL FLAVOR, POLYSORBATE 60, CORN SYRUP SOLIDS, SODIUM CASEINATE (A MILK DERIVATIVE), SOY LECITHIN, MODIFIED CORN STARCH, SODIUM STEAROYL LACTYLATE, GUAR GUM, XANTHAN GUM, ARTIFICIAL COLOR (RED 40 LAKE). 322.98 10.23 2.86 1.29 23.32 632.18 50.39 1.7 30.78 7.08 0 0.17 59.91 2.75 Handling instructions not required. Suivre les directions sur l'etiquette. 00750903910387 91038 JWA UNICED 1/4 SHEET WHT CK FOIL DOME JWA UNICED 1/4 SHEET WHT CK PG-663-JWA UNICED SHEET CAKE Non Published Branded 595 GR 10 12.75 32.39 17.75 45.09 13.25 33.66 16.38 7.43 13.13 5.96 1.735 .049 Kosher - Dairy 4 7 270 SUGAR, ENRICHED BLEACHED WHEAT FLOUR (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), EGG WHITES, SKIM MILK, SOYBEAN OIL , VEGETABLE SHORTENING (PARTIALLY HYDROGENATED SOYBEAN AND COTTONSEED OILS, MONO AND DIGLYCERIDES), EGG YOLKS, CONTAINS LESS THAN 2% OF THE FOLLOWING: CORN SYRUP SOLIDS, LEAVENING (SODIUM ACID PYROPHOSPHATE, BAKING SODA, MONOCALCIUM PHOSPHATE), MODIFIED CORN STARCH, PROPYLENE GLYCOL MONO AND DIESTERS OF FATS AND FATTY ACIDS, SALT, DEXTROSE, NATURAL AND ARTIFICIAL FLAVOR, POLYSORBATE 60, SODIUM CASEINATE (A MILK DERIVATIVE), SOY LECITHIN, SODIUM STEAROYL LACTYLATE, CELLULOSE GUM, GUAR GUM, XANTHAN GUM, BUTTER, CORN STARCH. SUGAR, ENRICHED BLEACHED WHEAT FLOUR (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), EGG WHITES, SKIM MILK, SOYBEAN OIL , VEGETABLE SHORTENING (PARTIALLY HYDROGENATED SOYBEAN AND COTTONSEED OILS, MONO AND DIGLYCERIDES), EGG YOLKS, CONTAINS LESS THAN 2% OF THE FOLLOWING: CORN SYRUP SOLIDS, LEAVENING (SODIUM ACID PYROPHOSPHATE, BAKING SODA, MONOCALCIUM PHOSPHATE), MODIFIED CORN STARCH, PROPYLENE GLYCOL MONO AND DIESTERS OF FATS AND FATTY ACIDS, SALT, DEXTROSE, NATURAL AND ARTIFICIAL FLAVOR, POLYSORBATE 60, SODIUM CASEINATE (A MILK DERIVATIVE), SOY LECITHIN, SODIUM STEAROYL LACTYLATE, CELLULOSE GUM, GUAR GUM, XANTHAN GUM, BUTTER, CORN STARCH. 331.35 10.57 2.73 1.30 35.95 565.21 52.56 0.67 31.43 6.19 14.32 0.15 52.37 1.36 Follow directions on label. Suivre les directions sur l'etiquette 00057592049368 04936 VANILLA ART FLVRD ICING AND FILLING GLACAGE ET GARNITURE A LA SAVEUR ARTIFICIELLE DE VANILLE 292 PG-292-PL BETTERCREME Non Published Branded 6.8 KG 1 12.75 32.39 11.25 28.58 11.25 28.58 16.8 7.62 15 6.8 .934 .026 Kosher - Dairy 5 15 365 WATER, HYDROGENATED PALM KERNEL OIL, SUGAR, GLUCOSE-FRUCTOSE, DEXTROSE, SODIUM CASEINATE (A MILK DERIVATIVE), SOYA PROTEIN CONCENTRATE, POLYSORBATE 60, MODIFIED CELLULOSE, ARTIFICIAL FLAVOUR, SALT, PRESERVATIVE (POTASSIUM SORBATE), POLYGLYCEROL ESTERS OF FATTY ACIDS, XANTHAN GUM. EAU, HUILE DE PALMISTE HYDROGENEE, SUCRE, GLUCOSE-FRUCTOSE, DEXTROSE, CASEINATE DE SODIUM (UN DERIVE DE LAIT), PROTEINE DE SOYA CONCENTRE, POLYSORBATE 60, CELLULOSE MODIFIE, AROME ARTIFICIELLE, SEL, AGENTS DE CONSERVATION (SORBATE DE POTASSIUM), ESTERS POLYGLYCEROLIQUES D'ACIDES GRAS, GOMME DE XANTHANE. 79 405.02 27.43 25.44 0.96 0.18 66.28 37.56 0.13 36.49 2.07 0.00 0.01 2.91 0.07 79 ML (35 G) 130 8 13 8 0.3 8 0 45 2 13 4 0 0 12 1 0 0 0 2 HANDLING INSTRUCTIONS:STORE FROZEN. FOR BEST RESULTS: * KEEP FROZEN AT 0 F (-18 C) TO 10 F (-12 C).* THAW IN REFRIGERATOR FOR AT LEAST 24 HOURS. * USE PRODUCT AT 38 F (3 C) TO 45 F (7 C).* REMOVE THE AMOUNT OF PRODUCT YOU ARE GOING TO USE AND PLACE IN A MIXING BOWL, STIR GENTLY TO CREAM BEFORE APPLYING TO CAKE.COLOURS OR FLAVOURS CAN BE ADDED AT THIS POINT.RESEAL UNUSED PRODUCT AND RETURN TO REFRIGERATOR. *DO NOT RE-FREEZE THAWED PRODUCT.TROUBLE SHOOTING * IF PRODUCT APPEARS WET, SHINY OR SLIDES OFF THE CAKE, PRODUCT WAS NOT THAWED COMPLETELY (CHECK PRODUCT TEMPERATURE). * IF PRODUCT APPEARS COARSE, STIFF OR AIRY, PRODUCT WAS EITHER LEFT OUT OF THE REFRIGERATOR TOO LONG; WAS UNNECESSARILY STIRRED;OR EXCEEDED REFRIGERATED SHELF-LIFE. Garder congelé. Pour de meilleurs résultats: Garder au congélateur à une température entre 0ºF (-18ºC) et 10ºF (-12ºC) Dégeler au réfrigérateur pendant au moins 24 heures.Utiliser le produit à une température entre 38ºF (3ºC) et 45ºF (7ºC) Retirer la quantité de produit que vous utiliserez et placer dans un bol à mélanger. Brasser un peu jusqu’à l’obtention d’une crème avant d’appliquer sur le gâteau. Des couleurs et des saveurs peuvent être ajoutées à ce point.Sceller à nouveau le produit non utilisé et remettre au réfrigérateur.Ne pas remettre le produit dégelé au congélateur.Dépannage :Si le produit semble mouillé, brillant ou s’il glisse du gâteau, le produit n’a pas été dégelé complètement (vérifiez la température du produit).·Si le produit semble granuleux, tenace ou aéré, le produit a été soit laissé à l’extérieur du réfrigérateur trop longtemps, a été brassé inutilement ou excède la durée de vie. 00057592049375 04937 CHOCOLATE ICING & FILLING GLACAGE ET GARNITURE AU CHOCOLAT 292 PG-292-PL BETTERCREME Non Published Branded 6.8 KG 1 12.75 32.39 11.5 29.21 11.5 29.21 16.8 7.62 15 6.8 .976 .028 Kosher - Dairy 5 15 365 GLUCOSE-FRUCTOSE, HYDROGENATED PALM KERNEL OIL, WATER, ALKALI PROCESSED COCOA, SODIUM CASEINATE (A MILK DERIVATIVE), SOYA PROTEIN CONCENTRATE, POLYSORBATE 60, SUGAR, MODIFIED CELLULOSE, SALT, POLYGLYCEROL ESTERS OF FATTY ACIDS, PRESERVATIVE (POTASSIUM SORBATE), SOYA LECITHIN, ARTIFICIAL FLAVOUR, XANTHAN GUM. GLUCOSE-FRUCTOSE, HUILE DE PALMISTE HYDROGENEE, EAU, CACAO TRAITE A L'ALCALI, CASEINATE DE SODIUM (UN DERIVE DE LAIT), PROTEINE DE SOYA CONCENTRE, POLYSORBATE 60, SUCRE, CELLULOSE MODIFIE, SEL, ESTERS POLYGLYCEROLIQUES D'ACIDES GRAS, AGENTS DE CONSERVATION (SORBATE DE POTASSIUM), LECITHINE DE SOYA, AROME ARTIFICIELLE, GOMME DE XANTHANE. 79 375.15 24.13 22.18 0.84 0.28 124.39 37.47 0.41 35.68 2.02 0.01 0.03 7.22 1.08 79 ML (35 G) 130 8 13 8 0.3 8 0 45 2 13 4 0 0 12 1 0 0 0 2 HANDLING INSTRUCTIONS: STORE FROZEN.FOR BEST RESULTS: * KEEP FROZEN AT 0 F (-18 C) TO 10 F (-12 C).* THAW IN REFRIGERATOR FOR AT LEAST 24 HOURS. * USE PRODUCT AT 38 F (3 C) TO 45 F (7 C). *REMOVE THE AMOUNT OF PRODUCT YOU ARE GOING TO USE AND PLACE IN A MIXING BOWL, STIR GENTLY TO CREAM BEFORE APPLYING TO CAKE.* RESEAL UNUSED PRODUCT AND RETURN TO REFRIGERATOR. * DO NOT RE-FREEZE THAWED PRODUCT. TROUBLE SHOOTING: * IF PRODUCT APPEARS WET, SHINY OR SLIDES OFF THE CAKE, PRODUCT WAS NOT THAWED COMPLETELY (CHECK PRODUCT TEMPERATURE). * IF PRODUCT APPEARS COARSE, STIFF OR AIRY, PRODUCT WAS EITHER LEFT OUT OF THE REFRIGERATOR TOO LONG; WAS UNNECESSARILY STIRRED; OR EXCEEDED REFRIGERATED SHELF-LIFE. Pour de meilleurs résultats: Garder au congélateur à une température entre 0ºF (-18ºC) et 10ºF (-12ºC) Dégeler au réfrigérateur pendant au moins 24 heures.·Utiliser le produit à une température entre 38ºF (3ºC) et 45ºF (7ºC)·Retirer la quantité de produit que vous utiliserez et placer dans un bol à mélanger. Brasser un peu jusqu’à l’obtention d’une crème avant d’appliquer sur le gâteau.·Sceller à nouveau le produit non utilisé et remettre au réfrigérateur.·Ne pas remettre le produit dégelé au congélateur.Dépannage Si le produit semble mouillé, brillant ou s’il glisse du gâteau, le produit n’a pas été dégelé complètement (vérifiez la température du produit).Si le produit semble granuleux, tenace ou aéré, le produit a été soit laissé à l’extérieur du réfrigérateur trop longtemps, a été brassé inutilement ou excède la durée de vie. 10049800560564 049800560567 56056 TIKI BAY MOCHACCINO ART FLV BEV CONC TIKI BAY MOCHACCINO ART FLV BEV CONC 275 PG-275-ASEPTIC BEV-OTHER Non Published Branded 1.89 L 6 10.06 25.55 9.88 25.1 9.5 24.13 31.44 14.26 29.54 13.4 .546 .015 Kosher - Dairy 4 20 365 INGREDIENTS FOR CANADIAN MARKET: WATER, SUGAR, HYDROGENATED PALM KERNEL OIL, MALTODEXTRIN, COFFEE, NATURAL AND ARTIFICIAL FLAVOUR, ALKALI PROCESSED COCOA, DIPOTASSIUM PHOSPHATE, SODIUM CASEINATE (A MILK DERIVATIVE), MONO AND DIGLYCERIDES, SALT, CARRAGEENAN, SODIUM ACID PYROPHOSPHATE, DEXTROSE. FOR INFORMATION ONLY - DO NOT PUT ON LABEL INGREDIENTS POUR LE MARCHE CANADIEN: EAU, SUCRE, HUILE DE PALMISTE HYDROGENEE, MALTODEXTRINE, COFFEE, AROME NATURELLE ET ARTIFICIELLE, CACAO TRAITE A L'ALCALI, PHOSPHATE DIPOTASSIQUE, CASEINATE DE SODIUM (UN DERIVE DE LAIT), MONO ET DIGLYCERIDES, SEL, CARRAGHENINE, PYROPHOSPHATE ACIDE DE SODIUM, DEXTROSE. 174.4 283.05 13.48 12.5 0.46 0.08 64.82 40.15 0.26 30.58 0.51 0.01 0 3.33 0.19 5 FL OZ CONCENTRATE 490 23 36 22 1 23 0 0 115 5 70 23 0 0 53 1 0 0 0 2 HOW TO PREPARE A 12 OUNCE DRINK FROZEN COCKTAILS IN A BLENDER * 4 FL. OZ. BEVERAGE MIX * 1 FL. OZ. ALCOHOL * 1 CUP ICE CUBES BLEND 20-25 SECONDS SMOOTHIES IN A BLENDER * 5 FL. OZ. BEVERAGE MIX * 1 CUP ICE CUBES BLEND 20-25 SECONDS FROZEN COCKTAILS USING AN ICE SHAVER * 4 FL. OZ. BEVERAGE MIX * 1 FL. OZ. ALCOHOL PRESS #1 ON THE SHAVER SMOOTHIES USING AN ICE SHAVER * 5 FL. OZ. BEVERAGE MIX PRESS #1 ON THE SHAVER TO PREPARE 3 GALLONS FROZEN COCKTAILS IN GRANITA OR FROZEN BEVERAGE MACHINES * 3 CARTONS OF DESIRED BEVERAGE MIX * 1 LITER OF ALCOHOL * 5 QUARTS OF WATER ADD TO MACHINE HOPPER AND THEN FREEZE IN DISPENSING/FREEZING MACHINE ACCORDING TO MANUFACTURER'S INSTRUCTIONS. TO MAKE SMOOTHIES IN GRANITA OR FROZEN BEVERAGE MACHINES * 3 CARTONS OF DESIRED BEVERAGE MIX * 1 1/2 GALLONS OF WATER ADD TO MACHINE HOPPER AND THEN FREEZE IN DISPENSING/FREEZING MACHINE ACCORDING TO MANUFACTURER'S INSTRUCTIONS. PARA PREPARAR UNA BEBIDA DE 12 ONZAS COCTELES CONGELADOS EN UNA LICUADORA * 4 ONZAS LIQUIDAS DE BEVERAGE MIX (CONCENTRADO) * 1 ONZA LIQUIDA DE LICOR * 1 TAZA DE CUBITOS DE HIELO MEZCLA POR 20-25 SEGUNDOS SMOOTHIES EN UNA LICUADOR * 5 ONZAS LIQUIDAS DE BEVERAGE MIX (CONCENTRADO) * 1 TAZA DE CUBITOS DE HIELO MEZCLA POR 20-25 SEGUNDOS COCTELES CONGELADOS UTILIZANDO UNA MAQUINA ICE SHAVER * 4 ONZAS LIQUIDAS DE BEVERAGE MIX (CONCENTRADO) * 1 ONZA LIQUIDA DE LICOR PRESIONE EL NUMERO 1 EN LA MAQUINA SMOOTHIES UTILIZANDO UNA MAQUINA ICE SHAVER * 4 ONZAS LIQUIDAS DE BEVERAGE MIX (CONCENTRADO) PRESIONE EL NUMERO 1 EN LA MAQUINA PARA PREPARAR 3 GALLONS (13.6 LITROS) COCTELES CONGELADOS UTILIZANDO UNA MAQUINA GRANITA O MAQUINA PARA PREPARAR BEBIDAS CONGELADAS * 3 ENVASES DE BEVERAGE MIX (CONCENTRADO) * 1 LITRO DE LICOR * 5 QUARTOS (5.68 LITROS) DE AGUA ANADA TODO AL RECIPIENTE DE LA MAQUINA Y CONGELE SEGUN LAS INSTRUCCIONES DEL FABRICANTE. SMOOTHIES UTILIZANDO (More...) 10049800021249 049800021242 02124 TIKI BAY LEMONADE NAT FLV BEV CONC LIMONADE TIKI BAY CONC 275 PG-275-ASEPTIC BEV-OTHER Non Published Branded 1.8 L 6 9.88 25.1 9.88 25.1 9.5 24.13 29.931 13.58 28.04 12.72 .537 .015 Kosher - Dairy 4 20 365 INGREDIENTS FOR CANADIAN MARKET: WATER, GLUCOSE-FRUCTOSE, SUGAR, LEMON JUICE CONCENTRATE, ORANGE JUICE CONCENTRATE, LEMON PULP, LIME JUICE CONCENTRATE, NATURAL FLAVOUR. INGREDIENTS FOR CANADIAN MARKET: WATER, GLUCOSE-FRUCTOSE, SUGAR, LEMON JUICE CONCENTRATE, ORANGE JUICE CONCENTRATE, LEMON PULP, LIME JUICE CONCENTRATE, NATURAL FLAVOUR. 166 121.49 0.09 0.02 0 0.02 2.35 29.98 0.32 27.86 0.28 0.16 16.06 6.59 0.11 5 FL OZ CONCENTRATE 200 0 0 0 0 0 0 0 4 0 50 17 1 2 46 0.5 0 45 2 2 TO PREPARE LEMONADE: MIX ONE PART LEMONADE CONCENTRATE WITH ONE PART WATER. CHILL AND SERVE OVER ICE OR WITHOUT ICE. HOW TO PREPARE A 12 OUNCE DRINK FROZEN COCKTAILS IN A BLENDER * 4 FL. OZ. BEVERAGE MIX * 1 FL. OZ. ALCOHOL * 1 CUP ICE CUBES BLEND 20-25 SECONDS SMOOTHIES IN A BLENDER * 5 FL. OZ. BEVERAGE MIX * 1 CUP ICE CUBES BLEND 20-25 SECONDS FROZEN COCKTAILS USING AN ICE SHAVER * 4 FL. OZ. BEVERAGE MIX * 1 FL. OZ. ALCOHOL PRESS #1 ON THE SHAVER SMOOTHIES USING AN ICE SHAVER * 5 FL. OZ. BEVERAGE MIX PRESS #1 ON THE SHAVER TO PREPARE 3 GALLONS FROZEN COCKTAILS IN GRANITA OR FROZEN BEVERAGE MACHINES * 3 CARTONS OF DESIRED BEVERAGE MIX * 1 LITER OF ALCOHOL * 5 QUARTS OF WATER ADD TO MACHINE HOPPER AND THEN FREEZE IN DISPENSING/FREEZING MACHINE ACCORDING TO MANUFACTURER'S INSTRUCTIONS. TO MAKE SMOOTHIES IN GRANITA OR FROZEN BEVERAGE MACHINES * 3 CARTONS OF DESIRED BEVERAGE MIX * 1 1/2 GALLONS OF WATER ADD TO MACHINE HOPPER AND THEN FREEZE IN (More...) Suivre les directives sur l'etiquette 10049800560144 049800560147 56014 TIKI BAY MARGARITA FRZN BEVERAGE MIX MELANGE MARGARITA TIKI BAY 275 PG-275-ASEPTIC BEV-OTHER Non Published Branded 1.8 L 6 10.06 25.55 9.88 25.1 9.5 24.13 30.535 13.85 28.64 12.99 .546 .015 Kosher - Dairy 4 20 365 INGREDIENTS FOR CANADIAN MARKET: WATER, GLUCOSE-FRUCTOSE, SUGAR, LEMON JUICE CONCENTRATE, LIME JUICE CONCENTRATE, LEMON PULP, CITRIC ACID, ORANGE JUICE CONCENTRATE, NATURAL FLAVOUR, SALT, SODIUM CITRATE. INGREDIENTS FOR CANADIAN MARKET: WATER, GLUCOSE-FRUCTOSE, SUGAR, LEMON JUICE CONCENTRATE, LIME JUICE CONCENTRATE, LEMON PULP, CITRIC ACID, ORANGE JUICE CONCENTRATE, NATURAL FLAVOUR, SALT, SODIUM CITRATE. 135.4 149.33 0.09 0.01 0 0.03 60.26 37.02 0.22 33.73 0.19 0 11.69 5.72 0.11 4 FL OZ (135 G) AS PACKAGED 200 0 0 0 0 0 0 0 80 3 50 17 0 0 46 0.3 0 20 2 2 HANDLING INSTRUCTIONS: HOW TO PREPARE A 12 OZ. DRINK FROZEN COCKTAILS IN A BLENDER * 4 FL. OZ. CONCENTRATE * 1 FL. OZ. ALCOHOL * 1 CUP ICE CUBES BLEND 20-25 SECONDS SMOOTHIES IN A BLENDER * 5 FL. OZ. CONCENTRATE * 1 CUP ICE CUBES BLEND 20-25 SECONDS FROZEN COCKTAILS USING AN ICE SHAVER * 4 FL. OZ. CONCENTRATE 1 FL. OZ. ALCOHOL PRESS #1 ON THE SHAVER SMOOTHIES USING AN ICE SHAVER * 5 FL. OZ. CONCENTRATE PRESS #1 ON THE SHAVER TO PREPARE 3 GALLONS FROZEN COCKTAILS IN GRANITA OR FROZEN BEVERAGE MACHINES * 3 CARTONS OF DESIRED CONCENTRATE * 1 LITER OF ALCOHOL * 5 QUARTS OF WATER ADD TO MACHINE HOPPER AND THEN FREEZE IN DISPENSING/FREEZING MACHINE ACCORDING TO MANUFACTURER'S INSTRUCTIONS. TO MAKE SMOOTHIES IN GRANITA OR FROZEN BEVERAGE MACHINES * 3 CARTONS OF DESIRED CONCENTRATE * 1 1/2 GALLONS OF WATER ADD TO MACHINE HOPPER AND THEN FREEZE IN DISPENSING/FREEZING MACHINE ACCORDING TO MANUFACTURER'S INSTRUCTIONS. HOW TO PREPARE A 12 OUNCE DRINK FROZEN (More...) PARA PREPARAR UNA BEBIDA DE 12 ONZAS COCTELES CONGELADOS EN UNA LICUADORA * 4 ONZAS LIQUIDAS DE BEVERAGE MIX (CONCENTRADO) * 1 ONZA LIQUIDA DE LICOR * 1 TAZA DE CUBITOS DE HIELO MEZCLA POR 20-25 SEGUNDOS SMOOTHIES EN UNA LICUADOR * 5 ONZAS LIQUIDAS DE BEVERAGE MIX (CONCENTRADO) * 1 TAZA DE CUBITOS DE HIELO MEZCLA POR 20-25 SEGUNDOS COCTELES CONGELADOS UTILIZANDO UNA MAQUINA ICE SHAVER * 4 ONZAS LIQUIDAS DE BEVERAGE MIX (CONCENTRADO) * 1 ONZA LIQUIDA DE LICOR PRESIONE EL NUMERO 1 EN LA MAQUINA SMOOTHIES UTILIZANDO UNA MAQUINA ICE SHAVER * 4 ONZAS LIQUIDAS DE BEVERAGE MIX (CONCENTRADO) PRESIONE EL NUMERO 1 EN LA MAQUINA PARA PREPARAR 3 GALLONS (13.6 LITROS) COCTELES CONGELADOS UTILIZANDO UNA MAQUINA GRANITA O MAQUINA PARA PREPARAR BEBIDAS CONGELADAS * 3 ENVASES DE BEVERAGE MIX (CONCENTRADO) * 1 LITRO DE LICOR * 5 QUARTOS (5.68 LITROS) DE AGUA ANADA TODO AL RECIPIENTE DE LA MAQUINA Y CONGELE SEGUN LAS INSTRUCCIONES DEL FABRICANTE. SMOOTHIES UTILIZANDO (More...) 00049800030596 03059 IHOP BANANA CREME STUFFD DIMND N&A FLVR (3.75 OZ) DIAMANTS FOURRES A LA CREME AUX BANANAS IHOP - 3,75 ON. 036 PG-036-RICH'S PL RTF DONUTS Non Published Private Label 106 GR 72 12.38 31.45 19.5 49.53 12.88 32.72 18.544 8.41 16.88 7.66 1.799 .051 Kosher - Dairy 7 7 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, PALM OIL (TBHQ ADDED TO PRESERVE FRESHNESS), SUGAR, GLUCOSE SYRUP, DEXTROSE, MODIFIED CORN STARCH, YEAST, LEMON PULP CELLS, VEGETABLE SHORTENING (HYDROGENATED SOYABEAN AND COTTONSEED OILS, MONO AND DIGLYCERIDES, POLYSORBATE 60), BANANA PUREE (BANANAS, CITRIC ACID, ASCORBIC ACID), CORN FLOUR, SALT, SOYA FLOUR, WHEY POWDER (A MILK DERIVATIVE), MONOGLYCERIDES, SODIUM ACID PYROPHOSPHATE, NATURAL AND ARTIFICIAL FLAVOUR, SODIUM BICARBONATE, NATURAL FLAVOUR, COLOUR, SODIUM STEAROYL-2-LACTYLATE, PRESERVATIVE (POTASSIUM SORBATE, CALCIUM PROPIONATE), PHOSPHORIC ACID, SKIM MILK POWDER, MODIFIED CELLULOSE, GUAR GUM, CITRIC ACID, XANTHAN GUM, ASCORBIC ACID. MANUFACTURED ON SHARED EQUIPMENT WITH EGGS PRODUCT NAME: DIAMANTS FOURRÉS À LA CRÈME DE BANANES SAVEUR NATURELLE ET ARTIFICIELLE INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, HUILE DE PALM (AGENTS DE CONSERVATIONS (TBHQ)), SUCRE, SIROP DE GLUCOSE, DEXTROSE, AMIDON DE MAIS MODIFIE, LEVURE, CELLULES DE PULPE DE CITRON, SHORTENING VEGETALE (HUILE DE SOYA ET COTON HYDROGENEE, MONO ET DIGLYCERIDES, POLYSORBATE 60), PUREE DE BANANE (BANANE, ACIDE CITRIQUE, ACIDE ASCORBIQUE), FARINE DE MAIS, SEL, FARINE DE SOYA, POUDRE DE PETIT-LAIT (UN DERIVE DE LAIT), MONOGLYCERIDES, PYROPHOSPHATE ACIDE DE SODIUM, AROME NATURELLE ET ARTIFICIELLE, BICARBONATE DE SODIUM, AROME NATURELLE, COLORANT, STEAROYL-2-LACTYLATE DE SODIUM, AGENTS DE CONSERVATION (SORBATE DE POTASSIUM, PROPIONATE DE CALCIQUE), ACIDE PHOSPHORIQUE, LAIT ECREME EN POUDRE, CELLULOSE MODIFIE, GOMME DE GUAR, ACIDE CITRIQUE, GOMME DE XANTHANE, ACIDE ASCORBIQUE. PRODUIT AVEC UN EQUIPEMENT AYANT ETE ENCONTACT AVEC DES L'OEUFS 106.3 403.81 27.1 13.4 0.37 0.02 226.74 36.26 0.92 13.46 3.83 6.17 0.35 7.63 1.34 1 DIAMOND (106 G) 430 29 44 14 0.4 73 0 0 240 10 39 13 1 4 14 4 0 0 0 10 SHELF LIFE: 24 HOURS, FROM WHEN PULLED FROM FREEZER. PREPARATION: 1. THAW STUFFED FRENCH TOAST IN PLASTIC HALF PAN, STANDING ON SIDE, HOLE SIDE UP FOR APPROXIMATELY 6 HOURS. 2. DO NOT STACK MORE THAN ONE LAYER TO PREVENT CRUSHING. 3. HOLD AT ROOM TEMPERATURE 50 - 70°F (10 - 20°C) ON BREAD RACK UNTIL NEEDED. 4. STUFFED FRENCH TOAST HAS 24 HOUR SHELF LIFE WHEN PULLED FROM FREEZER. 5. DO NOT REFREEZE THAWED PRODUCT MODE D'EMPLOI: DURÉE DE VIE: 24 HEURES UNE FOIS RETIRE DU CONGELATEUR. PRÉPARATION: 1. DECONGELER LE PAIN DORE DANS UN DEMI-MOULE EN PLASTIQUE, EN LE POSITIONNANT SUR LE COTE, LE TROU VERS LE HAUT, PENDANT ENVIRON 6 HEURES. 2. NE PAS EMPILER PLUS D'UNE RANGEE AFIN DE NE PAS ECRASER. 3. LAISSER A TEMPERATURE AMBIANTE 50 A 70°F (10 A 20°C) SUR UNE GRILLE A PAIN JUSQU'A CE QUE VOUS EN AYEZ BESOIN. 4. LE PAIN DORE FARCI A UNE DUREE DE VIE DE 24 HEURES UNE FOIS RETIRE DU CONGELATEUR. 5. NE PAS REMETTRE LE PRODUIT DECONGELE AU CONGELATEUR. INSTRUCCIONES DE MANEJO: VIDA EN ANAQUEL: 24 HORAS, DESDE EL MOMENTO EN QUE SE SACAN DEL CONGELADOR. PREPARACIÓN: 1. DESCONGELE LA TOSTADA FRANCESA RELLENA EN MEDIO MOLDE DE PLÁSTICO, COLOCADOS POR EL COSTADO, CON EL LADO DEL AGUJERO HACIA ARRIBA, DURANTE APROXIMADAMENTE 6 HORAS. 2. NO APILE MÁS DE UNA CAPA PARA EVITAR APLASTAMIENTOS. 3. DEJE A TEMPERATURA AMBIENTE DE 50 A 70° F (10 A 20° C) SOBRE LA REJILLA DEL PAN HASTA QUE LOS (More...) 10049800024066 049800024069 02406 TIKI BAY CAPPUCCINO BEV CONCENTRATE CAPPUCCINO CONCENTRE TIKI BAY 275 PG-275-ASEPTIC BEV-OTHER Non Published Branded 1.818 L 6 10.06 25.55 9.88 25.1 9.5 24.13 30.358 13.77 28.47 12.91 .546 .015 Kosher - Dairy 4 20 365 INGREDIENTS FOR CANADIAN MARKET: WATER, CONDENSED SKIM MILK, GLUCOSE-FRUCTOSE, SUGAR, HYDROGENATED PALM KERNEL OIL, COFFEE, MONO AND DIGLYCERIDES, NATURAL AND ARTIFICIAL FLAVOUR, MICROCRYSTALLINE CELLULOSE, SODIUM HEXAMETAPHOSPHATE, COLOUR, MODIFIED CELLULOSE, CARRAGEENAN. DO NOT PUT ON LABEL (FOR INFORMATION ONLY): INGREDIENTS POUR LE MARCHE CANADIEN: EAU, LAIT ECREME CONDENSE, GLUCOSE-FRUCTOSE, SUCRE, HUILE DE PALMISTE HYDROGENEE, COFFEE, ESSENCE NATURELLE ET ARTIFICIELLE, COLORANT, MONO ET DIGLYCERIDES, CELLULOSE MICROCRYSTALLINE, HEXAMETAPHOSPHATE DE SODIUM, POLYSORBATE 60, CELLULOSE MODIFIE, CARRAGHENINE, AGENTS DE CONSERVATION (AGENT SULFUREUX). 168 144.36 5.04 4.66 0.17 1.21 78.28 22.53 0.29 22.02 2.27 0 0.37 87.56 0.1 5 FL OZ (168 G) CONCENTRATE 12 FL OZ AS PREPARED 240 8 13 8 0.3 8 0 0 130 5 38 13 0 0 37 4 0 2 15 2 TO PREPARE A FROZEN ICED CAPPUCCINO: COMBINE 5 OZ TIKI BAY CAPPUCCINO CONCENTRATE WITH 1 1/4 CUPS OF ICE CUBES IN A BLENDER. BLEND FOR 20 TO 25 SECONDS. TO PREPARE A CAPPUCCINO DRINK: MIX ONE PART OF TIKI BAY CAPPUCCINO CONCENTRATE WITH AN EQUAL PART OF WATER. CHILL, POUR OVER ICE AND SERVE. REFRIGERATE AFTER OPENING COMO PREPARAR BEBIDAS "CAPPUCCINO" CONGELADAS: EN LA BATIDORA MEZCLE 5 ONZAS DE CONCENTRADO PARA CAPPUCCINO TIKI BAY CON 1 1/4 DE TAZAS DE CUBITOS DE HIELO. MEZCLA POR 20-25 SEGUNDOS. COMO PREPARAR BEBIDAS "CAPPUCCINO": MEZCLE UNA PORCION DE CONCENTRADO PARA CAPPUCCINO TIKI BAY CON UNA PORCION IGUAL DE AGUA. ENFRIELA, PONGALE HIELO Y SIRVALA. GUARDELA EN EL REFRIGERADOR. 00049800033320 03332 PERKINS CRACKED WHEAT BREAD BOWL DOUGH PATE A BOL DE PAIN AU BLE CONCASSE 093 PG-093-PL BREAD DOUGH Non Published Private Label 212 GR 60 9.13 23.19 15.81 40.16 11.56 29.36 29.606 13.43 28.13 12.76 .966 .027 Kosher - Parve 7 10 150 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, CRUSHED WHEAT, YEAST, GLUCOSE-FRUCTOSE, SOYABEAN OIL, WHEAT GLUTEN, SALT, SODIUM STEAROYL-2-LACTYLATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, L-CYSTEINE HYDROCHLORIDE. PRODUCT NAME: PATE A BOL DE PAIN AU BLE CONCASSE INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, BLE BROYE, LEVURE, GLUCOSE-FRUCTOSE, HUILE DE SOYA, GLUTEN DE BLE, SEL, STEAROYL-2-LACTYLATE DE SODIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE, L-CYSTEINE CHLORHYDRATE. 212.6 236.54 2.89 0.83 0.03 0.01 429.42 43.48 2.8 4.16 8.73 0 0 14.54 2.09 1 BREAD BOWL (177 G) 500 6 9 2 0.1 9 0 0 910 38 92 31 6 24 9 19 0 0 2 30 HANDLING INSTRUCTIONS NOT REQUIRED PER CUSTOMER. HANDLING INSTRUCTIONS NOT REQUIRED PER CUSTOMER. 00049800031999 03199 HOAGIE ROLL DOUGH PATE A PETITE PAIN HOAGIE 061 PG-061-ROLLS/BRDSTK DOUGH Published Branded 78 GR 120 8.13 20.65 15.81 40.16 11.56 29.36 21.828 9.9 20.63 9.36 .86 .024 Kosher - Parve 8 10 120 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, GLUCOSE-FRUCTOSE, SALT, SOYABEAN OIL, SODIUM STEAROYL-2-LACTYLATE, CITRIC ACID, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, DRIED EGG WHITE, LACTIC ACID, CALCIUM SULPHATE, CALCIUM LACTATE, ASCORBIC ACID, ENZYME, L-CYSTEINE HYDROCHLORIDE. PRODUCT NAME: PATE A PETITE PAIN HOAGIE INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, LEVURE, GLUCOSE-FRUCTOSE, SEL, HUILE DE SOYA, STEAROYL-2-LACTYLATE DE SODIUM, ACIDE CITRIQUE, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, POUDRE DE BLANC D'OEUF, ACIDE LACTIQUE, SULFATE DE CALCIUM, LACTATE DE CALCIUM, ACIDE ASCORBIQUE, ENZYME, L-CYSTEINE CHLORHYDRATE. 78 231.65 2.14 0.51 0.02 0 479 44.29 1.87 2.81 8.81 0 0 19.85 2.63 1 ROLL (66 G) 180 1.5 3 0.4 0 2 0 0 370 16 35 12 1 6 2 7 0 0 2 15 1. REMOVE FROZEN DOUGH PIECES FROM CASE AND PLACE ON LINED SHEET PAN 4 X 4 OR 9 X 2 OR 3 X 4 FOR PACKAGED ROLLS. 2. PLACE PANNED ROLLS INTO RETARDER AND DEFROST OVER NIGHT. 3. REMOVE FROM RETARDER AND ALLOW TO STAND AT ROOM TEMPERATURE FOR APPROXIMATELY 15 MINUTES. 4. EGG WASH, SPRINKLE WITH SESAME SEEDS, POPPY SEEDS OR LEAVE PLAIN. 5. PLACE IN PROOF BOX (85% RELATIVE HUMIDITY, 90 F (32 C)) UNTIL ROLLS DOUBLE IN SIZE. 6. PLACE PROOFED ROLLS INTO 400 F (205 C) OVEN. BAKE 15 - 20 MINUTES, OR UNTIL TOPS AND BOTTOMS ARE GOLDEN BROWN. 7. REMOVE FROM OVEN AND COOL. 1. RETIRER LA QUANTITE DESIREE DE LA CAISSE ET LAISSEZ SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN 4X4 OU 9X2 OU 3X4 POUR LE PETITE PAIN QUI A DANS LE PAQUET. 2. LAISSER DEGELER AU REFRIGERATEUR PENDANT TOUTE LA NUIT. 3. RETIRER LES PETITE PAINS DE LA CHAMBRE A FERMENTATION FROIDE ET LAISSER REPOSER A LA TEMPERATURE DE LA PIECE PENDANT 15 MINUTES. 4. BADIGEONNER AVEC LAVAGE D'OEUFS, PLUIE AVEC GRAINES DE SESAME, GRAINES D'OEILLETTE OU LAISSEZ TOUT SIMPLEMENT. 00049800461239 46123 10" EXTRA THIN PIZZA CRUST 10 EXTRA THIN PIZZA CRUST 197 PG-197-EXTRA THIN PIZZA Published Branded 99.2 GR 80 4.5 11.43 21.75 55.25 10.75 27.31 18.5 8.39 17.5 7.94 .609 .017 NOT KOSHER 12 6 180 INGREDIENTS FOR CANADIAN MARKET: ENRICHED BLEACHED WHEAT FLOUR, WATER, SOYABEAN OIL, SALT, YEAST, SUGAR, PRESERVATIVE (CALCIUM PROPIONATE), GARLIC POWDER, L-CYSTEINE HYDROCHLORIDE, SOYA LECITHIN. INGREDIENTS FOR CANADIAN MARKET: ENRICHED BLEACHED WHEAT FLOUR, WATER, SOYABEAN OIL, YEAST, WHEAT GLUTEN, SALT, GARLIC POWDER. 49.6 250.98 5.36 0.81 0.07 0 233.57 43.65 1.64 0.3 7.22 0 0.02 73.66 2.67 1/2 PIZZA CRUST (43 G) 120 2.5 4 0.4 0 0 0 0 115 5 22 7 1 3 0 4 0 4 10 1. REMOVE DESIRED NUMBER OF UNITS FROM CASE. RESEAL CASE. 2. PLACE CRUSTS ON PANS. 3. TOP AS DESIRED. 4. BAKE UNTIL CRUST IS BROWN AND CHEESE IS GOLDEN. CONVECTION OVEN: 375 F (190 C), 5 -8 MINUTES. DECK OVEN: 500 F (260 C), 6 - 9 MINUTES CONVEYOR OVEN: 500 F (260 C), 3 - 4 MINUTES Suivre les directives sur letiquette 00049800896765 049800896765 89676 WHEAT FOOTLONG SUB ROLL PAIN DE BLE A SOUS-MARIN 12" 303 PG-303-PARBAKED ROLLS Published Branded 212.6 GR 42 15.38 39.07 23.88 60.66 13.25 33.66 22.284 10.11 19.69 8.93 2.816 .08 Kosher - Parve 5 6 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, WHEAT BRAN, SUGAR, SALT, DRY SOURDOUGH OF RYE (RYE FLOUR, YEAST, BACTERIAL CULTURE), WHEAT GERM FLAKES, SODIUM STEAROYL-2-LACTYLATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, WHEAT GLUTEN, MALTED WHEAT FLOUR, ENZYME, ASCORBIC ACID. PRODUCT NAME: PAIN DE BLE A SOUS-MARIN 12" INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, LEVURE, SON DE BLE, SUCRE, SEL, LEVAIN DE SEIGLE (FARINE DE SEIGLE, LEVURE, CULTURE BACTERIENNE), FLOCONS DE GERME DE BLE, STEAROYL-2-LACTYLATE DE SODIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, GLUTEN DE BLE, FARINE DE BLE MALTEE, ENZYME, ACIDE ASCORBIQUE. 106.3 254.73 1.36 0.26 0.01 0 485.33 51.28 3.34 4.07 9.23 0 0.04 12.62 3.89 1/2 SUB ROLL (106 G) 270 1.5 2 0.3 0 0 0 0 520 21 55 18 4 14 4 10 0 0 2 30 BAKING INSTRUCTIONS: CONVECTION OVEN: 400 F (205 C) FROM FROZEN STATE: ROLLS BREADSTICKS 8 - 12 MINUTES; BREADS 10 - 20 MINUTES. FROM THAWED STATE: ROLLS BREADSTICKS 5 - 10 MINUTES; BREADS 8 - 15 MINUTES. DECK OR RACK OVENS: 400 F (205 C) FROM FROZEN STATE: ROLLS BREADSTICKS 10 - 15 MINUTES; BREADS 20 - 30 MINUTES FROM THAWED STATE: ROLLS BREADSTICKS 8 - 12 MINUTES; BREADS 15 - 25 MINUTES. CONVEYOR IMPINGER OVENS: 425 F (220 C) FROM FROZEN STATE: ROLLS BREADSTICKS 6 - 8 MINUTES; STICK BREADS 10 - 12 MIN. FROM THAWED STATE: ROLLS BREADSTICKS 4 - 6 MINUTES; STICK BREADS 8 - 10 MIN. MODE DE CUISSON: FOUR A CONVECTION: 400 F (205 C) A L'ETAT SURGELE: PETITS BATONNETS: 8 A 12 MINUTES PAINS: 10 A 20 MINUTES LORSQUE DACONGELE: PETITS BATONNETS: 5 A 10 MINUTES PAINS: 8 A 15 MINUTES FOUR A ETAGES OU A CHARIOT: 400 F (205 C) A L'ETAT SURGELE: PETITS BATONNETS: 10 A 15 MINUTES PAINS: 20 A 30 MINUTES LORSQUE DECONGELE: PETITS BATONNETS: 8 A 12 MINUTES PAINS: (More...) MODE DE CUISSON:FOUR A CONVECTION : 400 F A L'ETAT SURGELE : PETITS BATONNETS: 8 A 12 MINUTES PAINS : 10 A 20 MINUTES LORSQUE DACONGELE : PETITS BATONNETS : 5 A 10 MINUTES PAINS : 8 A 15 MINUTES FOUR A ETAGES OU A CHARIOT : 400 F A L'ETAT SURGELE : PETITS BATONNETS: 10 A 15 MINUTES PAINS : 20 A 30 MINUTES LORSQUE DECONGELE : PETITS BATONNETS : 8 A 12 MINUTES PAINS : 15 A 25 MINUTES FOURS A CONVOYEUR IMPINGER: 425 FA L'ETAT SURGELE : PETITS BATONNETS: 6 A 8 MINUTES PAINS : 10 A 12 MINUTES LORSQUE DECONGELE : PETITS BATONNETS : 4 A 6 MINUTES PAINS : 8 A 10 MINUTES 00049800035492 03549 10" WHEAT SHEETED PIZZA DOUGH PATE DE BLE A PIZZA PREFORMEE 10" 029 PG-029-SHEETED PIZZA Published Branded 283 GR 50 7.75 19.69 19.5 49.53 10 25.4 33.063 15 31.25 14.17 .875 .025 Kosher - Dairy 7 10 150 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, WHOLE WHEAT FLOUR, CRACKED WHEAT, YEAST, GLUCOSE-FRUCTOSE, WHEAT GLUTEN, SALT, SOYABEAN OIL, ASCORBIC ACID. PRODUCT NAME: PATE DE BLE A PIZZA PREFORMEE 10" INGREDIENTS POUR LE MARCHE CANADIEN; FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, FARINE DE BLE ENTIER, BLE CONCASSE, LEVURE, GLUCOSE-FRUCTOSE, GLUTEN DE BLE, SEL, HUILE DE SOYA, ACIDE ASCORBIQUE. 70.9 222.88 1.81 0.23 0.02 0.01 451.9 41.71 3.38 1.42 9.93 0 0.33 15.66 2.41 1/4 PIZZA CRUST (61 G) 160 1.5 2 0.2 0 1 0 0 320 13 30 10 2 10 1 7 0 0 2 10 1. KEEP PRODUCT FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 2. REMOVE DESIRED NUMBER OF SHEETED PIZZA DOUGHS FROM THE FREEZER AND ALLOW EACH TO THAW OVERNIGHT ON OILED PIZZA PANS COVERED WITH PLASTIC. (AS AN ALTERNATIVE, THAW ON PIZZA PANS AND USE THE SAME DAY AFTER 2-3 HOURS THAW TIME AT ROOM TEMPERATURE, 75 F (23 C). MAXIMUM TIME IN RETARDER IS 3 DAYS. 3. REMOVE THAWED SHELLS FROM THE RETARDER (COOLER) AND TRANSFER TO PIZZA PANS. ALLOW DOUGH TO DOUBLE IN SIZE. 4. TO PREVENT PRODUCT FROM DRYING OUT DURING TEMPERING (THAWING), COVER WITH PLASTIC OR BRUSH WITH OIL. 5. CAREFULLY DOCK THE DOUGH TO MINIMIZE BLISTERING AND/OR BUBBLING DURING BAKING. FOR A THICKER CRUST, ALLOW THE PIZZA TO CONTINUE TO RISE UNTIL DESIRED THICKNESS IS OBTAINED. 6. ADD SAUCE, CHEESE AND TOPPINGS. 7. BAKE AS FOLLOWS: DECK OVEN: 500 F (260 C) 8 - 11 MINUTES CONVECTION OVEN: 375 F (190 C) 7 - 10 MINUTES FORCED AIR CONVEYOR: 500 F (260 C) 4.5 - 5.5 MINUTES CONVENTIONAL OVEN: (More...) MODE D'EMPLOI: 1. GARDER LE PRODUIT CONGELE A 0 F (-18 C) OU MOINS JUSQU'A L'UTILISATION. 2. RETIRER LE NOMBRE DE PATES A PIZZA PREFORMEES DU CONGELATEUR ET LAISSER DEGELER TOUTE LA NUIT SUR UNE PLAQUE HUILEE COUVERTE D'UNE PELLICULE PLASTIQUE (COMME ALTERNATIVE, LAISSER DEGELER SUR LES PLAQUES A PIZZA ET UTILISER LA MEME JOURNEE APRES 2 OU 3 HEURES DE DECONGELATION A LA TEMPERATURE DE LA PIECE, 75 F (23 C). TEMPS MAXIMUM DANS LA CHAMBRE A FERMENTATION FROIDE DE 3 JOURS. 3. RETIRER LES CROUTES DEGELEES DE LA CHAMBRE A FERMENTATION FROIDE ET TRANSFERER SUR DES PLAQUES A PIZZA. LAISSER DOUBLER EN VOLUME. 4. AFIN D'EMPECHER LE PRODUIT DE S'ASSECHER DURANT LE TEMPS DE DECONGELATION, COUVRIR D'UNE PELLICULE PLASTIQUE OU BADIGEONNER D'HUILE. 5. PIQUER DELICATEMENT LA PATE POUR MINIMISER LES BULLES DURANT LA CUISSON. POUR UNE CROUTE PLUS EPAISSE, LAISSER LA PATE LEVER JUSQU'A L'OBTENTION DE L'EPAISSEUR DESIREE. 6. AJOUTER LA SAUCE, LE FROMAGE ET LES GARNITURES. 7. CUIRE (More...) 00049800035386 03538 12" X16" PRESHEETED WHEAT PIZZA DOUGH PATE DE BLE A PIZZA PREFORMEE 12" X 16" 029 PG-029-SHEETED PIZZA Published Branded 680 GR 22 6.5 16.51 17.25 43.82 12.25 31.12 34.43 15.62 33 14.97 .795 .023 Kosher - Dairy 9 8 150 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, WHOLE WHEAT FLOUR, CRACKED WHEAT, YEAST, GLUCOSE-FRUCTOSE, WHEAT GLUTEN, SALT, SOYABEAN OIL, ASCORBIC ACID. PRODUCT NAME: PATE DE BLE A PIZZA PREFORMEE 12" X 16" INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, FARINE DE BLE ENTIER, BLE CONCASSE, LEVURE, GLUCOSE-FRUCTOSE, GLUTEN DE BLE, SEL, HUILE DE SOYA, ACIDE ASCORBIQUE. 68 222.88 1.81 0.23 0.02 0.01 451.9 41.71 3.38 1.42 9.93 0 0.33 15.66 2.41 1/10 PIZZA CRUST (59 G) 150 1 2 0.2 0 1 0 0 310 13 28 9 2 9 1 7 0 0 0 10 1. KEEP PRODUCT FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 2. REMOVE DESIRED NUMBER OF SHEETED PIZZA DOUGHS FROM THE FREEZER AND ALLOW EACH TO THAW OVERNIGHT ON OILED PIZZA PANS COVERED WITH PLASTIC. (AS AN ALTERNATIVE, THAW ON PIZZA PANS AND USE THE SAME DAY AFTER 2-3 HOURS THAW TIME AT ROOM TEMPERATURE, 75 F (23 C)). MAXIMUM TIME IN RETARDER IS 3 DAYS. 3. REMOVE THAWED SHELLS FROM THE RETARDER (COOLER) AND TRANSFER TO PIZZA PANS. ALLOW DOUGH TO DOUBLE IN SIZE. 4. TO PREVENT PRODUCT FROM DRYING OUT DURING TEMPERING (THAWING), COVER WITH PLASTIC OR BRUSH WITH OIL. 5. CAREFULLY DOCK THE DOUGH TO MINIMIZE BLISTERING AND/OR BUBBLING DURING BAKING. FOR A THICKER CRUST, ALLOW THE PIZZA TO CONTINUE TO RISE UNTIL DESIRED THICKNESS IS OBTAINED. 6. ADD SAUCE, CHEESE AND TOPPINGS. 7. BAKE AS FOLLOWS: DECK OVEN: 500 F (260 C) 8 - 11 MINUTES CONVECTION OVEN: 375 F (190 C) 7 - 10 MINUTES FORCED AIR CONVEYOR: 500 F (260 C) 4.5 - 5.5 MINUTES CONVENTIONAL (More...) MODE D'EMPLOI: 1. GARDER LE PRODUIT CONGELE A 0 F (-18 C) OU MOINS JUSQU'A L'UTILISATION. 2. RETIRER LE NOMBRE DE PATES A PIZZA PREFORMEES DU CONGELATEUR ET LAISSER DEGELER TOUTE LA NUIT SUR UNE PLAQUE HUILEE COUVERTE D'UNE PELLICULE PLASTIQUE (COMME ALTERNATIVE, LAISSER DEGELER SUR LES PLAQUES A PIZZA ET UTILISER LA MEME JOURNEE APRES 2 OU 3 HEURES DE DECONGELATION A LA TEMPERATURE DE LA PIECE, 75 F (23 C)). TEMPS MAXIMUM DANS LA CHAMBRE A FERMENTATION FROIDE DE 3 JOURS. 3. RETIRER LES CROUTES DEGELEES DE LA CHAMBRE A FERMENTATION FROIDE ET TRANSFERER SUR DES PLAQUES A PIZZA. LAISSER DOUBLER EN VOLUME. 4. AFIN D'EMPECHER LE PRODUIT DE S'ASSECHER DURANT LE TEMPS DE DECONGELATION, COUVRIR D'UNE PELLICULE PLASTIQUE OU BADIGEONNER D'HUILE. 5. PIQUER DELICATEMENT LA PATE POUR MINIMISER LES BULLES DURANT LA CUISSON. POUR UNE CROUTE PLUS EPAISSE, LAISSER LA PATE LEVER JUSQU'A L'OBTENTION DE L'EPAISSEUR DESIREE. 6. AJOUTER LA SAUCE, LE FROMAGE ET LES GARNITURES. 7. CUIRE (More...) 00057592035958 03595 CARA WHEAT FULLY BAKED DINNER ROLL CARA WHEAT DINNER ROLL 304 PG-304-PL PAR BAKED Non Published Private Label 40 GR 250 13.5 34.29 23.63 60.02 15.63 39.7 24.484 11.11 21.88 9.92 2.885 .082 Kosher - Parve 6 5 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, WHEAT BRAN, YEAST, SALT, DEXTROSE, MALTED BARLEY FLOUR, CALCIUM SULPHATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, ENZYME. PRODUCT NAME: PETIT PAIN DE BLE CUIT CARA INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, SON DE BLE, LEVURE, SEL, DEXTROSE, FARINE D'ORGE MALTEE, SULFATE DE CALCIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE, ENZYME. 39.6 294.97 1.47 0.4 0.01 0 617.58 59.49 3.97 2.26 10.81 0 11.53 52.48 4.73 1 ROLL (39 G) 120 0.5 1 0.2 0 0 0 0 240 10 24 8 2 6 1 4 0 8 2 15 STORE ROLLS IN FREEZER. STORE ROLLS IN FREEZER. 00057592030731 057592030731 03073 CARA MULTI-GRAIN BAKED DINNER ROLL P'TIT PAIN MULTI GRAINS PRECUIT CARA 304 PG-304-PL PAR BAKED Non Published Private Label 57 GR 200 13.5 34.29 23.63 60.02 15.63 39.7 27.625 12.53 25 11.34 2.885 .082 Kosher - Parve 6 5 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, FLAX SEEDS, MILLET, WHOLE WHEAT FLOUR, SUNFLOWER SEEDS, YEAST, RYE MEAL, CRACKED WHEAT, FANCY MOLASSES, OATS, SALT, WHEAT GLUTEN, CANOLA OIL, PRESERVATIVE (CALCIUM PROPIONATE), ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ENZYME, CALCIUM SULPHATE, DEXTROSE, MALTED BARLEY FLOUR, ASCORBIC ACID. PRODUCT NAME: PETIT PAIN MULTI GRAINS PRECUIT CARA INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, GRAINES DE LIN, MILLET, FARINE DE BLE ENTIER, GRAINES DE TOURNESOL, LEVURE, SEIGLE CONCASSE, BLE CONCASSE, MELASSE QUALITE FANTAISIE, AVOINE, SEL, GLUTEN DE BLE, HUILE DE CANOLA, AGENTS DE CONSERVATION (PROPIONATE DE CALCIQUE), ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ENZYME, SULFATE DE CALCIUM, DEXTROSE, FARINE D'ORGE MALTEE, ACIDE ASCORBIQUE. 56.7 277.03 4.24 0.69 0.03 0 378.83 49.59 3.95 2.23 10.02 0 15.72 60.54 5.47 1 ROLL (56 G) 160 2.5 4 0.4 0 2 0 0 210 9 28 9 2 9 1 6 0 15 4 20 HANDLING INSTRUCTIONS NOT REQUIRED. Suivre les directives sur l’étiquette 10750903038378 750903038371 03837 JWA SPRIOR SET CREAM CHS ICING BAG-EEZ CREAM CHS ICING BAG-EEZ 627 PG-627-DONUT & FUDGE ICINGS Non Published Branded 907 GR 12 4.69 11.91 15.56 39.52 11.63 29.54 25.36 11.5 24 10.89 .491 .014 Kosher - Dairy 8 10 180 INGREDIENTS FOR CANADIAN MARKET: SUGAR, WATER, CREAM CHEESE (MILK, CREAM, BACTERIAL CULTURE, SALT, STABILIZERS (XANTHAN GUM AND/OR CAROB BEAN GUM AND/OR GUAR GUM)), GLUCOSE SYRUP, HYDROGENATED SOYABEAN OIL, WHEY (A MILK DERIVATIVE), LACTIC ACID STARTER CULTURE, SODIUM CITRATE, LACTIC ACID, ACETIC ACID ESTER OF MONO AND DIGLYCERIDES, AGAR-AGAR, COLOUR, PRESERVATIVE (POTASSIUM SORBATE), ARTIFICIAL FLAVOUR, SALT, MODIFIED CELLULOSE, CITRIC ACID. DO NOT PUT ON LABEL (FOR INFORMATION ONLY): INGREDIENTS POUR LE MARCHE CANADIEN: SUCRE, EAU, FROMAGE A LA CREME (LAIT, CREME, CULTURE BACTERIENNE, SEL, STABILISATEURS (GOMME DE XANTHANE ET/OU GOMME DE CAROUBE ET/OU GOMME DE GUAR)), SIROP DE GLUCOSE, HUILE DE SOYA HYDROGENEE, LACTOSERUM (UN DERIVE DE LAIT), CULTURE D AMORCAGE D ACIDE LACTIQUE, CITRATE DE SODIUM, ACIDE LACTIQUE, ESTERS D'ACIDE ACETIQUE DES MONO ET DIGLYCERIDES, AGAR-AGAR, COLORANT, AGENTS DE CONSERVATION (SORBATE DE POTASSIUM), AROME ARTIFICIELLE, SEL, CELLULOSE MODIFIE, ACIDE CITRIQUE. 35 350.06 4.95 2.63 0.71 10.78 104.5 75.66 0.13 74.47 0.73 36.39 0.03 14.06 0.11 2 TBSP (35 G) 120 1.5 3 1 0.2 1 5 1 35 2 26 9 0 0 26 0.3 2 0 0 0 HANDLING INSTRUCTIONS NOT REQUIRED. Suivre les directives sur l’étiquette 00049800119482 049800119482 11948 SLICED CIABATTA BUNS PETITE PAIN PRECUIT CIABATTA TRANCHE 318 PG-318-ARTISAN BREADS Published Branded 113 GR 50 9.15 23.24 20 50.8 16 40.64 13.7 6.21 12.5 5.67 1.694 .048 NOT KOSHER 6 8 180 INGREDIENTS FOR CANADIAN MARKET: ENRICHED BLEACHED WHEAT FLOUR, WATER, SEMOLINA WHEAT FLOUR, POTATO FLOUR, SOYABEAN OIL, RICE FLOUR, SALT, YEAST, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, VEGETABLE SHORTENING (PARTIALLY HYDROGENATED SOYABEAN, COTTONSEED AND/OR CANOLA OILS), L-CYSTEINE HYDROCHLORIDE, ENZYME, ASCORBIC ACID, AZODICARBONAMIDE, CALCIUM PROPIONATE. PRODUCT NAME: BRIOCHES DE CIABATTA DECOUPE INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE BLANCHIE, EAU, FARINE DE BLE DE SEMOULE, FARINE DE POMMES DE TERRE, HUILE DE SOYA, FARINE DE RIZ, SEL, LEVURE, ESTERS TARTRIQUES DE MONO ET DIGLYCERIDES ACETYLES, SHORTENING VEGETALE (HUILE DE SOYA, COTON, ET/OU CANOLA HYDROGENEE), L-CYSTEINE CHLORHYDRATE, ENZYME, ACIDE ASCORBIQUE, AZODICARBONAMIDE, PROPIONATE DE CALCIQUE. 113 268 3.2 0.6 0 0 596 51.4 2.3 1 8.4 0 0 76.4 2.49 1 BUN (113 G) 300 3.5 6 0.5 0 1 0 0 670 28 58 19 3 10 1 9 0 8 20 1. BEFORE SERVING, THAW COMPLETELY AT ROOM TEMPERATURE. 2. HEAT IN OVEN IF DESIRED. MODE D'EMPLOI: 1. AVANT DE SERVIR, DEGELE COMPLETEMENT A LA TEMPERATURE AMBIANTE. 2. CUIRE DANS LE FOUR SI DESIRE. 1. AVANT DE SERVIR, DEGELE COMPLETEMENT A LA TEMPERATURE AMBIANTE. 2. CUIRE DANS LE FOUR SI DESIRE 10049800496443 049800496446 49644 TIKI BAY BANANA NAT FLV BEV CONCENTRATE SMOOTHIE AUX BANANES TIKI BAY 275 PG-275-ASEPTIC BEV-OTHER Non Published Branded 1.8927 L 6 9.56 24.28 9.88 25.1 9.69 24.61 30.459 13.82 28.57 12.96 .53 .015 Kosher - Dairy 4 20 540 INGREDIENTS FOR CANADIAN MARKET: WATER, BANANA PUREE (BANANAS, CITRIC ACID, ASCORBIC ACID), SUGAR, NATURAL FLAVOUR, MALIC ACID. DO NOT INCLUDE ON THE LABEL (FOR INFORMATION ONLY): FRENCH TRANSLATION: EAU, PUREE DE BANANE (BANANE, ACIDE CITRIQUE, ACIDE ASCORBIQUE), SUCRE, ESSENCE NATURELLE, ACIDE MALIQUE. 168.7 133.87 0 0 0 0 0.9 33.37 0.3 31.24 0.3 1.46 10.72 2.06 0.15 5 FL OZ CONCENTRATE 230 0 0 0 0 0 0 0 0 0 56 19 1 2 53 1 0 30 0 2 HOW TO PREPARE A 12 OUNCE DRINK FROZEN COCKTAILS IN A BLENDER * 4 FL. OZ. BEVERAGE MIX * 1 FL. OZ. ALCOHOL * 1 CUP ICE CUBES BLEND 20-25 SECONDS SMOOTHIES IN A BLENDER * 5 FL. OZ. BEVERAGE MIX * 1 CUP ICE CUBES BLEND 20-25 SECONDS FROZEN COCKTAILS USING AN ICE SHAVER * 4 FL. OZ. BEVERAGE MIX * 1 FL. OZ. ALCOHOL PRESS #1 ON THE SHAVER SMOOTHIES USING AN ICE SHAVER * 5 FL. OZ. BEVERAGE MIX PRESS #1 ON THE SHAVER TO PREPARE 3 GALLONS FROZEN COCKTAILS IN GRANITA OR FROZEN BEVERAGE MACHINES * 3 CARTONS OF DESIRED BEVERAGE MIX * 1 LITER OF ALCOHOL * 5 QUARTS OF WATER ADD TO MACHINE HOPPER AND THEN FREEZE IN DISPENSING/FREEZING MACHINE ACCORDING TO MANUFACTURER'S INSTRUCTIONS. TO MAKE SMOOTHIES IN GRANITA OR FROZEN BEVERAGE MACHINES * 3 CARTONS OF DESIRED BEVERAGE MIX * 1 1/2 GALLONS OF WATER ADD TO MACHINE HOPPER AND THEN FREEZE IN DISPENSING/FREEZING MACHINE ACCORDING TO MANUFACTURER'S INSTRUCTIONS. PARA PREPARAR UNA BEBIDA DE 12 ONZAS COCTELES (More...) Suivre les directives sur l’étiquette 00049800030336 03033 FRENCH BREAD DOUGH PAIN FRANCAIS (GROS BELGE) 060 PG-060-BREAD DOUGH Published Branded 552.83 GR 24 10 25.4 13 33.02 11.5 29.21 30.989 14.06 29.25 13.27 .865 .024 Kosher - Parve 6 11 150 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, SALT, GLUCOSE-FRUCTOSE, DEXTROSE, WHEAT GLUTEN, SODIUM STEAROYL-2-LACTYLATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, ENZYME. PRODUCT NAME: PATE A PAIN FRANCAIS INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, LEVURE, SEL, GLUCOSE-FRUCTOSE, DEXTROSE, GLUTEN DE BLE, STEAROYL-2-LACTYLATE DE SODIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE, ENZYME. 60 217.04 1.03 0.34 0 0 541.13 42.91 1.72 1.28 9.03 0 0 12.1 2.65 1 SLICE (50 G) 130 0.5 1 0.2 0 1 0 0 320 14 26 9 1 4 1 5 0 0 0 10 1. PANNING: BULK - 12 DOWN ON LINED SHEET PAN. BAKING - (BAGUETTE FRENCH SCREEN PAN) - 4 PER PAN 18 X 26 SHEET PAN - 3 ACROSS, OR 4 DOWN BAKE DIRECTLY ON PERFORATED SHEET PAN FOR A CRISPIER CRUST. 2. RETARDING/THAWING: (35 F - 38 F (1 - 3 C)), 12 - 18 HOURS ON COVERED RACK. 3. FOR 23" FRENCH: STRETCH TO 22" LENGTH AND PLACE ON PAN. FOR 15" FRENCH: 3 ACROSS PER SHEET PAN. 4. TEMPER/FLOORTIME: 30 MINUTES AT ROOM TEMPERATURE. 5. PROOFING: (95 F (35 C), 85% R.H.), 40 - 50 MINUTES, TO TEMPLATE 23" FRENCH - TEMPLATE #32 FOR CHANNEL PAN OR TEMPLATE #41 ON FLAT SHEET PAN, 15" FRENCH - TEMPLATE #34 6. SCORING: 23" FRENCH - STARTING 1" FROM THE END, MAKE FIVE, 1/2" DEEP CUTS DOWN THE LENGTH OF THE LOAF. 15" FRENCH - MAKE FOUR, 1/2" DEEP DIAGONAL CUTS ACROSS THE WIDTH OF THE LOAF. 7. BAKING: RACK OVEN: 375 F (190 C), 25 - 30 MINUTES; *STEAM - 25 SECONDS DECK OVEN: 400 F (205 C), 25 - 30 MINUTES; *STEAM - 30 - 45 SECONDS CONVECTION: 325 F - 350 F (160 C - 175 (More...) MODE D'EMPLOI 1. MISE EN PLAQUE: VRAC - 12 SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. CUISSON - (PLAQUE GRILLAGEE BAGUETTE FRANCAISE) - 4 MOULES 12 (3 X 4) SUR UNE PLAQUE 18 X 26 - 3 DE LARGE OU 4 DE HAUT CUIT DIRECTEMENT SUR UNE PLAQUE PERFOREE POUR UNE CROUTE PLUS CROUSTILLANTE. 2. FERMENTATION - DECONGELATION: (35 - 38 F (1-3 C)) PENDANT 12 A 18 HEURES SUR UN CHARIOT COUVERT. 3. POUR 23 FRANCAIS - ETIRER A 22 ET DEPOSER SUR LA PLAQUE POUR 15 FRANCAIS, 3 DE LARGE PAR PLAQUE. 4. TEMPERER/ POINTAGE: 30 MINUTES A LA TEMPERATURE DE LA PIECE. 5. SECONDE FERMENTATION : (95 F, (35 C) 85% H.R.), 40 A 50 MINUTES POUR LE GABARIT. 23 - FRANCAIS - GABARIT #32 POUR LE MOULE A CANAUX OU LE GABARIT #41 POUR LE MOULE PLAT 15 - FRANCAIS - GABARIT #34 6. INCISION : 23 FRANCAIS - EN COMMENCANT PAR LE BOUT, FAIRE CINQ INCISIONS PROFONDES DE 4,5 POUNCES SUR LA LONGUEUR DU PAIN. 15 FRANCAIS - FAIRE QUATRE INCISIONS EN DIAGONAL DE 4,5 POUNCES SUR LA LARGEUR DU PAIN. 7. (More...) 00049800397149 049800397149 39714 GOLD: MACADAMIA NUT DELIGHT COOKIE DOUGH DELICE AUX NOIX MACADEMIA 046 PG-046-MRS. RICH'S GOLD Published Branded 43 GR 240 8 20.32 13.75 34.93 11.75 29.85 24.025 10.9 22.5 10.21 .748 .021 Kosher - Dairy 7 11 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED BLEACHED WHEAT FLOUR, HYDROGENATED SOYABEAN OIL, SUGAR, WHITE CONFECTIONARY CHUNKS (SUGAR, COCOA BUTTER, MILK, NATURAL FLAVOUR, SOYA LECITHIN), MACADAMIA NUTS, WATER, GLUCOSE-FRUCTOSE, REFINER'S MOLASSES, MODIFIED CORN STARCH, SALT, DRIED WHOLE EGG, BAKING POWDER, SODIUM BICARBONATE, HYDROGENATED COTTONSEED OIL, NATURAL AND ARTIFICIAL FLAVOUR, MONO AND DIGLYCERIDES, NATURAL FLAVOUR, SOYA LECITHIN, COLOUR, VITAMIN A. MANUFACTURED ON SHARED EQUIPMENT WITH PEANUTS AND TREE NUTS PRODUCT NAME: DELICE AUX NOIX MACADEMIA INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE BLANCHIE, HUILE DE SOYA HYDROGENEE, SUCRE, MORCEAUX DE BISCUIT BLANC (SUCRE, BEURRE DE CACAO, LAIT, ESSENCE NATURELLE, LECITHINE DE SOYA), NOIX DE MACADAMIA, EAU, GLUCOSE-FRUCTOSE, MELASSE DE RAFFINEUR, AMIDON DE MAIS MODIFIE, SEL, POUDRE D'OEUF ENTIER, POUDRE A PATE, BICARBONATE DE SODIUM, HUILE DE COTON HYDROGENEE, ESSENCE NATURELLE ET ARTIFICIELLE, MONO ET DIGLYCERIDES, ESSENCE NATURELLE, LECITHINE DE SOYA, COLORANT, VITAMINE A. PRODUIT AVEC UN EQUIPMENT AYANT ETE EN CONTACT AVEC DES ARACHIDES ET DES NOIX 39 479.13 27.22 6.95 7.19 4.15 409.37 54.29 1.12 30.15 4.14 159.96 0.13 59.5 1.72 1 COOKIE (39 G) 190 11 17 2.5 3 6 0 0 160 7 21 7 0 0 12 2 6 0 2 4 KEEP PRODUCT FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 1. REMOVE FROZEN COOKIE PIECES FROM CASE AND PLACE 24 COOKIES (6 X 4) ONTO A PARCHMENT PAPER LINED FULL SHEET PAN. 2. BAKING TIME AND TEMPERATURE GUIDELINES: DECK AND ROTARY OVEN: 350 F (175 C) FOR 17-20 MINUTES COMMERCIAL CONVECTION OVEN: 300 F (150 C) FOR 13-16 MINUTES RACK OVEN: 350 F (175 C) FOR 12-15 MINUTES (NOTE: OVEN TEMPERATURES VARY; BAKE COOKIES UNTIL LIGHTLY BROWN. COOKIES WILL CONTINUE TO BAKE AS THEY COOL ON PAN. DO NOT OVERBAKE). 3. REMOVE FROM OVEN AND COOL COMPLETELY ON BAKING PAN BEFORE DISPLAYING OR PACKAGING. MODE D'EMPLOI: GARDER LE PRODUIT AU CONGELATEUR A 0 F (-18 C) OU MOINS JUSQU'A L'UTILISATION. 1. RETIRER LES MORCEAUX DE BISCUITS SURGELES DE LA CAISSE ET DISPOSER 24 BISCUITS (6 X 4) SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. 2. TEMPS DE CUISSON ET GUIDES DE TEMPERATURE: FOUR A ETAGE OU ROTATIF : 350 F (175 C) PENDANT 17 A 20 MINUTES FOUR A CONVECTION (More...) Suivre les directives sur l'etiquette 00049800892286 049800892286 89228 WHITE FOOTLONG SUB ROLL PAIN BLANC A SOUS-MARIN 12" 303 PG-303-PARBAKED ROLLS Published Branded 213 GR 42 15.38 39.07 23.88 60.66 13.25 33.66 22.284 10.11 19.69 8.93 2.816 .08 Kosher - Parve 5 6 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED WHEAT FLOUR, WATER, YEAST, SUGAR, SALT, DRY SOURDOUGH OF RYE (RYE FLOUR, YEAST, BACTERIAL CULTURE), SODIUM STEAROYL-2-LACTYLATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, WHEAT GLUTEN, WHEAT GERM FLAKES, MALTED WHEAT FLOUR, ENZYME, ASCORBIC ACID. PRODUCT NAME: PAIN BLANC A SOUS-MARIN 12" INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE, EAU, LEVURE, SUCRE, SEL, LEVAIN DE SEIGLE (FARINE DE SEIGLE, LEVURE, CULTURE BACTERIENNE), STEAROYL-2-LACTYLATE DE SODIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, GLUTEN DE BLE, FLOCONS DE GERME DE BLE, FARINE DE BLE MALTEE, ENZYME, ACIDE ASCORBIQUE. 106.3 254.72 1.2 0.27 0.01 0 541.18 51.8 1.96 4.03 9.05 0 0.04 8.94 3.58 1/2 SUB ROLL (106 G) 270 1.5 2 0.3 0 0 0 0 580 24 55 18 2 8 4 10 0 0 0 25 Baking Instructions: Oven Temp From Frozen State From Thawed State Convection 350F Rolls/Breadsticks 5-12 Min. Rolls/Breadsticks 5-12 Min. Breads 8-15 Min. Breads 8-12 Min. Deck or Rack 375F Rolls/Breadsticks 10-15 Min. Rolls/Breadsticks 8-12 Min. Breads 10-15 Min. Breads 8-12 Min. Conveyor/Impinger 425F Rolls/Breadsticks 5-8 Min. Rolls/Breadsticks 5-8 Min. Breads 5-8 Min. Breads 5-8 Min. Suggested times and temperatures will vary by operation. Baking Instructions: Oven Temperature From Frozen State From Thawed State Convection 350F Rolls/Breadsticks 5-12 Min. Rolls/Breadsticks 5-12 Min. Breads 8-15 Min. Breads 8-12 Min. Deck or Rack 375F Rolls/Breadsticks 10-15 Min. Rolls/Breadsticks 8-12 Min. Breads 10-15 Min. Breads 8-12 Min. Conveyor/Impinger 425F Rolls/Breadsticks 5-8 Min. Rolls/Breadsticks 5-8 Min. Breads 5-8 Min. Breads 5-8 Min. Suggested times and temperatures will vary by operation. Mode de cuisson: Four Temperature (More...) Mode de cuisson: Four Temperature A l'etat congele A l'etat decongele Convection 350 F Petits pains/Batonnets 5 a 12 min. Petits pains/Batonnets 5 a 12 min. (175 C) Pains 8 a 15 min. Pains 8 a 12 min. Four a pont ou chariot 375 F Petits pains/Batonnets 10 a 15 min. Petits pains/Batonnets 8 a 12 min. (190 C) Pains 10 a 15 min. Pains 8 a 12 min. Convoyeur/Impinge 425 F Petits pains/Batonnets 5 a 8 min. Petits pains/Batonnets 5 a 8 min. (220 C) Pains 5 a 8 min Pains 5 a 8 min. Les temperatures et les temps de cuisson varieront selon l'operation. 00049800088030 08803 DELUXE WHEAT SUB ROLL DOUGH PATE A PETITE PAIN A SOUS-MARIN DE BLE 061 PG-061-ROLLS/BRDSTK DOUGH Published Branded 170 GR 60 6.75 17.15 15.5 39.37 12.25 31.12 23.725 10.76 22.5 10.21 .742 .021 Kosher - Parve 9 9 120 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, WHOLE WHEAT FLOUR, YEAST, GLUCOSE-FRUCTOSE, SOYABEAN OIL, SALT, WHEAT GLUTEN, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, SODIUM STEAROYL-2-LACTYLATE, COLOUR, ASCORBIC ACID, L-CYSTEINE HYDROCHLORIDE. PRODUCT NAME: PATE A PETITE PAIN A SOUS-MARIN DE BLE DELUXE INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, FARINE DE GRAINS ENTIERS ET DE BLE ENTIER, LEVURE, GLUCOSE-FRUCTOSE, HUILE DE SOYA, SEL, GLUTEN DE BLE, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, STEAROYL-2-LACTYLATE DE SODIUM, COLORANT, ACIDE ASCORBIQUE, L-CYSTEINE CHLORHYDRATE. 85 228.05 3.11 0.77 0.03 0.01 446.75 41.73 2.84 2.64 8.29 0 0 13.96 2.4 1/2 SUB ROLL (72 G) 190 2.5 4 0.5 0 3 0 0 380 16 35 12 2 10 2 7 0 0 2 15 1. PANNING: BULK 24 (12 X 2) ON LINED SHEET PAN. BAKING: 8 (4 X 2) ON LINED SHEET PAN OR 4 CHANNEL PAN INSERT. 2. RETARD THAWING: (35 - 38 F)(1 C - 3 C) 12 - 18 HOURS; OR 60 MINUTES AT ROOM TEMPERATURE 3. TEMPER FLOOR TIME: 15 MINUTES AT ROOM TEMPERATURE 4. PROOFING: (95 F (35 C), 85 % R.H.), 40 - 50 MINUTES TO TEMPLATE # 23 FOR SHEET PAN OR UNTIL ROLLS FILL IN AND ARE 1/2" ABOVE TOP OF CHANNEL INSERT. 5. BAKING: RACK OVEN: 375 F (190 C), 14 - 16 MINUTES DECK OVEN: 400 F (205 C), 14 - 16 MINUTES CONVECTION OVEN: 325 F (160 C), 12 - 14 MINUTES MODE D'EMPLOI: 1. MISE EN PLAQUE: VRAC 24 (12 X 2) SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. 2. CUISSON: 8 (4 X 2) SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN SUR UNE PLAQUE A 4 CANAUX. 3. DECONGELATION DANS LA CHAMBRE A FERMENTATION FROIDE (35 A 38 F (1 A 3 C)) PENDANT 12 A 18 HEURES OU 60 MINUTES A LA TEMPERATURE DE LA PIECE. 4. POINTAGE : 15 MINUTES A LA TEMPERATURE DE LA PIECE. 5. ETUVER (95 F, 85% H.R.), 40 A 50 MINUTES JUSQU'AU GABARIT NO. 23 POUR UNE PLAQUE OU JUSQU'A CE QUE LES PETITS PAINS REMPLISSENT ET DEPASSENT DE 1/2 " AU DESSUS DU CANAL. 6. CUISSON : FOUR A CHARIOTS: 375 F (190 C), 14 A 16 MINUTES FOUR A PONT: 400 F (205 C), 14 A 16 MINUTES 00049800038851 03885 BAGUETTE BREAD DOUGH BAGUETTE PATE A PAIN 060 PG-060-BREAD DOUGH Published Branded 298 GR 48 8.25 20.96 17.63 44.78 13.25 33.66 32.958 14.95 31.5 14.29 1.115 .032 Kosher - Parve 8 8 120 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, SALT, SUGAR, SOYABEAN OIL, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID. PRODUCT NAME: PATE A PAIN BAGUETTE INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, LEVURE, SEL, SUCRE, HUILE DE SOYA, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE. 56 218.59 1.48 0.51 0.01 0 427.92 43.53 1.67 1.46 7.79 0 0 10.23 2.65 2 OZ (56 G / ABOUT 8.25 CM SLICE) 130 1 1 0.3 0 2 0 0 260 11 26 9 1 4 1 5 0 0 0 10 1. PLACE LOAVES OF FROZEN BREAD ON PAPER LINED SHEET PANS. 2. COVER WITH PLASTIC, PLACE IN RETARDER AND DEFROST OVERNIGHT. 3. REMOVE FROM RETARDER, SHAPE INTO DESIRED LENGTHS. 4. PLACE 3 OR 4 LOAVES ON PAPER LINED SHEET PAN OR SCREEN PAN AND LET STAND FOR 15-30 MINUTES AT ROOM TEMPERATURE. 5. EGG WASH BREAD, SPRINKLE WITH SESAME SEEDS, POPPY SEEDS OR LEAVE PLAIN. 6. PROOF UNTIL DOUBLE IN SIZE. 7. SLIT EACH LOAF WITH 4 DIAGONAL CUTS. 8. BAKE AT 400 F (205 C) FOR APPROXIMATELY 30-45 MINUTES OR UNTIL GOLDEN. MODE D'EMPLOI 1. PLACER LE PATE CONGELEE SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. 2. RECOUVRIR D'UNE PELLICULE PLASTIQUE ET LAISSER DEGELER AU REFRIGERATEUR PENDANT TOUTE LA NUIT. 3. RETIRER DU REFRIGERATEUR, FORMEZ DANS DES LONGUEURS DESIREES. 4. PLACER 3 OR 4 PAINS SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN ET LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 15 A 30 MINUTES. 5. BADIGEONNER AVEC LAVAGE D'OEUFS, PLUIE AVEC GRAINES DE SESAME, GRAINES (More...) MODE D'EMPLOI 1. PLACER LE PATE CONGELEE SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. 2. RECOUVRIR D'UNE PELLICULE PLASTIQUE ET LAISSER DEGELER AU REFRIGERATEUR PENDANT TOUTE LA NUIT. 3. RETIRER DU REFRIGERATEUR, FORMEZ DANS DES LONGUEURS DESIREES. 4. PLACER 3 OR 4 PAINS SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN ET LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 15 A 30 MINUTES. 5. BADIGEONNER AVEC LAVAGE D'OEUFS, PLUIE AVEC GRAINES DE SESAME, GRAINES D'OEILLETTE OU LAISSEZ TOUT SIMPLEMENT. 6. ETUVER JUSQU'A CE QU' ILS AIENT DOUBLE EN VOLUME. 7. FAIRE QUATRE INCISIONS EN DIAGONAL. 8. CUIRE A 400 F (205 C) PENDANT 30 A 45 MINUTES OU JUSQU'A L'OBTENTION D'UNE COULEUR DOREE. 00049800089693 08969 CINNAMON LOAF DOUGH PAIN A LA CANNELLE 060 PG-060-BREAD DOUGH Published Branded 517 GR 24 8.13 20.65 15.81 40.16 11.56 29.36 28.886 13.1 27.38 12.42 .86 .024 Kosher - Dairy 7 10 180 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, GLUCOSE-FRUCTOSE, YEAST, SUGAR, SOYABEAN OIL, CINNAMON, SALT, MODIFIED CORN STARCH, DRIED WHOLE EGG, MONOGLYCERIDES, COLOUR, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, SODIUM STEAROYL-2-LACTYLATE, NATURAL AND ARTIFICIAL FLAVOUR, ASCORBIC ACID, ENZYME. PRODUCT NAME: PATE A PAIN DE CANNELLE INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, GLUCOSE-FRUCTOSE, LEVURE, SUCRE, HUILE DE SOYA, CANNELLE, SEL, AMIDON DE MAIS MODIFIE, POUDRE D'OEUF ENTIER, MONOGLYCERIDES, AROME NATURELLE ET ARTIFICIELLE, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, STEAROYL-2-LACTYLATE DE SODIUM, COLORANT ACIDE ASCORBIQUE, ENZYME. 56.5 272.34 4.14 1.02 0.09 1.51 317.13 50.73 2.47 11.91 8.04 73.32 0.4 37.37 2.4 1 SLICE (50 G) 150 2.5 4 0.5 0.1 3 0 0 180 7 29 10 1 6 7 5 4 0 2 10 1. PANNING: BULK - 6 X 2 ON LINED SHEET PAN BAKING - 4 PER 4-STRAP PAN. 2. RETARDING THAWING: (35 - 38 F), 12 - 18 HOURS ON COVERED RACK. 3. SPRAY STRAP PANS: WITH VEGETABLE PAN RELEASE AND PLACE LOAVES IN STRAP PANS. 4. STARTING 1/2" FROM THE END OF THE LOAF, CUT A 1" DEEP, 5" LONG SLIT DOWN THE CENTER OF THE DOUGH. 5. TEMPER FLOORTIME: 45 MINUTES AT ROOM TEMPERATURE. 6. PROOFING: (95 F, 85% R.H.), 40-50 MINUTES TO TEMPLATE #33 OR 1/2" ABOVE SIDES OF PAN. 7. BAKING: RACK OVEN: 325 F, 30 - 35 MINUTES DECK OVEN: 350 F, 25 - 30 MINUTES CONVECTION OVEN 325 F, 18 - 22 MINUTES MODE D'EMPLOI 1. MISE EN PLAQUE: VRAC - 6 X 2 SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. CUISSON - 4 X 4 DANS UN MOULE A SANGLES 2. FERMENTATION - DECONGELATION: (35 - 38 F) (1 - 3 C) PENDANT 12 A 18 HEURES SUR UN CHARIOT COUVERT. 3. VAPORISER LES MOULES A SANGLES D'UN PRODUIT VEGETAL NON COLLANT ET PLACER LES PAINS DANS LES MOULES. 4. PRATIQUER UNE INCISION DE 1" (More...) MODE D'EMPLOI 1. MISE EN PLAQUE:VRAC - 6 X 2 SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN.CUISSON - 4 X 4 DANS UN MOULE A SANGLES 2. FERMENTATION - DECONGELATION:(35 - 38 F) (1 - 3 C) PENDANT 12 A 18 HEURES SUR UN CHARIOT COUVERT.3. VAPORISER LES MOULES A SANGLES D'UN PRODUIT VEGETAL NON COLLANT ET PLACER LES PAINS DANS LES MOULES. 4. PRATIQUER UNE INCISION DE 1" (2,5 CM) DE PROFONDEUR, DE 5" (12,5CM) DE LONG DANS LE CENTRE DE LA PATE.5. TEMPERER/ POINTAGE:45 MINUTES A LA TEMPERATURE DE LA PIECE.6. SECONDE FERMENTATION :(95 F (35 C), 85% H.R.), 40 A 50 MINUTES POUR LE GABARIT #33, OU 1,3 CM (1/2") AU DESSUS DES COTES DU MOULE. 7. CUISSON:FOUR A CHARIOTS : 325 F (160 C) DE 30 A 35 MINUTESFOUR A PONT : 350 F (175 C) DE 25 A 30 MINUTES FOUR A CONVECTION : 325 F (160 C) DE 18 A 22 MINUTES 00049800087903 08790 DELUXE FRENCH SUB ROLL DOUGH PATE A PETITE PAIN A SOUS-MARIN FRANCAIS DELUXE 061 PG-061-ROLLS/BRDSTK DOUGH Published Branded 170 GR 60 6.75 17.15 15.5 39.37 12.25 31.12 23.725 10.76 22.5 10.21 .742 .021 Kosher - Parve 9 9 120 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, GLUCOSE-FRUCTOSE, SOYABEAN OIL, SALT, SODIUM STEAROYL-2-LACTYLATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, ENZYME, L-CYSTEINE HYDROCHLORIDE. PRODUCT NAME: PATE A PETITE PAIN A SOUS-MARIN FRANCAIS DELUXE INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, LEVURE, GLUCOSE-FRUCTOSE, HUILE DE SOYA, SEL, STEAROYL-2-LACTYLATE DE SODIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE, ENZYME, L-CYSTEINE CHLORHYDRATE. 170.1 229.23 2.66 0.74 0.03 0 481.01 43.65 1.66 2.57 7.68 0 0 9.69 2.59 1 ROLL (144 G) 390 4.5 7 1.5 0.1 1 0 0 820 34 74 25 3 11 4 13 0 0 2 30 1. PANNING: BULK 24 (12 X 2) ON LINED SHEET PAN. 2. BAKING: 8 (4 X 2) ON LINED SHEET PAN OR 4 CHANNEL PAN INSERT. 3. RETARD THAWING: 35 F - 38 F (1 C - 3 C) 12 - 18 HOURS; OR 60 MINUTES AT ROOM TEMPERATURE. 4. TEMPER FLOOR TIME: 15 MINUTES AT ROOM TEMPERATURE. 5. PROOFING: (95 F (35 C), 85 % R.H.), 40 - 50 MINUTES TO TEMPLATE # 23 FOR SHEET PAN OR UNTIL ROLLS FILL IN AND ARE 1/2" ABOVE TOP OF CHANNEL INSERT. 6. BAKING: RACK OVEN: 375 F (190 C), 14 - 16 MINUTES DECK OVEN: 400 F (205 C), 14 - 16 MINUTES CONVECTION OVEN: 325 F (160 C), 12 - 14 MINUTES MODE D'EMPLOI: 1. MISE EN PLAQUE: VRAC 24 (12 X 2) SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. 2. CUISSON: 8 (4 X 2) SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN SUR UNE PLAQUE A 4 CANAUX. 3. DECONGELATION: DANS LA CHAMBRE A FERMENTATION FROIDE 35 F A 38 F (1 C A 3 C) PENDANT 12 A 18 HEURES OU 60 MINUTES A LA TEMPERATURE DE LA PIECE. 4. POINTAGE: 15 MINUTES A LA TEMPERATURE DE LA PIECE. 5. ETUVER: (More...) MODE D'EMPLOI:1. MISE EN PLAQUE: VRAC 24 (12 X 2) SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. 2. CUISSON: 8 (4 X 2) SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN SUR UNE PLAQUE A 4 CANAUX.3. DECONGELATION DANS LA CHAMBRE A FERMENTATION FROIDE 35 A 38 F (1 C - 3 C) PENDANT 12 A 18 HEURES OU 60 MINUTES A LA TEMPERATURE DE LA PIECE.4. POINTAGE : 15 MINUTES A LA TEMPERATURE DE LA PIECE.5. ETUVER (95 F (35 C), 85% H.R.), 40 A 50 MINUTES JUSQU'AU GABARIT NO. 23 POUR UNE PLAQUE OU JUSQU'A CE QUE LES PETITS PAINS REMPLISSENT ET DEPASSENT DE 1/2 " AU DESSUS DU CANAL. 6. CUISSON :FOUR A CHARIOTS: 375 F (190 C), 14 A 16 MINUTES FOUR A PONT: 400 F (205 C), 14 A 16 MINUTES FOUR A CONVECTION: 325 F (160 C), 12 A 14 MINUTES 00049800045200 04520 SAN FRANCISCO SOURDOUGH BREAD DOUGH PAIN PATE SURE SAN FRANCISCO 060 PG-060-BREAD DOUGH Published Branded 524 GR 24 10.19 25.88 15.81 40.16 11.56 29.36 29.466 13.37 27.75 12.59 1.078 .031 Kosher - Parve 7 10 120 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, SOYABEAN OIL, SALT, WHEAT GLUTEN, DEXTROSE, CITRIC ACID, SODIUM STEAROYL-2-LACTYLATE, LACTIC ACID, GUAR GUM, CALCIUM SULPHATE, CALCIUM LACTATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, ENZYME. PRODUCT NAME: PATE A PAIN AU LEVAIN SAN FRANCISCO INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, LEVURE, HUILE DE SOYA, SEL, GLUTEN DE BLE, DEXTROSE, ACIDE CITRIQUE, STEAROYL-2-LACTYLATE DE SODIUM, ACIDE LACTIQUE, GOMME DE GUAR, SULFATE DE CALCIUM, LACTATE DE CALCIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE, ENZYME. 60 226.77 2.47 0.77 0.03 0 458.03 42.74 2.29 1.63 8.38 0 0 49.18 2.61 1 SLICE (50 G) 140 1.5 2 0.5 0 0 0 0 270 11 26 9 1 5 1 5 0 0 2 10 1. REMOVE DESIRED AMOUNT OF FROZEN DOUGH PIECES FROM FREEZER. 2. PLACE FROZEN DOUGH PIECES ON PAPER LINED SHEET PANS. 3. COVER SHEET PANS WITH PAPER AND PUT INTO RETARDER OVERNIGHT. 4. REMOVE PANS FROM RETARDER AND ALLOW PIECES TO WARM UP FOR 15 MINUTES. 5. ROUND UP AND LIGHTLY FLATTEN THREE (3) DOUGH PIECES. PLACE ON A PAPER LINED FULL SHEET PAN. ROUNDING THE DOUGH PIECES IS OPTIONAL. 6. ALLOW DOUGH PIECES TO WARM UP FOR ANOTHER 15 MINUTES AND THEN PLACE PANS INTO PROOF BOX AND PROOF TO DOUBLE IN SIZE. 7. REMOVE PANS FROM PROOFER AND EGG WASH LOAVES TWO (2) TIMES BEFORE CUTTING DESIRED AMOUNT OF SLITS ON TOPS OF LOAVES. 8. BAKE AT 400 F (205 C) FOR 25 - 30 MINUTES. 9. ALLOW BAKED LOAVES TO COOL BEFORE PACKAGING. . 1. RETIRE LE NOMBRE DESIRE DE MORCEAUX DE PATE SURGELEE DU CONGELATEUR. 2. PLACER LES MORCEAUX DE PATE SURGELEE SUR DES PLAQUES A PATISSERIE RECOUVERTES D'UN PAPIER PARCHEMIN. 3. COUVRIR LES PLAQUES A PATISSERIE D'UN PAPIER ET PLACER DANS LA CHAMBRE A FERMENTATION FROIDE PENDANT TOUTE LA NUIT. 4. RETIRER LES PLAQUES DE LA CHAMBRE A FERMENTATION FROIDE ET LAISSER LES MORCEAUX SE RECHAUFFER PENDANT 15 MINUTES. 5. ARRONDIR ET APLATIR LEGEREMENT TROIS (3) MORCEAUX DE PATE. PLACER SUR UNE PLAQUE A PATISSERIE RECOUVERTE D'UN PAPIER. L'ARRONDISSEMENT DES MORCEAUX DE PATE EST OPTIONNEL. 6. LAISSER LES MORCEAUX DE PATE SE RECHAUFFER PENDANT ENCORE 15 MINUTES PUIS PLACER LES PLAQUES DANS L'ETUVE ET ETUVER JUSQU'A CE QU'ILS AIENT DOUBLE EN VOLUME. 7. RETIRER LES PLAQUES DE L'ETUVE ET BADIGEONNER LES PAINS D'UN MELANGE D'UF ET D'EAU DEUX (2) FOIS AVANT DE FAIRE LE NOMBRE D'INCISIONS DESIRE SUR LE DESSUS DES PAINS. 8. CUIRE A 400 F (205 C) PENDANT 25 A 30 MINUTES. 9. LAISSER (More...) 00049800034181 03418 IKEA CINNAMON ROLL DOUGH PATE DE ROULEMENT DE CANNELLE D'IKEA 123 PG-123-PL SWEET ROLL DOUGH Non Published Private Label 127.58 GR 120 11.63 29.54 15.81 40.16 11.56 29.36 35.388 16.05 33.75 15.31 1.23 .035 Kosher - Dairy 6 10 180 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, SUGAR, GLUCOSE-FRUCTOSE, YEAST, SOYABEAN OIL, BUTTER (CREAM (FROM MILK), SALT), CINNAMON, HYDROGENATED SOYABEAN OIL, DRIED WHOLE EGG, REFINER'S MOLASSES, SALT, MONOGLYCERIDES, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, SODIUM STEAROYL-2-LACTYLATE, NATURAL AND ARTIFICIAL FLAVOURS, HYDROGENATED COTTONSEED OIL, COLOUR, ASCORBIC ACID, ENZYME. PRODUCT NAME: PATE DE ROULEMENT DE CANNELLE D'IKEA INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, SUCRE, GLUCOSE-FRUCTOSE, LEVURE, HUILE DE SOYA, BEURRE (CREME (PROVENANT DU LAIT), SEL), CANNELLE, HUILE DE SOYA HYDROGENEE, POUDRE D'OEUF ENTIER, MELASSE DE RAFFINEUR, SEL, MONOGLYCERIDES, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, STEAROYL-2-LACTYLATE DE SODIUM, AROME NATURELLE ET ARTIFICIELLES, HUILE DE COTON HYDROGENEE, COLORANT, ACIDE ASCORBIQUE, ENZYME. 127.5 318.78 10.71 3.56 0.73 12.36 309.95 49.67 2.18 19.65 5.91 96.55 0.34 35.67 2 1 CINNAMON ROLL (118 G) 410 14 21 4.5 1 27 15 5 400 16 63 21 3 11 25 8 10 0 4 20 1. KEEP DOUGH FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 2. REMOVE THE CINNAMON ROLL FROM THE FREEZER. PAN 4 X 5 ON A SHEET PAN LINED WITH A PAN LINER. 3. COVER THE INDIVIDUAL PANS WITH OILED PLASTIC OR COVER FULL PAN RACK WITH A PLASTIC PAN RACK COVER TO PREVENT PRODUCT FROM DRYING OUT. 4. PLACE PRODUCT IN REFRIGERATOR 40 F (4 C) AND DEFROST OVERNIGHT OR AT ROOM TEMPERATURE 1 - 2 HOURS. 5. PLACE THE THAWED CINNAMON ROLLS IN THE PROOF BOX AT 80% TO 85% HUMIDITY AND AT 90 F TO 110 F (32 C TO 43 C). THE CINNAMON ROLL SHOULD PROOF (RISE) TO 4 - 4 1/2 INCHES (9 CM TO 12 CM) IN DIAMETER AND 1 INCH (2 1/2 CM) IN HEIGHT. 6. OR PROOF AT ROOM TEMPERATURE FOR 2 - 2 1/2 HOURS, KEEPING THE ROLLS COVERED TO PREVENT DRYING OUT. 7. BAKE THE CINNAMON ROLLS IN A PREHEATED 325 F (160 C) OVEN FOR 12 TO 15 MINUTES. ROTATE PAN 1/2 THROUGH THE BAKE. THE ROLLS SHOULD BE A GOLDEN BROWN. 8. AFTER BAKING, COOL THE CINNAMON ROLL SLIGHTLY AND THEN DRIZZLE WITH ICING. 9. HOLD BAKED (More...) 1. GARDER AU CONGELATEUR A UNE TEMPERATURE DE -18 C (0 F) OU MOINS JUSQU'A L'UTILISATION. 2. RETIRER LES BRIOCHES A LA CANNELLE DU CONGELATEUR. DISPOSER SUR DES PLAQUES RECOUVERTES D'UN PAPIER PARCHEMIN EN RANGEES DE 4 X 5. 3. POUR PREVENIR LE DESSECHEMENT DU PRODUIT, COUVRIR CHAQUE PLAQUE D'UNE PELLICULE PLASTIQUE HUILEE OU COUVRIR L'ETAGERE COMPLETE DE PLAQUES DE SON COUVERCLE DE PLASTIQUE. 4. PLACER LE PRODUIT AU REFRIGERATEUR A 4 C (40 F) ET LAISSER DEGELER TOUTE LA NUIT OU A LA TEMPERATURE DE LA PIECE PENDANT 1 A 2 HEURES. 5. PLACER LES BRIOCHES A LA CANNELLE DEGELEES DANS LA CHAMBRE A FERMENTATION FROIDE AVEC UN TAUX D'HUMIDITE DE 80% A 85% ET UNE TEMPERATURE DE 90 F A 100 F (32 C A 43 C). LES BRIOCHES DEVRAIENT PRENDRE DU VOLUME A 4 - 4 1/2 POUCES (9CM A 12 CM) EN DIAMETRE ET 1 POUCE (3 1/2 CM) EN HAUTEUR. 6. OU LAISSER LEVER A LA TEMPERATURE DE LA PIECE PENDANT 2 A 2 1/2 HEURES EN LAISSANT LES BRIOCHES COUVERTES POUR PREVENIR LE DESSECHEMENT. 7. CUIRE LES (More...) 10750903042016 750903042019 04201 JWA FUDGE BROWNIE AND DONUT ICING JWA FUDGE BROWNIE AND DONUT ICING 627 PG-627-DONUT & FUDGE ICINGS Non Published Branded 17.6 Kg 1 10.5 26.67 12 30.48 12 30.48 40.785 18.5 39 17.69 .875 .025 Kosher - Dairy 4 12 180 INGREDIENTS FOR CANADIAN MARKET: SUGAR, WATER, HYDROGENATED SOYABEAN AND COTTONSEED OILS, GLUCOSE SYRUP, ALKALI PROCESSED COCOA, SOYABEAN OIL, MONO AND DIGLYCERIDES, SALT, CHOCOLATE (MANUFACTURED ON EQUIPMENT THAT PROCESSES MILK), SOYA LECITHIN, PRESERVATIVE (POTASSIUM SORBATE), ARTIFICIAL FLAVOUR, POLYSORBATE 60. INGREDIENTS POUR LE MARCHE CANADIEN SUCRE, EAU, HUILE DE SOYA ET COTON HYDROGENEE, SIROP DE GLUCOSE, CACAO TRAITE A L'ALCALI, HUILE DE SOYA, MONO ET DIGLYCERIDES, SEL, CHOCOLAT (CONSTRUIT SUR L EQUIPEMENT QUE LES PROCESSUS TRAIENT), LECITHINE DE SOYA, AGENTS DE CONSERVATION (SORBATE DE POTASSIUM), AROME ARTIFICIELLE, POLYSORBATE 60. 0 421.89 17.32 4.36 4.37 0.01 97.25 65.75 1.19 62.39 0.75 0 0.01 7.49 0.99 0 0 0 0 0 0 0 0 0 BEST WHEN STORED BELOW 80F DIRECTIONS: USE DIRECTLY FROM PAIL OR HEAT TO 105F-110F FOR DIPPING. DIRECCIONES: USAR DIRECTAMENTE DE LA CUBETA O CALENTARSE A 105F-110F PARA INMERSION. USAR DIRECTAMENTE DE LA CUBETA O CALENTARSE A 105F-110F PARA INMERSION 00049800220157 049800220157 22015 HEAT 'N ICE SLEEVE PACK HEAT 'N ICE SLEEVE PACK 869 PG-869-DONUT/ROLL ICINGS Non Published Branded 567 GR 20 7.88 20.02 13.25 33.66 9 22.86 26.5 12.02 25 11.34 .544 .015 Kosher - Parve 15 4 365 INGREDIENTS FOR CANADIAN MARKET: SUGAR, GLUCOSE SYRUP, WATER, COLOUR, POTASSIUM SORBATE, SORBITAN MONOSTEARATE, AGAR-AGAR, ARTIFICIAL FLAVOUR, CITRIC ACID, CORN STARCH. SUCRE, SIROP DE GLUCOSE, EAU, COLORANT, SORBATE DE POTASSIUM, POLYSORBATE 60, AGAR-AGAR, ESSENCE ARTIFICIELLE. 0 268.62 0.02 0 0 0 10.75 67.1 0.01 61.72 0.01 0.2 0.1 0.71 0 0 0 0 0 0 0 0 0 0 1. STORE AT ROOM TEMPERATURE. 2. CUT OFF TIP OF BAG SO THE DESIRED SIZE OPENING IS ATTAINED. 3. USE SLEEVE PACK LIKE A PASTRY BAG TO DISPENSE THE DESIRED AMOUNT OF FILLING. 4. FOR DIPPING: WARM ICING TO 105 F (40 C) AND DIP ROOM TEMPERATURE DONUTS. FOR ICING: SPREAD ROOM TEMPERATURE ICING ON TO DANISH OR SWEET ROLLS. WARM SLIGHTLY IF A THINNER ICING IS DESIRED. 5. DO NOT EXCEED 105 F (40 C). Suivre les directives sur l'etiquette 00773889742964 773889742964 74296 CINNAMON RAISIN BRIOCHE BRIOCHE A LA CANNELLE ET AUX RAISINS SECS 062 PG-062-SWEET DOUGH Published Branded 127.6 GR 108 9 22.86 17.88 45.42 12.63 32.08 32.875 14.91 30.38 13.78 1.176 .033 Kosher - Dairy 7 8 90 INGREDIENTS FOR THE CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, MODIFIED PALM OIL, RAISINS, SUGAR, DEXTROSE, MARGARINE (VEGETABLE OILS (PALM, CANOLA, MODIFIED PALM), WATER, MONO AND DIGLYCERIDES, PRESERVATIVE (POTASSIUM SORBATE), CITRIC ACID, ARTIFICIAL FLAVOUR, VITAMIN A, VITAMIN D), CINNAMON, YEAST, CANOLA AND/OR SOYABEAN OIL, SALT, MALTODEXTRIN, COLOUR, WHEY (A MILK DERIVATIVE), WHEAT GLUTEN, MODIFIED CORN STARCH, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, MONO AND DIGLYCERIDES, SODIUM STEAROYL-2-LACTYLATE, SOYA LECITHIN, ARTIFICIAL FLAVOUR, ASCORBIC ACID, PRESERVATIVE (SULPHITING AGENT), AZODICARBONAMIDE. PRODUCT NAME: BRIOCHE A LA CANNELLE ET AUX RAISINS SECS INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, HUILE DE PALMISTE MODIFIE, RAISINS SECS, SUCRE, DEXTROSE, MARGARINE (HUILE VEGETALE (PALMISTE, CANOLA, PALMISTE MODIFIE), EAU, MONO ET DIGLYCERIDES, AGENT DE CONSERVATION (SORBATE DE POTASSIUM), ACIDE CITRIQUE, AROME ARTIFICIELLE, VITAMINE A, VITAMINE D), CANNELLE, LEVURE, HUILE DE CANOLA ET/OU SOYA, SEL, MALTODEXTRINE, COLORANT, LACTOSERUM (UN DERIVE DE LAIT), GLUTEN DE BLE, AMIDON DE MAIS MODIFIE, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, MONO ET DIGLYCERIDES, STEAROYL-2-LACTYLATE DE SODIUM, LECITHINE DE SOYA, AROME ARTIFICIELLE, ACIDE ASCORBIQUE, AGENTS DE CONSERVATION (AGENT SULFUREUX), AZODICARBONAMIDE. 127.5 342.27 15.59 7.15 0.17 0.11 289.15 44.23 2.42 11.77 6.26 0.89 8.89 41.99 2.41 1 BRIOCHE (105 G) 440 20 31 9 0.2 47 0 0 370 15 56 19 3 12 15 8 0 20 4 20 HANDLING INSTRUCTIONS: 1. STORE PRODUCT FROZEN AT -18 C (0 F) OR BELOW UNTIL READY TO USE. 2. THAW OVERNIGHT IN RETARDER AT 1.6 C - 3.3 C (35 F - 38 F) OR 30 MINUTES AT ROOM TEMPERATURE. 3. PLACE 12 ON A PAN (3X4). 4. PROOF BRIOCHE 60 TO 80 MINUTES AT 32 C (90 F) AND 85% HUMIDITY, UNTIL DOUBLE IN SIZE. 5. LET STAND AT ROOM TEMPERATURE APPROXIMATELY 10 MINUTES, EGG WASH IF DESIRED 6. BAKE IN CONVENTIONAL OVEN 20 MINUTES AT 190 C (375 F) OR IN A CONVECTION OVEN 15 MINUTES AT 175 C (350 F). 7. COVER WITH HOT SYRUP IMMEDIATELY WHEN OUT OF OVEN. NOTE: THE MELTING POINT OF BUTTER IS 32 C (90 F), SO IT IS VERY IMPORTANT THAT THE PROOFER DOES NOT EXCEED 32 C (90 F). FRENCH TRANSLATION: MODE D EMPLOI: 1. CONSERVER LE PRODUIT SURGELE A -18 C (0 F) OU MOINS JUSQU A L UTILISATION. 2. LAISSER DEGELER AU REFRIGERATEUR PENDANT LA NUIT A 1.6 C - 3.3 C (35 F - 38 F) OU PENDANT 30 MINUTES A LA TEMPERATURE DE LA PIECE. 3. PLACER LES BRIOCHES 12 PAR PLAQUE (3X4). 4. ETUVER (More...) MODE D EMPLOI: 1. CONSERVER LE PRODUIT SURGELE A -18 C (0 F) OU MOINS JUSQU A L UTILISATION. 2. LAISSER DEGELER AU REFRIGERATEUR PENDANT LA NUIT A 1.6 C - 3.3 C (35 F - 38 F) OU PENDANT 30 MINUTES A LA TEMPERATURE DE LA PIECE. 3. PLACER LES BRIOCHES 12 PAR PLAQUE (3X4). 4. ETUVER PENDANT 60 A 80 MINUTES A 32 C (90 F) A UN TAUX D HUMIDITE DE 85% JUSQU A CE QUE LEUR GROSSEUR AIT DOUBLE. 5. LAISSER ENSUITE A LA TEMPERATURE AMBIANTE PENDANT ENVIRON 10 MINUTES ET BADIGEONNER D UN MELANGE D OEUF BATTU SI DESIRE. 6. CUIRE AU FOUR CONVENTIONNEL PENDANT 20 MINUTES A 190 C (375 F) OU AU FOUR A CONVECTION PENDANT 15 MINUTES A 175 C (350 F). 7. GLACER AU SIROP CHAUD IMMEDIATEMENT A LA SORTIE DU FOUR. NOTE: LE POINT DE FUSION DU BEURRE EST A 32 C (90 F), IL EST DONC TRES IMPORTANT QUE LA TEMPERATURE DE L ETUVE N EXCEDE PAS 32 C (90 F). 00049800875487 049800875487 87548 EUROPEAN GRAIN BATARD PAIN EUROPEEN DE GRAIN 302 PG-303-PARBAKED ROLLS Published Branded 283.5 GR 24 12.79 32.49 19.89 50.52 13.27 33.71 16.7 7.57 15 6.8 1.954 .055 Kosher - Parve 6 7 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, FLAXSEED, MILLET SEEDS, SUNFLOWER SEEDS, YEAST, RYE MEAL, CRACKED WHEAT, OATS, SALT, WHEAT GLUTEN, CANOLA OIL, DEXTROSE, MALTED BARLEY FLOUR, CALCIUM SULPHATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, COLOUR, ASCORBIC ACID, ENZYME. PRODUCT NAME: PAIN EUROPEEN DE GRAIN INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, GRAINES DE LIN, GRAINES DE MILLET, GRAINES DE TOURNESOL, LEVURE, SEIGLE CONCASSE, BLE CONCASSE, AVOINE, SEL, GLUTEN DE BLE, HUILE DE CANOLA, DEXTROSE, FARINE D'ORGE MALTE, SULFATE DE CALCIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, COLORANT, ACIDE ASCORBIQUE, ENZYME. 50 299.03 4.51 0.65 0 0 390.05 53.59 4.61 1.23 11.03 0 11.8 62.33 3.96 1 SLICE (50 G) 150 2.5 3 0.3 0 0 0 0 200 8 27 9 2 9 1 6 0 10 2 15 HANDLING INSTRUCTIONS: (ON SHIPPER) Baking Instructions Oven Temp From Frozen State From Thawed State Convection 350 F (175 C) Rolls/Breadsticks 5-12 Min. Rolls/Breadsticks 5-12 Min. Breads 8-15 Min. Breads 8-12 Min. Deck or Rack 375 F (190 C) Rolls/Breadsticks 10-15 Min. Rolls/Breadsticks 8-12 Min. Breads 10-15 Min. Breads 8-12 Min. Conveyor/Impinger 425 F (220 C) Rolls/Breadsticks 5-8 Min. Rolls/Breadsticks 5-8 Min. Breads 5-8 Min. Breads 5-8 Min. Suggested times and temps will vary by operation. Mode de cuisson Four Temperature Congele Decongele Convection 350 F Petits pains/Batonnets 5 a 12 min. Petits pains/Batonnets 5 a 12 min. (175 C) Pains 8 a 15 min. Pains 8 a 12 min. A etages ou chariot 375 F Petits pains/Batonnets 10 a 15 min. Petits pains/Batonnets 8 a 12 min. (190 C) Pains 10 a 15 min. Pains 8 a 12 min. Convoyeur/Impinge 425 F Petits pains/Batonnets 5 a 8 min.Petits pains/Batonnets 5 a 8 min. (220 C) Pains 5 a 8 min Pains 5 a 8 min. Les temperatures et les temps de cuisson varieront selon l'operation. 00049800879270 049800879270 87927 EUROPEAN GRAIN TABLE LOAF PAIN EUROPEEN DE GRAIN 302 PG-302-PARBAKED BREADS Published Branded 141 GR 48 10.75 27.31 19.88 50.5 13.13 33.35 16.875 7.65 15 6.8 1.624 .046 Kosher - Parve 6 7 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED WHEAT FLOUR, WATER, FLAXSEED, MILLET SEEDS, SUNFLOWER SEEDS, YEAST, RYE MEAL, CRACKED WHEAT, OATS, SALT, WHEAT GLUTEN, CANOLA OIL, DEXTROSE, MALTED BARLEY FLOUR, CALCIUM SULPHATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, COLOUR, ASCORBIC ACID, ENZYMES. PRODUCT NAME: PAIN EUROPEEN DE GRAIN INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE, EAU, GRAINES DE LIN, GRAINES DE MILLET, GRAINES DE TOURNESOL, LEVURE, SEIGLE CONCASSE, BLE CONCASSE, AVOINE, SEL, GLUTEN DE BLE, HUILE DE CANOLA, DEXTROSE, FARINE D'ORGE MALTE, SULFATE DE CALCIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, COLORANT, ACIDE ASCORBIQUE, ENZYMES. 50 314.31 5.07 0.65 0 0 548.09 55.57 4.9 1.79 11.61 0 8.29 55.06 4.36 1 SLICE (50 G) 140 2 3 0.3 0 0 0 0 190 8 25 8 2 9 1 5 8 2 15 NOTE - HANDLING INSTRUCTIONS ARE PRE-PRINTED ON SHIPPER. Baking Instructions Oven Temp From Frozen State From Thawed State Convection 350 F (175 C) Rolls/Breadsticks 5-12 Min. Rolls/Breadsticks 5-12 Min. Breads 8-15 Min. Breads 8-12 Min. Deck or Rack 375 F (190 C) Rolls/Breadsticks 10-15 Min. Rolls/Breadsticks 8-12 Min. Breads 10-15 Min. Breads 8-12 Min. Conveyor/Impinger 425 F (220 C) Rolls/Breadsticks 5-8 Min. Rolls/Breadsticks 5-8 Min. Breads 5-8 Min. Breads 5-8 Min. Suggested times and temps will vary by operation. Mode de cuisson Four Temperature Congele Decongele Convection 350 F Petits pains/Batonnets 5 a 12 min. Petits pains/Batonnets 5 a 12 min. (175 C) Pains 8 a 15 min. Pains 8 a 12 min. A etages ou chariot 375 F Petits pains/Batonnets 10 a 15 min. Petits pains/Batonnets 8 a 12 min. (190 C) Pains 10 a 15 min. Pains 8 a 12 min. Convoyeur/Impinge 425 F Petits pains/Batonnets 5 a 8 min. Petits pains/Batonnets 5 a 8 min. (220 C) Pains 5 a 8 min Pains 5 a 8 min. Les temperatures et les temps de cuisson varieront selon l'operation. 00049800291041 29104 SWEET YEASTY DINNER ROLLS PETITS PAINS A LA LEVURE SUCREE 061 PG-061-ROLLS/BRDSTK DOUGH Published Branded 42.52 GR 240 9.88 25.1 15.81 40.16 11.56 29.36 25.95 11.77 22.5 10.21 1.045 .03 KDNOAGENCY 7 10 120 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, SUGAR, YEAST, FRUCTOSE, SOYABEAN OIL, WHEAT GLUTEN, VEGETABLE SHORTENING (CANOLA OIL, HYDROGENATED COTTONSEED OIL), SALT, SOYA LECITHIN, DEXTROSE, NATURAL FLAVOUR, GUAR GUM, MONOGLYCERIDES, NATURAL AND ARTIFICIAL FLAVOUR (CONTAINS MILK INGREDIENTS), ASCORBIC ACID, ENZYME. PRODUCT NAME: PETIT PAIN SUCRE A LA LEVURE INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, SUCRE, LEVURE, FRUCTOSE, HUILE DE SOYA, GLUTEN DE BLE, SHORTENING VEGETAL (HUILE DE CANOLA, HUILE DE GRAINES DE COTON HYDROGENEE), LECITHINE DE SOYA, SEL, DEXTROSE, AROME NATURELLE, GOMME DE GUAR, MONOGLYCERIDES, AROME NATURELLE ET ARTIFICIELLE (CONTIENT DES INGREDIENTS DE LAIT), ACIDE ASCORBIQUE, ENZYME. 42.5 279.03 4.81 0.98 0.07 0 199.91 49.04 2.58 9.28 9.91 0 9.68 14.76 2.53 1 ROLL (36 G) 120 2 3 0.4 0 2 0 0 85 4 21 7 1 4 4 4 0 6 0 8 DO NOT KEEP OUT OF FREEZER MORE THAN 15 MINUTES. IF SO, ALL PRODUCT MUST BE USED IMMEDIATELY! 1. PANNING: 5 X 6 ON A LINED SHEET PAN. 2. RETARDING/THAWING: 37 - 42 F (3 - 6 C) ON A COVERED RACK FOR 18 - 48 HOURS. 3. FLOOR TIME/TEMPERING: 15 MINUTES AT ROOM TEMPERATURE. 4. PREPARATION: TOP AS DESIRED WITH SEEDS, SEASONINGS, OR CINNAMON SUGAR. 5. BAKING: RACK OVEN: 350 F (175 C) 10 - 12 MINUTES WITH 20 SECONDS STEAM DECK OVEN: 375 F (190 C) 10 - 12 MINUTES CONVECTION: 325 F (160 C) MODE D'EMPLOI: NE PAS LAISSER EN DEHORS DE CONGELATEUR PENDANT PLUS DE 15 MINUTES. LE CAS ECHEANT, TOUT LE PRODUIT DOIT ETRE UTILISE IMMEDIATEMENT! 1. MISE EN PLAQUE: 5 X 6 SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. 2. FERMENTATION/DECONGELATION: 37 - 42 F (3 - 6 C) PENDANT 18 A 48 HEURES. 3. TEMPERER/ POINTAGE: 15 MINUTES A LA TEMPERATURE DE LA PIECE. 4. PREPARATION: DESSUS COMME DESIRE AVEC DES GRAINES, DES ASSAISONNEMENTS, OU LE SUCRE DE CANNELLE. 5. CUISSON: FOUR A CHARIOTS : 350 F (175 C) 10 A 12 MINUTES AVEC 20 SECONDS VAPEUR. FOUR A PONT : 375 F (190 C) 10 A 12 MINUTES. FOUR A CONVECTION : 325 F (160 C) 10 A 12 MINUTES. 00736214500653 50065 RING PLAIN CAKE DONUT 2 OZ (ZTF) GATEAU ANNEAU NATURE 2 ONCES 462 PG-462 RP RTF CAKE DONUTS Non Published Branded 56.7 GR 108 8.75 22.23 19.81 50.32 13.13 33.35 15.185 6.89 13.5 6.12 1.317 .037 Kosher - Dairy 10 7 270 56 468.5 33.37 15.92 0.06 20.52 420.51 37.57 0.57 13.13 4.47 91.65 0.21 18.98 1.59 1 DONUT (56 G) 240 14 2.5 4.5 15 280 25 0 9 Suivre les directives sur l’étiquette 00736214521528 041322521521 52152 FRITTER APPLE 2.4 OZ BEIGNET PATE AUX POMMES 2,4 ON. 463 PG-463 RP RTF SPECIALTY YEAST DONUTS Non Published Branded 68.04 GR 84 8.75 22.23 19.81 50.32 13.13 33.35 14.276 6.48 12.6 5.72 1.317 .037 NOT KOSHER 10 7 270 68 429.95 29.98 14.55 0.11 0.24 330.29 35.35 1.88 9.62 4.69 76.94 12.81 24.14 1.92 1 DONUT (68 G) 240 14 3.5 3.5 0 240 26 1 6 Suivre les directives sur l’étiquette 00049800291201 29120 SWEET YEAST DIAMOND ROLL DOUGH PATE A PETIT PAIN DIAMANT A LA LEVURE SUCREE 061 PG-061-ROLLS/BRDSTK DOUGH Published Branded 64 GR 180 9.88 25.1 15.81 40.16 11.56 29.36 29.144 13.22 25.31 11.48 1.045 .03 KDNOAGENCY 7 10 120 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, SUGAR, YEAST, FRUCTOSE, SOYABEAN OIL, WHEAT GLUTEN, VEGETABLE SHORTENING (CANOLA OIL, HYDROGENATED COTTONSEED OIL), SALT, SOYA LECITHIN, DEXTROSE, NATURAL FLAVOUR, GUAR GUM, MONOGLYCERIDES, NATURAL AND ARTIFICIAL FLAVOUR (CONTAINS MILK INGREDIENTS), ASCORBIC ACID, ENZYME. PRODUCT NAME: PETITE PAIN DIAMANT SUCRE A LA LEVURE INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, SUCRE, LEVURE, FRUCTOSE, HUILE DE SOYA, GLUTEN DE BLE, SHORTENING VEGETAL (HUILE DE CANOLA, HUILE DE GRAINES DE COTON HYDROGENEE), LECITHINE DE SOYA, SEL, DEXTROSE, AROME NATURELLE, GOMME DE GUAR, MONOGLYCERIDES, AROME NATURELLE ET ARTIFICIELLE (CONTIENT DES INGREDIENTS DE LAIT), ACIDE ASCORBIQUE, ENZYME. 63.7 279.03 4.81 0.98 0.07 0 199.91 49.04 2.58 9.28 9.91 0 9.68 14.76 2.53 1 ROLL (54 G) 180 3 5 0.5 0 1 0 0 125 5 31 10 2 7 6 6 0 10 0 10 DO NOT KEEP OUT OF FREEZER MORE THAN 15 MINUTES. IF SO, ALL PRODUCT MUST BE USED IMMEDIATELY! 1. PANNING: 5 X 6 ON A LINED SHEET PAN. 2. RETARDING/THAWING: 37 - 42 F (3 - 6 C) ON A COVERED RACK FOR 18 - 48 HOURS. 3. FLOOR TIME/TEMPERING: 15 MINUTES AT ROOM TEMPERATURE. 4. PREPARATION: TOP AS DESIRED WITH SEEDS, SEASONINGS, OR CINNAMON SUGAR. 5. BAKING: RACK OVEN: 350 F (175 C) 10 - 12 MINUTES WITH 20 SECONDS STEAM DECK OVEN: 375 F (190 C) 10 - 12 MINUTES CONVECTION: 325 F (160 C) 10 - 12 MINUTES MODE D'EMPLOI: NE PAS LAISSER EN DEHORS DE CONGELATEUR PENDANT PLUS DE 15 MINUTES. LE CAS ECHEANT, TOUT LE PRODUIT DOIT ETRE UTILISE IMMEDIATEMENT! 1. MISE EN PLAQUE: 5 X 6 SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. 2. FERMENTATION/DECONGELATION: 37 -42 F (3-6 C) PENDANT 18 A 48 HEURES. 3. TEMPERER/ POINTAGE: 15 MINUTES A LA TEMPERATURE DE LA PIECE. 4. PREPARATION: DESSUS COMME DESIRE AVEC DES GRAINES, DES ASSAISONNEMENTS, OU LE SUCRE DE CANNELLE. 5. CUISSON: (More...) NE PAS LAISSER EN DEHORS DE CONGELATEUR PENDANT PLUS DE 15 MINUTES. LE CAS ECHEANT, TOUT LE PRODUIT DOIT ETRE UTILISE IMMEDIATEMENT!!1. MISE EN PLAQUE: 5 X 6 SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN.2. FERMENTATION - DECONGELATION: 37 -42 F (3-6 C) PENDANT 18 A 48 HEURES. 3. TEMPERER/ POINTAGE:15 MINUTES A LA TEMPERATURE DE LA PIECE.4. PREPARATION: DESSUS COMME DESIRE AVEC DES GRAINES, DES ASSAISONNEMENTS, OU LE SUCRE DE CANNELLE.5. CUISSON:FOUR A CHARIOTS : 350 F (175 C)10 A 12 MINUTES AVEC 20 SECONDS VAPEUR.FOUR A PONT : 375 F (190 C) 10 A 12 MINUTES.FOUR A CONVECTION : 325 F (160 C) 10 A 12 MINUTES. 00773889029737 773889029737 02973 CHERRY CHEESE CROWN DANISH ART FL DANOISE EN COURONNE AUX CERISES ET FROMAGES - SAVEUR ARTIFICIELLE 263 PG-263-FIERA LAMINATED DGH Non Published Branded 99 GR 64 10.5 26.67 18.38 46.69 11.75 29.85 16.5 7.48 14 6.35 1.312 .037 Kosher - Dairy 5 8 90 INGREDIENTS FOR CANADIAN MARKET: ENRICHED WHEAT FLOUR, MODIFIED PALM OIL, WATER, CHERRY FILLING (CHERRIES (MAY CONTAIN PITS), GLUCOSE-FRUCTOSE, WATER, MODIFIED CORN STARCH, SUGAR, SALT, CITRIC ACID, ARTIFICIAL FLAVOUR, SODIUM CITRATE, GUAR GUM, PRESERVATIVES (POTASSIUM SORBATE, SODIUM BENZOATE), ARTIFICIAL COLOURS), CHEESE FILLING (WATER, GLUCOSE-FRUCTOSE, CREAM CHEESE (MILK, MILK SOLIDS, BACTERIAL CULTURE, SALT, CAROB BEAN GUM), SUGAR, MODIFIED CORN STARCH, MARGARINE (VEGETABLE OIL (PALM, CANOLA, MODIFIED PALM), WATER, MONO AND DIGLYCERDIES, PRESERVATIVE (POTASSIUM SORBATE), CITRIC ACID, ARTIFICIAL FLAVOUR, VITAMIN A PALMITATE, VITAMIN D), CANOLA AND/OR SOYABEAN OIL, ARTIFICIAL FLAVOR, CITRIC ACID, SALT, PRESERVATIVE (POTASSIUM SORBATE), SODIUM CITRATE, ARTIFICIAL COLOURS (TARTRAZINE), LACTIC ACID, PROPOLYNE GLYCOL), SUGAR, CANOLA AND/OR SOYABEAN OIL, MARGARINE (VEGETABLE OIL (PALM, CANOLA), WATER, MONO AND DIGLYCERDIES, PRESERVATIVE (POTASSIUM SORBATE), ARTIFICIAL (More...) PRODUCT NAME: DANOISE COURONNE AUX CERISES ET FROMAGE - AROME ARTIFICIELLE INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE, HUILE DE PALME MODIFIE, EAU, REMPLISSAGE AUX CERISES (CERISES (PEUT CONTENIR DES NOYOUX), GLUCOSE FRUCTOSE, EAU, AMIDON DE MAIS MODIFIÉ, SUCRE, SEL, ACIDE CITRIQUE, AROME ARTIFICIEL, CITRATE DE SODIUM, GOMME DE GUAR, AGENTS DE CONSERVATION (SORBATE DE POTASSIUM, BENZOATE DE SODIUM), COLORANT ARTIFICIEL), GARNITURE AU FROMAGE (EAU, GLUCOSE FRUCTOSE, FROMAGE A LA CRÈME (LAIT, SOLIDES DU LAIT, CULTURES BACTERINE, SEL, GOMME DE CAROUBIER), AMIDON DE MAIS MODIFIE, MARGARINE ( HUILE DE VEGETALE (DE PALME, CANOLA, PALMISTE), EAU, MONO ET DIGLYCERIDES, SORBATE DE POTASSIUM (AGENT DE CONSERVATION), ACIDE CITRIQUE, AROME ARTIFICIEL, VITAMINE A PALMITATE, VITAMINE D), HUILE DE CANOLAET/OU DE SOYA, AROME ARTIFICIEL, ACIDE CITRIQUE, SEL, SORBATE DE POTASSIUM (AGENT DE CONSERVATION), CITRATE DE SODIUM, COLORANT ARTIFICIEL (TARTRAZINE), ACIDE LACTIQUE, (More...) 99 315.25 17.45 7.74 0.2 1.68 279.69 34.76 1.14 10.72 4.79 6.88 5.94 29.75 1.41 1 DANISH (83 G) 310 17 27 8 0.2 39 0 0 280 12 34 11 1 5 11 5 0 10 2 10 1. KEEP FROZEN UNTIL READY TO USE. 2. REMOVE DESIRED AMOUNT OF DANISH FROM THE SHIPPER. RESEAL BOX AND RETURN TO FREEZER IMMEDIATELY. 3. PLACE 12 DANISH ON A BAKING TRAY LINED WITH SILICONE PAPER. PRODUCT IS READY TO BAKE, DO NOT THAW. 4. BAKING GUIDELINES: PRE-HEAT OVEN: 325 F (160 C) (CONVECTION), 370 F (185 C) (RACK), BAKE IN PRE-HEATED OVEN FOR 25 TO 30 MINUTES OR UNTIL GOLDEN BROWN. 5. WHILE WARM, BRUSH WITH HEAVY SYRUP OR APRICOT GLAZE. WHEN COOL, APPLY VANILLA STRING ICING. 6. BAKING TIMES WILL VARY DEPENDING ON TYPE OF OVEN. NOTE: FTO PASTRIES ARE VERY DELICATE. PLEASE HANDLE CAREFULLY. Suivre les directives sur l'etiquette 00773889992024 99202 WHEAT SPIRAL SANDWICH ROLL BAGEL AU BLE PRECUIT 269 PG-269 Bagel Rolls Non Published Branded 99 GR 45 13.25 33.66 20.5 52.07 10.69 27.15 12.244 5.55 9.84 4.46 1.68 .048 Kosher - Parve 6 8 180 INGREDIENTS FOR THE CANADIAN MARKET: WHOLE WHEAT FLOUR, WATER, CANOLA AND/OR SOYABEAN OIL, SUGAR, SALT, WHEAT GLUTEN, YEAST, GLUCOSE SYRUP SOLIDS, MALTED BARLEY FLOUR, ENRICHED UNBLEACHED WHEAT FLOUR, NATURAL AND ARTIFICIAL FLAVOUR, PRESERVATIVE (CALCIUM PROPIONATE), ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, COLOUR, ASCORBIC ACID, L-CYSTEINE HYDROCHLORIDE, AZODICARBONAMIDE. MANUFACTURED IN A FACILITY THAT PROCESSES SESAME SEEDS PRODUCT NAME: STYLE FRANCAIS PETIT PAIN - AU BLE INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENTIER, EAU, HUILE DE CANOLA ET/OU SOYA, SUCRE, SEL, GLUTEN DE BLE, LEVURE, FARINE D'ORGE MALTEE, SOLIDES DE SIROP DE GLUCOSE, FARINE DE BLE ENRICHIE NON-BLANCHIE, AROME NATURELLE ET ARTIFICIELLE, AGENTS DE CONSERVATION (PROPIONATE DE CALCIQUE), ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, COLORANT, ACIDE ASCORBIQUE, L-CYSTEINE CHLORHYDRATE, AZODICARBONAMIDE. FABRIQUE DANS DES INSTALLATIONS QUI TRAITENT DES GRAINES DE SESAME 99 293.13 5.26 0.79 0 0 655.07 51.03 8.77 2.85 10.32 0 10.96 1.4 0.12 1 BAGEL (99 G) 290 5 8 1 0 1 0 0 650 27 51 17 9 35 3 10 0 20 0 0 HANDLING INSTRUCTIONS: KEEP FROZEN AT -18 C (0 F) OR BELOW UNTIL READY TO USE. REMOVE DESIRED NUMBER OF ROLLS FROM CARTON. RESEAL AND RETURN PARTIAL CARTON TO FREEZER IMMEDIATELY. DEFROST ROLLS COMPLETELY AT ROOM TEMPERATURE BEFORE SERVING. DO NOT RE-FREEZE. MODE D'EMPLOI: GARDER CONGELE JUSQU'A L'UTILISATION. 1. RETIRER LE NOMBRE DESIRE DE BAGELS DE LA CAISSE. SCELLER LA CAISSE A NOUVEAU ET REMETTRE IMMEDIATEMENT AU CONGELATEUR. 2. LAISSER LES BAGELS A LA TEMPERATURE DE LA PIECE PENDANT 15 A 20 MINUTES. PRECHAUFFER LE FOUR : CONVECTION 325-335 F (163-168 C). FOUR CONVENTIONNEL 370-380 F (188-193 C). CUIRE LES BAGELS PENDANT ENVIRON 2 A 3 MINUTES. 3. UNE FOIS REFROIDIS, EMBALLER ET METTRE EN ETALAGE TEL QUE DESIRE. 4. NE PAS REMETTRE AU CONGELATEUR. * 00773889292940 773889292940 29294 FTO CROISSANTS DOUGH, PLAIN CROISSANTS NATURES DIRECTEMENT DU CONGELATEUR AU FOUR 085 PG-085-FTO/PROOFED LAMINATE Non Published Branded 99.23 GR 120 9 22.86 17.88 45.42 12.63 32.08 28.75 13.04 26.25 11.91 1.176 .033 Kosher - Parve 6 7 90 INGREDIENTS FOR CANADIAN MARKET: ENRICHED WHEAT FLOUR, WATER, HYDROGENATED SOYABEAN AND/OR COTTONSEED OILS, SUGAR, FRUCTOSE, HYDROGENATED CANOLA OIL, SALT, YEAST, GUAR GUM, HYDROGENATED MODIFIED PALM OIL, MONO AND DIGLYCERIDES, LIQUID WHOLE EGG, LOCUST BEAN GUM, POTASSIUM ACID TARTRATE, SOYA LECITHIN, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, SODIUM BICARBONATE, MONOCALCIUM PHOSPHATE, SODIUM ALUMINUM SULPHATE, PRESERVATIVE (POTASSIUM SORBATE), ARTIFICIAL FLAVOUR, ASCORBIC ACID, COLOUR, CITRIC ACID, AZODICARBONAMIDE. INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE, EAU, HUILE DE SOYA OU/ET COTON HYDROGENEE, SUCRE, FRUCTOSE, HUILE DE CANOLA HYDROGENEE, SEL, LEVURE, GOMME DE GUAR, HUILE DE PALMISTE HYDROGENEE MODIFIEE, MONO ET DIGLYCERIDES, OEUFS ENTIERS LIQUIDES, GOMME DE CAROUBIER, TARTRATE ACIDE DE POTASSIUM, LECITHINE DE SOYA, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, BICARBONATE DE SODIUM, PHOSPHATE MONOCALCIQUE, SULPHATE DOUBLE D'ALUMINIUM ET DE SODIUM, AGENTS DE CONSERVATION (SORBATE DE POTASSIUM), ESSENCE ARTIFICIELLE, ACIDE ASCORBIQUE, COLORANT, ACIDE CITRIQUE, AZODICARBONAMIDE. 99 325.16 17.2 7.52 0.2 0.01 352.66 36.19 1.51 4.74 6.4 0 6.99 27.32 1.96 1 CROISSANT (82 G) 390 21 32 9 0.2 46 0 0 420 18 43 14 2 7 6 8 15 2 15 KEEP FROZEN. PRODUCT IS READY TO BAKE, DO NOT THAW. REMOVE DESIRED AMOUNT OF CROISSANTS FROM THE SHIPPER. RESEAL PARTIALLY USED BOX AND RETURN TO FREEZER IMMEDIATELY. PRE-HEAT OVEN TO 325 F (160 C). ( CONVECTION OVEN ) PRE-HEAT OVEN TO 375 F (190 C). ( CONVENTION OVEN ) PLACE 12 CROISSANTS ON A BAKING TRAY LINED WITH SILICONE PAPER. BAKE IN PRE-HEATED OVEN AT 325 F (160 C) WITH FAN DELAY FOR 10 MINUTES, 325 F (160 C) WITH HIGH FAN FOR DURATION OF BAKE TIME. TOTAL BAKING TIME 35 - 40 MINUTES OR UNTIL GOLDEN BROWN. BAKING TIMES WILL VARY DEPENDING ON TYPE OF OVEN. Suivre les directives sur l’étiquette 00049800992016 99201 PLAIN SPIRAL SANDWICH ROLL BAGEL NATURE PRECUIT 269 PG-269 Bagel Rolls Non Published Branded 99 GR 45 13.25 33.66 20.5 52.07 10.69 27.15 12.244 5.55 9.84 4.46 1.68 .048 Kosher - Parve 6 8 180 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, CANOLA AND/OR SOYABEAN OIL, YEAST, SUGAR, SALT, MALTED BARLEY FLOUR, PRESERVATIVE (CALCIUM PROPIONATE), SOYA LECITHIN, XANTHAN GUM, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, AZODICARBONAMIDE, SOYABEAN OIL, L-CYSTEINE HYDROCHLORIDE. MANUFACTURED IN A FACILITY THAT PROCESSES SESAME SEEDS PRODUCT NAME: STYLE FRANCAIS PETIT PAIN - NATURE INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, HUILE DE CANOLA ET/OU SOYA, LEVURE, SUCRE, SEL, FARINE D'ORGE MALTEE, AGENTS DE CONSERVATION (PROPIONATE DE CALCIUM), LECITHINE DE SOYA, GOMME DE XANTHANE, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE, AZODICARBONAMIDE, HUILE DE SOYA, L-CYSTEINE CHLORHYDRATE. FABRIQUE DANS DES INSTALLATIONS QUI TRAITENT DES GRAINES DE SESAME 99 262.24 2.91 0.5 0 0 528 49.76 2.33 1.46 9.25 0.16 2.08 14.35 2.96 1 BAGEL (99 G) 260 3 0 0 0 520 49 2 1 HANDLING INSTRUCTIONS: KEEP FROZEN AT -18 C (0 F) OR BELOW UNTIL READY TO USE. REMOVE DESIRED NUMBER OF ROLLS FROM CARTON. RESEAL AND RETURN PARTIAL CARTON TO FREEZER IMMEDIATELY. DEFROST ROLLS COMPLETELY AT ROOM TEMPERATURE BEFORE SERVING. DO NOT RE-FREEZE. MODE D'EMPLOI: GARDER CONGELE JUSQU'A L'UTILISATION. 1. RETIRER LE NOMBRE DESIRE DE BAGELS DE LA CAISSE. SCELLER LA CAISSE A NOUVEAU ET REMETTRE IMMEDIATEMENT AU CONGELATEUR. 2. LAISSER LES BAGELS A LA TEMPERATURE DE LA PIECE PENDANT 15 A 20 MINUTES. PRECHAUFFER LE FOUR : CONVECTION 325-335 F (163-168 C). FOUR CONVENTIONNEL 370-380 F (188-193 C). CUIRE LES BAGELS PENDANT ENVIRON 2 A 3 MINUTES. 3. UNE FOIS REFROIDIS, EMBALLER ET METTRE EN ETALAGE TEL QUE DESIRE. 4. NE PAS REMETTRE AU CONGELATEUR. * NOTE : LE TEMPS ET LA TEMPERATURE DE CUISSON VARIERONT SELON LE TYPE DE FOUR ET LES CONDITIONS ENVIRONNANTES. 00773889992048 99204 ONION SPIRAL SANDWICH ROLL BAGEL A L'OIGNON PRECUIT 269 PG-269 Bagel Rolls Non Published Branded 99 GR 45 13.25 33.66 20.5 52.07 10.69 27.15 12.244 5.55 9.84 4.46 1.68 .048 Kosher - Parve 6 8 180 INGREDIENTS FOR THE CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, CANOLA AND/OR SOYABEAN OIL, DRIED ONION, SUGAR, YEAST, SALT, GLUCOSE SYRUP SOLIDS, MALTED BARLEY FLOUR, ONION POWDER, PRESERVATIVE (CALCIUM PROPIONATE), SOYA LECITHIN, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, XANTHAN GUM, ASCORBIC ACID, L-CYSTEINE HYDROCHLORIDE, AZODICARBONAMIDE. MANUFACTURED IN A FACILITY THAT PROCESSES SESAME SEEDS PRODUCT NAME: STYLE FRANCAIS PETIT PAIN - OIGNON INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, HUILE DE CANOLA ET/OU SOYA, OIGNON SEC, SUCRE, LEVURE, SEL, FARINE D'ORGE MALTEE, SOLIDES DE SIROP DE GLUCOSE, POUDRE D'OIGNON, AGENTS DE CONSERVATION (PROPIONATE DE CALCIQUE), LECITHINE DE SOYA, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, GOMME DE XANTHANE, ACIDE ASCORBIQUE, L-CYSTEINE CHLORHYDRATE, AZODICARBONAMIDE. FABRIQUE DANS DES INSTALLATIONS QUI TRAITENT DES GRAINES DE SESAME 99 295.12 4.7 0.8 0 0 495.4 53.58 2.81 2.29 9.62 0.13 5.63 23.57 3.1 1 BAGEL (99 G) 290 4.5 7 1 0 1 0 0 490 20 53 18 3 11 2 10 0 10 2 20 HANDLING INSTRUCTIONS: KEEP FROZEN AT -18 C (0 F) OR BELOW UNTIL READY TO USE. REMOVE DESIRED NUMBER OF ROLLS FROM CARTON. RESEAL AND RETURN PARTIAL CARTON TO FREEZER IMMEDIATELY. DEFROST ROLLS COMPLETELY AT ROOM TEMPERATURE BEFORE SERVING. DO NOT RE-FREEZE. GARDER CONGELE JUSQU'A L'UTILISATION. 1. RETIRER LE NOMBRE DESIRE DE BAGELS DE LA CAISSE. SCELLER LA CAISSE A NOUVEAU ET REMETTRE IMMEDIATEMENT AU CONGELATEUR. 2. LAISSER LES BAGELS A LA TEMPERATURE DE LA PIECE PENDANT 15 A 20 MINUTES. PRECHAUFFER LE FOUR : CONVECTION 325-335 F (163-168 C). FOUR CONVENTIONNEL 370-380 F (188-193 C). CUIRE LES BAGELS PENDANT ENVIRON 2 A 3 MINUTES. 3. UNE FOIS REFROIDIS, EMBALLER ET METTRE EN ETALAGE TEL QUE DESIRE. 4. NE PAS REMETTRE AU CONGELATEUR. * NOTE : LE TEMPS ET LA TEMPERATURE DE CUISSON VARIERONT SELON LE TYPE DE FOUR ET LES CONDITIONS ENVIRONNANTES. 00736214520651 52065 SHELL BAVARIAN CREME DONUT (ZTF) (2.96 OZ) SHELL BAVARIAN CREME 2.96 OZ 461 PG-461-RP RTF YEAST DONUTS Non Published Private Label 83.92 GR 54 8.75 22.23 19.81 50.32 13.13 33.35 11.64 5.28 9.99 4.53 1.317 .037 Not Kosher 10 7 270 ENRICHED BLEACHED WHEAT FLOUR (FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, ASCORBIC ACID ADDED AS A DOUGH CONDITIONER, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, PARTIALLY HYDROGENATED SOYBEAN OIL, CORN SYRUP, WHEY (A MILK DERIVATIVE), DEXTROSE, MODIFIED CORN STARCH, SUGAR, CONTAINS LESS THAN 2% OF THE FOLLOWING: SOYBEAN OIL, VEGETABLE SHORTENING (PARTIALLY HYDROGENATED SOYBEAN AND COTTONSEED OILS, MONO AND DIGLYCERIDES, POLYSORBATE 60), YEAST, SALT, DEFATTED SOY FLOUR, LEAVENING (SODIUM ACID PYROPHOSPHATE, BAKING SODA), COLORED WITH (TITANIUM DIOXIDE, BETA CAROTENE), TO PRESERVE FRESHNESS (POTASSIUM SORBATE, CALCIUM PROPIONATE), MONO AND DIGLYCERIDES, PHOSPHORIC ACID, SKIM MILK, NATURAL FLAVOR, SODIUM STEAROYL LACTYLATE, CELLULOSE GUM, GUAR GUM, ARTIFICIAL COLOR (YELLOW 5, YELLOW 6), XANTHAN GUM. ENRICHED BLEACHED WHEAT FLOUR (FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, ASCORBIC ACID ADDED AS A DOUGH CONDITIONER, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, PARTIALLY HYDROGENATED SOYBEAN OIL, CORN SYRUP, WHEY (A MILK DERIVATIVE), DEXTROSE, MODIFIED CORN STARCH, SUGAR, CONTAINS LESS THAN 2% OF THE FOLLOWING: SOYBEAN OIL, VEGETABLE SHORTENING (PARTIALLY HYDROGENATED SOYBEAN AND COTTONSEED OILS, MONO AND DIGLYCERIDES, POLYSORBATE 60), YEAST, SALT, DEFATTED SOY FLOUR, LEAVENING (SODIUM ACID PYROPHOSPHATE, BAKING SODA), COLORED WITH (TITANIUM DIOXIDE, BETA CAROTENE), TO PRESERVE FRESHNESS (POTASSIUM SORBATE, CALCIUM PROPIONATE), MONO AND DIGLYCERIDES, PHOSPHORIC ACID, SKIM MILK, NATURAL FLAVOR, SODIUM STEAROYL LACTYLATE, CELLULOSE GUM, GUAR GUM, ARTIFICIAL COLOR (YELLOW 5, YELLOW 6), XANTHAN GUM. 84 387.79 29.11 14.07 0.34 0.08 265.9 28.11 0.76 7.04 3.34 54.47 0 11.47 1.15 1 DONUT (84 G) 250 12 2.5 4 0 260 30 1 6 PLACE ON LINED TRAY AND THAW FOR 30-60 MINUTES. * GLAZING HOT METHOD: HEAT IN OVEN AT 375 F FOR 2-3 MINUTES. DIP IN GLAZE. DRY FOR 10-15 MINUTES. * GLAZING COLD METHOD: DIP IN GLAZE. HEAT IN OVEN AT 375 F FOR 1 MINUTE. DRY FOR 10-15 MINUTES. * GRANULAR, CINNAMON OR POWDERED SUGAR: HEAT IN OVEN AT 375 F FOR 2-3 MINUTES. LET COOL FOR 3-5 MINUTES. ROLL IN SUGAR. * ICING: WARM IN OVEN OR MICROWAVE UNTIL THE ICING REACHES 110 F. DIP IN ICING. APPLY DESIRED FINISHERS. DRY FOR 5-10 MINUTES. Suivre les directives sur l’étiquette 00736214520507 52050 RING (YEAST RAISED) DONUT 2.1 OZ (ZTF) ANNEAU (A LA LEVURE) 2 ONCES 461 PG-461-RP RTF YEAST DONUTS Non Published Private Label 57 GR 60 8.75 22.23 19.81 50.32 13.13 33.35 9.504 4.31 7.88 3.57 1.317 .037 Kosher - Dairy 10 7 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, HYDROGENATED SOYABEAN OIL, DEXTROSE, SOYABEAN OIL, YEAST, SALT, SOYA FLOUR, WHEY POWDER (A MILK DERIVATIVE), MONO AND DIGLYCERIDES, SODIUM ACID PYROPHOSPHATE, LEAVENING (SODIUM BICARBONATE), SODIUM STEAROYL-2-LACTYLATE, PRESERVATIVE (CALCIUM PROPIONATE), SKIM MILK POWDER, MODIFIED CELLULOSE, GUAR GUM, COLOUR, XANTHAN GUM, ASCORBIC ACID. PRODUCT NAME: ANNEAU (A LA LEVURE) INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, HUILE DE SOYA HYDROGENEE, DEXTROSE, HUILE DE SOYA, LEVURE, SEL, FARINE DE SOYA, POUDRE DE PETIT-LAIT (UN DERIVE DE LAIT), MONO ET DIGLYCERIDES, PYROPHOSPHATE ACIDE DE SODIUM, LEVURE (BICARBONATE DE SODIUM), STEAROYL-2-LACTYLATE DE SODIUM, AGENTS DE CONSERVATION (PROPIONATE DE CALCIUM), LAIT ECREME EN POUDRE, CELLULOSE MODIFIE, GOMME DE GUAR, COLORANT, GOMME DE XANTHANE, ACIDE ASCORBIQUE. 57 466.22 33.62 16.26 0.13 0.14 389.34 35.06 1.33 4.67 5.85 95.56 0 18.56 1.97 1 DONUT (57 G) 220 12 3 3 0 260 24 1 3 * PLACE ON LINED TRAY AND THAW FOR 30-60 MINUTES. * GLAZING HOT METHOD: HEAT IN OVEN AT 375 F (190 C) FOR 2-3 MINUTES. DIP IN GLAZE. DRY FOR 10-15 MINUTES. * GLAZING COLD METHOD: DIP IN GLAZE. HEAT IN OVEN AT 375 F (190 C) FOR 1 MINUTE. DRY FOR 10-15 MINUTES. * GRANULAR, CINNAMON OR POWDERED SUGAR: HEAT IN OVEN AT 375 F (190 C) FOR 2-3 MINUTES. LET COOL FOR 3-5 MINUTES. ROLL IN SUGAR. * ICING: WARM IN OVEN OR MICROWAVE UNTIL THE ICING REACHES 110 F (43 C). DIP IN ICING. APPLY DESIRED FINISHERS. DRY FOR 5-10 MINUTES. INSTRUCCIONES PARA SU MANEJO * COLOQUELO EN UNA BANDEJA REVESTIDA DURANTE 30 A 60 MINUTOS. * METODO DE VIDRIADO EN CALIENTE: CALIENTELO EN EL HORNO A 375 F (190 C) DURANTE 2 A 3 MINUTOS. SUMERJALO EN EL MATERIAL PARA VIDRIADO. SEQUELO ENTRE 10 Y 15 MINUTOS. * METODO DE VIDRIADO EN FRIO: SUMERJALO EN EL MATERIAL PARA VIDRIADO. CALIENTELO EN EL HORNO A 375 F (190 C) DURANTE 1 MINUTO. SEQUELO ENTRE 10 Y 15 MINUTOS. * AZUCAR GRANULADA, CON (More...) IMODE D'EMPLOI * PLACER SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN ET LAISSER DEGELER PENDANT 30 A 60 MINUTES. * METHODE DE GLACAGE A CHAUD: CHAUFFER AU FOUR A 375 F (190 C) PENDANT 2 A 3 MINUTES. TREMPER DANS LE BRILLANT A GLACER. LAISSER SECHER PENDANT 10 A 15 MINUTES. * METHODE DE GLACAGE A FROID: TREMPER DANS LE BRILLANT A GLACER. CHAUFFER AU FOUR A 375 F (190 C) PENDANT 1 MINUTE. LAISSER SECHER PENDANT 10 A 15 MINUTES. * SUCRE GRANULE, CANNELLE OU EN POUDRE : CHAUFFER AU FOUR A 375 F (190 C) PENDANT 2 A 3 MINUTES. LAISSER REFROIDIR PENDANT 3 A 5 MINUTES. ROULER DANS LE SUCRE. * BRILLANT A GLACER : RECHAUFFER DANS LE FOUR OU AU MICRO-ONDES JUSQU'A CE QUE LE BRILLANT A GLACER ATTEIGNE UNE TEMPERATURE DE 110 F (43 C). TREMPER DANS LE BRILLANT. APPLIQUER LE PRODUIT DE FINITION DESIRE. LAISSER SECHER PENDANT 5 A 10 MINUTES. 00057592063401 057592063401 06340 LARGE KAISER ROLL DOUGH PATE A GROS KAISER 320 PG-320-CRUSTY ROLLS Published Branded 99.22 GR 120 8.13 20.65 15.81 40.16 11.56 29.36 27.612 12.52 26.25 11.91 .86 .024 Kosher - Parve 8 10 120 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, GLUCOSE-FRUCTOSE, SALT, SOYABEAN OIL, SODIUM STEAROYL-2-LACTYLATE, CITRIC ACID, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, DRIED EGG WHITE, LACTIC ACID, CALCIUM SULPHATE, CALCIUM LACTATE, ASCORBIC ACID, ENZYME, L-CYSTEINE HYDROCHLORIDE. PRODUCT NAME: PATE A GROS KAISER INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, LEVURE, GLUCOSE-FRUCTOSE, SEL, HUILE DE SOYA, STEAROYL-2-LACTYLATE DE SODIUM, ACIDE CITRIQUE, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, POUDRE DE BLANC D'OEUF, ACIDE LACTIQUE, SULFATE DE CALCIUM, LACTATE DE CALCIUM, ACIDE ASCORBIQUE, ENZYME, L-CYSTEINE CHLORHYDRATE. 99.2 231.65 2.14 0.51 0.02 0 479 44.29 1.87 2.81 8.81 0 0 19.85 2.63 1 ROLL (84 G) 230 2 3 0.5 0 3 0 0 480 20 44 15 2 7 3 9 0 0 2 20 1. PLACE DESIRED NUMBER OF ROLLS ON A LINED SHEET PAN. COVER AND DEFROST OVERNIGHT IN THE RETARDER. 2. DIP IN WATER, THEN PAN 3 X 5. GIVE 20 - 30 MINUTES FLOOR TIME. 3. PROOF UNTIL 2 1/2 TIMES ORIGINAL SIZE. SPRAY WITH WATER BEFORE PLACING IN OVEN. 4. BAKE UNTIL GOLDEN BROWN (BRUSH WITH WATER IF DESIRED). OVEN TEMPERATURE: CONVENTIONAL: 375 F - 400 F (190 C - 204 C) CONVECTION: 350 F (180 C) MODE D'EMPLOI: 1. PLACER LE NOMBRE DE PETITS PAINS DESIRE SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. COUVRIR ET LAISSER DEGELER AU REFRIGERATEUR PENDANT TOUTE LA NUIT. 2. TREMPER DANS L'EAU ET PLACER EN RANGEES DE 3 X 5. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQ' A CE QUE LA PATE AIT DOUBLE DE 2 1/2 SA GROSSEUR. VAPORISER D'EAU AVANT DE PLACER AU FOUR. 4. CUIRE JUSQU'A CE QUE LES PETITS PAINS SOIENT DORES (BADIGEONNER D'EAU SI DESIRE). TEMPERATURE DU FOUR: CONVENTIONNEL: 375 F A 400 F (190 C A 204 C) A CONVECTION: 350 F (180 C) MODE D'EMPLOI: 1. PLACER LE NOMBRE DE PETITS PAINS DESIRE SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. COUVRIR ET LAISSER DEGELER AU REFRIGERATEUR PENDANT TOUTE LA NUIT. 2. TREMPER DANS L EAU ET PLACER EN RANGEES DE 3 X 5. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQ' A CE QUE LA PATE AIT DOUBLE DE 2 1/2 SA GROSSEUR. VAPORISER D'EAU AVANT DE PLACER AU FOUR. 4. CUIRE JUSQU'A CE QUE LES PETITS PAINS SOIENT DORES (BADIGEONNER D'EAU SI DESIRE). TEMPERATURE DU FOUR: CONVENTIONNEL: 190 C - 204 C (375 F - 400 F) A CONVECTION: 180 C (350 F) 00750903902160 90216 JWA UNICED 10" CHOCOLATE LAYER CAKE ART FL GATEAU AU CHOCOLAT 10" JWA 660 PG-660-JWA UNICED Published Branded 652 GR 12 12.25 31.12 22.5 57.15 11.75 29.85 19.25 8.73 17.25 7.82 1.874 .053 Kosher - Dairy 4 8 270 INGREDIENTS FOR CANADIAN MARKET: SUGAR, WATER, ENRICHED BLEACHED WHEAT FLOUR, SOYABEAN OIL, ALKALI PROCESSED COCOA, HYDROGENATED SOYABEAN AND COTTONSEED OILS, SKIM MILK POWDER, DRIED EGG WHITE, DRIED EGG YOLK, PROPYLENE GLYCOL MONO AND DIESTERS OF FATS AND FATTY ACIDS, MONO AND DIGLYCERIDES, SODIUM BICARBONATE, SALT, SODIUM ACID PYROPHOSPHATE, NATURAL AND ARTIFICIAL FLAVOUR (CONTAINS MILK INGREDIENTS), MODIFIED TAPIOCA STARCH, POLYSORBATE 60, GLUCOSE SYRUP SOLIDS, SODIUM CASEINATE (A MILK DERIVATIVE), MODIFIED CORN STARCH, MONOCALCIUM PHOSPHATE, SOYA LECITHIN, SODIUM STEAROYL-2-LACTYLATE, GUAR GUM, XANTHAN GUM, COLOUR. PRODUCT NAME: GATEAU AU CHOCOLAT 10" NON GLACE SAVEUR NATURELLE ET ARTIFICIELLE INGREDIENTS POUR LE MARCHE CANADIEN: SUCRE, EAU, FARINE DE BLE ENRICHIE BLANCHIE, HUILE DE SOYA, CACAO TRAITE A L'ALCALI, HUILE DE SOYA ET COTON HYDROGENEE, LAIT ECREME EN POUDRE, POUDRE DE BLANC D'OEUF, POUDRE DE JAUNE D'OEUF, GLYCOL DE PROPYLENE MONO ET DIESTERS DES GRAISSES ET DES ACIDES GRAS, MONO ET DIGLYCERIDES, BICARBONATE DE SODIUM, SEL, PYROPHOSPHATE ACIDE DE SODIUM, AROME NATURELLE ET ARTIFICIELLE (CONTIENT DES INGREDIENTS DE LAIT), AMIDON DE TAPIOCA MODIFIE, POLYSORBATE 60, SOLIDES DE SIROP DE GLUCOSE, CASEINATE DE SODIUM (UN DERIVE DE LAIT), AMIDON DE MAIS MODIFIE, PHOSPHATE MONOCALCIQUE, LECITHINE DE SOYA, STEAROYL-2-LACTYLATE DE SODIUM, GOMME DE GUAR, GOMME DE XANTHANE, COLORANT. 81.5 323.43 10.12 2.85 1.29 23.33 632.24 52.04 1.71 30.9 6.05 9.32 0.17 61.07 2.74 1/8 CAKE (81 G) 260 8 13 2.5 1 17 20 6 520 21 42 14 1 6 25 5 0 0 4 15 HANDLING INSTRUCTIONS NOT REQUIRED. Suivre les directives sur l’étiquette 00057592753463 057592753463 75346 GOLDEN POPPY AND SESAME SEED BUN PETIT PAIN DORE ENTIEREMENT CUIT AVEC GRAINES DE SESAME 341 PG-341-FULLY BAKED, PG-066-PUFF PASTRY DOUGH Published Branded 75 GR 108 12.6 32 24.9 63.25 13.75 34.93 19.857 9.01 17.86 8.1 2.496 .071 NOT KOSHER 5 6 180 ENRICHED BLEACHED WHEAT FLOUR, WATER, GLUCOSE-FRUCTOSE OR SUGAR, YEAST, VEGETABLE OIL (CANOLA OR SOYABEAN OIL), POPPY SEEDS, SESAME SEEDS, SALT, SODIUM STEAROYL-2-LACTYLATE, MONOGLYCERIDES, COLOUR, CALCIUM PROPIONATE. THIS PRODUCT MAY CONTAIN SOY FLOUR AND/OR MILK INGREDIENTS AND/OR SULPHITES PRODUCT NAME: PETITS PAINS DORES AVEC GRAINES DE SESAME ET DE PAVOT INGREDIENTS: FARINE DE BLE ENRICHIE BLANCHIE, EAU, GLUCOSE-FRUCTOSE OU SUCRE, LEVURE, HUILE VEGETALE (CANOLA OU SOYA), GRAINES DE PAVOT, GRAINES DE SESAME, SEL, STEAROYL-2-LACTYLATE DE SODIUM, MONOGLYCERIDES, COLORANT, PROPIONATE DE CALCIUM. CE PRODUIT PEUT CONTENIR DE LA FARINE DE SOYA ET/OU DES SUBSTANCES LAITIERES ET/OU DES SULFITES. 79 274.28 4.48 0.32 0 0 461 48.3 2 3.93 10.19 0.00 0 108 3.8 1 BUN (79 G) 220 3.5 5 0.3 0 1 0 0 360 15 38 13 2 6 3 8 0 8 20 FOR BEST RESULTS, FOLLOW THESE HANDLING INSTRUCTIONS 1. REMOVE DESIRED QUANTITY FROM THE CASE AND RETURN THE REMAINDER PROMPTLY TO THE FREEZER. 2. THAW (AT ROOM TEMPERATURE) AND SERVE. POUR DE MEILLEURS RESULTATS, SUIVRE LE MODE D'UTILISATION 1. SORTIR LA QUANTITE DE PAIN DESIRE ET RETOURNER RAPIDEMENT LE RESTE AU CONGELATEUR. 2. LAISSER DECONGELER A LA TEMPERATURE DE LA PIECE ET SERVIR. POUR DE MEILLEURS RESULTATS, SUIVRE LE MODE D'UTILISATION 1. SORTIR LA QUANTITE DE PAIN DESIRE ET RETOURNER RAPIDEMENT LE RESTE AU CONGELATEUR. 2. LAISSER DECONGELER A LA TEMPERATURE DE LA PIECE ET SERVI 00773889201751 773889201751 20175 PROOFED SWEET ROLL DOUGH - CINNAMON PATE DE BRIOCHE A LA CANELLE 139 PG-139-PROOFED SWEET ROLLS Non Published Branded 127.6 Gr 48 9 22.86 17.88 45.42 12.63 32.08 16 7.26 13.5 6.12 1.176 .033 Kosher - Dairy 7 8 90 INGREDIENTS FOR CANADIAN MARKET: ENRICHED BLEACHED WHEAT FLOUR, WATER, PALM OIL, DEXTROSE, SUGAR, CANOLA OIL, YEAST, BUTTER (CREAM (FROM MILK)), GLUCOSE-FRUCTOSE, SOYABEAN AND/OR CANOLA OIL, CINNAMON, MARGARINE (VEGETABLE OILS (PALM, CANOLA), WATER, MONO AND DIGLYCERIDES, ARTIFICIAL FLAVOUR, PRESERVATIVE (POTASSIUM SORBATE), CITRIC ACID, VITAMIN A, VITAMIN D), SALT, BROWN SUGAR, DRIED EGG YOLK, CORN SYRUP SOLIDS, WHEY PROTEIN CONCENTRATE (A MILK DERIVATIVE), BAKING POWDER, SODIUM STEAROYL-2-LACTYLATE, CORN STARCH, MODIFIED CORN STARCH, ARTIFICIAL FLAVOUR, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, COLOUR, MONOGLYCERIDES, SOYA LECITHIN, CITRIC ACID, ASCORBIC ACID, AZODICARBONAMIDE. PRODUCT NAME: PATE DE BRIOCHE A LA CANELLE PREFERMENTEE INGREDIENTS POUR LE MARCHAE CANADIEN: FARINE DE BLE ENRICHIE BLANCHIE, EAU, HUILE DE PALME, DEXTROSE, SUCRE, HUILE DE CANOLA, LEVURE, BEURRE (CREME (PROVENANT DU LAIT)), GLUCOSE FRUCTOSE, HUILE DE SOYA ET/OU DE CANOLA, CANNELLE, MARGARINE (HUILE DE VEGETALE (DE PALME, DE CANOLA), EAU, MONO ET DIGLYCERIDES, AROME ARTIFICIELLE, AGENT DE CONSERVATION (SORBATE DE POTASSIUM), ACIDE CITRIQUE, VITAMINE A, VITAMINE D), SEL, CASSONADE, JAUNE D'OEUF SEC, SOLIDS DE SIROP DE MAIS, PROTINIQUE DE LACTOSERUM CONCENTRE (UN DERIVE DE LAIT), POUDRE A PATE, STEAROYL-2-LACTYLATE DE SODIUM, AMIDON DE MAIS, AMIDON DE MAIS MODIFIE, AROME ARTIFICIELLE, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, COLORANT, MONOGLYCERIDES, LECITHINE DE SOYA, ACIDE CITRIQUE, ACIDE ASCORBIQUE, AZODICARBONAMIDE. 127 349.98 16.86 7.27 0.16 14.44 284.24 43.59 7.05 9.29 5.97 44.23 8.64 48.39 2.25 1 CINNAMON ROLL (118 G) 440 21 33 9 0.2 47 20 6 360 15 55 18 9 36 12 8 6 20 6 20 KEEP DOUGH FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 1. REMOVE FROZEN DOUGH PIECES AND PLACE 1" APART ON PARCHMENT LINED SHEET PANS WITH GREASED EDGES FOR CLUSTERED SOFT-SIDED SWEET ROLLS OR 2" APART FOR INDIVIDUAL ROLLS. FULL SHEET PAN PANNING CHART: 4.5 OZ. INDIVIDUAL (3 X 4) CLUSTERED (4 X 6) 2. IMMEDIATELY RETURN UNUSED, FROZEN, PROOFED SWEET ROLL PIECES TO THE FREEZER TO AVOID UNNECESSARY THAWING. 3. FOR BEST RESULTS, THAW 15 MINUTES PRIOR TO BAKING. 4. BAKE IN PREHEATED OVEN: CONVECTION OVEN: 325 F (160 C) FOR 16 - 20 MINUTES OR UNTIL GOLDEN BROWN ALL OTHER OVENS: 350 F (175 C) FOR 15 - 20 MINUTES OR UNTIL GOLDEN BROWN 5. REMOVE FROM OVEN AND BRUSH WITH RICH'S® GLAZE 'N SHINE (P/C 21784). 6. COOL SLIGHTLY AND ICE WITH RICH'S® CREME CHEESE ICING (P/C 20036) OR WARM RICH'S® HEAT 'N ICE (P/C 21952) 7. HOLD COOLED BAKED SWEET ROLL COVERED AT ROOM TEMPERATURE TO PREVENT DRYING OUT. SERVE OR PACKAGE AND LABEL FOR SELLING. Suivre les directives sur l’étiquette 00750903920201 92020 JWA UNICED CHOCOLATE CUPCAKES ART FLVR PETITS GATEAUX RONDS CHOCOLAT 676 PG-676-UNICED CUPCAKES Published Branded 35.44 GR 144 12.38 31.45 17.81 45.24 13.06 33.17 16 7.26 11.25 5.1 1.666 .047 Kosher - Dairy 3 8 270 INGREDIENTS FOR CANADIAN MARKET: SUGAR, WATER, ENRICHED BLEACHED WHEAT FLOUR, SOYABEAN OIL, ALKALI PROCESSED COCOA, HYDROGENATED SOYABEAN AND COTTONSEED OILS, SKIM MILK POWDER, DRIED EGG WHITE, DRIED EGG YOLK, PROPYLENE GLYCOL MONO AND DIESTERS OF FATS AND FATTY ACIDS, GLUCOSE SYRUP SOLIDS, MODIFIED CORN STARCH, MONO AND DIGLYCERIDES, SALT, SODIUM BICARBONATE, SODIUM ACID PYROPHOSPHATE, NATURAL AND ARTIFICIAL FLAVOUR, POLYSORBATE 60, SODIUM CASEINATE (A MILK DERIVATVE), SOYA LECITHIN, MONOCALCIUM PHOSPHATE, GUAR GUM, COLOUR. PRODUCT NAME: PETITS GATEAUX RONDS NON DECORES - CHOCOLAT INGREDIENTS POUR LE MARCHE CANADIEN: SUCRE, EAU, FARINE DE BLE ENRICHIE BLANCHIE, HUILE DE SOYA, CACAO TRAITE A L ALCALI, HUILE DE SOYA ET COTON HYDROGENEE, LAIT ECREME EN POUDRE, POUDRE DE BLANC D'OEUF, POUDRE DE JAUNE D'OEUF, GLYCOL DE PROPYLENE MONO ET DIESTERS DES GRAISSES ET DES ACIDES GRAS, SOLIDES DE SIROP DE GLUCOSE, AMIDON DE MAIS MODIFIE, MONO ET DIGLYCERIDES, SEL, BICARBONATE DE SODIUM, PYROPHOSPHATE ACIDE DE SODIUM, ESSENCE NATURELLE ET ARTIFICIELLE, POLYSORBATE 60, CASEINATE DE SODIUM (UN DERIVE DE LAIT), LECITHINE DE SOYA, PHOSPHATE MONOCALCIQUE, GOMME DE GUAR, COLORANT. 70 316.3 10.22 2.83 1.19 32.55 596.4 48.9 1.61 29.35 6.93 0 0.15 56.24 2.69 2 CUPCAKES (70 G) 220 7 11 2 1 3 25 8 420 17 34 11 1 5 21 5 0 0 4 15 HANDLING INSTRUCTIONS NOT REQUIRED. Suivre les directives sur l’étiquette 00049800708341 70834 16" TRADITIONAL PAR BAKED PIZZA CRUST CROUTE PRE-CUITE 16" 178 PG-178-TRAD PARBAKED PIZZA Published Branded 510 GR 14 9.25 23.5 16.19 41.12 16.19 41.12 17.15 7.78 15.75 7.14 1.403 .04 NOT KOSHER 7 6 270 ENRICHED BLEACHED WHEAT FLOUR, WATER, YEAST, SALT, CANOLA OIL, SUGAR, MONO AND DIGLYCERIDES, PRESERVATIVE (CALCIUM PROPIONATE), L-CYSTEINE HYDROCHLORIDE. PRODUCT NAME: CROUTE A PIZZA TRADITIONELLE PRE-CUITE 16" INGREDIENTS: FARINE DE BLE ENRICHIE BLANCHIE, EAU, LEVURE, SEL, HUILE DE CANOLA, SUCRE, MONO ET DIGLYCERIDES, AGENT DE CONSERVATION (PROPIONATE DE CALCIUM), L-CYSTEINE CHLORHYDRATE. 63 275.03 5.23 0.68 0 0 580.91 48.58 1.69 1.05 8.41 0.45 0 75.19 2.96 1/8 PIZZA CRUST (63 G) 170 3.5 5 0.4 0 0 0 0 370 15 31 10 1 4 1 5 0 4 15 HANDLING INSTRUCTIONS: 1. REMOVE DESIRED NUMBER OF UNITS FROM CASE AND THEN RESEAL CASE. (FOR BEST RESULTS PRODUCT SHOULD BE THAWED BEFORE BAKING - 4 HOURS REFRIGERATED OR 30 MINUTES TO 1 HOUR AT ROOM TEMPERATURE). 2. PLACE CRUSTS ON SHEET PAN AND TOP AS DESIRED. 3. BAKE UNTIL CRUST IS GOLDEN BROWN AND CHEESE IS MELTED. CONVECTION OVENS: (190 C) 375 F, 6 - 9 MINUTES DECK OVENS: (260 C) 500 F, 7 - 10 MINUTES CONVEYER OVENS: (260 C) 500 F, 3 1/2 - 4 1/2 MINUTES ** PRODUCT MAY BE PLACED ON PAN, COVERED WITH PLASTIC AND HELD FOR UP TO 7 DAYS REFRIGERATED. MODE D'EMPLOI 1. RETIRER LE NOMBRE D'UNITES DESIRE DE LA CAISSE ET SCELLER LA CAISSE (POUR DE MEILLEURS RESULTATS, LAISSER DEGELER LE PRODUIT AU REFRIGERATEUR (PENDANT 4 HEURES OU A LA TEMPERATURE DE LA PIECE PENDANT 30 MINUTES A 1 HEURE). 2. PLACER LES CROUTES SUR UNE PLAQUE ET GARNIR AU GOUT. 3. CUIRE JUSQU'A CE QUE LE CROUTE SOIT DOREE ET QUE LE FROMAGE SOIT FONDU. CONVECTION : 190 C (375 F), 6 A 9 (More...) Suivre les directives sur l’étiquette 00049800628267 049800628267 62826 BRONZE: XXL SUGAR COOKIE DOUGH PATE A BISCUITS XXL AU SUCRE 143 PG-143-XXL COOKIE DOUGH Published Branded 141.7 GR 60 8 20.32 15.75 40.01 11.75 29.85 19.944 9.05 18.75 8.5 .857 .024 Kosher - Dairy 8 10 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, SUGAR, HYDROGENATED SOYABEAN OIL, WATER, GLUCOSE-FRUCTOSE, DRIED WHOLE EGG, HYDROGENATED COTTONSEED OIL, BAKING POWDER, ARTIFICIAL FLAVOUR, SALT, NATURAL FLAVOUR, CARNAUBA WAX. MANUFACTURED ON SHARED EQUIPMENT WITH PEANUTS, TREE NUTS AND DAIRY PRODUCT NAME: BRONZE: PATE A BISCUIT AU SUCRE XXL INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, SUCRE, HUILE DE SOYA HYDROGENEE, EAU, GLUCOSE-FRUCTOSE, POUDRE D'OEUF ENTIER, HUILE DE COTON HYDROGENEE, POUDRE A PATE, AROME ARTIFICIELLE, SEL, AROME NATURELLE, CIRE DE CARNAUBA. PRODUIT AVEC UN ÉQUIPEMENT AYANT ÉTÉ EN CONTACT AVEC DES ARACHIDES, DES NOIX ET LA LAITERIE 141.7 428.17 20.01 5.2 6.17 5.06 370.01 58.22 1.02 28.75 3.75 0.03 0 64.36 1.76 1 COOKIE (135 G) 610 28 44 7 9 16 5 2 520 22 82 27 1 6 41 5 0 0 8 20 1. KEEP PRODUCT FROZEN AT 0 F ( -18 C) OR BELOW UNTIL READY TO USE. 2. PAN DESIRED AMOUNT OF COOKIE DOUGH ON PARCHMENT LINED SHEET PAN IN A 2 X 3 CONFIGURATION. 3. TURN THE FROZEN DOUGH PIECES OVER SO THE ADDED TOPPINGS WILL BAKE ON THE SURFACE OF THE COOKIE. IF THERE ARE ANY LOOSE TOPPINGS IN THE CASE, PLACE THEM ON THE COOKIES PRIOR TO BAKING. 4. BAKING TIME AND TEMPERATURE GUIDELINES: OVEN TYPE TEMP TIME CONVECTION OVEN: 300 F (150 C) 19 - 23 MINUTES DECK OVEN: 350 F (175 C) 17 - 22 MINUTES RACK OVEN: 300 F (150 C) 18 - 22 MINUTES (NOTE: FOR BEST RESULTS, ALLOW COOKIES TO THAW 30 MINUTES BEFORE BAKING. THAWED COOKIE BAKE TIME WILL BE SLIGHTLY SHORTER. OVEN TEMPERATURES VARY, BAKE COOKIES UNTIL GOLDEN BROWN.) 5. REMOVE FROM OVEN. ALLOW COOKIES TO COOL FOR ONE HOUR BEFORE REMOVING FROM THE PAN. 6. DISPLAY OR PACKAGE AS DESIRED. MODE E'MPLOI: 1. GARDER LE PRODUIT AU CONGELATEUR A -18 C (0 F) OU MOINS JUSQU'A L'UTILISATION. 2. DISPOSER LE NOMBRE (More...) 1.Garder le produit au congelateur a 0 F (-18 C) ou moins jusqu'a l'utilisation. 2.Disposer le nombre desire de pates a biscuits sur une plaque recouverte d'un papier parchemin en rangees de 2 x 3. 3.Retourner les morceaux de pate surgelee afin que la garniture cuise sur le dessus du biscuit. Si de la garniture s'est detachee et repose au fond de la caisse, la replacer sur les biscuits avant de faire cuire. 4.Temps de cuisson et guide de temperature TYPE DE FOUR TEMPERATURE TEMPS Four a convection 300 F (150 C) 19 a 23 minutes Four a pont 350 F (175 C) 17 a 22 minutes Four a chariot 300 F (150 C) 18 a 22 minutes (Note: pour de meilleurs resultats, laisser les biscuits degeler 30 minutes avant la caisson. Le temps de cuisson pour les biscuits decongeles sera legerement plus court. Les temperatures des fours varient, cuire les biscuits jusqu'a ce qu'ils soient dores). 5 Retirer du four. Laisser les biscuits refroidir pendant 1 heure avant de les retirer de (More...) 00750903910516 91051 JWA UNICED WHITE CUPCAKES PETITS GATEAUX RONDS VANILLE 676 PG-676-UNICED CUPCAKES Published Branded 35.44 GR 144 12.38 31.45 17.81 45.24 13.06 33.17 16 7.26 11.25 5.1 1.666 .047 Kosher - Dairy 3 8 270 INGREDIENTS FOR THE CANADIAN MARKET: SUGAR, WATER, ENRICHED BLEACHED WHEAT FLOUR, SOYABEAN OIL, HYDROGENATED SOYABEAN AND COTTONSEED OILS, SKIM MILK POWDER, DRIED EGG WHITE, DRIED EGG YOLK, GLUCOSE SYRUP SOLIDS, MODIFIED CORN STARCH, PROPYLENE GLYCOL MONO AND DIESTERS OF FATS AND FATTY ACIDS, MONO AND DIGLYCERIDES, SALT, SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, DEXTROSE, POLYSORBATE 60, NATURAL AND ARTIFICIAL FLAVOUR, SODIUM CASEINATE (A MILK DERIVATIVE), SOYA LECITHIN, MONOCALCIUM PHOSPHATE, SODIUM STEAROYL-2-LACTYLATE, GUAR GUM, MODIFIED CELLULOSE, XANTHAN GUM. PRODUCT NAME: PETITS GATEAUX BLANCS NON GLACES INGREDIENTS POUR LE MARCHE CANADIEN: SUCRE, EAU, FARINE DE BLE ENRICHIE BLANCHIE, HUILE DE SOYA, HUILE DE SOYA ET COTON HYDROGENEE, LAIT ECREME EN POUDRE, POUDRE DE BLANC D OEUF, POUDRE DE JAUNE D OEUF, SOLIDES DE SIROP DE GLUCOSE, AMIDON DE MAIS MODIFIE, GLYCOL DE PROPYLENE MONO ET DIESTERS DES GRAISSES ET DES ACIDES GRAS, MONO ET DIGLYCERIDES, SEL, PYROPHOSPHATE ACIDE DE SODIUM, BICARBONATE DE SODIUM, DEXTROSE, POLYSORBATE 60, AROME NATURELLE ET ARTIFICIELLE, CASEINATE DE SODIUM (UN DERIVE DE LAIT), LECITHINE DE SOYA, PHOSPHATE MONOCALCIQUE, STEAROYL-2-LACTYLATE DE SODIUM, GOMME DE GUAR, CELLULOSE MODIFIE, GOMME DE XANTHANE. 70 326.2 10.78 2.84 1.33 46.36 510.34 50.61 0.65 30.36 6.41 20.94 0.13 49.19 1.35 2 CUPCAKES (70 G) 230 8 12 2 1 3 30 11 360 15 35 12 0 0 21 4 2 0 4 6 Handling instructions not required. Suivre les directives sur l’étiquette 10049800214856 049800214859 21485 MAPLE ART FL HEAT N ICE ICING FONDANT A L'ERABLE 869 PG-869-DONUT/ROLL ICINGS Published Branded 3 KG 6 7.75 19.69 18.63 47.32 12.5 31.75 42.085 19.09 39 17.69 1.044 .03 Kosher - Dairy 6 7 270 INGREDIENTS FOR CANADIAN MARKET: SUGAR, WATER, GLUCOSE SYRUP, HYDROGENATED SOYABEAN OIL AND/OR HYDROGENATED COTTONSEED OIL, MODIFIED TAPIOCA STARCH, COLOUR, ARTIFICIAL FLAVOUR, CORN STARCH, PRESERVATIVE (POTASSIUM SORBATE, SULPHITING AGENT), LOCUST BEAN GUM. DO NOT PUT ON LABEL (FOR INFORMATION ONLY): INGREDIENTS POUR LE MARCHE CANADIEN: SUCRE, EAU, SIROP DE GLUCOSE, HUILE DE SOYA ET/OU COTON HYDROGENEE, AMIDON DE TAPIOCA MODIFIE, COLORANT, ESSENCE ARTIFICIELLE, AMIDON DE MAIS, AGENTS DE CONSERVATION (SORBATE DE POTASSIUM, AGENT SULFUREUX), GOMME DE CAROUBIER. 35 349.25 2.01 0.45 0.64 0.01 12.49 82.97 0.01 78.86 0.02 0.15 0 1.17 0.03 3 TBSP (35 G) 120 0.5 1 0.2 0.2 2 0 0 0 0 29 10 0 0 28 0 0 0 0 0 1. STORE AT ROOM TEMPERATURE. 2. PLACE DESIRED AMOUNT OF HEAT N ICE IN ICING WARMER, HEAT TO 110 F (43C). 3. DIP DONUT IN ICING, ALLOW TO DRY 2-5 MINUTES. 4. TURN OFF ICING WARMER WHEN FINISHED. 5. SCRAPE ICING OFF SIDES OF WARMER. 6. COVER UNUSED ICING. Suivre les directives sur l’étiquette 00049800164598 16459 PIZZA DOUGH BALL (16 OZ) BOULE DE PATE A PIZZA 16 OZ 027 PG-027-PIZZA DOUGH Published Branded 454 GR 30 10.19 25.88 15.81 40.16 11.56 29.36 31.6 14.33 30 13.61 1.078 .031 Kosher - Parve 7 10 120 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, SOYABEAN OIL, GLUCOSE-FRUCTOSE, SALT, SODIUM STEAROYL-2-LACTYLATE, ASCORBIC ACID. PRODUCT NAME: BOULE DE PATE A PIZZA 16 ONCES INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, LEVURE, HUILE DE SOYA, GLUCOSE-FRUCTOSE, SEL, STEAROYL-2-LACTYLATE DE SODIUM, ACIDE ASCORBIQUE. 49 230.95 2.9 0.68 0.05 0 411.86 43.5 1.62 1.59 7.7 0 0.05 6.93 2.61 1/8 PIZZA CRUST (49 G) 120 1.5 2 0.4 0 0 0 0 210 9 23 8 1 3 1 4 0 0 0 10 1. KEEP PRODUCT FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 2. REMOVE DESIRED NUMBER OF DOUGH BALLS FROM THE FREEZER AND ALLOW EACH TO THAW OVERNIGHT IN RETARDER (COOLER) ON OILED PANS COVERED WITH PLASTIC TO PREVENT DRYING. (AS AN ALTERNATIVE, USE THE SAME DAY AFTER 1-4 HOURS THAW TIME AT ROOM TEMPERATURE, 75 F (24 C)) SMALL DOUGH BALLS THAW FASTER THAN LARGE ONES. 3. REMOVE DOUGH BALLS FROM THE RETARDER (COOLER) AND DUST EACH WITH FLOUR. 4. TO EASE STRETCHING, ALLOW THE DOUGH TO SIT AT ROOM TEMPERATURE FOR 30 MINUTES OR MORE BEFORE SHAPING. 5. SHAPE THE DOUGH BALL TO FIT THE DESIRED PAN USING A MECHANICAL SHEETER, ROLLING PIN, OR BY HAND. 6. PLACE PIZZA DOUGH ON AN OILED PIZZA PAN AND CAREFULLY DOCK TO MINIMIZE BLISTERING AND/OR BUBBLING DURING BAKING. 7. BRUSH CRUST WITH OIL OR COVER WITH PLASTIC AND LET STAND AT ROOM TEMPERATURE FOR APPROXIMATELY 1 - 2 HOURS UNTIL DESIRED THICKNESS IS OBTAINED. 8. ADD SAUCE, CHEESE AND TOPPINGS. 9. BAKING: DECK (More...) Suivre les directives sur l’étiquette 00773889742070 74207 BAGEL (T&S) - CINNAMON RAISIN BAGEL CANNELLE ET RAISINS 080 PG-080-BAGELS Non Published Branded 113.4 GR 72 13 33.02 20 50.8 13.13 33.35 20 9.07 18 8.16 1.976 .056 Kosher - Parve 6 7 365 INGREDIENTS FOR CANADIAN MARKET: ENRICHED WHEAT FLOUR, WATER, RAISINS, SUGAR, RYE FLOUR, YEAST, SALT, CINNAMON, CANOLA AND/OR SOYABEAN OIL, COLOUR, PRESERVATIVE (CALCIUM PROPIONATE), ASCORBIC ACID, AZODICARBONAMIDE. PRODUCT NAME: BAGEL A LA CANELLE ET AUX RAISINS SECS (DECONGELER ET SERVIR) INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE, EAU, RAISINS SECS, SUCRE, FARINE DE SEIGLE, LEVURE, SEL, CANNELLE, HUILE DE CANOLA ET/OU SOYA, COLORANT, AGENTS DE CONSERVATION (PROPIONATE DE CALCIUM), ACIDE ASCORBIQUE, AZODICARBONAMIDE. 113 258.32 1.28 0.08 0 0 618.71 53.06 2.82 4.39 8.64 0.3 0.23 60.53 3.09 1 BAGEL (113 G) 290 1.5 2 0.1 0 0 0 0 700 29 60 20 3 13 5 10 0 0 6 25 1. REMOVE DESIRED NUMBER OF BAGELS FROM SHIPPER. RESEAL AND RETURN PARTIAL BOX TO FREEZER IMMEDIATELY. 2. DEFROST AT ROOM TEMPERATURE BEFORE SERVING. 3. DO NOT REFREEZE. ALLERGY INFORMATION: MANUFACTURED IN A FACILITY THAT PROCESSES SESAME SEEDS. INFORMATION SUR LES ALLERGIES: FABRIQUE DANS DES INSTALLATIONS QUI TRAITENT DES GRAINES DE SESAME. INFORMATION SUR LES ALLERGIES: FABRIQUE DANS DES INSTALLATIONS QUI TRAITENT DES GRAINES DE SESAME. 00773889110022 773889110022 11002 PLAIN CROISSANT DGH - MINI MINI CROISSANTS NATURE 282 PG-282-CROISSANT DOUGH Non Published Branded 28.35 GR 240 7 17.78 17.88 45.42 12.63 32.08 17.5 7.94 15 6.8 .915 .026 Kosher - Dairy 7 8 120 INGREDIENTS FOR THE CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, MODIFIED PALM OIL, SUGAR, YEAST, CANOLA AND/OR SOYABEAN OIL, MARGARINE (VEGETABLE OILS (PALM, CANOLA, MODIFIED PALM), WATER, MONO AND DIGLYCERIDES, PRESERVATIVE (POTASSIUM SORBATE), CITRIC ACID, ARTIFICIAL FLAVOUR, VITAMIN A, VITAMIN D), SALT, WHEY (A MILK DERIVATIVE), WHEAT GLUTEN, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, MONO AND DIGLYCERIDES, SODIUM STEAROYL-2-LACTYLATE, SOYA LECITHIN, ARTIFICIAL FLAVOUR, COLOUR, ASCORBIC ACID, AZODICARBONAMIDE. PRODUCT NAME: PATE DE MINI CROISSANT SIMPLE INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, HUILE DE PALMISTE MODIFIE, SUCRE, LEVURE, HUILE DE CANOLA ET/OU SOYA, MARGARINE (HUILE VEGETALE (PALMISTE, CANOLA, PALMISTE MODIFIE), EAU, MONO ET DIGLYCERIDES, AGENT DE CONSERVATION (SORBATE DE POTASSIUM), ACIDE CITRIQUE, AROME ARTIFICIELLE, VITAMINE A, VITAMINE D), SEL, LACTOSERUM (UN DERIVE DE LAIT), GLUTEN DE BLE, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, MONO ET DIGLYCERIDES, STEAROYL-2-LACTYLATE DE SODIUM, LECITHINE DE SOYA, AROME ARTIFICIELLE, COLORANT, ACIDE ASCORBIQUE, AZODICARBONAMIDE. 56 350.68 18.72 8.17 0.21 0.13 365.02 38.51 1.71 3.9 7.04 0.63 10.63 29.12 2.17 2 CROISSANTS (46 G) 200 10 16 4.5 0.1 23 0 0 200 9 22 7 1 4 2 4 0 10 2 8 KEEP FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 1. REMOVE DESIRED NUMBER OF CROISSANTS FROM SHIPPER. RESEAL AND RETURN PARTIAL BOX TO FREEZER IMMEDIATELY. 2. PLACE DESIRED AMOUNT OF CROISSANTS ON A PARCHMENT PAPER LINED FULL SHEET PAN; COVER WITH PLASTIC. 3. DEFROST COMPLETELY AT ROOM TEMPERATURE OR IN COOLER OVERNIGHT. 4. SHAPE CROISSANTS BY BENDING UNTIL TIPS TOUCH IN C SHAPE. 5. PROOF UNTIL DOUBLE IN SIZE AT 90 F (32 C) AND 75% HUMIDITY. 6. BAKING GUIDELINES: DECK OVEN: 350 F - 375 F (175 C - 190 C) FOR 14 - 16 MINUTES RACK OVEN: 375 F - 400 F (190 C - 205 C) FOR 14 - 16 MINUTES CONVECTION OVEN: 300 F - 325 F (150 C - 160 C) FOR 14 - 16 MINUTES Suivre les directives sur l’étiquette 00049800628212 049800628212 62821 BRONZE: XXL CHOCOLATE CHP COOKIE DGH PATE A BISCUITS XXL AUX PEPITES DE CHOCOLAT 143 PG-143-XXL COOKIE DOUGH Published Branded 141.7 GR 60 8 20.32 15.75 40.01 11.75 29.85 20.038 9.09 18.75 8.5 .857 .024 Kosher - Dairy 8 10 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED BLEACHED WHEAT FLOUR, CHOCOLATE CHIPS (SUGAR, CHOCOLATE LIQUOR, MILKFAT, COCOA BUTTER, SOYA LECITHIN, ARTIFICIAL FLAVOUR), SUGAR, HYDROGENATED SOYABEAN OIL, WATER, GLUCOSE-FRUCTOSE, DRIED WHOLE EGG, HYDROGENATED COTTONSEED OIL, REFINER'S MOLASSES, ARTIFICIAL FLAVOUR, SALT, SODIUM BICARBONATE. MANUFACTURED ON SHARED EQUIPMENT THAT PROCESSES PEANUTS AND TREE NUTS PRODUCT NAME: PATE A BISCUIT AU MORCEAU DE CHOCOLAT INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE BLANCHIE, SUCRE, BRISURES DE CHOCOLAT (SUCRE, LIQUEUR DE CHOCOLAT, GRAS DE LAIT, BEURRE DE CACAO, LECITHINE DE SOYA, AROME ARTIFICIELLE), SHORTENING VEGETAL (HUILE DE CANOLA, HUILE DE GRAINES DE COTON HYDROGENEE), GLUCOSE-FRUCTOSE, EAU, FARINE DE SOYA, MELASSE DE RAFFINEUR, AROME ARTIFICIELLE, SEL, BICARBONATE DE SODIUM, HUILE DE SOYA, LECITHINE DE SOYA. CONSTRUIT SUR L'EQUIPEMENT PARTAGE AVEC DES ARACHIDES, DES ECROUS D'ARBRE. 141.7 484.69 26.25 8.73 6.62 6.88 294.73 57.63 1.96 35.06 4.47 0 0 17.87 2.58 1 COOKIE (130 G) 690 37 57 12 9 22 10 3 420 17 82 27 3 11 50 6 0 0 2 25 1. KEEP PRODUCT FROZEN AT 0 F OR BELOW UNTIL READY TO USE. 2. PAN DESIRED AMOUNT OF COOKIE DOUGH ON PARCHMENT LINED SHEET PAN IN A 2 X 3 CONFIGURATION. 3. IF THERE ARE ANY LOOSE TOPPINGS IN THE CASE, PLACE THEM ON THE COOKIES PRIOR TO BAKING. 4. BAKING TIME AND TEMPERATURE GUIDELINES: CONVECTION OVEN: 300F (150C) 19 - 23 MINUTES DECK OVEN: 350 F (175C) 17 - 22 MINUTES RACK OVEN: 300 F (150 C) 18 - 22 MINUTES (NOTE: FOR BEST RESULTS, ALLOW COOKIES TO THAW 30 MINUTES BEFORE BAKING. THAWED COOKIE BAKE TIME WILL BE SLIGHTLY SHORTER. OVEN TEMPERATURES VARY, BAKE COOKIES UNTIL GOLDEN BROWN.) 5. REMOVE FROM OVEN. ALLOW COOKIES TO COOL FOR ONE HOUR BEFORE REMOVING FROM THE PAN. 6. DISPLAY OR PACKAGE AS DESIRED. Suivre les directives sur l’étiquette 00773889742131 773889742131 74213 BAGEL (T&S) - EVERYTHING BAGEL TOUT GARNI 080 PG-080-BAGELS Non Published Branded 113.4 GR 72 13 33.02 20 50.8 13.13 33.35 20 9.07 18 8.16 1.976 .056 Kosher - Parve 6 7 365 INGREDIENTS FOR CANADIAN MARKET: ENRICHED WHEAT FLOUR, WATER, RYE FLOUR, SUGAR, SALT, DRIED ONION, POPPY SEEDS, SESAME SEEDS, CANOLA AND/OR SOYABEAN OIL, YEAST, DRIED GARLIC, GLUCOSE SYRUP SOLIDS, PRESERVATIVE (CALCIUM PROPIONATE), ASCORBIC ACID, AZODICARBONAMIDE. PRODUCT NAME: BAGEL COMPLET (DECONGELER ET SERVIR) INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE, EAU, FARINE DE SEIGLE, SUCRE, SEL, OIGNON SEC, GRAINE DE PAVOT, GRAINES DE SESAME, HUILE DE CANOLA ET/OU SOYA, LEVURE, AIL SEC, SOLIDES DE SIROP DE GLUCOSE, AGENT DE CONSERVATION (PROPIONATE DE CALCIUM), ACIDE ASCORBIQUE, AZODICARBONAMIDE. 113 268.99 2.71 0.18 0 0 790.4 51.83 3.07 2.52 9.32 0.16 1.09 66.51 4 1 BAGEL (113 G) 300 3 5 0.2 0 1 0 0 890 37 59 20 3 14 3 11 0 2 6 30 1. REMOVE DESIRED NUMBER OF BAGELS FROM SHIPPER. RESEAL AND RETURN PARTIAL BOX TO FREEZER IMMEDIATELY. 2. DEFROST AT ROOM TEMPERATURE BEFORE SERVING. 3. DO NOT REFREEZE. ALLERGY INFORMATION: MANUFACTURED IN A FACILITY THAT PROCESSES SESAME SEEDS. INFORMATION SUR LES ALLERGIES: FABRIQUE DANS DES INSTALLATIONS QUI TRAITENT DES GRAINES DE SESAME. INFORMATION SUR LES ALLERGIES: FABRIQUE DANS DES INSTALLATIONS QUI TRAITENT DES GRAINES DE SESAME. 10057592017425 057592017428 01742 MRS VANELLI 16 SHEETED PIZZA DGH PATE PREFORMEE 16" MRS VANELLI 030 PG-030-PL SHTD PIZZA Non Published Private Label 737.1 GR 20 5.31 13.49 17 43.18 16.75 42.55 34.588 15.69 32.5 14.74 .875 .025 Kosher - Parve 8 6 150 INGREDIENTS FOR CANADIAN MARKET: ENRICHED WHEAT FLOUR, WATER, YEAST, GLUCOSE-FRUCTOSE, SALT, SOYABEAN OIL, WHEAT GLUTEN, AMMONIUM SULPHATE, CALCIUM SULPHATE, ASCORBIC ACID. MANUFACTUERED ON SHARED EQUIPMENT WITH SOYA DO NOT INCLUDE ON THE LABEL (FOR INFORMATION ONLY) FRENCH TRANSLATION: FARINE DE BLE ENRICHIE, EAU, LEVURE, GLUCOSE-FRUCTOSE, HUILE DE SOYA, SEL, GLUTEN DE BLE, SULFATE D AMMONIUM, SULFATE DE CALCIUM, ACIDE ASCORBIQUE. MANUFACTURE SUR DE L'EQUIPEMENT PARTAGE AVEC DU SOYA 61.4 228.48 1.91 0.21 0.02 0 468.48 43.62 1.76 1.47 9.2 0 0 21.08 2.69 1/12 PIZZA CRUST (53 G) 140 1 2 0.1 0 1 0 0 290 12 27 9 1 4 1 6 0 0 2 10 1. KEEP PRODUCT FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 2. REMOVE DESIRED NUMBER OF SHEETED PIZZA DOUGHS FROM THE FREEZER AND ALLOW EACH TO THAW OVERNIGHT ON OILED PIZZA PANS COVERED W PLASTIC. (AS AN ALTERNATIVE, THAW ON PIZZA PANS AND USE THE SAME DAY AFTER 2-3 HOURS THAW TIME AT ROOM TEMPERATURE, 75 F (23 C)). MAXIMUM TIME IN RETARDER IS 3 DAYS. 3. REMOVE THAWED SHELLS FROM THE RETARDER (COOLER) AND TRANSFER TO PIZZA PANS. ALLOW DOUGH TO DOUBLE IN SIZE. 4. TO PREVENT PRODUCT FROM DRYING OUT DURING TEMPERING (THAWING), COVER WITH PLASTIC OR BRUSH WITH OIL. 5. CAREFULLY DOCK THE DOUGH TO MINIMIZE BLISTERING AND OR BUBBLING DURING BAKING. FOR A THICKER CRUST, ALLOW THE PIZZA TO CONTINUE TO RISE UNTIL DESIRED THICKNESS IS OBTAINED. 6. ADD SAUCE, CHEESE AND TOPPINGS. 7. BAKE AS FOLLOWS: DECK OVEN: 500 F (260 C) 8 - 11 MINUTES CONVECTION OVEN: 375 F (190 C) 7 - 10 MINUTES FORCED AIR CONVEYOR: 500 F (260 C) 4.5 - 5.5 MINUTES CONVENTIONAL OVEN: 450 F (More...) Suivre les directives sur l’étiquette 00750903105615 750903105615 10561 JWA UNICED 1/4 SHEET WHITE CAKE JWA GATEAUX VANILLE RECTANGLE (¼ PLAQUE) 663 PG-663-JWA UNICED SHEET CAKE Published Branded 595 GR 12 12.75 32.39 17.75 45.09 13.25 33.66 18.25 8.28 15.75 7.14 1.735 .049 Kosher - Dairy 4 7 270 INGREDIENTS FOR CANADIAN MARKET: SUGAR, ENRICHED BLEACHED WHEAT FLOUR, WATER, SOYABEAN OIL, HYDROGENATED SOYABEAN AND COTTONSEED OILS, SKIM MILK POWDER, DRIED EGG WHITE, DRIED EGG YOLK, GLUCOSE SYRUP SOLIDS, MODIFIED CORN STARCH, PROPYLENE GLYCOL MONO AND DIESTERS OF FATS AND FATTY ACIDS, MONO AND DIGLYCERIDES, SALT, SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, DEXTROSE, POLYSORBATE 60, NATURAL AND ARTIFICIAL FLAVOUR, SODIUM CASEINATE (A MILK DERIVATVE), SOYA LECITHIN, MONOCALCIUM PHOSPHATE, SODIUM STEAROYL-2-LACTYLATE, MODIFIED CELLULOSE, GUAR GUM, XANTHAN GUM. PRODUCT NAME: PLAQUE DE GATEAU BLANC 1/4 NON GLACE JWA INGREDIENTS POUR LE MARCHE CANADIEN: SUCRE, FARINE DE BLE ENRICHIE BLANCHIE, EAU, HUILE DE SOYA, HUILE DE SOYA ET COTON HYDROGENEE, LAIT ECREME EN POUDRE, POUDRE DE BLANC D'OEUF, POUDRE DE JAUNE D'OEUF, SOLIDES DE SIROP DE GLUCOSE, AMIDON DE MAIS MODIFIE, GLYCOL DE PROPYLENE MONO ET DIESTERS DES GRAISSES ET DES ACIDES GRAS, MONO ET DIGLYCERIDES, SEL, PYROPHOSPHATE ACIDE DE SODIUM, BICARBONATE DE SODIUM, DEXTROSE, POLYSORBATE 60, ESSENCE NATURELLE ET ARTIFICIELLE, CASEINATE DE SODIUM (UN DERIVE DE LAIT), LECITHINE DE SOYA, PHOSPHATE MONOCALCIQUE, STEAROYL-2-LACTYLATE DE SODIUM, CELLULOSE MODIFIE, GOMME DE GUAR, GOMME DE XANTHANE. 74 334.4 11.05 2.91 1.37 47.52 523.17 51.89 0.66 31.12 6.57 21.47 0.13 50.42 1.39 1/8 CAKE (74 G) 250 8 13 2 1 3 35 12 390 16 38 13 0 0 23 5 2 0 4 8 HANDLING INSTRUCTIONS NOT REQUIRED. Suivre les directives sur l’étiquette 10057592723463 057592723466 72346 COFFEE RICH NON-DAIRY CREAMER COFFEE RICH® - 3.6 kg 001 PG-001-COFFEE RICH Published Branded 3.6 KG 4 10.06 25.55 11.81 30 11.81 30 34.41 15.61 32 14.51 .812 .023 Kosher - Parve 5 11 365 WATER, GLUCOSE SYRUP, HYDROGENATED SOYABEAN OIL, MONO AND DIGLYCERIDES, SOYA PROTEIN ISOLATE, SODIUM STEAROYL-2-LACTYLATE, POLYSORBATE 60, DIPOTASSIUM PHOSPHATE, DISODIUM PHOSPHATE, ARTIFICIAL FLAVOUR, SODIUM ACID PYROPHOSPHATE, COLOUR. PRODUCT NAME: COFFEE RICH INGREDIENTS: EAU, SIROP DE GLUCOSE, HUILE DE SOYA HYDROGENEE, MONO ET DIGLYCERIDES, PROTEINE DE SOYA ISOLEE, STEAROYL-2-LACTYLATE DE SODIUM, POLYSORBATE 60, PHOSPHATE DIPOTASSIQUE, PHOSPHATE DISODIQUE, ESSENCE ARTIFICIELLE, PYROPHOSPHATE ACIDE DE SODIUM, COLORANT. 16 126.24 8.4 1.89 1.3 0.02 63.75 12.36 0.02 3.85 0.3 10.23 0.01 1.56 0.05 1 TABLESPOON (15 ML) 20 1.5 2 0.3 0.2 1 0 0 10 0 2 1 0 0 1 0 0 0 0 0 1. DEFROST PACKAGE IN YOUR REFRIGERATOR UNTIL IT IS COMPLETELY DEFROSTED. 2. AFTER PRODUCT HAS BEEN DEFROSTED, KEEP REFRIGERATED. 3. GENTLY SHAKE BEFORE USING. MODE D'EMPLOI: 1. FAIRE DECONGELER LE PRODUIT A L' INTERIEUR DU REFRIGERATEUR JUSQU'A CE QU'IL SOIT COMPLETEMENT DECONGELE. 2. UNE FOIS QUE LE PRODUIT EST DECONGELE, LE LAISSER AU REFRIGERATEUR. 3. AGITER LEGEREMENT AVANT L'USAGE. MODE D'EMPLOI: 1. FAIRE DECONGELER LE PRODUIT A L' INTERIEUR DU REFRIGERATEUR JUSQU'A CE QU'IL SOIT COMPLETEMENT DECONGELE. 2. UNE FOIS QUE LE PRODUIT EST DECONGELE, LE LAISSER AU REFRIGERATEUR. 3. AGITER LEGEREMENT AVANT L'USAGE. 00773889276179 773889276179 27617 100% WHOLE WHEAT AND HONEY BAGEL BAGEL AU BLE 080 PG-080-BAGELS Non Published Branded 113 GR 72 13 33.02 19.88 50.5 13 33.02 19.58 8.88 18 8.16 1.944 .055 Kosher - Parve 6 7 365 INGREDIENTS FOR CANADIAN MARKET: WHOLE WHEAT FLOUR, WATER, HONEY, RYE FLOUR, SUGAR, SALT, CANOLA AND/OR SOYABEAN OIL, YEAST, PRESERVATIVE (CALCIUM PROPIONATE), ASCORBIC ACID, AZODICARBONAMIDE, ENZYME. PRODUCT NAME: BAGEL 100% AU BLE ET MIEL INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENTIER, EAU, MIEL, FARINE DE SEIGLE, SUCRE, SEL, HUILE DE CANOLA ET/OU SOYA, LEVURE, AGENT DE CONSERVATION (PROPIONATE DE CALCIUM), ACIDE ASCORBIQUE, AZODICARBONAMIDE, ENZYME. 113 256.34 1.49 0.11 0 0 497.22 51.99 8.38 5.97 8.74 0 0 0.69 0.06 1 BAGEL (113 G) 290 1.5 3 0.1 0 1 0 0 560 23 59 20 9 38 7 10 0 0 0 0 1. REMOVE DESIRED NUMBER OF BAGELS FROM SHIPPER. RESEAL AND RETURN PARTIAL BOX TO FREEZER IMMEDIATELY. 2. DEFROST AT ROOM TEMPERATURE BEFORE SERVING. 3. DO NOT REFREEZE. ALLERGY INFORMATION: MANUFACTURED IN A FACILITY THAT PROCESSES SESAME SEEDS. INFORMATION SUR LES ALLERGIES: FABRIQUE DANS DES INSTALLATIONS QUI TRAITENT DES GRAINES DE SESAME. INFORMATION SUR LES ALLERGIES: FABRIQUE DANS DES INSTALLATIONS QUI TRAITENT DES GRAINES DE SESAME. 00057592766111 057592766111 76611 PAR BAKED WHEAT BAGUETTE PAIN BAGUETTE DE BLE PRECUIT 302 PG-302-PARBAKED BREADS Published Branded 284 GR 24 13.13 33.35 24 60.96 9.88 25.1 17.05 7.73 15 6.8 1.802 .051 Kosher - Parve 6 8 270 WHOLE WHEAT FLOUR, WATER, YEAST, SALT, DEXTROSE, MALTED BARLEY FLOUR, CALCIUM SULPHATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, ENZYME. PRODUCT NAME: PAIN BAGUETTE DE BLE PRECUIT INGREDIENTS: FARINE DE BLE ENTIER , EAU, LEVURE, SEL, DEXTROSE, FARINE D'ORGE MALTEE, SULFATE DE CALCIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE, ENZYME. 60 244.36 1.21 0.33 0.01 0 508.77 49.25 3.31 1.81 9.01 0.02 8.71 40.79 3.92 1 SLICE (50 G) 150 0.5 1 0.2 0 0 0 0 310 13 30 10 2 8 1 5 0 8 2 15 1. KEEP FROZEN -18 C (0 F) OR BELOW. 2. BAKE PRODUCT DIRECTLY FROM FREEZER TO OVEN FOR: 10 TO 15 MINUTES AT 190 - 193 C (375 - 380 F) MODE D'EMPLOI: 1. GARDER CONGELEE -18 C (0 F) OU DESSOUS. 2. PLACER LE PAIN DIRECTEMENT AU FOUR EN SORTANT DU CONGELATEUR: CUIRE A 190 - 193 C (375 - 380 F) PENDANT 10 A 15 MINUTES. MODE D'EMPLOI: 1. GARDER CONGELEE -18 C (0 F) OU DESSOUS. 2. PLACER LE PAIN DIRECTEMENT AU FOUR EN SORTANT DU CONGELATEUR: CUIRE A 190 - 193 C (375 - 380 F) PENDANT 10 A 15 MINUTES. 00773889364555 773889364555 36455 BRAIDED STRUDEL DGH (SGRD)-BLACK FOREST STRUDELS TRESSES FORET NOIRE 066 PG-066-PUFF PASTRY DOUGH Non Published Branded 127.58 GR 54 7 17.78 17.88 45.42 12.63 32.08 17.618 7.99 15.19 6.89 .915 .026 Kosher - Dairy 7 8 180 INGREDIENTS FOR THE CANADIAN MARKET: ENRICHED BLEACHED WHEAT FLOUR, CHERRY FILLING (GLUCOSE-FRUCTOSE, CHERRIES (MAY CONTAIN PITS), WATER, MODIFIED CORN STARCH, SUGAR, SODIUM CITRATE, CITRIC ACID, SALT, MALIC ACID, GELLAN GUM, XANTHAN GUM, LOCUST BEAN GUM, CARRAGEENAN, PRESERVATIVES (SODIUM BENZOATE, POTASSIUM SORBATE), NATURAL AND ARTIFICIAL FLAVOUR, COLOURS), WATER, MODIFIED PALM OIL, SUGAR, CANOLA AND/OR SOYABEAN OIL, MARGARINE (VEGETABLE OILS (PALM, CANOLA, MODIFIED PALM), WATER, MONO AND DIGLYCERIDES, PRESERVATIVE (POTASSIUM SORBATE), CITRIC ACID, ARTIFICIAL FLAVOUR, VITAMIN A, VITAMIN D), SALT, ALKALI PROCESSED COCOA, VINEGAR, ARTIFICIAL FLAVOUR, MONOGLYCERIDES, SOYA LECITHIN, COLOUR, SODIUM BICARBONATE, L-CYSTEINE HYDROCHLORIDE, ASCORBIC ACID, AZODICARBONAMIDE, ENZYME. PRODUCT NAME: PATE DE STRUDEL TRESSE (SUCRE) DE LA FORET NOIRE INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE BLANCHIE, REMPLISSAGE AUX CERISES (GLUCOSE-FRUCTOSE, CERISES (PEUT CONTENIR DES PUITS), EAU, AMIDON DE MAIS MODIFIE, SUCRE, CITRATE DE SODIUM, ACIDE CITRIQUE, SEL, ACIDE MALIQUE, GOMME DE GELLAN, GOMME DE XANTHANE, GOMME DE CAROUBIER, CARRAGHENINE, AGENTS DE CONSERVATION (BENZOATE DE SODIUM, SORBATE DE POTASSIUM), AROME NATURELLE ET ARTIFICIELLE, COLORANT), EAU, HUILE DE PALMISTE MODIFIE, SUCRE, HUILE DE CANOLA ET/OU SOYA, MARGARINE (HUILE VEGETALE (PALMISTE, CANOLA, PALMISTE MODIFIE), EAU, MONO ET DIGLYCERIDES, AGENT DE CONSERVATION (SORBATE DE POTASSIUM), ACIDE CITRIQUE, AROME ARTIFICIELLE, VITAMINE A, VITAMINE D), SEL, CACAO TRAITE A L ALCALI, VINAIGRE, AROME ARTIFICIELLE, MONOGLYCERIDES, LECITHINE DE SOYA, COLORANT, BICARBONATE DE SODIUM, L-CYSTEINE CHLORHYDRATE, ACIDE ASCORBIQUE, AZODICARBONAMIDE, ENZYME. 127 348.41 19.61 8.49 0.23 0.01 261.65 38.86 1.3 12.21 4.12 9.48 0.14 8.48 1.3 1 STRUDEL (107 G) 440 25 38 11 0.3 55 0 0 330 14 49 16 2 7 16 5 2 0 0 10 1. KEEP FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 2. REMOVE STRUDELS FROM THE CASE. RESEAL AND RETURN PARTIALLY USED CASES TO THE FREEZER IMMEDIATELY. 3. PLACE STRUDELS ON PARCHMENT PAPER LINED FULL SHEET PAN. 4. BAKING GUIDELINES: DECK OVEN - 350 F (175 C) FOR 25-35 MINUTES RACK OVEN - 375 F (190 C) FOR 25-35 MINUTES CONVECTION OVEN - 325 F (160 C) FOR 25-30 MINUTES 5. REMOVE FROM OVEN AND COMPLETELY COOL ON BAKING PAN BEFORE DISPLAYING OR PACKAGING. 6. WHILE WARM, BRUSH WITH RICH'S GLAZE 'N SHINE (PC 21784), IF DESIRED AS PRODUCT IS PRE-SUGARED. 7. WHEN COOL, ICE WITH RICH'S VANILLA HEAT 'N ICE (PC 21952). Suivre les directives sur l’étiquette 00057592732345 057592732345 73234 VIENNA ROLL DOUGH PETIT PAINS VIENNOIS 315 PG-315-SOFT ROLLS Published Branded 45 GR 180 7.25 18.42 15.81 40.16 11.56 29.36 19.09 8.66 18 8.16 .767 .022 Kosher - Parve 10 10 120 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, GLUCOSE-FRUCTOSE, SOYABEAN OIL, SALT, DRIED WHOLE EGG, SODIUM STEAROYL-2-LACTYLATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ENZYME. PRODUCT NAME: PATE A PETIT PAIN VIENNOIS INGREDIENTS POUR LE MARCHE CANDIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, LEVURE, GLUCOSE-FRUCTOSE, HUILE DE SOYA, SEL, POUDRE D'OEUF ENTIER, STEAROYL-2-LACTYLATE DE SODIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE, ENZYME. 45.4 237.45 3.08 0.66 0.04 2.42 464.39 43.73 1.74 2.46 8.7 0.84 0 12.51 2.63 1 ROLL (38 G) 110 1.5 2 0.3 0 2 0 0 210 9 20 7 1 3 1 4 0 0 0 8 1. PLACE FROZEN DOUGH ON A LINED SHEET PAN. COVER AND DEFROST OVERNIGHT IN THE RETARDER. 2. PAN 4 X 6. GIVE 20-30 MINUTES FLOOR TIME. 3. PROOF UNTIL DOUBLE IN SIZE. 4. BAKE UNTIL GOLDEN BROWN (BRUSH WITH BUTTER/MARGARINE IF DESIRED WHILE HOT). OVEN TEMPERATURE: CONVENTIONAL: 375 - 400 F (190 - 205 C) CONVECTION: 350 F (180 C) MODE D'EMPLOI: 1. PLACER LA PATE A PETITS PAINS SURGELEE SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. RECOUVRIR ET LAISSER DEGELER AU REFRIGERATEUR PENDANT TOUTE LA NUIT. 2. PLACER EN RANGEES DE 4 X 6. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQU'A CE QUE LA PATE AIT DOUBLE DE GROSSEUR. 4. CUIRE JUSQU'A CE QUE LES PETITS PAINS SOIENT DORES (BADIGEONNER DE BEURRE/MARGARINE PENDANT QU'ILS SONT ENCORE CHAUDS, SI DESIRE). TEMPERATURE DU FOUR: CONVENTIONNEL: 375 A 400 F (190 A 205 C) A CONVECTION: 350 F (180 C) MODE D'EMPLOI: 1. PLACER LA PATE A PETITS PAINS SURGELEE SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. RECOUVRIR ET LAISSER DEGELER AU REFRIGERATEUR PENDANT TOUTE LA NUIT. 2. PLACER EN RANGEES DE 6 X 8. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQU'A CE QUE LA PATE AIT DOUBLE DE GROSSEUR. 4. CUIRE JUSQU'A CE QUE LES PETITS PAINS SOIENT DORES (BADIGEONNER DE BEURRE MARGARINE PENDANT QU'ILS SONT ENCORE CHAUDS, SI DESIRE). TEMPERATURE DU FOUR: CONVENTIONNEL: 190 C - 204 C (375 F - 400 F) A CONVECTION: 180 C (350 F) 00049800087828 08782 ECLAIR SHELL ECLAIRS A REMPLIR 074 PG-074-ECLAIRS & PUFF SHEL Non Published Branded 28.9 GR 72 13 33.02 20 50.8 13.13 33.35 6.59 2.99 4.59 2.08 1.976 .056 Kosher - Dairy 4 7 180 INGREDIENTS FOR CANADIAN MARKET: WATER, LIQUID WHOLE EGGS, ENRICHED WHEAT FLOUR, VEGETABLE SHORTENING (PALM OIL, SOYABEAN OIL), LIQUID EGG WHITES, SALT, AMMONIUM BICARBONATE, BAKING POWDER. PRODUCT DESCRIPTION: CHOUX A L'ECLAIR A REMPLIR INGREDIENTS POUR LE MARCHE CANADIEN: EAU, OEUFS LIQUIDES ENTIERS, FARINE DE BLE ENRICHIE, SHORTENING DE VEGETALE (HUILE DE PALME, HUILE DE SOYA), BLANC D'OEUFS LIQUIDES, SEL, BICARBONATE D'AMONIUM, POUDRE A PATE. 28 287.6 20.2 8.87 0.15 122.72 278.73 18.92 0.84 0 7.53 0 0 27.59 1.65 1 ECLAIR SHELL (28 G) 80 6 9 2.5 0 13 35 11 80 3 5 2 0 0 0 2 0 0 2 4 1. CUT OFF TOP OF ECLAIR SHELL AND FILL WITH RICH'S WHIP TOPPING. REPLACE THE TOP AND ICE WITH FUDGE ICING. 2. IMPORTANT! WHEN SHELLS ARE FILLED WITH CREAM TYPE FILLINGS, ALWAYS DISPLAY FINISHED PRODUCT IN REFRIGERATED DISPLAY EQUIPMENT. . COUPER LE DESSUS DU CHOU A L'ECLAIR ET REMPLIR DE GARNITURE A FOUETTER RICH. REPLACER LE DESSUS ET GLACER AVEC DU GLACAGE AU FUDGE. 2. IMPORTANT! UNE FOIS QUE LES CHOUX SONT REMPLIS DE GARNITURE DE TYPE CREMEUX, TOUJOURS ETALER LE PRODUIT FINI DANS UN PRESENTOIR REFRIGERE. 00773889327666 773889327666 32766 FRUIT STICK DGH (SGRD)- ART FL CHERRY BATONNETS AUX FRUITS AVEC SUCRE CERISES - AROME ARTIFICIEL 066 PG-066-PUFF PASTRY DOUGH Non Published Branded 85.05 GR 120 7 17.78 17.88 45.42 12.63 32.08 25 11.34 22.5 10.21 .915 .026 Kosher - Parve 7 8 240 INGREDIENTS FOR CANADIAN MARKET: CHERRY FILLING (CHERRIES (MAY CONTAIN PITS), GLUCOSE-FRUCTOSE, WATER, MODIFIED CORN STARCH, SUGAR, SALT, CITRIC ACID, ARTIFICIAL FLAVOUR, SODIUM CITRATE, GUAR GUM, PRESERVATIVES (POTASSIUM SORBATE, SODIUM BENZOATE), COLOUR), ENRICHED BLEACHED WHEAT FLOUR, WATER, MODIFIED PALM OIL, CANOLA AND/OR SOYABEAN OIL, MARGARINE (VEGETABLE OILS (PALM, CANOLA, MODIFIED PALM), WATER, MONO AND DIGLYCERIDES, PRESERVATIVE (POTASSIUM SORBATE), CITRIC ACID, ARTIFICIAL FLAVOUR, VITAMIN A, VITAMIN D), SALT, SUGAR, VINEGAR, ARTIFICIAL FLAVOUR, MONOGLYCERIDES, SOYA LECITHIN, COLOUR, L-CYSTEINE HYDROCHLORIDE, ASCORBIC ACID, AZODICARBONAMIDE, ENZYME. PRODUCT NAME: PATE DE BATONS FRUITES (SUCRES) AUX CERISES - AROME ARTIFICIELLE INGRÉDIENTS POUR LE MARCHÉ CANADIEN: REMPLISSAGE AUX CERIES (CERISES (PEUT CONTENIR DES NOYOUX), GLUCOSE FRUCTOSE, EAU, AMIDON DE MAIS MODIFIÉ, SUCRE, SEL, ACIDE CITRIQUE, AROME ARTIFICIELLE, CITRATE DE SODIUM, GOMME DE GUAR, AGENTS DE CONSERVATION (SORBATE DE POTASSIUM, BENZOATE DE DE SODIUM), COLORANT), FARINE DE BLE ENRICHIE BLANCHIE, EAU, HUILE DE PALMISTE MODIFIE, HUILE DE CANOLA ET/OU SOYA, MARGARINE (HUILE VEGETALE (PALMISTE, CANOLA, PALMISTE MODIFIE), EAU, MONO ET DIGLYCERIDES, AGENT DE CONSERVATION (SORBATE DE POTASSIUM), ACIDE CITRIQUE, AROME ARTIFICIELLE, VITAMINE A, VITAMINE D), SEL, SUCRE, VINAIGRE, AROME ARTIFICIELLE, MONOGLYCERIDES, LECITHINE DE SOYA, COLORANT, L-CYSTEINE CHLORHYDRATE, ACIDE ASCORBIQUE, AZODICARBONAMIDE, ENZYME. 85 339.03 19.03 7.8 0.21 0 280.02 38.55 1.05 14.19 3.39 10.71 0.3 6.84 1.04 1 FRUIT STICK (70 G) 290 16 25 7 0.2 34 0 0 240 10 33 11 1 4 12 3 0 0 0 6 KEEP FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 1. REMOVE FRUIT STICKS FROM THE CASE. RESEAL AND RETURN PARTIALLY USED CASES TO THE FREEZER IMMEDIATELY. 2. PLACE DOUGH PIECES ON PARCHMENT PAPER LINED FULL SHEET PAN. 3. BAKING GUIDELINES: DECK OVEN - 350 F (175 C) FOR 25 - 35 MINUTES RACK OVEN - 375 F (190 C) FOR 25 - 35 MINUTES CONVECTION OVEN - 310 F (155 C) FOR 25 - 30 MINUTES 4. REMOVE FROM OVEN AND COMPLETELY COOL ON BAKING PAN BEFORE DISPLAYING OR PACKAGING. 5. WHILE WARM, BRUSH WITH HEAVY SUGAR SYRUP, IF DESIRED AS PRODUCT IS PRE-SUGARED. 6. WHEN COOL, ICE WITH VANILLA STRING ICING. Suivre les directives sur l’étiquette 00057592754903 057592754903 75490 WHITE SPLIT TOP BUN PETITS PAINS BLANCS ENTIEREMENT CUITS 341 PG-341-FULLY BAKED Published Branded 60 GR 108 13.98 35.51 25 63.5 12.91 32.79 16.696 7.57 14.29 6.48 2.611 .074 NOT KOSHER 5 6 180 INGREDIENTS FOR CANADIAN MARKET: ENRICHED BLEACHED WHEAT FLOUR, WATER, GLUCOSE-FRUCTOSE AND/OR SUGAR, YEAST, VEGETABLE OIL (CANOLA AND/OR SOYABEAN OIL), SALT, CORN MEAL, WHEAT GLUTEN, SODIUM STEAROYL-2-LACTYLATE, ASCORBIC ACID, ENZYMES, CALCIUM PROPIONATE, AZODICARBONAMIDE. THIS PRODUCT MAY CONTAIN SESAME SEEDS, DAIRY INGREDIENTS AND SOY INGREDIENTS FRENCH INGREDIENTS FOR THE CANADIAN MARKET - FOR INFORMATION ONLY FARINE DE BLE ENRICHIE BLANCHIE, EAU, GLUCOSE-FRUCTOSE ET/OU SUCRE, LEVURE, HUILE DE CANOLA ET/OU SOYA, SEL, SEMOULE DE MAIS, GLUTEN DE BLE, STEAROYL-2-LACTYLATE DE SODIUM, ACIDE ASCORBIQUE, ENZYMES, PROPIONATE DE CALCIUM, AZODICARBONAMIDE. Ce produit peut contenir des graines de sesame, des ingredients laitiers ou de soya. 60 274.28 4.48 0.32 0 0 461.5 48.3 2 3.93 10.19 0.00 0 65.7 3.8 1 BUN (60 G) 160 2.5 4 0.2 0 0 0 0 280 12 29 10 1 5 2 6 0 4 15 FOR BEST RESULTS, FOLLOW THESE HANDLING INSTRUCTIONS 1. REMOVE DESIRED QUANTITY FROM THE CASE AND RETURN THE REMAINDER PROMPTLY TO THE FREEZER. 2. THAW (AT ROOM TEMPERATURE) AND SERVE. Suivre les directives sur l’étiquette 10049800560625 049800560628 56062 TIKI BAY STRAW BAN NAT FL BEV CONC BAHAMA CONCENTRE BANANES ET FRAISES 275 PG-275-ASEPTIC BEV-OTHER Non Published Branded 1.818 L 6 10.06 25.55 9.88 25.1 9.5 24.13 29.624 13.44 27.74 12.58 .546 .015 Kosher - Dairy 4 20 365 INGREDIENTS FOR CANADIAN MARKET: STRAWBERRIES, SUGAR, WATER, BANANA PUREE (BANANAS, CITRIC ACID, ASCORBIC ACID), NATURAL FLAVOUR, CITRIC ACID, PRESERVATIVE (POTASSIUM SORBATE), COLOUR. DO NOT INCLUDE ON THE LABEL (FOR INFORMATION ONLY): FRENCH TRANSLATION: FRAISES, SUCRE, EAU, PUREE DE BANANE (BANANE, ACIDE CITRIQUE, ACIDE ASCORBIQUE), ESSENCE NATURELLE, ACIDE CITRIQUE, AGENTS DE CONSERVATION (SORBATE DE POTASSIUM), COLORANT. 163 125.55 0.06 0 0 0 1.4 31.1 1.23 25.43 0.33 2.92 25.82 9.32 0.45 5 FL OZ CONCENTRATE (163 G) 200 0 0 0 0 0 0 0 0 0 51 17 2 8 41 1 0 70 2 6 HOW TO PREPARE A 12 OUNCE DRINK FROZEN COCKTAILS IN A BLENDER * 4 FL. OZ. BEVERAGE MIX * 1 FL. OZ. ALCOHOL * 1 CUP ICE CUBES BLEND 20-25 SECONDS SMOOTHIES IN A BLENDER * 5 FL. OZ. BEVERAGE MIX * 1 CUP ICE CUBES BLEND 20-25 SECONDS FROZEN COCKTAILS USING AN ICE SHAVER * 4 FL. OZ. BEVERAGE MIX * 1 FL. OZ. ALCOHOL PRESS #1 ON THE SHAVER SMOOTHIES USING AN ICE SHAVER * 5 FL. OZ. BEVERAGE MIX PRESS #1 ON THE SHAVER TO PREPARE 3 GALLONS FROZEN COCKTAILS IN GRANITA OR FROZEN BEVERAGE MACHINES * 3 CARTONS OF DESIRED BEVERAGE MIX * 1 LITER OF ALCOHOL * 5 QUARTS OF WATER ADD TO MACHINE HOPPER AND THEN FREEZE IN DISPENSING/FREEZING MACHINE ACCORDING TO MANUFACTURER'S INSTRUCTIONS. TO MAKE SMOOTHIES IN GRANITA OR FROZEN BEVERAGE MACHINES * 3 CARTONS OF DESIRED BEVERAGE MIX * 1 1/2 GALLONS OF WATER ADD TO MACHINE HOPPER AND THEN FREEZE IN DISPENSING/FREEZING MACHINE ACCORDING TO MANUFACTURER'S INSTRUCTIONS. PARA PREPARAR UNA BEBIDA DE 12 ONZAS COCTELES (More...) Suivre les directives sur l’étiquette 10057592743096 057592743099 74309 CARA BAKED FR ROLL PETIT PAIN FRANÇAIS CUIT CARA 304 PG-304-PL PAR BAKED Non Published Private Label 57 GR 200 13.5 34.29 23.63 60.02 15.63 39.7 27.625 12.53 25 11.34 2.885 .082 Kosher - Parve 6 5 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, SALT, DEXTROSE, MALTED BARLEY FLOUR, PRESERVATIVE (CALCIUM PROPIONATE), CALCIUM SULPHATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, CANOLA OIL, ASCORBIC ACID, ENZYME. PRODUCT NAME: PETITS PAINS FRANCAIS CUITS INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, LEVURE, SEL, DEXTROSE, FARINE D'ORGE MALTEE, AGENTS DE CONSERVATION (PROPIONATE DE CALCIUM), SULFATE DE CALCIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, HUILE DE CANOLA, ACIDE ASCORBIQUE, ENZYME. 56.7 263.7 0.9 0.2 0.1 0 525 53.3 2.6 2.1 10.6 0.01 2.6 98.2 4.34 1 ROLL (56 G) 150 0.5 1 0 0 0 0 0 300 12 30 10 1 6 1 6 0 2 6 20 HANDLING INSTRUCTIONS NOT REQUIRED. Mode d'Emploi 1. Conserver le pain au congelateur. Le produit peut egalement etre conserve dans la salle de conservation des aliments ou dans une glaciere pendant 5 jours. 2. Disposer le pain a plat sur une plaque a cuisson. 3. Cuire au four a convection prealablement chauffe a 205 C (400 F) pendant 3 a 5 minutes 4. Retirer les petits pains du four lorsqu'ils sont dores. 5. Apres avoir retirer le pain du four a convection, placer immediatement dans le rechaud a 160 F (325 F). 00057592728720 057592728720 72872 CHOCOLATE ICING & FILLING GLAÇAGE ET GARNITURE AU CHOCOLAT 236 PG-236-IND. ICING & FILLING Non Published Private Label 15.88 KG 1 12.75 32.39 11.5 29.21 11.5 29.21 37 16.78 35 15.88 .976 .028 Kosher - Dairy 4 15 365 INGREDIENTS FOR CANADIAN MARKET: GLUCOSE-FRUCTOSE, WATER, HYDROGENATED PALM KERNEL OIL, HYDROGENATED SOYABEAN OIL, ALKALI PROCESSED COCOA, SODIUM CASEINATE, SOYA PROTEIN CONCENTRATE, POLYSORBATE 60, SUGAR, MODIFIED CELLULOSE, SALT, POLYGLYCEROL ESTERS OF FATTY ACIDS, SOYA LECITHIN, POTASSIUM SORBATE, ARTIFICIAL FLAVOUR, XANTHAN GUM. PRODUCT NAME: GLACAGE ET GARNITURE FOUETTEE AU CHOCOLAT INGREDIENTS POUR LE MARCHE CANADIEN: GLUCOSE-FRUCTOSE, EAU, HUILE DE PALMISTE HYDROGENEE, HUILE DE SOYA HYDROGENEE, CACAO TRAITE A L'ALCALI, CASEINATE DE SODIUM, PROTEINE DE SOYA CONCENTRE, POLYSORBATE 60, SUCRE, CELLULOSE MODIFIE, SEL, ESTERS POLYGLYCEROLIQUES D'ACIDES GRAS, LECITHINE DE SOYA, SORBATE DE POTASSIUM, ESSENCE ARTIFICIELLE, GOMME DE XANTHANE. 35 354.01 21.75 16.78 1.31 0.28 124.59 37.55 0.41 35.75 2.03 0.01 0.03 7.24 1.08 2 TBSP (35 G) AS LIQUID 120 8 6 0 0 45 13 0 13 1. FOR BEST RESULTS ALLOW 2 DAYS TO COMPLETELY THAW IN REFRIGERATOR AT 3 - 7 C (38 - 45 F). 2. REMOVE FROM REFRIGERATOR, MIX AND POUR THAWED LIQUID INTO A CLEAN, DRY MIXING BOWL. BOWL SHOULD BE AT ROOM TEMPERATURE (NOT CHILLED). 3. PRODUCT SHOULD BE WHIPPED AT 7 - 10 C (45 - 50 F). 4. PRODUCT SHOULD COVER AT LEAST THE BOTTOM 1/4 OF BEATER. 5. WHIP FOR 6 TO 10 MINUTES AT MEDIUM SPEED UNTIL SOFT PEAKS FORM. MODE D'EMPLOI: 1. POUR DE MEILLEURS RESULTATS, PREVOYIER UNE DECONGELATION DE 2 JOURS AU REFRIGERATEUR A UNE TEMPERATURE DE 3 A 7 (38 A 45 F). 2. SORTIR DU REFRIGERATEUR, AGITER ET VERSER LA LIQUIDE DECONGELE DANS UN BOL A MELANGER PROPRE ET A LA TEMPERATURE AMBIANTE. (UN BOL NON-FROID) 3. CE PRODUIT DOIT ETRE FOUETTER A UNE TEMPERATURE DE 7 A 10 C (45 A 50 F). 4. LE PRODUIT DOIT COUVRIR AU MOINS LE QUART INFERIEUR DU FOUET. 5. FOUETTER PENDANT 6 A 10 MINUTES A VITESSE MOYENNE, JUSQU'A CE QUE SE FORMENT DES CRETES MOILES. MODE D'EMPLOI: 1. POUR DE MEILLEURS RESULTATS, PREVOYIER UNE DECONGELATION DE 2 JOURS AU REFRIGERATEUR A UNE TEMPERATURE DE 3 A 7 (38 A 45 F). 2. SORTIR DU REFRIGERATEUR, AGITER ET VERSER LA LIQUIDE DECONGELE DANS UN BOL A MELANGER PROPRE ET A LA TEMPERATURE AMBIANTE. (UN BOL NON-FROID) 3. CE PRODUIT DOIT ETRE FOUETTER A UNE TEMPERATURE DE 7 A 10 C (45 A 50 F). 4. LE PRODUIT DOIT COUVRIR AU MOINS LE QUART INFERIEUR DU FOUET. 5. FOUETTER PENDANT 6 A 10 MINUTES A VITESSE MOYENNE, JUSQU'A CE QUE SE FORMENT DES CRETES MOILES. 00049800217843 049800217843 21784 GLAZE 'N SHINE ICING BRILLANT A GLACER 871 PG-871-GLAZES Published Branded 9.1 KG 1 9.5 24.13 9.75 24.77 9.75 24.77 21.55 9.77 20 9.07 .523 .015 Kosher - Dairy 4 20 180 INGREDIENTS FOR CANADIAN MARKET: GLUCOSE SYRUP, WATER, SUGAR, PECTIN, REFINERS MOLASSES, PRESERVATIVE (SORBIC ACID, SULPHITING AGENTS), AGAR-AGAR, CITRIC ACID, NATURAL AND ARTIFICIAL FLAVOUR. DO NOT PUT ON LABEL (FOR INFORMATION ONLY): INGREDIENTS POUR LE MARCHE CANADIEN: SIROP DE GLUCOSE, EAU, SUCRE, PECTINE, MELASSE DE RAFFINEUR, AGENTS DE CONSERVATION (ACIDE SORBIQUE, AGENT SULFUREUX), AGAR-AGAR, ACIDE CITRIQUE, ESSENCE NATURELLE ET ARTIFICIELLE. 0 244.74 0.06 0 0 0.06 71.41 61.01 0.27 51.08 0.04 0.96 0.03 8.66 0.26 0 0 0 0 0 0 0 0 0 1. BRUSH ON BAKED PRODUCTS (DANISH, PUFF PASTRY, PIES) WHILE HOT FROM THE OVEN. SEALS IN MOISTURE WITH A BRILLIANT LASTING SHINE. 2. COVER UNUSED PORTION. 3. STORE AT ROOM TEMPERATURE. Suivre les directives sur l’étiquette 10049800219448 049800219441 21944 CHOCOLATE ART FL HEAT N ICE ICING FONDANT AU CHOCOLAT 869 PG-869-DONUT/ROLL ICINGS Published Branded 3 KG 6 7.75 19.69 18.63 47.32 12.5 31.75 42.085 19.09 39 17.69 1.044 .03 Kosher - Dairy 6 7 270 INGREDIENTS FOR CANADIAN MARKET: SUGAR, WATER, GLUCOSE-FRUCTOSE, GLUCOSE SYRUP, HYDROGENATED SOYABEAN AND/OR COTTONSEED OIL, GLUCOSE SYRUP SOLIDS, SOYABEAN OIL, COCOA, ALKALI PROCESSED COCOA, MODIFIED TAPIOCA STARCH, SOYA LECITHIN, CITRIC ACID, PRESERVATIVE (POTASSIUM SORBATE), NATURAL AND ARTIFICIAL FLAVOUR. DO NOT INCLUDE ON THE LABEL (FOR INFORMATION ONLY): FRENCH TRANSLATION: SUCRE, EAU, GLUCOSE-FRUCTOSE, SIROP DE GLUCOSE, HUILE DE SOYA ET/OU COTON HYDROGENEE, SOLIDES DE SIROP DE GLUCOSE, HUILE DE SOYA, CACAO, CACAO TRAITE A L'ALCALI, AMIDON DE TAPIOCA MODIFIE, LECITHINE DE SOYA, ACIDE CITRIQUE, AGENTS DE CONSERVATION (SORBATE DE POTASSIUM), ESSENCE NATURELLE ET ARTIFICIELLE. 35 373.82 6.7 1.4 1.33 0.01 23.84 77.89 1.06 71.69 0.67 0.11 0.01 5.59 6.5 3 TBSP (35 G) 130 2.5 4 0.5 0.5 5 0 0 10 0 27 9 0 0 25 0.2 0 0 0 15 1. STORE AT ROOM TEMPERATURE. 2. PLACE DESIRED AMOUNT OF HEAT N ICE IN ICING WARMER, HEAT TO 110 F (43C). 3. DIP DONUT IN ICING, ALLOW TO DRY 2-5 MINUTES. 4. TURN OFF ICING WARMER WHEN FINISHED. 5. SCRAPE ICING OFF SIDES OF WARMER. 6. COVER UNUSED ICING. Suivre les directives sur l’étiquette 00049800878716 049800878716 87871 BORDEAUX ROLL PETITS PAINS BORDEAUX 303 PG-303-PARBAKED ROLLS Published Branded 77.96 GR 96 10 25.4 23.5 59.69 16.63 42.24 19.12 8.67 16.5 7.48 2.262 .064 Kosher - Parve 8 5 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, SALT, DEXTROSE, MALTED BARLEY FLOUR, CALCIUM SULPHATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, CANOLA OIL, ASCORBIC ACID, ENZYME. PRODUCT NAME: PETITS PAINS BORDEAUX INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, LEVURE, SEL, DEXTROSE, FARINE D'ORGE MALTEE, SULFATE DE CALCIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, HUILE DE CANOLA, ACIDE ASCORBIQUE, ENZYME. 78 252.22 1 0.27 0 0 550.78 51.5 2.25 0.88 9.48 0.03 0 3.8 94.57 1 ROLL (78 G) 200 1 1 0.2 0 0 0 0 430 18 40 13 2 7 1 7 0 0 0 530 HANDLING INSTRUCTIONS: (ON SHIPPER) Baking Instructions Oven Temperature From Frozen State From Thawed State Convection 400 F (205 C) Rolls/Breadsticks 8-12 Min. Rolls/Breadsticks 5-10 Min. Breads 10 - 20 Min. Breads 8-15 Min. Deck or Rack 400 F (205 C) Rolls/Breadsticks 10-15 Min. Rolls/Breadsticks 8-12 Min. Breads 20-30 Min. Breads 15-20 Min. Conveyor/Impinger 400F (205 C) Rolls/Breadsticks 6-8 Min. Rolls/Breadsticks 4-6 Min. Breads 10 - 12 Min. Breads 8-10 Min. Suggested times and temperatures will vary by operation. Mode de cuisson: Four Temperature Congele Decongele. Convection 350 F Petits pains/Batonnets 5 a 12 min. Petits pains/Batonnets 5 a 12 min. (175 C) Pains 8 a 15 min. Pains 8 a 12 min. A etages ou chariot 375 F Petits pains/Batonnets 10 a 15 min. Petits pains/Batonnets 8 a 12 min. (190 C) Pains 10 a 15 min. Pains 8 a 12 min. Convoyeur/Impinge 425 F Petits pains/Batonnets 5 a 8 min. Petits pains/Batonnets 5 a 8 min. (220 C) Pains 5 a 8 min Pains 5 a 8 min. Les temperatures et les temps de cuisson varieront selon l'operation. 00057592745796 057592745796 74579 PAR BAKED WHEAT HOAGIE ROLL MINI SOUSMARINS DE BLE(HOAGIE) 303 PG-303-PARBAKED ROLLS Published Branded 113 GR 75 15.38 39.07 23.88 60.66 13.25 33.66 21.337 9.68 18.75 8.5 2.816 .08 Kosher - Parve 5 6 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, WHEAT BRAN, YEAST, SALT, DEXTROSE, WHEAT GERM FLAKES, MALTED BARLEY FLOUR, CALCIUM SULPHATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, ENZYME. PRODUCT NAME: MINI SOUS-MARIN (HOAGIE) DE BLE PRECUIT INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, SON DE BLE, LEVURE, SEL, DEXTROSE, FLOCONS DE GERME DE BLE, FARINE D'ORGE MALTEE, SULFATE DE CALCIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE, ENZYME. 113.4 246.04 1.28 0.34 0.01 0 506.72 49.38 3.44 1.8 9.14 0.06 8.67 41.23 3.99 1 ROLL (113 G) 280 1.5 2 0.4 0 2 0 0 570 24 56 19 4 16 2 10 0 15 4 30 Baking Instructions: Oven Temperature From Frozen State From Thawed State Convection 350F Rolls/Breadsticks 5-12 Min. Rolls/Breadsticks 5-12 Min. Breads 8-15 Min. Breads 8-12 Min. Deck or Rack 375F Rolls/Breadsticks 10-15 Min. Rolls/Breadsticks 8-12 Min. Breads 10-15 Min. Breads 8-12 Min. Conveyor/Impinger 425F Rolls/Breadsticks 5-8 Min. Rolls/Breadsticks 5-8 Min. Breads 5-8 Min. Breads 5-8 Min. Suggested times and temperatures will vary by operation. Mode de cuisson: Four Temperature A l'etat congele A l'etat decongele Convection 350 F Petits pains/Batonnets 5 a 12 min. Petits pains/Batonnets 5 a 12 min. (175 C) Pains 8 a 15 min. Pains 8 a 12 min. Four a pont ou chariot 375 F Petits pains/Batonnets 10 a 15 min. Petits pains/Batonnets 8 a 12 min. (190 C) Pains 10 a 15 min. Pains 8 a 12 min. Convoyeur/Impinge 425 F Petits pains/Batonnets 5 a 8 min. Petits pains/Batonnets 5 a 8 min. (220 C) Pains 5 a 8 min Pains 5 a 8 min. Les (More...) Mode de cuisson Four Temperature Congele Decongele Convection 350 F Petits pains/Batonnets 5 a 12 min. Petits pains/Batonnets 5 a 12 min. (175 C) Pains 8 a 15 min. Pains 8 a 12 min. A etages ou chariot 375 F Petits pains/Batonnets 10 a 15 min. Petits pains/Batonnets 8 a 12 min. (190 C) Pains 10 a 15 min. Pains 8 a 12 min. Convoyeur/Impinge 425 F Petits pains/Batonnets 5 a 8 min. Petits pains/Batonnets 5 a 8 min. (220 C) Pains 5 a 8 min Pains 5 a 8 min. Les temperatures et les temps de cuisson varieront 00049800707344 70734 12" TRADITIONAL PAR BAKED PIZZA CRUST CROUTE PRE-CUITE 12" 178 PG-178-TRAD PARBAKED PIZZA Published Branded 283 GR 32 7.13 18.11 24.19 61.44 12.69 32.23 21.4 9.71 20 9.07 1.267 .036 NOT KOSHER 8 6 270 ENRICHED BLEACHED WHEAT FLOUR, WATER, YEAST, SALT, CANOLA OIL, SUGAR, MONO AND DIGLYCERIDES, PRESERVATIVE (CALCIUM PROPIONATE), L-CYSTEINE HYDROCHLORIDE. PRODUCT NAME: CROUTE PIZZA PRE-CUITE TRADITIONELLE 12" INGREDIENTS: FARINE DE BLE ENRICHIE BLANCHIE, EAU, LEVURE, SEL, HUILE DE CANOLA, SUCRE, MONO ET DIGLYCERIDES, AGENT DE CONSERVATION (PROPIONATE DE CALCIUM), L-CYSTEINE CHLORHYDRATE. 70 277.31 5.27 0.68 0 0 585.89 48.99 1.7 1.06 8.48 0.45 0 75.84 2.99 1/4 PIZZA CRUST (70 G) 190 3.5 6 0.5 0 2 0 0 410 17 34 11 1 5 1 6 0 4 15 HANDLING INSTRUCTIONS: 1. REMOVE DESIRED NUMBER OF UNITS FROM CASE AND THEN RESEAL CASE. (FOR BEST RESULTS PRODUCT SHOULD BE THAWED BEFORE BAKING - 4 HOURS REFRIGERATED OR 30 MINUTES TO 1 HOUR AT ROOM TEMPERATURE). 2. PLACE CRUSTS ON SHEET PAN AND TOP AS DESIRED. 3. BAKE UNTIL CRUST IS GOLDEN BROWN AND CHEESE IS MELTED. CONVECTION OVENS: 190 C (375 F), 6 - 9 MINUTES DECK OVENS: 260 C (500 F), 7 - 10 MINUTES CONVEYER OVENS: 260 C (500 F), 3 1/2 - 4 1/2 MINUTES ** PRODUCT MAY BE PLACED ON PAN, COVERED WITH PLASTIC AND HELD FOR UP TO 7 DAYS REFRIGERATED. MODE D'EMPLOI 1. RETIRER LE NOMBRE D'UNITES DESIRE DE LA CAISSE ET SCELLER LA CAISSE (POUR DE MEILLEURS RESULTATS, LAISSER DEGELER LE PRODUIT AU REFRIGERATEUR (PENDANT 4 HEURES OU A LA TEMPERATURE DE LA PIECE PENDANT 30 MINUTES A 1 HEURE). 2. PLACER LES CROUTES SUR UNE PLAQUE ET GARNIR AU GOUT. 3. CUIRE JUSQU'A CE QUE LE CROUTE SOIT DOREE ET QUE LE FROMAGE SOIT FONDU. CONVECTION : 190 C (375 F), 6 A 9 (More...) Suivre les directives sur l’étiquette 00773889327659 773889327659 32765 FRUIT STICK DGH (SGRD)-ART FL BLUBERRY BATONNETS AUX FRUITS AVEC SUCRE BLEUETS 066 PG-066-PUFF PASTRY DOUGH Non Published Branded 85.05 GR 120 7 17.78 17.88 45.42 12.63 32.08 25 11.34 22.5 10.21 .915 .026 Kosher - Parve 7 8 240 INGREDIENTS FOR CANADIAN MARKET: BLUEBERRY FILLING (GLUCOSE-FRUCTOSE, WATER, BLUEBERRIES, MODIFIED CORN STARCH, SUGAR, ARTIFICIAL FLAVOUR, SALT, CITRIC ACID, SODIUM CITRATE, GUAR GUM, PRESERVATIVES (POTASSIUM SORBATE, SODIUM BENZOATE), COLOUR), ENRICHED BLEACHED WHEAT FLOUR, WATER, MODIFIED PALM OIL, CANOLA AND/OR SOYABEAN OIL, MARGARINE (VEGETABLE OILS (PALM, CANOLA, MODIFIED PALM), WATER, MONO AND DIGLYCERIDES, PRESERVATIVE (POTASSIUM SORBATE), CITRIC ACID, ARTIFICIAL FLAVOUR, VITAMIN A, VITAMIN D), SALT, SUGAR, VINEGAR, ARTIFICIAL FLAVOUR, MONOGLYCERIDES, SOYA LECITHIN, COLOUR, L-CYSTEINE HYDROCHLORIDE, ASCORBIC ACID, AZODICARBONAMIDE, ENZYME. PRODUCT NAME: PATE DE BATONS FRUITES (SUCRES) AUX BLEUETS - AROME ARTIFICIELLE INGRÉDIENTS POUR LE MARCHE CANADIEN: REMPLISSAGE AUX BLEUETS (GLUCOSE FRUCTOSE, EAU, BLEUETS, AMIDON DE MAIS MODIFIÉ, SUCRE, AROME ARTIFICIELLE, SEL, ACIDE CITRIQUE, CITRATE DE SODIUM, GOMME DE GUAR, AGENTS DE CONSERVATION (SORBATE DE POTASSIUM, BENZOATE DE POTASSIUM), COLORANT), FARINE DE BLE ENRICHIE BLANCHIE, EAU, HUILE DE PALMISTE MODIFIE, HUILE DE CANOLA ET/OU SOYA, MARGARINE (HUILE VEGETALE (PALMISTE, CANOLA, PALMISTE MODIFIE), EAU, MONO ET DIGLYCERIDES, AGENT DE CONSERVATION (SORBATE DE POTASSIUM), ACIDE CITRIQUE, AROME ARTIFICIELLE, VITAMINE A, VITAMINE D), SEL, SUCRE, VINAIGRE, AROME ARTIFICIELLE, MONOGLYCERIDES, LECITHINE DE SOYA, COLORANT, L-CYSTEINE CHLORHYDRATE, ACIDE ASCORBIQUE, AZODICARBONAMIDE, ENZYME. 85 345.16 19 7.77 0.21 0 278.44 40.24 1.12 17.17 3.3 0 0.19 6.94 1.03 1 FRUIT STICK (70 G) 290 16 25 7 0.2 34 0 0 240 10 34 11 1 4 15 3 0 0 0 6 KEEP FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 1. REMOVE FRUIT STICKS FROM THE CASE. RESEAL AND RETURN PARTIALLY USED CASES TO THE FREEZER IMMEDIATELY. 2. PLACE DOUGH PIECES ON PARCHMENT PAPER LINED FULL SHEET PAN. 3. BAKING GUIDELINES: DECK OVEN - 350 F (175 C) FOR 25 - 35 MINUTES RACK OVEN - 375 F (190 C) FOR 25 - 35 MINUTES CONVECTION OVEN - 310 F (155 C) FOR 25 - 30 MINUTES 4. REMOVE FROM OVEN AND COMPLETELY COOL ON BAKING PAN BEFORE DISPLAYING OR PACKAGING. 5. WHILE WARM, BRUSH WITH HEAVY SUGAR SYRUP, IF DESIRED AS PRODUCT IS PRE-SUGARED. 6. WHEN COOL, ICE WITH VANILLA STRING ICING. Suivre les directives sur l’étiquette 00773889742032 773889742032 74203 BAGEL(T S) - MULTI GRAIN BAGEL MULTI GRAINS (DECONGELER ET SERVIR) 080 PG-080-BAGELS Non Published Branded 113 GR 72 13 33.02 20 50.8 13.13 33.35 20 9.07 18 8.16 1.976 .056 Kosher - Parve 6 12 365 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, SUNFLOWER SEEDS, FLAX SEEDS, OATS, CRACKED RYE, CRACKED WHEAT, BARLEY FLAKES, RYE FLOUR, SUGAR, POPPY SEEDS, SALT, SEMOLINA WHEAT FLOUR, CANOLA AND/OR SOYABEAN OIL, YEAST, GLUCOSE SYRUP SOLIDS, COLOUR, PRESERVATIVE (CALCIUM PROPIONATE), ASCORBIC ACID, AZODICARBONAMIDE. PRODUCT NAME: BAGEL MULTI GRAINS (DECONGELER ET SERVIR) FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, GRAINES DE TOURNESOL, GRAINES DE LIN, AVOINE, SEIGLE CONCASSE, BLE CONCASSE, FLOCONS D ORGE, FARINE DE SEIGLE, SUCRE, GRAINE DE PAVOT, SEL, FARINE DE BLE DE SEMOULE, HUILE DE CANOLA ET/OU SOYA, LEVURE, SOLIDES DE SIROP DE GLUCOSE, COLORANT, AGENTS DE CONSERVATION (PROPIONATE DE CALCIQUE), ACIDE ASCORBIQUE, AZODICARBONAMIDE. 113 285.6 6.32 0.49 0 0 511.25 47.09 3.96 0.14 10.09 0.29 0.04 75.82 3.57 1 BAGEL (113 G) 320 7 11 0.5 0 3 0 0 580 24 53 18 4 18 0 11 0 0 8 30 1. REMOVE DESIRED NUMBER OF BAGELS FROM SHIPPER. RESEAL AND RETURN PARTIAL BOX TO FREEZER IMMEDIATELY. 2. DEFROST AT ROOM TEMPERATURE BEFORE SERVING. 3. DO NOT REFREEZE. ALLERGY INFORMATION: MANUFACTURED IN A FACILITY THAT PROCESSES SESAME SEEDS. INFORMATION SUR LES ALLERGIES: FABRIQUE DANS DES INSTALLATIONS QUI TRAITENT DES GRAINES DE SESAME. INFORMATION SUR LES ALLERGIES: FABRIQUE DANS DES INSTALLATIONS QUI TRAITENT DES GRAINES DE SESAME. 00049800878204 049800878204 87820 ONION DILL PETIT PAIN PETITE PAIN A L'OIGNON ET A L'ANETH 303 PG-303-PARBAKED ROLLS Published Branded 56.69 GR 140 10.25 26.04 23.75 60.33 15.88 40.34 19.788 8.98 17.5 7.94 2.237 .063 Kosher - Parve 8 5 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, DEHYDRATED ONIONS, YEAST, POPPY SEEDS, SALT, DEXTROSE, CANOLA OIL, MALTED BARLEY FLOUR, SPICES, CALCIUM SULPHATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, AMYLASE. PRODUCT NAME: PETITE PAIN A L'OIGNON ET A L'ANETH INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, OIGNON SEC, LEVURE, GRAINE DE PAVOT, SEL, DEXTROSE, HUILE DE CANOLA, FARINE D'ORGE MALTEE, EPICES, SULFATE DE CALCIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE, AMYLASE. 56.7 261.59 2.04 0.42 0.01 0 507.15 51.37 2.28 2.04 9.32 0 10.07 77.24 3.8 1 ROLL (56 G) 150 1 2 0.2 0 0 0 0 290 12 29 10 1 5 1 5 0 10 4 15 Baking Instructions: Oven Temperature From Frozen State From Thawed State Convection 350 F (175 C) Rolls/Breadsticks 5-12 Min. Rolls/Breadsticks 5-12 Min. Breads 8-15 Min. Breads 8-12 Min. Deck or Rack 375 F (190 C) Rolls/Breadsticks 10-15 Min. Rolls/Breadsticks 8-12 Min. Breads 10-15 Min. Breads 8-12 Min. Conveyor/Impinger 425 F (220 C) Rolls/Breadsticks 5-8 Min. Rolls/Breadsticks 5-8 Min. Breads 5-8 Min. Breads 5-8 Min. Suggested times and temperatures will vary by operation. Mode de cuisson: Four Temperature A l'etat congele A l'etat decongele Convection 350 F Petits pains/Batonnets 5 a 12 min. Petits pains/Batonnets 5 a 12 min. (175 C) Pains 8 a 15 min. Pains 8 a 12 min. Four a pont ou chariot 375 F Petits pains/Batonnets 10 a 15 min. Petits pains/Batonnets 8 a 12 min. (190 C) Pains 10 a 15 min. Pains 8 a 12 min. Convoyeur/Impinge 425 F Petits pains/Batonnets 5 a 8 min. Petits pains/Batonnets 5 a 8 min. (220 C) Pains 5 a 8 (More...) Mode de cuisson: Four Temperature A l'etat congele A l'etat decongele Convection 350 F Petits pains/Batonnets 5 a 12 min. Petits pains/Batonnets 5 a 12 min. (175 C) Pains 8 a 15 min. Pains 8 a 12 min. Four a pont ou chariot 375 F Petits pains/Batonnets 10 a 15 min. Petits pains/Batonnets 8 a 12 min. (190 C) Pains 10 a 15 min. Pains 8 a 12 min. Convoyeur/Impinge 425 F Petits pains/Batonnets 5 a 8 min. Petits pains/Batonnets 5 a 8 min. (220 C) Pains 5 a 8 min Pains 5 a 8 min. Les temperatures et les temps de cuisson varieront selon l'operation. 10057592724187 057592724180 72418 DAIRY QUEEN VANILLA ICING 4 4 KG GLACAGE ET GARNITURE VANILLE DAIRY QUEEN 4 4 KG 292 PG-292-PL BETTERCREME Non Published Private Label 4 KG 4 10.5 26.67 12 30.48 12 30.48 35.626 16.16 35.27 16 .875 .025 Kosher - Dairy 5 11 365 GLUCOSE-FRUCTOSE, WATER, HYDROGENATED PALM KERNEL OIL, HYDROGENATED SOYABEAN OIL, SODIUM CASEINATE, SOYA PROTEIN CONCENTRATE, POLYSORBATE 60, MODIFIED CELLULOSE, SUGAR, SALT, ARTIFICIAL FLAVOR, POLYGLYCEROL ESTERS OF FATTY ACIDS, POTASSIUM SORBATE, SOYA LECITHIN, XANTHAN GUM. PRODUCT NAME: VANILLE GLACAGE ET GARNITURE INGREDIENTS: GLUCOSE-FRUCTOSE, EAU, HUILE DE PALMISTE HYDROGENEE, HUILE DE SOYA HYDROGENEE, CASEINATE DE SODIUM, PROTEINE DE SOYA CONCENTRE, POLYSORBATE 60, CELLULOSE MODIFIE, SUCRE, SEL, ESSENCE ARTIFICIELLE, ESTERS POLYGLYCEROLIQUES D'ACIDES GRAS, SORBATE DE POTASSIUM, LECITHINE DE SOYA, GOMME DE XANTHANE. 35 380.48 24.78 19 1.54 0.3 74.89 37.96 0.42 36.59 1.4 0.01 0.03 2.74 0.1 91 ML (35 G) 130 9 7 0.5 0 25 13 0 13 HANDLING INSTRUCTIONS NOT REQUIRED. Suivre les directives sur l’étiquette 10049800560595 049800560598 56059 TIKI BAY WILD BERRY NAT FL BEV CONC TIKI BAY CONCENTRE AUX PETITS FRUITS 275 PG-275-ASEPTIC BEV-OTHER Non Published Branded 1.818 L 6 10.06 25.55 9.88 25.1 9.5 24.13 31.44 14.26 29.54 13.4 .546 .015 Kosher - Dairy 4 20 365 INGREDIENTS FOR CANADIAN MARKET: STRAWBERRIES, GLUCOSE-FRUCTOSE, WATER, SUGAR, BLUEBERRIES, RASPBERRIES, NATURAL FLAVOUR, CITRIC ACID, PECTIN, COLOURS. FRAISES, GLUCOSE-FRUCTOSE, EAU, SUCRE, BLEUETS, FRAMBOISES, ESSENCE NATURELLE, ACIDE CITRIQUE, PECTINE, COLORANT. 174.5 148.04 0.13 0 0 0.02 3.86 36.55 1.04 32.62 0.28 1.96 13.79 6.99 0.25 5 FL OZ CONCENTRATE (174 G) 260 0 0 0 0 0 0 0 5 0 64 21 2 7 57 0.5 0 40 2 4 HOW TO PREPARE A 12 OUNCE DRINK FROZEN COCKTAILS IN A BLENDER * 4 FL. OZ. BEVERAGE MIX * 1 FL. OZ. ALCOHOL * 1 CUP ICE CUBES BLEND 20-25 SECONDS SMOOTHIES IN A BLENDER * 5 FL. OZ. BEVERAGE MIX * 1 CUP ICE CUBES BLEND 20-25 SECONDS FROZEN COCKTAILS USING AN ICE SHAVER * 4 FL. OZ. BEVERAGE MIX * 1 FL. OZ. ALCOHOL PRESS #1 ON THE SHAVER SMOOTHIES USING AN ICE SHAVER * 5 FL. OZ. BEVERAGE MIX PRESS #1 ON THE SHAVER TO PREPARE 3 GALLONS FROZEN COCKTAILS IN GRANITA OR FROZEN BEVERAGE MACHINES * 3 CARTONS OF DESIRED BEVERAGE MIX * 1 LITER OF ALCOHOL * 5 QUARTS OF WATER ADD TO MACHINE HOPPER AND THEN FREEZE IN DISPENSING/FREEZING MACHINE ACCORDING TO MANUFACTURER'S INSTRUCTIONS. TO MAKE SMOOTHIES IN GRANITA OR FROZEN BEVERAGE MACHINES * 3 CARTONS OF DESIRED BEVERAGE MIX * 1 1/2 GALLONS OF WATER ADD TO MACHINE HOPPER AND THEN FREEZE IN DISPENSING/FREEZING MACHINE ACCORDING TO MANUFACTURER'S INSTRUCTIONS. PARA PREPARAR UNA BEBIDA DE 12 ONZAS COCTELES (More...) Suivre les directives sur l’étiquette 00057592030632 03063 7" WHEAT SHEETED PIZZA DOUGH PATE DE BLE A PIZZA 7" PREFORMEE 029 PG-029-SHEETED PIZZA Published Branded 156 GR 64 7 17.78 15 38.1 14.25 36.2 23.52 10.67 22 9.98 .866 .025 Kosher - Dairy 9 6 150 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, WHOLE WHEAT FLOUR, CRACKED WHEAT, YEAST, GLUCOSE-FRUCTOSE, WHEAT GLUTEN, SALT, SOYABEAN OIL, ASCORBIC ACID. PRODUCT NAME: PATE DE BLE A PIZZA PREFORMEE 7" INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, FARINE DE BLE ENTIER, BLE CONCASSE, LEVURE, GLUCOSE-FRUCTOSE, GLUTEN DE BLE, SEL, HUILE DE SOYA, ACIDE ASCORBIQUE. 51.9 222.88 1.81 0.23 0.02 0.01 451.9 41.71 3.38 1.42 9.93 0 0.33 15.66 2.41 1/3 PIZZA CRUST (45 G) 120 1 1 0.1 0 1 0 0 230 10 22 7 2 7 1 5 0 0 0 8 1. KEEP PRODUCT FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 2. REMOVE DESIRED NUMBER OF SHEETED PIZZA DOUGHS FROM THE FREEZER AND ALLOW EACH TO THAW OVERNIGHT ON OILED PIZZA PANS COVERED W PLASTIC. (AS AN ALTERNATIVE, THAW ON PIZZA PANS AND USE THE SAME DAY AFTER 2 - 3 HOURS THAW TIME AT ROOM TEMPERATURE, 75 F (23 C)). MAXIMUM TIME IN RETARDER IS 3 DAYS. 3. REMOVE THAWED SHELLS FROM THE RETARDER (COOLER) AND TRANSFER TO PIZZA PANS. ALLOW DOUGH TO DOUBLE IN SIZE. 4. TO PREVENT PRODUCT FROM DRYING OUT DURING TEMPERING (THAWING), COVER WITH PLASTIC OR BRUSH WITH OIL. 5. CAREFULLY DOCK THE DOUGH TO MINIMIZE BLISTERING AND OR BUBBLING DURING BAKING. FOR A THICKER CRUST, ALLOW THE PIZZA TO CONTINUE TO RISE UNTIL DESIRED THICKNESS IS OBTAINED. 6. ADD SAUCE, CHEESE AND TOPPINGS. 7. BAKE AS FOLLOWS: DECK OVEN: 500 F (260 C) 8 - 11 MINUTES CONVECTION OVEN: 375 F (190 C) 7 - 10 MINUTES FORCED AIR CONVEYOR: 500 F (260 C) 4.5 - 5.5 MINUTES CONVENTIONAL OVEN: 450 F (More...) MODE D'EMPLOI: 1. GARDER LE PRODUIT CONGELE A 0 F (-18 C) OU MOINS JUSQU'A L'UTILISATION. 2. RETIRER LE NOMBRE DE PATES A PIZZA PREFORMEES DU CONGELATEUR ET LAISSER DEGELER TOUTE LA NUIT SUR UNE PLAQUE HUILEE COUVERTE D'UNE PELLICULE PLASTIQUE (COMME ALTERNATIVE, LAISSER DEGELER SUR LES PLAQUES A PIZZA ET UTILISER LA MEME JOURNEE APRES 2 OU 3 HEURES DE DECONGELATION A LA TEMPERATURE DE LA PIECE, 75 F (23 C)). TEMPS MAXIMUM DANS LA CHAMBRE A FERMENTATION FROIDE DE 3 JOURS. 3. RETIRER LES CROUTES DEGELEES DE LA CHAMBRE A FERMENTATION FROIDE ET TRANSFERER SUR DES PLAQUES A PIZZA. LAISSER DOUBLER EN VOLUME. 4. AFIN D'EMPECHER LE PRODUIT DE S'ASSECHER DURANT LE TEMPS DE DECONGELATION, COUVRIR D'UNE PELLICULE PLASTIQUE OU BADIGEONNER D'HUILE. 5. PIQUER DELICATEMENT LA PATE POUR MINIMISER LES BULLES DURANT LA CUISSON. POUR UNE CROUTE PLUS EPAISSE, LAISSER LA PATE LEVER JUSQU'A L'OBTENTION DE L'EPAISSEUR DESIREE. 6. AJOUTER LA SAUCE, LE FROMAGE ET LES GARNITURES. 7. CUIRE (More...) 00049800878129 87812 EUROPEAN GRAIN PETIT PAIN PETIT PAIN DE GRAIN EUROPEEN 303 PG-303-PARBAKED ROLLS Published Branded 56.7 GR 140 10.25 26.04 23.75 60.33 15.88 40.34 19.788 8.98 17.5 7.94 2.237 .063 Kosher - Parve 7 5 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, FLAX SEEDS, MILLET, WHOLE WHEAT FLOUR, SUNFLOWER SEEDS, YEAST, RYE MEAL, CRACKED WHEAT, FANCY MOLASSES, OATS, SALT, WHEAT GLUTEN, CANOLA OIL, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, AMYLASE, CALCIUM SULPHATE, DEXTROSE, MALTED BARLEY FLOUR, ASCORBIC ACID. PRODUCT NAME: PETIT PAIN DE GRAIN EUROPEEN INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, GRAINES DE LIN, MILLET, FARINE DE BLE ENTIER, GRAINES DE TOURNESOL, LEVURE, SEIGLE CONCASSE, BLE CONCASSE, MELASSE QUALITE FANTAISIE, AVOINE, SEL, GLUTEN DE BLE, HUILE DE CANOLA, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, AMYLASE, SULFATE DE CALCIUM, DEXTROSE, FARINE D'ORGE MALTEE, ACIDE ASCORBIQUE. 56.7 276.77 4.25 0.69 0.03 0 379.46 49.5 3.96 2.23 10.03 0 15.74 60.64 5.48 1 ROLL (56 G) 160 2.5 4 0.4 0 0 0 0 210 9 28 9 2 9 1 6 0 15 4 20 Baking Instructions: Oven Temperature From Frozen State From Thawed State Convection 350 F (175 C) Rolls/Breadsticks 5-12 Min. Rolls/Breadsticks 5-12 Min. Breads 8-15 Min. Breads 8-12 Min. Deck or Rack 375 F (190 C) Rolls/Breadsticks 10-15 Min. Rolls/Breadsticks 8-12 Min. Breads 10-15 Min. Breads 8-12 Min. Conveyor/Impinger 425 F (220 C) Rolls/Breadsticks 5-8 Min. Rolls/Breadsticks 5-8 Min. Breads 5-8 Min. Breads 5-8 Min. Suggested times and temperatures will vary by operation. Mode de cuisson: Four Temperature A l'etat congele A l'etat decongele Convection 350 F Petits pains/Batonnets 5 a 12 min. Petits pains/Batonnets 5 a 12 min. (175 C) Pains 8 a 15 min. Pains 8 a 12 min. Four a pont ou chariot 375 F Petits pains/Batonnets 10 a 15 min. Petits pains/Batonnets 8 a 12 min. (190 C) Pains 10 a 15 min. Pains 8 a 12 min. Convoyeur/Impinge 425 F Petits pains/Batonnets 5 a 8 min. Petits pains/Batonnets 5 a 8 min. (220 C) Pains 5 a 8 (More...) Mode de cuisson Four Temperature Congele Decongele Convection 350 F Petits pains/Batonnets 5 a 12 min. Petits pains/Batonnets 5 a 12 min. (175 C) Pains 8 a 15 min. Pains 8 a 12 min. A etages ou chariot375 F Petits pains/Batonnets 10 a 15 min. Petits pains/Batonnets 8 a 12 min. (190 C) Pains 10 a 15 min. Pains 8 a 12 min. Convoyeur/Impinge 425 F Petits pains/Batonnets 5 a 8 min. Petits pains/Batonnets 5 a 8 min. (220 C) Pains 5 a 8 min Pains 5 a 8 min. Les temperatures et les temps de cuisson varieront 00049800111899 049800111899 11189 FRENCH SELF RISING BREADSTICK DOUGH BATONNET DE PAIN FRANCAIS AUTO-LEVANT 917 PG-061-ROLLS/BRDSTK DOUGH Published Branded 56.7 GR 228 9.13 23.19 15.81 40.16 11.56 29.36 29.843 13.54 28.5 12.93 .966 .027 Kosher - Parve 6 10 150 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, GLUCOSE-FRUCTOSE, YEAST, SOYABEAN OIL, SALT, SODIUM BICARBONATE, SODIUM ALUMINUM PHOSPHATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, ENZYME. DO NOT INCLUDE ON THE LABEL (FOR INFORMATION ONLY): FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, GLUCOSE-FRUCTOSE, LEVURE, HUILE DE SOYA, SEL, BICARBONATE DE SODIUM, PHOSPHATE DOUBLE D'ALUMINIUM ET DE SODIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE, ENZYME. 56.7 225.35 1.99 0.36 0.02 0.01 687.78 43.7 1.63 3.93 8.17 0 0 15.09 2.52 1 BREADSTICK (48 G) 130 1 2 0.2 0 1 0 0 390 16 25 8 1 4 2 5 0 0 0 10 1. SPACE BREADSTICKS 1/8" (3 MM) APART: FOR HALF SHEET PAN: 19 ACROSS FOR FULL SHEET PAN: 2 X 19 2. BRUSH WITH OIL AND/OR TOP AS DESIRED. 3. BAKING INSTRUCTIONS: IMPINGER OVEN: 450 F (230 C) FOR 5 - 7 MINUTES CONVECTION OVEN: 350 F (175 C) FOR 12 - 15 MINUTES DECK OVEN: 400 F (205 C) FOR 10 - 15 MINUTES RACK OVEN: 400 F (205 C) FOR 10 - 12 MINUTES BAKE UNTIL CRUST IS GOLDEN BROWN. Suivre les directives sur l’étiquette 00750903901255 90125 JWA UNICED 8" WHITE LAYER CAKE GATEAU BLANC JWA 8" NON GLACE 660 PG-660-JWA UNICED Published Branded 312 GR 30 9 22.86 23.25 59.06 15.56 39.52 22.625 10.26 20.63 9.36 1.884 .053 Kosher - Dairy 5 5 270 INGREDIENTS FOR CANADIAN MARKET: SUGAR, ENRICHED BLEACHED WHEAT FLOUR, WATER, SOYABEAN OIL, HYDROGENATED SOYABEAN AND COTTONSEED OILS, SKIM MILK POWDER, DRIED EGG WHITE, DRIED EGG YOLK, GLUCOSE SYRUP SOLIDS, MODIFIED CORN STARCH, PROPYLENE GLYCOL MONO AND DIESTERS OF FATS AND FATTY ACIDS, MONO AND DIGLYCERIDES, SALT, SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, DEXTROSE, POLYSORBATE 60, NATURAL AND ARTIFICIAL FLAVOUR, SODIUM CASEINATE (A MILK DERIVATVE), SOYA LECITHIN, MONOCALCIUM PHOSPHATE, SODIUM STEAROYL-2-LACTYLATE, MODIFIED CELLULOSE, GUAR GUM, XANTHAN GUM. PRODUCT NAME: GATEAU BLANC 8" NON GLACE JWA INGREDIENTS POUR LE MARCHE CANADIEN: SUCRE, FARINE DE BLE ENRICHIE BLANCHIE, EAU, HUILE DE SOYA, HUILE DE SOYA ET COTON HYDROGENEE, LAIT ECREME EN POUDRE, POUDRE DE BLANC D'OEUF, POUDRE DE JAUNE D'OEUF, SOLIDES DE SIROP DE GLUCOSE, AMIDON DE MAIS MODIFIE, GLYCOL DE PROPYLENE MONO ET DIESTERS DES GRAISSES ET DES ACIDES GRAS, MONO ET DIGLYCERIDES, SEL, PYROPHOSPHATE ACIDE DE SODIUM, BICARBONATE DE SODIUM, DEXTROSE, POLYSORBATE 60, ESSENCE NATURELLE ET ARTIFICIELLE, CASEINATE DE SODIUM (UN DERIVE DE LAIT), LECITHINE DE SOYA, PHOSPHATE MONOCALCIQUE, STEAROYL-2-LACTYLATE DE SODIUM, CELLULOSE MODIFIE, GOMME DE GUAR, GOMME DE XANTHANE. 78 337.74 11.16 2.94 1.38 48 528.39 52.4 0.67 31.43 6.64 21.68 0.13 50.93 1.4 1/4 CAKE (78 G) 260 9 13 2.5 1 3 35 12 410 17 41 14 1 2 25 5 2 0 4 8 HANDLING INSTRUCTIONS NOT REQUIRED. LES INSTRUCTIONS DE TRAITEMENT NE SONT PAS REQUIS 00049800007550 032100007559 00755 8" PIE SHELLS FONDS DE TARTE 8" 471 PG-471-PIE SHELLS Published Branded 142 GR 24 6.75 17.15 16.63 42.24 8.38 21.29 10.721 4.86 9.38 4.25 .544 .015 NOT KOSHER 12 10 365 INGREDIENTS FOR THE CANADIAN MARKET: ENRICHED WHEAT FLOUR, VEGETABLE OIL (PALM, SOYABEAN AND/OR COTTONSEED OILS), WATER, GLUCTOSE-FRUCTOSE, SALT, SOYA FLOUR. INGREDIENTS FOR THE CANADIAN MARKET: ENRICHED WHEAT FLOUR, VEGETABLE OIL (PALM, SOYABEAN AND/OR COTTONSEED OILS), WATER, GLUCTOSE-FRUCTOSE, SALT, SOYA FLOUR. 24 446.8 23.96 10.32 0.27 0 506.7 52.73 1.47 5.96 5.06 0 0.01 18.83 0.44 1/6 PIE CRUST (24 G) 110 6 9 2.5 0.1 13 0 0 120 5 13 4 0 0 1 1 0 0 0 Follow directions on label Suivre les directives sur l’étiquette 00773889742094 773889742094 74209 BAGEL (T&S) - ART FL BLUEBERRY BAGEL AUX BLEUETS AROME ARTIFICIEL 080 PG-080-BAGELS Non Published Branded 113.4 GR 72 13 33.02 20 50.8 13.13 33.35 20 9.07 18 8.16 1.976 .056 Kosher - Parve 6 7 365 INGREDIENTS FOR CANADIAN MARKET: ENRICHED WHEAT FLOUR, WATER, SUGAR, RYE FLOUR, SALT, BLUEBERRIES, YEAST, BLUEBERRY FLAVOURED BITS (SUGAR, YELLOW CORN FLAKES, CORN FLOUR, HYDROGENATED COTTONSEED AND/OR SOYABEAN OIL, CORN STARCH, GLUCOSE SYRUP SOLIDS, NATURAL AND ARTIFICIAL FLAVOUR, COLOUR), CANOLA AND/OR SOYABEAN OIL, PRESERVATIVE (CALCIUM PROPIONATE), ARTIFICIAL FLAVOUR, ASCORBIC ACID, AZODICARBONAMIDE. PRODUCT NAME: BAGEL AUX BLUETS (DECONGELER ET SERVIR) - AROME ARTIFICIEL INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE, EAU, SUCRE, FARINE DE SEIGLE, SEL, BLEUETS, LEVURE, MIETTE A SAVEUR DE BLEUETS (SUCRE, FLOCONS D'AVOINE JAUNES, FARINE DE MAIS, HUILE DE COTON ET/OU SOYA HYDROGENEE, AMIDON DE MAIS, SOLIDES DE SIROP DE GLUCOSE, NATURAL AND ARTIFICIAL FLAVOUR, COLORANT), HUILE DE CANOLA ET/OU SOYA, AGENTS DE CONSERVATION (PROPIONATE DE CALCIUM), ESSENCE ARTIFICIELLE, ACIDE ASCORBIQUE, AZODICARBONAMIDE. 113 255.68 1.4 0.18 0 0 618.17 52.28 2.47 4.83 8.49 0 0.01 54.77 2.85 1 BAGEL (113 G) 290 1.5 2 0.2 0 1 0 0 700 29 59 20 3 11 5 10 0 0 6 25 1. REMOVE DESIRED NUMBER OF BAGELS FROM SHIPPER. RESEAL AND RETURN PARTIAL BOX TO FREEZER IMMEDIATELY. 2. DEFROST AT ROOM TEMPERATURE BEFORE SERVING. 3. DO NOT REFREEZE. ALLERGY INFORMATION: MANUFACTURED IN A FACILITY THAT PROCESSES SESAME SEEDS. INFORMATION SUR LES ALLERGIES: FABRIQUE DANS DES INSTALLATIONS QUI TRAITENT DES GRAINES DE SESAME. INFORMATION SUR LES ALLERGIES: FABRIQUE DANS DES INSTALLATIONS QUI TRAITENT DES GRAINES DE SESAME. 10049800069715 049800069718 06971 CINNAMON BUN DONUT (ZTF - US ONLY) BEIGNETS ROULES A LA CANNELLE 098 PG-098-RICH'S RTF SPECIALTY Published Branded 56.7 GR 96 12.38 31.45 19.5 49.53 12.88 32.72 13.62 6.18 12 5.44 1.799 .051 Kosher - Dairy 7 7 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, PALM OIL, WATER, DEXTROSE, CINNAMON, SOYABEAN OIL (TBHQ ADDED TO PRESERVE FRESHNESS), YEAST, SALT, SOYA FLOUR, WHEY POWDER (A MILK DERIVATIVE), MONOGLYCERIDES, SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, SODIUM STEAROYL-2-LACTYLATE, NATURAL AND ARTIFICIAL FLAVOUR, PRESERVATIVE (CALCIUM PROPIONATE), SKIM MILK POWDER, MODIFIED CELLULOSE, GUAR GUM, XANTHAN GUM, COLOUR, ASCORBIC ACID. MANUFACTURED ON SHARED EQUIPMENT WITH EGGS FOR INFORMATION ONLY - DO NOT PUT ON LABEL INGREDIENTS POUR LE MARCHE CANADIAN: FARINE DE BLE ENRICHIE NON-BLANCHIE, HUILE DE PALM, EAU, DEXTROSE, CANNELLE, HUILE DE SOYA (AGENTS DE CONSERVATIONS (TBHQ)), LEVURE, SEL, FARINE DE SOYA, POUDRE DE PETIT-LAIT (UN DERIVE DE LAIT), MONOGLYCERIDES, PYROPHOSPHATE ACIDE DE SODIUM, BICARBONATE DE SODIUM, STEAROYL-2-LACTYLATE DE SODIUM, AROME NATURELLE ET ARTIFICIELLE, AGENTS DE CONSERVATION (PROPIONATE DE CALCIQUE), LAIT ECREME EN POUDRE, CELLULOSE MODIFIE, GOMME DE GUAR, GOMME DE XANTHANE, COLORANT, ACIDE ASCORBIQUE. PRODUIT AVEC UN EQUIPEMENT AYANT ETE EN CONTACT AVEC L'OEUF 56.7 409.44 23.32 10.75 0.2 0.16 423.74 43.02 3.43 5.33 6.87 14.77 0.09 57.62 2.37 1 DONUT (56 G) 230 13 20 6 0.1 31 0 0 240 10 24 8 2 8 3 4 0 0 2 10 1. PLACE 4 X 6 ON LINED SHEET PAN. 2. THAW 60 MINUTES AT ROOM TEMPERATURE. 3. HEAT IN 375 F (190 C) OVEN FOR 2 - 3 MINUTES. 4. FINISH: GLAZE OR GRANULATED SUGAR IMMEDIATELY, ICE OR DONUT SUGAR WHEN COOL. KEEP FROZEN 0 F (-18 C) OR BELOW. Suivre les directives sur l’étiquette 00049800011045 049800011045 01104 CHIPOTLE SEASONED OVEN FIRED FLATS PAIN PLAT CUIT AU CHIPOTLE 154 PG-154-Flat Bread Published Branded 110 GR 120 8 20.32 23.63 60.02 15.75 40.01 31.67 14.37 29.25 13.27 1.723 .049 NOT KOSHER 9 5 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, SOYABEAN OIL, YEAST, CHIPOTLE SEASONING (CHILI PEPPER, GARLIC AND ONION POWDER, CITRIC ACID, SPICES, NATURAL FLAVORS), WHEAT GLUTEN, NONFAT DRY MILK, SALT, DOUGH CONDITIONER (GUAR GUM, SOYA FLOUR, MONOGLYCERIDES, ENZYMES, L-CYSTEINE HYDROCHLORIDE), SUGAR, BAKING POWDER, SODIUM STEAROYL-2-LACTYLATE, CALCIUM PROPIONATE. PRODUCT NAME: BRIFFES PLATS AU CHIPOTLE CUITS AU FOUR INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, HUILE DE SOYA, LEVURE, ASSAISONNEMENT DE CHIPOTLE (POIVRE DE PIMENT, POUDRE D'OIGNON ET D'AIL, ACIDE CITRIQUE, ESPICES, AROMES NATURELLES), GLUTEN DE BLE, LAIT ECREME EN POUDRE, SAL, CONDITIONNEUR DE LA PATE (GOMME DE GUAR, FARINE DE SOYA, MONO ET DYGLYCERIDES, ENZYMES, L-CYSTEINE CHLORHYDRATE), SUCRE, POUDRE A PATE, STEAROYL-2-LACTYLATE DE SODIUM, PROPIONATE DE CALCIQUE. 55 272.91 6.47 1.15 0.11 0.24 768.88 44.44 2.08 1.61 9.23 18.47 0.3 75.58 0.27 1/2 FLAT (55 G) 150 3.5 5 0.5 0 1 0 0 420 18 24 8 1 5 1 5 2.0 0 4 2 1. STORE PRODUCT FROZEN AT 0 F (-18 C). 2. FOR BEST RESULTS AND TO PREVENT PRODUCT DRYNESS, THAW FLATBREAD AT AMBIENT TEMPERATURE (i.e. 75 F (24 C)). THAWING UNDER REFRIGERATION IS NOT RECOMMENDED. 3. TO THAW AN ENTIRE CASE, REMOVE FROM THE FREEZER AND LEAVE IN THE ORIGINAL PACKAGING WITH INNER BAGS SEALED. PRODUCT WILL THAW AT ROOM TEMPERATURE IN APPROXIMATELY 8 TO 12 HOURS. 4. TO THAW A PARTIAL CASE, REMOVE DESIRED NUMBER OF BAGS FROM THE CASE, THEN RESEAL THE CASE AND RETURN TO THE FREEZER. KEEP INNER BAGS SEALED. PRODUCT WILL THAW AT ROOM TEMPERATURE IN APPROXIMATELY 3 TO 6 HOURS. 5. FOR OPTIMAL PRODUCT PERFORMANCE, THAWED FLATBREAD SHOULD BE USED WITHIN 15 HOURS. 6. THAWED PRODUCT MAY BE MICROWAVED FOR 15 SECONDS AT MEDIUM POWER TO PROMOTE ELASTICITY. MODE D'EMPLOI: 1. GARDER LE PRODUIT AU CONGÉLATEUR À 0 F (-18 C). 2. POUR DE MEILLEURS RÉSULTATS ET POUR PRÉVENIR L'ASSÈCHEMENT DU PRODUIT, DÉCONGELER LE PAIN PLAT À LA TEMPÉRATURE AMBIANTE (I.E. 75 F (24 C)). LA DÉCONGÉLATION AU RÉFRIGÉRATEUR N'EST PAS RECOMMANDÉE. 3. POUR DÉCONGELER UNE CAISSE ENTIÈRE, RETIRER DU CONGÉLATEUR ET LAISSER DANS SON EMBALLAGE ORIGINAL, LES SACS SCELLÉS. LE PRODUIT DÉGÈLERA À LA TEMPÉRATURE AMBIANTE EN 8 À 12 HEURES. 4. POUR DÉCONGELER SEULEMENT UNE PARTIE DE LA CAISSE, RETIRER LE NOMBRE DÉSIRÉ DE SACS DE LA CAISSE. SCELLER À NOUVEAU LA CAISSE ET REMETTRE AU CONGÉLATEUR. LAISSER LES SACS À L'INTÉRIEUR DE LA CAISSE, BIEN SCELLÉS. LE PRODUIT DÉGÈLERA À LA TEMPÉRATURE DE LA PIÈCE EN 3 À 6 HEURES. 5. POUR UNE PERFORMANCE OPTIMALE DU PRODUIT, LES PAINS PLATS DÉCONGELÉS DEVRAIENT ÊTRE UTILISÉS DANS LES 15 HEURES. 6. LE PRODUIT DÉCONGELÉ PEUT ÊTRE MIS AU MICRO-ONDES PENDANT 15 SECONDES À INTENSITÉ MOYENNE POUR FAVORISER L'ÉLASTICITÉ. 00057592012089 057592012089 01208 PANAGO ROSEMARY/GARLIC BRDSTCK DGH PATE POUR BATONNET DE PAIN A L'AIL ET AU ROMARIN PANAGO 122 PG-122-PL ROLL/BRDSTICK DOUGH Non Published Private Label 28.35 GR 360 9.13 23.19 15.81 40.16 11.56 29.36 23.813 10.8 22.5 10.21 .966 .027 Kosher - Dairy 6 10 150 ENRICHED UNBLEACHED WHEAT FLOUR, WATER, GLUCOSE-FRUCTOSE, YEAST, SALT, SOYABEAN OIL, GARLIC, SODIUM ALUMINUM PHOSPHATE, SODIUM BICARBONATE, ROSEMARY, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, ENZYME. PRODUCT NAME: PATE POUR BATONNET DE PAIN A L'AIL ET AU ROMARIN PANAGO INGREDIENTS: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, GLUCOSE-FRUCTOSE, LEVURE, SEL, HUILE DE SOYA, AIL, PHOSPHATE DOUBLE D'ALUMINIUM ET DE SODIUM, BICARBONATE DE SODIUM, ROMARIN, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE, ENZYME. 56.7 229.75 2.02 0.39 0.02 0.01 688.12 44.58 2.04 3.89 8.31 1.76 0.36 23.55 2.73 2 BREADSTICKS (48 G) 130 1 2 0.2 0 1 0 0 390 16 25 8 1 5 2 5 0 0 2 10 HANDLING INSTRUCTIONS NOT REQUIRED. Suivre les directives sur l’étiquette 00049800843653 049800843653 84365 RYE PANINI BREAD-5/8 SLICED PAIN PANINI DE SEIGLE-16 - 5/8" TOUTES UTILISABLE 318 PG-318-ARTISAN BREADS Published Branded 1.06 KG 10 11.5 29.21 19.75 50.17 15.75 40.01 25.438 11.54 23.44 10.63 2.07 .059 Kosher - Parve 7 6 365 INGREDIENTS FOR CANADIAN MARKET: ENRICHED WHEAT FLOUR, WATER, RYE FLOUR, YEAST, SEA SALT, NATURAL DEHYDRATED SOURDOUGH (RYE FLOUR, BACTERIAL CULTURE), CARAWAY SEEDS. ENRICHED WHEAT FLOUR, WATER, RYE FLOUR, YEAST, SALT, DRIED SOURDOUGH OF RYE (RYE FLOUR, BACTERIAL CULTURE), DEXTROSE, MALTED BARLEY FLOUR, GUAR GUM, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, MALT EXTRACT, GROUND CARAWAY SEEDS, SOYA FLOUR, CALCIUM CARBONATE, ASCORBIC ACID, ENZYME. 58 234.24 0.75 0.13 0 0 593.23 48.04 2.29 0.08 8.82 0.01 6.19 20.37 2.63 1 SLICE (58 G) 140 0.4 1 0.1 0 0 0 0 340 14 28 9 1 5 0 5 6 2 10 THAW FOR 2 HOURS AT ROOM TEMPERATURE Suivre les directives sur l’étiquette 00773889245045 773889245045 24504 DANISH DGH -CINNAMON SWIRL PATE DE PATISSERIE DANOISE A TREILLIS A LA CANELLE 065 PG-065-DANISH DOUGH Non Published Branded 127.58 GR 100 9 22.86 17.88 45.42 12.63 32.08 30.985 14.05 28.13 12.76 1.176 .033 Kosher - Dairy 7 8 120 INGREDIENTS FOR THE CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, SUGAR, DEXTROSE, MODIFIED PALM OIL, CINNAMON, YEAST, MARGARINE (VEGETABLE OILS (PALM, CANOLA, MODIFIED PALM), WATER, MONO AND DIGLYCERIDES, PRESERVATIVE (POTASSIUM SORBATE), CITRIC ACID, ARTIFICIAL FLAVOUR, VITAMIN A, VITAMIN D), CANOLA AND/OR SOYABEAN OIL, SALT, MALTODEXTRIN, COLOUR, WHEY (A MILK DERIVATIVE), WHEAT GLUTEN, MODIFIED CORN STARCH, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, MONO AND DIGLYCERIDES, SODIUM STEAROYL-2-LACTYLATE, BUTTER (CREAM (FROM MILK), SALT), SOYA LECITHIN, ASCORBIC ACID, ARTIFICIAL FLAVOUR, AZODICARBONAMIDE. PRODUCT NAME: PATE DE PATISSERIE DANOISE A TREILLIS A LA CANNELLE INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, SUCRE, DEXTROSE, HUILE DE PALMISTE MODIFIE, CANNELLE, LEVURE, MARGARINE (HUILE VEGETALE (PALMISTE, CANOLA, PALMISTE MODIFIE), EAU, MONO ET DIGLYCERIDES, AGENT DE CONSERVATION (SORBATE DE POTASSIUM), ACIDE CITRIQUE, AROME ARTIFICIELLE, VITAMINE A, VITAMINE D), HUILE DE CANOLA ET/OU SOYA, SEL, MALTODEXTRINE, COLORANT, PETIT- LAIT (UN DERIVE DE LAIT), GLUTEN DE BLE, AMIDON DE MAIS MODIFIE, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, MONO ET DIGLYCERIDES, STEAROYL-2-LACTYLATE DE SODIUM, BEURRE (CREME (PROVENANT DU LAIT), SEL), LECITHINE DE SOYA, ACIDE ASCORBIQUE, AROME ARTIFICIELLE, AZODICARBONAMIDE. 127 350.99 16.39 7.24 0.19 7.89 273.38 44.89 2.64 11.52 5.98 1.45 8.72 46.93 2.44 1 CINNAMON ROLL (118 G) 450 21 32 9 0.2 47 10 3 350 14 57 19 3 13 15 8 0 20 6 20 KEEP FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 1. REMOVE DESIRED AMOUNT OF DANISH DOUGH FROM THE CASE. RESEAL AND RETURN PARTIALLY USED CASES TO THE FREEZER IMMEDIATELY. 2. PLACE PRODUCT ON PARCHMENT PAPER LINED FULL SHEET PAN, COVER WITH PLASTIC. 3. DEFROST COMPLETELY AT ROOM TEMPERATURE OR IN COOLER OVERNIGHT. 4. PROOF DANISH AT 90 F (32 C) AND 80% HUMIDITY FOR 20 - 25 MINUTES OR UNTIL DOUBLE IN SIZE. 5. BAKING GUIDELINES: DECK OVEN: 350 F (175 C) FOR 15 - 20 MINUTES RACK OVEN: 375 F (190 C) FOR 15 - 20 MINUTES CONVECTION OVEN: 285 F - 300 F (140 C - 150 C) FOR 20 - 25 MINUTES 6. REMOVE FROM OVEN AND COMPLETELY COOL ON BAKING PAN BEFORE DISPLAYING OR PACKAGING. 7. WHEN COOL, DUST WITH POWDERED SUGAR OR ICE WITH RICH'S® VANILLA HEAT 'N ICE (P/C 21952). Suivre les directives sur l’étiquette 00057592291170 057592291170 29117 TDL 45540 CROISSANT PLAIN CROISSANT NATURE TDL 156 PG-156-TDL PL SWEET GOODS Non Published Private Label 99 GR 120 9.25 23.5 19.38 49.23 13.38 33.99 27.55 12.5 26.25 11.91 1.388 .039 Not Kosher 7 7 120 ENRICHED WHEAT FLOUR (FLOUR, ENZYME, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, HYDROGENATED SOYABEAN AND/OR COTTONSEED OILS, SUGAR, CONTAINS LESS THAN 2% OF THE FOLLOWING: FRUCTOSE, HYDROGENATED CANOLA OIL, SALT, YEAST, GUAR GUM, HYDROGENATED MODIFIED PALM OIL, MONO AND DIGLYCERIDES, EGGS, LOCUST BEAN GUM, LEAVENING (BAKING POWDER (SODIUM BICARBONATE, MONOCALCIUM PHOSPHATE, SODIUM ALUMINUM SULPHATE)), POTASSIUM ACID TARTRATE, SOYA LECITHIN, DATEM (ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES), TO PRESERVE FRESHNESS (POTASSIUM SORBATE), ARTIFICIAL FLAVOUR, ASCORBIC ACID, COLOUR (BETA CAROTENE), CITRIC ACID, AZODICARBONAMIDE. FARINE DE BLE ENRICHIE (FARINE, ENZYME, NIACINAMIDE, FER, MONONITRATE DE THIAMINE, RIBOFLAVINE, ACIDE FOLIQUE), EAU, HUILES DE SOYA OU/ET COTON HYDROGENEES, SUCRE, CONTIENT MOINS DE 2% DE CE QUI SUIT: FRUCTOSE, HUILE DE CANOLA HYDROGENEE, SEL, LEVURE, GOMME DE GUAR, HUILE DE PALMISTE HYDROGENEE MODIFIEE, MONO ET DIGLYCERIDES, OEUFS ENTIERS LIQUIDES, GOMME DE CAROUBIER, POUDRE A PATE (BICARBONATE DE SODIUM, PHOSPHATE MONOCALCIQUE, PHOSPHATE DOUBLE D'ALUMINUM ET DE SODIUM), TARTRATE ACIDE DE POTASSIUM, LECITHINE DE SOYA, ESTERS TARTRIQUES DE MONO ET DIGLYCERIDES ACETYLES, AGENT DE CONSERVATION (SORBATE DE POTASSIUM), ESSENCE ARTIFICIELLE, ACIDE ASCORBIQUE, COLORANT (BETA CAROTENE), ACIDE CITRIQUE, AZODICARBONAMIDE. 78 325.4 17.17 7.59 0.28 0 369.6 36.64 1.7 3.03 6.08 0 0 9.22 1.96 1 CROISSANT (78 G) 280 15 22 6 0.2 7 0 0 310 13 31 10 1 6 3 5 0 0 0 10 1. KEEP PRODUCT FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 2. REMOVE DESIRED NUMBER OF SHEETED PIZZA DOUGHS FROM THE FREEZER AND ALLOW EACH TO THAW OVERNIGHT ON OILED PIZZA PANS COVERED WITH PLASTIC. (AS AN ALTERNATIVE, THAW ON PIZZA PANS AND USE THE SAME DAY AFTER 2-3 HOURS THAW TIME AT ROOM TEMPERATURE, 75 F (23 C). MAXIMUM TIME IN RETARDER IS 3 DAYS. 3. REMOVE THAWED SHELLS FROM THE RETARDER (COOLER) AND TRANSFER TO PIZZA PANS. ALLOW DOUGH TO DOUBLE IN SIZE. Suivre les directives sur l’étiquette 00049800374799 049800374799 37479 ENGLISH TOFFEE COOKIE DOUGH PATE A BISCUIT TOFFEE ANGLAIS 033 PG-033-BRANDED COOKIE LINE Published Branded 42.5 GR 240 8.75 22.23 13.75 34.93 12.25 31.12 23.925 10.85 22.5 10.21 .853 .024 Kosher - Dairy 7 11 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED BLEACHED WHEAT FLOUR, SUGAR, TOFFEE BITS (SUGAR, BUTTER, ALMONDS, MILK CHOCOLATE (SUGAR, COCOA BUTTER, CHOCOLATE, NONFAT MILK, MILKFAT, LACTOSE, LECITHIN, SALT, ARTIFICIAL FLAVOUR), MILK, SALT), HYDROGENATED SOYABEAN OIL, WATER, GLUCOSE-FRUCTOSE, MODIFIED CORN STARCH, DRIED WHOLE EGG, REFINER'S MOLASSES, SODIUM BICARBONATE, SALT, NATURAL AND ARTIFICIAL FLAVOUR, BAKING POWDER, MONO AND DIGLYCERIDES, NATURAL FLAVOUR, SOYA LECITHIN, VITAMIN A, SOYABEAN OIL, COLOUR. MANUFACTURED ON SHARED EQUIPMENT WITH PEANUTS AND TREE NUTS PRODUCT NAME: A BISCUITS AU TOFFEE ANGLAIS INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE BLANCHIE, SUCRE, BRISURES DE TOFFEE (SUCRE, BEURRE, D'AMANDE, CHOCOLAT DU LAIT (SUCRE, BEURRE DE CACAO, CHOCOLAT, LAIT ECREME, GRAS DE LAIT, LACTOSE, LECITHINE, SEL, ESSENCE ARTIFICIELLE), LAIT, SEL), HUILE DE SOYA HYDROGENEE, EAU, GLUCOSE-FRUCTOSE, AMIDON DE MAIS MODIFIE, POUDRE D'OEUF ENTIER, MELASSE DE RAFFINEUR, BICARBONATE DE SODIUM, SEL, AROME NATURELLE ET ARTIFICIELLE, POUDRE A PATE, MONO ET DIGLYCERIDES, AROME NATURELLE, LECITHINE DE SOYA, VITAMINE A, HUILE DE SOYA, COLORANT. PRODUIT AVEC UN EQUIPMENT AYANT ETE EN CONTACT AVEC DES ARACHIDES ET DES NOIX 39 417.86 16.39 4.96 4.59 15.93 555.39 62.32 0.87 35.73 4.89 178.77 0.01 35.48 1.77 1 COOKIE (39 G) 170 6 10 2 2 4 5 2 220 9 25 8 0 0 14 2 8 0 2 4 KEEP PRODUCT FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 1. REMOVE FROZEN COOKIE PIECES FROM CASE AND PLACE 24 COOKIES (6 X 4) ONTO A PARCHMENT PAPER LINED FULL SHEET PAN. 2. BAKING TIME AND TEMPERATURE GUIDELINES: DECK AND ROTARY OVEN: 350 F (175 C) FOR 12 - 14 MINUTES COMMERCIAL CONVECTION OVEN: 300 F (150 C) FOR 12 - 14 MINUTES RICH'S SMALL CONVECTION OVEN: 300 F (150 C) FOR 14 - 16 MINUTES (NOTE: OVEN TEMPERATURES VARY; BAKE COOKIES UNTIL LIGHTLY BROWN. COOKIES WILL CONTINUE TO BAKE AS THEY COOL ON PAN. DO NOT OVERBAKE.) 3 REMOVE FROM OVEN AND COOL COMPLETELY ON BAKING PAN BEFORE DISPLAYING OR PACKAGING. MODE D'EMPLOI: GARDER LE PRODUIT AU CONGELATEUR A UNE TEMPERATURE DE 0 F (-18 C) OU MOINS JUSQU'A L'UTILISATION. 1. RETIRER LES MORCEAUX DE BISCUITS SURGELES DE LA CAISSE ET DISPOSER 24 BISCUITS (6 X 4) SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMINE. 2. GUIDE DE CUISSON ET DE TEMPERATURE: FOUR A ETAGE OU ROTATIF: 350 F (175 C) PENDANT 12 (More...) Mode d'emploi: Garder le produit au congelateur a une temperature de 0 F (-18 C) ou moins jusqu'a l'utilisation. 1. Retirer les morceaux de biscuits surgeles de la caisse et disposer 24 biscuits (6 x 4) sur une plaque recouverte d'un papier parchemine. 2. Guide de cuisson et de temperature : Four a etage ou rotatif : 350 F (175 C) pendant 12 a 14 minutes -Four a convection commercial : 300 F (150 C) pendant 12 a 14 minutes Petit four a convection Rich : 300 F (150 C) pendant 14 a 16 minutes (Note : la temperature des fours varie; cuire jusqu'a ce que les biscuits soient legerement bruns. Les biscuits continueront de cuire pendant qu'ils refroidissent. Ne pas trop cuire). 3. Retirer du four et laisser refroidir completement sur la plaque avant d'etaler ou d'emballer. 10049800877839 049800877832 87783 FRENCH BREADSTICK BATONNETS DE PAIN FRANCAIS 303 PG-303-PARBAKED ROLLS Published Branded 42.5 GR 120 10.75 27.31 19.5 49.53 11.63 29.54 15.05 6.83 13.5 6.12 1.411 .04 Kosher - Parve 7 8 270 ENRICHED WHEAT FLOUR (FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, CONTAINS LESS THAN 2% OF THE FOLLOWING: SALT, YEAST, DEXTROSE, DATEM, MALTED BARLEY FLOUR, CALCIUM SULFATE, ASCORBIC ACID, ENZYME. ENRICHED WHEAT FLOUR (FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, CONTAINS LESS THAN 2% OF THE FOLLOWING: SALT, YEAST, DEXTROSE, DATEM, MALTED BARLEY FLOUR, CALCIUM SULFATE, ASCORBIC ACID, ENZYME. 45 256.02 1.33 0.28 0 0 484.56 52.24 1.98 0.03 8.77 0.23 0 12.06 3.19 1 BREADSTICK (45 G) 130 0.5 1 0.1 0 0 0 0 250 10 27 9 1 4 0 4 0 0 10 1. KEEP PRODUCT FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 2. REMOVE DESIRED NUMBER OF SHEETED PIZZA DOUGHS FROM THE FREEZER AND ALLOW EACH TO THAW OVERNIGHT ON OILED PIZZA PANS COVERED WITH PLASTIC. (AS AN ALTERNATIVE, THAW ON PIZZA PANS AND USE THE SAME DAY AFTER 2-3 HOURS THAW TIME AT ROOM TEMPERATURE, 75 F (23 C). MAXIMUM TIME IN RETARDER IS 3 DAYS. 3. REMOVE THAWED SHELLS FROM THE RETARDER (COOLER) AND TRANSFER TO PIZZA PANS. ALLOW DOUGH TO DOUBLE IN SIZE. Suivre les directives sur l’étiquette 00049800396852 049800396852 39685 GOLD: PEANUT BUTTER COOKIE DOUGH PATE A BISCUITS OR - BEURRE D'ARACHIDES 046 PG-046-MRS. RICH'S GOLD Published Branded 42.5 GR 240 8 20.32 13.75 34.93 11.75 29.85 23.913 10.85 22.5 10.21 .748 .021 Kosher - Dairy 7 11 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, SUGAR, PEANUT BUTTER (PEANUTS, DEXTROSE, HYDROGENATED COTTONSEED, RAPESEED AND/OR SOYABEAN OIL, SALT), HYDROGENATED SOYABEAN OIL, GLUCOSE-FRUCTOSE, WATER, REFINER'S MOLASSES, DRIED WHOLE EGG, SODIUM BICARBONATE, HYDROGENATED COTTONSEED OIL, BAKING POWDER, SALT, MODIFIED CORN STARCH, ARTIFICIAL FLAVOR. MANUFACTURED ON SHARED EQUIPMENT WITH TREE NUTS AND DAIRY PRODUCT NAME: OR: PATE A BISCUITS AU BEURRE D'ARACHIDES INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, SUCRE, BEURRE D'ARACHIDE (ARACHIDES, DEXTROSE, HUILE DE COTON, COLZA ET/OU SOYA HYDROGENEE, SEL), HUILE DE SOYA HYDROGENEE, GLUCOSE-FRUCTOSE, EAU, MELASSE DE RAFFINEUR, POUDRE D'OEUF ENTIER, BICARBONATE DE SODIUM, HUILE DE COTON HYDROGENEE, POUDRE A PATE, SEL, AMIDON DE MAIS MODIFIE, ESSENCE ARTIFICIELLE. PRODUIT AVEC UN EQUIPEMENT AYANT ETE EN CONTACT AVEC DES NOIX ET LA LAITERIE 39 450.92 23.36 5.63 4.6 6.07 578.84 52.82 2.23 28.59 7.36 2.1 0.01 58.26 2.03 1 COOKIE (39 G) 180 9 14 2 2 4 0 0 230 10 21 7 1 4 11 3 0 0 2 6 KEEP PRODUCT FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 1. REMOVE FROZEN COOKIE PIECES FROM CASE AND PLACE 24 COOKIES (6 X 4) ONTO A PARCHMENT PAPER LINED FULL SHEET PAN. 2. BAKING TIME AND TEMPERATURE GUIDELINES: DECK AND ROTARY OVEN: 350 F (175 C) FOR 17-20 MINUTES COMMERCIAL CONVECTION OVEN: 300 F (150 C) FOR 13-16 MINUTES RACK OVEN: 350 F (175 C) FOR 12-15 MINUTES (NOTE: OVEN TEMPERATURES VARY; BAKE COOKIES UNTIL LIGHTLY BROWN. COOKIES WILL CONTINUE TO BAKE AS THEY COOL ON PAN. DO NOT OVERBAKE.) 3. REMOVE FROM OVEN AND COOL COMPLETELY ON BAKING PAN BEFORE DISPLAYING OR PACKAGING. MODE D'EMPLOI: Garder le produit au congelateur a 0 F (-18 C) ou moins jusqu'a l'utilisation. 1. Retirer les morceaux de biscuits surgeles de la caisse et disposer 24 biscuits (6 x 4) sur une plaque recouverte d'un papier parchemin. 2. Temps de cuisson et guides de temperature: Four a etage ou rotatif: 350 F (175 C) pendant 17 a 20 minutes Four a convection commercial: 300 F (150 C) pendant 13 a 16 minutes Four a chariot: 350 F (175 C) pendant 12 a 15 minutes (Note: les temperatures des fours varient; cuire jusqu'a ce que les biscuits soient legerement bruns. Les biscuits continueront a cuire pendant qu'ils refroidissent sur la plaque. Ne pas trop cuire.) 3. Retirer du four et laisser refroidir completement sur la plaque avant de mettre en etalage ou d'emballer. 00049800710672 049800710672 71067 PIZZA BUN DISK DOUGH PATE A PIZZA DISQUE 029 PG-029-SHEETED PIZZA Published Branded 71 GR 180 9.13 23.19 15.25 38.74 10.25 26.04 30.006 13.61 28.13 12.76 .826 .023 Kosher - Parve 6 10 150 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, SOYABEAN OIL, SALT, SUGAR, SODIUM STEAROYL-2-LACTYLATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, ENZYME. DO NOT INCLUDE ON THE LABEL (FOR INFORMATION ONLY) INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, LEVURE, HUILE DE SOYA, SEL, SUCRE, STEAROYL-2-LACTYLATE DE SODIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE, ENZYME. 70.8 228.39 2.66 0.6 0.03 0 531.17 42.35 1.78 0.9 8.76 0 0 12.59 2.64 1 PIZZA CRUST (61 G) 160 2 3 0.4 0 2 0 0 380 16 30 10 1 5 1 6 0 0 0 15 1. KEEP PRODUCT FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 2. REMOVE DESIRED NUMBER OF PIZZA BUN DISK DOUGHS FROM THE FREEZER AND ALLOW EACH TO THAW OVERNIGHT ON OILED PIZZA PANS COVERED WITH PLASTIC. (AS AN ALTERNATIVE, THAW ON PIZZA PANS AND USE THE SAME DAY AFTER 2-3 HOURS THAW TIME AT ROOM TEMPERATURE, 75 F (23 C). MAXIMUM TIME IN RETARDER IS 3 DAYS. 3. REMOVE THAWED DISKS FROM THE RETARDER (COOLER) AND TRANSFER TO PIZZA PANS. ALLOW DOUGH TO DOUBLE IN SIZE. 4. TO PREVENT PRODUCT FROM DRYING OUT DURING TEMPERING (THAWING), COVER WITH PLASTIC OR BRUSH WITH OIL. 5. CAREFULLY DOCK THE DOUGH TO MINIMIZE BLISTERING AND/OR BUBBLING DURING BAKING. FOR A THICKER CRUST, ALLOW THE PIZZA TO CONTINUE TO RISE UNTIL DESIRED THICKNESS IS OBTAINED. 6. ADD SAUCE, CHEESE AND TOPPINGS. 7. BAKE AS FOLLOWS: DECK OVEN: 500 F (260 C) 8 - 11 MINUTES CONVECTION OVEN: 375 F (190 C) 7 - 10 MINUTES FORCED AIR CONVEYOR: 500 F (260 C) 4.5 - 5.5 MINUTES CONVENTIONAL OVEN: (More...) Suivre les directives sur l’étiquette 00049800497573 49757 TWIST DONUTS (ZTF - US ONLY) TORSADE (TWIST) 098 PG-098-RICH'S RTF SPECIALTY Published Branded 56.7 GR 60 8.75 22.23 19.81 50.32 13.13 33.35 8.875 4.03 7.5 3.4 1.317 .037 Kosher - Dairy 10 7 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, PALM OIL, DEXTROSE, SOYABEAN OIL (TBHQ ADDED TO PRESERVE FRESHNESS), YEAST, SALT, SOYA FLOUR, WHEY POWDER (A MILK DERIVATIVE), MONOGLYCERIDES, SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, SODIUM STEAROYL-2-LACTYLATE, NATURAL AND ARTIFICIAL FLAVOUR, PRESERVATIVE (CALCIUM PROPIONATE), SKIM MILK POWDER, MODIFIED CELLULOSE, GUAR GUM, XANTHAN GUM, COLOUR, ASCORBIC ACID. MANUFACTURED ON SHARED EQUIPMENT WITH EGGS FOR INFORMATION ONLY - DO NOT PUT ON LABEL INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, HUILE DE PALM, DEXTROSE, HUILE DE SOYA (AGENTS DE CONSERVATIONS (TBHQ)), LEVURE, SEL, FARINE DE SOYA, POUDRE DE PETIT-LAIT (UN DERIVE DE LAIT), MONOGLYCERIDES, PYROPHOSPHATE ACIDE DE SODIUM, BICARBONATE DE SODIUM, STEAROYL-2-LACTYLATE DE SODIUM, AROME NATURELLE ET ARTIFICIELLE, AGENTS DE CONSERVATION (PROPIONATE DE CALCIQUE), LAIT ECREME EN POUDRE, CELLULOSE MODIFIE, GOMME DE GUAR, GOMME DE XANTHANE, COLORANT, ACIDE ASCORBIQUE. PRODUIT AVEC UN EQUIPEMENT AYANT ETE EN CONTACT AVEC L'OEUFS 56.7 399.77 25.34 11.91 0.19 0.15 386.5 36.78 1.4 4.81 6.15 12.65 0.08 13.47 2.1 1 DONUT (56 G) 230 14 22 7 0.1 34 0 0 220 9 21 7 1 3 3 3 0 0 0 8 KEEP FROZEN 0 F (-18 C) OR BELOW. 1. PLACE 6 X 4 ON LINED SHEET PAN. 2. THAW FOR 60 MINUTES AT ROOM TEMPERATURE. 3. HEAT IN 375 F (190 C) OVEN FOR 2 - 3 MINUTES. 4. FINISH: GLAZE OR GRANULATED SUGAR IMMEDIATELY, ICE OR DONUT SUGAR WHEN COOL. Suivre les directives sur l’étiquette 00773889125026 12502 PLAIN CROISSANT DGH - MEDIUM CROISSANTS NATURE (MOYENS) 282 PG-282-CROISSANT DOUGH Non Published Branded 71 GR 150 7 17.78 17.88 45.42 12.63 32.08 26 11.79 23.44 10.63 .915 .026 Kosher - Dairy 7 8 120 INGREDIENTS FOR THE CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, MODIFIED PALM OIL, SUGAR, YEAST, CANOLA AND/OR SOYABEAN OIL, MARGARINE (VEGETABLE OILS (PALM, CANOLA, MODIFIED PALM), WATER, MONO AND DIGLYCERIDES, PRESERVATIVE (POTASSIUM SORBATE), CITRIC ACID, ARTIFICIAL FLAVOUR, VITAMIN A, VITAMIN D), SALT, WHEY (A MILK DERIVATIVE), WHEAT GLUTEN, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, MONO AND DIGLYCERIDES, SODIUM STEAROYL-2-LACTYLATE, SOYA LECITHIN, ARTIFICIAL FLAVOUR, COLOUR, ASCORBIC ACID, AZODICARBONAMIDE. PRODUCT NAME: PATE DE CROISSANT SIMPLE - MOYEN INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, HUILE DE PALMISTE MODIFIE, SUCRE, LEVURE, HUILE DE CANOLA ET/OU SOYA, MARGARINE (HUILE VEGETALE (PALMISTE, CANOLA, PALMISTE MODIFIE), EAU, MONO ET DIGLYCERIDES, AGENT DE CONSERVATION (SORBATE DE POTASSIUM), ACIDE CITRIQUE, AROME ARTIFICIELLE, VITAMINE A, VITAMINE D), SEL, LACTOSERUM (UN DERIVE DE LAIT), GLUTEN DE BLE, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, MONO ET DIGLYCERIDES, STEAROYL-2-LACTYLATE DE SODIUM, LECITHINE DE SOYA, AROME ARTIFICIELLE, COLORANT, ACIDE ASCORBIQUE, AZODICARBONAMIDE. 70 350.68 18.72 8.17 0.21 0.21 365.02 38.51 1.71 3.9 7.04 0.63 10.63 29.12 2.17 1 CROISSANT (58 G) 250 13 20 6 0.1 29 0 0 260 11 27 9 1 5 3 5 0 10 2 10 KEEP FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 1. REMOVE DESIRED NUMBER OF CROISSANTS FROM SHIPPER. RESEAL AND RETURN PARTIAL BOX TO FREEZER IMMEDIATELY. 2. PLACE DESIRED AMOUNT OF CROISSANTS ON A PARCHMENT PAPER LINED FULL SHEET PAN; COVER WITH PLASTIC. 3. THAW IN RETARDER OVERNIGHT, OR AT ROOM TEMPERATURE. 4. SHAPE CROISSANTS BY BENDING UNTIL TIPS TOUCH IN C SHAPE. 5. PROOF UNTIL DOUBLE IN SIZE AT 90 F (32 C) AND 75% HUMIDITY. 6. BAKING GUIDELINES: DECK OVEN: 350 F - 375 F (175 C - 190 C) FOR 16 - 18 MINUTES RACK OVEN: 375 F - 400 F (190 C - 205 C) FOR 16 - 18 MINUTES CONVECTION OVEN: 300 F - 325 F (150 C - 160 C) FOR 16 - 18 MINUTES Suivre les directives sur l’étiquette 00057592291163 057592291163 29116 TDL 45542 CROISSANT CHOCOLATE CROISSANT AU CHOCOLAT TDL 156 PG-156-TDL PL SWEET GOODS Non Published Private Label 99.2 GR 110 9.25 23.5 19.38 49.23 13.38 33.99 25.362 11.5 24.06 10.91 1.388 .039 Not Kosher 7 7 120 ENRICHED WHEAT FLOUR (FLOUR, ENZYME, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, CHOCOLATE FILLING (SUGAR, HYDROGENATED PALM OIL, COCOA, NONFAT DRY MILK, SOYA PROTEIN, SOYA LECITHIN, SALT, ARTIFICIAL FLAVOUR), HYDROGENATED SOYABEAN AND/OR COTTONSEED OILS, SUGAR, CONTAINS LESS THAN 2% OF THE FOLLOWING: FRUCTOSE, HYDROGENATED CANOLA OIL, SALT, YEAST, GUAR GUM, HYDROGENATED MODIFIED PALM OIL, MONO AND DIGLYCERIDES, EGGS, LOCUST BEAN GUM, LEAVENING (BAKING POWDER (SODIUM BICARBONATE, MONOCALCIUM PHOSPHATE, SODIUM ALUMINUM SULFATE)), POTASSIUM ACID TARTRATE, SOYA LECITHIN, DATEM (ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES), TO PRESERVE FRESHNESS (POTASSIUM SORBATE), ARTIFICIAL FLAVOUR, ASCORBIC ACID, COLOUR (BETA CAROTENE), CITRIC ACID, AZODICARBONAMIDE. FARINE DE BLE ENRICHIE (FARINE, ENZYME, NIACINAMIDE, FER, MONONITRATE DE THIAMINE, RIBOFLAVINE, ACIDE FOLIQUE), EAU, REMPLISSAGE DE CHOCOLAT (SUCRE, HUILE DE PALMISTE HYDROGENEE, CACAO, LAIT ECREME EN POUDRE, PROTEINE DE SOYA, LECITHINE DE SOYA, SEL, ESSENCE ARTIFICIELLE), HUILES DE SOYA OU/ET COTON HYDROGENEES, SUCRE, CONTIENT MOINS DE 2% DE CE QUI SUIT: FRUCTOSE, HUILE DE CANOLA HYDROGENEE, SEL, LEVURE, GOMME DE GUAR, HUILE DE PALMISTE HYDROGENEE MODIFIEE, MONO ET DIGLYCERIDES, OEUFS ENTIERS LIQUIDES, GOMME DE CAROUBIER, POUDRE A PATE (BICARBONATE DE SODIUM, PHOSPHATE MONOCALCIQUE, PHOSPHATE DOUBLE D'ALUMINUM ET DE SODIUM), TARTRATE ACIDE DE POTASSIUM, LECITHINE DE SOYA, ESTERS TARTRIQUES DE MONO ET DIGLYCERIDES ACETYLES, AGENT DE CONSERVATION (SORBATE DE POTASSIUM), ESSENCE ARTIFICIELLE, ACIDE ASCORBIQUE, COLORANT (BETA CAROTENE), ACIDE CITRIQUE, AZODICARBONAMIDE. 80 323.83 15.74 6.51 0.23 0.03 332.85 39.92 1.76 9.01 5.61 12.45 0 19.63 1.85 1 CROISSANT (80 G) 280 14 21 6 0.2 6 0 0 290 12 34 11 2 6 8 5 2 0 2 10 KEEP FROZEN DO NOT INCLUDE ON THE LABEL (FOR INFORMATION ONLY): PRODUCT IS READY TO BAKE, DO NOT THAW. REMOVE DESIRED AMOUNT OF CROISSANTS FROM THE SHIPPER. RESEAL PARTIALLY USED BOX AND RETURN TO FREEZER IMMEDIATELY. PRE-HEAT GARLAND OVEN TO 325 F (160 C). PLACE 12 CROISSANTS ON A BAKING TRAY LINED WITH SILICONE PAPER. BAKE IN PRE-HEATED OVEN AT 325 F (160 C) WITH FAN DELAY FOR 10 MINUTES, BAKE 22 - 25 MINUTES AT HIGH FAN. TOTAL BAKING TIME 30 - 35 MINUTES OR UNTIL GOLDEN BROWN. BAKING TIMES WILL VARY DEPENDING ON TYPE OF OVEN. CHOCOLATE CROISSANTS: WHEN COOL, DUST WITH ICING SUGAR AND DRIZZLE MELTED CHOCOLATE . Suivre les directives sur l’étiquette 00773889275325 27532 TURNOVER DGH (SGRD)-ART FL CHRY IN TRAYS PATE DE CHAUSSON (SUCRES) AUX CERISES - AROMES ARTIFICIEL (SUR PLATEAU) 066 PG-066-PUFF PASTRY DOUGH Non Published Branded 106 GR 84 8 20.32 17.88 45.42 12.63 32.08 22.247 10.09 19.69 8.93 1.045 .03 Kosher - Parve 7 8 240 INGREDIENTS FOR THE CANADIAN MARKET: CHERRY FILLING (GLUCOSE-FRUCTOSE, CHERRIES (MAY CONTAIN PITS), WATER, MODIFIED CORN STARCH, SUGAR, SODIUM CITRATE, CITRIC ACID, SALT, MALIC ACID, GELLAN GUM, XANTHAN GUM, LOCUST BEAN GUM, CARRAGEENAN, PRESERVATIVES (SODIUM BENZOATE, POTASSIUM SORBATE), NATURAL AND ARTIFICIAL FLAVOUR, COLOURS), ENRICHED BLEACHED WHEAT FLOUR, WATER, MODIFIED PALM OIL, SUGAR, CANOLA AND/OR SOYABEAN OIL, MARGARINE (VEGETABLE OILS (PALM, CANOLA, MODIFIED PALM), WATER, MONO AND DIGLYCERIDES, PRESERVATIVE (POTASSIUM SORBATE), CITRIC ACID, ARTIFICIAL FLAVOUR, VITAMIN A, VITAMIN D), SALT, SUGAR, VINEGAR, ARTIFICIAL FLAVOUR, MONOGLYCERIDES, SOYA LECITHIN, COLOUR, L-CYSTEINE HYDROCHLORIDE, ASCORBIC ACID, AZODICARBONAMIDE, ENZYME. PRODUCT NAME: PATE DE CHAUSSON (SUCRES) AUX CERISES - AROMES ARTIFICIELLE (SUR PLATEAU) INGREDIENTS POUR LE MARCHE CANADIEN: REMPLISSAGE AUX CERISES (GLUCOSE-FRUCTOSE, CERISES (PEUT CONTENIR DES PUITS), EAU, AMIDON DE MAIS MODIFIE, SUCRE, CITRATE DE SODIUM, ACIDE CITRIQUE, SEL, ACIDE MALIQUE, GOMME DE GELLAN, GOMME DE XANTHANE, GOMME DE CAROUBIER, CARRAGHENINE, AGENTS DE CONSERVATION (BENZOATE DE SODIUM, SORBATE DE POTASSIUM), AROME NATURELLE ET ARTIFICIELLE, COLORANT), FARINE DE BLE ENRICHIE BLANCHIE, EAU, HUILE DE PALMISTE MODIFIE, SUCRE, HUILE DE CANOLA ET/OU SOYA, MARGARINE (HUILE VEGETALE (PALMISTE, CANOLA, PALMISTE MODIFIE), EAU, MONO ET DIGLYCERIDES, AGENT DE CONSERVATION (SORBATE DE POTASSIUM), ACIDE CITRIQUE, AROME ARTIFICIELLE, VITAMINE A, VITAMINE D), SEL, SUCRE, VINAIGRE, AROME ARTIFICIELLE, MONOGLYCERIDES, LECITHINE DE SOYA, COLORANT, L-CYSTEINE CHLORHYDRATE, ACIDE ASCORBIQUE, AZODICARBONAMIDE, ENZYME. 106 357.28 21.12 8.69 0.23 0 267.2 38.09 1.14 12.36 3.71 12.73 0.15 7.71 1.17 1 TURNOVER (89 G) 380 22 34 9 0.2 47 0 0 280 12 40 13 1 5 13 4 2 0 0 8 KEEP FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 1. REMOVE TURNOVER DOUGH FROM THE CASE. RESEAL AND RETURN PARTIALLY USED CASES TO THE FREEZER IMMEDIATELY. 2. PLACE 15 TURNOVERS IN A 3 X 5 CONFIGURATION ON A PARCHMENT PAPER LINED FULL SHEET PAN. 3. MAKE TWO SMALL CUTS WITH A KNIFE OR SCISSORS ON TOP OF EACH TURNOVER TO RELEASE EXTRA STEAM DURING BAKING. 4. BAKING GUIDELINES: (FOR BEST RESULTS, THAW 30 MINUTES PRIOR TO BAKING) DECK OVEN 350 F (175 C) FOR 35 - 40 MINUTES RACK OVEN 375 - 400 F (190 - 205 C) FOR 30 - 40 MINUTES CONVECTION OVEN 350 - 375 F (175 - 190 C) FOR 30 - 35 MINUTES 5. REMOVE FROM OVEN AND COMPLETELY COOL ON BAKING PAN BEFORE DISPLAYING OR PACKAGING. Suivre les directives sur l’étiquette 00750903902177 90217 JWA UNICED 10" WHITE LAYER CAKE GATEAU A LA VANILLE 10" JWA PG-660-JWA UNICED Published Branded 653 GR 12 11 27.94 22 55.88 11.25 28.58 19 8.62 17.25 7.82 1.576 .045 Kosher - Dairy 4 8 270 INGREDIENTS FOR CANADIAN MARKET: SUGAR, ENRICHED BLEACHED WHEAT FLOUR, WATER, SOYABEAN OIL, VEGETABLE SHORTENING (HYDROGENATED SOYABEAN AND COTTONSEED OILS, MONO AND DIGLYCERIDES), SKIM MILK POWDER, GLUCOSE SYRUP SOLIDS, DRIED EGG WHITE, DRIED EGG YOLK, MODIFIED CORN STARCH, PROPYLENE GLYCOL MONO AND DIESTERS OF FATS AND FATTY ACIDS, SALT, SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, DEXTROSE, NATURAL AND ARTIFICIAL FLAVOUR, POLYSORBATE 60, SODIUM CASEINATE (A MILK DERIVATIVE), MONOCALCIUM PHOSPHATE, SOYA LECITHIN, SODIUM STEAROYL-2-LACTYLATE, MODIFIED CELLULOSE, GUAR GUM, XANTHAN GUM, BUTTER, CORN STARCH. PRODUCT NAME: GATEAU BLANC 10" NON GLACE JWA INGREDIENTS POUR LE MARCHE CANADIEN: SUCRE, FARINE DE BLE ENRICHIE BLANCHIE, EAU, HUILE DE SOYA, SHORTENING VEGETALE (HUILE DE SOYA ET COTON HYDROGENEE, MONO ET DIGLYCERIDES), LAIT ECREME EN POUDRE, SOLIDES DE SIROP DE GLUCOSE, POUDRE DE BLANC D'OEUF, POUDRE DE JAUNE D'OEUF, AMIDON DE MAIS MODIFIE, GLYCOL DE PROPYLENE MONO ET DIESTERS DES GRAISSES ET DES ACIDES GRAS, SEL, PYROPHOSPHATE ACIDE DE SODIUM, BICARBONATE DE SODIUM, DEXTROSE, ESSENCE NATURELLE ET ARTIFICIELLE, POLYSORBATE 60, CASEINATE DE SODIUM (UN DERIVE DE LAIT), PHOSPHATE MONOCALCIQUE, LECITHINE DE SOYA, STEAROYL-2-LACTYLATE DE SODIUM, CELLULOSE MODIFIE, GOMME DE GUAR, GOMME DE XANTHANE, BEURRE, AMIDON DE MAIS. 81 334.87 11.06 2.91 1.37 47.59 523.9 51.96 0.66 31.16 6.58 21.5 0.13 50.49 1.39 1/8 CAKE (81 G) 270 9 14 2.5 1 3 40 13 420 18 42 14 1 2 25 5 2 0 4 8 HANDLING INSTRUCTIONS NOT REQUIRED. Suivre les directives sur l’étiquette 00049800047815 049800047815 04781 SHELL DONUT (ZTF - US ONLY) BEIGNETS A REMPLIR 067 PG-067-FRIED DONUTS Published Branded 63.79 GR 96 12.38 31.45 19.5 49.53 12.88 32.72 15.135 6.87 13.5 6.12 1.799 .051 Kosher - Dairy 7 7 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, PALM OIL, WATER, DEXTROSE, SOYABEAN OIL (TBHQ ADDED TO PRESERVE FRESHNESS), YEAST, SALT, SOYA FLOUR, WHEY POWDER (A MILK DERIVATIVE), MONOGLYCERIDES, SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, SODIUM STEAROYL-2-LACTYLATE, NATURAL AND ARTIFICIAL FLAVOUR, PRESERVATIVE (CALCIUM PROPIONATE), SKIM MILK POWDER, MODIFIED CELLULOSE, GUAR GUM, XANTHAN GUM, COLOUR, ASCORBIC ACID. MANUFACTURED ON SHARED EQUIPMENT WITH EGGS PRODUCT NAME: BEIGNETS A REMPLIR INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, HUILE DE PALM, EAU, DEXTROSE, HUILE DE SOYA (AGENTS DE CONSERVATIONS (TBHQ)), LEVURE, SEL, FARINE DE SOYA, POUDRE DE PETIT-LAIT (UN DERIVE DE LAIT), MONOGLYCERIDES, PYROPHOSPHATE ACIDE DE SODIUM, BICARBONATE DE SODIUM, STEAROYL-2-LACTYLATE DE SODIUM, AROME NATURELLE ET ARTIFICIELLE, AGENTS DE CONSERVATION (PROPIONATE DE CALCIQUE), LAIT ECREME EN POUDRE, CELLULOSE MODIFIE, GOMME DE GUAR, GOMME DE XANTHANE, COLORANT, ACIDE ASCORBIQUE. PRODUIT AVEC UN EQUIPEMENT AYANT ETE EN CONTACT AVEC L'OEUF 63.8 419.91 28.29 13.44 0.19 0.14 371.93 35.39 1.35 4.62 5.92 12.17 0.08 12.96 2.02 1 DONUT (63 G) 270 18 28 9 0.1 43 0 0 240 10 23 8 1 3 3 4 0 0 0 10 KEEP FROZEN 0 F (-18 C) OR BELOW 1. PLACE 4 X 6 ON LINED SHEET PAN. 2. THAW FOR 60 MINUTES AT ROOM TEMPERATURE. 3. HEAT AT 375 F (190 C) FOR 2 - 3 MINUTES. 4. FINISH: GLAZE OR GRANULATED SUGAR IMMEDIATELY, ICE OR DONUT SUGAR WHEN COOL. MODE D'EMPLOI: MAINTENEZ CONGELE 0 F (-18 C) OU MOINS 1. DISPOSER EN RANGEES DE 4 X 6 SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. 2. LAISSER DEGELER A LA TEMPERATURE DE LA PIECE PENDANT 60 MINUTES. 3. CHAUFFER A 375 F (190 C) PENDANT 2 A 3 MINUTES. 4. FINITION: GLACAGE OU SUCRE GRANULE IMMEDIATEMENT, FONDANT OU SUCRE A BEIGNET UNE FOIS REFROIDI. MODE D'EMPLOI: 1. DISPOSER EN RANGEES DE 4 X 6 SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. 2. LAISSER DEGELER A LA TEMPERATURE DE LA PIECE PENDANT 60 MINUTES. 3. CHAUFFER A 375 F (190 C) PENDANT 2 - 3 MINUTES. 4. FINITION: GLACAGE OU SUCRE GRANULE IMMEDIATEMENT, FONDANT OU SUCRE A BEIGNET UNE FOIS REFROIDI. 00057592735179 057592735179 73517 PUMPERNICKEL BREAD DOUGH PATE A PAIN PUMPERNICKEL 305 PG-305-MULTI GRAIN RYE Published Branded 555 GR 24 8.25 20.96 17.63 44.78 13.25 33.66 31.141 14.13 29.4 13.34 1.115 .032 Kosher - Parve 8 8 120 ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, RYE FLOUR, RYE FLAKES, SALT, COLOUR, WHEAT GLUTEN, SOYABEAN OIL, CARAWAY SEEDS, SODIUM STEAROYL-2-LACTYLATE, FUMARIC ACID, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, SPICES, ACETIC ACID, ONION POWDER, ASCORBIC ACID, ENZYME. PRODUCT NAME: PATE A PAIN PUMPERNICKEL INGREDIENTS: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, LEVURE, FARINE DE SEIGLE, FLOCONS DE SEIGLE, SEL, COLORANT, GLUTEN DE BLE, HUILE DE SOYA, GRAINES DE CARVI, STEAROYL-2-LACTYLATE DE SODIUM, ACIDE FUMARIQUE, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, EPICES, ACIDE ACETIQUE, POUDRE D'OIGNON, ACIDE ASCORBIQUE, ENZYME. 56.5 222.44 1.61 0.42 0.01 0 676.2 42.83 2.68 0.37 9.15 0.02 0 59.15 2.38 1 SLICE (50 G) 130 1 1 0.2 0 1 0 0 380 16 24 8 2 6 0 5 0 0 4 10 1. PLACE FROZEN BREAD ON A LINED SHEET PAN. DEFROST OVERNIGHT IN THE RETARDER. 2. PLACE DOUGH IN A ROUND PAN OR BREAD PAN. GIVE 20 - 30 MINUTES FLOOR TIME. 3. PROOF UNTIL 1 1/2 TIMES THE SIZE. 4. PLACE STEAM IN OVEN. PLACE BREAD IN OVEN, PLACE STEAM IN OVEN AGAIN. 5. BAKE UNTIL THE BREAD SOUNDS HOLLOW WHEN TAPPED ON THE BOTTOM. OVEN TEMPERATURE: CONVENTIONAL: 375 F - 400 F (190 C - 205 C) CONVECTION: 350 F (175 C) MODE D'EMPLOI: 1. PLACER LA PATE A PAIN SURGELEE SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. LAISSER DEGELER TOUTE LA NUIT AU REFRIGERATEUR. 2. PLACER LA PATE DANS UN MOULE ROND OU DANS UN MOULE A PAIN. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQU'A CE QU'ILS AIENT ATTEINT 1 1/2 FOIS LEUR GROSSEUR. 4. INJECTER DE LA VAPEUR DANS LE FOUR. PLACER LES PAINS DANS LE FOUR ET INJECTER DE NOUVEAU DE LA VAPEUR. 5. CUIRE JUSQU'A CE QUE LE DESSOUS DU PAIN FASSE UN SON CREUX LORSQU ON LUI DONNE UN LEGER COUP. (More...) MODE D'EMPLOI: 1. PLACER LA PATE A PAIN SURGELEE SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. LAISSER DEGELER TOUTE LA NUIT AU REFRIGERATEUR. 2. PLACER LA PATE DANS UN MOULE ROND OU DANS UN MOULE A PAIN. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQU'A CE QU'ILS AIENT ATTEINT 1 1/2 FOIS LEUR GROSSEUR. 4. INJECTER DE LA VAPEUR DANS LE FOUR. PLACER LES PAINS DANS LE FOUR ET INJECTER DE NOUVEAU DE LA VAPEUR. 5. CUIRE JUSQU'A CE QUE LE DESSOUS DU PAIN FASSE UN SON CREUX LORSQU ON LUI DONNE UN LEGER COUP. TEMPERATURE DU FOUR: CONVENTIONNEL: 375 F A 400 F (190 C A 205 C) A CONVECTION: 350 F (175 C 00049800754126 049800754126 75412 SPICY CINNAMON ARTFICIAL FLAV LOG DOUGH ROULEAU BRIOCHES A LA CANNELLE EPICEES 062 PG-062-SWEET DOUGH Published Branded 1.36 KG 9 7.25 18.42 17.63 44.78 13.25 33.66 28.74 13.04 27 12.25 .98 .028 Kosher - Dairy 8 8 120 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, SUGAR, GLUCOSE-FRUCTOSE, YEAST, SOYABEAN OIL, HYDROGENATED SOYABEAN OIL, CINNAMON, SALT, REFINER'S MOLASSES, DRIED EGG WHITE, DRIED WHOLE EGG, MONOGLYCERIDES, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, SODIUM STEAROYL-2-LACTYLATE, NATURAL AND ARTIFICIAL FLAVOUR, HYDROGENATED COTTONSEED OIL, COLOUR, SOYA LECITHIN, ASCORBIC ACID, ENZYME, PRESERVATIVE (SODIUM BENZOATE), NATURAL FLAVOUR, VITAMIN A. FOR INFORMATION ONLY - DO NOT PUT ON LABEL INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, SUCRE, GLUCOSE-FRUCTOSE, LEVURE, HUILE DE SOYA, HUILE DE SOYA HYDROGENEE, CANNELLE, SEL, MELASSE DE RAFFINEUR, POUDRE DE BLANC D'OEUF, POUDRE D'OEUF ENTIER, MONOGLYCERIDES, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, STEAROYL-2-LACTYLATE DE SODIUM, AROME NATURELLE ET ARTIFICIELLE, HUILE DE COTON HYDROGENEE, COLORANT, LECITHINE DE SOYA, ACIDE ASCORBIQUE, ENZYME, AGENT DE CONSERVATION (BENZOATE DE SODIUM), AROME NATURELLE, VITAMINE A. 113.4 308.78 9.65 1.52 0.91 1.28 311.47 48.23 2.1 15.64 7.25 100.2 0.34 32.32 2.15 1 CINNAMON ROLL (105 G) 350 11 17 1.5 1 14 0 0 350 15 55 18 2 10 18 8 10 0 4 15 1. KEEP FROZEN AT 0 F (-18 C). 2. PLACE LOGS ON PAN AND COVER WITH OILED PLASTIC. THAW IN REFRIGERATOR OR RETARDER OVERNIGHT. IF PRODUCT IS FOR IMMEDIATE USE, THAW AT ROOM TEMPERATURE FOR 2 - 3 HOURS. 3. WHILE DOUGH IS STILL COLD, CUT LOG AT SCORE MARKS FOR 8, 6 OZ (170 G) OR 12, 4 OZ (113 G) PORTIONS. PAN 6 OZ (170 G) 3 X 4 OR 4 OZ (113 G) 2 X 4 IN A STEAM TABLE PAN. 4. COVER WITH OILED PLASTIC AND PROOF UNTIL DOUBLE IN SIZE. 5. BAKE AT 325 F (160 C) CONVECTION UNTIL GOLDEN BROWN. 6. GLAZE IMMEDIATELY OUT OF THE OVEN WITH RICH'S GLAZE 'N SHINE. AFTER PRODUCT COOLS, ICE WITH RICH'S VANILLA HEAT 'N ICE. Suivre les directives sur l’étiquette 00773889122520 773889122520 12252 PLAIN CROISSANT DOUGH - MEDIUM PATE DE CROISSANT SIMPLE - MOYEN (BEURRE) 282 PG-282-CROISSANT DOUGH Non Published Branded 64 GR 150 7 17.78 17.88 45.42 12.63 32.08 23.624 10.72 21.09 9.57 .915 .026 Kosher - Dairy 7 8 120 INGREDIENTS FOR THE CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, MODIFIED PALM OIL, SUGAR, YEAST, CANOLA AND/OR SOYABEAN OIL, MARGARINE (VEGETABLE OILS (PALM, CANOLA, MODIFIED PALM), WATER, MONO AND DIGLYCERIDES, PRESERVATIVE (POTASSIUM SORBATE), CITRIC ACID, ARTIFICIAL FLAVOUR, VITAMIN A, VITAMIN D), SALT, WHEY (A MILK DERIVATIVE), WHEAT GLUTEN, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, MONO AND DIGLYCERIDES, SODIUM STEAROYL-2-LACTYLATE, SOYA LECITHIN, ARTIFICIAL FLAVOUR, COLOUR, ASCORBIC ACID, AZODICARBONAMIDE. PRODUCT NAME: PATE DE CROISSANT SIMPLE - MOYEN INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, HUILE DE PALMISTE MODIFIE, SUCRE, LEVURE, HUILE DE CANOLA ET/OU SOYA, MARGARINE (HUILE VEGETALE (PALMISTE, CANOLA, PALMISTE MODIFIE), EAU, MONO ET DIGLYCERIDES, AGENT DE CONSERVATION (SORBATE DE POTASSIUM), ACIDE CITRIQUE, AROME ARTIFICIELLE, VITAMINE A, VITAMINE D), SEL, LACTOSERUM (UN DERIVE DE LAIT), GLUTEN DE BLE, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, MONO ET DIGLYCERIDES, STEAROYL-2-LACTYLATE DE SODIUM, LECITHINE DE SOYA, AROME ARTIFICIELLE, COLORANT, ACIDE ASCORBIQUE, AZODICARBONAMIDE. 63 350.68 18.72 8.17 0.21 0.13 365.02 38.51 1.71 3.9 7.04 0.63 10.63 29.12 2.17 1 CROISSANT (52 G) 220 12 18 5 0.1 26 0 0 230 10 24 8 1 4 2 4 0 10 2 10 KEEP FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 1. REMOVE DESIRED NUMBER OF CROISSANTS FROM SHIPPER. RESEAL AND RETURN PARTIAL BOX TO FREEZER IMMEDIATELY. 2. PLACE DESIRED AMOUNT OF CROISSANTS ON A PARCHMENT PAPER LINED FULL SHEET PAN; COVER WITH PLASTIC. 3. DEFROST COMPLETELY AT ROOM TEMPERATURE OR IN COOLER OVERNIGHT. 4. SHAPE CROISSANTS BY BENDING UNTIL TIPS TOUCH IN C SHAPE, BRUSH WITH EGG WASH IF DESIRED. 5. PROOF UNTIL DOUBLE IN SIZE AT 90 F (32 C) AND 75% HUMIDITY. 6. BAKING GUIDELINES: DECK OVEN: 350 F - 375 F (175 C - 190 C) FOR 15 - 20 MINUTES RACK OVEN: 375 F - 400 F (190 C - 205 C) FOR 15 - 20 MINUTES CONVECTION OVEN: 300 F - 325 F (150 C - 160 C) FOR 15 - 20 MINUTES Suivre les directives sur l’étiquette 00049800067608 049800067608 06760 26 OZ PIZZA DOUGH BALL BOULE DE PATE A PIZZA 26 OZ 027 PG-027-PIZZA DOUGH Published Branded 737 GR 20 10.19 25.88 15.81 40.16 11.56 29.36 34.287 15.55 32.5 14.74 1.078 .031 Kosher - Parve 6 10 120 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, SOYABEAN OIL, GLUCOSE-FRUCTOSE, SALT, SODIUM STEAROYL-2-LACTYLATE, ASCORBIC ACID. PRODUCT NAME: BOULE DE PATE A PIZZA 26 ONCES INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, LEVURE, HUILE DE SOYA, GLUCOSE-FRUCTOSE, SEL, STEAROYL-2-LACTYLATE DE SODIUM, ACIDE ASCORBIQUE. 61.4 228.38 2.89 0.53 0.03 0 406.24 42.05 1.71 1.03 8.53 0 0 10.96 2.6 1/12 PIZZA CRUST (53 G) 140 2 3 0.3 0 2 0 0 250 10 26 9 1 4 1 5 0 0 0 10 1. KEEP PRODUCT FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 2. REMOVE DESIRED NUMBER OF DOUGH BALLS FROM THE FREEZER AND ALLOW EACH TO THAW OVERNIGHT IN RETARDER (COOLER) ON OILED PANS COVERED WITH PLASTIC TO PREVENT DRYING. (AS AN ALTERNATIVE, USE THE SAME DAY AFTER 1-4 HOURS THAW TIME AT ROOM TEMPERATURE, 75 F (24 C). SMALL DOUGH BALLS THAW FASTER THAN LARGE ONES.) 3. REMOVE DOUGH BALLS FROM THE RETARDER (COOLER) AND DUST EACH WITH FLOUR. 4. TO EASE STRETCHING, ALLOW THE DOUGH TO SIT AT ROOM TEMPERATURE FOR 30 MINUTES OR MORE BEFORE SHAPING. 5. SHAPE THE DOUGH BALL TO FIT THE DESIRED PAN USING A MECHANICAL SHEETER, ROLLING PIN, OR BY HAND. 6. PLACE PIZZA DOUGH ON AN OILED PIZZA PAN OR SCREEN AND CAREFULLY DOCK TO MINIMIZE BLISTERING AND/OR BUBBLING DURING BAKING. 7. BRUSH CRUST WITH OIL OR COVER WITH PLASTIC AND LET STAND AT ROOM TEMPERATURE FOR APPROXIMATELY 1 - 2 HOURS (MINIMUM DOUGH TEMP. 65 F (18 C)) UNTIL DESIRED THICKNESS IS OBTAINED. 8. ADD SAUCE, (More...) Suivre les directives sur l’étiquette 00057592721936 057592721936 72193 TDL 45206 60% WHOLE WHEAT COUNTRY BUN TIM HORTON'S PETIT PAINS A SANDWICH - BLE 304 PG-304-PL PAR BAKED Non Published Private Label 92 GR 96 12.75 32.39 23.38 59.39 15.38 39.07 22.08 10.02 19.5 8.85 2.653 .075 Kosher - Parve 5 6 270 WHOLE WHEAT FLOUR, ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, SUGAR, WHEAT GLUTEN, SALT, DRY SOURDOUGH OF WHEAT, MALTED WHEAT FLOUR, SODIUM STEAROYL-2-LACTYLATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ENZYMES, ASCORBIC ACID. PRODUCT NAME: PETIT PAINS A SANDWICH BLE 60% INGREDIENTS: FARINE DE BLE ENTIER, FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, LEVURE, SUCRE, GLUTEN DE BLE, SEL, LEVAIN DE BLE, FARINE DE BLE MALTE, STEAROYL-2-LACTYLATE DE SODIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ENZYMES, ACIDE ASCORBIQUE. 92 268.55 1.35 0.37 0 0 540.57 54.12 6.13 0.26 9.99 0 0 22 3.16 1 ROLL (92 G) 250 1 2 0.3 0 2 0 0 500 21 50 17 6 23 0 9 0 0 2 20 NO HANDLING INSTRUCTIONS REQUIRED. Suivre les directives sur l’étiquette 10049800011806 049800011809 01180 TIKI BAY RASP BEV CON NAT & ART FLV SMOOTHIE AUX FRAMBOISES TIKI BAY 275 PG-982-DISC ASEPTIC Non Published Branded 1.818 L 6 10.06 25.55 9.88 25.1 9.5 24.13 30.434 13.8 28.54 12.95 .546 .015 Kosher - Dairy 4 20 365 INGREDIENTS FOR CANADIAN MARKET: RASPBERRIES, WATER, GLUCOSE-FRUCTOSE, SUGAR, PECTIN, CITRIC ACID, NATURAL AND ARTIFICIAL FLAVOUR, COLOUR. FRENCH INGREDIENTS: FOR INFORMATION ONLY FRAMBOISES, EAU, GLUCOSE-FRUCTOSE, SUCRE, PECTINE, ACIDE CITRIQUE, AROME NATURELLE ET ARTIFICIELLE, COLORANT. 168.5 133.67 0.02 0 0 0.02 14.45 33.17 0.2 31.85 0.3 0 0.01 7.34 0.69 5 FL OZ CONCENTRATE (168 G) 230 0 0 0 0 0 0 0 25 1 56 19 0 0 54 1 0 0 2 8 HOW TO PREPARE A 12 OUNCE DRINK FROZEN COCKTAILS IN A BLENDER * 4 FL. OZ. BEVERAGE MIX * 1 FL. OZ. ALCOHOL * 1 CUP ICE CUBES BLEND 20-25 SECONDS SMOOTHIES IN A BLENDER * 5 FL. OZ. BEVERAGE MIX * 1 CUP ICE CUBES BLEND 20-25 SECONDS FROZEN COCKTAILS USING AN ICE SHAVER * 4 FL. OZ. BEVERAGE MIX * 1 FL. OZ. ALCOHOL PRESS #1 ON THE SHAVER SMOOTHIES USING AN ICE SHAVER * 5 FL. OZ. BEVERAGE MIX PRESS #1 ON THE SHAVER TO PREPARE 3 GALLONS FROZEN COCKTAILS IN GRANITA OR FROZEN BEVERAGE MACHINES * 3 CARTONS OF DESIRED BEVERAGE MIX * 1 LITER OF ALCOHOL * 5 QUARTS OF WATER ADD TO MACHINE HOPPER AND THEN FREEZE IN DISPENSING/FREEZING MACHINE ACCORDING TO MANUFACTURER'S INSTRUCTIONS. TO MAKE SMOOTHIES IN GRANITA OR FROZEN BEVERAGE MACHINES * 3 CARTONS OF DESIRED BEVERAGE MIX * 1 1/2 GALLONS OF WATER ADD TO MACHINE HOPPER AND THEN FREEZE IN DISPENSING/FREEZING MACHINE ACCORDING TO MANUFACTURER'S INSTRUCTIONS. PARA PREPARAR UNA BEBIDA DE 12 ONZAS COCTELES CONGELADOS EN UNA LICUADORA * 4 ONZAS LIQUIDAS DE BEVERAGE MIX (CONCENTRADO) * 1 ONZA LIQUIDA DE LICOR * 1 TAZA DE CUBITOS DE HIELO MEZCLA POR 20-25 SEGUNDOS SMOOTHIES EN UNA LICUADOR * 5 ONZAS LIQUIDAS DE BEVERAGE MIX (CONCENTRADO) * 1 TAZA DE CUBITOS DE HIELO MEZCLA POR 20-25 SEGUNDOS COCTELES CONGELADOS UTILIZANDO UNA MAQUINA ICE SHAVER * 4 ONZAS LIQUIDAS DE BEVERAGE MIX (CONCENTRADO) * 1 ONZA LIQUIDA DE LICOR PRESIONE EL NUMERO 1 EN LA MAQUINA SMOOTHIES UTILIZANDO UNA MAQUINA ICE SHAVER * 4 ONZAS LIQUIDAS DE BEVERAGE MIX (CONCENTRADO) PRESIONE EL NUMERO 1 EN LA MAQUINA PARA PREPARAR 3 GALLONS (13.6 LITROS) COCTELES CONGELADOS UTILIZANDO UNA MAQUINA GRANITA O MAQUINA PARA PREPARAR BEBIDAS CONGELADAS * 3 ENVASES DE BEVERAGE MIX (CONCENTRADO) * 1 LITRO DE LICOR * 5 QUARTOS (5.68 LITROS) DE AGUA ANADA TODO AL RECIPIENTE DE LA MAQUINA Y CONGELE SEGUN LAS INSTRUCCIONES DEL FABRICANTE. SMOOTHIES UTILIZANDO (More...) 00057592749282 057592749282 74928 OLD WORLD GRAIN BREAD DOUGH PATE A PAIN DE GRAINS OLD WORLD 305 PG-305-MULTI GRAIN RYE Published Branded 538 GR 24 8.13 20.65 15.81 40.16 11.56 29.36 30.028 13.62 28.5 12.93 .86 .024 Kosher - Parve 7 10 120 INGREDIENTS FOR CANADIAN MARKET: OLD WORLD GRAINS BREAD BASE (MILLET, SUNFLOWER SEEDS, KAMUT WHEAT FLOUR, WHOLE SPELT FLOUR, SUGAR, BARLEY FLAKES, OATS, FLAX SEEDS, SALT, FLAKED CORN, BLACK MALTED BARLEY FLOUR, MALTED BARLEY FLOUR, ENZYME, ASCORBIC ACID), ENRICHED UNBLEACHED WHEAT FLOUR, WHOLE WHEAT FLOUR, WATER, YEAST, RYE KERNELS, SOYABEAN OIL, WHOLE GRAIN WHOLE WHEAT FLOUR, SOURDOUGH EXTRACT, WHEAT GLUTEN, SODIUM STEAROYL-2-LACTYLATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES. PRODUCT NAME: PATE A PAIN DE VIEUX MONDE GRAINES INGREDIENTS POUR LE MARCHE CANADIEN: BASE DE PAIN DU VIEUX MONDE GRAINES (MILLET, GRAINES DE TOURNESOL, FARINE DE KAMUT BLE, FARINE D'EPEAUTRE ENTIER, SUCRE, FLOCONS D'ORGE, AVOINE, GRAINES DE LIN, SEL, MAIS EN FLOCONS, FARINE D'ORGE MALTÉE NOIRE, FARINE D'ORGE MALTEE, ENZYME, ACIDE ASCORBIQUE), FARINE DE BLE ENRICHIE NON-BLANCHIE, FARINE DE BLE ENTIER, EAU, LEVURE, GRAINES DE SEIGLE, HUILE DE SOYA, FARINE DE GRAINS ENTIERS ET DE BLE ENTIER, EXTRAIT DE LEVAIN, GLUTEN DE BLE, STEAROYL-2-LACTYLATE DE SODIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES. 56.5 251.71 5.58 0.84 0.04 0 505.32 41.21 4.59 5.03 9.16 23.79 3.82 21.93 8.48 1 SLICE (50 G) 140 3 5 0.5 0 2 0 0 290 12 23 8 3 10 3 5 2 4 2 35 1. PLACE FROZEN DOUGH PIECES IN GREASED BREAD PANS. 2. RETARD OVERNIGHT (12 - 16 HOURS) AT 38 F - 42 F (3 C - 5 C). 3. GIVE 20 MINUTES FLOORTIME. 4. PROOF AT 95 F (35 C) AND 85% RELATIVE HUMIDITY UNTIL BREAD IS 1 INCH (2.5 CM) ABOVE THE SIDES OF THE PAN. 5. BAKE FOR 20 - 25 MINUTES OR UNTIL GOLDEN BROWN. RACK OVEN: 400 F (205 C) CONVECTION OVEN: 375 F (190 C) MODE D'EMPLOI: 1. PLACER LES MORCEAUX DE PATE SURGELEE DANS DES MOULES A PAIN PREALABLEMENT GRAISSES. 2. PLACER DANS UNE CHAMBRE A FERMENTATION FROIDE OU AU REFRIGERATEUR (12 A 16 HEURES) A UNE TEMPERATURE ENTRE 38 F A 42 F (3 C A 5 C) PENDANT TOUTE LA NUIT. 3. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 MINUTES. 4. ETUVER A 95 F (35 C) AVEC UN D'HUMIDITE RELATIVE DE 85% JUSQU'A CE QUE LE PAIN DEPASSE LES COTES DU MOULE DE 1 POUCE (2,5 CM). 5. CUIRE PENDANT 20 A 25 MINUTES OU JUSQU'A CE QUE LES PAINS SOIENT DORES. FOUR A CHARIOTS: 400 F (205 C) FOUR A CONVECTION: 375 F (190 C) MODE D'EMPLOI: 1. PLACER LES MORCEAUX DE PATE SURGELEE DANS DES MOULES A PAIN PREALABLEMENT GRAISSES. 2. PLACER DANS UNE CHAMBRE A FERMENTATION FROIDE OU AU REFRIGERATEUR (12 A 16 HEURES) A UNE TEMPERATURE ENTRE 38 F ET 42 F (3 C A 5 C) PENDANT TOUTE LA NUIT. 3. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 MINUTES. 4. ETUVER A 95 F (35 C) AVEC UN D'HUMIDITE RELATIVE DE 85% JUSQU'A CE QUE LE PAIN DEPASSE LES COTES DU MOULE DE 1 POUCE (2,5 CM). 5. CUIRE PENDANT 20 A 25 MINUTES OU JUSQU'A CE QUE LES PAINS SOIENT DORES. FOUR A CHARIOTS: 400 F (205 C) FOUR A CONVECTION: 375 F (190 C) 00750903930118 93011 JWA UNICED 7" CHOCOLATE LAYER CAKE ART FLVR GATEAU AU CHOCOLAT 7" NON DECORE JWA 660 PG-660-JWA UNICED Published Branded 283.5 GR 24 9.5 24.13 20.25 51.44 14.25 36.2 17 7.71 15 6.8 1.586 .045 Kosher - Dairy 4 7 270 INGREDIENTS FOR CANADIAN MARKET: SUGAR, WATER, ENRICHED BLEACHED WHEAT FLOUR, SOYABEAN OIL, ALKALI PROCESSED COCOA, HYDROGENATED SOYABEAN AND COTTONSEED OILS, SKIM MILK POWDER, DRIED EGG WHITE, DRIED EGG YOLK, PROPYLENE GLYCOL MONO AND DIESTERS OF FATS AND FATTY ACIDS, GLUCOSE SYRUP SOLIDS, MODIFIED CORN STARCH, MONO AND DIGLYCERIDES, SALT, SODIUM BICARBONATE, SODIUM ACID PYROPHOSPHATE, NATURAL AND ARTIFICIAL FLAVOUR, POLYSORBATE 60, SODIUM CASEINATE (A MILK DERIVATVE), SOYA LECITHIN, MONOCALCIUM PHOSPHATE, GUAR GUM, COLOUR. PRODUCT NAME: GATEAU AU CHOCOLAT 7" NON DECORE INGREDIENTS POUR LE MARCHE CANADIEN: SUCRE, EAU, FARINE DE BLE ENRICHIE BLANCHIE, HUILE DE SOYA, CACAO TRAITE A L'ALCALI, HUILE DE SOYA ET COTON HYDROGENEE, LAIT ECREME EN POUDRE, POUDRE DE BLANC D'OEUF, POUDRE DE JAUNE D'OEUF, GLYCOL DE PROPYLENE MONO ET DIESTERS DES GRAISSES ET DES ACIDES GRAS, SOLIDES DE SIROP DE GLUCOSE, AMIDON DE MAIS MODIFIE, MONO ET DIGLYCERIDES, SEL, BICARBONATE DE SODIUM, PYROPHOSPHATE ACIDE DE SODIUM, ESSENCE NATURELLE ET ARTIFICIELLE, POLYSORBATE 60, CASEINATE DE SODIUM (UN DERIVE DE LAIT), LECITHINE DE SOYA, PHOSPHATE MONOCALCIQUE, GOMME DE GUAR, COLORANT. 70 320.69 10.36 2.87 1.21 33 604.68 49.57 1.63 29.76 7.02 0 0.15 57.02 2.73 1/4 CAKE (70 G) 220 7 11 2 1 3 25 8 420 18 35 12 1 5 21 5 0 0 4 15 HANDLING INSTRUCTIONS NOT REQUIRED. Suivre les directives sur l’étiquette 00049800782389 049800782389 78238 CALABRESE ROLL DOUGH (WITH SEMOLINA WHEAT FLOUR) CALABRAISE AVEC FARINE DE SEMOULE 320 PG-320-CRUSTY ROLLS Published Branded 99 GR 90 7.25 18.42 15.81 40.16 11.56 29.36 20.884 9.47 19.69 8.93 .767 .022 Kosher - Parve 8 10 120 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, ENRICHED SEMOLINA WHEAT FLOUR, YEAST, RYE FLOUR, WHOLE WHEAT FLOUR, SALT, SOYABEAN OIL, SODIUM STEAROYL-2-LACTYLATE, ASCORBIC ACID, ENZYME. PRODUCT NAME: PATE A PETITS PAINS CALABRAISES (AVEC FARINE DE SEMOULE) INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, FARINE DE BLE ENRICHIE DE SEMOULE, LEVURE, FARINE DE SEIGLE, FARINE DE BLE ENTIER, SEL, HUILE DE SOYA, STEAROYL-2-LACTYLATE DE SODIUM, ACIDE ASCORBIQUE, ENZYME 99.2 228.46 1.61 0.33 0.01 0 342.07 44.69 2.18 0.02 8.79 0 0.06 15.7 2.54 1 ROLL (84 G) 230 1.5 2 0.3 0 0 0 0 340 14 44 15 2 9 0 9 0 0 2 20 1. PLACE FROZEN DOUGH ON LINED SHEET PAN. DEFROST OVERNIGHT IN A RETARDER. 2. PLACE BREAD ON LINED PANS. GIVE 20 - 30 MINUTES FLOOR TIME. 3. PROOF UNTIL DOUBLE IN SIZE. 4. LET DRY 5 - 10 MINUTES AT ROOM TEMPERATURE. 5. AFTER FLOOR DRIED, SPRAY TOP SURFACE WITH WATER AND WHILE WET, DUST WITH SEMOLINA FLOUR. SCORE FULL LENGTH OF TOP OF ROLL, 1/4" (1/2 - 3/4 CM) DEEP. 6. BAKE UNTIL GOLDEN BROWN. OVEN TEMPERATURES: CONVENTIONAL: 375 F - 400 F (190 C - 205 C) CONVECTION: 350 F - 375 F (175 C - 190 C) MODE D'EMPLOI: 1. PLACER LA PATE SURGELEE SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. LAISSER DEGELER AU REFRIGERATEUR PENDANT TOUTE LA NUIT. 2. PLACER LES PETITS PAINS DANS DES MOULES RECOUVERTS D'UN PAPIER PARCHEMIN. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQU'A CE QU'ILS AIENT DOUBLE EN VOLUME. 4. LAISSER SECHER A LA TEMPERATURE DE LA PIECE PENDANT 5 A 10 MINUTES. 5. UNE FOIS LA PATE SECHEE, VAPORISER LA SURFACE DU PAIN AVEC DE L'EAU ET SAUPOUDRER DE FARINE DE SEMOULE PENDANT QU'IL EST ENCORE MOUILLE. PRATIQUER UNE INCIS ON D'ENVIRON 1/4" (1/2 A 3/4 CM) DE PROFONDEUR SUR TOUTE LA LONGUEUR DES PETITS PAINS. 6. CUIRE JUSQU'A CE QUE LES PETITS PAINS SOIENT DORES. TEMPERATURES DU FOUR: FOUR CONVENTIONNEL: 375 F A 400 F (190 C A 205 C) FOUR A CONVECTION: 350 F A 375 F (175 C A 190 C) 00057592791281 057592791281 79128 PARBAKED PARISIEN BREAD PAIN PARISIEN PRECUIT 302 PG-302-PARBAKED BREADS Published Branded 510 GR 16 10.13 25.73 23.63 60.02 15.94 40.49 20 9.07 18 8.16 2.208 .063 Kosher - Parve 8 5 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, SALT, DEXTROSE, MALTED BARLEY FLOUR, CALCIUM SULPHATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, ENZYME. PRODUCT NAME: PAIN PARISIEN PRECUIT INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, LEVURE, SEL, DEXTROSE, FARINE D'ORGE MALTEE, SULFATE DE CALCIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE, ENZYME. 50 241.15 1.1 0.34 0.01 0 526.11 48.87 1.92 1.87 8.81 0 9.02 38.26 3.56 1 SLICE (50 G) 120 0.5 1 0.2 0 0 0 0 260 11 24 8 1 4 1 4 0 8 2 15 Baking Instructions: Oven Temperature From Frozen State From Thawed State Convection 350F Rolls/Breadsticks 5-12 Min. Rolls/Breadsticks 5-12 Min. Breads 8-15 Min. Breads 8-12 Min. Deck or Rack 375F Rolls/Breadsticks 10-15 Min. Rolls/Breadsticks 8-12 Min. Breads 10-15 Min. Breads 8-12 Min. Conveyor/Impinger 425F Rolls/Breadsticks 5-8 Min. Rolls/Breadsticks 5-8 Min. Breads 5-8 Min. Breads 5-8 Min. Suggested times and temperatures will vary by operation. Mode de cuisson: Four Temperature A l'etat congele A l'etat decongele Convection 350 F Petits pains/Batonnets 5 a 12 min. Petits pains/Batonnets 5 a 12 min. (175 C) Pains 8 a 15 min. Pains 8 a 12 min. Four a pont ou chariot 375 F Petits pains/Batonnets 10 a 15 min. Petits pains/Batonnets 8 a 12 min. (190 C) Pains 10 a 15 min. Pains 8 a 12 min. Convoyeur/Impinge 425 F Petits pains/Batonnets 5 a 8 min. Petits pains/Batonnets 5 a 8 min. (220 C) Pains 5 a 8 min Pains 5 a 8 min. Les (More...) Mode de cuisson: Four Temperature A l'etat congele A l'etat decongele Convection 350 F Petits pains/Batonnets 5 a 12 min. Petits pains/Batonnets 5 a 12 min. (175 C) Pains 8 a 15 min. Pains 8 a 12 min. Four a pont ou chariot 375 F Petits pains/Batonnets 10 a 15 min. Petits pains/Batonnets 8 a 12 min. (190 C) Pains 10 a 15 min. Pains 8 a 12 min. Convoyeur/Impinge 425 F Petits pains/Batonnets 5 a 8 min. Petits pains/Batonnets 5 a 8 min. (220 C) Pains 5 a 8 min Pains 5 a 8 min. Les temperatures et les temps de cuisson varieront selon l'operation 00750903910318 91031 JWA UNICED FULL SHEET WHITE CAKE JWA GATEAUX PLAQUE COMPLETE BLANC NON GLACE 663 PG-663-JWA UNICED SHEET CAKE Published Branded 3.63 KG 3 8 20.32 25.75 65.41 18 45.72 28.5 12.93 24 10.89 2.146 .061 Kosher - Dairy 5 4 270 INGREDIENTS FOR CANADIAN MARKET: SUGAR, WATER, ENRICHED BLEACHED WHEAT FLOUR, SOYABEAN OIL, HYDROGENATED SOYABEAN AND COTTONSEED OILS, SKIM MILK POWDER, DRIED EGG WHITE , DRIED EGG YOLK, GLUCOSE SYRUP SOLIDS, MODIFIED CORN STARCH, PROPYLENE GLYCOL MONO AND DIESTERS OF FATS AND FATTY ACIDS, MONO AND DIGLYCERIDES, SALT, SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, DEXTROSE, POLYSORBATE 60, NATURAL AND ARTIFICIAL FLAVOUR, SODIUM CASEINATE (A MILK DERIVATIVE), SOYA LECITHIN, MONOCALCIUM PHOSPHATE, SODIUM STEAROYL-2-LACTYLATE, GUAR GUM, MODIFIED CELLULOSE, XANTHAN GUM. PRODUCT NAME: GATEAU PLAQUE COMPLETE BLANC NON GLACE INGREDIENTS POUR LE MARCHE CANADIEN: SUCRE, EAU, FARINE DE BLE ENRICHIE BLANCHIE, HUILE DE SOYA, HUILE DE SOYA ET COTON HYDROGENEE, LAIT ECREME EN POUDRE, POUDRE DE BLANC D'OEUF, POUDRE DE JAUNE D'OEUF, SOLIDES DE SIROP DE GLUCOSE, AMIDON DE MAIS MODIFIE, GLYCOL DE PROPYLENE MONO ET DIESTERS DES GRAISSES ET DES ACIDES GRAS, MONO ET DIGLYCERIDES, SEL, PYROPHOSPHATE ACIDE DE SODIUM, BICARBONATE DE SODIUM, DEXTROSE, POLYSORBATE 60, AROME NATURELLE ET ARTIFICIELLE, CASEINATE DE SODIUM (UN DERIVE DE LAIT), LECITHINE DE SOYA, PHOSPHATE MONOCALCIQUE, STEAROYL-2-LACTYLATE DE SODIUM, GOMME DE GUAR, CELLULOSE MODIFIE, GOMME DE XANTHANE. 80.6 324.52 10.76 2.83 1.33 46.28 509.46 50.53 0.64 30.3 6.4 0 0.13 49.1 1.35 1/45 CAKE (80 G) 260 9 13 2.5 1 17 35 12 410 17 41 14 1 2 24 5 0 0 4 8 HANDLING INSTRUCTIONS NOT REQUIRED. Suivre les directives sur l’étiquette 00057592765992 057592765992 76599 CORN BREAD DOUGH PATE A PAIN DE MAIS 310 PG-310-SPECIALTY BREADS Published Branded 538 GR 24 9.13 23.19 15.81 40.16 11.56 29.36 30.128 13.67 28.5 12.93 .966 .027 Kosher - Parve 7 10 90 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, CORNMEAL, YEAST, SOYABEAN OIL, SALT, SUGAR, WHEAT GLUTEN, MALT, SODIUM STEAROYL-2-LACTYLATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, ENZYME. PRODUCT NAME: PATE A PAIN DE MAIS INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, SEMOULE DE MAIS, LEVURE, HUILE DE SOYA, SEL, SUCRE, GLUTEN DE BLE, MALT, STEAROYL-2-LACTYLATE DE SODIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE, ENZYME. 56.5 237.5 2.88 0.59 0.03 0 396.47 44.36 1.69 1.82 8.53 5.62 0 11.23 2.21 1 SLICE (50 G) 130 1.5 3 0.3 0 2 0 0 220 9 25 8 1 4 1 5 0 0 0 8 1. PLACE DOUGH PIECES ON A PERFORATED SHEET PAN DUSTED WITH CORN MEAL. 2. RETARD OVERNIGHT AT 38 F - 42 F (3 C - 6 C). 3. PROOF AT 90 F (32 C) AND 85% RELATIVE HUMIDITY UNTIL DOUBLE IN SIZE. 4. DUST SURFACE WITH CORNMEAL AND LET STAND FOR 5 MINUTES. 5. GIVE 2 CUTS DIAGONALLY ON TOP. 6. BAKE IN RACK OVEN AT 400 F (205 C) FOR 25 - 30 MINUTES WITH 20 SECONDS STEAM. MODE D'EMPOI: 1. PLACER LES MORCEAUX DE PATE SUR UNE PLAQUE PERFORMEE PREALABLEMENT SAUPOUDREE DE SEMOULE DE MAIS. 2. LAISSER DEGELER DANS LA CHAMBRE A FERMENTATION FROIDE OU AU REFRIGERATEUR PENDANT TOUTE LA NUIT A UNE TEMPERATURE ENTRE 38 F A 42 F (3 C A 6 C). 3. ETUVER A 90 F (32 C) AVEC UNE HUMIDITE RELATIVE DE 85% JUSQU'A CE QUE LA PATE AIT DOUBLE EN VOLUME. 4. SAUPOUDRER LA SURFACE DE SEMOULE DE MAIS ET LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 5 MINUTES. 5. FAIRE 2 INCISIONS EN DIAGONALE SUR LE DESSUS. 6. CUIRE DANS LE FOUR A CHARIOT A 400 F (205 C) PENDANT 25 A 30 MINUTES EN INJECTANT DE LA (More...) MODE D'EMPLOI: 1. PLACER LES MORCEAUX DE PATE SUR UNE PLAQUE PERFORMEE PREALABLEMENT SAUPOUDREE DE SEMOULE DE MAIS. 2. LAISSER DEGELER DANS LA CHAMBRE A FERMENTATION FROIDE OU AU REFRIGERATEUR PENDANT TOUTE LA NUIT A UNE TEMPERATURE ENTRE 3 C ET 6 C (38F A 42F). 3. ETUVER A 32C (90F) AVEC UNE HUMIDITE RELATIVE DE 85% JUSQU'A CE QUE LA PATE AIT DOUBLE EN VOLUME. 4. SAUPOUDRER LA SURFACE DE SEMOULE DE MAIS ET LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 5 MINUTES. 5. FAIRE DEUX (2) INCISIONS EN DIAGONALE SUR LE DESSUS. 6. CUIRE DANS LE FOUR A CHARIOT A 205C (400F) PENDANT 25 A 30 MINUTES EN INJECTANT DE LA VAPEUR PENDANT 20 SECONDES. 00750903900395 90039 JWA UNICED 8" WHITE LAYER CAKE GATEAU BLANC 8" NON DECORE TDL 660 PG-660-JWA UNICED CAKE LAYER Non Published Private Label 383 GR 24 9 22.86 23.25 59.06 15.56 39.52 22.25 10.09 20.25 9.19 1.884 .053 Kosher - Dairy 5 5 270 INGREDIENTS FOR CANADIAN MARKET: SUGAR, WATER, ENRICHED BLEACHED WHEAT FLOUR, SOYABEAN OIL, HYDROGENATED SOYABEAN AND COTTONSEED OILS, SKIM MILK POWDER, DRIED EGG WHITE, DRIED EGG YOLK, GLUCOSE SYRUP SOLIDS, MODIFIED CORN STARCH, PROPYLENE GLYCOL MONO AND DIESTERS OF FATS AND FATTY ACIDS, MONO AND DIGLYCERIDES, SALT, SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, DEXTROSE, POLYSORBATE 60, NATURAL AND ARTIFICIAL FLAVOUR, SODIUM CASEINATE (A MILK DERIVATIVE), SOYA LECITHIN, MONOCALCIUM PHOSPHATE, SODIUM STEAROYL-2-LACTYLATE, GUAR GUM, MODIFIED CELLULOSE, XANTHAN GUM. PRODUCT NAME: GÂTEAU ÉTAGÉ BLANC 8" NON GLACÉ INGREDIENTS POUR LE MARCHE CANADIEN: SUCRE, EAU, FARINE DE BLE ENRICHIE BLANCHIE, HUILE DE SOYA, HUILE DE SOYA ET COTON HYDROGENEE, LAIT ECREME EN POUDRE, POUDRE DE BLANC D'OEUF, POUDRE DE JAUNE D'OEUF, SOLIDES DE SIROP DE GLUCOSE, AMIDON DE MAIS MODIFIE, GLYCOL DE PROPYLENE MONO ET DIESTERS DES GRAISSES ET DES ACIDES GRAS, MONO ET DIGLYCERIDES, SEL, PYROPHOSPHATE ACIDE DE SODIUM, BICARBONATE DE SODIUM, DEXTROSE, POLYSORBATE 60, AROME NATURELLE ET ARTIFICIELLE, CASEINATE DE SODIUM (UN DERIVE DE LAIT), LECITHINE DE SOYA, PHOSPHATE MONOCALCIQUE, STEAROYL-2-LACTYLATE DE SODIUM, GOMME DE GUAR, CELLULOSE MODIFIE, GOMME DE XANTHANE. 95.6 324.42 10.76 2.83 1.33 46.26 509.29 50.51 0.64 30.29 6.4 0 0.13 49.09 1.35 1/4 CAKE (95 G) 310 10 16 2.5 1.5 4 45 15 490 20 48 16 1 2 29 6 0 0 4 10 HANDLING INSTRUCTIONS NOT REQUIRED. Suivre les directives sur l’étiquette 10057592025444 057592025447 02544 RICH 'N SMOOTH WHIPPED CARAMEL ART FLVR ICE & FILL GLACAGE ET GARNITURE FOUETTE A SAVEUR ARTIFICIELLE DE CARAMEL 291 PG-291-ING. PREWHIPPED Published Branded 4.08 Kg 1 10.88 27.64 9.88 25.1 9.88 25.1 10.39 4.71 9 4.08 .615 .017 Kosher - Dairy 5 20 365 GLUCOSE-FRUCTOSE, HYDROGENATED PALM KERNEL OIL, WATER, SODIUM CASEINATE (A MILK DERIVATVE), COLOUR, SOYA PROTEIN CONCENTRATE, POLYSORBATE 60, SUGAR, MODIFIED CELLULOSE, SALT, POLYGLYCEROL ESTERS OF FATTY ACIDS, PRESERVATIVE (POTASSIUM SORBATE, SULPHITING AGENT), SOYA LECITHIN, XANTHAN GUM, NATURAL AND ARTIFICIAL FLAVOUR. PRODUCT NAME: GLACAGE ET GARNITURE FOUETTE A SAVEUR ARTIFICIELLE DE CARAMEL INGREDIENTS: GLUCOSE-FRUCTOSE, HUILE DE PALMISTE HYDROGENEE, EAU, CASEINATE DE SODIUM (UN DERIVE DE LAIT), COLORANT, PROTEINE DE SOYA CONCENTRE, POLYSORBATE 60, SUCRE, CELLULOSE MODIFIE, SEL, AGENTS DE CONSERVATION (SORBATE DE POTASSIUM, SULFUREUX), ESTERS POLYGLYCEROLIQUES D'ACIDES GRAS, LECITHINE DE SOYA, GOMME DE XANTHANE, ESSENCE NATURELLE ET ARTIFICIELLE. 35 378.7 24.53 22.66 0.85 0.3 78 38.1 0.17 36.44 1.39 0 0.03 2.77 0.09 1/3 CUP (35 G) 130 9 13 8 0.3 8 0 0 25 1 13 4 0 0 13 0.5 0 0 0 0 UPON ARRIVAL...KEEP FROZEN! * PLACE PAIL IN FREEZER IMMEDIATELY UPON RECEIPT OF SHIPMENT. * DO NOT ALLOW ICING & FILLING TO REMAIN OUT OF FREEZER FOR ANY LENGTH OF TIME. * WHEN FROZEN, ICING & FILLING IS NOT READY TO USE, ALTHOUGH SOFT. READY TO DECORATE...THAW FIRST! * PLACE PAIL IN REFRIGERATOR FOR AT LEAST 24 HOURS BEFORE USE. * NEVER THAW AT ROOM TEMPERATURE OR BY APPLYING HEAT. DECORATING A CAKE...HEAT #1 ENEMY * DECORATE AWAY FROM ANY SOURCE OF HEAT. * PLACE ENOUGH ICING & FILLING IN A CONTAINER TO ICE AND DECORATE A CAKE. * SECURELY FASTEN LID AND RETURN PAIL IMMEDIATELY TO REFRIGERATOR. STORING WHAT'S LEFT * STORE LEFTOVER ICING & FILLING IN REFRIGERATOR IN CONTAINER OR DECORATOR BAG. * NEVER REFREEZE ICING. CAKES FOR SALE...COVER UP! * STORE DECORATED CAKES IN AN ENCLOSED AREA, FOR EXAMPLE: CAKE DOME SHOWCASE, ETC. * COVER AND FREEZE DECORATED CAKE IF DESIRED. SHELF LIFE: * UNOPENED IN FREEZER: 365 DAYS * OPENED PRODUCT IN REFRIGERATOR: 14 DAYS. (More...) MODE D'EMPLOI A L'ARRIVEE...GARDER CONGELER! * PLACER LA CHAUDIERE IMMEDIATEMENT AU CONGELATEUR SUR RECEPTION DE L'EXPEDITION. * NE PAS LAISSER LE GLACAGE ET GARNITURE A L'EXTERIEUR DU CONGELATEUR POUR UNE LONGUE PERIODE DE TEMPS. * LORSQU'IL EST SURGELE, LE GLACAGE ET GARNITURE PRE-FOUETTE N'EST PAS PRET A L' UTILISATION, MEME S'IL A UNE TEXTURE MOLLE. PRET A DECORER.. DEGELER D'ABORD! * PLACER LA CHAUDIERE AU REFRIGERATEUR PENDANT AU MOINS 24 HEURES AVANT L'UTILISATION. * NE JAMAIS DEGELER A LA TEMPERATURE DE LA PIECE OU EN UTILISANT DE LA CHALEUR. DECORATION D'UN GATEAU... L'ENNEMI #1: LA CHALEUR. * S'ELOIGNER DE TOUTE SOURCE DE CHALEUR LORSQU'ON DECORE UN GATEAU. * PRENDRE SUFFISAMMENT DE GLACAGE ET GARNITURE POUR GLACER ET DECORER UN GATEAU. * REFERMER SOLIDEMENT LE COUVERCLE ET REMETTRE IMMEDIATEMENTE LA CHAUDIERE AU REFRIGERATEUR. CONSERVER LE RESTE * CONSERVER LA QUANTITE NON-UTILISEE DU GLACAGE ET GARNITURE AU REFRIGERATEUR DANS UN CONTENANT OU (More...) 00077552794848 057592794848 79484 CAN RAV MED CHS 1/8 LB RAVIOLI CUIT AU FROMAGE CARRES MOYENS 518 PG-518-RAVIOLI Published Branded 17.7 KG 1 4.13 10.49 13 33.02 10.63 27 8.7 3.95 8 3.63 .33 .009 NOT KOSHER 11 12 540 INGREDIENTS: RICOTTA CHEESE (Whole Milk, Whey, Skim Milk, Cream, Vinegar, Salt, Xanthan Gum, Locust Bean Gum, Guar Gum), ENRICHED WHEAT FLOUR, WATER, MOZZARELLA CHEESE (Milk, Bacterial Culture, Salt, Enzymes, Skim Milk), LIQUID WHOLE EGGS, FROZEN EGG WHITES, ROMANO CHEESE (Sheep’s Milk, Bacterial Culture, Salt, Rennet), SALT, SPICES. INGRÉDIENTS: FROMAGE RICOTTA (Lait Entier, Lactosérum, Lait Écrémé, CrPme, Vinaigre, Sel, Gomme Xanthane, Gomme de Caroube, Gomme de Guar), FARINE DE BLÉ ENRICHIE, EAU, FROMAGE MOZZARELLA (Lait, Culture Bactérienne, Sel, Enzymes, Lait Écrémé), OEUFS ENTIERS LIQUIDES, BLANCS D’OEUF CONGELÉ, FROMAGE ROMANO (Lait de Brebis, Culture Bactérienne, Sel, Présure), SEL, ÉPICES. 227 6.7 3.8 .18 32.9 118 30.4 1.8 2.4 9.9 106.6 0.1 149 1.9 FOLLOW INSTRUCTIONS ON CASES Suivre les directives sur l’étiquette 00057592737876 057592737876 73787 3" TART SHELLS (SWEET) TARTELETTES 3" SUCREES 470 PG-470-TART SHELLS Published Branded 20 GR 200 6.25 15.88 13.5 34.29 9 22.86 10.3 4.67 8.75 3.97 .439 .012 NOT KOSHER 8 13 365 ENRICHED WHEAT FLOUR, VEGETABLE SHORTENING (HYDROGENATED SOYABEAN AND COTTONSEED OILS), WATER, SUGAR, ICING SUGAR, SALT, BAKING POWDER, ARTIFICIAL FLAVOUR, COLOUR. FARINE DE BLE ENRICHIE, SHORTENING VEGETALE (HUILE DE SOYA ET COTON HYDROGENEE), EAU, SUCRE, SUCRE A GLACER, SEL, POUDRE A PATE, ESSENCE ARTIFICIELLE, COLORANT. 20 464.73 28.01 6.34 5.02 0 260 48.5 1.56 3.39 4.65 4.83 0 13.15 2.88 1 TART SHELL (20 G) 90 6 9 1.5 1 2 0 0 50 2 10 3 0 0 1 1 FOLLOW INSTRUCTIONS ON CASES Suivre les directives sur l’étiquette 00057592732932 057592732932 73293 FRENCH ROLL DOUGH PATE A PETIT PAIN FRANCAIS 320 PG-320-CRUSTY ROLLS Published Branded 71 GR 180 8.13 20.65 15.81 40.16 11.56 29.36 29.366 13.32 28.13 12.76 .86 .024 Kosher - Parve 7 10 120 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, SOYABEAN OIL, SALT, SUGAR, SODIUM STEAROYL-2-LACTYLATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, ENZYME. PRODUCT NAME: PATE A PETIT PAIN FRANCAIS INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, LEVURE, HUILE DE SOYA, SEL, SUCRE, STEAROYL-2-LACTYLATE DE SODIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE, ENZYME. 70.9 228.02 2.71 0.59 0.03 0 519.36 42.19 1.77 0.89 8.73 0 0 12.53 2.63 1 ROLL (60 G) 160 2 3 0.4 0 2 0 0 370 15 30 10 1 5 1 6 0 0 0 15 1. PLACE FROZEN DOUGH ON A LINED SHEET PAN. COVER WITH SILICONE PAPER (IDENTIFY PRODUCT). DEFROST OVERNIGHT IN THE RETARDER. 2. PAN 3 X 5. GIVE 20 - 30 MINUTES FLOOR TIME. 3. PROOF UNTIL DOUBLE IN SIZE. 4. BAKE UNTIL GOLDEN BROWN. (APPROX. 20 MINUTES). BRUSH OR SPRAY WITH WATER WHEN REMOVED FROM THE OVEN IF DESIRED. OVEN TEMPERATURE: CONVENTIONAL: 375 F - 400 F (190 C - 204 C) CONVECTION: 350 F (180 C) MODE D EMPLOI: 1. PLACER LA PATE CONGELEE SUR UNE PLAQUE DE FOUR RECOUVERTE. LA RECOUVRIR DE PAPIER DE SILICONE. (INDENTIFIER LE PRODUIT). DECONGELER PENDANT TOUTE UNE NUIT AU REFRIGERATEUR. 2. PLACER LES PETITS PAINS SUR UNE PLAQUE (3 X 5). LAISSER REPOSER PENDANT 20 A 30 MINUTES. 3. ETUVER LES PETITS PAINS JUSQU A CE QU'ILS AIENT DOUBLE DE VOLUME. 4. CUIRE LES PETITS PAINS JUSQU'A CE QU'ILS SOIENT BIEN DORES. (ENVIRON 20 MINUTES.) AU BESOIN, LES BADIGEONNER OU LES VAPORISER D'EAU DES QU'ILS SONT SORTIS DU FOUR. TEMPERATURE DU FOUR: (More...) MODE D EMPLOI: 1. PLACER LA PATE CONGELEE SUR UNE PLAQUE DE FOUR RECOUVERTE. LA RECOUVRIR DE PAPIER DE SILICONE. (INDENTIFIER LE PRODUIT). DECONGELER PENDANT TOUTE UNE NUIT AU REFRIGERATEUR. 2. PLACER LES PETITS PAINS SUR UNE PLAQUE (3 X 5). LAISSER REPOSER PENDANT 20 A 30 MINUTES. 3. ETUVER LES PETITS PAINS JUSQU A CE QU'ILS AIENT DOUBLE DE VOLUME. 4. CUIRE LES PETITS PAINS JUSQU'A CE QU'ILS SOIENT BIEN DORES. (ENVIRON 20 MINUTES.) AU BESOIN, LES BADIGEONNER OU LES VAPORISER D'EAU DES QU'ILS SONT SORTIS DU FOUR.TEMPERATURE DU FOUR: CONVENTIONNEL 190 C - 204 C (375 F - 400 F) A CONVECTION 180 C (350 F) 00773889275295 27529 TURNOVER DGH (SGRD)-ART FL APL IN TRAYS PATE DE CHAUSSON (SUCRES) AUX POMMES- AROMES ARTIFICIEL (SUR PLATEAU) 066 PG-066-PUFF PASTRY DOUGH Non Published Branded 106 GR 84 8 20.32 17.88 45.42 12.63 32.08 22.247 10.09 19.69 8.93 1.045 .03 Kosher - Parve 7 8 240 INGREDIENTS FOR THE CANADIAN MARKET: APPLE FILLING (APPLES, GLUCOSE-FRUCTOSE, WATER, MODIFIED CORN STARCH, SUGAR, SALT, MALIC ACID, ARTIFICIAL FLAVOUR, CINNAMON, SODIUM CITRATE, COLOUR, GUAR GUM, PRESERVATIVES (POTASSIUM SORBATE, SODIUM BENZOATE, SULFITING AGENTS)), ENRICHED BLEACHED WHEAT FLOUR, WATER, MODIFIED PALM OIL, SUGAR, CANOLA AND/OR SOYABEAN OIL, MARGARINE (VEGETABLE OILS (PALM, CANOLA, MODIFIED PALM), WATER, MONO AND DIGLYCERIDES, PRESERVATIVE (POTASSIUM SORBATE), CITRIC ACID, ARTIFICIAL FLAVOUR, VITAMIN A, VITAMIN D), SALT, SUGAR, VINEGAR, ARTIFICIAL FLAVOUR, MONOGLYCERIDES, SOYA LECITHIN, COLOUR, L-CYSTEINE HYDROCHLORIDE, ASCORBIC ACID, AZODICARBONAMIDE, ENZYME. PRODUCT NAME: PATE DE CHAUSSON (SUCRES) AUX POMMES- AROMES ARTIFICIELLE (SUR PLATEAU) INGREDIENTS POUR LE MARCHE CANADIEN: REMPLISSAGE AUX POMMES (POMMES, GLUCOSE FRUCTOSE, EAU, AMIDON DE MAIS MODIFIÉ, SUCRE, SEL, ACIDE MALIQUE, AROME ARTIFICIELLE, CANNELLE, CITRATE DE SODIUM, COLORANT, GOMME DE GUAR, AGENTS DE CONSERVATION (SORBATE DE POTASSIUM, BENZOATE DE SODIUM, AGENT SULFUREUX)), FARINE DE BLE ENRICHIE BLANCHIE, EAU, HUILE DE PALMISTE MODIFIE, SUCRE, HUILE DE CANOLA ET/OU SOYA, MARGARINE (HUILE VEGETALE (PALMISTE, CANOLA, PALMISTE MODIFIE), EAU, MONO ET DIGLYCERIDES, AGENT DE CONSERVATION (SORBATE DE POTASSIUM), ACIDE CITRIQUE, AROME ARTIFICIELLE, VITAMINE A, VITAMINE D), SEL, SUCRE, VINAIGRE, AROME ARTIFICIELLE, MONOGLYCERIDES, LECITHINE DE SOYA, COLORANT, L-CYSTEINE CHLORHYDRATE, ACIDE ASCORBIQUE, AZODICARBONAMIDE, ENZYME. 106 352.77 21.13 8.66 0.23 0 262.35 37.01 1.11 12.13 3.64 0.41 0.18 7.45 1.13 1 TURNOVER (89 G) 370 22 34 9 0.2 47 0 0 280 12 39 13 1 5 13 4 0 0 0 8 KEEP FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 1. REMOVE TURNOVER DOUGH FROM THE CASE. RESEAL AND RETURN PARTIALLY USED CASES TO THE FREEZER IMMEDIATELY. 2. PLACE 15 TURNOVERS IN A 3 X 5 CONFIGURATION ON A PARCHMENT PAPER LINED FULL SHEET PAN. 3. MAKE TWO SMALL CUTS WITH A KNIFE OR SCISSORS ON TOP OF EACH TURNOVER TO RELEASE EXTRA STEAM DURING BAKING. 4. BAKING GUIDELINES: (FOR BEST RESULTS, THAW 30 MINUTES PRIOR TO BAKING) DECK OVEN: 350 F (175 C) FOR 35 - 40 MINUTES RACK OVEN: 375 F - 400 F (190 C - 205 C) FOR 30 - 40 MINUTES CONVECTION OVEN: 350 F - 375 F (175 C - 190 C) FOR 30 - 35 MINUTES 5. REMOVE FROM OVEN AND COMPLETELY COOL ON BAKING PAN BEFORE DISPLAYING OR PACKAGING. Suivre les directives sur l’étiquette 00049800878044 87804 PARISIEN BREAD PAIN PARISIEN 302 PG-302-PARBAKED BREADS Published Branded 510.3 GR 18 10.75 27.31 23.75 60.33 15.88 40.34 22.45 10.18 20.25 9.19 2.346 .066 Kosher - Parve 8 5 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, SALT, DEXTROSE, MALTED BARLEY FLOUR, CALCIUM SULPHATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, ENZYME. PRODUCT NAME: PAIN PARISIEN INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, LEVURE, SEL, DEXTROSE, FARINE D'ORGE MALTEE, SULFATE DE CALCIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE, ENZYME. 50 237.57 1.09 0.33 0.01 0 518.29 48.15 1.9 1.84 8.68 0 8.88 37.69 3.5 1 SLICE (50 G) 120 0.5 1 0 0 0 0 0 260 11 24 8 1 4 1 4 0 8 2 15 Baking Instructions: Oven Temperature From Frozen State From Thawed State Convection 350 F (175 C) Rolls/Breadsticks 5-12 Min. Rolls/Breadsticks 5-12 Min. Breads 8-15 Min. Breads 8-12 Min. Deck or Rack 375 F (190 C) Rolls/Breadsticks 10-15 Min. Rolls/Breadsticks 8-12 Min. Breads 10-15 Min. Breads 8-12 Min. Conveyor/Impinger 425 F (220 C) Rolls/Breadsticks 5-8 Min. Rolls/Breadsticks 5-8 Min. Breads 5-8 Min. Breads 5-8 Min. Suggested times and temperatures will vary by operation. Mode de cuisson: Four Temperature A l'etat congele A l'etat decongele Convection 350 F Petits pains/Batonnets 5 a 12 min. Petits pains/Batonnets 5 a 12 min. (175 C) Pains 8 a 15 min. Pains 8 a 12 min. Four a pont ou chariot 375 F Petits pains/Batonnets 10 a 15 min. Petits pains/Batonnets 8 a 12 min. (190 C) Pains 10 a 15 min. Pains 8 a 12 min. Convoyeur/Impinge 425 F Petits pains/Batonnets 5 a 8 min. Petits pains/Batonnets 5 a 8 min. (220 C) Pains 5 a 8 (More...) Mode de cuisson Four Temperature Congele Decongele Convection 350 F Petits pains/Batonnets 5 a 12 min. Petits pains/Batonnets 5 a 12 min. (175 C) Pains 8 a 15 min. Pains 8 a 12 min. A etages ou chariot 375 F Petits pains/Batonnets 10 a 15 min. Petits pains/Batonnets 8 a 12 min. (190 C) Pains 10 a 15 min. Pains 8 a 12 min. Convoyeur/Impinge 425 F Petits pains/Batonnets 5 a 8 min. Petits pains/Batonnets 5 a 8 min. (220 C) Pains 5 a 8 min Pains 5 a 8 min. Les temperatures et les temps de cuisson varieront 10773889742107 773889742100 74210 BAGELS (T & S) - SESAME SEED BAGEL AUX GRAINES DE SESAME 080 PG-080-BAGELS Non Published Branded 113.4 GR 72 13 33.02 20 50.8 13.13 33.35 20 9.07 18 8.16 1.976 .056 Kosher - Parve 6 7 365 INGREDIENTS FOR CANADIAN MARKET: ENRICHED WHEAT FLOUR, WATER, SESAME SEEDS, RYE FLOUR, SUGAR, SALT, CANOLA AND/OR SOYABEAN OIL, YEAST, CORN SYRUP SOLIDS, PRESERVATIVE (CALCIUM PROPIONATE), ASCORBIC ACID, AZODICARBONAMIDE. PRODUCT NAME: BAGEL AUX GRAINES DE SESAME (DECONGELER ET SERVIR) INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE, EAU, GRAINES DE SESAME, FARINE DE SEIGLE, SUCRE, SEL, HUILE DE CANOLA ET/OU SOYA, LEVURE, SOLIDES DE SIROP DE GLUCOSE, AGENT DE CONSERVATION (PROPIONATE DE CALCIUM), ACIDE ASCORBIQUE, AZODICARBONAMIDE. 113 381.46 18.54 0.13 0 0 502.31 39.57 5.35 1.66 14.08 1.15 0.34 157.36 4.28 1 BAGEL (113 G) 430 21 32 0.1 0 1 0 0 570 24 45 15 6 24 2 16 0 15 35 1. REMOVE DESIRED NUMBER OF BAGELS FROM SHIPPER. RESEAL AND RETURN PARTIAL BOX TO FREEZER IMMEDIATELY. 2. DEFROST AT ROOM TEMPERATURE BEFORE SERVING. 3. DO NOT REFREEZE. ALLERGY INFORMATION: MANUFACTURED IN A FACILITY THAT PROCESSES SESAME SEEDS. INFORMATION SUR LES ALLERGIES: FABRIQUE DANS DES INSTALLATIONS QUI TRAITENT DES GRAINES DE SESAME. INFORMATION SUR LES ALLERGIES: FABRIQUE DANS DES INSTALLATIONS QUI TRAITENT DES GRAINES DE SESAME. 00057592732857 057592732857 73285 HOT DOG ROLL DOUGH PATE A PETIT PAIN HOT DOG 325 PG-325-HOTS&HAMS Published Branded 56.7 GR 144 7.25 18.42 15.81 40.16 11.56 29.36 18.99 8.61 18 8.16 .767 .022 Kosher - Parve 10 10 120 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, GLUCOSE-FRUCTOSE, SOYABEAN OIL, SALT, SODIUM STEAROYL-2-LACTYLATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, ENZYME. PRODUCT NAME: PATE A PETIT PAIN HOT DOG INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, LEVURE, GLUCOSE-FRUCTOSE, HUILE DE SOYA, SEL, STEAROYL-2-LACTYLATE DE SODIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE, ENZYME. 56.7 247.61 3.4 0.7 0.04 0.01 451.62 45.6 1.79 5.39 8.66 0 0 13.04 2.57 1 ROLL (48 G) 140 2 3 0.4 0 2 0 0 260 11 26 9 1 4 3 5 0 0 0 10 1. PLACE DOUGH PIECES ON A LINED SHEET PAN, COVER WITH SILICONE PAPER AND IDENTIFY THE PRODUCT. DEFROST OVERNIGHT IN THE RETARDER. 2. PAN ROLLS 4 X 6. GIVE 20 - 30 MINUTES FLOOR TIME. 3. PROOF UNTIL DOUBLE IN SIZE. 4. BAKE UNTIL GOLDEN BROWN. OVEN TEMPERATURE: CONVENTIONAL: 375 F - 400 F (190 C - 205 C) CONVECTION: 350 F (175 C) MODE D'EMPLOI: 1. PLACER LES MORCEAUX DE PATE SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN, COUVRIR D'UNE PELLICULE SILICONE ET IDENTIFIER LE PRODUIT. LAISSER DEGELER AU REFRIGERATEUR PENDANT TOUTE LA NUIT. 2. PLACER EN RANGEES DE 4 X 6. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQU'A CE QUE LA PATE AIT DOUBLE DE GROSSEUR. 4. CUIRE JUSQU'A CE QUE LES PETITS PAINS SOIENT DORES. TEMPERATURE DU FOUR: CONVENTIONNEL: 375 F A 400 F (190 C A 205 C) A CONVECTION: 350 F (175 C) MODE D'EMPLOI: 1. PLACER LES MORCEAUX DE PATE SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN, COUVRIR D'UNE PELLICULE SILICONE ET IDENTIFIER LE PRODUIT. LAISSER DEGELER AU REFRIGERATEUR PENDANT TOUTE LA NUIT. 2. PLACER EN RANGEES DE 4 X 6. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQU'A CE QUE LA PATE AIT DOUBLE DE GROSSEUR. 4. CUIRE JUSQU'A CE QUE LES PETITS PAINS SOIENT DORES. TEMPERATURE DU FOUR: CONVENTIONNEL: 190 C - 205 C (375 F - 400 F) A CONVECTION: 175 C (350 F) 00049800152052 049800152052 15205 MINI POWDER SUGAR DONUT MINI BEIGNES SUCRE EN POUDRE 492 PG-492-PREPKA THAW&SRV DNT Published Branded 11.3 GR 480 7.88 20.02 22.25 56.52 11 27.94 14.18 6.43 12 5.44 1.116 .032 Kosher - Dairy 5 10 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED WHEAT FLOUR, SUGAR, DEXTROSE, VEGETABLE SHORTENING (HYDROGENATED CANOLA, SOYABEAN AND OR COTTONSEED OIL, DIMETHYLPOLYSILOXSANE), CORN STARCH, SOYA FLOUR, SKIM MILK POWDER, SODIUM ACID PYROPHOSPHATE, DRIED EGG YOLK, SALT, SODIUM BICARBONATE, WHEY POWDER, SOYABEAN AND OR COTTONSEED OIL, SOYA LECITHIN, ARTIFICIAL FLAVOUR, SODIUM DIACETATE, XANTHAN GUM, COLOUR, CALCIUM PROPIONATE. INGREDIENTS FOR CANADIAN MARKET: ENRICHED WHEAT FLOUR, SUGAR, DEXTROSE, VEGETABLE SHORTENING (HYDROGENATED CANOLA, SOYABEAN AND OR COTTONSEED OIL, DIMETHYLPOLYSILOXSANE), CORN STARCH, SOYA FLOUR, SKIM MILK POWDER, SODIUM ACID PYROPHOSPHATE, DRIED EGG YOLK, SALT, SODIUM BICARBONATE, WHEY POWDER, SOYABEAN AND OR COTTONSEED OIL, SOYA LECITHIN, ARTIFICIAL FLAVOUR, SODIUM DIACETATE, XANTHAN GUM, COLOUR, CALCIUM PROPIONATE. 55 381.3 16.1 3.8 3.4 7 481 52.6 0.8 27 6.5 0.00 1.9 61 2.2 5 MINI DONUTS (55 G) 210 9 14 2 2 4 5 1 260 11 29 10 0 0 15 4 2 4 8 1. KEEP PRODUCT FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 2. REMOVE DESIRED NUMBER OF SHEETED PIZZA DOUGHS FROM THE FREEZER AND ALLOW EACH TO THAW OVERNIGHT ON OILED PIZZA PANS COVERED WITH PLASTIC. (AS AN ALTERNATIVE, THAW ON PIZZA PANS AND USE THE SAME DAY AFTER 2-3 HOURS THAW TIME AT ROOM TEMPERATURE, 75 F (23 C). MAXIMUM TIME IN RETARDER IS 3 DAYS. 3. REMOVE THAWED SHELLS FROM THE RETARDER (COOLER) AND TRANSFER TO PIZZA PANS. ALLOW DOUGH TO DOUBLE IN SIZE. Suivre les directives sur l’étiquette 00049800215061 049800215061 21506 HONEY DIP DONUT GLAZE MIEL A BEIGNES 871 PG-871-GLAZES Published Branded 10.8 KG 1 9.5 24.13 9.75 24.77 9.75 24.77 25.61 11.62 24 10.89 .523 .015 Kosher - Dairy 4 20 180 SUGAR, WATER, CORN SYRUP, HONEY, TO PRESERVE FRESHNESS (SORBIC ACID, POTASSIUM SORBATE), CARRAGEENAN, PECTIN, AGAR, CITRIC ACID, COLORED WITH CARAMEL COLOR. FRENCH TRANSLATION (FOR INFORMATION ONLY): SUCRE, EAU, SIROP DE GLUCOSE, MIEL, AGENTS DE CONSERVATION (ACIDE SORBIQUE, SORBATE DE POTASSIUM), CARRAGHENINE, PECTINE, AGAR-AGAR, ACIDE CITRIQUE, COLORANT. 0 318.49 0.01 0 0 0.01 6.61 79.66 0.06 76.63 0.01 0.09 0 1.45 0.02 0 0 0 0 0 0 0 0 0 0 1. STORE AT ROOM TEMPERATURE. 2. STIR GLAZE BEFORE APPLYING TO HOT DONUTS. 3. FOR BEST RESULTS, DONUT SURFACE SHOULD BE 180 F (82 C) OR GREATER. 4. DIP OR POUR GLAZE OVER HOT DONUTS. 5. ALLOW TO DRY ON COOLING RACK 10 - 15 MINUTES. 6. SECURELY TIGHTEN LID AFTER EACH USE. Suivre les directives sur l’étiquette 00057592761529 057592761529 76152 PIZZA HUT 12" MEDIUM PAN PIZZA DOUGH PIZZA HUT PRE-FORMEE MOYENNE 12" 030 PG-030-PL SHTD PIZZA Non Published Private Label 454 GR 30 7.75 19.69 19.5 49.53 10 25.4 31.7 14.38 30 13.61 .875 .025 Not Kosher 7 10 90 ENRICHED WHEAT FLOUR, WATER, YEAST, SALT, SUGAR, SOYABEAN OIL, WHEAT GLUTEN, SODIUM STEAROYL-2-LACTYLATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ENZYME, ASCORBIC ACID. MANUFACTURED ON SHARED EQUIPMENT WITH SOYA. PRODUCT NAME: PIZZA HUT PRE-FORMEE MOYENNE 12" INGREDIENTS: FARINE DE BLE ENRICHIE, EAU, LEVURE, SEL, SUCRE, HUILE DE SOYA, GLUTEN DE BLE, STEAROYL-2-LACTYLATE DE SODIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ENZYME, ACIDE ASCORBIQUE. MANUFACTURE SUR DE L'EQUIPEMENT PARTAGE AVEC DU SOYA. 56 223.24 1.41 0.23 0.01 0 393.13 43.5 1.77 0.9 9.12 0 0.05 10.65 2.67 1/8 PIZZA CRUST (49 G) 130 1 1 0.1 0 1 0 0 220 9 24 8 1 4 1 5 0 0 0 10 HANDLING INSTRUCTIONS NOT REQUIRED PER CUSTOMER. Suivre les directives sur l’étiquette 00773889041753 04175 PUFF PASTRY DGH SHEET (10 X15 ) PUFF FEUILLE DE PATE A PATISSERIE (10"X15") 066 PG-066-PUFF PASTRY DOUGH Non Published Branded 425 GR 20 5.75 14.61 15.88 40.34 11.38 28.91 20.25 9.19 18.75 8.5 .601 .017 Kosher - Parve 9 10 240 INGREDIENTS FOR CANADIAN MARKET: ENRICHED BLEACHED WHEAT FLOUR, WATER, HYDROGENATED SOYABEAN OIL, CANOLA AND/OR SOYABEAN OIL, MARGARINE (HYDROGENATED VEGETABLE OIL (CANOLA, SOYABEAN), PALM OIL, WATER, MONO AND DIGLYCERIDES, PRESERVATIVE (POTASSIUM SORBATE), CITRIC ACID, ARTIFICIAL FLAVOUR, VITAMIN A, VITAMIN D), HYDROGENATED PALM OIL, PALM OIL, SALT, SUGAR, MODIFIED PALM OIL, MONOGLYCERIDES, ARTIFICIAL FLAVOUR, SOYA LECITHIN, VINEGAR, COLOUR, CITRIC ACID, L-CYSTEINE HYDROCHLORIDE, ASCORBIC ACID, AZODICARBONAMIDE. PRODUCT NAME: PUFF FEUILLE DE PATE A PATISSERIE (10 X 15) INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE BLANCHIE, EAU, HUILE DE SOYA HYDROGENEE, HUILE DE CANOLA ET/OU SOYA, MARGARINE (HUILE VEGETALE HYDROGENEE (CANOLA, SOYA), HUILE DE PALM, EAU, MONO ET DIGLYCERIDES, AGENT DE CONSERVATION (SORBATE DE POTASSIUM), ACIDE CITRIQUE, AROME ARTIFICIELLE, VITAMINE A, VITAMINE D), HUILE DE PALM HYDROGENEE, HUILE DE PALM, SEL, SUCRE, HUILE DE PALM MODIFIEE, MONOGLYCERIDES, AROME ARTIFICIELLE, LECITHINE DE SOYA, VINAIGRE, COLORANT, ACIDE CITRIQUE, L-CYSTEINE CHLORHYDRATE, ACIDE ASCORBIQUE, AZODICARBONAMIDE. 189 420.04 29.92 12.27 0.33 0 331.92 32.58 1.38 0.38 5.11 0 0 8.6 1.58 1/3 PASTRY (156 G) 790 57 87 23 0.5 119 0 0 630 26 62 21 3 10 1 10 0 0 2 20 1. STORE FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 2. REMOVE THE DESIRED AMOUNT FROM THE SHIPPER. PARTIALLY USED BOX CAN BE RESEALED AND STORED IN THE FREEZER. 3. PLACE 2 DOUGH SHEETS ON A SILICONE PAPER LINED SHEET PAN. THAW AT ROOM TEMPERATURE COVERED LOOSELY FOR APPROXIMATELY 15 - 30 MINUTES. 4. USE DOUGH SHEETS TO FORM STRUDELS, NAPOLEONS OR CUT TO DESIRED SIZE FOR INDIVIDUAL PASTRIES. 5. BAKE PASTRIES AT 375-400 F (190-205 C) FOR APPROXIMATELY 20 MINUTES IF UNFILLED, 30-35 MINUTES IF FILLED WITH FRUIT, UNTIL GOLDEN BROWN. PASTRY MUST BE THOROUGHLY BROWNED ON ALL SIDES TO PREVENT COLLAPSING WHEN COOL. 6. WHILE WARM, BRUSH WITH RICH'S GLAZE 'N SHINE (PC 21784). 7. WHEN COOL, FINISH WITH CONFECTIONER'S SUGAR OR APPLY RICH'S VANILLA HEAT 'N ICE (PC 21952). Suivre les directives sur l’étiquette 00057592711326 057592711326 71132 7" SHEETED PIZZA DOUGH - THICK (ROUND) PATE PREFORMEE 7" EPAISSE 029 PG-029-SHEETED PIZZA Published Branded 198 GR 84 5.88 14.94 21.38 54.31 14.5 36.83 38.717 17.56 36.75 16.67 1.055 .03 Kosher - Parve 9 5 150 INGREDIENTS FOR CANADIAN MARKET: ENRICHED WHEAT FLOUR, WATER, YEAST, GLUCOSE-FRUCTOSE, SALT, SOYABEAN OIL, WHEAT GLUTEN, AMMONIUM SULPHATE, CALCIUM SULPHATE, ASCORBIC ACID, HYDROGENATED SOYABEAN OIL. MANUFACTURED ON SHARED EQUIPMENT WITH SOYA. DO NOT PUT ON LABEL (FOR INFORMATION ONLY): INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE, EAU, LEVURE, GLUCOSE-FRUCTOSE, HUILE DE SOYA, SEL, GLUTEN DE BLE, SULFATE D'AMMONIUM, SULFATE DE CALCIUM, ACIDE ASCORBIQUE, HUILE DE SOYA HYDROGENEE. MANUFACTURE SUR DE L'EQUIPEMENT PARTAGE AVEC DU SOYA. 57 228.48 1.91 0.21 0.02 0 468.48 43.62 1.76 1.47 9.2 0 0 21.08 2.69 1/3 PIZZA CRUST (57 G) 140 1 2 0.1 0 0 0 0 280 12 26 9 1 4 1 6 0 0 2 10 1. KEEP PRODUCT FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 2. REMOVE DESIRED NUMBER OF SHEETED PIZZA DOUGHS FROM THE FREEZER AND ALLOW EACH TO THAW OVERNIGHT ON OILED PIZZA PANS COVERED WITH PLASTIC. (AS AN ALTERNATIVE, THAW ON PIZZA PANS AND USE THE SAME DAY AFTER 2 - 3 HOURS THAW TIME AT ROOM TEMPERATURE, 75 F 23 C). MAXIMUM TIME IN RETARDER IS 3 DAYS. 3. REMOVE THAWED SHELLS FROM THE RETARDER (COOLER) AND TRANSFER TO PIZZA PANS. ALLOW DOUGH TO DOUBLE IN SIZE. 4. TO PREVENT PRODUCT FROM DRYING OUT DURING TEMPERING (THAWING), COVER WITH PLASTIC OR BRUSH WITH OIL. 5. CAREFULLY DOCK THE DOUGH TO MINIMIZE BLISTERING AND/OR BUBBLING DURING BAKING. FOR A THICKER CRUST, ALLOW THE PIZZA TO CONTINUE TO RISE UNTIL DESIRED THICKNESS IS OBTAINED. 6. ADD SAUCE, CHEESE AND TOPPINGS. 7. BAKE AS FOLLOWS: DECK OVEN: 500 F (260 C) 8 - 11 MINUTES CONVECTION OVEN: 375 F (190 C) 7 - 10 MINUTES FORCED AIR CONVEYOR: 500 F (260 C) 4.5 - 5.5 MINUTES CONVENTIONAL OVEN: 450 (More...) Suivre les directives sur l’étiquette 10049800560588 049800560581 56058 TIKI BAY STRAW N&A FLV BEV CONCENTRATE CONCENTRE DE FRAISES TIKI BAY 275 PG-275-ASEPTIC BEV-OTHER Non Published Branded 1.81 L 6 9.56 24.28 9.88 25.1 9.69 24.61 30.61 13.88 28.72 13.03 .53 .015 Kosher - Dairy 4 20 365 INGREDIENTS FOR CANADIAN MARKET: STRAWBERRIES, SUGAR, GLUCOSE-FRUCTOSE, WATER, NATURAL AND ARTIFICIAL FLAVOUR, CITRIC ACID, LIME JUICE CONCENTRATE, XANTHAN GUM, SODIUM CITRATE, COLOUR. INGREDIENTS FOR CANADIAN MARKET: STRAWBERRIES, SUGAR, GLUCOSE-FRUCTOSE, WATER, NATURAL AND ARTIFICIAL FLAVOUR, CITRIC ACID, LIME JUICE CONCENTRATE, XANTHAN GUM, SODIUM CITRATE, COLOUR. 169 148.8 0.1 0.02 0 0.02 21.53 36.87 1.54 30.48 0.24 2.3 21.52 8.71 0.42 5 FL OZ CONCENTRATE 250 0 0 0 0 0 0 0 25 1 61 20 2 8 51 0.4 0 60 2 6 HOW TO PREPARE A 12 OUNCE DRINK FROZEN COCKTAILS IN A BLENDER * 4 FL. OZ. BEVERAGE MIX * 1 FL. OZ. ALCOHOL * 1 CUP ICE CUBES BLEND 20-25 SECONDS SMOOTHIES IN A BLENDER * 5 FL. OZ. BEVERAGE MIX * 1 CUP ICE CUBES BLEND 20-25 SECONDS FROZEN COCKTAILS USING AN ICE SHAVER * 4 FL. OZ. BEVERAGE MIX * 1 FL. OZ. ALCOHOL PRESS #1 ON THE SHAVER SMOOTHIES USING AN ICE SHAVER * 5 FL. OZ. BEVERAGE MIX PRESS #1 ON THE SHAVER TO PREPARE 3 GALLONS FROZEN COCKTAILS IN GRANITA OR FROZEN BEVERAGE MACHINES * 3 CARTONS OF DESIRED BEVERAGE MIX * 1 LITER OF ALCOHOL * 5 QUARTS OF WATER ADD TO MACHINE HOPPER AND THEN FREEZE IN DISPENSING/FREEZING MACHINE ACCORDING TO MANUFACTURER'S INSTRUCTIONS. TO MAKE SMOOTHIES IN GRANITA OR FROZEN BEVERAGE MACHINES * 3 CARTONS OF DESIRED BEVERAGE MIX * 1 1/2 GALLONS OF WATER ADD TO MACHINE HOPPER AND THEN FREEZE IN DISPENSING/FREEZING MACHINE ACCORDING TO MANUFACTURER'S INSTRUCTIONS. PARA PREPARAR UNA BEBIDA DE 12 ONZAS COCTELES (More...) Suivre les directives sur l’étiquette 00057592766708 057592766708 76670 SMALL FRENCH SUB ROLL PETIT PAIN SOUS MARIN FRANCAIS PRECUIT 303 PG-303-PARBAKED ROLLS Published Branded 141.75 GR 60 16.88 42.88 24 60.96 9.88 25.1 21.138 9.59 18.75 8.5 2.316 .066 Kosher - Parve 4 8 270 INGREDIENTS FOR THE CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, SALT, DEXTROSE, MALTED BARLEY FLOUR, CALCIUM SULPHATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, AMYLASE. PRODUCT NAME: PETIT PAIN SOUS MARIN FRANCAIS PRECUIT INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, LEVURE, SEL, DEXTROSE, FARINE D'ORGE MALTEE, SULFATE DE CALCIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE, AMYLASE. 141.7 246.76 1.12 0.35 0.01 0 539.15 50.1 1.95 1.92 8.94 0 9.23 39.09 3.65 1 SUB ROLL (141 G) 350 1.5 2 0.5 0 1 0 0 760 32 71 24 3 11 3 13 0 20 6 35 Baking Instructions: Oven Temperature From Frozen State From Thawed State Convection 350 F (175 C) Rolls/Breadsticks 5-12 Min. Rolls/Breadsticks 5-12 Min. Breads 8-15 Min. Breads 8-12 Min. Deck or Rack 375 F (190 C) Rolls/Breadsticks 10-15 Min. Rolls/Breadsticks 8-12 Min. Breads 10-15 Min. Breads 8-12 Min. Conveyor/Impinger 425 F (220 C) Rolls/Breadsticks 5-8 Min. Rolls/Breadsticks 5-8 Min. Breads 5-8 Min. Breads 5-8 Min. Suggested times and temperatures will vary by operation. Mode de cuisson: Four Temperature A l'etat congele A l'etat decongele Convection 350 F Petits pains/Batonnets 5 a 12 min. Petits pains/Batonnets 5 a 12 min. (175 C) Pains 8 a 15 min. Pains 8 a 12 min. Four a pont ou chariot 375 F Petits pains/Batonnets 10 a 15 min. Petits pains/Batonnets 8 a 12 min. (190 C) Pains 10 a 15 min. Pains 8 a 12 min. Convoyeur/Impinge 425 F Petits pains/Batonnets 5 a 8 min. Petits pains/Batonnets 5 a 8 min. (220 C) Pains 5 a 8 (More...) Mode de cuisson: Four Temperature A l'etat congele A l'etat decongele Convection 350 F Petits pains/Batonnets 5 a 12 min. Petits pains/Batonnets 5 a 12 min. (175 C) Pains 8 a 15 min. Pains 8 a 12 min. Four a pont ou chariot 375 F Petits pains/Batonnets 10 a 15 min. Petits pains/Batonnets 8 a 12 min. (190 C) Pains 10 a 15 min. Pains 8 a 12 min. Convoyeur/Impinge 425 F Petits pains/Batonnets 5 a 8 min. Petits pains/Batonnets 5 a 8 min. (220 C) Pains 5 a 8 min Pains 5 a 8 min. Les temperatures et les temps de cuisson varieront selon l'operation. 10057592721193 057592721196 72119 COFFEE RICH TRIMLINE - 400 COUNT COFFEE RICH® - 400 PORTIONS 171 PG-171-CREAMERS Published Branded 10.7 GR 400 10.06 25.55 11.56 29.36 7.5 19.05 11.483 5.21 9.44 4.28 .505 .014 Kosher - Parve 6 20 365 WATER, GLUCOSE SYRUP, HYDROGENATED SOYABEAN OIL, MONO AND DIGLYCERIDES, SOYA PROTEIN ISOLATE, SODIUM STEAROYL-2-LACTYLATE, POLYSORBATE 60, DIPOTASSIUM PHOSPHATE, DISODIUM PHOSPHATE, ARTIFICIAL FLAVOUR, SODIUM ACID PYROPHOSPHATE, COLOUR. PRODUCT NAME: COFFEE RICH INGREDIENTS: EAU, SIROP DE GLUCOSE, HUILE DE SOYA HYDROGENEE, MONO ET DIGLYCERIDES, PROTEINE DE SOYA ISOLEE, STEAROYL-2-LACTYLATE DE SODIUM, POLYSORBATE 60, PHOSPHATE DIPOTASSIQUE, PHOSPHATE DISODIQUE, ESSENCE ARTIFICIELLE, PYROPHOSPHATE ACIDE DE SODIUM, COLORANT. 11 126.24 8.4 1.89 1.3 0.02 63.75 12.36 0.02 3.85 0.3 10.23 0.01 1.56 0.05 1 PORTION (11 G) 15 1 1 0.2 0.1 0 0 0 5 0 1 0 0 0 0 0 0 0 0 0 1. DEFROST PACKAGE IN YOUR REFRIGERATOR UNTIL IT IS COMPLETELY DEFROSTED. 2. AFTER PRODUCT HAS BEEN DEFROSTED, KEEP REFRIGERATED. 3. GENTLY SHAKE BEFORE USING. MODE D'EMPLOI: 1. FAIRE DECONGELER LE PRODUIT A L' INTERIEUR DU REFRIGERATEUR JUSQU'A CE QU'IL SOIT COMPLETEMENT DECONGELE. 2. UNE FOIS QUE LE PRODUIT EST DECONGELE, LE LAISSER AU REFRIGERATEUR. 3. AGITER LEGEREMENT AVANT L'USAGE. MODE D'EMPLOI: 1. FAIRE DECONGELER LE PRODUIT A L' INTERIEUR DU REFRIGERATEUR JUSQU'A CE QU'IL SOIT COMPLETEMENT DECONGELE. 2. UNE FOIS QUE LE PRODUIT EST DECONGELE, LE LAISSER AU REFRIGERATEUR. 3. AGITER LEGEREMENT AVANT L'USAGE. 10049800350783 049800350786 35078 12" PRESHEETED PIZZA DOUGH PATE A PIZZA PRE-FORMEE 12" 029 PG-029-SHEETED PIZZA Published Branded 396 GR 36 5.63 14.3 23.75 60.33 12.25 31.12 33.115 15.02 31.5 14.29 .948 .027 Kosher - Dairy 10 6 150 INGREDIENTS FOR CANADIAN MARKET: ENRICHED WHEAT FLOUR, WATER, YEAST, GLUCOSE-FRUCTOSE, SALT, SOYABEAN OIL, WHEAT GLUTEN, AMMONIUM SULPHATE, CALCIUM SULPHATE, ASCORBIC ACID, HYDROGENATED SOYABEAN OIL MANUFACTURED ON SHARED EQUIPMENT WITH SOYA. DO NOT PUT ON LABEL (FOR INFORMATION ONLY): INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE, EAU, LEVURE, GLUCOSE-FRUCTOSE, SEL, HUILE DE SOYA, GLUTEN DE BLE, SULFATE D'AMMONIUM, SULFATE DE CALCIUM, ACIDE ASCORBIQUE, HUILE DE SOYA HYDROGENEE. MANUFACTURE SUR DE L'EQUIPEMENT PARTAGE AVEC DU SOYA. 57 228.48 1.91 0.21 0.02 0 468.48 43.62 1.76 1.47 9.2 0 0 21.08 2.69 1/6 PIZZA CRUST (49 G) 130 1 2 0.1 0 1 0 0 270 11 25 8 1 4 1 5 0 0 2 10 1. KEEP PRODUCT FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 2. REMOVE DESIRED NUMBER OF SHEETED PIZZA DOUGHS FROM THE FREEZER AND ALLOW EACH TO THAW OVERNIGHT ON OILED PIZZA PANS COVERED WITH PLASTIC. (AS AN ALTERNATIVE, THAW ON PIZZA PANS AND USE THE SAME DAY AFTER 2-3 HOURS THAW TIME AT ROOM TEMPERATURE, 75 F (23 C). MAXIMUM TIME IN RETARDER IS 3 DAYS. 3. REMOVE THAWED SHELLS FROM THE RETARDER (COOLER) AND TRANSFER TO PIZZA PANS. ALLOW DOUGH TO DOUBLE IN SIZE. 4. TO PREVENT PRODUCT FROM DRYING OUT DURING TEMPERING (THAWING), COVER WITH PLASTIC OR BRUSH WITH OIL. 5. CAREFULLY DOCK THE DOUGH TO MINIMIZE BLISTERING AND/OR BUBBLING DURING BAKING. FOR A THICKER CRUST, ALLOW THE PIZZA TO CONTINUE TO RISE UNTIL DESIRED THICKNESS IS OBTAINED. 6. ADD SAUCE, CHEESE AND TOPPINGS. 7. BAKE AS FOLLOWS: DECK OVEN: 500 F (260 C) 8 - 11 MINUTES CONVECTION OVEN: 375 F (190 C) 7 - 10 MINUTES FORCED AIR CONVEYOR: 500 F (260 C) 4.5 - 5.5 MINUTES CONVENTIONAL OVEN: (More...) Suivre les directives sur l’étiquette 00049800364059 36405 PERFORMICE BUTTERCREAM STYLE ICING GLACAGE STYLE CREME AU BEURRE 286 PG-286-LIQUID PERFORMICE Non Published Branded 13.6 Kg 1 12.75 32.39 11.5 29.21 11.5 29.21 31.95 14.49 30 13.61 .976 .028 Kosher - Dairy 4 15 365 INGREDIENTS FOR CANADIAN MARKET; WATER, HYDROGENATED PALM KERNEL OIL, SUGAR, GLUCOSE SYRUP, DEXTROSE, GLUCOSE-FRUCTOSE, HYDROGENATED SOYABEAN OIL, SODIUM CASEINATE (A MILK DERIVATIVE), SALT, PRESERVATIVE (POTASSIUM SORBATE, SODIUM BENZOATE), ARTIFICIAL FLAVOUR, SOYA LECITHIN, SODIUM STEAROYL-2-LACTYLATE, GUAR GUM, POLYSORBATE 60, POLYSORBATE 80. PRODUCT NAME: GLACAGE STYLE CREME AU BEURRE PERFORMICE INGREDIENTS FOR FRENCH CANADIAN MARKET: EAU, HUILE DE PALMISTE HYDROGENEE, SUCRE, SIROP DE GLUCOSE, DEXTROSE, GLUCOSE-FRUCTOSE, HUILE DE SOYA HYDROGENEE, CASEINATE DE SODIUM (UN DERIVE DE LAIT), SEL, AGENTS DE CONSERVATION (SORBATE DE POTASSIUM, BENZOATE DE SODIUM), ESSENCE ARTIFICIELLE, LECITHINE DE SOYA, STEAROYL-2-LACTYLATE DE SODIUM, GOMME DE GUAR, POLYSORBATE 60, POLYSORBATE 80. 35 418.64 32.21 28.58 1.34 0.09 103.39 31.95 0.09 26.47 0.35 0.14 0.01 1.4 0.04 2 TABLESPOONS (35G AS LIQUID) 1/3 CUP (35G AS WHIP 150 11 17 10 0.5 10 0 0 35 2 11 4 0 0 9 0.1 0 0 0 0 1. KEEP PRODUCT FROZEN. 2. THAW UNDER REFRIGERATION FOR 24 TO 48 HOURS. 3. SHAKE/STIR WELL BEFORE POURING INTO A CHILLED BOWL. 4. WHIP PRODUCT BETWEEN 40 - 50F (4 - 10 C) DEGREES. DO NOT REFREEZE LIQUID. ONCE THAWED, PRODUCT KEEPS FRESH 3 WEEKS IN REFRIGERATOR. FOR A BUTTERCREAM STYLE ICING: 1. USE 1 PART POWDERED SUGAR (6X, 10X, 12X) TO TWO PARTS LIQUID. 2. FOLD IN SUGAR ON LOW SPEED. 3. MIX ON MEDIUM SPEED TO DESIRED TEXTURE. SUGAR MAY BE ADJUSTED TO PRODUCE THE DESIRED CONSISTENCY MODE D'EMPLOI: 1. GARDER LE PRODUIT CONGELE. 2. DEGELER AU REFRIGERATEUR PENDANT 24 A 48 HEURES. 3. BIEN BRASSER/MELANGER AVANT DE VERSER DANS UN BOL FROID. 4. FOUETTER LE PRODUIT A UNE TEMPERATURE SITUEE ENTRE 40 - 50F (4 - 10 C) DEGRES. NE PAS RECONGELER LE LIQUIDE. UNE FOIS DEGELE, LE PRODUIT RESTE FRAIS PENDANT 3 SEMAINES AU REFRIGERATEUR. POUR UN GLACAGE STYLE CREME AU BEURRE: 1. UTILISER 1 PARTIE DE SUCRE EN POUDRE (6X, 10X, 12X) AVEC DEUX PARTIES DE LIQUIDE. 2. INCORPORER LE SUCRE A BASSE VITESSE. 3. MELANGER A VITESSE MOYENNE JUSQU'A L'OBTENTION DE LA TEXTURE DESIREE. LA QUANTITE DE SUCRE PEUT ETRE AJUSTEE POUR PRODUIRE LA CONSISTANCE DESIREE. 00057592598224 057592598224 59822 16" THICK PB PIZZA CRUST CROUTE EPAISSE A PIZZA PRE-CUITE 16" 178 PG-178-TRAD PARBAKED PIZZA Published Branded 799 GR 10 9.25 23.5 16.19 41.12 16.19 41.12 18.935 8.59 17.63 8 1.403 .04 NOT KOSHER 7 6 270 ENRICHED BLEACHED WHEAT FLOUR, WATER, YEAST, SALT, CANOLA OIL, SUGAR, MONO AND DIGLYCERIDES, PRESERVATIVE (CALCIUM PROPIONATE), L-CYSTEINE HYDROCHLORIDE. PRODUCT NAME: CROUTE A PIZZA PRE-CUITE 16" INGREDIENTS: FARINE DE BLE ENRICHIE BLANCHIE, EAU, LEVURE, SEL, HUILE DE CANOLA, SUCRE, MONO ET DIGLYCERIDES, AGENT DE CONSERVATION (PROPIONATE DE CALCIUM), L-CYSTEINE CHLORHYDRATE. 57 266.83 5.07 0.66 0 0 563.74 47.14 1.64 1.02 8.16 0.44 0 72.97 2.87 1/14 PIZZA CRUST (57 G) 150 3 4 0.4 0 0 0 0 320 13 27 9 1 4 1 5 0 4 10 HANDLING INSTRUCTIONS: 1. REMOVE DESIRED NUMBER OF UNITS FROM CASE AND THEN RESEAL CASE. (FOR BEST RESULTS PRODUCT SHOULD BE THAWED BEFORE BAKING - 4 HOURS REFRIGERATED OR 30 MINUTES TO 1 HOUR AT ROOM TEMPERATURE). 2. PLACE CRUSTS ON SHEET PAN AND TOP AS DESIRED. 3. BAKE UNTIL CRUST IS GOLDEN BROWN AND CHEESE IS MELTED. CONVECTION OVENS: (190 C) 375 F, 6 - 9 MINUTES DECK OVENS: (260 C) 500 F, 7 - 10 MINUTES CONVEYER OVENS: (260 C) 500 F , 3 1/2 - 4 1/2 MINUTES ** PRODUCT MAY BE PLACED ON PAN, COVERED WITH PLASTIC AND HELD FOR UP TO 7 DAYS REFRIGERATED. MODE D'EMPLOI 1. RETIRER LE NOMBRE D'UNITES DESIRE DE LA CAISSE ET SCELLER LA CAISSE (POUR DE MEILLEURS RESULTATS, LAISSER DEGELER LE PRODUIT AU REFRIGERATEUR PENDANT 4 HEURES OU A LA TEMPERATURE DE LA PIECE PENDANT 30 MINUTES A 1 HEURE). 2. PLACER LES CROUTES SUR UNE PLAQUE ET GARNIR AU GOUT. 3. CUIRE JUSQU'A CE QUE LE CROUTE SOIT DOREE ET QUE LE FROMAGE SOIT FONDU. CONVECTION : 190 C (375 F), 6 A 9 MINUTES (More...) MODE D'EMPLOI:1. RETIRER LE NOMBRE D'UNITES DESIRE DE LA CAISSE ET SCELLER LA CAISSE (POUR DE MEILLEURS RESULTATS, LAISSER DEGELER LE PRODUIT AU REFRIGERATEUR PENDANT 4 HEURES OU A LA TEMPERATURE DE LA PIECE PENDANT 30 MINUTES A 1 HEURE).2. PLACER LES CROUTES SUR UNE PLAQUE ET GARNIR AU GOUT. 3. CUIRE JUSQU'A CE QUE LE CROUTE SOIT DOREE ET QUE LE FROMAGE SOIT FONDU. CONVECTION : 190 C (375 F), 6 A 9 MINUTES A ETAGES: 260 C (500 F), 7 A 10 MINUTES CONVOYEUR A AIR PROPULSE: 260 C (500 F), 3,5 A 4,5 MIN. ** LE PRODUIT PEUT ETRE PLACE SUR UNE PLAQUE, RECOUVERT D'UNE PELLICULE PLASTIQUE ET CONSERVE AU REFRIGERATEUR PENDANT 7 JOURS. 10057592727096 057592727099 72709 EUROPEAN STYLE WHIPPED TPG ED OIL PROD GARNITURE A FOUETTE GENRE EUROPEENE 235 PG-235-INDUSTRIAL PL Non Published Branded 14.52 Kg 1 12.75 32.39 11.5 29.21 11.5 29.21 33.97 15.41 32 14.51 .976 .028 Kosher - Parve 5 12 365 WATER, GLUCOSE-FRUCTOSE, HYDROGENATED PALM KERNEL OIL, SUGAR, GLUCOSE SYRUP, SOYA PROTEIN CONCENTRATE, MODIFIED CELLULOSE, POLYSORBATE 60, ARTIFICIAL FLAVOR, SOYA LECITHIN, POLYGLYCEROL ESTERS OF FATTY ACIDS, POTASSIUM SORBATE, SALT, PROPYLENE GLYCOL ALGINATE, SODIUM CITRATE, XANTHAN GUM, SODIUM ACID PYROPHOSPHATE, COLOUR, NATURAL FLAVOUR, MALTOL. PRODUCT NAME: GARNITURE A FOUETTE GENRE EUROPEENE UN PRODUIT OLEAGINEUX COMESTIBLE INGREDIENTS: EAU, GLUCOSE-FRUCTOSE, HUILE DE PALMISTE HYDROGENEE, SUCRE, SIROP DE GLUCOSE, PROTEINE DE SOYA CONCENTRE, CELLULOSE MODIFIE, POLYSORBATE 60, ESSENCE ARTIFICIELLE, LECITHINE DE SOYA, ESTERS POLYGLYCEROLIQUES D'ACIDES GRAS, SORBATE DE POTASSIUM, SEL, ALGINATE DE PROPYLENEGLYCOL, CITRATE DE SODIUM, GOMME DE XANTHANE, PYROPHOSPHATE ACIDE DE SODIUM, COLORANT, ESSENCE NATURELLE, MALTOL. 15 248.61 17.66 16.29 0.61 0.02 45.42 22.12 0.46 19.41 0.32 0.05 0.02 2.66 0.09 58 ML (15 G) 35 2.5 2.5 0 0 5 3 0 3 *THAW UNDER REFRIGERATION FOR 24-36 HOURS AT 3 C (38 F). *MIX WELL. *POUR INTO CHILLED BOWL. *WHIP AT MEDIUM SPEED UNTIL SOFT PEAKS FORM. *PROMPTLY RETURN UNUSED PORTION TO REFRIGERATOR. MODE D"EMPLOI *DECONGELER AU REFRIGERATEUR PENDANT 24 A 36 HEURES A 3C (38F). *BIEN AGITER *VERSER DANS UN BOL FROID. *FOUETTER A VITESSE MOYENNE JUSQU'A CE QUE DES PICS MOUS SE FORMENT. *RETOURNER IMMEDIATEMENT LA PORTION NON UTILISEE AU REFRIGERATEUR. KEEP FROZEN AT -18C (0F) OR BELOW - GARDER CONGELE A -18C (0F) OU MOINS MODE D"EMPLOI *DECONGELER AU REFRIGERATEUR PENDANT 24 A 36 HEURES A 3C (38F). *BIEN AGITER *VERSER DANS UN BOL FROID. *FOUETTER A VITESSE MOYENNE JUSQU'A CE QUE DES PICS MOUS SE FORMENT. *RETOURNER IMMEDIATEMENT LA PORTION NON UTILISEE AU REFRIGERATEUR. GARDER CONGELE A -18C (0F) OU MOINS 00049800878396 049800878396 87839 FRENCH PETIT PAIN PETIT PAIN FRANCAIS 303 PG-303-PARBAKED ROLLS Published Branded 56.7 GR 140 10 25.4 23.5 59.69 15.63 39.7 20.12 9.13 17.5 7.94 2.126 .06 Kosher - Parve 8 5 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, SALT, DEXTROSE, MALTED BARLEY FLOUR, CALCIUM SULPHATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, CANOLA OIL, ASCORBIC ACID, ENZYME. PRODUCT NAME: PETIT PAIN FRANCAIS INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, LEVURE, SEL, DEXTROSE, FARINE D'ORGE MALTEE, SULFATE DE CALCIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, HUILE DE CANOLA, ACIDE ASCORBIQUE, ENZYME. 56 252.22 1 0.27 0 0 550.82 51.5 2.25 0.88 9.48 0.03 0 44.47 3.8 1 ROLL (56 G) 140 0.5 1 0.2 0 1 0 0 310 13 29 10 1 5 0 5 0 0 2 15 HANDLING INSTRUCTIONS: (ON SHIPPER) Baking Instructions Oven Temperature From Frozen State From Thawed State Convection 400 F (205 C) Rolls/Breadsticks 8-12 Min. Rolls/Breadsticks 5-10 Min. Breads 10 - 20 Min. Breads 8-15 Min. Deck or Rack 400 F (205 C) Rolls/Breadsticks 10-15 Min. Rolls/Breadsticks 8-12 Min. Breads 20-30 Min. Breads 15-20 Min. Conveyor/Impinger 400F (205 C) Rolls/Breadsticks 6-8 Min. Rolls/Breadsticks 4-6 Min. Breads 10 - 12 Min. Breads 8-10 Min. Suggested times and temperatures will vary by operation. Mode de cuisson Four Temperature Congele Decongele Convection 400 F Petits pains/Batonnets 8 a 12 min. Petits pains/Batonnets 5 a 10 min. (205 C) Pains 10 a 20 min. Pains 8 a 15 min. A etages ou chariot 400 F Petits pains/Batonnets 10 a 15 min. Petits pains/Batonnets 8 a 12 min. (205 C) Pains 20 a 30 min. Pains 15 a 20 min. Convoyeur/Impinge 400 F Petits pains/Batonnets 6 a 8 min. Petits pains/Batonnets 4 a 6 min. (More...) Mode de cuisson Four Temperature Congele Decongele Convection 400 F Petits pains/Batonnets 8 a 12 min. Petits pains/Batonnets 5 a 10 min. (205 C) Pains 10 a 20 min. Pains 8 a 15 min. A etages ou chariot 400 F Petits pains/Batonnets 10 a 15 min. Petits pains/Batonnets 8 a 12 min. (205 C) Pains 20 a 30 min. Pains 15 a 20 min. Convoyeur/Impinge 400 F Petits pains/Batonnets 6 a 8 min. Petits pains/Batonnets 4 a 6 min. (205 C) Pains 10 a 12 min Pains 8 a 10 min. Les temperatures et les temps de cuisson varieront selon l'operation. 00049800125209 12520 EGG ONION ROLL DOUGH P'TIT PAINS AUX OEUF ET OIGNON 061 PG-061-ROLLS/BRDSTK DOUGH Published Branded 83.6 GR 96 6.5 16.51 15.81 40.16 11.56 29.36 18.777 8.52 17.7 8.03 .687 .019 Kosher - Parve 11 10 120 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, GLUCOSE-FRUCTOSE, DEHYDRATED ONIONS, SOYABEAN OIL, DRIED WHOLE EGG, SALT, SODIUM STEAROYL-2-LACTYLATE, POPPY SEEDS, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, PAPRIKA OLEORESIN, ENZYME, TURMERIC OLEORESIN. FOR INFORMATION ONLY - DO NOT PUT ON LABEL INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, LEVURE, GLUCOSE-FRUCTOSE, OIGNONS DESHYDRATES, HUILE DE SOYA, POUDRE D'OEUF ENTIER, SEL, STEAROYL-2-LACTYLATE DE SODIUM, GRAINE DE PAVOT, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, FARINE DE BLE ENRICHIE NON-BLANCHIE, ACIDE ASCORBIQUE, HUILE DE PAPRIKA, ENZYME, HUILE DE TURMERIC. 83.6 238.27 3.63 0.86 0.05 9.57 401.86 43.93 2.1 5.8 7.47 4.36 0.77 23.15 2.43 1 ROLL (70 G) 200 3 5 0.5 0 4 10 3 340 14 37 12 2 7 5 6 0 2 2 15 1. PANNING: BULK - 45 (5 X 9) ON PAPER LINED SHEET PAN. BAKING - 15 (3 X 5) ON PAPER LINED SHEET PAN OR DIRECTLY ON PERFORATED SHEET PAN FOR A CRISPIER CRUST. 2. RETARDING/THAWING: 35 F - 38 F (1 C - 3 C), 12 - 18 HOURS; OR (ROOM TEMPERATURE) ON COVERED RACK, 45 MINUTES. 3. TEMPER/FLOORTIME: 15 MINUTES AT ROOM TEMPERATURE. 4. PROOFING: (95 F (35 C), 85% R.H.), 40 - 45 MINUTES TO TEMPLATE #8, OR TRIPLE IN SIZE. 5. BAKING: RACK OVEN: 375 F (190 C), 15 SECONDS STEAM, 14 - 16 MINUTES. DECK OVEN: 400 F (205 C), IF AVAILABLE 30 - 45 SECONDS STEAM, 14 - 16 MINUTES. CONVECTION OVEN: 325 F - 350 F (160 C - 175 C), IF AVAILABLE 15 SECONDS STEAM, 12 - 14 MINUTES. *OPEN DAMPER AT MID POINT OF BAKING TIME. Suivre les directives sur l’étiquette 00049800067523 06752 19 OZ PIZZA DOUGH BALL BOULE DE PATE A PIZZA 19 OZ 027 PG-027-PIZZA DOUGH Published Branded 538 GR 24 10.19 25.88 15.81 40.16 11.56 29.36 30.228 13.71 28.5 12.93 1.078 .031 Kosher - Parve 7 10 120 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, SOYABEAN OIL, GLUCOSE-FRUCTOSE, SALT, SODIUM STEAROYL-2-LACTYLATE, ASCORBIC ACID. PRODUCT DESSCRIPTION: BOULE DE PATE A PIZZA 19 ONCES INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, LEVURE, HUILE DE SOYA, GLUCOSE-FRUCTOSE, SEL, STEAROYL-2-LACTYLATE DE SODIUM, ACIDE ASCORBIQUE. 59.8 228.38 2.89 0.53 0.03 0 406.24 42.05 1.71 1.03 8.53 0 0 10.96 2.6 1/9 PIZZA CRUST (52 G) 140 1.5 3 0.3 0 2 0 0 240 10 25 8 1 4 1 5 0 0 0 10 1. KEEP PRODUCT FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 2. REMOVE DESIRED NUMBER OF DOUGH BALLS FROM THE FREEZER AND ALLOW EACH TO THAW OVERNIGHT IN RETARDER (COOLER) ON OILED PANS COVERED WITH PLASTIC TO PREVENT DRYING. (AS AN ALTERNATIVE, USE THE SAME DAY AFTER 1-4 HOURS THAW TIME AT ROOM TEMPERATURE, 75 F (24 C). SMALL DOUGH BALLS THAW FASTER THAN LARGE ONES.) 3. REMOVE DOUGH BALLS FROM THE RETARDER (COOLER) AND DUST EACH WITH FLOUR. 4. TO EASE STRETCHING, ALLOW THE DOUGH TO SIT AT ROOM TEMPERATURE FOR 30 MINUTES OR MORE BEFORE SHAPING. 5. SHAPE THE DOUGH BALL TO FIT THE DESIRED PAN USING A MECHANICAL SHEETER, ROLLING PIN, OR BY HAND. 6. PLACE PIZZA DOUGH ON AN OILED PIZZA PAN OR SCREEN AND CAREFULLY DOCK TO MINIMIZE BLISTERING AND/OR BUBBLING DURING BAKING. 7. BRUSH CRUST WITH OIL OR COVER WITH PLASTIC AND LET STAND AT ROOM TEMPERATURE FOR APPROXIMATELY 1 - 2 HOURS (MINIMUM DOUGH TEMP. 65 F (18 C)) UNTIL DESIRED THICKNESS IS OBTAINED. 8. ADD SAUCE, (More...) Suivre les directives sur l’étiquette 00049800875142 049800875142 87514 SUNDRIED TOMATO BAGUETTE BAGUETTE AUX TOMATES SECHEES SOLEIL 302 PG-302-PARBAKED BREADS Published Branded 284 GR 24 13.88 35.26 24.31 61.75 10 25.4 16.3 7.39 15 6.8 1.953 .055 Kosher - Parve 6 8 270 INGREDIENTS FOR THE CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, SUNDRIED TOMOTOES, YEAST, SALT, DEXTROSE, MALTED BARLEY FLOUR, CALCIUM SULPHATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, GARLIC POWDER, OREGANO, BASIL, ONION POWDER, PAPRIKA, CANOLA OIL, ASCORBIC ACID, ENZYMES. PRODUCT NAME: BAGUETTE AUX TOMATE SECHEE AU SOLEIL INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE NON BLANCHIE ENRICHIE, EAU, TOMATES SECHEES AU SOLEIL, LEVURE, SEL, DEXTROSE, FARINE D'ORGE MALTE, SULFATE DE CALCIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, POUDRE D'AIL, ORIGAN, BASILIC, POUDRE D'OIGNON, PAPRIKA, HUILE DE CANOLA, ACIDE ASCORBIQUE, ENZYMES. 50 258.24 1.1 0.28 0 0 564.33 52.22 2.46 1.52 9.87 0 12.18 59.32 4.14 1 SLICE (50 G) 130 0.5 1 0.1 0 0 0 0 280 12 26 9 1 5 1 5 10 2 15 HANDLING INSTRUCTIONS: (ON LABEL) Baking Instructions Oven Temp From Frozen State From Thawed State Convection 350 F (175 C) Rolls/Breadsticks 5-12 Min. Rolls/Breadsticks 5-12 Min. Breads 8-15 Min. Breads 8-12 Min. Deck or Rack 375 F (190 C) Rolls/Breadsticks 10-15 Min. Rolls/Breadsticks 8-12 Min. Breads 10-15 Min. Breads 8-12 Min. Conveyor/Impinger 425 F (220 C) Rolls/Breadsticks 5-8 Min. Rolls/Breadsticks 5-8 Min. Breads 5-8 Min. Breads 5-8 Min. Suggested times and temps will vary by operation. Mode de cuisson Four Temperature Congele Decongele Convection 350 F Petits pains/Batonnets 5 a 12 min. Petits pains/Batonnets 5 a 12 min. (175 C) Pains 8 a 15 min. Pains 8 a 12 min. A etages ou chariot 375 F Petits pains/Batonnets 10 a 15 min. Petits pains/Batonnets 8 a 12 min. (190 C) Pains 10 a 15 min. Pains 8 a 12 min. Convoyeur/Impinge 425 F Petits pains/Batonnets 5 a 8 min. Petits pains/Batonnets 5 a 8 min. (220 C) Pains 5 a 8 min (More...) Mode de cuisson Four Temperature Congele Decongele Convection 350 F Petits pains/Batonnets 5 a 12 min. Petits pains/Batonnets 5 a 12 min. (175 C) Pains 8 a 15 min. Pains 8 a 12 min. A etages ou chariot 375 F Petits pains/Batonnets 10 a 15 min. Petits pains/Batonnets 8 a 12 min. (190 C) Pains 10 a 15 min. Pains 8 a 12 min. Convoyeur/Impinge 425 F Petits pains/Batonnets 5 a 8 min. Petits pains/Batonnets 5 a 8 min. (220 C) Pains 5 a 8 min Pains 5 a 8 min. Les temperatures et les temps de cuisson varieront selon l'operation. 10057592728055 057592728058 72805 WHIP TOPPING DESSERT TPG ED OIL PROD GARNITURE A DESSERT WHIP TOPPING 005 PG-005- FROZEN RTW Published Branded 3.62 KG 4 10.06 25.55 11.81 30 11.81 30 34.492 15.65 31.92 14.48 .812 .023 Kosher - Parve 5 11 365 WATER, GLUCOSE-FRUCTOSE, PARTIALLY HYDROGENATED PALM KERNEL OIL, SUGAR, GLUCOSE SYRUP, SOYA PROTEIN CONCENTRATE, MODIFIED CELLULOSE, POLYSORBATE 60, ARTIFICIAL FLAVOR, SOYA LECITHIN, POLYGLYCEROL ESTERS OF FATTY ACIDS, SALT, PROPYLENE GLYCOL ALGINATE, SODIUM CITRATE, XANTHAN GUM, SODIUM ACID PYROPHOSPHATE, NATURAL FLAVOUR, COLOUR, MALTOL. PRODUCT NAME: GARNITURE A DESSERT INGREDIENTS: EAU, GLUCOSE-FRUCTOSE, HUILE DE PALMISTE HYDROGENEE, SUCRE, SIROP DE GLUCOSE, PROTEINE DE SOYA CONCENTRE, CELLULOSE MODIFIE, POLYSORBATE 60, ESSENCE ARTIFICIELLE, LECITHINE DE SOYA, ESTERS POLYGLYCEROLIQUES D'ACIDES GRAS, SEL, ALGINATE DE PROPYLENEGLYCOL, CITRATE DE SODIUM, GOMME DE XANTHANE, PYROPHOSPHATE ACIDE DE SODIUM, ESSENCE NATURELLE, COLORANT, MALTOL. 0 248.29 17.65 16.29 0.61 0.02 45.41 22.06 0.46 19.4 0.32 0.05 0.02 2.66 0.09 0 0 0 0 0 0 0 0 0 PREPARATION: 1. WHIP TOPPING DESSERT TOPPING ARRIVES FROZEN. FOR BEST RESULTS, REMOVE CARTONS FROM CASE AND ALLOW TOPPING TO THAW 24-36 HOURS IN THE REFRIGERATOR BEFORE USING. 2. SHAKE WELL BEFORE USING. 3. TOPPING SHOULD BE KEPT BETWEEN 4-10 C (40-50 F) BEFORE WHIPPING; NEVER OVER 10 C (50 F). DO NOT REFREEZE. TO WHIP: 1. USE CHILLED BOWL AND WIRE WHIP. DO NOT PUT BOWL OR WHIP IN FREEZER. 2. POUR LIQUID INTO BOWL. PRODUCT SHOULD COVER ONLY 1/4 OF WIRE WHIP. FOR BEST RESULTS AND MAXIMUM STABILITY, WHIP PRODUCT AT 7-10 C (45-50 F). 3. WHIP AT MEDIUM SPEED UNTIL SOFT PEAKS FORM, TOPPING LOSES ITS GLOSS AND PULLS AWAY FROM SIDES OF BOWL. MODE D'EMPLOI: PREPARATION: 1. RICH'S WHIP TOPPING GARNITURE A DESSERT VOUS PARVIENT CONGELEE. POUR DE MEILLEURS RESULTATS, LAISSER DEGELER AU REFRIGERATEUR PENDANT 24 A 36 HEURES AVANT L'UTILISATION. 2. BIEN AGITER AVANT L'EMPLOI. 3. LA GARNITURE DEVRAIT ETRE CONSERVEE A UNE TEMPERATURE ENTRE 4-10 C (40 - 50 F) AVANT (More...) MODE D'EMPLOI: PREPARATION: 1. RICH'S WHIP TOPPING GARNITURE A DESSERT VOUS PARVIENT CONGELEE. POUR DE MEILLEURS RESULTATS, LAISSER DEGELER AU REFRIGERATEUR PENDANT 24 A 36 HEURES AVANT L'UTILISATION. 2. BIEN AGITER AVANT L'EMPLOI. 3. LA GARNITURE DEVRAIT ETRE CONSERVEE A UNE TEMPERATURE ENTRE 4-10 C (40 - 50 F) AVANT D'ETRE FOUETTEE; NE JAMAIS CONSERVER LA GARNITURE A UNE TEMPERATURE SUPERIEURE A 10 C (50 F). NE PAS RECONGELER. POUR FOUETTER: 1. UTILISER UN BOL PREALABLEMENT REFROIDI AINSI QU UN FOUET METALLIQUE. NE PAS METTRE LE BOL OU LA GARNITURE AU CONGELATEUR. 2. VERSER LE LIQUIDE DANS UN BOL. LE LIQUIDE NE DEVRAIT PAS RECOUVRIR PLUS DU QUART DU FOUET METALLIQUE. POUR DE MEILLEURS RESULTATS ET POUR UNE STABILITE MAXIMALE, FOUETTER LE PRODUIT LORSQUE SA TEMPERATURE EST DE 7-10 C (45-50 F). 3. FOUETTER A VITESSE MOYENNE JUSQU'A CE QUE DES PICS SE FORMENT, QUE LA GARNITURE PERDE SA BRILLANCE ET JUSQU'A CE QU ELLE SE DECOLLE DES PAROIS DU BOL. 00773889117854 773889117854 11785 PROOFED LATTICE DANISH DGH - CHEESE PATES ETUVEES DANOISES ENTRELACEES FROMAGE 085 PG-085-FTO/PROOFED LAMINATE Non Published Branded 92 GR 50 7 17.78 17.88 45.42 12.63 32.08 12.656 5.74 10.16 4.61 .915 .026 Kosher - Dairy 11 8 120 INGREDIENTS FOR THE CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, CHEESE FILLING (WATER, GLUCOSE-FRUCTOSE, CREAM CHEESE (MILK, MILK SOLIDS, BACTERIAL CULTURE, SALT, CAROB BEAN GUM), SUGAR, MODIFIED CORN STARCH, MARGARINE (VEGETABLE OIL (PALM, CANOLA, MODIFIED PALM), WATER, MONO AND DIGLYCERDIES, PRESERVATIVE (POTASSIUM SORBATE), CITRIC ACID, ARTIFICIAL FLAVOUR, VITAMIN A, VITAMIN D), CANOLA AND/OR SOYABEAN OIL, ARTIFICIAL FLAVOUR, CITRIC ACID, SALT, PRESERVATIVE (POTASSIUM SORBATE), SODIUM CITRATE, COLOUR, LACTIC ACID, PROPYLENE GLYCOL), WATER, PALM OIL, SUGAR, YEAST, CANOLA AND/OR SOYABEAN OIL, WHEY (A MILK DERIVATIVE), SALT, DRIED EGG YOLK, NATURAL AND ARTIFICIAL FLAVOUR, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, MONO AND DIGLYCERIDES, SODIUM STEAROYL-2-LACTYLATE, WHEY PROTEIN CONCENTRATE (A MILK DERIVATVE), CORN SYRUP SOLIDS, SOYA LECITHIN, ASCORBIC ACID, COLOUR, AZODICARBONAMIDE. PRODUCT NAME: PATE DE PATISSERIE DANOISE A TREILLIS AU FROMAGE (PREFERMENTEE) INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, REMPLISSAGE AUX FROMAGE (EAU, GLUCOSE FRUCTOSE, FROMAGE A LA CRÈME (LAIT, INGREDIENT DU LAIT, CULTURES BACTERINE, SEL, GOMME DE CAROUBIER), SUCRE, AMIDON DE MAIS MODIFIE, MARGARINE (HUILE DE VEGETALE (DE PALME, CANOLA, PALMISTE MODIFIE), EAU, MONO ET DIGLYCERIDES, AGENT DE CONSERVATION (SORBATE DE POTASSIUM), ACIDE CITRIQUE, AROME ARTIFICIELLE, VITAMINE A, VITAMINE D), HUILE DE CANOLA ET/OU DE SOYA, AROME ARTIFICIELLE, ACIDE CITRIQUE, SEL, AGENT DE CONSERVATION (SORBATE DE POTASSIUM), CITRATE DE SODIUM, COLORANT, ACIDE LACTIQUE, PROPYLENE GLYCOL), EAU, HUILE DE PALMISTE, SUCRE, LEVURE, HUILE DE CANOLA ET/OU SOYA, LACTOSERUM (UN DERIVE DE LAIT), SEL, JAUNE D'OEUF SEC, AROME NATURELLE ET ARTIFICIELLE, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, MONO ET DIGLYCERIDES, STEAROYL-2-LACTYLATE DE SODIUM, PROTEINE DE (More...) 92 291.98 13.02 5.95 0.13 9.03 231.86 38.47 1.25 12.02 5.23 15.44 7.36 25.42 1.61 1 DANISH (85 G) 270 12 18 5 0.1 28 10 3 210 9 35 12 1 5 11 5 2 10 2 10 STORE FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 1. REMOVE DESIRED AMOUNT FROM THE SHIPPER. PARTIALLY USED BOXES SHOULD BE RESEALED AND RETURNED TO THE FREEZER IMMEDIATELY. 2. PLACE 12 PASTRIES ON A SILICONE PAPER LINED SHEET PAN. 3. BAKE: CONVECTION OVEN: 300 F (150 C); 14 - 16 MINUTES RACK OVEN: 350 F (180 C); 14 - 16 MINUTES DECK OVEN: 375 F (190 C); 14 - 16 MINUTES 4. WHILE WARM, BRUSH WITH HEAVY SUGAR SYRUP. WHEN COOL, FINISH WITH VANILLA STRING ICING. NOTE: PRE-PROOFED PASTRIES ARE VERY DELICATE. PLEASE HANDLE CAREFULLY. Suivre les directives sur l’étiquette 00057592733144 057592733144 73314 TROPICAL BREAD DOUGH PATE A PAIN TROPICAL 310 PG-310-SPECIALTY BREADS Published Branded 524 GR 24 8.13 20.65 15.81 40.16 11.56 29.36 29.266 13.27 27.75 12.59 .86 .024 Kosher - Parve 8 10 100 ENRICHED UNBLEACHED WHEAT FLOUR, GLACE MIX (RUTABAGA, ORANGE PEEL, LEMON PEEL, SUGAR AND OR GLUCOSE-FRUCTOSE, GLUCOSE SYRUP, CITRIC ACID, PRESERVATIVES (SODIUM BENZOATE, SULPHITING AGENTS), ARTIFICIAL FLAVOUR, COLOURS, CALCIUM CHLORIDE), WATER, YEAST, GLUCOSE-FRUCTOSE, RAISINS, SOYABEAN OIL, SALT, WHEAT GLUTEN, DRIED WHOLE EGG, SODIUM STEAROYL-2-LACTYLATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, ENZYME. PRODUCT NAME: PATE A PAIN TROPICAL INGREDIENTS: FARINE DE BLE ENRICHIE NON-BLANCHIE, MELANGE CONFIT (RUTABAGA, ECORCE - D'ORANGE, ECORCE - DE CITRON, SUCRE ET OU GLUCOSE-FRUCTOSE, SIROP DE GLUCOSE, ACIDE CITRIQUE, AGENTS DE CONSERVATION (BENZOATE DE SODIUM, AGENT SULFUREUX), AROME ARTIFICIELLE, COLORANT, CHLORURE DE CALCIUM), EAU, LEVURE, GLUCOSE-FRUCTOSE, RAISINS SECS, HUILE DE SOYA, GLUTEN DE BLE, SEL, POUDRE D'OEUF ENTIER, STEAROYL-2-LACTYLATE DE SODIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE, ENZYME. 56.5 252.2 2.27 0.5 0.03 3.48 360.59 50.31 2.12 17.43 7.63 1.22 0.09 27.5 2.17 1 SLICE (50 G) 140 1.5 2 0.3 0 2 0 0 200 8 28 9 1 5 10 4 0 0 2 8 OVEN TEMPERATURES: CONVENTIONAL: 375 F - 400 F (190 C - 205 C) CONVECTION: 350 F (180 C) 1. PLACE FROZEN DOUGH ON A LINED SHEET PAN. DEFROST OVERNIGHT IN THE RETARDER. 2. PLACE IN BREAD PANS, SEAM SIDE DOWN. GIVE 20 - 30 MINUTES FLOOR TIME. 3. PROOF UNTIL THE CROWN OF THE LOAF IS 1" (2.5 CM) ABOVE THE TOP OF THE PAN. 4. BAKE UNTIL BOTH SIDES AND THE TOP ARE GOLDEN BROWN. 5. GLAZE WHILE HOT. ICE WHEN COOL (IF DESIRED). VARIATIONS: MINI FRUIT BREAD CUT THE LOAF INTO 6 EVEN PIECES. PLACE IN MINI BREAD PANS. PROOF. BAKE UNTIL GOLDEN BROWN. GLAZE WHILE HOT. FRUIT RING CUT THE FRUIT BREAD DOWN THE CENTRE OF THE LOAF LEAVING 1/2" (1.25 CM) ATTACHED AT BOTH ENDS. OPEN THE DOUGH INTO A RING FORMATION AND PLACE IN A ROUND PAN. PROOF. BAKE UNTIL GOLDEN BROWN. GLAZE WHILE HOT. ICE WHEN COOL. FRUIT TWIST CUT LOAF INTO 3 PARTS LENGTHWISE AND BRAID. PLACE 3 ON A PAN. PROOF. BAKE UNTIL GOLDEN BROWN. GLAZE WHILE HOT. ICE WHEN COOL. MODE D'EMPLOI: TEMPERATURE DU (More...) MODE D'EMPLOI: TEMPERATURE DU FOUR: CONVENTIONNEL: 190 C - 205 C (375 F - 400 F) A CONVECTION: 180 C (350 F) 1. PLACER LA PATE A PAIN SURGELEE SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN ET LAISSER DEGELER TOUTE LA NUIT AU REFRIGERATEUR. 2. PLACER LA PATE A PAIN DANS LES MOULES, LE JOINT EN DESSOUS. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQU'A CE QUE LA COURONNE DU PAIN DEPASSE D'UN POUCE (2,5CM) AU DESSUS DU MOULE. 4. CUIRE JUSQU'A CE QUE LE DESSUS ET LES COTES DES PAINS SOIENT DORES. 5. GLACER PENDANT QU'ILS SONT ENCORE CHAUDS. ETENDRE LE FONDANT UNE FOIS QU'ILS SONT REFROIDIS (SI DESIRE). VARIATIONS MINI PAIN AUX FRUITS COUPER LE PAIN EN 6 MORCEAUX EGAUX. PLACER DANS DES MINIS MOULES A PAIN. ETUVER. CUIRE JUSQU'A CE QU'ILS SOIENT DORES. GLACER PENDANT QU'ILS SONT ENCORE CHAUDS. COURONNE DE FRUITS COUPER LE PAIN AUX FRUITS SUR LA LONGUEUR A L'EXCEPTION D'UN DEMI POUCE (1,25 CM) A CHAQUE EXTREMITE. FACONNER LA (More...) 00057592761871 057592761871 76187 PIZZA HUT 6" PERSONAL PAN PIZZA DOUGH PATE DE PAN PIZZA PERSONNELLE 6" 030 PG-030-PL SHTD PIZZA Non Published Private Label 142 GR 96 10.13 25.73 15.25 38.74 10.25 26.04 31.5 14.29 30 13.61 .916 .026 Not Kosher 5 10 90 ENRICHED WHEAT FLOUR, WATER, YEAST, SALT, SUGAR, SOYABEAN OIL, WHEAT GLUTEN, SODIUM STEAROYL-2-LACTYLATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ENZYME, ASCORBIC ACID. MANUFACTURED ON SHARED EQUIPMENT WITH SOYA. PRODUCT NAME: PATE DE PAN PIZZA PERSONNELLE 6" INGREDIENTS: FARINE DE BLE ENRICHIE, EAU, LEVURE, SEL, SUCRE, HUILE DE SOYA, GLUTEN DE BLE, STEAROYL-2-LACTYLATE DE SODIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ENZYME, ACIDE ASCORBIQUE. MANUFACTURE SUR DE L'EQUIPEMENT PARTAGE AVEC DU SOYA. 70 223.24 1.41 0.23 0.01 0 393.13 43.5 1.77 0.9 9.12 0 0.05 10.65 2.67 1/2 PIZZA CRUST (61 G) 160 1 2 0.2 0 1 0 0 280 11 30 10 1 5 1 6 0 0 0 15 HANDLING INSTRUCTIONS NOT REQUIRED PER CUSTOMER. Suivre les directives sur l’étiquette 00057592026529 057592026529 02652 TDL 02652 TRIPLE CHOCOLATE COOKIE DOUGH PATE A BISCUITS TRIPLE CHOCOLATE TDL 051 PG-051-PL COOKIE DOUGH Non Published Private Label 35.44 GR 300 10 25.4 13.25 33.66 10.75 27.31 24.772 11.24 23.44 10.63 .824 .023 Not Kosher 7 12 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, SUGAR, HYDROGENATED SOYABEAN OIL, WATER, SEMISWEET CHOCOLATE (SUGAR, CHOCOLATE LIQUOR, COCOA BUTTER, MILKFAT, SOYA LECITHIN, ARTIFICIAL FLAVOUR, NATURAL FLAVOUR), WHITE CONFECTIONARY CHUNKS (SUGAR, COCOA BUTTER, POWDERED WHOLE MILK, NATURAL FLAVOUR, SOYA LECITHIN), GLUCOSE-FRUCTOSE, ALKALI PROCESSED COCOA, DRIED WHOLE EGG, MODIFIED CORN STARCH, SODIUM BICARBONATE, REFINER'S MOLASSES, SALT, HYDROGENATED COTTONSEED OIL, BAKING POWDER, NATURAL AND ARTIFICIAL FLAVOUR, MONO AND DIGLYCERIDES, NATURAL FLAVOUR, SOYA LECITHIN, VITAMIN A, COLOUR. MANUFACTURED ON SHARED EQUIPMENT WITH PEANUTS AND TREE NUTS. PRODUCT NAME: INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, SUCRE, HUILE DE SOYA HYDROGENEE, EAU, CHOCOLAT DEMI-DOUX (SUCRE, CHOCOLATE LIQUOR, BEURRE DE CACAO, GRAS DE LAIT, LECITHINE DE SOYA, ESSENCE ARTIFICIELLE, ESSENCE NATURELLE), MORCEAUX DE BISCUIT BLANC (SUCRE, BEURRE DE CACAO, LAIT ENTIER EN POUDRE, ESSENCE NATURELLE, LECITHINE DE SOYA), GLUCOSE-FRUCTOSE, CACAO TRAITE A L'ALCALI, POUDRE D'OEUF ENTIER, AMIDON DE MAIS MODIFIE, BICARBONATE DE SODIUM, MELASSE DE RAFFINEUR, SEL, HUILE DE COTON HYDROGENEE, POUDRE A PATE, ESSENCE NATURELLE ET ARTIFICIELLE, MONO ET DIGLYCERIDES, ESSENCE NATURELLE, LECITHINE DE SOYA, VITAMINE A, COLORANT. PRODUIT AVEC UN EQUIPEMENT AYANT ETE EN CONTACT AVEC DES ARACHIDES ET DES NOIX. 32 445.5 21.8 5.68 0.42 1.5 379.93 57.33 2.71 35.66 4.99 4.64 0.1 34.06 8.84 1 COOKIE (32 G) 140 7 11 2 2 4 0 0 120 5 18 6 1 3 12 2 4 0 2 20 HANDLING INSTRUCTIONS NOT REQUIRED PER CUSTOMER. Suivre les directives sur l’étiquette 00049800083523 049800083523 08352 OLD FASHION CAKE DONUT-5 TRYS 20 UNITS BEIGNES A L'ANCIENNE ORDINAIRE 492 PG-492-PREPKA THAW&SRV DNT Published Branded 45 GR 100 7.58 19.25 16 40.64 12.63 32.08 11.25 5.1 10 4.54 .886 .025 Kosher - Dairy 10 8 270 ENRICHED WHEAT FLOUR, HYDROGENATED SOYABEAN OIL, SUGAR, WATER, DEXTROSE, SOYA FLOUR, DRIED EGG YOLK, BAKING POWDER, WHEY POWDER, SALT, LEAVENING (MONOCALCIUM PHOSPHATE), SODIUM BICARBONATE, SPICES, ARTIFICIAL FLAVOUR, COLOUR. ENRICHED WHEAT FLOUR, HYDROGENATED SOYABEAN OIL, SUGAR, WATER, DEXTROSE, SOYA FLOUR, DRIED EGG YOLK, BAKING POWDER, WHEY POWDER, SALT, LEAVENING (MONOCALCIUM PHOSPHATE), SODIUM BICARBONATE, SPICES, ARTIFICIAL FLAVOUR, COLOUR. 45 436.66 23.51 4.77 8.69 2 406.58 51.01 1.47 21.44 5.26 1.54 0 34.5 2.26 1 DONUT (45 G) 200 11 16 2 4 30 0 0 180 8 23 8 1 3 10 2 0 0 2 8 1. KEEP PRODUCT FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 2. REMOVE DESIRED NUMBER OF SHEETED PIZZA DOUGHS FROM THE FREEZER AND ALLOW EACH TO THAW OVERNIGHT ON OILED PIZZA PANS COVERED WITH PLASTIC. (AS AN ALTERNATIVE, THAW ON PIZZA PANS AND USE THE SAME DAY AFTER 2-3 HOURS THAW TIME AT ROOM TEMPERATURE, 75 F (23 C). MAXIMUM TIME IN RETARDER IS 3 DAYS. 3. REMOVE THAWED SHELLS FROM THE RETARDER (COOLER) AND TRANSFER TO PIZZA PANS. ALLOW DOUGH TO DOUBLE IN SIZE. Suivre les directives sur l’étiquette 00057592724265 057592724265 72426 DAIRY QUEEN WHIPPED VANILLA ICING FIL GLACAGE ET GARNITURE FOUETTEE A LA VANILLE DAIRY QUEEN 292 PG-292-PL BETTERCREME Non Published Private Label 6.8 KG 1 12.75 32.39 11.5 29.21 11.5 29.21 16.791 7.62 14.99 6.8 .976 .028 Kosher - Dairy 4 15 365 GLUCOSE-FRUCTOSE, HYDROGENATED PALM KERNEL OIL, WATER, SODIUM CASEINATE, ARTIFICIAL FLAVOUR, SOYA PROTEIN CONCENTRATE, POLYSORBATE 60, MODIFIED CELLULOSE, SUGAR, SALT, SOYA LECITHIN, POLYGLYCEROL ESTERS OF FATTY ACIDS, POTASSIUM SORBATE, XANTHAN GUM. PRODUCT NAME: GLACAGE ET GARNITURE FOUETTEE A LA VANILLE INGREDIENTS: GLUCOSE-FRUCTOSE, HUILE DE PALMISTE HYDROGENEE, EAU, CASEINATE DE SODIUM, ESSENCE ARTIFICIELLE, PROTEINE DE SOYA CONCENTRE, POLYSORBATE 60, CELLULOSE MODIFIE, SUCRE, SEL, LECITHINE DE SOYA, ESTERS POLYGLYCEROLIQUES D'ACIDES GRAS, SORBATE DE POTASSIUM, GOMME DE XANTHANE. 33.6 377.4 24.51 22.64 0.85 0.3 74.88 37.81 0.17 36.26 1.4 0.01 0.03 2.74 0.08 1/3 CUP (33 G) 130 8 13 8 0.3 8 0 0 25 1 13 4 0 0 12 0.5 0 0 0 0 UPON ARRIVAL...KEEP FROZEN! PLACE PAIL IN FREEZER IMMEDIATELY UPON RECEIPT OF SHIPMENT. DO NOT ALLOW ICING & FILLING TO REMAIN OUT OF FREEZER FOR ANY LENGTH OF TIME. WHEN FROZEN, ICING & FILLING IS NOT READY TO USE, ALTHOUGH SOFT. READY TO DECORATE...THAW FIRST! PLACE PAIL IN REFRIGERATOR FOR AT LEAST 24 HOURS BEFORE USE. NEVER THAW AT ROOM TEMPERATURE OR BY APPLYING HEAT. DECORATING A CAKE...HEAT #1 ENEMY DECORATE AWAY FROM ANY SOURCE OF HEAT. TAKE OUT ENOUGH ICING & FILLING TO ICE AND DECORATE A CAKE. SECURELY FASTEN LID AND RETURN PAIL IMMEDIATELY TO REFRIGERATOR. STORING WHAT'S LEFT STORE LEFTOVER ICING & FILLING IN REFRIGERATOR IN CONTAINER OR DECORATOR BAG. NEVER REFREEZE ICING. CAKES FOR SALE...COVER UP! STORE DECORATED CAKES IN AN ENCLOSED AREA, FOR EXAMPLE: CAKE DOME SHOWCASE, ETC. COVER AND FREEZE DECORATED CAKE IF DESIRED. SHELF LIFE UNOPENED IN FREEZER: 1 YEAR. OPENED PRODUCT IN REFRIGERATOR: 14 DAYS. MODE D'EMPLOI: A L'ARRIVEE...GARDEZ AU (More...) Suivre les directives sur l’étiquette 00057592010597 057592010597 01059 PANAGO CINNAMON BREADSTICK DOUGH PATE POUR BATONNET DE PAIN A LA CANNELLE PANAGO 122 PG-122-PL ROLL/BRDSTICK DOUGH Non Published Private Label 28.3 GR 360 9.13 23.19 15.81 40.16 11.56 29.36 23.813 10.8 22.5 10.21 .966 .027 Not Kosher 7 10 150 ENRICHED UNBLEACHED WHEAT FLOUR, WATER, CINNAMON DROPS (SUGAR, PALM OIL, CINNAMON, SKIM MILK POWDER, SOYA LECITHIN), YEAST, SUGAR, SALT, SOYABEAN OIL, SODIUM ALUMINUM PHOSPHATE, SODIUM BICARBONATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, ENZYME. PRODUCT NAME: PATE POUR BATONNET DE PAIN A LA CANNELLE PANAGO FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, PETIT MORCEAUX DE CANNELL (SUCRE, HUILE DE PALM, CANNELLE, LAIT ECREME EN POUDRE, LECITHINE DE SOYA), LEVURE, SUCRE, SEL, HUILE DE SOYA, PHOSPHATE DOUBLE D'ALUMINIUM ET DE SODIUM, BICARBONATE DE SODIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE, ENZYME. 56.7 280.14 7.22 4 0.07 0 580.8 46.79 1.53 12.87 6.99 0.01 0.02 24.65 2.39 2 BREADSTICKS (48 G) 160 4 6 2.5 0 12 0 0 330 14 27 9 1 3 7 4 0 0 2 10 HANDLING INSTRUCTIONS NOT REQUIRED AS PER CUSTOMER. Suivre les directives sur l’étiquette 10057592794685 057592794688 79468 CAN SHL STF 2 0Z 2/6 LB COQUILLES FARCIES AU FROMAGE 516 PG-516-STUFFED SHELLS Published Branded 56.7 GR 96 7.69 19.53 16.5 41.91 9.5 24.13 12.57 5.7 12 5.44 .698 .02 NOT KOSHER 5 14 365 RICOTTA CHEESE (Whole Milk, Whey, Skim Milk, Cream, Vinegar, Salt, Xanthan Gum, Locust Bean Gum, Guar Gum) (Stabilizers), WATER, SEMOLINA (Wheat Flour Semolina, Niacin, Ferrous Sulfate,Thiamine, Mononitrate, Riboflavin, Folic Acid), MOZZARELLA CHEESE (Pasteurised Milk, Cheese Cultures, Salt, Enzymes, Non-Fat Milk) EGGS, ROMANO CHEESE (Made from Sheep's Milk, Cheese Cultures, Salt, Rennet) SALT, SPICES (Parsley, Black Pepper). NO PRESERVATIVES ADDED INGRÉDIENTS : FROMAGE RICOTTA (lait entier, petit lait, lait écrémé, crème, vinaigre, sel et gomme xanthane, gomme de caroube, gomme de guar (agents stabilisants) EAU, SEMOULE (semoule de farine de blé, niacine, sulfate ferreux, mononitrate de thiamine, riboflavine, acide folique). MOZZARELLA (lait pasteurisé, cultures de fromage, sel, enzymes, lait écrémé). ŒUFS, FROMAGE ROMANO (Lait de chevre, cultures de fromage, sel, présure), SEL, ÉPICES (persil, poivre noir). SANS AGENT DE CONSERVATION AJOUTÉ. 172 8.8 5.1 0.16 36.4 197 14.4 0.7 3.5 7.1 147.1 0.1 427 0.2 FOLLOW INSTRUCTIONS ON CASES Suivre les directives sur l’étiquette 00057592723701 057592723701 72370 RICH 'N SMOOTH WHIPPED CHOC ICING & FIL GLACAGE ET GARNITURE FOUETTE A LA CHOCOLAT 291 PG-291-ING. PREWHIPPED Published Branded 6.8 KG 1 12.75 32.39 11.5 29.21 11.5 29.21 16.8 7.62 15 6.8 .976 .028 Kosher - Dairy 4 15 365 GLUCOSE-FRUCTOSE, HYDROGENATED PALM KERNEL OIL, WATER, ALKALI PROCESSED COCOA, SODIUM CASEINATE, SOYA PROTEIN CONCENTRATE, POLYSORBATE 60, SUGAR, MODIFIED CELLULOSE, SALT, POLYGLYCEROL ESTERS OF FATTY ACIDS, POTASSIUM SORBATE, SOYA LECITHIN, ARTIFICIAL FLAVOR, XANTHAN GUM. PRODUCT NAME: GLACAGE ET GARNITURE FOUETTE A LA CHOCOLAT INGREDIENTS POUR LE MARCHE CANADIEN: GLUCOSE-FRUCTOSE, HUILE DE PALMISTE HYDROGENEE, EAU, CACAO TRAITE A L'ALCALI, CASEINATE DE SODIUM, PROTEINE DE SOYA CONCENTRE, POLYSORBATE 60, SUCRE, CELLULOSE MODIFIE, SEL, ESTERS POLYGLYCEROLIQUES D'ACIDES GRAS, SORBATE DE POTASSIUM, LECITHINE DE SOYA, ESSENCE ARTIFICIELLE, GOMME DE XANTHANE. 79 375.15 24.13 22.18 0.84 0.28 124.38 37.47 0.41 35.68 2.02 0.01 0.03 7.21 1.08 79 ML (35 G) 300 19 18 0.5 0 100 30 0 28 HANDLING INSTRUCTIONS: UPON ARRIVAL...KEEP FROZEN! PLACE PAIL IN FREEZER IMMEDIATELY UPON RECEIPT OF SHIPMENT. DO NOT ALLOW ICING & FILLING TO REMAIN OUT OF FREEZER FOR ANY LENGTH OF TIME. WHEN FROZEN, ICING & FILLING IS NOT READY TO USE, ALTHOUGH SOFT. READY TO DECORATE...THAW FIRST! PLACE PAIL IN REFRIGERATOR FOR AT LEAST 24 HOURS BEFORE USE. NEVER THAW AT ROOM TEMPERATURE OR BY APPLYING HEAT. DECORATING A CAKE...HEAT #1 ENEMY DECORATE AWAY FROM ANY SOURCE OF HEAT. TAKE OUT ENOUGH ICING & FILLING TO ICE AND DECORATE A CAKE. SECURELY FASTEN LID AND RETURN PAIL IMMEDIATELY TO REFRIGERATOR. STORING WHAT'S LEFT STORE LEFTOVER ICING & FILLING IN REFRIGERATOR IN CONTAINER OR DECORATOR BAG. NEVER REFREEZE ICING. CAKES FOR SALE...COVER UP! STORE DECORATED CAKES IN AN ENCLOSED AREA, FOR EXAMPLE: CAKE DOME SHOWCASE, ETC. COVER AND FREEZE DECORATED CAKE IF DESIRED. SHELF LIFE: UNOPENED IN FREEZER: 12 MONTHS. OPENED PRODUCT IN REFRIGERATOR: 14 DAYS. MODE (More...) MODE D'EMPLOI: A L'ARRIVEE...GARDEZ AU CONGELATEUR! PLACER AU CONGELATEUR SUR RECEPTION. NE PAS LAISSER LE GLACAGE ET GARNITURE A L'EXTERIEUR DU CONGELATE POUR UNE LONGUE PERIODE DE TEMPS. LORQUE SURGELE, LE GLACAGE ET GARNITURE PRE-FOUETTE N'EST PAS PRET A UTILISE. MEME S'IL A UNE TEXTURE MOLLE. PRET A DECORER...LAISSEZ DEGELER! PLACER LA CHAUDIERE AU REFRIGERATEUR PENDANT 24 HEURERS AVANT L'UTILISATION. NE JAMAIS LAISSER DELEGER A LA TEMPERATURE DE LA PIECE OU PRES D'UNE SOURCE DE CHALEUR.DECORER UN GATEAU...LA CHALEUR, L'ENNEMI #1 S'ELOIGNER DE TOUTE SOURCE DE CHALEUR LORSQU'ON DESIRE DECORER UN GATEAU .PRENDRE SUFFISAMMENT DE GLACAGE ET GARNITURE POUR GLACER ET DECORER UN GATEAU. REFERMER SOLIDEMENT LE COUVERCLE ET REMETTRE LA CHAUDIERE AU REFRIGERATEUR. REMISER LE RESTE CONSERVER LA PARTIE NON-UTILISEE DE GLACAGE ET GARNITURE PRE-FOUETTE AU REFRIGERATEUR. NE JAMAIS RECONGELER LE GLACAGE ET GARNITURE. LORS DE LA VENTE DES GATEUA...COUVRIR! PLACER LES GATEAUX DANS UN (More...) 10057592763803 057592763806 76380 QUICK QUICHE MELANGE A QUICHE 077 PG-077-QUICHE MIXES Published Branded 907 GR 12 9 22.86 12.13 30.81 9.63 24.46 26.02 11.8 24 10.89 .608 .017 Kosher - Dairy 6 16 365 WATER, LIQUID WHOLE EGG, WHEY POWDER (A MILK DERIVATIVE), HYDROGENATED SOYABEAN OIL, CREAM CHEESE (PASTEURIZED MILK AND CREAM, BACTERIAL CULTURE, SALT, CAROB BEAN GUM), POWDERED BAKER'S CHEESE (CULTURED SKIM MILK SOLIDS, LACTIC ACID), SALT, CARRAGEENAN, NONFAT MILK, SODIUM PHOSPHATE, POLYGLYCEROL ESTERS OF FATTY ACIDS, MODIFIED CELLULOSE, NATURAL FLAVOUR, XANTHAN GUM, PARSLEY, SPICE,, GUAR GUM, LOCUST BEAN GUM. PRODUCT NAME: MELANGE A QUICHE INGREDIENTS: EAU, OEUFS ENTIERS LIQUIDES, POUDRE DE PETIT-LAIT (UN DERIVE DE LAIT), HUILE DE SOYA HYDROGENEE, FROMAGE A LA CREME (LAIT ET CREME PASTEURISES, CULTURE BACTERIENNE, SEL, GOMME DE CAROUBE), FROMAGE DE BOULANGER EN POUDRE (SOLIDES DE LAIT ECREME CULTURE, ACIDE LACTIQUE), SEL, CARRAGHENINE, LAIT ECREME, PHOSPHATE DE SODIUM, ESTERS POLYGLYCEROLIQUES D ACIDES GRAS, CELLULOSE MODIFIE, ESSENCE NATURELLE, GOMME DE XANTHANE, PERSIL, EPICE, GOMME DE GUAR, GOMME DE CAROUBIER. 151 160.29 11.55 3.76 0.97 149.49 330.92 8.16 0.24 6.43 5.93 49.93 0.36 126.02 0.66 1/6 QUICHE (151 G) 240 17 27 6 1.5 7 225 75 500 21 12 4 0 0 10 9 1. THAW QUICK QUICHE OUT OF SHIPPER UNDER REFRIGERATION FOR 24 HOURS. 2. PRE-BAKE PIE OR PASTRY SHELL FOR 6-7 MINUTES AT 175 C (350 F) TO PREVENT SOGGY CRUST. 3. ADD INGREDIENTS. 4. SHAKE QUICK QUICHE BEFORE OPENING. 5. POUR QUICK QUICHE INTO PIE SHELL. 6. OVEN BAKING INSTRUCTIONS. BAKING INSTRUCTIONS: CONVENTIONAL OR CONVECTION PIE SIZE DECK OVEN OVEN 10" 175 C (350 F) - 45 MINUTES 135 C (275 F) - 40 MINUTES 5" 175 C (350 F) - 35 MINUTES 135 C (275 F) - 30 MINUTES 2" 175 C (350 F) - 25 MINUTES 135 C (275 F) - 20 MINUTES 1/2 SHEET 175 C (350 F) - 45 MINUTES 135 C (275 F) - 40 MINUTES 7. PLACE HOT QUICHE ON COOLING RACK FOR 15 MINUTES BEFORE SERVING. FRENCH TRANSLATION: 1. RETIRER LE QUICK QUICHE DE LA CAISSE ET LAISSER DEGELER AU REFRIGERATEUR PENDANT 24 HEURES. 2. PRE-CUIRE LA CROUTE A TARTE PENDANT 6 A 7 MINUTES A 175 C (350 F) AFIN QUE LA CROUTE NE SOIT DETREMPEE. 3. AJOUTER LES INGREDIENTS. 4. AGITER LE QUICK QUICHE AVANT D'OUVRIR LE (More...) MODE DE CUISSON AU FOUR: DIAMETRE DE FOUR CONVENTIONNEL FOUR A LA CROUTE OU FOURA ETAGES CONVECTION 10" 175 C (350 F) - 45 MINUTES 135 C (275 F) - 40 MINUTES 5" 175 C (350 F) - 35 MINUTES 135 C (275 F) - 30 MINUTES 2" 175 C (350 F) - 25 MINUTES 135 C (275 F) - 20 MINUTES 1/2 PLAQUE 175 C (350 F) - 45 MINUTES 135 C (275 F) - 40 MINUTES 6. LAISSER REFROIDIR LA QUICHE CHAUDE SUR UNE GRILLE PENDANT 15 MINUTES AVANT DE SERVIR. 00049800628229 049800628229 62822 PLATINUM: XXL GRMT CHOC CHUNK COOKIE DGH PATE A BISCUITS XXL AUX GROS MORCEAUX DE CHOCOLAT 143 PG-143-XXL COOKIE DOUGH Published Branded 141.7 GR 60 8 20.32 15.75 40.01 11.75 29.85 20.038 9.09 18.75 8.5 .857 .024 Kosher - Dairy 8 10 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED BLEACHED WHEAT FLOUR, SEMISWEET CHOCOLATE (SUGAR, CHOCOLATE LIQUOR, COCOA BUTTER, SOYA LECITHIN, NATURAL FLAVOUR), SUGAR, BUTTER, HYDROGENATED SOYABEAN OIL, WATER, GLUCOSE-FRUCTOSE, ARTIFICIAL FLAVOR, REFINERS' MOLASSES, SODIUM BICARBONATE, DRIED WHOLE EGG, HYDROGENATED COTTONSEED OIL, SALT, BAKING POWDER. MANUFACTURED ON SHARED EQUIPMENT WITH PEANUTS AND TREE NUTS DO NOT INCLUDE ON THE LABEL (FOR INFORMATION ONLY): FRENCH TRANSLATION: FARINE DE BLE ENRICHIE BLANCHIE, CHOCOLAT DEMI-DOUX (SUCRE, CHOCOLATE LIQUOR, BEURRE DE CACAO, LECITHINE DE SOYA, ESSENCE NATURELLE), SUCRE, BEURRE, HUILE DE SOYA HYDROGENEE, EAU, GLUCOSE-FRUCTOSE, ESSENCE ARTIFICIELLE, MELASSE DE RAFFINEUR, BICARBONATE DE SODIUM, POUDRE D'OEUF ENTIER, HUILE DE COTON HYDROGENEE, SEL, POUDRE A PATE. PRODUIT AVEC UN EQUIPEMENT AYANT ETE EN CONTACT AVEC DES ARACHIDES ET DES NOIX 141.7 445.61 20.29 9.74 2.47 19.14 385.33 60.57 2.27 34.71 5.02 0 0 34.2 2.95 1 COOKIE (135 G) 630 29 44 14 3.5 17 25 9 550 23 86 29 3 13 49 7 0 0 4 30 1. KEEP PRODUCT FROZEN AT 0 F OR BELOW UNTIL READY TO USE. 2. PAN DESIRED AMOUNT OF COOKIE DOUGH ON PARCHMENT LINED SHEET PAN IN A 2 X 3 CONFIGURATION. 3. IF THERE ARE ANY LOOSE TOPPINGS IN THE CASE, PLACE THEM ON THE COOKIES PRIOR TO BAKING. 4. BAKING TIME AND TEMPERATURE GUIDELINES: OVEN TYPE TEMP TIME CONVECTION OVEN: 300 F (150 C) 19 - 23 MINUTES DECK OVEN: 350 F (175 C) 17 - 22 MINUTES RACK OVEN: 300 F (150 C) 18 - 22 MINUTES (NOTE: FOR BEST RESULTS, ALLOW COOKIES TO THAW 30 MINUTES BEFORE BAKING. THAWED COOKIE BAKE TIME WILL BE SLIGHTLY SHORTER. OVEN TEMPERATURE VARY, BAKE COOKIES UNTIL GOLDEN BROWN.) 5. REMOVE FROM OVEN. ALLOW COOKIES TO COOL FOR ONE HOUR BEFORE REMOVING FROM THE PAN. 6. DISPLAY OR PACKAGE AS DESIRED. Suivre les directives sur l’étiquette 00049800038530 03853 JUMBO RING DONUT (ZTF-US) BEIGNETS A LA LEVURE JUMBO 067 PG-067-FRIED DONUTS Published Branded 71 GR 72 12.38 31.45 19.5 49.53 12.88 32.72 12.863 5.83 11.25 5.1 1.799 .051 Kosher - Dairy 7 7 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, PALM OIL, WATER, DEXTROSE, SOYABEAN OIL (TBHQ ADDED TO PRESERVE FRESHNESS), YEAST, SALT, SOYA FLOUR, WHEY POWDER (A MILK DERIVATIVE), MONOGLYCERIDES, SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, SODIUM STEAROYL-2-LACTYLATE, NATURAL AND ARTIFICIAL FLAVOUR, PRESERVATIVE (CALCIUM PROPIONATE), SKIM MILK POWDER, MODIFIED CELLULOSE, GUAR GUM, XANTHAN GUM, COLOUR, ASCORBIC ACID. MANUFACTURED ON SHARED EQUIPMENT WITH EGGS FOR INFORMATION ONLY - DO NOT PUT ON LABEL INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, HUILE DE PALM, EAU, DEXTROSE, HUILE DE SOYA (AGENTS DE CONSERVATIONS (TBHQ)), LEVURE, SEL, FARINE DE SOYA, POUDRE DE PETIT-LAIT (UN DERIVE DE LAIT), MONOGLYCERIDES, PYROPHOSPHATE ACIDE DE SODIUM, BICARBONATE DE SODIUM, STEAROYL-2-LACTYLATE DE SODIUM, AROME NATURELLE ET ARTIFICIELLE, AGENTS DE CONSERVATION (PROPIONATE DE CALCIQUE), LAIT ECREME EN POUDRE, CELLULOSE MODIFIE, GOMME DE GUAR, GOMME DE XANTHANE, COLORANT, ACIDE ASCORBIQUE. PRODUIT AVEC UN ÉQUIPEMENT AYANT ÉTÉ EN CONTACT AVEC L'OEUF 70.9 412.24 27.17 12.86 0.19 0.15 377.47 35.92 1.37 4.69 6.01 12.35 0.08 13.15 2.05 1 DONUT (70 G) 290 19 30 9 0.1 46 0 0 270 11 25 8 1 4 3 4 0 0 0 10 KEEP FROZEN AT 0 F (-18 C) OR BELOW. 1. PLACE 4 X 5 ON LINED SHEET PAN. 2. THAW 60 MINUTES AT ROOM TEMPERATURE. 3. HEAT IN 375 F (190 C) OVEN FOR 2 - 3 MINUTES. 4. FINISH: GLAZE OR GRANULATED SUGAR IMMEDIATELY, ICE OR DONUT SUGAR WHEN COOL. Suivre les directives sur l’étiquette 00049800350861 049800350861 35086 16" PRESHEETED PIZZA DOUGH PATA A PIZZA PRE-FORMEE 16" 029 PG-029-SHEETED PIZZA Published Branded 737 GR 20 6.06 15.39 17 43.18 16.25 41.28 34.425 15.61 32.5 14.74 .969 .027 Kosher - Dairy 9 6 150 INGREDIENTS FOR CANADIAN MARKET: ENRICHED WHEAT FLOUR, WATER, YEAST, GLUCOSE-FRUCTOSE, SALT, SOYABEAN OIL, WHEAT GLUTEN, AMMONIUM SULPHATE, CALCIUM SULPHATE, ASCORBIC ACID, HYDROGENATED SOYABEAN OIL. MANUFACTURED ON SHARED EQUIPMENT WITH SOYA. DO NOT PUT ON LABEL (FOR INFORMATION ONLY): INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE, EAU, LEVURE, GLUCOSE-FRUCTOSE, SEL, HUILE DE SOYA, GLUTEN DE BLE, SULFATE D'AMMONIUM, SULFATE DE CALCIUM, ACIDE ASCORBIQUE, HUILE DE SOYA HYDROGENEE. MANUFACTURE SUR DE L'EQUIPEMENT PARTAGE AVEC DU SOYA. 53 228.48 1.91 0.21 0.02 0 468.48 43.62 1.76 1.47 9.2 0 0 21.08 2.69 1/12 PIZZA CRUST (46 G) 120 1 2 0.1 0 1 0 0 250 10 23 8 1 4 1 5 0 0 2 10 1. KEEP PRODUCT FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 2. REMOVE DESIRED NUMBER OF SHEETED PIZZA DOUGHS FROM THE FREEZER AND ALLOW EACH TO THAW OVERNIGHT ON OILED PIZZA PANS COVERED WITH PLASTIC. (AS AN ALTERNATIVE, THAW ON PIZZA PANS AND USE THE SAME DAY AFTER 2-3 HOURS THAW TIME AT ROOM TEMPERATURE, 75 F (23 C). MAXIMUM TIME IN RETARDER IS 3 DAYS. 3. REMOVE THAWED SHELLS FROM THE RETARDER (COOLER) AND TRANSFER TO PIZZA PANS. ALLOW DOUGH TO DOUBLE IN SIZE. 4. TO PREVENT PRODUCT FROM DRYING OUT DURING TEMPERING (THAWING), COVER WITH PLASTIC OR BRUSH WITH OIL. 5. CAREFULLY DOCK THE DOUGH TO MINIMIZE BLISTERING AND/OR BUBBLING DURING BAKING. FOR A THICKER CRUST, ALLOW THE PIZZA TO CONTINUE TO RISE UNTIL DESIRED THICKNESS IS OBTAINED. 6. ADD SAUCE, CHEESE AND TOPPINGS. 7. BAKE AS FOLLOWS: DECK OVEN: 500 F (260 C) 8 - 11 MINUTES CONVECTION OVEN: 375 F (190 C) 7 - 10 MINUTES FORCED AIR CONVEYOR: 500 F (260 C) 4.5 - 5.5 MINUTES CONVENTIONAL OVEN: (More...) Suivre les directives sur l’étiquette 00049800019461 049800019461 01946 PLAIN OVEN FIRED FLATS PAIN PLAT CUIT NATURE 154 PG-154-Flat Bread Published Branded 93.27 GR 120 7.88 20.02 23.31 59.21 15.44 39.22 26.25 11.91 24.75 11.23 1.641 .046 NOT KOSHER 9 5 180 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, SOYABEAN OIL, YEAST, NONFAT DRY MILK, SALT, DOUGH CONDITIONER (GUAR GUM, SOYA FLOUR, MONOGLYCERIDES, L-CYSTEINE HYDROCHLORIDE, ENZYMES), SUGAR, WHEAT GLUTEN, TO PRESERVE FRESHNESS (CALCIUM PROPIONATE), BAKING POWDER, SODIUM STEAROYL-2-LACTYLATE. PRODUCT NAME: BRIFFES PLATS NATURES CUIRE AU FOUR INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, HUILE DE SOYA, LEVURE, LAIT ECREME EN POUDRE, SAL, CONDITIONNEUR DE LA PATE (GOMME DE GUAR, FARINE DE SOYA, MONO ET DYGLYCERIDES, L-CYSTEINE CHLORHYDRATE, ENZYMES), SUCRE, GLUTEN DE BLE, PROPIONATE DE CALCIQUE, POUDRE A PATE, STEAROYL-2-LACTYLATE DE SODIUM. 47 265.69 5.37 0.98 0.09 0.33 584.93 45.58 1.92 1.5 8.76 0.35 0.03 94.48 0.09 1/2 FLAT (47 G) 120 2.5 4 0.5 0 1 0 0 270 11 21 7 1 4 1 4 0 0 4 0 1. STORE PRODUCT FROZEN AT 0 F (-18 C). 2. FOR BEST RESULTS AND TO PREVENT PRODUCT DRYNESS, THAW FLATBREAD AT AMBIENT TEMPERATURE (i.e. 75 F (24 C)). THAWING UNDER REFRIGERATION IS NOT RECOMMENDED. 3. TO THAW AN ENTIRE CASE, REMOVE FROM THE FREEZER AND LEAVE IN THE ORIGINAL PACKAGING WITH INNER BAGS SEALED. PRODUCT WILL THAW AT ROOM TEMPERATURE IN APPROXIMATELY 8 TO 12 HOURS. 4. TO THAW A PARTIAL CASE, REMOVE DESIRED NUMBER OF BAGS FROM THE CASE, THEN RESEAL THE CASE AND RETURN TO THE FREEZER. KEEP INNER BAGS SEALED. PRODUCT WILL THAW AT ROOM TEMPERATURE IN APPROXIMATELY 3 TO 6 HOURS. 5. FOR OPTIMAL PRODUCT PERFORMANCE, THAWED FLATBREAD SHOULD BE USED WITHIN 15 HOURS. 6. THAWED PRODUCT MAY BE MICROWAVED FOR 15 SECONDS AT MEDIUM POWER TO PROMOTE ELASTICITY. MODE D'EMPLOI: 1. GARDER LE PRODUIT AU CONGÉLATEUR À -18 C (0 F). 2. POUR DE MEILLEURS RÉSULTATS ET POUR PRÉVENIR L'ASSÈCHEMENT DU PRODUIT, DÉCONGELER LE PAIN PLAT À LA TEMPÉRATURE AMBIANTE (I.E. 24 C (75 F)). LA DÉCONGÉLATION AU RÉFRIGÉRATEUR N'EST PAS RECOMMANDÉE. 3. POUR DÉCONGELER UNE CAISSE ENTIÈRE, RETIRER DU CONGÉLATEUR ET LAISSER DANS SON EMBALLAGE ORIGINAL, LES SACS SCELLÉS. LE PRODUIT DÉGÈLERA À LA TEMPÉRATURE AMBIANTE EN 8 À 12 HEURES. 4. POUR DÉCONGELER SEULEMENT UNE PARTIE DE LA CAISSE, RETIRER LE NOMBRE DÉSIRÉ DE SACS DE LA CAISSE. SCELLER À NOUVEAU LA CAISSE ET REMETTRE AU CONGÉLATEUR. LAISSER LES SACS À L'INTÉRIEUR DE LA CAISSE, BIEN SCELLÉS. LE PRODUIT DÉGÈLERA À LA TEMPÉRATURE DE LA PIÈCE EN 3 À 6 HEURES. 5. POUR UNE PERFORMANCE OPTIMALE DU PRODUIT, LES PAINS PLATS DÉCONGELÉS DEVRAIENT ÊTRE UTILISÉS DANS LES 15 HEURES. 6. LE PRODUIT DÉCONGELÉ PEUT ÊTRE MIS AU MICRO-ONDES PENDANT 15 SECONDES À INTENSITÉ MOYENNE POUR FAVORISER L'ÉLASTICITÉ. 00057592017251 057592017251 01725 WHOLE WHEAT TEXAS BREAD PAIN PLAT BLE ENTIER TEXAS 341 PG-341-FULLY BAKED Published Branded 750 GR 12 13.7 34.8 20.04 50.9 15.87 40.31 21.982 9.97 19.84 9 2.521 .071 NOT KOSHER 6 6 180 WHOLE WHEAT FLOUR, WATER, GLUCOSE-FRUCTOSE AND/OR SUGAR, YEAST, WHEAT GLUTEN, VEGETABLE OIL (CANOLA AND/OR SOYABEAN OIL), SALT, SOYA FLOUR, SODIUM STEAROYL-2-LACTYLATE, MONO AND DIGLYCERIDES, ASCORBIC ACID, ENZYMES, CALCIUM PROPIONATE. THIS PRODUCT MAY CONTAIN SESAME SEEDS AND DAIRY INGREDIENTS PRODUCT DESCRIPTION: PAIN DE BLE ENTIER DU TEXAS INGREDIENTS: FARINE DE BLE ENTIER, EAU, GLUCOSE-FRUCTOSE ET/OU SUCRE, LEVURE, GLUTEN DE BLE, HUILE VEGETALE (CANOLA ET/OU SOYA), SEL, FARINE DE SOYA, STEAROYL-2-LACTYLATE DE SODIUM, MONO ET DIGLYCERIDES, ACIDE ASCORBIQUE, ENZYMES, PROPIONATE DE CALCIUM. CE PRODUIT PEUT CONTENIR DES GRAINES DE SESAME ET DES SUBSTANCES LAITIERES 50 275.11 5.83 0.89 0.15 0 416 45.8 5 4.3 9.86 3.00 2.99 61.6 2.28 1 SLICE (50 G) 140 3 4 0.4 0.1 1 0 0 210 9 23 8 3 10 2 5 2 2 8 HANDLING INSTRUCTIONS KEEP FROZEN UNTIL READY TO USE. REMOVE DESIRED AMOUNT OF LOAVES FROM THE CASE. RESEAL UNUSED PRODUCT AND RETURN TO THE FREEZER. THAW AT ROOM TEMPERATURE FOR 50 TO 60 MINUTES. MODE D'EMPLOI: GARDER CONGELER JUSQU'A UTILISATION. SORTIR LA QUANTITE DESIREE DE PAINS DE LA BOITE. LA QUANTITE NON UTILISEE DOIT ETRE RETOURNE AU CONGELATEUR. FAIRE DECONGELER A LA TEMPERATURE DE LA PIECE POUR 50 A 60 MINUTES. MODE D'EMPLOI: GARDER CONGELER JUSQU'A UTILISATION. SORTIR LA QUANTITE DESIREE DE PAINS DE LA BOITE. LA QUANTITE NON UTILISEE DOIT ETRE RETOURNE AU CONGELATEUR. FAIRE DECONGELER A LA TEMPERATURE DE LA PIECE POUR 50 A 60 MINUTES. 00057592290050 057592290050 29005 TDL 46570 DANISH BLUBERRY CHEESE ART FL DANOISE AUX BLEUETS ET FROMAGE SAVEUR ARTIFICIELLE 156 PG-156-TDL PL SWEET GOODS Non Published Private Label 99 GR 50 7 17.78 17.75 45.09 12.5 31.75 12.238 5.55 10.94 4.96 .899 .025 Not Kosher 7 8 120 INGREDIENTS FOR CANADIAN MARKET: ENRICHED WHEAT FLOUR, CHEESE FILLING (CREAM CHEESE (CREAM, SKIM MILK, MILK, BACTERIAL CULTURE, WATER, SALT, CAROB BEAN GUM), GLUCOSE-FRUCTOSE, MODIFIED CORN STARCH, MALTODEXTRIN, HYDROGENATED SOYABEAN AND COTTONSEED OILS, ARTIFICIAL FLAVOUR, GELLAN GUM, SODIUM CITRATE, PRESERVATIVES (POTASSIUM SORBATE, SULPHITING AGENTS), XANTHAN GUM, LOCUST BEAN GUM, CARRAGEENAN, SALT, TARTARIC ACID, COLOURS), WATER, BLUEBERRY FILLING (GLUCOSE-FRUCTOSE, BLUEBERRIES, MODIFIED CORN STARCH, SUGAR, CITRIC ACID, HYDROGENATED SOYABEAN AND COTTONSEED OILS, SODIUM CITRATE, PRESERVATIVES (POTASSIUM SORBATE, SODIUM BENZOATE, SULPHITING AGENT), SALT, ARTIFICIAL FLAVOUR, LOCUST BEAN GUM, XANTHAN GUM, CARRAGEENAN, GELLAN GUM, COLOURS), HYDROGENATED SOYABEAN AND/OR COTTONSEED OILS, SUGAR, YEAST, DEXTROSE, SKIM MILK POWDER, SALT, DRIED EGG YOLKS, ARTIFICIAL FLAVOUR, MODIFIED CORN STARCH, WHEAT GLUTEN, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, SOYA (More...) PRODUCT NAME: DANOISE AUX BLEUETS ET FROMAGE SAVEUR ARTIFICIELLE INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE, REMPLISSAGE AUX FROMAGE (FROMAGE A LA CREME (CREME, LAIT ECREME, LAIT, CULTURE BACTERIENNE, EAU, SEL, GOMME DE CAROUBE), GLUCOSE-FRUCTOSE, AMIDON DE MAIS MODIFIE, MALTODEXTRIN, HUILE DE SOYA ET COTON HYDROGENEE, ESSENCE ARTIFICIELLE, GOMME DE GELLAN, CITRATE DE SODIUM, AGENTS DE CONSERVATION (SORBATE DE POTASSIUM, AGENT SULFUREUX), GOMME DE XANTHANE, GOMME DE CAROUBIER, CARRAGHENINE, SEL, ACIDE TARTRIQUE, COLORANT), EAU, REMPLISSAGE AUX BLEUETS (GLUCOSE-FRUCTOSE, BLEUETS, AMIDON DE MAIS MODIFIE, SUCRE, ACIDE CITRIQUE, HUILE DE SOYA ET COTON HYDROGENEE, CITRATE DE SODIUM, AGENTS DE CONSERVATION (SORBATE DE POTASSIUM, BENZOATE DE SODIUM, AGENT SULFUREUX), SEL, ESSENCE ARTIFICIELLE, GOMME DE CAROUBIER, GOMME DE XANTHANE, CARRAGHENINE, GOMME DE GELLAN, COLORANT), HUILE DE SOYA OU/ET COTON HYDROGENEE, SUCRE, LEVURE, DEXTROSE, LAIT ECREME EN POUDRE, SEL, (More...) 92 270.47 11.43 5.34 0.19 8.8 229.04 37.79 1.16 14.96 4.71 14.27 0.08 25.68 1.28 1 DANISH (92 G) 260 11 17 5 0.2 5 10 3 220 9 36 12 1 4 14 4 2 0 2 8 KEEP FROZEN DO NOT INCLUDE ON THE LABEL (FOR INFORMATION ONLY): REMOVE DESIRED AMOUNT OF DANISH FROM THE SHIPPER. RESEAL BOX AND RETURN TO FREEZER IMMEDIATELY. PRE-HEAT GARLAND OVEN TO 325F. PLACE 12 DANISH ON A BAKING TRAY LINED WITH SILICONE PAPER. PRODUCT IS READY TO BAKE DO NOT THAW. BAKE IN PRE-HEATED OVEN FOR 10 MINUTES WITH LOW FAN, FURTHER 12-14 MINUTES WITH HIGH FAN. OR UNTIL GOLDEN BROWN. WHILE WARM, BRUSH WITH SUGAR SYRUP. LET COOL. FINISH WITH VANILLA ICING. BAKING TIMES WILL VARY DEPENDING ON TYPE OF OVEN. NOTE: PRE-PROOFED PASTRIES ARE VERY DELICATE. PLEASE HANDLE CAREFULLY. Suivre les directives sur l’étiquette 00057592498258 057592498258 49825 7 GRAIN DINNER ROLL PATE A PETIT PAIN AUX 7 GRAINES 330 PG-330-SPECIALTY ROLLS Published Branded 34 GR 250 7.25 18.42 15.81 40.16 11.56 29.36 19.844 9 18.75 8.5 .767 .022 Kosher - Parve 10 10 120 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, WHOLE GRAIN WHOLE WHEAT FLOUR, YEAST, GLUCOSE-FRUCTOSE, CORNMEAL, CRUSHED WHEAT, FLAX SEEDS, MILLET, OATS, RYE FLOUR, SUNFLOWER SEEDS, WHEAT GLUTEN, SOYABEAN OIL, SALT, SODIUM STEAROYL-2-LACTYLATE, COLOUR, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, ENZYME. PRODUCT NAME: PATE A PETIT PAIN AUX 7 GRAINES INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, FARINE DE GRAINS ENTIERS ET DE BLE ENTIER, LEVURE, GLUCOSE-FRUCTOSE, SEMOULE DE MAIS, BLE BROYE, GRAINES DE LIN, MILLET, AVOINE, FARINE DE SEIGLE, GRAINES DE TOURNESOL, GLUTEN DE BLE, HUILE DE SOYA, SEL, STEAROYL-2-LACTYLATE DE SODIUM, COLORANT, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE, ENZYME. 68 257.25 4.72 0.71 0.03 0.01 313.79 43.09 3.02 3.04 10.53 0.44 0.01 25.93 2.65 2 ROLLS (57 G) 170 3 5 0.5 0 3 0 0 210 9 29 10 2 8 2 7 0 0 2 15 1. PLACE DOUGH ON A LINED SHEET PAN. DEFROST OVERNIGHT IN THE RETARDER. 2. PAN ROLLS 4 X 6. GIVE 20 - 30 MINUTES FLOOR TIME. 3. PROOF UNTIL DOUBLE IN SIZE. 4. BAKE UNTIL ROLLS ARE GOLDEN BROWN ON TOP AND BOTTOM. CONVENTIONAL OVEN: 375 F - 400 F (190 C - 205 C) CONVECTION OVEN: 350 F (175 C) MODE D'EMPLOI: 1. PLACER LA PATE SURGELEE SUR UNE PLAQUE RECOUVERTE D'UNE PELLICULE ET LAISSER DEGELER AU REFRIGERATEUR TOUTE LA NUIT. 2. PLACER LES PETITS PAINS EN RANGEE DE 4 X 6. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQU'A CE QUE LES PETITS PAINS AIENT DOUBLE EN VOLUME. 4. CUIRE JUSQU'A CE QUE LE DESSUS ET LE DESSOUS DES PETITS PAINS SOIENT DORES. FOUR CONVENTIONNEL: 375 F A 400 F (190 C A 205 C) FOUR A CONVECTION: 350 F (175 C) MODE D'EMPLOI: 1. PLACER LA PATE SURGELEE SUR UNE PLAQUE RECOUVERTE D'UNE PELLICULE ET LAISSER DEGELER AU REFRIGERATEUR TOUTE LA NUIT. 2. PLACER LES PETITS PAINS EN RANGEE DE 4X6. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQU'A CE QUE LES PETITS PAINS AIENT DOUBLE EN VOLUME. 4. CUIRE JUSQU'A CE QUE LE DESSUS ET LE DESSOUS DES PETITS PAINS SOIENT DORES. FOUR CONVENTIONELLE: 190 C - 205 C (375 F - 400 F). FOUR A CONVECTION: 175 C (350 F). 00057592714150 057592714150 71415 CHOC ICED ECLAIRS W NYS CREME FILLING ECLAIRS GLACES AU CHOCOLAT AVEC GARNITURE DE STYLE NEW YORK DE RICH 016 PG-016-ECLAIRS AND PUFFS Published Branded 56.7 GR 48 7.94 20.17 19.25 48.9 9.5 24.13 8.12 3.68 6 2.72 .84 .024 Kosher - Dairy 10 10 240 GLUCOSE-FRUCTOSE, HYDROGENATED PALM KERNEL OIL, LIQUID WHOLE EGG, SUGAR, ENRICHED WHEAT FLOUR, WATER, COCOA, INVERT SUGAR, SODIUM CASEINATE, HYDROGENATED COTTONSEED OIL, GLUCOSE SYRUP, AMMONIUM CARBONATE, HYDROGENATED SOYABEAN OIL, SALT, ALKALI PROCESSED COCOA, SOYA PROTEIN CONCENTRATE, SODIUM PROPIONATE, POLYSORBATE 60, MODIFIED CELLULOSE, SOYA LECITHIN, AGAR-AGAR, LOCUST BEAN GUM, POTASSIUM SORBATE, ARTIFICIAL FLAVOUR, COLOUR, POLYGLYCEROL ESTERS OF FATTY ACIDS, XANTHAN GUM. PRODUCT NAME: ECLAIRS GLACES AU CHOCOLAT AVEC GARNITURE DE STYLE NEW YORK DE RICH INGREDIENTS POUR LE MARCHE CANADIEN: GLUCOSE-FRUCTOSE, HUILE DE PALMISTE HYDROGENEE, OEUFS ENTIERS LIQUIDES, SUCRE, FARINE DE BLE ENRICHIE, EAU, CACAO, SUCRE INVERTI, CASEINATE DE SODIUM, HUILE DE COTON HYDROGENEE, SIROP DE GLUCOSE, CARBONATE D'AMMONIUM, HUILE DE SOYA HYDROGENEE, SEL, CACAO TRAITE A L'ALCALI, PROTEINE DE SOYA CONCENTRE, PROPIONATE DE SODIUM, POLYSORBATE 60, CELLULOSE MODIFIE, LECITHINE DE SOYA, AGAR-AGAR, GOMME DE CAROUBIER, SORBATE DE POTASSIUM, AROME ARTIFICIELLE, COLORANT, ESTERS POLYGLYCEROLIQUES D'ACIDES GRAS, GOMME DE XANTHANE. 56 374.31 20.41 17.42 0.84 67.62 164.45 43.56 0.82 33.71 4.1 24.64 0.02 14.68 1.76 1 ECLAIR (56 G) 210 11 18 10 0.5 10 40 13 90 4 24 8 0 0 19 2 2 0 2 8 RICH'S CHOCOLATE ICED ECLAIRS WITH NEW YORK STYLE FILLING ARE THE IRRESISTIBLE DESSERT EXPERIENCE. MADE FROM OUR SPECIAL RECIPE, OUR DELICIOUS ECLAIR CENTERS HAVE SOFT AND CREAMY TEXTURE AFTER ONLY TEN MINUTES FROM THE FREEZER. THE FLAKY PASTRY SHELL WILL ENTICE AND TANTALIZE ANY BAKERY LOVER. AND THE DELECTABLE CHOCOLATE ICING WILL LEAVE YOU WANTING MORE. RICH'S ECLAIRS ARE THE MOST ALLURING FROZEN DESSERT FOR ANY OCCASION. SERVING INSTRUCTIONS: FOR BEST RESULTS, KEEP FROZEN UNTIL READY TO SERVE. REMOVE RICH'S CHOCOLATE ICED ECLAIRS WITH NEW YORK STYLE FILLING FROM THE FREEZER. ALLOW TO STAND AT ROOM TEMPERATURE FOR JUST 10 MINUTES, THEN SERVE. UNUSED FROZEN PORTIONS MAY BE RETURNED TO THE FREEZER. NOW FOR ADDED CONVENIENCE, RICH'S ECLAIRS MAY BE STORED AT ROOM TEMPERATURE UP TO 7 DAYS OR REFRIGERATED UP TO 14 DAYS. LES ECLAIRS GLACES AU CHOCOLAT AVEC GARNITURE DE STYLE NEW YORK DE RICH SONT UNE EXPERIENCE IRRESISTIBLE. FAITE AVEC NOTRE RECETTE SPECIALE, LA (More...) Suivre les directives sur l’étiquette 00049800346307 049800346307 34630 14" PRESHEETED PIZZA DOUGH PATE A PIZZA PRE-FORMEE 14" 029 PG-029-SHEETED PIZZA Published Branded 538 GR 28 7.75 19.69 14.25 36.2 14.25 36.2 34.982 15.87 33.25 15.08 .911 .026 Kosher - Dairy 8 6 150 INGREDIENTS FOR CANADIAN MARKET: ENRICHED WHEAT FLOUR, WATER, YEAST, GLUCOSE-FRUCTOSE, SALT, SOYABEAN OIL, WHEAT GLUTEN, AMMONIUM SULPHATE, CALCIUM SULPHATE, ASCORBIC ACID, HYDROGENATED SOYABEAN OIL. MANUFACTURED ON SHARED EQUIPEMENT WITH SOYA DO NOT PUT ON LABEL (FOR INFORMATION ONLY) INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE, EAU, LEVURE, GLUCOSE-FRUCTOSE, HUILE DE SOYA, SEL, GLUTEN DE BLE, SULFATE D'AMMONIUM, SULFATE DE CALCIUM, ACIDE ASCORBIQUE, HUILE DE SOYA HYDROGENEE. MANUFACTURE SUR DE L'EQUIPEMENT PARTAGE AVEC DU SOYA. 52 228.48 1.91 0.21 0.02 0 468.48 43.62 1.76 1.47 9.2 0 0 21.08 2.69 1/9 PIZZA CRUST (52 G) 120 1 2 0.1 0 1 0 0 240 10 23 8 1 4 1 5 0 0 2 10 1. KEEP PRODUCT FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 2. REMOVE DESIRED NUMBER OF SHEETED PIZZA DOUGHS FROM THE FREEZER AND ALLOW EACH TO THAW OVERNIGHT ON OILED PIZZA PANS COVERED WITH PLASTIC. (AS AN ALTERNATIVE, THAW ON PIZZA PANS AND USE THE SAME DAY AFTER 2-3 HOURS THAW TIME AT ROOM TEMPERATURE, 75 F 23 C). MAXIMUM TIME IN RETARDER IS 3 DAYS. 3. REMOVE THAWED SHELLS FROM THE RETARDER (COOLER) AND TRANSFER TO PIZZA PANS. ALLOW DOUGH TO DOUBLE IN SIZE. 4. TO PREVENT PRODUCT FROM DRYING OUT DURING TEMPERING (THAWING), COVER WITH PLASTIC OR BRUSH WITH OIL. 5. CAREFULLY DOCK THE DOUGH TO MINIMIZE BLISTERING AND/OR BUBBLING DURING BAKING. FOR A THICKER CRUST, ALLOW THE PIZZA TO CONTINUE TO RISE UNTIL DESIRED THICKNESS IS OBTAINED. 6. ADD SAUCE, CHEESE AND TOPPINGS. 7. BAKE AS FOLLOWS: DECK OVEN: 500 F (260 C) 8 - 11 MINUTES CONVECTION OVEN: 375 F (190 C) 7 - 10 MINUTES FORCED AIR CONVEYOR: 500 F (260 C) 4.5 - 5.5 MINUTES CONVENTIONAL OVEN: (More...) Suivre les directives sur l’étiquette 00049800042803 04280 BUTTER AND EGG DINNER ROLL DOUGH PATE A PETITS PAINS AUX OEUFS ET BEURRE 061 PG-061-ROLLS/BRDSTK DOUGH Published Branded 42.52 GR 240 7.25 18.42 15.81 40.16 11.56 29.36 23.612 10.71 22.5 10.21 .767 .022 KDNOAGENCY 10 10 120 INGREDIENTS FOR CANANDIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, GLUCOSE-FRUCTOSE, BUTTER (CREAM (FROM MILK), SALT), DRIED WHOLE EGG, SALT, SKIM MILK POWDER, SODIUM STEAROYL-2-LACTYLATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, ENZYME, PAPRIKA OLEORESIN, TURMERIC OLEORESIN. PRODUCT NAME: PATE A PETIT PAIN DE DINER DE BEURRE ET D'OEUFS INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, LEVURE, GLUCOSE-FRUCTOSE, BEURRE (CREME (PROVENANT DU LAIT), SEL), POUDRE D'OEUF ENTIER, SEL, LAIT ECREME EN POUDRE, STEAROYL-2-LACTYLATE DE SODIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE, ENZYME, HUILE DE PAPRIKA, HUILE DE TURMERIC. 42.5 244.25 3.37 1.9 0.02 17.57 472.23 45.25 1.66 6.2 8.24 29.29 0.09 25.64 2.55 1 ROLL (36 G) 100 1.5 2 1 0 4 5 2 200 8 19 6 1 3 3 4 2 0 2 8 1. REMOVE DESIRED AMOUNT OF FROZEN DOUGH PIECES FROM CASE AND PLACE ON PAPER LINED SHEET PAN, 6 X 4 OR 10 X 6. 2. PLACE PANNED ROLLS INTO RETARDER OR REFRIGERATE AND THAW OVERNIGHT. 3. REMOVE FROM RETARDER OR REFRIGERATOR, EGG WASH AND ALLOW TO STAND AT ROOM TEMPERATURE FOR APPROXIMATELY 15 MINUTES. 4. PLACE IN PROOF BOX (85% HUMIDITY, 90 F (32 C)) UNTIL ROLLS DOUBLE IN SIZE. 5. PLACE PROOFED ROLLS INTO 400 F (205 C) DECK OVEN, 325 F (160 C) CONVECTION OVEN. BAKE 15 - 20 MINUTES, OR UNTIL TOPS AND BOTTOMS ARE GOLDEN BROWN. 6. REMOVE FROM OVEN AND COOL. MODE D'EMPLOI: 1. RETIRER LE NOMBRE DE MORCEAUX DE PATE SURGELEE DE LA CAISSE ET PLACER SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN, EN RANGEES DE 6 X 4 OU 10 X 6. 2. PLACER LES PLAQUES DANS LE REFRIGERATEUR ET LAISSER DEGELER TOUTE LA NUIT. 3. RETIRER DU REFRIGERATEUR, BADIGEONNER D'UN MELANGE D'EAU ET D'OEUF ET LAISSER A LA TEMPERATURE DE LA PIECE PENDANT ENVIRON 15 MINUTES. 4. PLACER DANS L'ETUVE (85% (More...) MODE D'EMPLOI:1. RETIRER LE NOMBRE DE PATES A PETIT PAIN DE LA CAISSE ET DEPOSER EN RANGESS DE 6 X 4 OU 10 X 6 SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN.2. PLACER LES PETITS PAINS DANS LE REFRIGERATEUR ET LAISSER DEGELER TOUTELA NUITE.3. RETIRER DU REFRIGERATEUR, BADIGEONNER D'UN MELANGE D'OEUF ET D'EAU ET LAISSER A LA TEMPERATURE DE LA PIECE PENDANT ENVIRON 15 MINUTES. 4. PLACER DANS L'ETUVE (85% HUMIDITE, 90 F (32 C)) JUSQU'A CE QUE LES PETITS PAINS AIENT DOUBLE EN VOLUME. 5. PLACER LES PETITS PAINS ETUVES DANS UN FOUR A ETAGE A 400 F (205 C) OU DANS UN FOUR A CONVECTION A 325 F (160 C). CUIRE PENDANT 15 A 20 MINUTES OU JUSQU'A CE LE DESSUS ET LE DESSOUS DES PETITS PAINS SOIENT DORES. 6. RETIRER DU FOUR ET LAISSER REFROIDIR. 00773889135056 773889135056 13505 FLD CROISSANT DGH - CHOCOLATE CROISSANTS AU CHOCOLAT 282 PG-282-CROISSANT DOUGH Non Published Branded 99 GR 100 7 17.78 17.88 45.42 12.63 32.08 24.375 11.06 21.88 9.92 .915 .026 Kosher - Dairy 7 8 120 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, MODIFIED PALM OIL, MILK CHOCOLATE (SUGAR, COCOA BUTTER, CHOCOLATE LIQUOR, MILK SOLIDS, SOYA LECITHIN, NATURAL FLAVOUR), SUGAR, YEAST, CANOLA AND/OR SOYABEAN OIL, MARGARINE (VEGETABLE OILS (PALM, CANOLA, MODIFIED PALM), WATER, MONO AND DIGLYCERIDES, PRESERVATIVE (POTASSIUM SORBATE), CITRIC ACID, ARTIFICIAL FLAVOUR, VITAMIN A, VITAMIN D), SALT, WHEY (A MILK DERIVATIVE), WHEAT GLUTEN, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, MONO AND DIGLYCERIDES, SOYA LECITHIN, ARTIFICIAL FLAVOUR, COLOUR, ASCORBIC ACID, AZODICARBONAMIDE. PRODUCT NAME: PATE DE CROISSANT FOURRE DE CHOCOLAT INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, HUILE DE PALMISTE MODIFIE, CHOCOLAT DU LAIT (SUCRE, BEURRE DE CACAO, LIQUEUR DE CHOCOLAT, SOLIDES DU LAIT, LECITHINE DE SOYA, AROME NATURELLE), SUCRE, LEVURE, HUILE DE CANOLA ET/OU SOYA, MARGARINE (HUILE VEGETALE (PALMISTE, CANOLA, PALMISTE MODIFIE), EAU, MONO ET DIGLYCERIDES, AGENT DE CONSERVATION (SORBATE DE POTASSIUM), ACIDE CITRIQUE, AROME ARTIFICIELLE, VITAMINE A, VITAMINE D), SEL, PETIT- LAIT (UN DERIVE DE LAIT), GLUTEN DE BLE, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, MONO ET DIGLYCERIDES, LECITHINE DE SOYA, AROME ARTIFICIELLE, COLORANT, ACIDE ASCORBIQUE, AZODICARBONAMIDE. 99 394.92 20.28 9.24 0.2 1.04 348.04 45.55 1.73 10.62 7.55 4.63 10.14 43.19 2.27 1 CROISSANT (82 G) 390 20 31 9 0.2 47 0 0 340 14 45 15 2 7 11 7 0 15 4 15 KEEP FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 1. REMOVE DESIRED NUMBER OF CROISSANTS FROM SHIPPER. RESEAL AND RETURN PARTIAL BOX TO FREEZER IMMEDIATELY. 2. PLACE DESIRED AMOUNT OF CROISSANTS ON A PARCHMENT PAPER LINED FULL SHEET PAN; COVER WITH PLASTIC 3. DEFROST COMPLETELY AT ROOM TEMPERATURE OR IN COOLER OVERNIGHT. 4. BRUSH WITH EGG WASH IF DESIRED. 5. PROOF UNTIL DOUBLE IN SIZE AT 90 F (32 C) AND 75% HUMIDITY 6. BAKING GUIDELINES: DECK OVEN: 350 - 375 F (175 - 190 C) FOR 15 - 20 MINUTES RACK OVEN: 375 - 400 F (190 - 205 C) FOR 14 - 16 MINUTES CONVECTION OVEN: 300 - 325 F (150 - 160 C) FOR 15 - 20 MINUTES Suivre les directives sur l’étiquette 00049800396692 049800396692 39669 GOLD: FUDGE BROWNIE CHUNK COOKIE DOUGH PATE A BISCUITS OR - MORCEAUX DE BROWNIE AU FUDGE 046 PG-046-MRS. RICH'S GOLD Published Branded 42.5 GR 240 8 20.32 13.75 34.93 11.75 29.85 24.025 10.9 22.5 10.21 .748 .021 Kosher - Dairy 7 11 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED WHEAT FLOUR, SUGAR, SEMISWEET CHOCOLATE (SUGAR, CHOCOLATE LIQUOR, COCOA BUTTER, MILKFAT, SOYA LECITHIN, ARTIFICIAL FLAVOUR, NATURAL FLAVOUR), HYDROGENATED SOYABEAN OIL, WATER, GLUCOSE-FRUCTOSE, ALKALI PROCESSED COCOA, DRIED WHOLE EGG, MODIFIED CORN STARCH, REFINERS' MOLASSES, SODIUM BICARBONATE, SALT, HYDROGENATED COTTONSEED OIL, BAKING POWDER, NATURAL AND ARTIFICIAL FLAVOUR, SOYA LECITHIN, MONO AND DIGLYCERIDES, NATURAL FLAVOUR, COLOUR, VITAMIN A. MANUFACTURED ON SHARED EQUIPMENT WITH PEANUTS AND TREE NUTS DO NOT INCLUDE ON THE LABEL (FOR INFORMATION ONLY): FRENCH TRANSLATION: FARINE DE BLE ENRICHIE, SUCRE, CHOCOLAT DEMI-DOUX (SUCRE, LIQUEUR DE CHOCOLAT, BEURRE DE CACAO, GRAS DE LAIT, LECITHINE DE SOYA, ESSENCE ARTIFICIELLE, ESSENCE NATURELLE), HUILE DE SOYA HYDROGENEE, EAU, GLUCOSE-FRUCTOSE, CACAO TRAITE A L'ALCALI, POUDRE D'OEUF ENTIER, AMIDON DE MAIS MODIFIE, MELASSE DE RAFFINEUR, BICARBONATE DE SODIUM, SEL, HUILE DE COTON HYDROGENEE, POUDRE A PATE, ESSENCE NATURELLE ET ARTIFICIELLE, LECITHINE DE SOYA, MONO ET DIGLYCERIDES, ESSENCE NATURELLE, COLORANT, VITAMINE A. 39 435.67 21.04 6.5 5.91 4.05 365.22 56.62 3.08 35 4.96 105.86 0.01 22.12 9.35 1 COOKIE (39 G) 170 8 13 2.5 2.5 25 0 0 140 6 22 7 1 5 14 2 4 0 0 25 KEEP PRODUCT FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 1. REMOVE FROZEN COOKIE PIECES FROM CASE AND PLACE 24 COOKIES (6 X 4) ONTO A PARCHMENT PAPER LINED FULL SHEET PAN. 2. BAKING TIME AND TEMPERATURE GUIDELINES: DECK AND ROTARY OVEN: 350 F (175 C) FOR 17 - 20 MINUTES COMMERCIAL CONVECTION OVEN: 300 F (150 C) FOR 13 - 16 MINUTES RACK OVEN: 350 F (175 C) FOR 12 - 15 MINUTES (NOTE: OVEN TEMPERATURES VARY; BAKE COOKIES UNTIL LIGHTLY BROWN. COOKIES WILL CONTINUE TO BAKE AS THEY COOL ON PAN. DO NOT OVERBAKE). 3. REMOVE FROM OVEN AND COOL COMPLETELY ON BAKING PAN BEFORE DISPLAYING OR PACKAGING. Suivre les directives sur l’étiquette 00057592718967 057592718967 71896 HALF PARISIEN PAIN DEMI PARISIEN PRECUIT 302 PG-302-PARBAKED BREADS Published Branded 269 GR 30 16.88 42.88 24 60.96 9.88 25.1 20.102 9.12 17.81 8.08 2.316 .066 Kosher - Parve 4 8 270 INGREDIENTS FOR THE CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, SALT, DEXTROSE, MALTED BARLEY FLOUR, CALCIUM SULPHATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, ENZYME. PRODUCT NAME: DEMI PARISIEN PRECUIT INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, LEVURE, SEL, DEXTROSE, FARINE D'ORGE MALTEE, SULFATE DE CALCIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE, ENZYME. 50 241.22 1.1 0.34 0.01 0 526.26 48.89 1.92 1.87 8.82 0 9.02 38.27 3.56 1 SLICE (50 G) 120 0.5 1 0.2 0 0 0 0 260 11 24 8 1 4 1 4 0 8 2 15 Baking Instructions: Oven Temperature From Frozen State From Thawed State Convection 350 F (175 C) Rolls/Breadsticks 5-12 Min. Rolls/Breadsticks 5-12 Min. Breads 8-15 Min. Breads 8-12 Min. Deck or Rack 375 F (190 C) Rolls/Breadsticks 10-15 Min. Rolls/Breadsticks 8-12 Min. Breads 10-15 Min. Breads 8-12 Min. Conveyor/Impinger 425 F (220 C) Rolls/Breadsticks 5-8 Min. Rolls/Breadsticks 5-8 Min. Breads 5-8 Min. Breads 5-8 Min. Suggested times and temperatures will vary by operation. Mode de cuisson: Four Temperature A l'etat congele A l'etat decongele Convection 350 F Petits pains/Batonnets 5 a 12 min. Petits pains/Batonnets 5 a 12 min. (175 C) Pains 8 a 15 min. Pains 8 a 12 min. Four a pont ou chariot 375 F Petits pains/Batonnets 10 a 15 min. Petits pains/Batonnets 8 a 12 min. (190 C) Pains 10 a 15 min. Pains 8 a 12 min. Convoyeur/Impinge 425 F Petits pains/Batonnets 5 a 8 min. Petits pains/Batonnets 5 a 8 min. (220 C) Pains 5 a 8 (More...) Mode de cuisson: Four Temperature A l'etat congele A l'etat decongele Convection 350 F Petits pains/Batonnets 5 a 12 min. Petits pains/Batonnets 5 a 12 min. (175 C) Pains 8 a 15 min. Pains 8 a 12 min. Four a pont ou chariot 375 F Petits pains/Batonnets 10 a 15 min. Petits pains/Batonnets 8 a 12 min. (190 C) Pains 10 a 15 min. Pains 8 a 12 min. Convoyeur/Impinge 425 F Petits pains/Batonnets 5 a 8 min. Petits pains/Batonnets 5 a 8 min. (220 C) Pains 5 a 8 min Pains 5 a 8 min. Les temperatures et les temps de cuisson varieront selon l'operation. 00057592733908 057592733908 73390 SMALL KAISER ROLL DOUGH PATE A PETIT KAISER 320 PG-320-CRUSTY ROLLS Published Branded 50 GR 168 7.25 18.42 15.81 40.16 11.56 29.36 19.467 8.83 18.38 8.34 .767 .022 Kosher - Parve 10 10 120 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, GLUCOSE-FRUCTOSE, SOYABEAN OIL, SALT, SODIUM STEAROYL-2-LACTYLATE, CITRIC ACID, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, DRIED EGG WHITE, LACTIC ACID, CALCIUM SULPHATE, CALCIUM LACTATE, ASCORBIC ACID, ENZYME, L-CYSTEINE HYDROCHLORIDE. PRODUCT NAME: PATE A PETIT KAISER INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, LEVURE, GLUCOSE-FRUCTOSE, HUILE DE SOYA, SEL, STEAROYL-2-LACTYLATE DE SODIUM, ACIDE CITRIQUE, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, POUDRE DE BLANC D'OEUF, ACIDE LACTIQUE, SULFATE DE CALCIUM, LACTATE DE CALCIUM, ACIDE ASCORBIQUE, ENZYME, L-CYSTEINE CHLORHYDRATE. 49.6 230.28 2.24 0.53 0.02 0 484.87 43.61 1.89 1.65 8.92 0 0 20.08 2.66 1 ROLL (42 G) 110 1 2 0.3 0 1 0 0 240 10 22 7 1 4 1 4 0 0 0 10 1. PLACE FROZEN ROLLS ON A LINED SHEET PAN. DEFROST OVERNIGHT IN THE RETARDER. 2. WATER WASH AND THEN PAN 4 X 6. GIVE 20 - 30 MINUTES FLOOR TIME. 3. PROOF UNTIL DOUBLE IN SIZE. SPRAY WITH WATER BEFORE PLACING IN OVEN. 4. BAKE UNTIL GOLDEN BROWN, BRUSH WITH WATER WHILE STILL HOT. OVEN TEMPERATURE: CONVENTIONAL: 375 F - 400 F (190 C - 205 C) CONVECTION: 350 F (175 C) MODE D'EMPLOI: 1. PLACER LES PETITS PAINS SURGELES SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. LAISSER DEGELER AU REFRIGERATEUR PENDANT TOUTE LA NUIT. 2. BADIGEONNER D'EAU ET PLACER EN RANGEES DE 4 X 6. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQU'A CE QUE LA PATE AIT DOUBLE DE GROSSEUR. VAPORISER D'EAU AVANT DE PLACER AU FOUR. 4. CUIRE JUSQU'A CE QUE LES PETITS PAINS SOIENT DORES. BADIGEONNER D'EAU PENDANT QU'ILS SONT ENCORE CHAUDS. TEMPERATURE DU FOUR: CONVENTIONNEL: 375 F A 400 F (190 C A 205 C) A CONVECTION: 350 F (175 C) MODE D'EMPLOI: 1. PLACER LES PETITS PAINS SURGELES SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. LAISSER DEGELER AU REFRIGERATEUR PENDANT TOUTE LA NUIT. 2. BADIGEONNER D'EAU ET PLACER EN RANGEES DE 4 X 6. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQU'A CE QUE LA PATE AIT DOUBLE DE GROSSEUR. VAPORISER D'EAU AVANT DE PLACER AU FOUR. 4. CUIRE JUSQU'A CE QUE LES PETITS PAINS SOIENT DORES. BADIGEONNER D'EAU PENDANT QU'ILS SONT ENCORE CHAUDS. TEMPERATURE DU FOUR: CONVENTIONNEL: 190 C - 205 C (375 F - 400 F) A CONVECTION: 175 C (350 F) 00057592731898 057592731898 73189 100% WHOLE WHEAT ROLL DOUGH PATE A PETIT PAIN - 100% BLE ENTIER 315 PG-315-SOFT ROLLS Published Branded 56.7 GR 180 7.25 18.42 15.81 40.16 11.56 29.36 23.612 10.71 22.5 10.21 .767 .022 Kosher - Parve 10 10 120 WHOLE WHEAT FLOUR, WATER, WHOLE GRAIN WHOLE WHEAT FLOUR, YEAST, GLUCOSE-FRUCTOSE, WHEAT GLUTEN, SOYABEAN OIL, SALT, SODIUM STEAROYL-2-LACTYLATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, COLOUR, ASCORBIC ACID, ENZYME. PRODUCT NAME: PATE A PETIT PAIN - 100% BLE ENTIER INGREDIENTS: FARINE DE BLE ENTIER, EAU, FARINE DE GRAINS ENTIERS ET DE BLE ENTIER, LEVURE, GLUCOSE-FRUCTOSE, GLUTEN DE BLE, HUILE DE SOYA, SEL, STEAROYL-2-LACTYLATE DE SODIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, COLORANT, ACIDE ASCORBIQUE, ENZYME. 56.7 231.45 3.19 0.69 0.03 0.02 408.61 40.76 5.08 3.08 9.92 0 0.95 25.83 1.95 1 ROLL (48 G) 130 2 3 0.4 0 2 0 0 230 10 23 8 3 12 2 6 0 0 2 8 1. PLACE FROZEN DOUGH ON A LINED SHEET PAN. COVER AND DEFROST OVERNIGHT IN THE RETARDER. 2. PAN 4 X 6. GIVE 20 - 30 MINUTES FLOOR TIME. 3. PROOF UNTIL DOUBLE IN SIZE. 4. BAKE UNTIL GOLDEN BROWN (BRUSH WITH BUTTER/MARGARINE IF DESIRED WHILE HOT). OVEN TEMPERATURE: CONVENTIONAL: 375 F - 400 F (190 C - 205 C) CONVECTION: 350 F (175 C) MODE D'EMPLOI: 1. PLACER LA PATE SURGELEE SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. COUVRIR ET LAISSER DEGELER AU REFRIGERATEUR PENDANT TOUTE LA NUIT. 2. PLACER EN RANGEES DE 4 X 6. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQU'A CE QUE LA PATE AIT DOUBLE EN VOLUME. 4. CUIRE JUSQU'A CE QUE LES PETITS PAINS SOIENT DORES (BADIGEONNER DE BEURRE/MARGARINE LORS QU'ILS SONT ENCORE CHAUDS, SI DESIRE). TEMPERATURE DU FOUR: CONVENTIONNEL: 375 F A 400 F (190 C A 205 C) A CONVECTION: 350 F (175 C) MODE D'EMPLOI: 1. PLACER LA PATE SURGELEE SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. COUVRIR ET LAISSER DEGELER AU REFRIGERATEUR PENDANT TOUTE LA NUIT. 2. PLACER EN RANGEES DE 4 X 6. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQU'A CE QUE LA PATE AIT DOUBLE EN VOLUME. 4. CUIRE JUSQU'A CE QUE LES PETITS PAINS SOIENT DORES (BADIGEONNER DE BEURRE MARGARINE LORS QU'ILS SONT ENCORE CHAUDS, SI DESIRE). TEMPERATURE DU FOUR: CONVENTIONNEL: 190 C - 204 C (375 F - 400 F) A CONVECTION: 180 C (350 F) 00049800879508 049800879508 87950 TONY ROMA'S FRENCH LOAF PAIN FRANCAIS TONY ROMA'S 304 PG-304-PL PAR BAKED Non Published Private Label 142 GR 80 15.75 40.01 23.88 60.66 13.25 33.66 27.75 12.59 25 11.34 2.884 .082 Kosher - Parve 5 6 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, SALT, DEXTROSE, YEAST, MALTED BARLEY FLOUR, PRESERVATIVE (CALCIUM PROPIONATE), CALCIUM SULPHATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, CANOLA OIL, ASCORBIC ACID, ENZYME (AMYLASE). PRODUCT NAME: PAIN FRANCAIS TONY ROMA'S INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, SEL, DEXTROSE, LEVURE, FARINE D'ORGE MALTEE, AGENTS DE CONSERVATION (PROPIONATE DE CALCIQUE), SULFATE DE CALCIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, HUILE DE CANOLA, ACIDE ASCORBIQUE, ENZYME (AMYLASE). 50 249.79 1.13 0.35 0.01 0 546.09 50.73 1.98 1.95 9.05 0.02 9.32 40.14 3.7 1 SLICE (50 G) 130 0.5 1 0.1 0 0 0 0 280 12 26 9 1 4 0 5 0 10 2 15 Baking Instructions: Oven Temperature From Frozen State From Thawed State Convection 350 F (175 C) Rolls/Breadsticks 5-12 Min. Rolls/Breadsticks 5-12 Min. Breads 8-15 Min. Breads 8-12 Min. Deck or Rack 375 F (190 C) Rolls/Breadsticks 10-15 Min. Rolls/Breadsticks 8-12 Min. Breads 10-15 Min. Breads 8-12 Min. Conveyor/Impinger 425 F (220 C) Rolls/Breadsticks 5-8 Min. Rolls/Breadsticks 5-8 Min. Breads 5-8 Min. Breads 5-8 Min. Suggested times and temperatures will vary by operation. Mode de cuisson: Four Temperature A l'etat congele A l'etat decongele Convection 350 F Petits pains/Batonnets 5 a 12 min. Petits pains/Batonnets 5 a 12 min. (175 C) Pains 8 a 15 min. Pains 8 a 12 min. Four a pont ou chariot 375 F Petits pains/Batonnets 10 a 15 min. Petits pains/Batonnets 8 a 12 min. (190 C) Pains 10 a 15 min. Pains 8 a 12 min. Convoyeur/Impinge 425 F Petits pains/Batonnets 5 a 8 min. Petits pains/Batonnets 5 a 8 min. (220 C) Pains 5 a 8 (More...) Mode de cuisson: Four Temperature A l'etat congele A l'etat decongele Convection 350 F Petits pains/Batonnets 5 a 12 min. Petits pains/Batonnets 5 a 12 min. (175 C) Pains 8 a 15 min. Pains 8 a 12 min. Four a pont ou chariot 375 F Petits pains/Batonnets 10 a 15 min. Petits pains/Batonnets 8 a 12 min. (190 C) Pains 10 a 15 min. Pains 8 a 12 min. Convoyeur/Impinge 425 F Petits pains/Batonnets 5 a 8 min. Petits pains/Batonnets 5 a 8 min. (220 C) Pains 5 a 8 min Pains 5 a 8 min. Les temps et les temperatures de cuisson varieront selon l'operation. 00057592758628 057592758628 75862 ITALIAN FRENCH BREAD DOUGH PATE A PAIN ITALIEN/FRANCAIS 300 PG-300-HEARTH BREAD Published Branded 555 GR 24 9.13 23.19 15.81 40.16 11.56 29.36 31.041 14.08 29.4 13.34 .966 .027 Kosher - Parve 7 10 120 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, SALT, WHEAT GLUTEN, DEXTROSE, SUGAR, SODIUM STEAROYL-2-LACTYLATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, ENZYME. PRODUCT NAME: PATE A PAIN ITALIEN/FRANCAIS INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, LEVURE, SEL, GLUTEN DE BLE, DEXTROSE, SUCRE, STEAROYL-2-LACTYLATE DE SODIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE, ENZYME. 60 221.81 1.06 0.35 0 0 606.31 43.69 1.79 0.7 9.37 0 0 12.66 2.74 1 SLICE (50 G) 130 0.5 1 0.2 0 1 0 0 360 15 26 9 1 4 0 6 0 0 0 10 OVEN TEMPERATURES: CONVENTIONAL: 375 F - 400 F (190 C - 205 C) CONVECTION: 350 F (180 C) 1. PLACE FROZEN DOUGH ON A LINED SHEET PAN AND COVER WITH SILICONE PAPER. DEFROST OVERNIGHT IN THE RETARDER. 2. MOLD LOAVES INTO THEIR PROPER SHAPE (ENDS SHOULD BE POINTED). PLACE 3 LOAVES ON A PAN. LET STAND AT ROOM TEMPERATURE 30 MINUTES BEFORE PROOFING. 3. PROOF UNTIL 1 1/2 TIMES ITS SIZE. REMOVE FROM PROOFBOX. LET LOAVES STAND AT ROOM TEMPERATURE 5 - 10 MINUTES OR UNTIL DRY TO TOUCH. 4. SLIT EACH LOAF WITH ONE LENGTHWISE CUT ABOUT 1/2 " (1.25 CM) DEEP. 5. PLACE STEAM IN OVEN. PLACE BREAD IN OVEN AND STEAM OVEN AGAIN. 6. BAKE TO A LIGHT GOLDEN BROWN COLOUR (UNTIL BOTTOM OF BREAD SOUNDS HOLLOW). 7. REMOVE FROM THE OVEN. BRUSH WITH WATER WHILE HOT. MODE D'EMPLOI: TEMPERATURE DU FOUR: CONVENTIONNEL: 375 F A 400 F (190 C A 205 C) A CONVECTION: 350 F (180 C) 1. PLACER LA PATE SURGELEE SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN ET COUVRIR D'UNE PELLICULE SILICONE. (More...) MODE D'EMPLOI:TEMPERATURE DU FOUR:CONVENTIONNEL: 190 C - 204 C (375 F - 400 F)A CONVECTION: 180 C (350 F) 1. PLACER LA PATE SURGELEE SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN ET COUVRIR D'UNE PELLICULE SILICONE. LAISSER DEGELER TOUTE LA NUIT AU REFRIGERATEUR.2. DONNER UNE FORME AUX PAINS (LES BOUTS DEVRAIENT ETRE POINTUS). PLACER 3 PAINS SURUNE PLAQUE. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 30MINUTES AVANT D'ETUVER.3. ETUVER JUSQU'A CE QU'ILS AIENT ATTEINT 1 1/2 FOIS LEUR GROSSEUR. 4. PRATIQUER UNE INCISION DE 1,25CM DE PROFONDEUR (1/2" POUCE) SUR TOUTE LA LONGUEUR DE CHACUN DES PAINS.5. INJECTER DE LA VAPEUR DANS LE FOUR. PLACER LES PAINS DANS LE FOUR ET INJECTER DE NOUVEAU DE LA VAPEUR.6. CUIRE JUSQU'A CE QUE LES PAINS SOIENT LEGEREMENT DORES (JUSQU'A CE QUE LE DESSOUS DU PAIN FASSE UN SON CREUX LORSQU ON LUI DONNE UN LEGER COUP).7. RETIRER DU FOUR. BADIGEONNER D'EAU PENDANT QU'ILS SONT ENCORE CHAUDS. 0049800893672 049800893672 89367 FRENCH SANDWICH ROUND PAIN A SANDWICH ROND FRANCAIS 5" 303 PG-303-PARBAKED ROLLS Published Branded 120 GR 70 15.41 39.14 24.02 61.01 13.39 34.01 20.734 9.4 18.59 8.43 2.868 .081 Kosher - Parve 5 6 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, SALT, DEXTROSE, MALTED BARLEY FLOUR, CALCIUM SULPHATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, CANOLA OIL, ASCORBIC ACID, ENZYME. DO NOT PUT ON LABEL (FOR INFORMATION ONLY): INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, LEVURE, SEL, DEXTROSE, FARINE D'ORGE MALTEE, SULFATE DE CALCIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, HUILE DE CANOLA, ACIDE ASCORBIQUE, ENZYME. 56 248.65 0.98 0.26 0 0 541.71 50.64 2.21 0.84 9.32 0 0 43 3.74 1/2 SANDWICH ROUND (56 G) 140 0.5 1 0.1 0 0 0 0 300 13 28 9 1 5 0 5 0 0 2 15 HANDLING INSTRUCTIONS: (ON SHIPPER) Baking Instructions Oven Temp From Frozen State From Thawed State Convection 350 F (175 C) Rolls/Breadsticks 5-12 Min. Rolls/Breadsticks 5-12 Min. Breads 8-15 Min. Breads 8-12 Min. Deck or Rack 375 F (190 C) Rolls/Breadsticks 10-15 Min. Rolls/Breadsticks 8-12 Min. Breads 10-15 Min. Breads 8-12 Min. Conveyor/Impinger 425 F (220 C) Rolls/Breadsticks 5-8 Min. Rolls/Breadsticks 5-8 Min. Breads 5-8 Min. Breads 5-8 Min. Suggested times and temps will vary by operation. Mode de cuisson Four Temperature Congele Decongele Convection 350 F Petits pains/Batonnets 5 a 12 min. Petits pains/Batonnets 5 a 12 min. (175 C) Pains 8 a 15 min. Pains 8 a 12 min. A etages ou chariot 375 F Petits pains/Batonnets 10 a 15 min. Petits pains/Batonnets 8 a 12 min. (190 C) Pains 10 a 15 min. Pains 8 a 12 min. Convoyeur/Impinge 425 F Petits pains/Batonnets 5 a 8 min. Petits pains/Batonnets 5 a 8 min. (220 C) Pains 5 a 8 (More...) Mode de cuisson Four Temperature Congele Decongele Convection 350 F Petits pains/Batonnets 5 a 12 min. Petits pains/Batonnets 5 a 12 min. (175 C) Pains 8 a 15 min. Pains 8 a 12 min. A etages ou chariot 375 F Petits pains/Batonnets 10 a 15 min. Petits pains/Batonnets 8 a 12 min. (190 C) Pains 10 a 15 min. Pains 8 a 12 min. Convoyeur/Impinge 425 F Petits pains/Batonnets 5 a 8 min. Petits pains/Batonnets 5 a 8 min. (220 C) Pains 5 a 8 min Pains 5 a 8 min. Les temperatures et les temps de cuisson varieront selon l'operation. 00057592791106 057592791106 79110 OWCC SOUR DOUGH MINI BOULE MINI MICHE SOUR DOUGH PRECUITE 351 PG-351-P.B. BOULES Published Branded 227 GR 36 16.15 41.02 23.88 60.66 9.61 24.41 19.565 8.87 18 8.16 2.145 .061 Kosher - Parve 5 8 270 ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, SALT, WHEAT STARCH, WHEAT GLUTEN, DEXTROSE, MALTED BARLEY FLOUR, CALCIUM SULPHATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, FUMARIC ACID, LACTIC ACID, CANOLA OIL, SODIUM ACETATE, ASCORBIC ACID, ENZYMES, AZODICARBONAMIDE. PRODUCT NAME: MINI MICHE SOUR DOUGH PRECUITE INGREDIENTS: FARINE NON BLANCHIE ENRICHIE DE BLE, EAU, LEVURE, SEL, AMIDON DE BLE, GLUTEN DE BLE, DEXTROSE, FARINE D'ORGE MALTE, SULPHATE DE CALCIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE FUMARIQUE, ACIDE LACTIQUE, HUILE DE CANOLA, ACETATE DE SODIUM, ACIDE ASCORBIQUE, ENZYMES, AZODICARBONAMIDE. 50 254.81 1.09 0.27 0 0 428.58 51.71 2.25 0.26 9.55 0 7.83 20.45 3.82 1 SLICE (50 G) 130 0.5 1 0.1 0 0 0 0 210 9 26 9 1 5 0 5 6 0 15 HANDLING INSTRUCTIONS: (ON LABEL) FOR BEST RESULTS FOLLOW THESE HANDLING INSTRUCTIONS: 1. REMOVED DESIRED QUANTITY FROM THE CASE AND RETURN THE REMAINDER TO THE FREEZER PROMPTLY. 2. PLACE PRODUCT ON BAKING PANS. FOR BEST RESULTS, USE PERFORATED PANS WITHOUT BAKING PAPER. 3. BAKE TO DESIRED COLOUR AND CRUST EXTERIOR. A. FROZEN PRODUCT: CONVECTION OVEN: 400 F (205 C); 8 - 15 MINUTES. DECK OVEN: 400 F (205 C): 10 - 15 MINUTES B. THAWED PRODUCT: CONVECTION OVEN: 400 F (205 C); 6 - 12 MINUTES DECK OVEN: 400 F (205 C); 8 - 12 MINUTES 4. ALLOW PRODUCT TO COOL FOR 30 MINUTES SO THAT CRISP CRUST IS ATTAINED. IF PRODUCT IS TO BE BAGGED, CLEAR PERFORATED PLASTIC BAGS ARE RECOMMENDED. NOTE: FOR BEST RESULTS, THAW PRODUCT FOR 1 - 2 HOURS PRIOR TO BAKING. PARBAKED PRODUCT MAY BE STORED REFRIGERATED UP TO ONE (1) WEEK IN SEALED BAG. ONCE THAWED, PRODUCT SHOULD NOT BE REFROZEN. MODE D'EMPLOI: POUR DE MEILLEURS RESULTATS, SUIVRE LES INSTRUCTIONS SUIVANTES: 1. (More...) MODE D'EMPLOI: POUR DE MEILLEURS RESULTATS, SUIVRE LES INSTRUCTIONS SUIVANTES: 1. RETIRER LA QUANTITE DESIREE DE PRODUIT DANS LA CAISSE ET REMETTRE LA RESTE AU CONGELATEUR RAPIDEMENT. 2. PLACER LES PRODUITS SUR UNE PLAQUE A CUISSON. POUR DE MEILLEURS RESULTATS, UTILISER DES PLAQUES PERFOREES SANS PAPIER A CUISSON. 3. CUIRE AFIN D'OBTENIR LA COULEUR ET LA CROUTE DESIREE. A. PRODUIT CONGELE: FOUR CONVECTION: A 400 F (205 C); 8 - 15 MINUTES DECK OVEN: A 400 F (205 C); 10 - 15 MINUTES B. PRODUIT DEGELE: FOUR CONVECTION: A 400 F (205 C); 6 - 12 MINUTES DECK OVEN: A 400 F (205 C); 8 - 12 MINUTES 4. LAISSER LE PRODUIT REFROIDER PENDANT 30 MINUTES A LA TEMPERATURE DE LA PIECE AFIN D'OBTENIR UNE CROUTE CROUSTILLANTE. SI LE PRODUIT DOIT ETRE EMBALLE, DES SACS DE PLASTIQUE CLAIR SONT RECOMMANDES. NOTE: POUR OBTENIR DE MEILLEURS RESULTATS, LAISSER DEGELER LE PRODUIT PENDANT 1 - 2 HEURS AVANT LA CUISSON. LES PRODUITS PRE-CUITS SE CONSERVENT AU REFRIGERATEUR (More...) 00773889275301 773889275301 27530 TURNOVER DGH (SGRD)-ART FL RASP IN TRAYS PATE DE CHAUSSON (SUCRES) AUX FRAMBOISES 066 PG-066-PUFF PASTRY DOUGH Non Published Branded 106 GR 84 8 20.32 17.88 45.42 12.63 32.08 22.247 10.09 19.69 8.93 1.045 .03 Kosher - Parve 7 8 240 INGREDIENTS FOR CANADIAN MARKET: RASPBERRY FILLING (GLUCOSE-FRUCTOSE, RASPBERRIES, DRIED APPLES, SUGAR, MODIFIED CORN STARCH, CITRIC ACID, SODIUM CITRATE, NATURAL AND ARTIFICIAL FLAVOUR, GELLAN GUM, SALT, PRESERVATIVES (POTASSIUM SORBATE, SODIUM BENZOATE, SULPHITING AGENT), COLOUR, CALCIUM STEARATE), ENRICHED BLEACHED WHEAT FLOUR, WATER, MODIFIED PALM OIL, SUGAR, CANOLA AND/OR SOYABEAN OIL, MARGARINE (VEGETABLE OILS (PALM, CANOLA, MODIFIED PALM), WATER, MONO AND DIGLYCERIDES, PRESERVATIVE (POTASSIUM SORBATE), CITRIC ACID, ARTIFICIAL FLAVOUR, VITAMIN A, VITAMIN D), SALT, SUGAR, VINEGAR, ARTIFICIAL FLAVOUR, MONOGLYCERIDES, SOYA LECITHIN, COLOUR, L-CYSTEINE HYDROCHLORIDE, ASCORBIC ACID, AZODICARBONAMIDE, ENZYME. PRODUCT NAME: PATE DE CHAUSSON (SUCRES) AUX FRAMBOISES - AROMES ARTIFICIELLE (SUR PLATEAU) INGRÉDIENTS POUR LE MARCHE CANADIEN: REMPLISSAGE AUX FRAMBOISES (GLUCOSE-FRUCTOSE, FRAMBOISES, POMMES DESSECHEES, SUCRE, AMIDON DE MAIS MODIFIE, ACIDE CITRIQUE, CITRATE DE SODIUM, AROME NATURELLE ET ARTIFICIELLE, GOMME DE GELLAN, SEL, AGENTS DE CONSERVATION (SORBATE DE POTASSIUM, BENZOATE DE SODIUM, AGENT SULFUREUX), COLORANT, STEARATE DE CALCIUM), FARINE DE BLE ENRICHIE BLANCHIE, EAU, HUILE DE PALMISTE MODIFIE, SUCRE, HUILE DE CANOLA ET/OU SOYA, MARGARINE (HUILE VEGETALE (PALMISTE, CANOLA, PALMISTE MODIFIE), EAU, MONO ET DIGLYCERIDES, AGENT DE CONSERVATION (SORBATE DE POTASSIUM), ACIDE CITRIQUE, AROME ARTIFICIELLE, VITAMINE A, VITAMINE D), SEL, SUCRE, VINAIGRE, AROME ARTIFICIELLE, MONOGLYCERIDES, LECITHINE DE SOYA, COLORANT, L-CYSTEINE CHLORHYDRATE, ACIDE ASCORBIQUE, AZODICARBONAMIDE, ENZYME. 106 355.24 21.12 8.65 0.23 0 260 37.64 1.09 12.48 3.65 0.58 0.32 8.82 1.14 1 TURNOVER (89 G) 380 22 34 9 0.2 47 0 0 280 11 40 13 1 5 13 4 0 0 0 8 KEEP FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 1. REMOVE TURNOVER DOUGH FROM THE CASE. RESEAL AND RETURN PARTIALLY USED CASES TO THE FREEZER IMMEDIATELY. 2. PLACE 15 TURNOVERS IN A 3 X 5 CONFIGURATION ON A PARCHMENT PAPER LINED FULL SHEET PAN. 3. MAKE TWO SMALL CUTS WITH A KNIFE OR SCISSORS ON TOP OF EACH TURNOVER TO RELEASE EXTRA STEAM DURING BAKING. 4. BAKING GUIDELINES: (FOR BEST RESULTS, THAW 30 MINUTES PRIOR TO BAKING) DECK OVEN: 350 F (175 C) FOR 35 - 40 MINUTES RACK OVEN: 375 F - 400 F (190 C - 205 C) FOR 30 - 40 MINUTES CONVECTION OVEN: 350 F - 375 F (175 C - 190 C) FOR 30 - 35 MINUTES 5. REMOVE FROM OVEN AND COMPLETELY COOL ON BAKING PAN BEFORE DISPLAYING OR PACKAGING. Suivre les directives sur l’étiquette 10057592729526 057592729529 72952 WHIP TPG DESSERT TPG ED OIL PROD (PAIL) GARNITURE A DESSERTS 235 PG-235-INDUSTRIAL PL Non Published Private Label 13.61 KG 1 12.13 30.81 11.75 29.85 11.75 29.85 31.8 14.42 30 13.61 .969 .027 Kosher - Parve 5 12 365 WATER, GLUCOSE-FRUCTOSE, PARTIALLY HYDROGENATED PALM KERNEL OIL, SUGAR, GLUCOSE SYRUP, SOYA PROTEIN CONCENTRATE, MODIFIED CELLULOSE, POLYSORBATE 60, ARTIFICIAL FLAVOR, SOYA LECITHIN, POLYGLYCEROL ESTERS OF FATTY ACIDS, SALT, PROPYLENE GLYCOL ALGINATE, SODIUM CITRATE, XANTHAN GUM, SODIUM ACID PYROPHOSPHATE, NATURAL FLAVOUR, COLOUR, MALTOL. PRODUCT NAME: GARNITURE A DESSERTS INGREDIENTS: EAU, GLUCOSE-FRUCTOSE, HUILE DE PALMISTE HYDROGENEE, SUCRE, SIROP DE GLUCOSE, PROTEINE DE SOYA CONCENTRE, CELLULOSE MODIFIE, POLYSORBATE 60, ESSENCE ARTIFICIELLE, LECITHINE DE SOYA, ESTERS POLYGLYCEROLIQUES D'ACIDES GRAS, SEL, ALGINATE DE PROPYLENEGLYCOL, CITRATE DE SODIUM, GOMME DE XANTHANE, PYROPHOSPHATE ACIDE DE SODIUM, ESSENCE NATURELLE, COLORANT, MALTOL. 15 248.29 17.65 16.29 0.61 0.02 45.41 22.06 0.46 19.4 0.32 0.05 0.02 2.66 0.09 4 TBSP (15 G) 35 2.5 4 2.5 0.1 3 0 0 5 0 3 1 0 0 3 0 0 0 0 0 PREPARATION: 1. WHIP TOPPING DESSERT TOPPING ARRIVES FROZEN. FOR BEST RESULTS, ALLOW TOPPING TO THAW 24-36 HOURS IN THE REFRIGERATOR BEFORE USING. 2. WHIP TOPPING DESSERT TOPPING SHOULD BE KEPT BETWEEN 4-10 C (40-50 F) BEFORE WHIPPING. NEVER OVER 10 C (50 F). DO NOT REFREEZE. TO WHIP: 1. USE CHILLED BOWL AND WIRE WHIP. DO NOT PUT BOWL OR WHIP IN FREEZER. 2. POUR LIQUID INTO BOWL. PRODUCT SHOULD COVER ONLY 1/4 OF WIRE WHIP. FOR BEST RESULTS AND MAXIMUM STABILITY, WHIP PRODUCT AT 7-10 C (45-50 F). 3. WHIP AT MEDIUM SPEED UNTIL SOFT PEAKS FORM, TOPPING LOSES ITS GLOSS AND PULLS AWAY FROM SIDES OF BOWL. MODE D'EMPLOI: PREPARATION: 1. WHIP TOPPING GARNITURE A DESSERTS VOUS PARVIENT CONGELEE. POUR DE MEILLEURS RESULTATS, LAISSER DEGELER AU REFRIGERATEUR PENDANT 24 A 36 HEURES AVANT L'UTILISATION. 2. WHIP TOPPING GARNITURE A DESSERT DEVAIT ETRE CONSERVEE A UNE TEMPERATURE ENTRE 4-10 C (40-50 F) AVANT D'ETRE FOUETTE; NE JAMAIS CONSERVER A UNE TEMPERATURE (More...) MODE D'EMPLOI:PREPARATION:1. WHIP TOPPING GARNITURE A DESSERTS VOUS PARVIENT CONGELEE. POUR DE MEILLEURS RESULTATS, LAISSER DEGELER AU REFRIGERATEUR PENDANT 24 A 36 HEURES AVANT L'UTILISATION. 2. WHIP TOPPING GARNITURE A DESSERT DEVAIT ETRE CONSERVEE A UNE TEMPERATURE ENTRE 4-10 C (40-50 F) AVANT D'ETRE FOUETTE; NE JAMAIS CONSERVER A UNE TEMPERATURE SUPERIEUR A 10 C (50 F). NE PAS RECONGELER. POUR FOUETTER: 1. UTILISER UN BOL PREALABLEMENT REFROIDI AINSI Q'UN FOUET METALLIQUE. NE METTRE LE BOL OU LA GARNITURE AU CONGELATEUR. 2. VERSER LE LIQUIDE DANS UN BOL. LE LIQUIDE NE DEVRAIT PAS RECOUVRIR PLUS DU QUART DU FOUET METALLIQUE. POUR DE MEILLEURS RESULTATS ET POUR UNE STABILITE MAXIMALE, FOUETTER LE PRODUIT LORSQUE SA TEMPERATURE EST DE 7-10 C (45-50 F). 3. FOUETTER A VITESSE MOYENNE JUSQU'A CE QUE DES PICS SE FORMENT, QUE LA GARNITURE PERDE SA BRILLANCE ET JUSQU'A CE QU ELLE SE DECOLLE DES PAROIS DU BOL. 00049800014381 049800014381 01438 IHOP CREAM CHEESE FILLED TRIANGLE TRIANGLE RAISINS CANELLE GARNI DE FROMAGE A LA CREME IHOP 036 PG-036-RICH'S PL RTF DONUTS Non Published Private Label 106.31 GR 60 10.81 27.46 19.75 50.17 11.75 29.85 15.603 7.08 14.06 6.38 1.452 .041 Kosher - Dairy 8 8 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, MODIFIED PALM AND PALM KERNEL OILS, SUGAR, WATER, CREAM CHEESE (MILK, CREAM (FROM MILK), BACTERIAL CULTURE, SALT, CAROB BEAN GUM), RAISINS, VEGETABLE SHORTENING (HYDROGENATED SOYABEAN AND COTTONSEED OILS, MONO AND DIGLYCERIDES, POLYSORBATE 60), DEXTROSE, YEAST, GLUCOSE SYRUP, SOYABEAN OIL (TBHQ ADDED TO PRESERVE FRESHNESS), SALT, WHEY POWDER (A MILK DERIVATIVE), GLUCOSE SYRUP SOLIDS, SOYA FLOUR, CINNAMON, MONOGLYCERIDES, SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, SODIUM STEAROYL-2-LACTYLATE, LACTIC ACID, PRESERVATIVE (POTASSIUM SORBATE, SODIUM BENZOATE, CALCIUM PROPIONATE), GUAR GUM, CULTURED WHEY (A MILK DERIVATIVE), SKIM MILK POWDER, MODIFIED CELLULOSE, MALTODEXTRIN, XANTHAN GUM, CITRIC ACID, COLOUR, ASCORBIC ACID. MANUFACTURED ON SHARED EQUIPMENT WITH EGGS PRODUCT NAME: TRIANGLE FOURRE AU FROMAGE A LA CREME INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, HUILE DE PALMISTE ET GRAIN DE PALMISTE MODIFIE, SUCRE, EAU, FROMAGE A LA CREME (LAIT, CREME (PROVENANT DU LAIT), CULTURE BACTERIENNE, SEL, GOMME DE CAROUBE), RAISINS SECS, SHORTENING VEGETALE (HUILE DE SOYA ET COTON HYDROGENEE, MONO ET DIGLYCERIDES, POLYSORBATE 60), DEXTROSE, LEVURE, SIROP DE GLUCOSE, HUILE DE SOYA (AGENTS DE CONSERVATIONS (TBHQ)), SEL, POUDRE DE PETIT-LAIT (UN DERIVE DE LAIT), SOLIDES DE SIROP DE GLUCOSE, FARINE DE SOYA, CANNELLE, MONOGLYCERIDES, PYROPHOSPHATE ACIDE DE SODIUM, BICARBONATE DE SODIUM, STEAROYL-2-LACTYLATE DE SODIUM, ACIDE LACTIQUE, AGENTS DE CONSERVATION (BENZOATE DE SODIUM, SORBATE DE POTASSIUM, PROPIONATE DE CALCIQUE), GOMME DE GUAR, LACTOSERUM CULTURED (UN DERIVE DE LAIT), LAIT ECREME EN POUDRE, CELLULOSE MODIFIE, MALTODEXTRINE, GOMME DE XANTHANE, ACIDE CITRIQUE, COLORANT, ACIDE ASCORBIQUE. PRODUIT AVEC UN (More...) 106.3 429.44 25.43 12.35 0.29 5.06 256.27 45.63 1.28 22.98 4.51 23.55 0.23 14.36 1.52 1 TRIANGLE (106 G) 460 27 42 13 0.3 67 5 2 270 11 49 16 1 5 24 5 2 0 2 10 SHELF LIFE: 24 HOURS, FROM WHEN PULLED FROM FREEZER PREPARATION: 1. THAW STUFFED FRENCH TOAST IN PLASTIC HALF PAN, STANDING ON SIDE, HOLE SIDE UP FOR APPROXIMATELY 6 HOURS. 2. DO NOT STACK MORE THAN ONE LAYER TO PREVENT CRUSHING. 3. HOLD AT ROOM TEMPERATURE 50 - 70 F (10 - 20 C) ON BREAD RACK UNTIL NEEDED. 4. STUFFED FRENCH TOAST HAS 24 HOUR SHELF LIFE WHEN PULLED FROM FREEZER. 5. DO NOT REFREEZE THAWED PRODUCT MODE D'EMPLOI: DURÉE DE VIE: 24 HEURES UNE FOIS RETIRE DU CONGELATEUR. PRÉPARATION: 1. DECONGELER LE PAIN DORE DANS UN DEMI-MOULE EN PLASTIQUE, EN LE POSITIONNANT SUR LE COTE, LE TROU VERS LE HAUT, PENDANT ENVIRON 6 HEURES. 2. NE PAS EMPILER PLUS D'UNE RANGEE AFIN DE NE PAS ECRASER. 3. LAISSER A TEMPERATURE AMBIANTE 50 A 70 F (10 A 20 C) SUR UNE GRILLE A PAIN JUSQU'A CE QUE VOUS EN AYEZ BESOIN. 4. LE PAIN DORE FARCI A UNE DUREE DE VIE DE 24 HEURES UNE FOIS RETIRE DU CONGELATEUR. 5. NE PAS REMETTRE LE PRODUIT DECONGELE AU CONGELATEUR. INSTRUCCIONES DE MANEJO: VIDA EN ANAQUEL: 24 HORAS, DESDE EL MOMENTO EN QUE SE SACAN DEL CONGELADOR. PREPARACIÓN: 1. DESCONGELE LA TOSTADA FRANCESA RELLENA EN MEDIO MOLDE DE PLÁSTICO, COLOCADOS POR EL COSTADO, CON EL LADO DEL AGUJERO HACIA ARRIBA, DURANTE APROXIMADAMENTE 6 HORAS. 2. NO APILE MÁS DE UNA CAPA PARA EVITAR APLASTAMIENTOS. 3. DEJE A TEMPERATURA AMBIENTE DE 50 A 70°F (10 A 20°C) SOBRE LA REJILLA DEL PAN HASTA QUE LOS (More...) 10057592720981 057592720984 72098 RICH 'N SMOOTH CHOC ICING & FILLING CHOCOLAT GLACAGE ET GARNITURE RICH 'N SMOOTH 290 PG-290-IND. LIQUID Published Branded 4 KG 4 10.5 26.67 11.81 30 11.81 30 37.876 17.18 35.27 16 .848 .024 Kosher - Dairy 5 11 365 GLUCOSE-FRUCTOSE, WATER, HYDROGENATED PALM KERNEL OIL, HYDROGENATED SOYABEAN OIL, ALKALI PROCESSED COCOA, SODIUM CASEINATE (A MILK DERIVATIVE), SOYA PROTEIN CONCENTRATE, POLYSORBATE 60, SUGAR, MODIFIED CELLULOSE, SALT, POLYGLYCEROL ESTERS OF FATTY ACIDS, POTASSIUM SORBATE, SOYA LECITHIN, ARTIFICIAL FLAVOR, XANTHAN GUM. PRODUCT NAME: CHOCOLAT GLACAGE ET GARNITURE INGREDIENTS: GLUCOSE-FRUCTOSE, EAU, HUILE DE PALMISTE HYDROGENEE, HUILE DE SOYA HYDROGENEE, CACAO TRAITE A L'ALCALI, CASEINATE DE SODIUM (UN DERIVE DE LAIT), PROTEINE DE SOYA CONCENTRE, POLYSORBATE 60, SUCRE, CELLULOSE MODIFIE, SEL, ESTERS POLYGLYCEROLIQUES D'ACIDES GRAS, SORBATE DE POTASSIUM, LECITHINE DE SOYA, ESSENCE ARTIFICIELLE, GOMME DE XANTHANE. 0 354.01 21.75 16.78 1.31 0.28 124.59 37.55 0.41 35.75 2.03 0.01 0.03 7.24 1.08 0 0 0 0 0 0 0 0 0 1. FOR BEST RESULTS ALLOW 2 DAYS TO COMPLETELY THAW IN REFRIGERATOR, AT 3 - 7 C (38 - 45 F). 2. REMOVE FROM REFRIGERATOR, SHAKE AND POUR THAWED LIQUID INTO A CLEAN, DRY MIXING BOWL. BOWL SHOULD BE AT ROOM TEMPERATURE (NOT CHILLED). 3. PRODUCT SHOULD BE WHIPPED AT 7 C (45 F). 4. PRODUCT SHOULD COVER AT LEAST THE BOTTOM 1/4 OF BEATER. 5. WHIP FOR 6 TO 10 MINUTES AT MEDIUM SPEED UNTIL SOFT PEAKS FORM. MODE D'EMPLOI: 1. POUR DE MEILLEURS RESULTATS, PREVOYIER UNE DECONGELATION DE 2 JOURS AU REFRIGERATEUR A UNE TEMPERATURE DE 3 A 7 C (38 A 45 F). 2. SORTIR DU REFRIGERATEUR, AGITER ET VERSER LE LIQUIDE DECONGELE DANS UN BOL A MELANGER PROPRE ET A LA TEMPERATURE AMBIANTE. (UN BOL NON-FROID). 3. CE PRODUIT DOIT ETRE FOUETTER A UNE TEMPERATURE DE 7 C (45 F). 4. LE PRODUIT DOIT COUVIR AU MOINS LE QUART INFERIEUR DU FOUET. 5. FOUETTER PENDANT 6 A 10 MINUTES A VITESSE MOYENNE, JUSQU'A CE QUE SE FORMENT DES CRETES MOLLES. MODE D'EMPLOI: 1. POUR DE MEILLEURS RESULTATS, PREVOYIER UNE DECONGELATION DE 2 JOURS AU REFRIGERATEUR A UNE TEMPERATURE DE 3 A 7 C (38 A 45 F). 2. SORTIR DU REFRIGERATEUR, AGITER ET VERSER LE LIQUIDE DECONGELE DANS UN BOL A MELANGER PROPRE ET A LA TEMPERATURE AMBIANTE. (UN BOL NON-FROID). 3. CE PRODUIT DOIT ETRE FOUETTER A UNE TEMPERATURE DE 7 C (45 F). 4. LE PRODUIT DOIT COUVIR AU MOINS LE QUART INFERIEUR DU FOUET. 5. FOUETTER PENDANT 6 A 10 MINUTES A VITESSE MOYENNE, JUSQU'A CE QUE SE FORMENT DES CRETES MOLLES. 00049800875159 049800875159 87515 OLIVE BAGUETTE BAGUETTE AUX OLIVES NOIRES 302 PG-302-PARBAKED BREADS Published Branded 284 GR 24 13.88 35.26 24.31 61.75 10 25.4 16.3 7.39 15 6.8 1.953 .055 Kosher - Parve 6 8 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, BLACK OLIVES, YEAST, SALT, DEXTROSE, MALTED BARLEY FLOUR, CALCIUM SULFATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, FUMARIC ACID, LACTIC ACID, CANOLA OIL, SODIUM DIACETATE, ASCORBIC ACID, ENZYMES, AZODICARBONAMIDE. MAY CONTAIN PIECES OF OLIVE PITS PRODUCT NAME: BAGUETTE OLIVE INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLÉ NON BLANCHIE ENRICHIE, EAU, OLIVES NOIRES, LEVURE, SEL, DEXTROSE, FARINE D'ORGE MALTÉ, SULPHATE DE CALCIUM, ACIDE D'ESTERS DES MONO ET DIGLYCERIDES ACETYLÉS, ACIDE FUMARIQUE, ACIDE LACTIQUE, HUILE DE CANOLA, DIACÉTATE DE SODIUM, ACIDE ASCORBIQUE, ENZYMES, AZODICARBONAMIDE. PEUT CONTENIR DES MORCEAUX DE NOYAUX D'OLIVES. 50 259.85 1.82 0.39 0 0 638.81 51.4 2.39 0.88 9.48 0 12.65 50.06 4.97 1 SLICE (50 G) 130 1 1 0.2 0 0 0 0 320 13 26 9 1 5 0 5 10 2 20 HANDLING INSTRUCTIONS: (ON LABEL) Baking Instructions Oven Temp From Frozen State From Thawed State Convection 350 F (175 C) Rolls/Breadsticks 5-12 Min. Rolls/Breadsticks 5-12 Min. Breads 8-15 Min. Breads 8-12 Min. Deck or Rack 375 F (190 C) Rolls/Breadsticks 10-15 Min. Rolls/Breadsticks 8-12 Min. Breads 10-15 Min. Breads 8-12 Min. Conveyor/Impinger 425 F (220 C) Rolls/Breadsticks 5-8 Min. Rolls/Breadsticks 5-8 Min. Breads 5-8 Min. Breads 5-8 Min. Suggested times and temps will vary by operation. Mode de cuisson Four Temperature Congele Decongele Convection 350 F Petits pains/Batonnets 5 a 12 min. Petits pains/Batonnets 5 a 12 min. (175 C) Pains 8 a 15 min. Pains 8 a 12 min. A etages ou chariot 375 F Petits pains/Batonnets 10 a 15 min. Petits pains/Batonnets 8 a 12 min. (190 C) Pains 10 a 15 min. Pains 8 a 12 min. Convoyeur/Impinge 425 F Petits pains/Batonnets 5 a 8 min. Petits pains/Batonnets 5 a 8 min. (220 C) Pains 5 a 8 min (More...) Mode de cuisson Four Temperature Congele Decongele Convection 350 F Petits pains/Batonnets 5 a 12 min. Petits pains/Batonnets 5 a 12 min. (175 C) Pains 8 a 15 min. Pains 8 a 12 min. A etages ou chariot 375 F Petits pains/Batonnets 10 a 15 min. Petits pains/Batonnets 8 a 12 min. (190 C) Pains 10 a 15 min. Pains 8 a 12 min. Convoyeur/Impinge 425 F Petits pains/Batonnets 5 a 8 min. Petits pains/Batonnets 5 a 8 min. (220 C) Pains 5 a 8 min Pains 5 a 8 min. Les temperatures et les temps de cuisson varieront selon l'operation. 10057592777183 057592777186 77718 PIZZA HUT FROZEN DOUGH TWISTS PATE TORSADEE SURGELEE 030 PG-030-PL SHTD PIZZA Non Published Private Label 113.4 GR 84 8.69 22.07 14.25 36.2 9.31 23.65 22.51 10.21 21 9.53 .667 .019 Not Kosher 7 13 90 ENRICHED WHEAT FLOUR, WATER, YEAST, SOYABEAN OIL, SALT, SUGAR, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID. PRODUCT NAME: PATE TORSADEE SURGELEE INGREDIENTS: FARINE DE BLE ENRICHIE, EAU, LEVURE, HUILE DE SOYA, SEL, SUCRE, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE. 113.4 245.92 3.38 0.58 0.04 0 549.32 44.65 1.87 0.81 9.23 0 0 13.79 2.79 1 TWIST (96 G) 280 4 6 0.5 0 4 0 0 620 26 51 17 2 8 1 10 0 0 2 25 HANDLING INSTRUCTIONS NOT REQUIRED. Suivre les directives sur l’étiquette 00049800141384 049800141384 14138 COBBLER CRUST DOUGH SHEET PATE A CROUTE DE PAVE 068 PG-068-COBBLER & OTHER BAKE Non Published Private Label 454 GR 24 8 20.32 13.88 35.26 11.19 28.42 25.46 11.55 24 10.89 .719 .02 Kosher - Dairy 7 11 180 ENRICHED WHEAT FLOUR (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), PARTIALLY HYDROGENATED SOYBEAN OIL, SKIM MILK, CONTAINS LESS THAN 2% OF THE FOLLOWING: DEXTROSE, PARTIALLY HYDROGENATED COTTONSEED OIL, SALT, SUGAR, LEAVENING (BAKING SODA). ENRICHED WHEAT FLOUR (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), PARTIALLY HYDROGENATED SOYBEAN OIL, SKIM MILK, CONTAINS LESS THAN 2% OF THE FOLLOWING: DEXTROSE, PARTIALLY HYDROGENATED COTTONSEED OIL, SALT, SUGAR, LEAVENING (BAKING SODA) 31 464.83 30.89 15.39 0.06 0.48 550.97 41.63 1.36 4.31 5.07 0.17 0.15 31.83 2.25 1/12 CRUST (31 G) 140 10 2.5 3 0 170 13 0 1 1. KEEP PRODUCT FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 2. REMOVE DESIRED NUMBER OF SHEETED PIZZA DOUGHS FROM THE FREEZER AND ALLOW EACH TO THAW OVERNIGHT ON OILED PIZZA PANS COVERED WITH PLASTIC. (AS AN ALTERNATIVE, THAW ON PIZZA PANS AND USE THE SAME DAY AFTER 2-3 HOURS THAW TIME AT ROOM TEMPERATURE, 75 F (23 C). MAXIMUM TIME IN RETARDER IS 3 DAYS. 3. REMOVE THAWED SHELLS FROM THE RETARDER (COOLER) AND TRANSFER TO PIZZA PANS. ALLOW DOUGH TO DOUBLE IN SIZE. Suivre les directives sur l’étiquette 10049800889399 049800889392 88939 CIABATTA STYLE LOAF PAIN CIABATTA 302 PG-302-PARBAKED BREADS Published Branded 454 GR 20 10 25.4 23.5 59.69 15.5 39.37 21.8 9.89 20 9.07 2.108 .06 NOT KOSHER 8 5 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED BLEACHED WHEAT FLOUR, WATER, SOYABEAN OIL, SEMOLINA (WHEAT), RICE FLOUR, SALT, YEAST, WHEAT GLUTEN, L-CYSTEINE HYDROCHLORIDE, FUMARIC ACID, CALCIUM STEAROYL-2-LACTYLATE, MONO AND DIGLYCERIDES, MALT, ACETIC ACID, LACTIC ACID, CALCIUM SULPHATE, ASCORBIC ACID, ENZYME, POTASSIUM IODATE, AZODICARBONAMIDE. DO NOT INCLUDE ON THE LABEL (FOR INFORMATION ONLY): INGREDIENTS: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, FARINE DE SEIGLE, HUILE DE SOYA, SEL, LEVURE, FLOCONS DE GERME DE BLE, GLUTEN DE BLE, LECITHINE DE SOYA, FARINE MALTIE, ENZYME, ACIDE ASCORBIQUE. 50 0 4.38 0 0 0 579 56.1 1.7 0.9 10.5 0 0 0 3.1 1 SLICE (50 G) 0 2 3 0 0 0 0 0 290 12 28 9 1 3 0 5 0 0 0 10 1. BEFORE SERVING, THAW COMPLETELY AT ROOM TEMPERATURE. 2. HEAT IN OVEN IF DESIRED. Mode de cuisson Four Temperature Congele Decongele Convection 350 F Petits pains/Batonnets 5 a 12 min. Petits pains/Batonnets 5 a 12 min. (175 C) Pains 8 a 15 min. Pains 8 a 12 min. A etages ou chariot 375 F Petits pains/Batonnets 10 a 15 min. Petits pains/Batonnets 8 a 12 min. (190 C) Pains 10 a 15 min. Pains 8 a 12 min. Convoyeur/Impinge 425 F Petits pains/Batonnets 5 a 8 min. Petits pains/Batonnets 5 a 8 min. (220 C) Pains 5 a 8 min Pains 5 a 8 min. Les temperatures et les temps de cuisson varieront 10057592794418 057592794411 79441 CAN LSGNA SHEET 1/10 LB FEUILLES A LASAGNE PRE-CUITS 519 PG-519-OTHER PASTA Published Branded 4.54 Kg 1 3.63 9.22 12.88 32.72 10.56 26.82 10.7 4.85 10 4.54 .286 .008 NOT KOSHER 10 12 365 INGREDIENTS: Enriched Durum Flour, Water, Egg Whites, Whole Eggs, Semolina Flour. NO PRESERVATIVES ADDED INGRÉDIENTS : Farine Durum Enrichie, Eau, Blanc d’Oeuf, Oeuf Entier, Farine de Semoule. SANS AGENT DE CONSERVATION AJOUTÉ. 0 0 0 0 0 0 0 0 0 0 3.5 0 0 0 Lasagna Sheets are pre-cooked and may be used either frozen or slacked off. Pasta sheets are sized for half chafing pans. Full chafing requires two sheets side by side per pasta layer. Ces feuilles de lasagne précuites peuvent être utilisées congelées ou ramollies. Leur format convient aux demi-chauffe-plats. Pour garnir un chauffe-plats pleine grandeur, disposer côte-à-côte deux feuilles par couche. 00049800899148 89914 ASSORTED PETIT PAIN PETIT PAIN ASSORTI 303 PG-303-PARBAKED ROLLS Published Branded 57 GR 150 10.25 26.04 23.75 60.33 15.88 40.34 21.044 9.55 18.75 8.5 2.237 .063 Kosher - Parve 8 5 270 INGREDIENTS FOR CANADIAN MARKET: FRENCH PETIT PAIN: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, SALT, DEXTROSE, MALTED BARLEY FLOUR, CALCIUM SULPHATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, ENZYME. EUROPEAN GRAIN PETIT PAIN: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, FLAX SEEDS, MILLET, WHOLE WHEAT FLOUR, SUNFLOWER SEEDS, YEAST, RYE MEAL, CRACKED WHEAT, FANCY MOLASSES, OATS, SALT, WHEAT GLUTEN, CANOLA OIL, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, CALCIUM SULPHATE, ENZYME, DEXTROSE, MALTED BARLEY FLOUR, ASCORBIC ACID. ONION DILL PETIT PAIN: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, DEHYDRATED ONIONS, YEAST, POPPY SEEDS, SALT, DEXTROSE, CANOLA OIL, MALTED BARLEY FLOUR, SPICES, CALCIUM SULPHATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, ENZYME. PRODUCT NAME: PETIT PAIN ASSORTI INGREDIENTS POUR LE MARCHE CANADIEN: PRODUCT NAME: PETIT PAIN FRANCAIS FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, LEVURE, SEL, DEXTROSE, FARINE D'ORGE MALTEE, SULFATE DE CALCIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE, ENZYME. PRODUCT NAME: PETIT PAIN DE GRAINS EUROPEEN FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, GRAINES DE LIN, MILLET, FARINE DE BLE ENTIER, GRAINES DE TOURNESOL, LEVURE, SEIGLE CONCASSE, BLE CONCASSE, MELASSE QUALITE FANTAISIE, AVOINE, SEL, GLUTEN DE BLE, HUILE DE CANOLA, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, SULFATE DE CALCIUM, ENZYME, DEXTROSE, FARINE D'ORGE MALTEE, ACIDE ASCORBIQUE. PRODUCT NAME: PETIT PAIN A L'OIGNON ET A L'ANETH FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, OIGNONS DESHYDRATES, LEVURE, GRAINE DE PAVOT, SEL, DEXTROSE, HUILE DE CANOLA, FARINE D'ORGE MALTEE, EPICES, SULFATE DE CALCIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE, ENZYME. 50 263.15 2.48 0.49 0.01 0 476.76 50.63 2.75 2.11 9.47 0.02 12.07 60.8 4.34 SEE INDV PCS 01109, 01113 & 01114 FOR NUT INFO 130 1 2 0.2 0 0 0 0 240 10 25 8 1 6 1 5 0 10 2 15 Baking Instructions: Oven Temperature From Frozen State From Thawed State Convection 350 F (175 C) Rolls/Breadsticks 5-12 Min. Rolls/Breadsticks 5-12 Min. Breads 8-15 Min. Breads 8-12 Min. Deck or Rack 375 F (190 C) Rolls/Breadsticks 10-15 Min. Rolls/Breadsticks 8-12 Min. Breads 10-15 Min. Breads 8-12 Min. Conveyor/Impinger 425 F (220 C) Rolls/Breadsticks 5-8 Min. Rolls/Breadsticks 5-8 Min. Breads 5-8 Min. Breads 5-8 Min. Suggested times and temperatures will vary by operation. Mode de cuisson: Four Temperature A l'etat congele A l'etat decongele Convection 350 F Petits pains/Batonnets 5 a 12 min. Petits pains/Batonnets 5 a 12 min. (175 C) Pains 8 a 15 min. Pains 8 a 12 min. Four a pont ou chariot 375 F Petits pains/Batonnets 10 a 15 min. Petits pains/Batonnets 8 a 12 min. (190 C) Pains 10 a 15 min. Pains 8 a 12 min. Convoyeur/Impinge 425 F Petits pains/Batonnets 5 a 8 min. Petits pains/Batonnets 5 a 8 min. (220 C) Pains 5 a 8 (More...) Mode de cuisson: Convection :350 F Petits pains/Batonnets 5 a 12 min. Petits pains/Batonnets 5 a 12 min. (175 C) Pains 8 a 15 min. Pains 8 a 12 min. Four a pont ou chariot: 375 F Petits pains/Batonnets 10 a 15 min. Petits pains/Batonnets 8 a 12 min. (190 C) Pains 10 a 15 min. Pains 8 a 12 min. Convoyeur/Impinge: 425 F Petits pains/Batonnets 5 a 8 min. Petits pains/Batonnets 5 a 8 min. (220 C) Pains 5 a 8 min Pains 5 a 8 min. Les temperatures et les temps de cuisson varieront selon l'operation. 00049800163874 049800163874 16387 7" PRESHEETED PIZZA DOUGH PATE A PIZZA PRE-FORMEE 7" 029 PG-029-SHEETED PIZZA Published Branded 155 GR 96 5.88 14.94 21.38 54.31 14.5 36.83 34.93 15.84 33 14.97 1.055 .03 Kosher - Dairy 10 5 150 INGREDIENTS FOR CANADIAN MARKET: ENRICHED WHEAT FLOUR, WATER, YEAST, GLUCOSE-FRUCTOSE, SALT, SOYABEAN OIL, WHEAT GLUTEN, AMMONIUM SULPHATE, CALCIUM SULPHATE, ASCORBIC ACID, HYDROGENATED SOYABEAN OIL. MANUFACTURED ON SHARED EQUIPMENT WITH SOYA. DO NOT PUT ON LABEL (FOR INFORMATION ONLY): INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE, EAU, LEVURE, GLUCOSE-FRUCTOSE, HUILE DE SOYA, SEL, GLUTEN DE BLE, SULFATE D'AMMONIUM, SULFATE DE CALCIUM, ACIDE ASCORBIQUE, HUILE DE SOYA HYDROGENEE. MANUFACTURE SUR DE L'EQUIPEMENT PARTAGE AVEC DU SOYA. 52 228.48 1.91 0.21 0.02 0 468.48 43.62 1.76 1.47 9.2 0 0 21.08 2.69 1/3 PIZZA CRUST (45 G) 120 1 2 0.1 0 1 0 0 240 10 23 8 1 4 1 5 0 0 2 10 1. KEEP PRODUCT FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 2. REMOVE DESIRED NUMBER OF SHEETED PIZZA DOUGHS FROM THE FREEZER AND ALLOW EACH TO THAW OVERNIGHT ON OILED PIZZA PANS COVERED WITH PLASTIC. (AS AN ALTERNATIVE, THAW ON PIZZA PANS AND USE THE SAME DAY AFTER 2-3 HOURS THAW TIME AT ROOM TEMPERATURE, 75 F 23 C). MAXIMUM TIME IN RETARDER IS 3 DAYS. 3. REMOVE THAWED SHELLS FROM THE RETARDER (COOLER) AND TRANSFER TO PIZZA PANS. ALLOW DOUGH TO DOUBLE IN SIZE. 4. TO PREVENT PRODUCT FROM DRYING OUT DURING TEMPERING (THAWING), COVER WITH PLASTIC OR BRUSH WITH OIL. 5. CAREFULLY DOCK THE DOUGH TO MINIMIZE BLISTERING AND/OR BUBBLING DURING BAKING. FOR A THICKER CRUST, ALLOW THE PIZZA TO CONTINUE TO RISE UNTIL DESIRED THICKNESS IS OBTAINED. 6. ADD SAUCE, CHEESE AND TOPPINGS. 7. BAKE AS FOLLOWS: DECK OVEN: 500 F (260 C) 8 - 11 MINUTES CONVECTION OVEN: 375 F (190 C) 7 - 10 MINUTES FORCED AIR CONVEYOR: 500 F (260 C) 4.5 - 5.5 MINUTES CONVENTIONAL OVEN: (More...) Suivre les directives sur l’étiquette 00049800628236 62823 PLATINUM: XXL MACADAMIA NUT COOKIE DOUGH PATE A BISCUITS XXL AUX NOIX DE MACADEMIA 143 PG-143-XXL COOKIE DOUGH Published Branded 141.7 GR 60 8 20.32 15.75 40.01 11.75 29.85 20.038 9.09 18.75 8.5 .857 .024 Kosher - Dairy 8 10 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED BLEACHED WHEAT FLOUR, SUGAR, WHITE CONFECTIONARY CHUNKS (SUGAR, HYDROGENATED PALM KERNEL OIL, SKIM MILK POWDER, MILK, MILKFAT, SOYA LECITHIN, ARTIFICIAL FLAVOUR, SALT), BUTTER, MACADAMIA NUTS, HYDROGENATED SOYABEAN OIL, WATER, GLUCOSE-FRUCTOSE, ARTIFICIAL FLAVOUR, REFINER'S MOLASSES, SODIUM BICARBONATE, DRIED WHOLE EGG, HYDROGENATED COTTONSEED OIL, SALT, BAKING POWDER. MANUFACTURED ON SHARED EQUIPMENT WITH PEANUTS AND TREE NUTS PRODUCT DESCRIPTION: Platinum : Pate a biscuits aux noix de macademia XXL INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE BLANCHIE, SUCRE, MORCEAUX DE BISCUIT BLANC (SUCRE, HUILE DE PALMISTE HYDROGENEE, LAIT ECREME EN POUDRE, LAIT, GRAS DE LAIT, LECITHINE DE SOYA, ESSENCE ARTIFICIELLE, SEL), BEURRE, NOIX DE MACADAMIA, HUILE DE SOYA HYDROGENEE, EAU, GLUCOSE-FRUCTOSE, ESSENCE ARTIFICIELLE, MELASSE DE RAFFINEUR, BICARBONATE DE SODIUM, POUDRE D'OEUF ENTIER, HUILE DE COTON HYDROGENEE, SEL, POUDRE A PATE. PRODUIT AVEC UN EQUIPEMENT AYANT ETE EN CONTACT AVEC DES ARACHIDES ET DES NOIX 141.7 463.38 24.47 10.89 2.56 22.4 403.46 55.61 1.19 33.23 5.17 0 0.17 41.93 1.71 1 COOKIE (135 G) 660 35 53 15 3.5 19 30 11 570 24 79 26 2 7 47 7 0 0 6 15 1. KEEP PRODUCT FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 2. PAN DESIRED AMOUNT OF COOKIE DOUGH ON PARCHMENT LINED SHEET PAN IN A 2 X 3 CONFIGURATION. 3. IF THERE ARE ANY LOOSE TOPPINGS IN THE CASE, PLACE THEM ON THE COOKIES PRIOR TO BAKING. 4. BAKING TIME AND TEMPERATURE GUIDELINES: OVEN TYPE TEMP TIME CONVECTION OVEN: 300 F (150 C) 19 - 23 MINUTES DECK OVEN: 350 F (175 C) 17 - 22 MINUTES RACK OVEN: 300 F (150 C) 18 - 22 MINUTES (NOTE: FOR BEST RESULTS, ALLOW COOKIES TO THAW 30 MINUTES BEFORE BAKING. THAWED COOKIE BAKE TIME WILL BE SLIGHTLY SHORTER. OVEN TEMPERATURES VARY, BAKE COOKIES UNTIL GOLDEN BROWN.) 5. REMOVE FROM OVEN. ALLOW COOKIES TO COOL FOR ONE HOUR BEFORE REMOVING FROM THE PAN. 6. DISPLAY OR PACKAGE AS DESIRED. MODE D'EMPLOI: 1. Garder le produit au congelateur a 0 F (-18 C) ou moins jusqu'a l'utilisation. 2. Disposer le nombre desire de pates a biscuits sur une plaque recouverte d'un papier parchemin en rangees de 2 x 3. (More...) MODE D'EMPLOI: 1. Garder le produit au congelateur a 0 F (-18 C) ou moins jusqu'a l'utilisation. 2. Disposer le nombre desire de pates a biscuits sur une plaque recouverte d'un papier parchemin en rangees de 2 x 3. 3. Si de la garniture s'est detachee et repose au fond de la caisse, la replacer sur les biscuits avant de faire cuire. Temps de cuisson et guide de temperature TYPE DE FOUR TEMPERATURE TEMPS Four a convection 300 F (150 C) 19 a 23 minutes Four a etage 350 F (175 C) 17 a 22 minutes Four a chariot 300 F (150 C) 18 a 22 minutes (Note: pour de meilleurs resultats, laisser les biscuits degeler 30 minutes avant la caisson. Le temps de cuisson pour les biscuits decongeles sera legerement plus court. Les temperatures des fours varient, cuire les biscuits jusqu'a ce qu'ils soient dores). 4. Retirer du four. Laisser les biscuits refroidir pendant 1 heure avant de les retirer de la plaque. 5. Etaler ou emballer tel que desire. 00057592771153 057592771153 77115 LARGE POTATO BREAD DOUGH PATE A PAIN DE POMME DE TERRE GRAND 310 PG-310-SPECIALTY BREADS Published Branded 795 GR 20 11.63 29.54 15.81 40.16 11.56 29.36 36.925 16.75 35 15.88 1.23 .035 Kosher - Parve 5 10 120 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, GLUCOSE-FRUCTOSE, YEAST, POTATO FLOUR, SOYABEAN OIL, SALT, SODIUM STEAROYL-2-LACTYLATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, ENZYME. PRODUCT NAME: PATE A PAIN DE POMME DE TERRE GRAND INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, GLUCOSE-FRUCTOSE, LEVURE, FARINE DE POMMES DE TERRE, HUILE DE SOYA, SEL, STEAROYL-2-LACTYLATE DE SODIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE, ENZYME. 56.5 242.26 3.6 0.72 0.05 0.01 432.72 44.22 1.85 3.85 8.25 0 0.51 11.91 2.47 1 SLICE (50 G) 140 2 3 0.4 0 2 0 0 240 10 25 8 1 4 2 5 0 0 0 10 1. PLACE FROZEN DOUGH ON A LINED SHEET PAN, DEFROST THE DOUGH OVERNIGHT IN THE RETARDER. 2. REMOVE THE DOUGH FROM THE RETARDER, THEN PLACE THE BREAD INTO THE BREAD PANS SEAM SIDE DOWN. GIVE 20 - 30 MINUTES FLOOR TIME. 3. PROOF UNTIL PAN IS FILLED AND THE CROWN OF THE LOAF IS ABOVE THE TOP OF THE PANS. 4. BAKE UNTIL GOLDEN BROWN ON BOTH SIDES AND TOP, APPROXIMATELY 30 - 35 MINUTES. 5. DISPLAY IN PAPER BAGS WHILE STILL HOT. SLICE BREAD WHEN IT IS COMPLETELY COOL. OVEN TEMPERATURE: CONVENTIONAL: 375 F - 400 F (190 C - 205 C) CONVECTION: 350 F (175 C) MODE D'EMPLOI: 1. PLACER LA PATE SURGELEE SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN ET LAISSER DEGELER TOUTE LA NUIT AU REFRIGERATEUR. 2. RETIRER LES PAINS DU REFRIGERATEUR ET PLACER LES PAINS DANS LES MOULES, LE JOINT EN DESSOUS. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQU'A CE QUE LE MOULE SOIT REMPLI ET QUE LA COURONNE DU PAIN DEPASSE LE MOULE. 4. CUIRE JUSQU'A CE QUE LES (More...) MODE D'EMPLOI: 1. PLACER LA PATE SURGELEE SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN ET LAISSER DEGELER TOUTE LA NUIT AU REFRIGERATEUR. 2. RETIRER LES PAINS DU REFRIGERATEUR ET PLACER LES PAINS DANS LES MOULES, LE JOINT EN DESSOUS. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQU'A CE QUE LE MOULE SOIT REMPLI ET QUE LA COURONNE DU PAIN DEPASSE LE MOULE. 4. CUIRE JUSQU'A CE QUE LES PAINS SOIENT DORES SUR LES DEUX COTES ET SUR LE DESSUS, ENVIRON 30 A 35 MINUTES. 5. METTRE EN ETALAGE DANS DES SACS DE PAPIER PENDANT QU'ILS SONT ENCORE CHAUDS. COUPER LE PAIN UNE FOIS QU'IL EST COMPLETEMENT REFROIDI. TEMPERATURE DU FOUR: CONVENTIONNEL: 375 F A 400 F (190 C A 205 C) A CONVECTION: 350 F (175 C) 00057592598217 057592598217 59821 12" THICK PB PIZZA CRUST CROUTE EPAISSE A PIZZA PRE-CUITE 12" Croûte épaisse précuite 12" 178 PG-178-TRAD PARBAKED PIZZA Published Branded 439 GR 16 7.13 18.11 24.19 61.44 12.69 32.23 16.86 7.65 15.5 7.03 1.267 .036 NOT KOSHER 8 6 270 ENRICHED BLEACHED WHEAT FLOUR, WATER, YEAST, SALT, CANOLA OIL, SUGAR, MONO AND DIGLYCERIDES, PRESERVATIVE (CALCIUM PROPIONATE), L-CYSTEINE HYDROCHLORIDE. PRODUCT NAME: CROUTE EPAISSE A PIZZA PRE-CUITE 12" INGREDIENTS: FARINE DE BLE ENRICHIE BLANCHIE, EAU, LEVURE, SEL, HUILE DE CANOLA, SUCRE, MONO ET DIGLYCERIDES, AGENT DE CONSERVATION (PROPIONATE DE CALCIUM), L-CYSTEINE CHLORHYDRATE. 55 272.21 5.17 0.67 0 0 575.13 48.09 1.67 1.04 8.33 0.44 0 74.44 2.93 1/8 PIZZA CRUST (55 G) 150 3 4 0.4 0 0 0 0 320 13 26 9 1 4 1 5 0 4 10 HANDLING INSTRUCTIONS: 1. REMOVE DESIRED NUMBER OF UNITS FROM CASE AND THEN RESEAL CASE. (FOR BEST RESULTS PRODUCT SHOULD BE THAWED BEFORE BAKING - 4 HOURS REFRIGERATED OR 30 MINUTES TO 1 HOUR AT ROOM TEMPERATURE). 2. PLACE CRUSTS ON SHEET PAN AND TOP AS DESIRED. 3. BAKE UNTIL CRUST IS GOLDEN BROWN AND CHEESE IS MELTED. CONVECTION OVENS: (190 C) 375 F, 6 - 9 MINUTES DECK OVENS: (260 C) 500 F, 7 - 10 MINUTES CONVEYER OVENS: (260 C) 500 F , 3 1/2 - 4 1/2 MINUTES ** PRODUCT MAY BE PLACED ON PAN, COVERED WITH PLASTIC AND HELD FOR UP TO 7 DAYS REFRIGERATED. MODE D'EMPLOI 1. RETIRER LE NOMBRE D'UNITES DESIRE DE LA CAISSE ET SCELLER LA CAISSE (POUR DE MEILLEURS RESULTATS, LAISSER DEGELER LE PRODUIT AU REFRIGERATEUR PENDANT 4 HEURES OU A LA TEMPERATURE DE LA PIECE PENDANT 30 MINUTES A 1 HEURE). 2. PLACER LES CROUTES SUR UNE PLAQUE ET GARNIR AU GOUT. 3. CUIRE JUSQU'A CE QUE LE CROUTE SOIT DOREE ET QUE LE FROMAGE SOIT FONDU. CONVECTION : 190 C (375 F), 6 A 9 MINUTES (More...) MODE D'EMPLOI 1. RETIRER LE NOMBRE D'UNITES DESIRE DE LA CAISSE ET SCELLER LA CAISSE (POUR DE MEILLEURS RESULTATS, LAISSER DEGELER LE PRODUIT AU REFRIGERATEUR PENDANT 4 HEURES OU A LA TEMPERATURE DE LA PIECE PENDANT 30 MINUTES A 1 HEURE). 2. PLACER LES CROUTES SUR UNE PLAQUE ET GARNIR AU GOUT. 3. CUIRE JUSQU'A CE QUE LE CROUTE SOIT DOREE ET QUE LE FROMAGE SOIT FONDU. CONVECTION : 190 C (375 F), 6 A 9 MINUTES A ETAGES: 260 C (500 F), 7 A 10 MINUTES CONVOYEUR A AIR PROPULSE: 260 C (500 F), 3,5 A 4,5 MIN. ** LE PRODUIT PEUT ETRE PLACE SUR UNE PLAQUE, RECOUVERT D'UNE PELLICULE PLASTIQUE ET CONSERVE AU REFRIGERATEUR PENDANT 7 JOURS. 00057592290067 057592290067 29006 TDL 46568 DANISH CHERRY CHEESE ART FL POCHETTE DANOISE PRE-ETUVEE AUX CERISES 156 PG-156-TDL PL SWEET GOODS Non Published Private Label 99 GR 50 7 17.78 17.75 45.09 12.5 31.75 12.238 5.55 10.94 4.96 .899 .025 Not Kosher 7 8 120 ENRICHED WHEAT FLOUR (FLOUR, ENZYME, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), CHEESE FILLING (CREAM CHEESE (CREAM, SKIM MILK, MILK, BACTERIAL CULTURE, WATER, SALT, CAROB BEAN GUM), HIGH FRUCTOSE CORN SYRUP (GLUCOSE-FRUCTOSE), MODIFIED CORN STARCH, MALTODEXTRIN, HYDROGENATED SOYABEAN AND COTTONSEED OILS, ARTIFICIAL FLAVOUR, GELLAN GUM, SODIUM CITRATE, XANTHAN GUM, LOCUST BEAN GUM, CARRAGEENAN, SALT, TARTARIC ACID, TO PRESERVE FRESHNESS (POTASSIUM SORBATE, SULPHITING AGENTS), COLOURS (TITANIUM DIOXIDE, YELLOW 5 (TARTRAZINE), YELLOW 6 (SUNSET YELLOW))), WATER, CHERRY FILLING (WATER, HIGH FRUCTOSE CORN SYRUP (GLUCOSE-FRUCTOSE), CHERRIES (MAY CONTAIN PITS), MODIFIED CORN STARCH, SUGAR, CITRIC ACID, SALT, SODIUM CITRATE, MALIC ACID, XANTHAN GUM, TO PRESERVE FRESHNESS (SODIUM BENZOATE, POTASSIUM SORBATE), ARTIFICIAL FLAVOUR, LOCUST BEAN GUM, CARRAGEENAN, GELLAN GUM, COLOURS (RED 40 (ALLURA RED), BLUE 1 (BRILLIANT BLUE))), HYDROGENATED SOYABEAN AND/OR (More...) FARINE DE BLE ENRICHIE (FARINE, ENZYME, NIACINAMIDE, FER, MONONITRATE DE THIAMINE, RIBOFLAVINE, ACIDE FOLIQUE), GARNITURE AU FROMAGE (FROMAGE A LA CREME (CREME, LAIT ECREME, LAIT, CULTURE BACTERIENNE, EAU, SEL, GOMME DE CAROUBE), GLUCOSE-FRUCTOSE, AMIDON DE MAIS MODIFIE, MALTODEXTRIN, HUILES DE SOYA ET COTON HYDROGENEES, ESSENCE ARTIFICIELLE, GOMME DE GELLAN, CITRATE DE SODIUM, GOMME DE XANTHANE, GOMME DE CAROUBIER, CARRAGHENINE, SEL, ACIDE TARTRIQUE, AGENTS DE CONSERVATION (SORBATE DE POTASSIUM, AGENT SULFUREUX), COLORANTS (BIOXYDE TITANIQUE, JAUNE 5 (TARTRAZINE), JAUNE 6 (COUCHER DE SOLEIL)), EAU, GARNITURE AUX CERISES (EAU, GLUCOSE-FRUCTOSE, CERISES (PEUT CONTENIR DES NOYAUX), AMIDON DE MAIS MODIFIE, SUCRE, ACIDE CITRIQUE, SEL, CITRATE DE SODIUM, ACIDE MALIQUE, GOMME DE XANTHANE, AGENTS DE CONSERVATION (BENZOATE DE SODIUM, SORBATE DE POTASSIUM), ESSENCE ARTIFICIELLE, GOMME DE CAROUBIER, CARRAGHENINE, GOMME DE GELLAN, COLORANTS (ROUGE 40 (ROUGE ALLURA) BLEU 1 (BLEU (More...) 92 274.79 11.43 5.34 0.19 8.8 214.16 38.15 1.04 15.92 4.83 18.83 0.08 26.16 1.28 1 DANISH (92 G) 260 11 17 5 0.2 5 10 3 200 8 36 12 1 4 15 5 2 0 2 8 1. KEEP PRODUCT FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 2. REMOVE DESIRED NUMBER OF SHEETED PIZZA DOUGHS FROM THE FREEZER AND ALLOW EACH TO THAW OVERNIGHT ON OILED PIZZA PANS COVERED WITH PLASTIC. (AS AN ALTERNATIVE, THAW ON PIZZA PANS AND USE THE SAME DAY AFTER 2-3 HOURS THAW TIME AT ROOM TEMPERATURE, 75 F (23 C). MAXIMUM TIME IN RETARDER IS 3 DAYS. 3. REMOVE THAWED SHELLS FROM THE RETARDER (COOLER) AND TRANSFER TO PIZZA PANS. ALLOW DOUGH TO DOUBLE IN SIZE. Suivre les directives sur l’étiquette 00057592731461 057592731461 73146 MARITIME BREAD DOUGH PATE A PAIN MARITIMES 305 PG-305-MULTI GRAIN RYE Published Branded 517 GR 24 8.13 20.65 15.81 40.16 11.56 29.36 28.886 13.1 27.38 12.42 .86 .024 Kosher - Parve 8 10 120 ENRICHED UNBLEACHED WHEAT FLOUR, WATER, WHOLE WHEAT FLOUR, OATS, YEAST, BLACKSTRAP MOLASSES, SOYABEAN OIL, SALT, WHEAT GLUTEN, SUGAR, SODIUM STEAROYL-2-LACTYLATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, ENZYME. PRODUCT NAME: PATE A PAIN MARITIMES INGREDIENTS: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, FARINE DE BLE ENTIER, AVOINE, LEVURE, MELASSE VERTI, HUILE DE SOYA, GLUTEN DE BLE, SEL, SUCRE, STEAROYL-2-LACTYLATE DE SODIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE, ENZYME. 56.5 233.59 3.18 0.69 0.03 0 403.19 42.37 2.56 3.49 8.88 1.11 0.19 60.32 3.06 1 SLICE (50 G) 130 2 3 0.4 0 2 0 0 230 9 24 8 1 6 2 5 0 0 4 10 1. PLACE FROZEN LOAVES OF BREAD ON A LINED SHEET PAN, COVER WITH SILICONE. PAPER (IDENTIFIES BREAD), DEFROST OVERNIGHT IN THE RETARDER. 2. DIP BREAD LIGHTLY INTO WATER AND ROLL IN OATMEAL. PLACE IN BREAD PANS SEAM SIDE DOWN. GIVE 20 - 30 MINUTES FLOOR TIME. 3. PROOF UNTIL THE CROWN OF THE BREAD IS 2.5 CM (1") ABOVE THE TOP OF THE PAN. 4. BAKE AT 375 F - 400 F (190 C - 205 C) IN A CONVENTIONAL OVEN OR AT 350 F (175 C) IN CONVECTION OVEN UNTIL SIDES AND THE TOP OF THE LOAF ARE GOLDEN BROWN. MODE D'EMPLOI: 1. PLACER LES PAINS SURGELES SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. COUVRIR D'UN PAPIER SILICONE (IDENTIFIER LE PRODUIT). LAISSER DEGELER AU REFRIGERATEUR PENDANT TOUTE LA NUIT. 2. TREMPER LEGEREMENT LE PAIN DANS L'EAU ET ROULER DANS LES FLOCONS D'AVOINE. PLACER DANS LES MOULES A PAIN, LE JOINT VERS LE BAS. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQU'A CE QUE LA COURONNE DES PAINS DEPASSENT D'ENVIRON 2,5 CM (1 POUCE) AU (More...) MODE D'EMPLOI: 1. PLACER LES PAINS SURGELES SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. COUVRIR D'UN PAPIER SILICONE (IDENTIFIER LE PRODUIT). LAISSER DEGELER AU REFRIGERATEUR PENDANT TOUTE LA NUIT. 2. TREMPER LEGEREMENT LE PAIN DANS L'EAU ET ROULER DANS LES FLOCONS D'AVOINE. PLACER DANS LES MOULES A PAIN, LE JOINT VERS LE BAS. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQU'A CE QUE LA COURONNE DES PAINS DEPASSENT D'ENVIRON 2,5 CM (1 POUCE) AU DESSUS DES MOULES. 4. CUIRE A 190 C - 205 C (375 F - 400 F) AU FOUR CONVENTIONNEL OU A 175 C (350 F) AU FOUR A CONVECTION JUSQU'A CE QUE LES COTES ET LE DESSUS DU PAIN SOIENT DORES. 00057592766203 057592766203 76620 PARBAKED FRENCH BAGUETTINE 32 6 OZ PAIN BAGUETTINE PRECUIT 302 PG-302-PARBAKED BREADS Published Branded 170 GR 32 13.13 33.35 24 60.96 9.88 25.1 14.02 6.36 12 5.44 1.802 .051 Kosher - Parve 6 8 270 ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, SALT, DEXTROSE, MALTED BARLEY FLOUR, CALCIUM SULPHATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, ENZYME. PRODUCT NAME: PAIN BAGUETTINE PRECUIT INGREDIENTS: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, LEVURE, SEL, DEXTROSE, FARINE D'ORGE MALTEE, SULFATE DE CALCIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE, ENZYME. 50 241.27 1.1 0.34 0.01 0 526.36 48.9 1.93 1.87 8.82 0 9.02 38.28 3.56 1 SLICE (50 G) 120 0.5 1 0.2 0 0 0 0 260 11 24 8 1 4 1 4 0 8 2 15 Baking Instructions: Oven Temperature From Frozen State From Thawed State Convection 350 F (175 C) Rolls/Breadsticks 5-12 Min. Rolls/Breadsticks 5-12 Min. Breads 8-15 Min. Breads 8-12 Min. Deck or Rack 375 F (190 C) Rolls/Breadsticks 10-15 Min. Rolls/Breadsticks 8-12 Min. Breads 10-15 Min. Breads 8-12 Min. Conveyor/Impinger 425 F (220 C) Rolls/Breadsticks 5-8 Min. Rolls/Breadsticks 5-8 Min. Breads 5-8 Min. Breads 5-8 Min. Suggested times and temperatures will vary by operation. Mode de cuisson: Four Temperature A l'etat congele A l'etat decongele Convection 350 F Petits pains/Batonnets 5 a 12 min. Petits pains/Batonnets 5 a 12 min. (175 C) Pains 8 a 15 min. Pains 8 a 12 min. Four a pont ou chariot 375 F Petits pains/Batonnets 10 a 15 min. Petits pains/Batonnets 8 a 12 min. (190 C) Pains 10 a 15 min. Pains 8 a 12 min. Convoyeur/Impinge 425 F Petits pains/Batonnets 5 a 8 min. Petits pains/Batonnets 5 a 8 min. (220 C) Pains 5 a 8 (More...) Mode de cuisson: Four Temperature A l'etat congele A l'etat decongele Convection 350 F Petits pains/Batonnets 5 a 12 min. Petits pains/Batonnets 5 a 12 min. (175 C) Pains 8 a 15 min. Pains 8 a 12 min. Four a pont ou chariot 375 F Petits pains/Batonnets 10 a 15 min. Petits pains/Batonnets 8 a 12 min. (190 C) Pains 10 a 15 min. Pains 8 a 12 min. Convoyeur/Impinge 425 F Petits pains/Batonnets 5 a 8 min. Petits pains/Batonnets 5 a 8 min. (220 C) Pains 5 a 8 min Pains 5 a 8 min. Les temperatures et les temps de cuisson varieront selon l'operation. 00057592771016 057592771016 77101 POTATO ROLL DOUGH PATE A PETIT PAIN AUX POMME DE TERRE 330 PG-330-SPECIALTY ROLLS Published Branded 70.88 GR 180 8.13 20.65 15.81 40.16 11.56 29.36 29.366 13.32 28.13 12.76 .86 .024 Kosher - Parve 8 10 120 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, GLUCOSE-FRUCTOSE, YEAST, POTATO FLOUR, SOYABEAN OIL, SALT, MONOGLYCERIDES, SODIUM STEAROYL-2-LACTYLATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, ENZYME. PRODUCT NAME: PATE A PETIT PAIN AUX POMME DE TERRE INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, GLUCOSE-FRUCTOSE, LEVURE, FARINE DE POMMES DE TERRE, HUILE DE SOYA, SEL, MONOGLYCERIDES, STEAROYL-2-LACTYLATE DE SODIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE, ENZYME. 70.9 247.99 3.84 0.88 0.09 0.01 374.84 45.05 1.89 5.09 8.3 0 0.51 12.4 2.45 1 ROLL (60 G) 180 2.5 4 0.5 0.1 3 0 0 270 11 32 11 1 5 4 6 0 0 0 10 1. PLACE FROZEN DOUGH ON A LINED SHEET PAN. COVER WITH SILICONE PAPER (IDENTIFY PRODUCT). DEFROST OVERNIGHT IN THE RETARDER. 2. PAN 3 X 5. GIVE 20 - 30 MINUTES FLOOR TIME. 3. PROOF UNTIL DOUBLE IN SIZE. 4. BAKE UNTIL GOLDEN BROWN. (APPROXIMATELY 20 MINUTES). BRUSH OR SPRAY WITH WATER WHEN REMOVED FROM THE OVEN IF DESIRED. OVEN TEMPERATURE: CONVENTIONAL: 375 F - 400 F (190 C - 205 C) CONVECTION: 350 F (175 C) MODE D EMPLOI: 1. PLACER LA PATE CONGELEE SUR UNE PLAQUE DE FOUR RECOUVERTE. LA RECOUVRIR DE PAPIER DE SILICONE (INDENTIFIER LE PRODUIT). DECONGELER PENDANT TOUTE UNE NUIT AU REFRIGERATEUR. 2. PLACER LES PETITS PAINS SUR UNE PLAQUE 3 X 5. LAISSER REPOSER PENDANT 20 A 30 MINUTES. 3. ETUVER LES PETITS PAINS JUSQU'A CE QU'ILS AIENT DOUBLE DE VOLUME. 4. CUIRE LES PETITS PAINS JUSQU'A CE QU'ILS SOIENT BIEN DORES. (ENVIRON 20 MINUTES.) AU BESOIN, LES BADIGEONNER OU LES VAPORISER D EAU DES QU'ILS SONT SORTIS DU FOUR. TEMPERATURE DU FOUR: CONVENTIONNELLE: (More...) MODE D EMPLOI: 1. PLACER LA PATE CONGELEE SUR UNE PLAQUE DE FOUR RECOUVERTE. LA RECOUVRIR DE PAPIER DE SILICONE (INDENTIFIER LE PRODUIT). DECONGELER PENDANT TOUTE UNE NUIT AU REFRIGERATEUR. 2. PLACER LES PETITS PAINS SUR UNE PLAQUE 3 X 5. LAISSER REPOSER PENDANT 20 A 30 MINUTES. 3. ETUVER LES PETITS PAINS JUSQU'A CE QU'ILS AIENT DOUBLE DE VOLUME. 4. CUIRE LES PETITS PAINS JUSQU'A CE QU'ILS SOIENT BIEN DORES. (ENVIRON 20 MINUTES.) AU BESOIN, LES BADIGEONNER OU LES VAPORISER D EAU DES QU'ILS SONT SORTIS DU FOUR. TEMPERATURE DU FOUR: CONVENTIONNELLE: 375 F A 400 F (190 C A 205 C) A CONVECTION: 350 F (175 10057592713006 057592713009 71300 COFFEE RICH NON-DAIRY CREAMER COFFEE RICH® - 500g 001 PG-001-COFFEE RICH Published Branded 500 GR 24 5.69 14.45 17.38 44.15 12.06 30.63 28.588 12.97 26.46 12 .69 .02 Kosher - Parve 10 8 365 WATER, GLUCOSE SYRUP, HYDROGENATED SOYABEAN OIL, MONO AND DIGLYCERIDES, SOYA PROTEIN ISOLATE, SODIUM STEAROYL-2-LACTYLATE, POLYSORBATE 60, DIPOTASSIUM PHOSPHATE, DISODIUM PHOSPHATE, ARTIFICIAL FLAVOUR, SODIUM ACID PYROPHOSPHATE, COLOUR. PRODUCT NAME: COFFEE RICH INGREDIENTS: EAU, SIROP DE GLUCOSE, HUILE DE SOYA HYDROGENEE, MONO ET DIGLYCERIDES, PROTEINE DE SOYA ISOLEE, STEAROYL-2-LACTYLATE DE SODIUM, POLYSORBATE 60, PHOSPHATE DIPOTASSIQUE, PHOSPHATE DISODIQUE, ESSENCE ARTIFICIELLE, PYROPHOSPHATE ACIDE DE SODIUM, COLORANT. 16 126.24 8.4 1.89 1.3 0.02 63.75 12.36 0.02 3.85 0.3 10.23 0.01 1.56 0.05 1 TABLESPOON (15 ML) 20 1.5 2 0.3 0.2 1 0 0 10 0 2 1 0 0 1 0 0 0 0 0 1. DEFROST PACKAGE IN YOUR REFRIGERATOR UNTIL IT IS COMPLETELY DEFROSTED. 2. AFTER PRODUCT HAS BEEN DEFROSTED, KEEP REFRIGERATED. 3. GENTLY SHAKE BEFORE USING. MODE D'EMPLOI: 1. FAIRE DECONGELER LE PRODUIT A L' INTERIEUR DU REFRIGERATEUR JUSQU'A CE QU'IL SOIT COMPLETEMENT DECONGELE. 2. UNE FOIS QUE LE PRODUIT EST DECONGELE, LE LAISSER AU REFRIGERATEUR. 3. AGITER LEGEREMENT AVANT L'USAGE. MODE D'EMPLOI: 1. FAIRE DECONGELER LE PRODUIT A L' INTERIEUR DU REFRIGERATEUR JUSQU'A CE QU'IL SOIT COMPLETEMENT DECONGELE. 2. UNE FOIS QUE LE PRODUIT EST DECONGELE, LE LAISSER AU REFRIGERATEUR. 3. AGITER LEGEREMENT AVANT L'USAGE. 00057592719179 057592719179 71917 CRUSTY BORDEAUX ROLL PETITS PAINS CROUTES BORDEAUX 356 PG-356-P.B. DINNER ROLLS Published Branded 78 GR 105 16.13 40.97 23.88 60.66 9.63 24.46 19.7 8.94 18.05 8.19 2.147 .061 Kosher - Parve 5 8 270 ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, SALT, DEXTROSE, MALTED BARLEY FLOUR, CALCIUM SULPHATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, CANOLA OIL, ASCORBIC ACID, ENZYME. PRODUCT NAME: PETITS PAINS CROUTES BORDEAUX INGREDIENTS: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, LEVURE, SEL, DEXTROSE, FARINE D'ORGE MALTEE, SULFATE DE CALCIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, HUILE DE CANOLA, ACIDE ASCORBIQUE, ENZYME. 78 252.22 1 0.27 0 0 550.78 51.5 2.25 0.88 9.48 0.03 0 3.8 94.57 1 ROLL (78 G) 200 1 1 0.2 0 0 0 0 430 18 40 13 2 7 1 7 0 0 0 530 FOR BEST RESULTS FOLLOW THESE HANDLING INSTRUCTIONS: 1. REMOVE DESIRED QUANTITY FROM THE CASE AND RETURN THE REMAINDER TO THE FREEZER PROMPTLY. 2. PLACE PRODUCT ON BAKING PANS, 12 PIECES TO THE PAN. FOR BEST RESULTS, USE PERFORATED PANS WITHOUT BAKING PAPER. 3. BAKE TO DESIRED COLOR AND CRUST EXTERIOR. CONVECTION OVEN 400 F (200 C) (FROZEN PRODUCT): 8-12 MINUTES CONVECTION OVEN 400 F (200 C) (THAWED PRODUCT): 5-10 MINUTES DECK OVEN 400 F (200 C) (FROZEN PRODUCT): 10-15 MINUTES DECK OVEN 400 F (200 C) (THAWED PRODUCT): 8-12 MINUTES 4. ALLOW PRODUCT TO COOL FOR 30 MINUTES SO THAT CRISP CRUST IS ATTAINED. IF PRODUCT IS TO BE BAGGED, CLEAR PERFORATED PLASTIC BAGS ARE RECOMMENDED. PAR-BAKED PRODUCT MAY BE STORED REFRIGERATED UP TO ONE (1) WEEK IN A SEALED BAG. ONCE THAWED, PRODUCT SHOULD NOT BE REFROZEN. MODE D EMPLOI: POUR DE MEILLEURS RESULTATS, SUIVRE LES INSTRUCTIONS SUIVANTES: 1. RETIRER LA QUANTITE DESIREE DE LA CAISSE ET REMETTRE LE RESTE AU CONGELATEUR (More...) MODE D EMPLOI: POUR DE MEILLEURS RESULTATS, SUIVRE LES INSTRUCTIONS SUIVANTES: 1. RETIRER LA QUANTITE DESIREE DE LA CAISSE ET REMETTRE LE RESTE AU CONGELATEUR REPIDEMENT. 2. PLACER LE PRODUIT SUR DES PLAQUES A'CUISSON A RAISON DE 12 MORCEAUX PAR PLAQUE. POIR DE MEILLEURS RESULTATS, UTILISER DES PLAQUES PERFOREES SANS PAPIER A CUISSON. 3. CUIRE JUSQU'A L'OBTENTION DE LA COULEUR ET LA CROUTE DESIREES. FOUR A CONVECTION (PRODUIT SURGELE): 200 C (400 F) 8 - 12 MINUTES FOUR A CONVECTION (PRODUIT DEGELE): 200 C (400 F) 5 - 10 MINUTES FOUR A ELAGES (PRODUIT SURGELE): 200 C (400 F) 10 - 15 MINUTES FOUR A ELAGES (PRODUIT DEGELE): 200 C (400 F) 8 - 12 MINUTES 4. LAISSER REFROIDIR LE PRODUIT A LA TEMPERATURE DE LA PIECE PENDANT 30 MINUTES AFIN D'OBTENIR UNE CROUTE CROUSTILLANTE. SI LE PRODUIT DOIT ETRE EMBALLE, DES SACS DE PLASTIQUE CLAIR SONT RECOMMANDES. LE PRODUIT PRE-CUT PEUT ETRE CONSERVE AU REFRIGERATEUR PENDANT UNE (1) SEMAINE DANS UN SAC FERME (More...) 00049800019454 049800019454 01945 HERB OVEN FIRED FLATS PAIN PLAT CUIT AUX HERBES 154 PG-154-Flat Bread Published Branded 93.27 GR 120 7.88 20.02 23.31 59.21 15.44 39.22 26.25 11.91 24.75 11.23 1.641 .046 NOT KOSHER 9 5 180 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, SOYABEAN OIL, YEAST, NONFAT DRY MILK, DRIED ONION, SPICES, DRIED PARSLEY, SALT, DOUGH CONDITIONER (GUAR GUM, SOYA FLOUR, MONOGLYCERIDES, L-CYSTEINE HYDROCHLORIDE, ENZYMES), SUGAR, SODIUM STEAROYL-2-LACTYLATE, CALCIUM PROPIONATE. PRODUCT NAME: BRIFFES PLATS AUX HERBES, CUITS AU FOUR INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, HUILE DE SOYA, LEVURE, LAIT ECREME EN POUDRE, OIGNON SEC, ESPICES, PERSIL SEC, SAL, CONDITIONNEUR DE LA PATE (GOMME DE GUAR, FARINE DE SOYA, MONO ET DYGLYCERIDES, L-CYSTEINE CHLORHYDRATE, ENZYMES), SUCRE, STEAROYL-2-LACTYLATE DE SODIUM, PROPIONATE DE CALCIQUE. 47 278.54 6.46 1.14 0.11 0.29 626.76 46.57 2.05 1.44 8.53 1.18 1.01 115.98 0.17 1/2 FLAT (47 G) 130 3 5 0.5 0 1 0 0 290 12 22 7 1 4 1 4 0 0 4 0 1. STORE PRODUCT FROZEN AT 0 F (-18 C). 2. FOR BEST RESULTS AND TO PREVENT PRODUCT DRYNESS, THAW FLATBREAD AT AMBIENT TEMPERATURE (i.e. 75 F (24 C)). THAWING UNDER REFRIGERATION IS NOT RECOMMENDED. 3. TO THAW AN ENTIRE CASE, REMOVE FROM THE FREEZER AND LEAVE IN THE ORIGINAL PACKAGING WITH INNER BAGS SEALED. PRODUCT WILL THAW AT ROOM TEMPERATURE IN APPROXIMATELY 8 TO 12 HOURS. 4. TO THAW A PARTIAL CASE, REMOVE DESIRED NUMBER OF BAGS FROM THE CASE, THEN RESEAL THE CASE AND RETURN TO THE FREEZER. KEEP INNER BAGS SEALED. PRODUCT WILL THAW AT ROOM TEMPERATURE IN APPROXIMATELY 3 TO 6 HOURS. 5. FOR OPTIMAL PRODUCT PERFORMANCE, THAWED FLATBREAD SHOULD BE USED WITHIN 15 HOURS. 6. THAWED PRODUCT MAY BE MICROWAVED FOR 15 SECONDS AT MEDIUM POWER TO PROMOTE ELASTICITY. MODE D'EMPLOI: 1. GARDER LE PRODUIT AU CONGÉLATEUR À -18 C (0 F). 2. POUR DE MEILLEURS RÉSULTATS ET POUR PRÉVENIR L'ASSÈCHEMENT DU PRODUIT, DÉCONGELER LE PAIN PLAT À LATEMPÉRATURE AMBIANTE (I.E. 24 C (75 F)). LA DÉCONGÉLATION AU RÉFRIGÉRATEUR N'EST PAS RECOMMANDÉE. 3. POUR DÉCONGELER UNE CAISSE ENTIÈRE, RETIRER DU CONGÉLATEUR ET LAISSER DANS SON EMBALLAGE ORIGINAL, LES SACS SCELLÉS. LE PRODUIT DÉGÈLERA À LA TEMPÉRATURE AMBIANTE EN 8 À 12 HEURES. 4. POUR DÉCONGELER SEULEMENT UNE PARTIE DE LA CAISSE, RETIRER LE NOMBRE DÉSIRÉ DE SACS DE LA CAISSE. SCELLER À NOUVEAU LA CAISSE ET REMETTRE AU CONGÉLATEUR. LAISSER LES SACS À L'INTÉRIEUR DE LA CAISSE, BIEN SCELLÉS. LE PRODUIT DÉGÈLERA À LA TEMPÉRATURE DE LA PIÈCE EN 3 À 6 HEURES. 5. POUR UNE PERFORMANCE OPTIMALE DU PRODUIT, LES PAINS PLATS DÉCONGELÉS DEVRAIENT ÊTRE UTILISÉS DANS LES 15 HEURES. 6. LE PRODUIT DÉCONGELÉ PEUT ÊTRE MIS AU MICRO-ONDES PENDANT 15 SECONDES À INTENSITÉ MOYENNE POUR FAVORISER L'ÉLASTICITÉ. 10049800141220 049800141223 14122 PREMIUM APPLE FRITTER DONUT ART FL BEIGNETS PATE AUX POMMES DELUXE AROME ARTIFICIEL 098 PG-098-RICH'S RTF SPECIALTY Published Branded 78 GR 96 12.38 31.45 19.5 49.53 12.88 32.72 18.165 8.24 16.5 7.48 1.799 .051 Kosher - Dairy 7 7 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, PALM OIL, WATER, DRIED APPLES, HYDROGENATED SOYABEAN OIL, GLUCOSE SYRUP, DEXTROSE, SOYABEAN OIL (TBHQ ADDED TO PRESERVE FRESHNESS), YEAST, GLUCOSE-FRUCTOSE, CINNAMON, SUGAR, MODIFIED CORN STARCH, SALT, SOYA FLOUR, WHEY POWDER (A MILK DERIVATIVE), SODIUM ACID PYROPHOSPHATE, MONOGLYCERIDES, SODIUM BICARBONATE, NATURAL AND ARTIFICIAL FLAVOUR, SODIUM STEAROYL-2-LACTYLATE, CITRIC ACID, PRESERVATIVE (CALCIUM PROPIONATE), SKIM MILK POWDER, MODIFIED CELLULOSE, GUAR GUM, XANTHAN GUM, COLOUR, ASCORBIC ACID. MANUFACTURED ON SHARED EQUIPMENT WITH EGGS FOR INFORMATION ONLY - DO NOT PUT ON LABEL INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, HUILE DE PALM, EAU, POMMES DESSECHEES, HUILE DE SOYA HYDROGENEE, SIROP DE GLUCOSE, DEXTROSE, HUILE DE SOYA (AGENTS DE CONSERVATIONS (TBHQ)), LEVURE, GLUCOSE-FRUCTOSE, CANNELLE, SUCRE, AMIDON DE MAIS MODIFIE, SEL, FARINE DE SOYA, POUDRE DE PETIT-LAIT (UN DERIVE DE LAIT), PYROPHOSPHATE ACIDE DE SODIUM, MONOGLYCERIDES, BICARBONATE DE SODIUM, AROME NATURELLE ET ARTIFICIELLE, STEAROYL-2-LACTYLATE DE SODIUM, ACIDE CITRIQUE, AGENTS DE CONSERVATION (PROPIONATE DE CALCIQUE), LAIT ECREME EN POUDRE, CELLULOSE MODIFIE, GOMME DE GUAR, GOMME DE XANTHANE, COLORANT, ACIDE ASCORBIQUE. PRODUIT AVEC UN ÉQUIPEMENT AYANT ÉTÉ EN CONTACT AVEC L'OEUF. 78 467.15 32.05 14 2.63 0.12 319.39 39.57 1.58 7.53 5.11 9.55 0.69 12.54 1.72 1 DONUT (78 G) 360 25 38 11 2 65 0 0 250 10 31 10 1 5 6 4 0 0 0 10 1. PLACE 4X5 ON LINED SHEET PAN OR GLAZING SCREEN ON SHEET PAN. 2. THAW 20 MINUTES IN PROOF BOX OR 45 MINUTES AT ROOM TEMPERATURE. 3. HEAT IN 375 F (190 C) OVEN FOR 2 - 3 MINUTES. 4. FINISH: GLAZE IMMEDIATELY, SUGAR WHEN WARM AND ICING OR DONUT SUGAR WHEN COOL. KEEP FROZEN 0 F (-18 C) OR BELOW. Suivre les directives sur l’étiquette 00057592791137 057592791137 79113 BAVARIAN SEEDED RYE LOAF PAINS DE SEIGLE BAVAROIS CARVI 345 PG-345-P.B. LOAVES Published Branded 454 GR 16 16.13 40.97 23.88 60.66 9.63 24.46 17.7 8.03 16 7.26 2.147 .061 NOT KOSHER 5 8 270 ENRICHED WHEAT FLOUR, WATER, RYE FLOUR, CARAWAY SEEDS, YEAST, SALT, DEXTROSE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, SODIUM STEAROYL-2-LACTYLATE, ASCORBIC ACID, ENZYMES, L-CYSTEINE HYDROCHLORIDE, AZODICARBONAMIDE. FARINE ENRICHIE DE BLE, EAU, FARINE DE SEIGLE, GRAINS DE CARVI, LEVURE, SEL, DEXTROSE, ACIDE ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, STEAROYL-2-LACTYLATE DE SODIUM, ACIDE ASCORBIQUE, ENZYMES, CHLORHYDRATE DE L-CYSTEINE, AZODICARBONAMIDE. 50 256.53 1.49 0.27 0 0 531.08 51.85 1.09 0 8.93 0.88 0 30.14 3.94 1 SLICE (50 G) 130 0.5 1 0.1 0 0 0 0 270 11 26 9 1 2 0 4 0 2 15 HANDLING INSTRUCTIONS: FOR BEST RESULTS FOLLOW THESE HANDLING INSTRUCTIONS: 1. REMOVED DESIRED QUANTITY FROM THE CASE AND RETURN THE REMAINDER TO THE FREEZER PROMPTLY. 2. PLACE PRODUCT ON BAKING PANS. FOR BEST RESULTS, USE PERFORATED PANS WITHOUT BAKING PAPER. 3. BAKE TO DESIRED COLOUR AND CRUST EXTERIOR. A. FROZEN PRODUCT: 190 C (375 F); 20 - 25 MINUTES. B. THAWED PRODUCT: 190 C (375 F); 15 - 20 MINUTES. 4. ALLOW PRODUCT TO COOL FOR 30 MINUTES SO THAT CRISP CRUST IS ATTAINED. IF PRODUCT IS TO BE BAGGED, CLEAR PERFORATED PLASTIC BAGES ARE RECOMMENDED. NOTE: PARBAKED PRODUCT MAY BE STORED REFRIGERATED UP TO ONE (1) WEEK IN SEALED BAG. ONCE THAWED, PRODUCT SHOULD NOT BE REFROZEN. Suivre les directives sur l’étiquette 00057592721875 057592721875 72187 TDL 45205 WHITE PAR-BAKED BUN TDL PETIT PAINS A SANDWICH - BLANC 304 PG-304-PL PAR BAKED Non Published Private Label 92 GR 96 13.13 33.35 23.56 59.84 15.5 39.37 22.29 10.11 19.5 8.85 2.775 .079 Kosher - Parve 5 6 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, SUGAR, SALT, WHEAT GLUTEN, DRY SOUR DOUGH OF WHEAT, SODIUM STEAROYL-2-LACTYLATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, MALTED BARLEY FLOUR, ASCORBIC ACID, ENZYME, WHEAT STARCH. PRODUCT NAME: TDL 45205 PETIT PAINS A SANDWICH - BLANC INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLACHIE, EAU, LEVURE, SUCRE, SEL, GLUTEN DE BLE, LEVAIN DE BLE, STEAROYL-2-LACTYLATE DE SODIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, FARINE D'ORGE MALTE, ACIDE ASCORBIQUE, ENZYME, AMIDON DE BLE. 92 266.06 1.06 0.34 0 0 546.82 54.44 2.24 0.08 9.68 0 0 12.73 3.78 1 ROLL (92 G) 240 1 2 0.3 0 0 0 0 500 21 50 17 2 8 0 9 0 0 2 25 HANDLING INSTRUCTIONS: (ON LABEL) KEEP FROZEN 0 F (-18 C) OR BELOW GARDER CONGELE 0 F (-18 C) OU MOINS MODE DE CUISSON: 1. GARDER CONGELE. 2. PLACER LA QUANTITE REQUISE SUR DES PLAQUES A CUISSON. 3. CUIRE DANS UN FOUR PRECHAUFFE A 190 C (375 F) PENDANT 5 MINUTES AVEC LE VENTILATEUR A GRANDE VITESSE ET TROU OUVERT. 00049800498037 049800498037 49803 LONG JOHN DONUT (ZTF - US ONLY) BEIGNETS ECLAIRS 067 PG-067-FRIED DONUTS Published Branded 63.8 GR 60 8.75 22.23 19.81 50.32 13.13 33.35 9.822 4.46 8.44 3.83 1.317 .037 Kosher - Dairy 10 7 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, PALM OIL, WATER, DEXTROSE, SOYABEAN OIL (TBHQ ADDED TO PRESERVE FRESHNESS), YEAST, SALT, SOYA FLOUR, WHEY POWDER (A MILK DERIVATIVE), MONOGLYCERIDES, SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, SODIUM STEAROYL-2-LACTYLATE, NATURAL AND ARTIFICIAL FLAVOUR, PRESERVATIVE (CALCIUM PROPIONATE), SKIM MILK POWDER, MODIFIED CELLULOSE, GUAR GUM, XANTHAN GUM, COLOUR, ASCORBIC ACID. MANUFACTURED ON SHARED EQUIPMENT WITH EGGS PRODUCT NAME: BEIGNETS ECLAIRS INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, HUILE DE PALM, EAU, DEXTROSE, HUILE DE SOYA (AGENTS DE CONSERVATIONS (TBHQ)), LEVURE, SEL, FARINE DE SOYA, POUDRE DE PETIT-LAIT (UN DERIVE DE LAIT), MONOGLYCERIDES, PYROPHOSPHATE ACIDE DE SODIUM, BICARBONATE DE SODIUM, STEAROYL-2-LACTYLATE DE SODIUM, AROME NATURELLE ET ARTIFICIELLE, AGENTS DE CONSERVATION (PROPIONATE DE CALCIQUE), LAIT ECREME EN POUDRE, CELLULOSE MODIFIE, GOMME DE GUAR, GOMME DE XANTHANE, COLORANT, ACIDE ASCORBIQUE. PRODUIT AVEC UN ÉQUIPEMENT AYANT ÉTÉ EN CONTACT AVEC L'OEUF 63.8 426.48 29.26 13.94 0.19 0.14 367.18 34.94 1.33 4.57 5.85 12.02 0.07 12.79 2 1 DONUT (63 G) 270 19 29 9 0.1 45 0 0 230 10 22 7 1 3 3 4 0 0 0 10 1. PLACE 6 X 4 ON LINED SHEET PAN. 2. THAW FOR 60 MINUTES AT ROOM TEMPERATURE. 3. HEAT IN 375 F (190 C) OVEN FOR 2 - 3 MINUTES. 4. FINISH: GLAZE OR GRANULATED SUGAR IMMEDIATELY, ICE OR DONUT SUGAR WHEN COOL. KEEP FROZEN 0 F (-18 C) OR BELOW MODE D'EMPLOI: 1. DISPOSAR EN RANGEES DE 6 X4 SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. 2. LAISSER DEGELER A LA TEMPERATURE DE LA PIECE PENDANT 60 MINUTES. 3. CUIRE AU FOUR A 375 F (190 C) PENDANT 2 - 3 MINUTES. 4. FINITION: GLACURE OU SUCRE GRANULE IMMEDIATEMENT, GLACAGE OU SUCRE A BEIGNET UNE FOIS REFROIDI. GARDER CONGELE 0 F (-18 C) OU MOINS MODE D'EMPLOI: 1. DISPOSAR EN RANGEES DE 6 X4 SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. 2. LAISSER DEGELER A LA TEMPERATURE DE LA PIECE PENDANT 60 MINUTES. 3. CUIRE AU FOUR A 375 F (190 C) PENDANT 2 - 3 MINUTES. 4. FINITION: GLACURE OU SUCRE GRANULE IMMEDIATEMENT, GLACAGE OU SUCRE A BEIGNET UNE FOIS REFROIDI. GARDER CONGELE 0 F (-18 C) OU MOINS 00049800105324 10532 FRENCH BREADSTICK DOUGH BATONNETS DE PAIN FRANCAIS 061 PG-061-ROLLS/BRDSTK DOUGH Published Branded 28.4 GR 320 8.13 20.65 15.81 40.16 11.56 29.36 21.2 9.62 20 9.07 .86 .024 Kosher - Dairy 8 10 120 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, GLUCOSE-FRUCTOSE, SOYABEAN OIL, SALT, WHEAT GLUTEN, DRIED WHOLE EGG, SODIUM STEAROYL-2-LACTYLATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, ENZYME. DO NOT INCLUDE ON THE LABEL (FOR INFORMATION ONLY): FRENCH TRANSLATION: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, LEVURE, GLUCOSE-FRUCTOSE, HUILE DE SOYA, SEL, GLUTEN DE BLE, POUDRE D'OEUF ENTIER, STEAROYL-2-LACTYLATE DE SODIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE, ENZYME. 56.7 230.97 2.96 0.78 0.04 1.19 451.97 43.25 1.58 2.93 7.84 0.41 0 9.07 2.56 2 BREADSTICKS (48 G) 130 1.5 3 0.4 0 2 0 0 260 11 24 8 1 4 1 5 0 0 0 10 1. STORE FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 2. REMOVE THE DESIRED AMOUNT FROM SHIPPER. PARTIALLY USED SHIPPERS SHOULD BE RESEALED AND SHOULD BE STORED IN THE FREEZER. 3. PLACE BREADSTICKS ON A LINED SHEET PAN AND COVER WITH PLASTIC. 4. ALLOW TO THAW AT ROOM TEMPERATURE FOR 10-20 MINUTES. 5. IF LARGER BREADSTICK IS PREFERRED, STRETCH TO DESIRED LENGTH. 6. FOR A CRISP BREADSTICK, BAKE WITHOUT PROOFING AT 400 F (205 C) FOR 12 - 15 MINUTES. 7. FOR A BREAD-LIKE BREADSTICK, PROOF 20 - 30 MINUTES AT 100 F (38 C), 97% R.H. THEN BAKE AT 400 F (205 C) FOR 12 - 15 MINUTES. Suivre les directives sur l’étiquette 00057592723893 057592723893 72389 RICH N SMOOTH WHIPPED VAN ICING FIL GLACAGE & GARNITURE FOUETTE VANILLE 291 PG-291-ING. PREWHIPPED Published Branded 6.8 Kg 1 12.13 30.81 11.75 29.85 11.75 29.85 16.65 7.55 15 6.8 .969 .027 Kosher - Dairy 5 12 365 GLUCOSE-FRUCTOSE, HYDROGENATED PALM KERNEL OIL, WATER, SODIUM CASEINATE, ARTIFICIAL FLAVOR, SOYA PROTEIN CONCENTRATE, POLYSORBATE 60, MODIFIED CELLULOSE, SUGAR, SALT, SOYA LECITHIN, POLYGLYCEROL ESTERS OF FATTY ACIDS, POTASSIUM SORBATE, XANTHAN GUM. PRODUCT DESCRIPTION: GALCAGE ET GARNITURE FOUETTE VANILLE INGREDIENTS: GLUCOSE-FRUCTOSE, HUILE DE PALMISTE HYDROGENEE, EAU, CASEINATE DE SODIUM, ESSENCE ARTIFICIELLE, PROTEINE DE SOYA CONCENTRE, POLYSORBATE 60, CELLULOSE MODIFIE, SUCRE, SEL, LECITHINE DE SOYA, ESTERS POLYGLYCEROLIQUES D'ACIDES GRAS, SORBATE DE POTASSIUM, GOMME DE XANTHANE. 35 377.4 24.51 22.64 0.85 0.3 74.88 37.81 0.17 36.26 1.4 0.01 0.03 2.74 0.08 79 ML (35 G) 130 9 8 0 0 25 13 0 13 HANDLING INSTRUCTIONS: UPON ARRIVAL...KEEP FROZEN! PLACE PAIL IN FREEZER IMMEDIATELY UPON RECEIPT OF SHIPMENT. DO NOT ALLOW ICING & FILLING TO REMAIN OUT OF FREEZER FOR ANY LENGTH OF TIME. WHEN FROZEN, ICING & FILLING IS NOT READY TO USE, ALTHOUGH SOFT. READY TO DECORATE...THAW FIRST! PLACE PAIL IN REFRIGERATOR FOR AT LEAST 24 HOURS BEFORE USE. NEVER THAW AT ROOM TEMPERATURE OR BY APPLYING HEAT. DECORATING A CAKE...HEAT #1 ENEMY DECORATE AWAY FROM ANY SOURCE OF HEAT. TAKE OUT ENOUGH ICING & FILLING TO ICE AND DECORATE A CAKE. SECURELY FASTEN LID AND RETURN PAIL IMMEDIATELY TO REFRIGERATOR. STORING WHAT'S LEFT STORE LEFTOVER ICING & FILLING IN REFRIGERATOR IN CONTAINER OR DECORATOR BAG. NEVER REFREEZE ICING. CAKES FOR SALE...COVER UP! STORE DECORATED CAKES IN AN ENCLOSED AREA, FOR EXAMPLE: CAKE DOME, SHOWCASE, ETC. COVER AND FREEZE DECORATED CAKE IF DESIRED. SHELF LIFE UNOPENED IN FREEZER: 1 YEAR. OPENED PRODUCT IN REFRIGERATOR: 14 DAYS. FRENCH (More...) Suivre les directives sur l’étiquette 00057592030625 03062 16" WHEAT SHEETED PIZZA DOUGH PATE DE BLE A PIZZA PREFORMEE 16" 029 PG-029-SHEETED PIZZA Published Branded 737 GR 20 6.06 15.39 17 43.18 16.25 41.28 34.425 15.61 32.5 14.74 .969 .027 Kosher - Dairy 8 6 150 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, WHOLE WHEAT FLOUR, CRACKED WHEAT, YEAST, GLUCOSE-FRUCTOSE, WHEAT GLUTEN, SALT, SOYABEAN OIL, ASCORBIC ACID. PRODUCT NAME: PATE DE BLE A PIZZA PREFORMEE 16" INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, FARINE DE BLE ENTIER, BLE CONCASSE, LEVURE, GLUCOSE-FRUCTOSE, GLUTEN DE BLE, SEL, HUILE DE SOYA, ACIDE ASCORBIQUE. 61.4 222.88 1.81 0.23 0.02 0.01 451.9 41.71 3.38 1.42 9.93 0 0.33 15.66 2.41 1/12 PIZZA CRUST (53 G) 140 1 2 0.1 0 1 0 0 280 12 26 9 2 8 1 6 0 0 0 10 1. KEEP PRODUCT FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 2. REMOVE DESIRED NUMBER OF SHEETED PIZZA DOUGHS FROM THE FREEZER AND ALLOW EACH TO THAW OVERNIGHT ON OILED PIZZA PANS COVERED WITH PLASTIC. (AS AN ALTERNATIVE, THAW ON PIZZA PANS AND USE THE SAME DAY AFTER 2-3 HOURS THAW TIME AT ROOM TEMPERATURE, 75 F (23 C). MAXIMUM TIME IN RETARDER IS 3 DAYS. 3. REMOVE THAWED SHELLS FROM THE RETARDER (COOLER) AND TRANSFER TO PIZZA PANS. ALLOW DOUGH TO DOUBLE IN SIZE. 4. TO PREVENT PRODUCT FROM DRYING OUT DURING TEMPERING (THAWING), COVER WITH PLASTIC OR BRUSH WITH OIL. 5. CAREFULLY DOCK THE DOUGH TO MINIMIZE BLISTERING AND/OR BUBBLING DURING BAKING. FOR A THICKER CRUST, ALLOW THE PIZZA TO CONTINUE TO RISE UNTIL DESIRED THICKNESS IS OBTAINED. 6. ADD SAUCE, CHEESE AND TOPPINGS. 7. BAKE AS FOLLOWS: DECK OVEN: 500 F (260 C) 8 - 11 MINUTES CONVECTION OVEN: 375 F (190 C) 7 - 10 MINUTES FORCED AIR CONVEYOR: 500 F (260 C) 4.5 - 5.5 MINUTES CONVENTIONAL OVEN: 450 (More...) MODE D'EMPLOI: 1. GARDER LE PRODUIT CONGELE A 0 F (-18 C) OU MOINS JUSQU'A L'UTILISATION. 2. RETIRER LE NOMBRE DE PATES A PIZZA PREFORMEES DU CONGELATEUR ET LAISSER DEGELER TOUTE LA NUIT SUR UNE PLAQUE HUILEE COUVERTE D'UNE PELLICULE PLASTIQUE (COMME ALTERNATIVE, LAISSER DEGELER SUR LES PLAQUES A PIZZA ET UTILISER LA MEME JOURNEE APRES 2 OU 3 HEURES DE DECONGELATION A LA TEMPERATURE DE LA PIECE, 75 F (23 C). TEMPS MAXIMUM DANS LA CHAMBRE A FERMENTATION FROIDE DE 3 JOURS. 3. RETIRER LES CROUTES DEGELEES DE LA CHAMBRE A FERMENTATION FROIDE ET TRANSFERER SUR DES PLAQUES A PIZZA. LAISSER DOUBLER EN VOLUME. 4. AFIN D'EMPECHER LE PRODUIT DE S'ASSECHER DURANT LE TEMPS DE DECONGELATION, COUVRIR D'UNE PELLICULE PLASTIQUE OU BADIGEONNER D'HUILE. 5. PIQUER DELICATEMENT LA PATE POUR MINIMISER LES BULLES DURANT LA CUISSON. POUR UNE CROUTE PLUS EPAISSE, LAISSER LA PATE LEVER JUSQU'A L'OBTENTION DE L'EPAISSEUR DESIREE. 6. AJOUTER LA SAUCE, LE FROMAGE ET LES GARNITURES. 7. CUIRE (More...) 10049800219523 049800219526 21952 VANILLA ART FL HEAT N ICE ICING FONDANT A LA VANILLE 869 PG-869-DONUT/ROLL ICINGS Published Branded 3 KG 6 7.75 19.69 18.63 47.32 12.5 31.75 42.085 19.09 39 17.69 1.044 .03 Kosher - Dairy 6 7 270 INGREDIENTS FOR CANADIAN MARKET: SUGAR, WATER, GLUCOSE SYRUP, HYDROGENATED SOYABEAN AND/OR COTTONSEED OIL, MODIFIED TAPIOCA STARCH, PRESERVATIVES (SORBIC ACID, SULPHITING AGENT), COLOUR, ARTIFICIAL FLAVOUR. PRODUCT NAME: Fondant a saveur artificielle de vanille INGREDIENTS POUR LE MARCHE CANADIEN: SUCRE, EAU, SIROP DE GLUCOSE, HUILE DE SOYA ET/OU COTON HYDROGENEE, AMIDON DE TAPIOCA MODIFIE, AGENTS DE CONSERVATION (ACIDE SORBIQUE, AGENT SULFUREUX), COLORANT, ESSENCE ARTIFICIELLE. 35 361.5 4.41 0.99 1.41 0.01 12.41 80.64 0.01 76.87 0 0.12 0 1.11 0.03 3 TBSP (35 G) 130 1.5 2 0.3 0.5 4 0 0 0 0 28 9 0 0 27 0 0 0 0 0 1. STORE AT ROOM TEMPERATURE. 2. PLACE DESIRED AMOUNT OF HEAT 'N ICE IN ICING WARMER, HEAT TO 110 F (43 C). 3. DIP DONUT IN ICING, ALLOW TO DRY 2-5 MINUTES. 4. TURN OFF ICING WARMER WHEN FINISHED. 5. SCRAPE ICING OFF SIDES OF WARMER. 6. COVER UNUSED ICING. MODE D'EMPLOI: MODE D'EMPLOI: 1. Conserver a la temperature de la piece. 2. Placer la quantite desiree de Fondant dans le rechaud a fondant et chauffer a 100 F (43 C). 3. Tremper le beignet dans le Fondant. Laisser secher 2 a 5 minutes. 4. Fermer le rechaud une fois termine. 5. Gratter le Fondant autour du rechaud. 6. Couvrir le Fondant non utilise. 00049800141230 14123 JUMBO CINNAMON BUN (ZTF - US ONLY) BEIGNETS ROULES A LA CANNELLE JUMBO 098 PG-098-RICH'S RTF SPECIALTY Published Branded 85 GR 72 12.38 31.45 19.5 49.53 12.88 32.72 15.135 6.87 13.5 6.12 1.799 .051 Kosher - Dairy 7 7 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, PALM OIL, DEXTROSE, SOYABEAN OIL (TBHQ ADDED TO PRESERVE FRESHNESS), YEAST, CINNAMON, SALT, SOYA FLOUR, WHEY POWDER (A MILK DERIVATIVE), MONOGLYCERIDES, SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, SODIUM STEAROYL-2-LACTYLATE, NATURAL AND ARTIFICIAL FLAVOUR, PRESERVATIVE (CALCIUM PROPIONATE), SKIM MILK POWDER, MODIFIED CELLULOSE, GUAR GUM, XANTHAN GUM, COLOUR, ASCORBIC ACID. MANUFACTURED ON SHARED EQUIPMENT WITH EGGS. FOR INFORMATION ONLY - DO NOT PUT ON LABEL INGREDIENTS POUR LE MARCHE CANDIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, HUILE DE PALM, DEXTROSE, HUILE DE SOYA (AGENTS DE CONSERVATIONS (TBHQ)), LEVURE, CANNELLE, SEL, FARINE DE SOYA, POUDRE DE PETIT-LAIT (UN DERIVE DE LAIT), MONOGLYCERIDES, PYROPHOSPHATE ACIDE DE SODIUM, BICARBONATE DE SODIUM, STEAROYL-2-LACTYLATE DE SODIUM, AROME NATURELLE ET ARTIFICIELLE, AGENTS DE CONSERVATION (PROPIONATE DE CALCIQUE), LAIT ECREME EN POUDRE, CELLULOSE MODIFIE, GOMME DE GUAR, GOMME DE XANTHANE, COLORANT, ACIDE ASCORBIQUE. 85 369.72 18.92 8.53 0.19 0.17 436.37 42.85 2.51 5.46 7.01 14.72 0.09 36.18 2.41 1 CINNAMON BUN (85 G) 310 16 25 7 0.2 37 0 0 370 15 36 12 2 9 5 6 2 0 2 15 KEEP FROZEN 0 F (-18 C) OR BELOW. 1. PLACE 4 X 5 ON LINED SHEET PAN. 2. THAW FOR 60 MINUTES AT ROOM TEMPERATURE. 3. HEAT AT 375 F (190 C) FOR 2 - 3 MINUTES. 4. FINISH: GLAZE OR GRANULATED SUGAR IMMEDIATELY, ICE OR DONUT SUGAR WHEN COOL. Suivre les directives sur l’étiquette 00049800049840 049800049840 04984 JELLY FILLED DONUT BEIGNETS AUX FRAMBOISES 067 PG-067-FRIED DONUTS Published Branded 87.8 GR 96 12.38 31.45 19.5 49.53 12.88 32.72 21.195 9.61 19.5 8.85 1.799 .051 Kosher - Dairy 7 7 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, GLUCOSE-FRUCTOSE, PALM OIL, RASPBERRIES, DEXTROSE, MODIFIED CORN STARCH, SOYABEAN OIL, YEAST, SALT, MODIFIED TAPIOCA STARCH, SOYA FLOUR, WHEY POWDER (A MILK DERIVATIVE), MONOGLYCERIDES, SODIUM ACID PYROPHOSPHATE, SODIUM CITRATE, NATURAL AND ARTIFICIAL FLAVOUR, SODIUM BICARBONATE, MALIC ACID, SODIUM STEAROYL-2-LACTYLATE, PRESERVATIVE (SODIUM BENZOATE, CALCIUM PROPIONATE, POTASSIUM SORBATE), SKIM MILK POWDER, MODIFIED CELLULOSE, GUAR GUM, COLOUR, XANTHAN GUM, ASCORBIC ACID, CITRIC ACID. MANUFACTURED ON SHARED EQUIPMENT WITH EGGS. PRODUCT NAME: BEIGNETS FOURRES A LA GELEE INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, GLUCOSE-FRUCTOSE, HUILE DE PALM, FRAMBOISES, DEXTROSE, AMIDON DE MAIS MODIFIE, HUILE DE SOYA, LEVURE, SEL, AMIDON DE TAPIOCA MODIFIE, FARINE DE SOYA, POUDRE DE PETIT-LAIT (UN DERIVE DE LAIT), MONOGLYCERIDES, PYROPHOSPHATE ACIDE DE SODIUM, CITRATE DE SODIUM, AROME NATURELLE ET ARTIFICIELLE, BICARBONATE DE SODIUM, ACIDE MALIQUE, STEAROYL-2-LACTYLATE DE SODIUM, AGENTS DE CONSERVATION (BENZOATE DE SODIUM, PROPIONATE DE CALCIQUE, SORBATE DE POTASSIUM), LAIT ECREME EN POUDRE, CELLULOSE MODIFIE, GOMME DE GUAR, COLORANT, GOMME DE XANTHANE, ACIDE ASCORBIQUE, ACIDE CITRIQUE. PRODUIT AVEC UN EQUIPEMENT AYANT ETE EN CONTACT AVEC L'OEUF. 92.1 344.24 19 8.99 0.13 0.12 343.09 39.11 1.06 15.13 4.19 8.75 0.2 10.21 1.47 1 DONUT (92 G) 320 18 27 8 0.1 42 0 0 320 13 36 12 1 4 14 4 0 0 0 10 KEEP FROZEN 0 F (-18 C) OR BELOW 1. PLACE 4 X 6 ON LINED SHEET PAN. 2. THAW FOR 60 MINUTES AT ROOM TEMPERATURE. 3. HEAT AT 375 F (190 C) FOR 2 - 3 MINUTES. 4. FINISH: GLAZE OR GRANULATED SUGAR IMMEDIATELY, ICE OR DONUT SUGAR WHEN COOL. GARDER CONGELE 0 F (-18 C) OU MOINS MODE D'EMPLOI: 1. DISPOSAR EN RANGEES DE 4 X 6 SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. 2. LAISSER DEGELER A LA TEMPERATURE DE LA PIECE PENDANT 60 MINUTES. 3. CUIRE AU FOUR A 375 F (190 C) PENDANT 2 - 3 MINUTES. 4. FINITION: GLACURE OU SUCRE GRANULE IMMEDIATEMENT, GLACAGE OU SUCRE A BEIGNET UNE FOIS REFROIDI. GARDER CONGELE 0 F (-18 C) OU MOINS MODE D'EMPLOI: 1. DISPOSAR EN RANGEES DE 4 X 6 SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. 2. LAISSER DEGELER A LA TEMPERATURE DE LA PIECE PENDANT 60 MINUTES. 3. CUIRE AU FOUR A 375 F (190 C) PENDANT 2 - 3 MINUTES. 4. FINITION: GLACURE OU SUCRE GRANULE IMMEDIATEMENT, GLACAGE OU SUCRE A BEIGNET UNE FOIS REFROIDI. 10057592020982 057592020985 02098 TDL 45147 WHP TPG & FLG - AN ED OIL PROD GARNITURE FOUETTEE TDL 040 PG-040-PL ON TOP Non Published Private Label 340 GR 24 8.88 22.56 15.75 40.01 11.81 30 19.93 9.04 18 8.16 .956 .027 Not Kosher 8 10 365 INGREDIENTS FOR CANADIAN MARKET: GLUCOSE-FRUCTOSE, HYDROGENATED PALM KERNEL OIL, WATER, SODIUM CASEINATE (A MILK DERIVATVE), SOYA PROTEIN CONCENTRATE, POLYSORBATE 60, SUGAR, MODIFIED CELLULOSE, SALT, POLYGLYCEROL ESTERS OF FATTY ACIDS, PRESERVATIVE (POTASSIUM SORBATE), SOYA LECITHIN, XANTHAN GUM. PRODUCT NAME: GARNITURE FOUETTEE - UN PRODUIT D'HUILE COMESTIBLE INGREDIENTS POUR LE MARCHE CANADIEN: GLUCOSE-FRUCTOSE, HUILE DE PALMISTE HYDROGENEE, EAU, CASEINATE DE SODIUM (UN DERIVE DE LAIT), PROTEINE DE SOYA CONCENTRE, POLYSORBATE 60, SUCRE, CELLULOSE MODIFIE, SEL, ESTERS POLYGLYCEROLIQUES D'ACIDES GRAS, AGENTS DE CONSERVATION (SORBATE DE POTASSIUM), LECITHINE DE SOYA, GOMME DE XANTHANE. 12 378.62 24.64 22.76 0.86 0.3 75.25 37.83 0.17 36.56 1.39 0.01 0.03 2.76 0.08 2 TBSP (12 G) 45 3 5 2.5 0.1 3 0 0 10 0 5 2 0 0 4 0.2 0 0 0 0 1. ARRIVES FROZEN. STORE AT 0 F (-18 C) OR BELOW. 2. FOR IDEAL CONSISTENCY AND STABILITY, THAW IN REFRIGERATOR OVERNIGHT AS NEEDED. NEVER REFREEZE PRODUCT. 3. OPEN ON DOTTED LINE AT THE TIP END OF THE BAG. 4. POSITION DECORATOR TIP BY SQUEEZING INTO PLACE. 5. TO USE, SQUEEZE FROM WIDE END. GUIDE TIP WITH OTHER HAND. 6. AVOID EXCESSIVE HANDLING! ALWAYS REFRIGERATE BETWEEN USES. 7. WHEN STORING, COVER DECORATOR TIP WITH ONE OF THE RED PLASTIC CAPS PROVIDED IN MASTER SHIPPER OR USE PLASTIC WRAP. 8. UNOPENED TOPPING STAYS FRESH IN FREEZER FOR 1 YEAR. THAWED TOPPING STAYS FRESH IN THE REFRIGERATOR FOR 2 WEEKS. MODE D'EMPLOI: 1. VOUS PARVIENT SURGELE. CONSERVER A 0 F (-18 C) OU MOINS. 2. POUR UNE CONSISTANCE ET UNE STABILITE IDEALE, LAISSEZ DEGELER AU REFRIGERATEUR TOUTE LA NUIT SELON VOS BESOINS. NE JAMAIS RECONGELER LE PRODUIT. 3. OUVRIR LE LONG DE LA LIGNE POINTILLEE AU BOUT DU SAC. 4. PLACEZ L'EMBOUT DECORATEUR EN PLACE EN LE PRESSANT. 5. POUR L'UTILISER, (More...) MODE D'EMPLOI: 1. VOUS PARVIENT SURGELE. CONSERVER A 0 F (-18 C) OU MOINS. 2. POUR UNE CONSISTANCE ET UNE STABILITE IDEALE, LAISSEZ DEGELER AU REFRIGERATEUR TOUTE LA NUIT SELON VOS BESOINS. NE JAMAIS RECONGELER LE PRODUIT. 3. OUVRIR LE LONG DE LA LIGNE POINTILLEE AU BOUT DU SAC. 4. PLACEZ L'EMBOUT DECORATEUR EN PLACE EN LE PRESSANT. 5. POUR L'UTILISER, PRESSEZ LE BOUT DU SAC LE PLUS LARGE. GUIDER L'EMBOUT DE L'AUTRE MAIN. 6. EVITER LA MANIPULATION EXCESSIVE! TOUJOURS REFRIGERER ENTRE LES UTILISATIONS. 7. POUR LA CONSERVATION, COUVRIR L'EMBOUT DECORATEUR AVEC L'UN DES CAPUCHONS DE PLASTIQUE ROUGE FOURNIS DANS LA CAISSE OU UTILISER UNE PELLICULE PLASTIQUE. 8. LA GARNITURE NON OUVERTE CONSERVE SA FRAICHEUR AU CONGELATEUR PENDANT 1 AN. LA GARNITURE DECONGELEE CONSERVE SA FRAICHEUR AU REFRIGERATEUR PENDANT 2 SEMAINES 00057592752480 057592752480 75248 PAR BAKED WHEAT PARISIEN BREAD PAIN PARISIEN DE BLE PRECUIT 302 PG-302-PARBAKED BREADS Published Branded 510 GR 16 10.13 25.73 23.63 60.02 15.94 40.49 20 9.07 18 8.16 2.208 .063 Kosher - Parve 8 5 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED WHEAT FLOUR, WHOLE WHEAT FLOUR, WATER, YEAST, SALT, DEXTROSE, MALTED BARLEY FLOUR, CALCIUM SULPHATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, ENZYME. PRODUCT NAME: PAIN PARISIEN DE BLE PRECUIT INGREDIENTS POUR LE MARCHE CANADIEN: FARINE ENRICHIE DE BLE, FARINE DE BLE ENTIER, EAU, LEVURE, SEL, DEXTROSE, FARINE D'ORGE MALTEE, SULFATE DE CALCIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE, ENZYME. 56.5 245.72 1.27 0.34 0.01 0 506.06 49.32 3.43 1.8 9.13 0.06 8.66 41.18 3.98 1 SLICE (50 G) 140 0.5 1 0.2 0 0 0 0 290 12 28 9 2 8 1 5 0 8 2 15 1. REMOVE THE DESIRED QUANTITY FROM THE CASE AND RETURN REMAINDER TO THE FREEZER PROMPTLY. 2. PLACE PRODUCTS ON BAKING PANS. FOR BEST RESULTS, USE PERFORATED PANS WITHOUT BAKERY PAPER. 3. BAKE TO DESIRED COLOUR AND CRUST EXTERIOR. FROZEN PRODUCT: 375 F (190 C); 20 - 25 MINUTES. THAWED PRODUCT: 375 F (190 C); 15 - 20 MINUTES. 4. ALLOW PRODUCT TO COOL FOR 30 MINUTES SO THAT CRISP CRUST IS ATTAINED. IF PRODUCT IS TO BE BAGGED, CLEAR PERFORATED PLASTIC BAGS ARE RECOMMENDED. NOTE: PAR BAKED PRODUCT MAY BE STORED REFRIGERATED UP TO ONE (1) WEEK IN A SEALED BAG. ONCE THAWED, PRODUCT SHOULD NOT BE REFROZEN. MODE D'EMPLOI: 1. RETIRER LA QUANTITE DESIREE DE PRODUIT DANS LA CAISSE ET RESTE AU CONGELATEUR RAPIDEMENT. 2. PLACER LES PRODUITS SUR UNE PLAQUE A CUISSON. POUR DE MEILLEURS RESULTATS, UTILISER DES PLAQUES PERFOREES SANS PAPIER A CUISSON. 3. CUIRE AFIN D'OBTENIR LA CROUTE DESIREE. PRODUIT CONGELE: 375 F (190 C); 20 A 25 MINUTES PRODUIT DEGELE: 375 F (More...) MODE D'EMPLOI: 1. RETIRER LA QUANTITE DESIREE DE PRODUIT DANS LA CAISSE ET RESTE AU CONGELATEUR RAPIDEMENT. 2. PLACER LES PRODUITS SUR UNE PLAQUE A CUISSON. POUR DE MEILLEURS RESULTATS, UTILISER DES PLAQUES PERFOREES SANS PAPIER A CUISSON. 3. CUIRE AFIN D'OBTENIR LA CROUTE DESIREE. PRODUIT CONGELE: 190 C (375 F); 20 - 25 MINUTES PRODUIT DEGELE: 190 C (375 F); 15 - 20 MINUTES 4. LAISSER LE PRODUIT REFROIDIR PENDANT 30 MINUTES A LA TEMPERATURE DE LA PIECE AFIN D'OBTENIR UNE CROUTE CROUSTILLANTE.SI LE PRODUIT DOIT ETRE EMBALLE, DES SACS DE PLASTIQUE CLAIR SONT RECOMMANDES. NOTE: LES PRODUITS PRE-CUITS SE CONSERVANT AU REFRIGERATEUR JUSQU'A UNE (1) SEMAINE DANS UN SAC FERME HERMETIQUEMENT. UNE FOIS DEGELE, LE PRODUIT NE DEVRAIT PAS ETRE REMIS AU CONGELATEUR. 00773889627537 773889627537 62753 PRE-PROOFED CHEESE DANISH POCKET POCHETTE DE PATISSERIE DANOISE PREFERMENTEE AU FROMAGE 085 PG-085-FTO/PROOFED LAMINATE Non Published Branded 85 GR 50 7 17.78 17.88 45.42 12.63 32.08 11.985 5.44 9.38 4.25 .915 .026 Not Kosher 11 8 120 INGREDIENTS FOR CANADIAN MARKET: ENRICHED WHEAT FLOUR, WATER, CHEESE FILLING (CREAM CHEESE (CREAM, SKIM MILK, MILK, BACTERIAL CULTURE, WATER, SALT, CAROB BEAN GUM), GLUCOSE-FRUCTOSE, MODIFIED CORN STARCH, MALTODEXTRIN, HYDROGENATED SOYABEAN AND COTTONSEED OILS, ARTIFICIAL FLAVOUR, GELLAN GUM, SODIUM CITRATE, PRESERVATIVES (POTASSIUM SORBATE, SULPHITING AGENTS), XANTHAN GUM, LOCUST BEAN GUM, CARRAGEENAN, SALT, TARTARIC ACID, COLOUR), HYDROGENATED SOYABEAN AND OR COTTONSEED OILS, SUGAR, YEAST, SALT, SKIM MILK POWDER, CORN STARCH, DEXTROSE, DRIED EGG YOLKS, MODIFIED CORN STARCH, ARTIFICIAL FLAVOUR, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, SOYA LECITHIN, CANOLA OIL, WHEY PROTEIN CONCENTRATE, GLUCOSE SYRUP SOLIDS, MONO AND DIGLYCERIDES, ASCORBIC ACID, PRESERVATIVE (POTASSIUM SORBATE), COLOUR, CITRIC ACID, AZODICARBONAMIDE. PRODUCT NAME: POCHETTE DE PATISSERIE DANOISE PREFERMENTEE AU FROMAGE INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE, EAU, REMPLISSAGE AUX FROMAGE (FROMAGE A LA CREME (CREME, LAIT ECREME, LAIT, CULTURE BACTERIENNE, EAU, SEL, GOMME DE CAROUBE), GLUCOSE-FRUCTOSE, AMIDON DE MAIS MODIFIE, MALTODEXTRIN, HUILE DE SOYA ET COTON HYDROGENEE, ESSENCE ARTIFICIELLE, GOMME DE GELLAN, CITRATE DE SODIUM, AGENTS DE CONSERVATION (SORBATE DE POTASSIUM, AGENT SULFUREUX), GOMME DE XANTHANE, GOMME DE CAROUBIER, CARRAGHENINE, SEL, ACIDE TARTRIQUE, COLORANT), HUILE DE SOYA OU ET COTON HYDROGENEE, SUCRE, LEVURE, SEL, LAIT ECREME EN POUDRE, AMIDON DE MAIS, DEXTROSE, JAUNE D OEUF SEC, AMIDON DE MAIS MODIFIE, ESSENCE ARTIFICIELLE, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, LECITHINE DE SOYA, HUILE DE CANOLA, PROTEINE DE PETIT-LAIT CONCENTRE, SOLIDES DE SIROP DE GLUCOSE, MONO ET DIGLYCERIDES, ACIDE ASCORBIQUE, AGENTS DE CONSERVATION (SORBATE DE POTASSIUM), COLORANT, ACIDE (More...) 85 291.98 13.02 5.95 0.13 9.03 231.86 38.47 1.25 12.02 5.23 16.27 7.36 25.42 1.61 1 DANISH (78 G) 280 12 19 6 0.1 29 10 3 220 9 37 12 1 5 11 5 2 10 2 10 HANDLING PROCEDURES: PRE-PROOFED DANISH 1. SET-UP: * PRE-HEAT OVEN TO PROPER TEMPERATURE * LINE SHEET TRAY WITH PARCHMENT PAPER * REMOVE PRODUCT FROM FREEZER * PLACE 12 DANISH ON TRAY 3 X 4 * PRODUCT IS FULLY PREPARED AND READY TO BAKE STRAIGHT FROM FREEZER, NO NEED TO THAW OR PROOF. * RETURN UNUSED PORTION TO FREEZER IMMEDIATELY. 2. BAKING PROCEDURES: BLODGETT OVEN: FAN TEMP TIME ON-LOW 325 F (160 C) 14-16 MIN. DECK OVEN: CHANDLEY 2 OR 3 PAN * PLACE TRAYS IN DECK OVEN PREHEATED TO 390 F (200 C) (TOP HEAT: 10 = BOTTOM HEAT: 3) GEMINI 2 OR 3 PAN * PLACE TRAYS IN DECK OVEN PREHEATED TO 390 F (200 C) (TOP SETTING: 6 = FRONT SETTING: 6/BOTTOM SETTING: 4) * BAKE 25 - 28 MINUTES OR UNTIL GOLDEN BROWN 3. GLAZING: * GLAZE DANISH WITH SUPER GLAZE * GLAZE SHOULD BE APPLIED WITH BRUSH WHILE PRODUCT IS HOT TO SEAL IN MOISTURE * GLAZE MIXTURE SHOULD BE 50 % GLAZE AND 50 % WATER. 4. FINISHING: * ALLOW DANISH TO COOL 15 - 30 MINUTES * ICE DANISH WITH (More...) Mode d'emploi - Danoise pre-etuvee 1. Preparation * Prechauffer le four a la temperature appropriee. * Recouvrir le plateau d'une feuille de papier parchemin. * Retirer le produit du congelateur. * Disposer 12 danoises sur le plateau en rangees de 3 x 4. * Le produit est totalement prepare et pret a cuire directement du congelateur; pas besoin de laisser degeler ou d'etuver. * Remettre immediatement la portion inutilisee au congelateur. 2. Modes de cuisson Four Blodgett: Ventilateur Temperature temps Basse intensite 325 F (160 C)14 a 16 minutes Four a etage: Chandley - 2 ou 3 plateaux: * Placer les plateaux dans le four prealablement chauffe a 390 F (200 C) (chaleur du haut a 10 - chaleur du bas a 3) Gemini - 2 ou 3 plateaux : * Placer les plateaux dans le four prealablement chauffe a 390 F (200 C) (chaleur du haut a 6 - chaleur du bas a 4) * Cuire pendant 25 a 28 minutes ou jusqu'a ce que les danoises soient dorees. 3. Glacage: * Badigeonner les (More...) 00057592765749 057592765749 76574 CALABRESE BREAD DOUGH (W SEMOLINA FLOUR) PATE A PAIN CALABRAISES (AVEC FARINE DE SEMOULE) 300 PG-300-HEARTH BREAD Published Branded 538 GR 24 9.13 23.19 15.81 40.16 11.56 29.36 30.128 13.67 28.5 12.93 .966 .027 Kosher - Parve 7 10 120 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, ENRICHED SEMOLINA WHEAT FLOUR, YEAST, SOYABEAN OIL, GLUCOSE-FRUCTOSE, SALT, SODIUM STEAROYL-2-LACTYLATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, ENZYME. PRODUCT NAME: PATE A PAIN CALABRAISES (AVEC FARINE DE SEMOULE) INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, FARINE DE BLE ENRICHIE DE SEMOULE, LEVURE, HUILE DE SOYA, GLUCOSE-FRUCTOSE, SEL, STEAROYL-2-LACTYLATE DE SODIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE, ENZYME. 60 239.55 2.99 0.63 0.03 0 489.16 44.42 1.83 1.05 8.75 0 0 14.57 2.62 1 SLICE (50 G) 140 2 3 0.4 0 2 0 0 290 12 27 9 1 4 1 5 0 0 0 10 1. PLACE FROZEN DOUGH ON A GREASED SCREEN PAN. DEFROST OVERNIGHT IN A RETARDER. 2. PLACE BREAD ON PANS. GIVE 20 - 30 MINUTES FLOOR TIME. 3. PROOF UNTIL DOUBLE IN SIZE. 4. LET DRY 10 - 15 MINUTES AT ROOM TEMPERATURE. 5. AFTER FLOOR DRIED, SPRAY TOP SURFACE WITH WATER AND WHILE WET DUST WITH SEMOLINA FLOUR. SCORE TOP OF LOAF IN TIC-TAC-TOE PATTERN ABOUT 1.25 CM (1/2 ") DEEP. 6. BAKE UNTIL LOAF IS GOLDEN BROWN. OVEN TEMPERATURES: CONVENTIONAL: 375 F - 400 F (190 C - 205 C) CONVECTION: 350 F - 375 F (180 C - 190 C) MODE D'EMPLOI: 1. PLACER LA PATE SURGELEE SUR UNE PLAQUE GRILLAGEE PREALABLEMENT GRAISSEE. LAISSER DEGELER AU REFRIGERATEUR PENDANT TOUTE LA NIUT. 2. PLACER LES PAINS DANS LES MOULES. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQU'A CE QU'ILS AIENT DOUBLE EN VOLUME. 4. LAISSER SECHER A LA TEMPERATURE DE LA PIECE PENDANT 10 A 15 MINUTES. 5. UNE FOIS LA PATE SECHEE, VAPORISER LA SURFACE DU PAIN AVEC DE L'EAU ET (More...) MODE D'EMPLOI: 1. PLACER LA PATE SURGELEE SUR UNE PLAQUE GRILLAGEE PREALABLEMENT GRAISSEE. LAISSER DEGELER AU REFRIGERATEUR PENDANT TOUTE LA NUIT. 2. PLACER LES PAINS DANS LES MOULES. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQU'A CE QU'ILS AIENT DOUBLE EN VOLUME. 4. LAISSER SECHER A LA TEMPERATURE DE LA PIECE PENDANT 10 A 15 MINUTES. 5. UNE FOIS LA PATE SECHEE, VAPORISER LA SURFACE DU PAIN AVEC DE L'EAU ET SAUPOUDRER DE FARINE DE SEMOULE PENDANT QU'IL EST ENCORE MOUILLE, PRATIQUER DES INCISIONS EN FORME DE TIC-TAC-TOE D'ENVIRON 1.25 CM (1/2 ) DE PROFONDEUR. 6. CUIRE JUSQU'A CE QUE LE PAIN SOIT DORE. TEMPERATURES DU FOUR: FOUR CONVENTIONELLE: 190 C - 205 C (375 F - 400 F) FOUR A CONVECTION: 180 C - 190 C (350 F - 375 F) 10049800027432 049800027435 02743 VANILLA ARTIFICIALLY FLAVORED PUDDING POUDINGS AU VANILLE AROME ARTIFICIEL 017 PG-017-PUDDING BULK Published Branded 2.3 KG 6 8.63 21.92 18.25 46.36 12.25 31.12 32.65 14.81 30 13.61 1.117 .032 Kosher - Dairy 7 7 365 INGREDIENTS FOR CANADIAN MARKET: WATER, SUGAR, HYDROGENTAED COCONUT OIL, SKIM MILK POWDER, MODIFIED TAPIOCA STARCH, MODIFIED CORN STARCH, SODIUM CASEINATE (A MILK DERIVATVE), DEXTROSE, SALT, CARRAGEENAN, SODIUM STEAROYL-2-LACTYLATE, XANTHAN GUM, ARTIFICIAL FLAVOUR, POLYSORBATE 60, SORBITAN MONOSTEARATE, GUAR GUM, SODIUM ACID PYROPHOSPHATE, COLOUR. DO NOT PUT ON LABEL (FOR INFORMATION ONLY): INGREDIENTS POUR LE MARCHE CANADIEN: EAU, SUCRE, HUILE DE NOIX DE COCO HYDROGENEE, LAIT ECREME EN POUDRE, AMIDON DE TAPIOCA MODIFIE, AMIDON DE MAIS MODIFIE, CASEINATE DE SODIUM (UN DERIVE DE LAIT), DEXTROSE, SEL, CARRAGHENINE, STEAROYL-2-LACTYLATE DE SODIUM, GOMME DE XANTHANE, AROME ARTIFICIELLE, POLYSORBATE 60, MONOSTEARATE DE SORBITAN, GOMME DE GUAR, PYROPHOSPHATE ACIDE DE SODIUM, COLORANT. 130.7 162.29 7.46 7.38 0.03 1.25 132.91 21.91 0.1 18.41 1.92 0 0.38 62.35 0.04 1/2 CUP (130 G) 210 10 15 10 0 10 0 0 170 7 29 10 0 0 24 3 0 0 8 0 1. STORE FROZEN AT 0 F (-18 C) TO 10 F (-12 C) UNTIL READY TO USE. 2. THAW UNDER REFRIGERATION FOR 36 HOURS. NOTE: DO NOT REFREEZE. THIS WILL CAUSE BREAKDOWN. DO NOT THAW AT ROOM TEMPERATURE. STIR TO CREAMY CONSISTENCY BEFORE SERVING. 3. TO HOLD, STORE IN REFRIGERATOR FOR UP TO 14 DAYS OR AT ROOM TEMPERATURE FOR UP TO 3 HOURS. FROZEN SHELF LIFE: 365 DAYS. LABELED INSTRUCTIONS: STORE FROZEN. THAW UNDER REFRIGERATION. STIR AND SERVE. KEEP REFRIGERATED ONCE OPENED. Suivre les directives sur l’étiquette 0049800709355 70935 10" TRADITIONAL PAR BKD PIZZA CRUST CROUTE A PIZZA TRADITIONELLE PRE-CUITE 10" 178 PG-178-TRAD PARBAKED PIZZA Published Branded 198 GR 36 8.25 20.96 21.31 54.13 10.94 27.79 17.15 7.78 15.75 7.14 1.113 .032 NOT KOSHER 8 6 270 ENRICHED BLEACHED WHEAT FLOUR, WATER, YEAST, SALT, CANOLA OIL, SUGAR, MONO AND DIGLYCERIDES, PRESERVATIVE (CALCIUM PROPIONATE), L-CYSTEINE HYDROCHLORIDE. PRODUCT NAME: CROUTE A PIZZA TRADITIONELLE PRE-CUITE 10" INGREDIENTS: FARINE DE BLE ENRICHIE BLANCHIE, EAU, LEVURE, SEL, HUILE DE CANOLA, SUCRE, MONO ET DIGLYCERIDES, AGENT DE CONSERVATION (PROPIONATE DE CALCIUM), L-CYSTEINE CHLORHYDRATE. 66 276.58 5.26 0.68 0 0 584.22 48.85 1.7 1.05 8.46 0 0 75.62 2.98 1/3 PIZZA CRUST (57 G) 180 3.5 5 0.4 0 2 0 0 390 16 32 11 1 4 1 6 0 4 15 HANDLING INSTRUCTIONS: 1. REMOVE DESIRED NUMBER OF UNITS FROM CASE AND THEN RESEAL CASE. (FOR BEST RESULTS PRODUCT SHOULD BE THAWED BEFORE BAKING - 4 HOURS REFRIGERATED OR 30 MINUTES TO 1 HOUR AT ROOM TEMPERATURE). 2. PLACE CRUSTS ON SHEET PAN AND TOP AS DESIRED. 3. BAKE UNTIL CRUST IS GOLDEN BROWN AND CHEESE IS MELTED. CONVECTION OVENS: (190 C) 375 F, 6 - 9 MINUTES DECK OVENS: (260 C) 500 F, 7 - 10 MINUTES CONVEYER OVENS: (260 C) 500 F, 3 1/2 - 4 1/2 MINUTES ** PRODUCT MAY BE PLACED ON PAN, COVERED WITH PLASTIC AND HELD FOR UP TO 7 DAYS REFRIGERATED. MODE D'EMPLOI 1. RETIRER LE NOMBRE D'UNITES DESIRE DE LA CAISSE ET SCELLER LA CAISSE (POUR DE MEILLEURS RESULTATS, LAISSER DEGELER LE PRODUIT AU REFRIGERATEUR (PENDANT 4 HEURES OU A LA TEMPERATURE DE LA PIECE PENDANT 30 MINUTES A 1 HEURE). 2. PLACER LES CROUTES SUR UNE PLAQUE ET GARNIR AU GOUT. 3. CUIRE JUSQU'A CE QUE LE CROUTE SOIT DOREE ET QUE LE FROMAGE SOIT FONDU. CONVECTION : 190 C (375 F), 6 A 9 (More...) MODE D'EMPLOI: 1. RETIRER LE NOMBRE D'UNITES DESIRE DE LA CAISSE ET SCELLER LA CAISSE (POUR DE MEILLEURS RESULTATS, LAISSER DEGELER LE PRODUIT AU REFRIGERATEUR (PENDANT 4 HEURES OU A LA TEMPERATURE DE LA PIECE PENDANT 30 MINUTES A 1 HEURE).2. PLACER LES CROUTES SUR UNE PLAQUE ET GARNIR AU GOUT.3. CUIRE JUSQU'A CE QUE LE CROUTE SOIT DOREE ET QUE LE FROMAGE SOIT FONDU.CONVECTION : 190 C (375 F), 6 A 9 MINUTES A ETAGES: 260 C (500 F), 7 A 10 MINUTES.CONVOYEUR A AIR PROPULSE: 260 C (500 F), 3,5 A 4,5 MIN.** LE PRODUIT PEUT ETRE PLACE SUR UNE PLAQUE, RECOUVERT D'UNE PELLICULE. PLASTIQUE ET CONSERVE AU REFRIGERATEUR PENDANT 7 JOURS. 10057592721001 057592721004 72100 RICH 'N SMOOTH VAN ICING & FILLING 4/4K VANILLE GLACAGE ET GARNITURE 290 PG-290-IND. LIQUID Published Branded 4 KG 4 10.5 26.67 12 30.48 12 30.48 37.876 17.18 35.27 16 .875 .025 Kosher - Dairy 5 11 365 GLUCOSE-FRUCTOSE, WATER, HYDROGENATED PALM KERNEL OIL, HYDROGENATED SOYABEAN OIL, SODIUM CASEINATE (A MILK DERIVATIVE), SOYA PROTEIN CONCENTRATE, POLYSORBATE 60, MODIFIED CELLULOSE, SUGAR, SALT, ARTIFICIAL FLAVOR, POLYGLYCEROL ESTERS OF FATTY ACIDS, POTASSIUM SORBATE, SOYA LECITHIN, XANTHAN GUM. PRODUCT NAME: VANILLE GLACAGE ET GARNITURE INGREDIENTS: GLUCOSE-FRUCTOSE, EAU, HUILE DE PALMISTE HYDROGENEE, HUILE DE SOYA HYDROGENEE, CASEINATE DE SODIUM (UN DERIVE DE LAIT), PROTEINE DE SOYA CONCENTRE, POLYSORBATE 60, CELLULOSE MODIFIE, SUCRE, SEL, ESSENCE ARTIFICIELLE, ESTERS POLYGLYCEROLIQUES D'ACIDES GRAS, SORBATE DE POTASSIUM, LECITHINE DE SOYA, GOMME DE XANTHANE. 0 380.48 24.78 19 1.54 0.3 74.89 37.96 0.42 36.59 1.4 0.01 0.03 2.74 0.1 0 0 0 0 0 0 0 0 0 1. FOR BEST RESULTS ALLOW 2 DAYS TO COMPLETELY THAW IN REFRIGERATOR, AT 3 - 7 C (38 - 45 F). 2. REMOVE FROM REFRIGERATOR, MIX AND POUR THAWED LIQUID INTO A CLEAN, DRY MIXING BOWL. 3. PRODUCT SHOULD BE WHIPPED AT 7 - 10 C (45 - 50 F). 4. PRODUCT SHOULD COVER AT LEAST THE BOTTOM 1/4 OF BEATER. 5. WHIP FOR 6 TO 10 MINUTES AT MEDIUM SPEED UNTIL SOFT PEAKS FORM. 6. FOLD IN FLAVORING, FOOD COLORING OR DRAINED FRUIT AS DESIRED. 7. FINISH WHIPPING ON LOW SPEED, FOR APPROXIMATELY 1 MINUTE, UNTIL DESIRED TEXTURE IS OBTAINED. MODE D'EMPLOI: 1. POUR DE MEILLEURS RESULTATS, PREVOYIER UNE DECONGELATION DE 2 JOURS AU REFRIGERATEUR A UNE TEMPERATURE DE 3 A 7 C (38 A 45 F). 2. SORTIR DU REFRIGERATEUR, AGITER ET VERSER LA LIQUIDE DECONGELE DANS UN BOL A MELANGER PROPRE. 3. CE PRODUIT DOIT ETRE FOUETTER A UNE TEMPERATURE DE 7 A 10 C (45 A 50 F). 4. LE PRODUIT DOIT COUVIR AU MOINS LE QUART INFERIEUR DU FOUET. 5. FOUETTER PENDANT 6 A 10 MINUTES A VITESSE MOYENNE, JUSQU'A CE QUE (More...) Suivre les directives sur l'etiquette 00057592767675 057592767675 76767 7" SELF RISING SHEETED PIZZA DOUGH PATE A PIZZA 7" AUTO-LEVANTE 185 PG-185-SELF RISING PZA DAH Published Branded 170 GR 80 7 17.78 15.75 40.01 15.5 39.37 31.6 14.33 30 13.61 .989 .028 Kosher - Parve 9 6 150 INGREDIENTS FOR CANADIAN MARKET: ENRICHED WHEAT FLOUR, WATER, YEAST, SUGAR, HYDROGENATED SOYABEAN OIL, SALT, SODIUM ALUMINUM PHOSPHATE, SODIUM BICARBONATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID. MANUFACTURED ON SHARED EQUIPMENT WITH SOYA. DO NOT PUT ON LABEL (FOR INFORMATION ONLY): INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE, EAU, LEVURE, SUCRE, HUILE DE SOYA HYDROGENEE, SEL, PHOSPHATE DOUBLE D'ALUMINIUM ET DE SODIUM, BICARBONATE DE SODIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE. MANUFACTURE SUR DE L'EQUIPEMENT PARTAGE AVEC DU SOYA. 49 222.42 1.94 0.47 0.48 0 689.22 43.08 1.62 3.36 8.17 0 0 15.06 2.53 1/3 PIZZA CRUST (42 G) 110 1 1 0.2 0.2 2 0 0 340 14 21 7 1 3 2 4 0 0 0 8 DECK OVEN: PREHEAT OVEN TO 500F (260 C), PLACE PIZZA ON A BAKING PAN. PLACE IN OVEN AND BAKE FOR APPROXIMATELY 12 TO 15 MINUTES. OVEN TEMPERATURES MAY VARY, ADJUST BAKING TIME AND TEMPERATURE ACCORDINGLY. PIZZA IS DONE WHEN CHEESE IS MELTED AND EDGES ARE GOLDEN BROWN. CONVEYOR OVEN: PREHEAT OVEN TO 500F (260 C), PLACE PIZZA ON A BAKING PAN. PLACE IN OVEN AND BAKE FOR APPROXIMATELY 5 MINUTES. OVEN TEMPERATURES MAY VARY, ADJUST BAKING TIME AND TEMPERATURE ACCORDINGLY. PIZZA IS DONE WHEN CHEESE IS MELTED AND EDGES ARE GOLDEN BROWN. CONVECTION OVEN: PREHEAT OVEN TO 375F (190 C), PLACE PIZZA ON A BAKING PAN. PLACE IN OVEN AND BAKE FOR APPROXIMATELY 10 TO 12 MINUTES. OVEN TEMPERATURES MAY VARY, ADJUST BAKING TIME AND TEMPERATURE ACCORDINGLY. PIZZA IS DONE WHEN CHEESE IS MELTED AND EDGES ARE GOLDEN BROWN. RACK OVEN: PREHEAT OVEN TO 350F (175 C), PLACE PIZZA ON A BAKING PAN. PLACE IN OVEN AND BAKE FOR APPROXIMATELY 15 TO 18 MINUTES. OVEN TEMPERATURES MAY VARY, ADJUST BAKING (More...) Suivre les directives sur l’étiquette 00049800105577 750903105578 10557 JWA UNICED 1/4" SHEET CHOCO CAKE ART FLVR JWA GATEAUX CHOCOLAT RECTANGLE (¼ PLAQUE) 663 PG-663-JWA UNICED SHEET CAKE Published Branded 595 GR 12 12.75 32.39 17.75 45.09 13.25 33.66 18.25 8.28 15.75 7.14 1.735 .049 Kosher - Dairy 4 7 270 INGREDIENTS FOR CANADIAN MARKET: SUGAR, WATER, ENRICHED BLEACHED WHEAT FLOUR, SOYABEAN OIL, ALKALI PROCESSED COCOA, HYDROGENATED SOYABEAN AND COTTONSEED OILS, SKIM MILK POWDER, DRIED EGG WHITE, DRIED EGG YOLK, PROPYLENE GLYCOL MONO AND DIESTERS OF FATS AND FATTY ACIDS, MONO AND DIGLYCERIDES, SODIUM BICARBONATE, SALT, SODIUM ACID PYROPHOSPHATE, NATURAL AND ARTIFICIAL FLAVOUR (CONTAINS MILK INGREDIENTS), MODIFIED TAPIOCA STARCH, POLYSORBATE 60, GLUCOSE SYRUP SOLIDS, SODIUM CASEINATE (A MILK DERIVATIVE), MODIFIED CORN STARCH, MONOCALCIUM PHOSPHATE, SOYA LECITHIN, SODIUM STEAROYL-2-LACTYLATE, GUAR GUM, XANTHAN GUM, COLOUR. PRODUCT NAME: GATEAU QUART PLAQUE NON DECORE CHOCOLAT SAVEUR ARTIFICIELLE INGREDIENTS POUR LE MARCHE CANADIEN: SUCRE, EAU, FARINE DE BLE ENRICHIE BLANCHIE, HUILE DE SOYA, CACAO TRAITE A L'ALCALI, HUILE DE SOYA ET COTON HYDROGENEE, LAIT ECREME EN POUDRE, POUDRE DE BLANC D'OEUF, POUDRE DE JAUNE D'OEUF, GLYCOL DE PROPYLENE MONO ET DIESTERS DES GRAISSES ET DES ACIDES GRAS, MONO ET DIGLYCERIDES, BICARBONATE DE SODIUM, SEL, PYROPHOSPHATE ACIDE DE SODIUM, AROME NATURELLE ET ARTIFICIELLE (CONTIENT DES INGREDIENTS DE LAIT), AMIDON DE TAPIOCA MODIFIE, POLYSORBATE 60, SOLIDES DE SIROP DE GLUCOSE, CASEINATE DE SODIUM (UN DERIVE DE LAIT), AMIDON DE MAIS MODIFIE, PHOSPHATE MONOCALCIQUE, LECITHINE DE SOYA, STEAROYL-2-LACTYLATE DE SODIUM, GOMME DE GUAR, GOMME DE XANTHANE, COLORANT. 74 321.65 10.08 2.64 1.12 24.46 632.25 50.3 1.69 30.72 7.18 0 0.17 59.63 1.27 1/8 CAKE (74 G) 240 7 11 2 1 14 20 6 470 19 37 12 1 5 23 5 0 0 4 6 HANDLING INSTRUCTIONS NOT REQUIRED. Suivre les directives sur l’étiquette 00057592735414 057592735414 73541 100% WHOLE WHEAT BREAD DOUGH PATE A PAIN DE BLE ENTIER 100% 060 PG-060-BREAD DOUGH Published Branded 538 GR 24 8.13 20.65 15.81 40.16 11.56 29.36 30.028 13.62 28.5 12.93 .86 .024 Kosher - Parve 8 10 120 WHOLE WHEAT FLOUR, WATER, WHOLE GRAIN WHOLE WHEAT FLOUR, YEAST, WHEAT GLUTEN, GLUCOSE-FRUCTOSE, SOYABEAN OIL, SALT, SODIUM STEAROYL-2-LACTYLATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, ENZYME. PRODUCT NAME: PATE A PAIN DE BLE ENTIER 100% INGREDIENTS: FARINE DE BLE ENTIER, EAU, FARINE DE GRAINS ENTIERS ET DE BLE ENTIER, LEVURE, GLUTEN DE BLE, GLUCOSE-FRUCTOSE, HUILE DE SOYA, SEL, STEAROYL-2-LACTYLATE DE SODIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE, ENZYME. 56.5 218.74 2.61 0.6 0.02 0.01 431.52 38.94 5.05 1.61 9.86 0 0.94 22.84 1.93 1 SLICE (50 G) 120 1.5 2 0.3 0 2 0 0 240 10 22 7 3 11 1 6 0 0 2 8 1. PLACE FROZEN DOUGH ON A LINED SHEET PAN. COVER WITH SILICONE PAPER AND IDENTIFY BREAD. DEFROST OVERNIGHT IN THE RETARDER. 2. ROLL DOUGH INTO WHOLE WHEAT FLOUR, THEN PLACE IN BREAD PANS SEAM SIDE DOWN. GIVE 20 - 30 MINUTES FLOOR TIME. 3. PROOF UNTIL THE CROWN OF THE BREAD IS 1" (2.5 CM) ABOVE THE TOP OF THE PAN. 4. BAKE UNTIL THE SIDES AND THE TOP OF THE LOAF ARE GOLDEN BROWN. OVEN TEMPERATURE: CONVENTIONAL: 375 F - 400 F (190 C - 205 C) CONVECTION: 350 F (180 C) MODE D'EMPLOI: 1. PLACER LES MORECEAUX DE PATE SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN, COUVRIR D'UNE PELLICULE SILICONE ET IDENTIFIER LE PRODUIT. LAISSER DEGELER AU REFRIGERATEUR PENDANT TOUTE LA NUIT. 2. ROULER LE PATE DANS DE LA FARINE DE BLE ENTIER. PLACER ENSUITE LA PATE A PAIN DANS LES MOULES, LE JOINT EN DESSOUS. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQU'A CE QUE LA COURONNE DU PAIN DEPASSE D'UN DE 1" (2.5 CM) AU DESSUS DU MOULE. 4. CUIRE JUSQU'A (More...) MODE D'EMPLOI: 1. PLACER LES MORECEAUX DE PATE SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN, COUVRIR D'UNE PELLICULE SILICONE ET IDENTIFIER LE PRODUIT. LAISSER DEGELER AU REFRIGERATEUR PENDANT TOUTE LA NUIT. 2. ROULER LE PATE DANS DE LA FARINE DE BLE ENTIER. PLACER ENSUITE LA PATE A PAIN DANS LES MOULES, LE JOINT EN DESSOUS. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQU'A CE QUE LA COURONNE DU PAIN DEPASSE D'UN DE 1" (2.5 CM) AU DESSUS DU MOULE. 4. CUIRE JUSQU'A CE QUE LE DESSUS ET LES COTES DES PAINS SOIENT DORES. TEMPERATURE DU FOUR: CONVENTIONNEL: 375 F A 400 F (190 C A 205 C) A CONVECTION: 350 F (180 C) 00057592704809 057592704809 70480 JACK ASTOR'S PARBAKED PAN BREAD PAIN DE CASSEROLE PRE-CUIT JACK ASTOR'S 304 PG-304-PL PAR BAKED Non Published Private Label 213 GR 32 12.8 32.51 24.76 62.89 12.99 32.99 17.15 7.78 15 6.8 2.382 .067 NOT KOSHER 6 6 180 INGREDIENTS FOR CANADIAN MARKET: ENRICHED BLEACHED WHEAT FLOUR, WATER, YEAST, VEGETABLE OIL (CANOLA AND/OR SOYABEAN OIL), SALT, GLUCOSE-FRUCTOSE AND/OR SUGAR, SODIUM STEAROYL-2-LACTYLATE, MONO AND DIGLYCERIDES, CALCIUM PROPIONATE, ENZYMES, AZODICARBONAMIDE, ASCORBIC ACID. THIS PRODUCT MAY CONTAIN SOYA, SESAME SEEDS AND/OR DAIRY INGREDIENTS. PRODUCT NAME: PAIN DE CASSEROLE PRE-CUIT JACK ASTOR'S INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE BLANCHIE, EAU, LEVURE, HUILE VEGETALE (HUILE DE CANOLA ET/OU SOYA), SEL, GLUCOSE-FRUCTOSE ET/OU SUCRE, STEAROYL-2-LACTYLATE DE SODIUM, MONO ET DIGLYCERIDES, PROPIONATE DE CALCIUM, ENZYMES, AZODICARBONAMIDE, ACIDE ASCORBIQUE. CE PRODUIT PEUT CONTENIR DE LA SOYA, DES GRAINES DE SESAME ET/OU SUBSTANCES LAITIERES. 50 252.79 2.87 0.2 0 0 491.1 46.8 2 3.1 9.94 0.00 0 60.7 3.8 1 SLICE (50 G) 130 1.5 2 0 0 0 0 0 250 10 23 8 1 4 2 5 0 2 15 1. REMOVE DESIRED QUANTITY FROM THE CASE AND RETURN THE REMAINDER PROMPTLY TO THE FREEZER. 2. PLACE PRODUCT ON BAKING PAN LINER. 3. BAKE TO DESIRED COLOR AND CRUST. CONVECTION OVEN 325 F (163 C) (FROZEN PRODUCT): 8 -12 MINUTES CONVECTION OVEN 325 F (163 C) (THAWED PRIODUCT): 5 -10 MINUTES DECK OVEN 400 F (205 C) (FROZEN PRODUCT): 8 -12 MINUTES DECK OVEN 400 F (205 C) (THAWED PRODUCT): 5 -10 MINUTES Suivre les directives sur l’étiquette 10057592794500 057592794503 79450 CAN MAN 2.75 OZ 5/2.0625 LB MANICOTTI 2.75 OZ 5/2.0625 LB 519 PG-519-OTHER PASTA Published Branded 78 GR 60 6 15.24 16.5 41.91 9.5 24.13 11.02 5 10 4.54 .544 .015 NOT KOSHER 12 11 365 INGREDIENTS: RICOTTA CHEESE (Whole Milk, Whey, Skim Milk, Cream, Vinegar, Salt, Xanthan Gum, Locust Bean Gum, Guar Gum), ENRICHED WHEAT FLOUR, WATER, MOZZARELLA CHEESE (Milk, Bacterial Culture, Salt, Enzymes, Skim Milk), LIQUID WHOLE EGGS, FROZEN EGG WHITES, ROMANO CHEESE (Sheep’s Milk, Bacterial Culture, Salt, Rennet), SALT, SPICES. INGRÉDIENTS: FROMAGE RICOTTA (Lait Entier, Lactosérum, Lait Écrémé, CrPme, Vinaigre, Sel, Gomme Xanthane, Gomme de Caroube, Gomme de Guar), FARINE DE BLÉ ENRICHIE, EAU, FROMAGE MOZZARELLA (Lait, Culture Bactérienne, Sel, Enzymes, Lait Écrémé), OEUFS ENTIERS LIQUIDES, BLANCS D’OEUF CONGELÉ, FROMAGE ROMANO (Lait de Brebis, Culture Bactérienne, Sel, Présure), SEL, ÉPICES. 225 9.5 5.6 .35 43.7 168 23.3 1.5 3.0 10.6 155.9 0.1 214 1.4 FOLLOW INSTRUCTIONS ON CASES Suivre les directives sur l’étiquette 00057592290043 057592290043 29004 TDL 46569 DANISH APPLE CHEESE POCHETTE DANOISE PRE-ETUVEE AUX POMMES 156 PG-156-TDL PL SWEET GOODS Non Published Private Label 99 GR 50 7 17.78 17.75 45.09 12.5 31.75 12.238 5.55 10.94 4.96 .899 .025 Not Kosher 7 8 120 ENRICHED WHEAT FLOUR (FLOUR, ENZYME, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), CHEESE FILLING (CREAM CHEESE (CREAM, SKIM MILK, MILK, BACTERIAL CULTURE, WATER, SALT, CAROB BEAN GUM), HIGH FRUCTOSE CORN SYRUP (GLUCOSE-FRUCTOSE), MODIFIED CORN STARCH, MALTODEXTRIN, HYDROGENATED SOYABEAN AND COTTONSEED OILS, ARTIFICIAL FLAVOUR, GELLAN GUM, SODIUM CITRATE, XANTHAN GUM, LOCUST BEAN GUM, CARRAGEENAN, SALT, TARTARIC ACID, TO PRESERVE FRESHNESS (POTASSIUM SORBATE, SULPHITING AGENTS), COLOURS (TITANIUM DIOXIDE, YELLOW 5 (TARTRAZINE), YELLOW 6 (SUNSET YELLOW))), WATER, APPLE FILLING (HIGH FRUCTOSE CORN SYRUP (GLUCOSE-FRUCTOSE), DRIED APPLES, MODIFIED CORN STARCH, SUGAR, SALT, FANCY MOLASSES, CITRIC ACID, SPICES, TO PRESERVE FRESHNESS (POTASSIUM SORBATE, SULPHITING AGENTS), ARTIFICIAL COLORS (YELLOW 5 (TARTRAZINE), YELLOW 6 (SUNSET YELLOW))), HYDROGENATED SOYABEAN AND/OR COTTONSEED OILS, SUGAR, SKIM MILK, YEAST, DEXTROSE, CONTAINS LESS THAN 2% OF THE (More...) FARINE DE BLE ENRICHIE (FARINE, ENZYME, NIACINAMIDE, FER, MONONITRATE DE THIAMINE, RIBOFLAVINE, ACIDE FOLIQUE), GARNITURE AU FROMAGE (FROMAGE A LA CREME, CREME, LAIT ECREME, LAIT, CULTURE BACTERIENNE, EAU, SEL, GOMME DE CAROUBE), GLUCOSE-FRUCTOSE, AMIDON DE MA?S MODIFIE, MALTODEXTRIN, HUILES DE SOYA ET DE COTON HYDROGENEES, ESSENCE ARTIFICIELLE, GOMME DE GELLAN, CITRATE DE SODIUM, GOMME DE XANTHANE, GOMME DE CAROUBIER, CARRAGHENINE, SEL, ACIDE TARTRIQUE, AGENTS DE CONSERVATION (SORBATE DE POTASSIUM, AGENT SULFUREUX), COLORANTS (BIOXYDE TITANIQUE, JAUNE 5 (TARTRAZINE), JAUNE 6 (COUCHER DE SOLEIL)), EAU, GARNITURE AUX POMMES (GLUCOSE-FRUCTOSE, POMMES DESSECHEES, AMIDON DE MA?S MODIFIE, SUCRE, SEL, MELASSE QUALITE FANTAISIE, ACIDE CITRIQUE, EPICES, AGENTS DE CONSERVATION (SORBATE DE POTASSIUM, AGENT SULFUREUX), COLORANTS (JAUNE 5 (TARTRAZINE), JAUNE 6 (COUCHER DE SOLEIL)), HUILES DE SOYA OU/ET COTON HYDROGENEES, SUCRE, LAIT ECREME, LEVURE, DEXTROSE, CONTIENT MOINS DE 2% DE CE (More...) 92 278.38 11.44 5.34 0.19 8.8 232.66 39.13 1.15 16.56 4.73 14.46 0.19 26.17 1.3 1 DANISH (92 G) 260 11 17 5 0.2 5 10 3 220 9 37 12 1 4 16 5 2 0 2 8 KEEP FROZEN REMOVE DESIRED AMOUNT OF DANISH FROM THE SHIPPER. RESEAL BOX AND RETURN TO FREEZER IMMEDIATELY.PRE-HEAT GARLAND OVEN TO 325F.PLACE 12 DANISH ON A BAKING TRAY LINED WITH SILICONE PAPER. PRODUCT IS READY TO BAKE.DO NOT THAW.BAKE IN PRE-HEATED OVEN FOR 10 MINUTES WITH LOW FAN, FURTHER 12-14 MINUTES WITH HIGH FAN. OR UNTIL GOLDEN BROWN. WHILE WARM, BRUSH WITH SUGAR SYRUP. LET COOL. FINISH WITH VANILLA ICING.BAKING TIMES WILL VARY DEPENDING ON TYPE OF OVEN. NOTE: PRE-PROOFED PASTRIES ARE VERY DELICATE. PLEASE HANDLE CAREFULLY. Suivre les directives sur l’étiquette 00049800048102 049800048102 04810 BRONZE: CHOCOLATE CHIP COOKIE DOUGH PATE A BISCUITS BRONZE AUX BRISURES DE CHOCOLAT 063 PG-063-MRS. RICH'S BRONZE Published Branded 28.35 GR 240 6.13 15.57 14.5 36.83 10.69 27.15 16.05 7.28 15 6.8 .55 .016 Kosher - Dairy 10 11 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED BLEACHED WHEAT FLOUR, SUGAR, HYDROGENATED SOYABEAN OIL, CHOCOLATE CHIPS (SUGAR, CHOCOLATE LIQUOR, MILKFAT, COCOA BUTTER, NATURAL FLAVOUR, SOYA LECITHIN, ARTIFICIAL FLAVOUR), WATER, GLUCOSE-FRUCTOSE, MODIFIED CORN STARCH, REFINER'S MOLASSES, HYDROGENATED COTTONSEED OIL, BAKING POWDER, DRIED WHOLE EGG, SALT, SODIUM BICARBONATE, ARTIFICIAL FLAVOUR. MANUFACTURED ON SHARED EQUIPMENT WITH PEANUTS AND TREE NUTS PRODUCT NAME: BRONZE: PÂTE À BISCUITS AUX BRISURES DE CHOCOLAT INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE BLANCHIE, SUCRE, BRISURES DE CHOCOLAT (SUCRE, LIQUEUR DE CHOCOLAT, GRAS DE LAIT, BEURRE DE CACAO, AROME NATURELLE, LECITHINE DE SOYA, AROME ARTIFICIELLE), HUILE DE SOYA HYDROGENEE, EAU, GLUCOSE-FRUCTOSE, AMIDON DE MAIS MODIFIE, MELASSE DE RAFFINEUR, HUILE DE COTON HYDROGENEE, POUDRE A PATE, POUDRE D'OEUF ENTIER, BICARBONATE DE SODIUM, SEL, AROME ARTIFICIELLE. PRODUIT AVEC UN EQUIPEMENT AYANT ETE EN CONTACT AVEC DES ARACHIDES, ET DES NOIX 28.3 421.02 17.83 6.11 4.29 2.89 288.38 60.7 1.81 34.4 4.33 0 0 46.09 2.49 1 COOKIE (26 G) 120 5 8 1.5 1 3 0 0 80 3 17 6 1 2 10 1 0 0 2 6 KEEP PRODUCT FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 1. REMOVE FROZEN COOKIE PIECES FROM CASE AND PLACE 24 COOKIES (6 X 4) ONTO A PARCHMENT PAPER LINED FULL SHEET PAN. 2. BAKING TIME AND TEMPERATURE GUIDELINES: DECK AND ROTARY OVEN: 350 F (175 C) FOR 15 - 18 MINUTES COMMERCIAL CONVECTION OVEN: 300 F (150 C) FOR 12 - 15 MINUTES RACK OVEN: 325 F (160 C) FOR 11 - 14 MINUTES (NOTE: OVEN TEMPERATURES VARY; BAKE COOKIES UNTIL LIGHTLY BROWN. COOKIES WILL CONTINUE TO BAKE AS THEY COOL ON PAN. DO NOT OVERBAKE). 3. REMOVE FROM OVEN AND COOL COMPLETELY ON BAKING PAN BEFORE DISPLAYING OR PACKAGING. MODE D'EMPLOI: GARDER LE PRODUIT AU CONGEATEUR A 0 F (-18 C) OU MOINS JUSQU'A L'UTILISATION. 1. RETIRER LES MORCEAUX DE BISCUITS SURGELES DE LA CAISSE ET DISPOSER 24 BISCUITS (6 X 4) SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. 2. TEMPS DE CUISSON ET GUIDES DE TEMPERATURE: FOUR A ETAGE OU ROTATIF : 350 F (175 C) PENDANT 15 A 18 MINUTES FOUR A CONVECTION (More...) Suivre les directives sur l’étiquette 00057592756785 057592756785 75678 3" UNSWEETENED TART SHELL TARTELETTES 3" (NON SUCREES) 470 PG-470-TART SHELLS Published Branded 20 GR 200 6.25 15.88 13.5 34.29 9 22.86 9.5 4.31 8.75 3.97 .439 .012 NOT KOSHER 8 13 365 ENRICHED WHEAT FLOUR, VEGETABLE SHORTENING (HYDROGENATED SOYABEAN AND COTTONSEED OILS), WATER, WHEY POWDER, SALT, BAKING POWDER, PRESERVATIVE (SULPHITING AGENT), FARINE DE BLE ENRICHIE, SHORTENING VEGETALE (HUILE DE SOYA ET COTON HYDROGENEE), EAU, POUDRE LACTOSERUM, SEL, POUDRE A PATE, AGENTS DE CONSERVATION (AGENT SULFUREX). 20 450.98 27.17 5.7 5.32 0 416.5 46.8 1.63 0.67 4.8 5.65 0.07 25.55 3.29 1 TART SHELL (20 G) 90 5 8 1 1 2 0 0 85 3 9 3 0 0 0 1 FOLLOW INSTRUCTIONS ON CASES Suivre les directives sur l’étiquette 00057592733816 057592733816 73381 75% WHOLE WHEAT KAISER ROLL DOUGH PATE A PETIT PAIN KAISER DE BLE ENTIER 75% 320 PG-320-CRUSTY ROLLS Published Branded 78 GR 108 7.25 18.42 15.81 40.16 11.56 29.36 19.655 8.92 18.56 8.42 .767 .022 Kosher - Parve 10 10 120 WATER, WHOLE WHEAT FLOUR, WHOLE GRAIN WHOLE WHEAT FLOUR, ENRICHED UNBLEACHED WHEAT FLOUR, YEAST, GLUCOSE-FRUCTOSE, WHEAT GLUTEN, SOYABEAN OIL, SALT, SODIUM STEAROYL-2-LACTYLATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, COLOUR, ASCORBIC ACID, ENZYME. PRODUCT NAME: PATE A PETIT PAIN KAISER DE BLE ENTIER 75% INGREDIENTS: EAU, FARINE DE BLE ENTIER, FARINE DE GRAINS ENTIERS ET DE BLE ENTIER, FARINE DE BLE ENRICHIE NON-BLANCHIE, LEVURE, GLUCOSE-FRUCTOSE, GLUTEN DE BLE, HUILE DE SOYA, SEL, STEAROYL-2-LACTYLATE DE SODIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, COLORANT, ACIDE ASCORBIQUE, ENZYME. 77.9 233.48 3.11 0.69 0.03 0.02 439.34 41.3 4.31 3.12 10.08 0 0.64 22.59 2.14 1 ROLL (66 G) 180 2.5 4 0.5 0 3 0 0 340 14 32 11 3 13 2 8 0 0 2 10 1. PLACE FROZEN DOUGH ON A LINED SHEET PAN. COVER AND DEFROST OVERNIGHT IN THE RETARDER. 2. PAN 3 X 5. GIVE 20 - 30 MINUTES FLOOR TIME. 3. PROOF UNTIL DOUBLE IN SIZE. 4. BAKE UNTIL GOLDEN BROWN (BRUSH WITH BUTTER/MARGARINE IF DESIRED WHILE HOT). OVEN TEMPERATURE: CONVENTIONAL: 375 F - 400 F (190 C - 205 C) CONVECTION: 350 F (180 C) MODE D'EMPLOI: 1. PLACER LA PATE CONGELEE SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. COUVRIR ET LAISSER DEGELER AU REFRIGERATEUR PENDANT TOUTE LA NUIT. 2. PLACER EN RANGEES DE 3 X 5. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQU'A CE QUE LES PETITS PAINS AIENT DOUBLE DE VOLUME. 4. CUIRE JUSQU'A CE QUE LE TOUT SOIT DORE (BADIGEONNER DE BEURRE/MARGARINE PENDANT QU'ILS SONT ENCORE CHAUDS, SI DESIRE). TEMPERATURE DU FOUR: CONVENTIONNEL: 375 F A 400 F (190 C A 205 C) A CONVECTION: 350 F (180 C) MODE D'EMPLOI: 1. PLACER LA PATE CONGELEE SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. COUVRIR ET LAISSER DEGELER AU REFRIGERATEUR PENDANT TOUTE LA NUIT. 2. PLACER EN RANGEES DE 2 X 8. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQU'A CE QUE LES PETITS PAINS AIENT DOUBLE DE VOLUME. 4. CUIRE JUSQU'A CE QUE LE TOUT SOIT DORE (BADIGEONNER DE BEURRE/MARGARINE PENDANT QU'ILS SONT ENCORE CHAUDS, SI DESIRE). TEMPERATURE DU FOUR: CONVENTIONNEL: 190 C - 205 C (375 F - 400 F) A CONVECTION: 180 C (350 F) 00773889152480 773889152480 15248 FTO MAPLE FLV BRAIDED DANISH DGH ART FL PATISSERIE DANOISE TRESSEE FTO AVEC GARNITURE A L'AROME D'ERABLE ART 085 PG-085-FTO/PROOFED LAMINATE Non Published Branded 99 GR 70 7 17.78 17.88 45.42 12.63 32.08 17.813 8.08 15.31 6.94 .915 .026 Kosher - Dairy 7 8 90 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, MAPLE FILLING (WATER, SUGAR, CORN SYRUP, MODIFIED CORN STARCH, VEGETABLE OIL, MICROCRYSTALLINE CELLULOSE, GLUCONO DELTA LACTONE, PRESERVATIVE (POTASSIUM SORBATE), COLOUR, NATURAL AND ARTIFICIAL FLAVOUR, POLYSORBATE 60), PALM OIL, WATER, SUGAR, CANOLA OIL, MARGARINE (VEGETABLE OILS (PALM, CANOLA, MODIFIED PALM), WATER, MONO AND DIGLYCERIDES, ARTIFICIAL FLAVOUR, PRESERVATIVE (POTASSIUM SORBATE), CITRIC ACID, VITAMIN A, VITAMIN D), YEAST, SALT, WHEAT GLUTEN, BUTTERMILK POWDER, DRIED EGG YOLK, CORN SYRUP SOLIDS, WHEY PROTEIN CONCENTRATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DLIGLYCERIDES, SODIUM STEAROYL-2-LACTYLATE, MONOGLYCERIDES, SOYA LECITHIN, CITRIC ACID, COLOUR, ASCORBIC ACID, AZODICARBONAMIDE. PRODUCT NAME: PATISSERIE DANOISE TRESSEE FTO AVEC GARNITURE A L'AROME D'ERABLE AROME ARTIFICIELLE INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, REMPLISSAGE AUX D'ERABLE (EAU, SUCRE, SIROP DE MAIS, AMIDON DE MAIS MODIFIE, HUILE DE VEGETALE, CELLULOSE MICRO-CRYSTALLINE, LACTONE GLUCONO DELTA, AGENT DE CONSERVATION (SORBATE DE POTASSIUM), COLORANT, AROME NATURELLE ET ARTIFICIELLE, POLYSORBATE 60), HUILE DE PALME, EAU, SUCRE, HUILE DE CANOLA, MARGARINE (HUILE DE VEGETALE (DE PALME, CANOLA, PALMISTE MODIFIE), EAU, MONO ET DIGLYCERIDES, AROME ARTIFICIELLE, AGENT DE CONSERVATION (SORBATE DE POTASSIUM), ACIDE CITRIQUE, VITAMINE A, VITAMINE D), LEVURE, SEL, GLUTEN DE BLE, BABEURRE EN POUDRE, JAUNE D'OEUF SEC, SOLIDS DE SIROP DE MAIS, PROTINIQUE DE LACTOSERUM CONCENTRE, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, STEAROYL-2-LACTYLATE DE SODIUM, MONOGLYCERIDES, LECITHINE DE SOYA, ACIDE CITRIQUE, COLORANT, ACIDE ASCORBIQUE, AZODICARDONAMIDE. 99 381.7 17.42 8.05 0.2 0.51 266.97 51.29 1.06 20.08 4.94 0.07 4.9 34.22 1.39 1 DANISH (83 G) 380 17 27 8 0.2 41 0 0 260 11 51 17 1 4 20 5 0 8 4 10 KEEP FROZEN UNTIL READY TO USE. 1. REMOVE DESIRED AMOUNT OF DANISH FROM THE SHIPPER. RESEAL BOX AND RETURN TO FREEZER IMMEDIATELY. 2. PRE-HEAT OVEN TO 340 F (170 C). CONVECTION OVEN: 375 F (190 C). 3. PLACE 12 DANISH ON A BAKING TRAY LINED WITH SILICONE PAPER. PRODUCT IS READY TO BAKE, DO NOT THAW. 4. BAKE IN PRE-HEATED OVEN FOR 15 TO 20 MINUTES OR UNTIL GOLDEN BROWN. 5. WHILE WARM, BRUSH WITH APRICOT GLAZE OR MAPLE SYRUP. OPTIONAL: SPRINKLE PECAN PIECES ON TOP. OR WHEN COOL, FINISH WITH VANILLA HEAT 'N ICE. 6. BAKING TIMES WILL VARY DEPENDING ON TYPE OF OVEN. NOTE: PRE-PROOFED PASTRIES ARE VERY DELICATE. PLEASE HANDLE CAREFULLY. Suivre les directives sur l’étiquette 00057592791373 79137 FLAX BREAD PAIN DE LIN 345 PG-345-P.B. LOAVES Published Branded 500 GR 20 13.4 34.04 19.7 50.04 15.7 39.88 24 10.89 22 9.98 2.398 .068 Kosher - Parve 3 6 365 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, CRACKED WHEAT, FLAX SEEDS, RYE FLOUR, FLAKED RYE MEAL, SESAME SEEDS, ROLLED OATS, NATURAL DEHYDRATED SOURDOUGH (RYE FLOUR, BACTERIAL CULTURE), SEA SALT, DOUGH CONDITIONER (RYE FLOUR, PARTIALLY MODIFIED MALT FLOUR, MALT EXTRACT, LACTIC ACID, ASCORBIC ACID), YEAST. PRODUCT NAME: PAIN DE LIN INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, BLE CONCASSE, GRAINES DE LIN, FARINE DE SEIGLE, SEIGLE CONCASSE, GRAINES DE SESAME, FLOCONS D'AVOINE, LEVAIN DE SEIGLE (FARINE DE SEIGLE, CULTURE BACTERIENNE), SEL DE MER, CONDITIONNEUR DE LA PATE (FARINE DE SEIGLE, FARINE DE MALT PARTIELLEMENT MODIFIE, EXTRAIT DE MALT, ACIDE LACTIQUE, ACIDE ASCORBIQUE), LEVURE. 56 258.04 4.93 0.54 0 0 521.55 43.8 4.63 0.18 9.61 0.01 3.43 55.43 2.84 2 OZ (56 G/ ABOUT 1 INCH SLICE) 140 3 4 0.3 0 2 0 0 290 12 25 8 3 10 0 5 4 2 10 Baking Instructions: Oven Temperature From Frozen State From Thawed State Convection 350 F (175 C) Rolls/Breadsticks 5-12 Min. Rolls/Breadsticks 5-12 Min. Breads 8-15 Min. Breads 8-12 Min. Deck or Rack 375 F (190 C) Rolls/Breadsticks 10-15 Min. Rolls/Breadsticks 8-12 Min. Breads 10-15 Min. Breads 8-12 Min. Conveyor/Impinger 425 F (220 C) Rolls/Breadsticks 5-8 Min. Rolls/Breadsticks 5-8 Min. Breads 5-8 Min. Breads 5-8 Min. Suggested times and temperatures will vary by operation. Mode de cuisson: Four Temperature A l'etat congele A l'etat decongele Convection 350 F Petits pains/Batonnets 5 a 12 min. Petits pains/Batonnets 5 a 12 min. (175 C) Pains 8 a 15 min. Pains 8 a 12 min. Four a pont ou chariot 375 F Petits pains/Batonnets 10 a 15 min. Petits pains/Batonnets 8 a 12 min. (190 C) Pains 10 a 15 min. Pains 8 a 12 min. Convoyeur/Impinge 425 F Petits pains/Batonnets 5 a 8 min. Petits pains/Batonnets 5 a 8 min. (220 C) Pains 5 a 8 (More...) Mode de cuisson: Four Temperature A l'etat congele A l'etat decongele Convection 350 F Petits pains/Batonnets 5 a 12 min. Petits pains/Batonnets 5 a 12 min. (175 C) Pains 8 a 15 min. Pains 8 a 12 min. Four a pont ou chariot 375 F Petits pains/Batonnets 10 a 15 min. Petits pains/Batonnets 8 a 12 min. (190 C) Pains 10 a 15 min. Pains 8 a 12 min. Convoyeur/Impinge 425 F Petits pains/Batonnets 5 a 8 min. Petits pains/Batonnets 5 a 8 min. (220 C) Pains 5 a 8 min Pains 5 a 8 min. Les temperatures et les temps de cuisson varieront selon l'operation 00750903900289 90028 JWA UNICED 7" YELLOW LAYER CAKE GATEAU JAUNE 7" NON DECORE 660 PG-660-JWA UNICED Published Branded 283.5 GR 24 9.5 24.13 20.25 51.44 14.25 36.2 17 7.71 15 6.8 1.586 .045 Kosher - Dairy 4 7 270 INGREDIENTS FOR CANADIAN MARKET: SUGAR, ENRICHED BLEACHED WHEAT FLOUR, WATER, SOYABEAN OIL, HYDROGENATED SOYABEAN AND COTTONSEED OILS, SKIM MILK POWDER, DRIED EGG WHITE, DRIED EGG YOLK, GLUCOSE SYRUP SOLIDS, MODIFIED CORN STARCH, PROPYLENE GLYCOL MONO AND DIESTERS OF FATS AND FATTY ACIDS, MONO AND DIGLYCERIDES, SALT, SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, DEXTROSE, NATURAL AND ARTIFICIAL FLAVOUR, POLYSORBATE 60, SODIUM CASEINATE (A MILK DERIVATIVE), SOYA LECITHIN, MONOCALCIUM PHOSPHATE, SODIUM STEAROYL-2-LACTYLATE, MODIFIED CELLULOSE, GUAR GUM, XANTHAN GUM, BUTTER, CORN STARCH, COLOUR. PRODUCT NAME: GATEAU JAUNE 7" NON DECORE INGREDIENTS POUR LE MARCHE CANADIEN: SUCRE, FARINE DE BLE ENRICHIE BLANCHIE, EAU, HUILE DE SOYA, HUILE DE SOYA ET COTON HYDROGENEE, LAIT ECREME EN POUDRE, POUDRE DE BLANC D'OEUF, POUDRE DE JAUNE D'OEUF, SOLIDES DE SIROP DE GLUCOSE, AMIDON DE MAIS MODIFIE, GLYCOL DE PROPYLENE MONO ET DIESTERS DES GRAISSES ET DES ACIDES GRAS, MONO ET DIGLYCERIDES, SEL, PYROPHOSPHATE ACIDE DE SODIUM, BICARBONATE DE SODIUM, DEXTROSE, ESSENCE NATURELLE ET ARTIFICIELLE, POLYSORBATE 60, CASEINATE DE SODIUM (UN DERIVE DE LAIT), LECITHINE DE SOYA, PHOSPHATE MONOCALCIQUE, STEAROYL-2-LACTYLATE DE SODIUM, CELLULOSE MODIFIE, GOMME DE GUAR, GOMME DE XANTHANE, BEURRE, AMIDON DE MAIS, COLORANT. 70.8 330.21 10.94 2.88 1.35 47.03 517.26 51.45 0.66 30.8 6.5 0 0.13 49.81 1.36 1/4 CAKE (70 G) 230 8 12 2 1 3 35 11 370 15 36 12 0 0 22 5 0 0 4 6 HANDLING INSTRUCTIONS NOT REQUIRED Suivre les directives sur l’étiquette 10057592720554 057592720557 72055 ON TOP DESSERT TPG AN EDIBLE OIL PROD GARNITURE A DESSERTS ON TOP® 015 PG-015-ON TOP TOPPING Published Branded 454 GR 12 9.13 23.19 15.81 40.16 11.81 30 13.32 6.04 12 5.44 .987 .028 Kosher - Dairy 9 9 365 WATER, GLUCOSE-FRUCTOSE, HYDROGENATED PALM KERNEL OIL, SODIUM CASEINATE, DEXTROSE, ARTIFICIAL FLAVOR, POLYSORBATE 60, SORBITAN MONOSTEARATE, XANTHAN GUM, GUAR GUM, COLOUR. 72055.1020.001.002\001 PRODUCT NAME: GARNITURE A DESSERTS ON TOP UN PRODUIT OLEAGINEUX COMESTIBLE INGREDIENTS: EAU, GLUCOSE-FRUCTOSE, HUILE DE PALMISTE HYDROGENEE, CASEINATE DE SODIUM, DEXTROSE, ESSENCE ARTIFICIELLE, POLYSORBATE 60, MONOSTEARATE DE SORBITAN, GOMME DE XANTHANE, GOMME DE GUAR, COLORANT. 15 325.72 24.28 22.51 0.84 0.29 19.57 25.63 0.17 24.7 1.18 0 0.02 3.78 0.03 4 TABLESPOONS (15 G) 50 3.5 6 3.5 0.1 18 0 0 0 0 4 1 0 0 4 0.2 0 0 0 0 1. KEEP PRODUCT FROZEN. 2. FOR IDEAL CONSISTENCY AND STABILITY, REMOVE BAGS FROM THE CASE AS NEEDED AND THAW IN REFRIGERATOR OVERNIGHT. 3. NEVER REFREEZE PRODUCT. 4. CUT ON DOTTED LINE AND APPLY FIRM PRESSURE TO MOVE DECORATOR TIP INTO POSITION. 5. TO DISPENSE, SQUEEZE BAG AT WIDE END WHILE GUIDING THE TIP WITH YOUR OTHER HAND. 6. AVOID EXCESSIVE HANDLING. ALWAYS REFRIGERATE BETWEEN USES. 7. COVER TIP WITH RED CAP OR PLASTIC WRAP WHEN NOT IN USE. THAWED TOPPING STAYS FRESH IN REFRIGERATOR FOR TWO WEEKS. MODE D'EMPLOI: 1. GARDER LE PRODUIT CONGELE. 2. SORTIR LE NOMBRE REQUIS DE SACS DE LA CAISSE ET DECONGELER AU REFRIGERATEUR PENDANT LA NUIT. 3. NE JAMAIS RECONGELER LE PRODUIT. 4. COUPER LE BOUT DU SAC EN SUIVANT LA LIGNE POINTILLEE. FAIRE RESSORTIR LEGEREMENT LA DOUILLE A DECORER EN PRESSANT PRES DU BOUT DU SAC. 5. POUR SERVIR, PRESSER LE HAUT DU SAC D'UNE MAIN ET GUIDER LE BOUT A DECORER AVEC L AUTRE MAIN. TOUJOURS GARDER REFRIGERE ENTRE LES (More...) Suivre les directives sur l’étiquette 10057592711088 057592711081 71108 PRESSURIZED WHIPPED TOPPING (AEROSOL) ECRIMAGE FOUETTE PRESSURISE (AEROSOL) 004 PG-004-AEROSOL TOPPING Published Branded 250 GR 12 8.75 22.23 11 27.94 8.25 20.96 9.9 4.49 6.61 3 .46 .013 Kosher - Dairy 6 17 365 WATER, HYDROGENATED PALM KERNEL OIL, SUGAR, DEXTROSE, SORBITOL, SODIUM CASEINATE (A MILK DERIVATIVE), MONO AND DIGLYCERIDES, CITRIC ACID, HYDROGENATED SOYABEAN OIL, CARRAGEENAN, POLYSORBATE 80, SORBITAN MONOSTEARATE, ARTIFICAL FLAVOUR, SALT. PROPELLANT: NITROUS OXIDE. PRODUCT NAME: ECRIMAGE FOUETTE PRESSURISE (AEROSOL) INGREDIENTS: EAU, HUILE DE PALMISTE HYDROGENEE, SUCRE, DEXTROSE, SORBITOL, CASEINATE DE SODIUM (UN DERIVE DE LAIT), MONO ET DIGLYCERIDES, ACIDE CITRIQUE, HUILE DE SOYA HYDROGENEE, CARRAGHENINE, POLYSORBATE 80, MONOSTEARATE DE SORBITAN, AROME ARTIFICIELLE, SEL. PROPULSEUR: OXYDE AZOTEUX. 15 298.16 27.32 24.46 1.69 0 73.36 12.51 0.02 12.49 0.56 20.06 0.01 1.51 0.02 67 ML (15 G) 45 4 6 3.5 0 4 0 0 10 0 2 1 0 0 2 0.1 0 0 0 DIRECTIONS: TO OPEN: REMOVE PULL TABS FROM TAMPER EVIDENT CAP. SQUEEZE WHERE INDICATED. LIFT AND DISCARD CAP. SHAKE WELL. TURN CAN COMPLETELY UPSIDE DOWN. PRESS NOZZLE SIDEWAYS. RINSE NOZZLE THOROUGHLY AND REPLACE CAN IN REFRIGERATOR. DISPENSE IMMEDIATELY BEFORE SERVING. MODE D'EMPLOI: POUR OUVRIR: RETIRER LA LANGUETTE DU COUVERCLE. PRESSER A L'ENDROIT INDIQUE. RETIRER LE COUVERCLE ET LE JETTER. BIEN AGITER. RETOURNER LE CONTENANT COMPLETEMENT A L'ENVERS. PRESSER L'EMBOUT SUR LE COTE. RINCER L'EMBOUT PROPREMENT ET REPLACER AU REFRIGERATEUR. APPLIQUER IMMEDIATEMENT AVANT DE SERVIR. Suivre les directives sur l’étiquette 00049800028753 049800028753 02875 CINN-A-LICIOUS GOURMET CINNAMON ROLL PETIT PAIN GOURMET A LA CANNELLE CINN-ALICIOUS (5 OZ) 062 PG-062-SWEET DOUGH Published Branded 141.75 GR 108 11.63 29.54 15.38 39.07 11.88 30.18 35.388 16.05 33.75 15.31 1.23 .035 Kosher - Dairy 5 10 180 ENRICHED UNBLEACHED WHEAT FLOUR, WATER, MARGARINE (HYDROGENATED VEGETABLE OILS (CANOLA AND COTTONSEED, MAY CONTAIN HYDROGENATED PALM OIL), WATER, SALT, WHEY POWDER (A MILK DERIVATIVE), SORBITAN TRISTEARATE, MONO AND DIGLYCERIDES, SODIUM BENZOATE, SOYA LECITHIN, CITRIC ACID, COLOUR, ARTIFICIAL FLAVOUR, VITAMIN A, VITAMIN D), GLUCOSE-FRUCTOSE, YEAST, SUGAR, GLUCOSE SYRUP SOLIDS, MALTODEXTRIN, MODIFIED CORN STARCH, CINNAMON, SALT, MONOGLYCERIDES, REFINER'S MOLASSES, SODIUM ALUMINUM PHOSPHATE, SODIUM BICARBONATE, SOYA FLOUR, NATURAL AND ARTIFICIAL FLAVOUR, COLOUR, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, SODIUM STEAROYL-2-LACTYLATE, PECTIN, SOYA LECITHIN, SOYABEAN OIL, ACESULFAME POTASSIUM, ASCORBIC ACID, ENZYME, HYDROGENATED CANOLA OIL. HANDLING INSTRUCTIONS: 1. Keep dough frozen at 0 F (-18 C) or below until ready to use. 2. Remove frozen dough pieces and place on greased or parchment lined pans. PANNING CHART (More...) PRODUCT NAME: PETIT PAIN GOURMET A LA CANNELLE CINN-ALICIOUS INGREDIENTS: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, MARGARINE (HUILE DE VEGETALE HYDROGENEE (CANOLA ET COTON, DEVRAIT CONTENIR DE L HUILE DE PALMIER HYDROGENEE), EAU, SEL, POUDRE DE PETIT-LAIT (UN DERIVE DE LAIT), SORBITAN TRISTEARATE, MONO ET DIGLYCERIDES, BENZOATE DE SODIUM, LECITHINE DE SOYA, ACIDE CITRIQUE, COLORANT, AROME ARTIFICIELLE, VITAMINE A, VITAMINE D), GLUCOSE-FRUCTOSE, LEVURE, SUCRE, SOLIDES DE SIROP DE GLUCOSE, MALTODEXTRINE, AMIDON DE MAIS MODIFIE, CANNELLE, SEL, MONOGLYCERIDES, MELASSE DE RAFFINEUR, PHOSPHATE DOUBLE D'ALUMINIUM ET DE SODIUM, BICARBONATE DE SODIUM, FARINE DE SOYA, AROME NATURELLE ET ARTIFICIELLE, COLORANT, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, STEAROYL-2-LACTYLATE DE SODIUM, PECTINE, LECITHINE DE SOYA, HUILE DE SOYA, POTASSIUM D'ACESULFAME, ACIDE ASCORBIQUE, ENZYME, HUILE DE CANOLA HYDROGENEE 141.7 314.72 12.25 2.93 3.7 0.01 472.25 44.85 2.16 9.92 6.27 66.86 0.59 37.38 2.51 1 CINNAMON ROLL (131 G) 450 17 27 4 5 47 0 0 670 28 64 21 3 12 14 9 10 2 4 25 ENGLISH HANDLING UNDER CANADIAN ENG. ING LIST (NOT ENOUGH SPACE HERE) MODE D'EMPLOI: 1. Garder la pate surgelee a 0 F (-18 C) ou moins jusqu'a l'utilisation. 2. Retirer les morceaux de pate surgelee et disposer sur une plaque graissee ou recouverte d'un papier parchemin. Tableau de disposition Format Plaque Individual Plaque Complete 5.0 ON. 2 X 4 3 X 5 2 X 4 3. Pour prevenir le dessechement du produit, couvrir chaque plaque d'une pellicule plastique huilee ou couvrir l'etagere de plaques complete du couvercle d'etagere. 4 Placer le produit couvert dans le refrigerateur a une temperature de 36 F a 40 F (2 C a 4 C) et laisser degeler pendant toute la nuit ou le produit peut etre degele a la temperature de la piece pendant 45 a 120 minutes selon le format des morceaux de pate. 5. Placer dans l'etuve a une temperature reglee entre 90 F a 110 F (32 C a 43 C) avec 85% d'humidite relative pendant environ 40 a 60 minutes ou jusqu'a ce la pate soit etuvee. Si (More...) MODE D'EMPLOI: 1. GARDER LA PATE SURGELEE A 0?F (-18?C) OU MOINS JUSQU'A L'UTILISATION. 2. RETIRER LES MORCEAUX DE PATE SURGELEE ET DISPOSER SUR UNE PLAQUE GRAISSEE OU RECOUVERTE D'UN PAPIER PARCHEMIN.TABLEAU DE MISE EN PLAQUE FORMAT INDIVIDUEL GRAPPE PLAQUE COMPLETE ,0 ON. 2 X 4 3 X 5 2 X 4 3. POUR PREVENIR LE DESSECHEMENT DU PRODUIT, COUVRIR CHAQUE PLAQUE D'UNE PELLICULE PLASTIQUE HUILEE OU COUVRIR L'ETAGERE DE PLAQUES COMPLETE DU COUVERCLE D'ETAGERE. 4. PLACER LE PRODUIT COUVERT DANS LE REFRIGERATEUR A UNE TEMPERATURE DE 36 F (2 C) A 40 F (4 C) ET LAISSER DEGELER PENDANT TOUTE LA NUIT OU LE PRODUIT PEUT ETRE DEGELE A LA TEMPERATURE DE LA PIECE PENDANT 45 A 120 MINUTES SELON LE FORMAT DES MORCEAUX DE PATE. 5. PLACER DANS L'ETUVE A UNE TEMPERATURE REGLEE ENTRE 90 F (32 C) ET 110 F (43 C) AVEC 85% D'HUMIDITE RELATIVE PENDANT ENVIRON 40 A 60 MINUTES OU JUSQU'A CE LA PATE SOIT ETUVEE. SI L'ETUVE N'EST PAS DISPONIBLE, LAISSER LA PATE COUVERTE ET ETUVER DANS UN COIN CHAUD DE (More...) 00049800083608 049800083608 08360 GLAZED FRENCH CAKE CRULLERS BEIGNES TORSADES GLACES 492 PG-492-PREPKA THAW&SRV DNT Published Branded 40 GR 120 7.58 19.25 16 40.64 12.63 32.08 11.95 5.42 10.5 4.76 .886 .025 Kosher - Dairy 10 8 270 ENRICHED WHEAT FLOUR, HYDROGENATED SOYABEAN OIL, ICING SUGAR, WATER, SUGAR, DEXTROSE, SOYA FLOUR, BAKING POWDER, GELATINIZED WHEAT STARCH MODIFIED, DRIED EGG YOLK, SODIUM BICARBONATE, GLUCOSE SYRUP, SALT, SOYA PROTEIN ISOLATE, WHEY POWDER, HYDROGENATED COTTONSEED OIL, POTATO FLOUR, MODIFIED CORN STARCH, ARTIFICIAL FLAVOUR, AGAR-AGAR, CALCIUM SULPHATE, SODIUM STEAROYL-2-LACTYLATE, COLOUR, LOCUST BEAN GUM. FOR INFORMATION ONLY (DO NOT INCLUDE ON LABEL) INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE, HUILE DE SOYA HYDROGENEE, SUCRE GLACE, EAU, SUCRE, DEXTROSE, FARINE DE SOYA, DE AMIDON DE BLE MODIFEE, POUDRE DE JAUNE D'OEUF, BICARBONATE DE SODIUM, SIROP DE GLUCOSE, SEL, ISOLATE DE PROTEINE DE SOYA, POUDRE DE PETITE-LAIT (UN DERIVE DE LAIT), HUILE DE COTON HYDROGENNE, FARINE DE POMMES DE TERRE, AMIDON DE MAIS MODIFEE, AROME ARTIFICIELLE, AGAR-AGAR, SULFATE DE CALCIUM, STEROYL-2-LACTYLATE DE SODIUM, COLORANT, GOMME DE CAROUBEIER. 39 416.3 20.41 4.01 7 19.21 446.18 54.27 0.81 16.24 3.89 2.26 0.09 34.45 0.51 1 DONUT (39 G) 160 8 12 1.5 2.5 21 5 2 170 7 21 7 0 0 6 2 0 0 2 2 HANDLING INSTRUCTIONS: 1. PLACE 5 X 7 ON LINED SHEET PAN. 2. THAW FOR 60 MINUTES AT ROOM TEMPERATURE. KEEP FROZEN 0 F (-18 C) OR BELOW. Suivre les directives sur l’étiquette 00057592728218 057592728218 72821 PIZZA DOUGH BALL (907 G) BOULE DE PATE A PIZZA (907 G) 027 PG-027-PIZZA DOUGH Published Branded 907 GR 15 7.25 18.42 17.63 44.78 13.25 33.66 31.75 14.4 30 13.61 .98 .028 Kosher - Parve 7 8 120 ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, SOYABEAN OIL, GLUCOSE-FRUCTOSE, SALT, SODIUM STEAROYL-2-LACTYLATE, ASCORBIC ACID, ENZYME. PRODUCT NAME: BOULE DE PATE A PIZZA INGREDIENTS: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, LEVURE, HUILE DE SOYA, GLUCOSE-FRUCTOSE, SEL, STEAROYL-2-LACTYLATE DE SODIUM, ACIDE ASCORBIQUE, ENZYME. 56.7 228.38 2.89 0.53 0.03 0 406.24 42.05 1.71 1.03 8.53 0 0 10.96 2.6 1/16 PIZZA CRUST (49 G) 130 1.5 3 0.3 0 2 0 0 230 10 24 8 1 4 1 5 0 0 0 10 1. KEEP PRODUCT FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 2. REMOVE DESIRED NUMBER OF DOUGH BALLS FROM THE FREEZER AND ALLOW EACH TO THAW OVERNIGHT IN RETARDER (COOLER) ON OILED PANS COVERED WITH PLASTIC TO PREVENT DRYING (AS AN ALTERNATIVE, USE THE SAME DAY AFTER 1 - 4 HOURS THAW TIME AT ROOM TEMPERATURE, 75 F (24 C). SMALL DOUGH BALLS THAW FASTER THAN LARGE ONES. 3. REMOVE DOUGH BALLS FROM THE RETARDER (COOLER) AND DUST EACH WITH FLOUR. 4. TO EASE STRETCHING, ALLOW THE DOUGH TO SIT AT ROOM TEMPERATURE FOR 30 MINUTES OR MORE BEFORE SHAPING. 5. SHAPE THE DOUGH BALL TO FIT THE DESIRED PAN USING A MECHANICAL SHEETER, ROLLING PIN, OR BY HAND. 6. PLACE PIZZA DOUGH ON AN OILED PIZZA PAN AND CAREFULLY DOCK TO MINIMIZE BLISTERING AND OR BUBBLING DURING BAKING. 7. BRUSH CRUST WITH OIL OR COVER WITH PLASTIC AND LET STAND AT ROOM TEMPERATURE FOR APPROXIMATELY 1 - 2 HOURS UNTIL DESIRED THICKNESS IS OBTAINED. 8. ADD SAUCE, CHEESE AND TOPPINGS. 9. BAKING: DECK OVEN (More...) Suivre les directives sur l’étiquette 00049800083103 049800083103 08310 PREMIUM CHOC CAKE DONUT ART FLVRD BEIGNETS GATEAUX AU CHOCOLAT 083 PG-083-RICH'S RTF CAKE DONUTS Published Branded 56.7 GR 84 8.69 22.07 15.63 39.7 11.88 30.18 11.805 5.35 10.5 4.76 .934 .026 Kosher - Dairy 10 10 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, PALM OIL, WATER, SUGAR, ALKALI PROCESSED COCOA, SOYABEAN OIL (TBHQ ADDED TO PRESERVE FRESHNESS), SOYA FLOUR, SODIUM ACID PYROPHOSPHATE, DRIED EGG YOLK, SODIUM BICARBONATE, SALT, POTATO FLOUR, SOYA PROTEIN ISOLATE, WHEY (A MILK DERIVATIVE), NATURAL AND ARTIFICIAL FLAVOUR, CALCIUM STEAROYL-2-LACTYLATE. DO NOT PUT ON LABEL (FOR INFORMATION ONLY) INGREDIENTS: FARINE DE BLE ENRICHIE NON-BLANCHIE, HUILE DE PALM, EAU, SUCRE, CACAO TRAITE A L'ALCALI, HUILE DE SOYA (AGENTS DE CONSERVATIONS (TBHQ)), FARINE DE SOYA, PYROPHOSPHATE ACIDE DE SODIUM, POUDRE DE JAUNE D'OEUF, BICARBONATE DE SODIUM, SEL, FARINE DE POMMES DE TERRE, PROTEINE DE SOYA ISOLEE, PETIT- LAIT (UN DERIVE DE LAIT), AROME NATURELLE ET ARTIFICIELLE, STEAROYL-2-LACTYLATE DE CALCIUM. 56.7 384.67 19.51 3.84 6.95 21.5 694.22 46.4 1.75 16.52 6.6 7.5 0.05 20.74 11.21 1 DONUT (56 G) 220 11 17 2 4 31 10 4 390 16 26 9 1 4 9 4 0 0 2 45 STORE AT 0 TO -10 DEGREES F. * PLACE ON TRAY AND THAW FOR 30 MINUTES. * GLAZE APPLICATION: DIP IN GLAZE. HEAT IN OVEN AT 375 F FOR 1 MINUTE. DRY FOR 10-15 MINUTES. * ICING APPLICATION: WARM ICING : WARM IN OVEN OR MICROWAVE UNTIL THE ICING REACHES 110 F. DIP IN ICING. APPLY DESIRED FINISHERS. DRY FOR 5-10 MINUTES. Suivre les directives sur l’étiquette 10057592004111 057592004114 00411 COMPASS 16" SHEETED PIZZA DOUGH PATE A PIZZA PREFORMEE 16" COMPASS 030 PG-030-PL SHTD PIZZA Non Published Private Label 737 GR 20 5.81 14.76 17 43.18 16.25 41.28 34.425 15.61 32.5 14.74 .929 .026 Not Kosher 8 6 150 ENRICHED WHEAT FLOUR, WATER, YEAST, GLUCOSE-FRUCTOSE, SALT, SOYABEAN OIL, WHEAT GLUTEN, AMMONIUM SULPHATE, CALCIUM SULPHATE, ASCORBIC ACID, HYDROGENATED SOYABEAN OIL. MANUFACTURED ON SHARED EQUIPMENT WITH SOYA. PRODUCT NAME: COMPASS 16" PATE DE PIZZA PRE-FORMEE INGREDIENTS: FARINE DE BLE ENRICHIE, EAU, LEVURE, GLUCOSE-FRUCTOSE, SEL, HUILE DE SOYA, GLUTEN DE BLE, SULFATE D'AMMONIUM, SULFATE DE CALCIUM, ACIDE ASCORBIQUE, HUILE DE SOYA HYDROGENEE. MANUFACTURE SUR DE L'EQUIPEMENT PARTAGE AVEC DU SOYA. 61.4 228.48 1.91 0.21 0.02 0 468.48 43.62 1.76 1.47 9.2 0 0 21.08 2.69 1/12 PIZZA CRUST (53 G) 140 1 2 0.1 0 1 0 0 290 12 27 9 1 4 1 6 0 0 2 10 1. KEEP PRODUCT FROZEN AT -18 C (0 F) OR BELOW UNTIL READY TO USE. 2. REMOVE DESIRED NUMBER OF SHEETED PIZZA DOUGHS FROM THE FREEZER AND ALLOW EACH TO THAW OVERNIGHT IN THE RETARDER ON OILED PIZZA PANS COVERED WITH PLASTIC. (AS AN ALTERNATIVE, THAW ON PIZZA PANS AND USE THE SAME DAY AFTER 2-3 HOURS THAW TIME AT ROOM TEMPERATURE, 23 C (75 F). MAXIMUM TIME IN THE RETARDER IS 3 DAYS. 3. REMOVE THAWED SHELLS FROM THE RETARDER (COOLER) AND TRANSFER TO PIZZA PANS. ALLOW DOUGH TO DOUBLE IN SIZE. 4. TO PREVENT PRODUCT FROM DRYING OUT DURING TEMPERING (THAWING), COVER WITH PLASTIC OR BRUSH WITH OIL. 5. CAREFULLY DOCK THE DOUGH TO MINIMIZE BLISTERING AND/OR BUBBLING DURING BAKING. FOR A THICKER CRUST, ALLOW THE PIZZA TO CONTINUE TO RISE UNTIL DESIRED THICKNESS IS OBTAINED. 6. ADD SAUCE, CHEESE AND TOPPINGS. 7. BAKE AS FOLLOWS: DECK OVEN: 260 C (500 F) 8 - 11 MINUTES CONVECTION OVEN: 190 C (375 F) 7 - 10 MINUTES FORCED AIR CONVEYOR: 260 C (500 F) 4.5 - 5.5 MINUTES (More...) MODE D'EMPLOI: 1. Garder le produit congele a -18 C (0 F) ou moins jusqu'a l'utilisation. 2. Retirer le nombre de pates a pizza pre-formees du congelateur et laisser degeler au refrigerateur pendant la nuit sur des plaques a pizza huilees, couvertes d'une pellicule plastique (comme alternative, laisser degeler sur les plaques a pizza a la temperature de la piece pendant 2 a 3 heures a 23 C (75 F) et utiliser la meme journee. Le temps maximal au refrigerateur est de 3 jours. 3. Retirer les pates degelees du refrigerateur et transferer sur des plaques a pizza. Laisser la pate doubler en volume. 4. Afin de prevenir le dessechement durant le temps de decongelation, couvrir d'une pellicule plastique ou badigeonner d'huile. 5. Piquer la pate pour minimiser les gonflements et/les bulles d'air durant la cuisson. Pour une croute plus epaisse, laisser la pate lever jusqu'a l'obtention de l'epaisseur voulue. 6. Ajouter la sauce, le fromage et les garnitures. 7. Cuire (More...) 00057592291194 057592291194 29119 TDL 46543 CROISSANT ALMOND ART FL CROISSANT AUX AMANDES AROME ARTIFICIELLE TDL 156 PG-156-TDL PL SWEET GOODS Non Published Private Label 99.2 GR 110 9.25 23.5 19.38 49.23 13.38 33.99 25.563 11.6 24.06 10.91 1.388 .039 Not Kosher 7 7 120 ENRICHED WHEAT FLOUR (FLOUR, MALTED BALREY FLOUR, ENZYME, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, HYDROGENATED SOYABEAN AND/OR COTTONSEED OILS, SUGAR, CHEESE FLAVOURED CUSTARD FILLING (HIGH FRUCTOSE CORN SYRUP (GLUCOSE-FRUCTOSE), MODIFIED CORN STARCH, MALTODEXTRIN, HYDROGENATED SOYABEAN AND COTTONSEED OILS, ARTIFICIAL FLAVOUR, GELLAN GUM, SODIUM CITRATE, XANTHAN GUM, LOCUST BEAN GUM, CARRAGEENAN, SALT, TARTARIC ACID, TO PRESERVE FRESHNESS (POTASSIUM SORBATE, SULPHITING AGENTS), COLORED WITH (TITANIUM DIOXIDE), ARTIFICIAL COLOURS (YELLOW 5 (TARTRAZINE), YELLOW 6 (SUNSET YELLOW))), ALMONDS, CONTAINS LESS THAN 2% OF THE FOLLOWING: DEXTROSE, FRUCTOSE, HYDROGENATED CANOLA OIL, TOASTED WHEAT CRUMBS (WHEAT FLOUR, DURUM FLOUR, LEAVENING (SODIUM BICARBONATE, SODIUM ACID PYROPHOSPHATE)), SALT, YEAST, CORN STARCH, CORN SYRUP (GLUCOSE SYRUP), HYDROGENATED MODIFIED PALM OIL, MODIFIED CORN STARCH, MONO AND DIGLYCERIDES, EGGS, LOCUST BEAN GUM, LEAVENING (More...) FARINE DE BLE ENRICHIE (FARINE, FARINE D'ORGE MALTEE, ENZYME, NIACINAMIDE, FER, MONONITRATE DE THIAMINE, RIBOFLAVINE, ACIDE FOLIQUE), EAU, HUILES DE SOYA OU/ET COTON HYDROGENEES, GARNITURE DE COSTARDE A SAVEUR DE FROMAGE (GLUCOSE-FRUCTOSE, AMIDON DE MAIS MODIFIE, MALTODEXTRIN, HUILES DE SOYA ET COTON HYDROGENEES, ESSENCE ARTIFICIELLE, GOMME DE GELLAN, CITRATE DE SODIUM, GOMME DE XANTHANE, GOMME DE CAROUBIER, CARRAGHENINE, SEL, ACIDE TARTRIQUE, AGENTS DE CONSERVATION (SORBATE DE POTASSIUM, AGENT SULFUREUX), COLORANT (BIOXYDE TITANIQUE, JAUNE 5 (TARTRAZINE), JAUNE 6 (COUCHER DE SOLEIL)), AMANDES, CONTIENT MOINS DE 2% DE CE QUI SUIT: DEXTROSE, FRUCTOSE, HUILE DE CANOLA HYDROGENEE, CHAPELURE DE BLE GRILLEE (FARINE DE BLE, FARINE DE DURUM, POUDRE A PATE (BICARBONATE DE SODIUM, PYROPHOSPHATE DE SODIUM)), SEL, LEVURE, AMIDON DE MAIS, SIROP DE GLUCOSE, HUILE DE PALMISTE HYDROGENEE MODIFIEE, GOMME DE GUAR, AMIDON DE MAIS MODIFIE, MONO ET DIGLYCERIDES, OEUFS ENTIERS LIQUIDES, GOMME (More...) 99 346.5 16.5 4.4 5 0.83 323 43.5 1.1 13.7 5.8 0.37 3 22 2 1 CROISSANT (99 G) 340 16 25 4.5 5 9 0 0 320 13 43 14 1 4 14 6 0 4 2 15 KEEP FROZEN UNTIL READY TO USE. DO NOT INCLUDE ON THE LABEL (FOR INFORMATION ONLY): PRODUCT IS READY TO BAKE, DO NOT THAW.REMOVE DESIRED AMOUNT OF CROISSANTS FROM THE SHIPPER. RESEAL PARTIALLY USED BOX AND RETURN TO FREEZER IMMEDIATELY.PRE-HEAT GARLAND OVEN TO 325 F (160 C). PLACE 12 CROISSANTS ON A BAKING TRAY LINED WITH SILICONE PAPER.BAKE IN PRE-HEATED OVEN AT 325 F (160 C) WITH FAN DELAY FOR 10 MINUTES, BAKE 22 - 25 MINUTES AT HIGH FAN. TOTAL BAKING TIME 30 - 35 MINUTES OR UNTIL GOLDEN BROWN.BAKING TIMES WILL VARY DEPENDING ON TYPE OF OVEN. ALMOND CROISSANTS: WHEN COOL, DUST WITH ICING SUGAR. Suivre les directives sur l’étiquette 00057592745444 057592745444 74544 ITALIAN PANINI ROLL DOUGH PATE A PETIT PAIN PANINI ITALIEN 320 PG-320-CRUSTY ROLLS Published Branded 71 GR 180 9.13 23.19 15.81 40.16 11.56 29.36 29.466 13.37 28.13 12.76 .966 .027 Kosher - Parve 7 10 120 ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, SOYABEAN OIL, GLUCOSE-FRUCTOSE, SALT, SODIUM STEAROYL-2-LACTYLATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, ENZYME. PRODUCT NAME: PATE A PETIT PAIN PANINI ITALIEN INGREDIENTS: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, LEVURE, HUILE DE SOYA, GLUCOSE-FRUCTOSE, SEL, STEAROYL-2-LACTYLATE DE SODIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE, ENZYME. 70.8 231.65 2.8 0.61 0.03 0 472.56 42.87 1.77 1.07 8.76 0 0 12.39 2.65 1 ROLL (60 G) 160 2 3 0.4 0 2 0 0 330 14 30 10 1 5 1 6 0 0 0 15 OVEN TEMPERATURES: CONVENTIONAL: 375 F - 400 F (190 C - 205 C) CONVECTION: 350 F (175 C) 1. PAN FROZEN DOUGH 3 X 5 ON A LINED SHEET PAN. PLACE DOUGH PIECES DIAGONALLY ON PAN SO THAT ROLLS DO NOT TOUCH AFTER PROOFING. NOTE!! PRODUCT MAY ALSO BE PANNED DIRECTLY INTO WELL GREASED BAGUETTE PANS 4 DOUGH PIECES PER CHANNEL. 2. THAW OVERNIGHT IN RETARDER AT 38 F - 40 F (3 C - 4 C). 3. PROOF AT 90 F - 100 F (32 C - 38 C) AND 85% TO 95% HUMIDITY FOR APPROXIMATELY 30 MINUTES. REMOVE FROM PROOFER AND ALLOW TO STAND TEMPERATURE FOR 10 - 15 MINUTES UNTIL A THIN CRUST FORMS. 4. SCORE TOP OF EACH ROLL LENGTHWISE WITH A SHARP KNIFE. 5. BAKE UNTIL SIDES AND TOP ARE GOLDEN BROWN. NOTE!! STEAM MAY BE INJECTED INTO THE OVEN FOR 20 SECONDS AT BEGINNING OF BAKE CYCLE. VARIATIONS: SEEDED PANINI: BRUSH ROLLS WITH WATER TO MOISTEN AND DIP IN SEEDS OF YOUR CHOICE PAN, PROOF AND BAKE. GARLIC PANINI: AFTER SCORING PROOFED ROLLS, PLACE RICH'S GARLIC SPREAD DOWN CENTER OF ROLL. BAKE AT (More...) MODE D'EMPLOI: 1. PLACER LA PATE SURGELEE EN RANGEES DE 3 X 5 SUR UNE PLAQUE RECOUVERTE D'UNE PELLICULE. PLACER LES MORCEAUX DE PATE EN DIAGONAL AFIN QUE LES PETITS PAINS NE SE TOUCHENT PAS UNE FOIS ETUVE. A NOTER!! LE PRODUIT PEUT EGALEMENT ETRE PLACE SUR UNE PLAQUE A BAGUETTE BIEN GRAISSEE A RAISON DE 4 MORCEAUX PAR RAINURE. 2. LAISSER DEGELER AU REFRIGERATEUR PENDANT TOUTE LA NUIT A 38 F A 40 F (3 C A 4 C). 3. ETUVER A 90 F A 100 F (32 C A 38 C) AVEC UN TAUX D'HUMIDITE DE 85% A 95% PENDANT ENVIRON 30 MINUTES. RETIRER D'UN REFRIGERATEUR ET LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 10 A 15 MINUTES JUSQU'A CE QU'UN MINCE CROUTE SE FORME. 4. PRATIQUER UNE INCISION SUR LE DESSUS DE CHAQUE PETIT PAIN, SUR LA LONGUEUR, AVEC UN COUTEAU BIEN AIGUISE. 5. CUIRE JUSQU'A CE QUE LE DESSUS ET LES COTES SOIENT DORES. A NOTER!! ON PEUT INJECTER DE LA VAPEUR DANS LE FOUR PENDANT 20 SECONDES AU DEBUT DU CYCLE DE CUISSON. VARIATIONS: PANINI AUX GRAINS: BADIGEONNER LES PETITS (More...) 00049800028739 049800028739 02873 CINN-ALICIOUS GOURMET CINNAMON ROLL (2.5 OZ) PETIT PAIN GOURMET A LA CANNELLE CINN-ALICIOUS (2.5 OZ) 062 PG-062-SWEET DOUGH Published Branded 70.88 GR 120 8.13 20.65 15.81 40.16 11.56 29.36 20.038 9.09 18.75 8.5 .86 .024 Kosher - Dairy 7 10 180 ENRICHED UNBLEACHED WHEAT FLOUR, WATER, GLUCOSE-FRUCTOSE, YEAST, HYDROGENATED SOYABEAN OIL, SUGAR, GLUCOSE SYRUP SOLIDS, MALTODEXTRIN, MODIFIED CORN STARCH, CINNAMON, MONO AND DIGLYCERIDES, SALT, REFINER'S MOLASSES, SODIUM ALUMINUM PHOSPHATE, SODIUM BICARBONATE, HYDROGENATED COTTONSEED OIL, SOYA FLOUR, NATURAL AND ARTIFICIAL FLAVOUR, COLOUR, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, SODIUM STEAROYL-2-LACTYLATE, PECTIN, SOYA LECITHIN, ACESULFAME POTASSIUM, ASCORBIC ACID, ENZYME, HYDROGENATED CANOLA OIL. MODE D'EMPLOI: 1. Garder la pate surgelee a 0 f (-18 c) ou moins jusqu'a l'utilisation. 2. Retirer les morceaux de pate et disposer sur une plaque graissee ou recouverte d'un papier parchemin Tableau de disposition ----------------------------------------------------------------------------------------------------------------------------------------------------------- Format Plaque complete Plaque complete Demi plaque individual groupee d'hotel (More...) PRODUCT NAME: PETIT PAIN GOURMET A LA CANNELLE CINN-ALICIOUS INGREDIENTS: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, GLUCOSE-FRUCTOSE, LEVURE, HUILE DE SOYA HYDROGENEE, SUCRE, SOLIDES DE SIROP DE GLUCOSE, MALTODEXTRINE, AMIDON DE MAIS MODIFIE, CANNELLE, MONO ET DIGLYCERIDES, SEL, MELASSE DE RAFFINEUR, PHOSPHATE DOUBLE D'ALUMINIUM ET DE SODIUM, BICARBONATE DE SODIUM, HUILE DE COTON HYDROGENEE, FARINE DE SOYA, AROME NATURELLE ET ARTIFICIELLE, COLORANT, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, STEAROYL-2-LACTYLATE DE SODIUM, PECTINE, LECITHINE DE SOYA, POTASSIUM D'ACESULFAME, ACIDE ASCORBIQUE, ENZYME, HUILE DE CANOLA HYDROGENEE. 70.8 290.1 8.69 2.43 2.32 0.01 383.89 46.4 2.23 10.15 6.59 66.91 0.78 38 2.6 1 CINNAMON ROLL (65 G) 210 6 9 1.5 1.5 17 0 0 270 11 33 11 2 6 7 5 4 0 2 15 1. Keep dough frozen at 0 F (-18 C) or below until ready to use. 2. Remove frozen dough pieces and place on greased or parchment lined pans. PANNING CHART --------------------------------------------------------------------------------------------------------------------------------- Size Individual Clustered Clustered Full Sheet Pan Full Sheet Pan Half Hotel Pan (12" X 10"X 2") ---------------------------------------------------------------------------------------------------------------------------------- 2.5 OZ. 3 X 5 5 X 6 3 X 3 3. To prevent product from drying out, cover each pan with oiled plastic wrap or cover entire pan rack with a rack cover. 4. Place covered product in a retarder or refrigerator at 36 F - 40 F (2 C - 4 C) and thaw overnight OR product may be thawed covered at room temperature for 45 - 120 minutes depending of size of dough piece. 5. Place in proofer set at 90 F - 110 F (32 C - 43 C) with 85% relative humidity for (More...) MODE D'EMPLOI: Brioches de 2,5 on.: 1. GARDER LA PATE SURGELEE A 0 F (-18 C) OU MOINS JUSQU'A L'UTILISATION. 2. RETIRER LES MORCEAUX DE PATE ET DISPOSER SUR UNE PLAQUE GRAISSEE OU RECOUVERTE D'UN PAPIER PARCHEMIN TABLEAU DE DISPOSITION FORMAT PLAQUE COMPLETE PLAQUE COMPLETE DEMI PLAQUE INDIVIDUAL GROUPEE D'HOTEL (12"X10"X2") 2,5 ON. 3 X 5 5 X 6 3 X 3 3. AFIN D'EMPECHER LE PRODUIT DE SE DESSECHER, COUVRIR CHAQUE PLAQUE D'UNE PELLICULE PLASTIQUE HUILEE OU COUVRIR COMPLETEMENT LE CHARIOT AVEC LE COUVERCLE.4. PLACER LE PRODUIT COUVERT DANS LA CHAMBRE A FERMENTATION FROIDE OU AU REFRIGERATEUR A UNE TEMPERATURE DE 36 F A 40 F (2 C A 4 C) ET LAISSER DEGELER TOUTE LA NUIT OU LE PRODUIT PEUT ETRE DEGELE A LA TEMPERATURE DE LA PIECE, COUVERT, PENDANT 45 A 120 MINUTES SELON LE FORMAT DES MORCEAUX DE PATE. 5. PLACER DANS L'ETUVE REGLEE A 90 F A 110 F (32 C A 43 C) AVEC UNE HUMIDITE RELATIVE DE 85% PENDANT ENVIRON 40 A 60 MINUTES OU JUSQU'A CE QUE LE PRODUIT SOIT ETUVE. SI UNE ETUVE (More...) 00057592731546 057592731546 73154 100% WHOLE WHEAT ROLL DOUGH PATE A PETIT PAIN - 100% BLE ENTIER 315 PG-315-SOFT ROLLS Published Branded 34 GR 250 7.25 18.42 15.81 40.16 11.56 29.36 19.844 9 18.75 8.5 .767 .022 Kosher - Parve 10 10 120 WHOLE WHEAT FLOUR, WATER, WHOLE GRAIN WHOLE WHEAT FLOUR, YEAST, GLUCOSE-FRUCTOSE, WHEAT GLUTEN, SOYABEAN OIL, SALT, SODIUM STEAROYL-2-LACTYLATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, COLOUR, ASCORBIC ACID, ENZYME. PRODUCT NAME: PATE A PETIT PAIN - 100% BLE ENTIER INGREDIENTS: FARINE DE BLE ENTIER, EAU, FARINE DE GRAINS ENTIERS ET DE BLE ENTIER, LEVURE, GLUCOSE-FRUCTOSE, GLUTEN DE BLE, HUILE DE SOYA, SEL, STEAROYL-2-LACTYLATE DE SODIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, COLORANT, ACIDE ASCORBIQUE, ENZYME. 68 231.45 3.19 0.69 0.03 0.02 408.61 40.76 5.08 3.08 9.92 0 0.95 25.83 1.95 2 ROLLS (57 G) 160 2 3 0.5 0 2 0 0 280 12 28 9 3 14 2 7 0 2 2 10 1. PLACE FROZEN DOUGH ON A LINED SHEET PAN. COVER AND DEFROST OVERNIGHT IN THE RETARDER. 2. PAN 6 X 8. GIVE 20 - 30 MINUTES FLOOR TIME. 3. PROOF UNTIL DOUBLE IN SIZE. 4. BAKE UNTIL GOLDEN BROWN (BRUSH WITH BUTTER/MARGARINE IF DESIRED WHILE HOT). OVEN TEMPERATURE: CONVENTIONAL: 375 F - 400 F (190 C - 205 C) CONVECTION: 350 F (175 C) MODE D'EMPLOI: 1. PLACER LA PATE SURGELEE SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. COUVRIR ET LAISSER DEGELER AU REFRIGERATEUR PENDANT TOUTE LA NUIT. 2. PLACER EN RANGEES DE 6 X 8. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQU'A CE QUE LES PETITS PAINS AIENT DOUBLE EN VOLUME. 4. CUIRE JUSQU'A CE QU'ILS SOIENT DORES (BADIGEONNER DE BEURRE/MARGARINE PENDANT QU'ILS SONT ENCORE CHAUDS, SI DESIRE). TEMPERATURE DU FOUR: CONVENTIONNEL: 375 F A 400 F (190 C A 205 C) A CONVECTION: 350 F (175 C) MODE D'EMPLOI: 1. PLACER LA PATE SURGELEE SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. COUVRIR ET LAISSER DEGELER AU REFRIGERATEUR PENDANT TOUTE LA NUIT. 2. PLACER EN RANGEES DE 6 X 8. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQU'A CE QUE LES PETITS PAINS AIENT DOUBLE EN VOLUME. 4. CUIRE JUSQU'A CE QU'ILS SOIENT DORES (BADIGEONNER DE BEURRE/MARGARINE PENDANT QU'ILS SONT ENCORE CHAUDS, SI DESIRE). TEMPERATURE DU FOUR: CONVENTIONNEL: 190 C - 205 C (375 F - 400 F) A CONVECTION: 180 C (350 F) 00049800708129 70812 14" TRADITIONAL PAR BAKED PIZZA CRUST CROUTE PRE-CUITE 14" 178 PG-178-TRAD PARBAKED PIZZA Published Branded 397 GR 34 15.25 38.74 14.44 36.68 14.44 36.68 31.15 14.13 29.75 13.49 1.84 .052 NOT KOSHER 4 6 270 ENRICHED BLEACHED WHEAT FLOUR, WATER, YEAST, SALT, CANOLA OIL, SUGAR, MONO AND DIGLYCERIDES, PRESERVATIVE (CALCIUM PROPIONATE), L-CYSTEINE HYDROCHLORIDE. PRODUCT NAME: CROUTE A PIZZA PRE-CUITE 14" INGREDIENTS: FARINE DE BLE ENRICHIE BLANCHIE, EAU, LEVURE, SEL, HUILE DE CANOLA, SUCRE, MONO ET DIGLYCERIDES, AGENT DE CONSERVATION (PROPIONATE DE CALCIUM), L-CYSTEINE CHLORHYDRATE. 66 267.89 5.09 0.66 0 0 566.03 47.33 1.65 1.02 8.19 0.44 0 73.27 2.89 1/6 PIZZA CRUST (66 G) 180 3.5 5 0.4 0 0 0 0 370 16 31 10 1 4 1 5 0 4 15 HANDLING INSTRUCTIONS: 1. REMOVE DESIRED NUMBER OF UNITS FROM CASE AND THEN RESEAL CASE. (FOR BEST RESULTS PRODUCT SHOULD BE THAWED BEFORE BAKING - 4 HOURS REFRIGERATED OR 30 MINUTES TO 1 HOUR AT ROOM TEMPERATURE). 2. PLACE CRUSTS ON SHEET PAN AND TOP AS DESIRED. 3. BAKE UNTIL CRUST IS GOLDEN BROWN AND CHEESE IS MELTED. CONVECTION OVENS: (190 C) 375 F, 6 - 9 MINUTES DECK OVENS: (260 C) 500 F, 7 - 10 MINUTES CONVEYER OVENS: (260 C) 500 F, 3 1/2 - 4 1/2 MINUTES ** PRODUCT MAY BE PLACED ON PAN, COVERED WITH PLASTIC AND HELD FOR UP TO 7 DAYS REFRIGERATED. MODE D'EMPLOI 1. RETIRER LE NOMBRE D'UNITES DESIRE DE LA CAISSE ET SCELLER LA CAISSE (POUR DE MEILLEURS RESULTATS, LAISSER DEGELER LE PRODUIT AU REFRIGERATEUR (PENDANT 4 HEURES OU A LA TEMPERATURE DE LA PIECE PENDANT 30 MINUTES A 1 HEURE). 2. PLACER LES CROUTES SUR UNE PLAQUE ET GARNIR AU GOUT. 3. CUIRE JUSQU'A CE QUE LE CROUTE SOIT DOREE ET QUE LE FROMAGE SOIT FONDU. CONVECTION : 190 C (375 F), 6 A 9 (More...) Suivre les directives sur l’étiquette 00773889117809 773889117809 11780 PROOFED LATTICE DANISH DGH - APPLE PÂTES ÉTUVÉES DANOISES ENTRELACEES POMMES 085 PG-085-FTO/PROOFED LAMINATE Non Published Branded 92 GR 50 7 17.78 17.88 45.42 12.63 32.08 12.656 5.74 10.16 4.61 .915 .026 Kosher - Dairy 11 8 120 INGREDIENTS FOR THE CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, APPLE FILLING (APPLES, GLUCOSE-FRUCTOSE, WATER, MODIFIED CORN STARCH, SUGAR, SALT, MALIC ACID, ARTIFICIAL FLAVOURS, CINNAMON, SODIUM CITRATE, COLOUR, GUAR GUM, PRESERVATIVES (POTASSIUM SORBATE, SODIUM BENZOATE, SULFITING AGENT)), WATER, PALM OIL, SUGAR, YEAST, CANOLA AND/OR SOYBEAN OIL, WHEY (A MILK DERIVATIVE), SALT, DRIED EGG YOLK, NATURAL AND ARTIFICIAL FLAVOUR, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, MONO AND DIGLYCERIDES, SODIUM STEAROYL-2-LACTYLATE, WHEY PROTEIN CONCENTRATE (A MILK DERIVATIVE), CORN SYRUP SOLIDS, SOYA LECITHIN, ASCORBIC ACID, COLOUR, AZODICARBONAMIDE PRODUCT NAME: PATE DE PATISSERIE DANOISE A TREILLIS DE POMMES (PREFERMENTEE) INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, REMPLISSAGE AUX POMMES (POMMES, GLUCOSE FRUCTOSE, EAU, AMIDON DE MAIS MODIFIÉ, SUCRE, SEL, ACIDE MALIQUE, AROME ARTIFICIELLE, CANNELLE, CITRATE DE SODIUM, COLORANT, GOMME DE GUAR, AGENTS DE CONSERVATION (SORBATE DE POTASSIUM, BENZOATE DE SODIUM, AGENT SULFUREUX)), EAU, HUILE DE PALME, SUCRE, LEVURE, HUILE DE CANOLA ET/OU SOYA, LACTOSERUM (UN DERIVE DE LAIT), SEL, JAUNE D'OEUF SEC, AROME NATURELLE ET ARTIFICIELLE, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, MONO ET DIGLYCERIDES, STEAROYL-2-LACTYLATE DE SODIUM, PROTEINE DE PETIT-LAIT CONCENTRE (UN DERIVE DE LAIT), SOLIDES DE SIROP DE GLUCOSE, LECITHINE DE SOYA, COLORANT, ACIDE ASCORBIQUE, AZODICARBONAMIDE. 92 282.47 11.03 4.87 0.13 4.64 242.87 40.84 1.41 14.07 4.96 3.05 7.8 22.32 1.58 1 DANISH (85 G) 260 10 16 4.5 0.1 23 5 1 220 9 38 13 1 5 13 5 0 10 2 10 STORE FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 1. REMOVE DESIRED AMOUNT FROM THE SHIPPER. PARTIALLY USED BOXES SHOULD BE RESEALED AND RETURNED TO THE FREEZER IMMEDIATELY. 2. PLACE 12 PASTRIES ON A SILICONE PAPER LINED SHEET PAN. 3. BAKE: CONVECTION OVEN: 300 F (150 C); 14 - 16 MINUTES RACK OVEN: 350 F (180 C); 14 - 16 MINUTES DECK OVEN: 375 F (190 C); 14 - 16 MINUTES 4. WHILE WARM, BRUSH WITH HEAVY SUGAR SYRUP. WHEN COOL, FINISH WITH VANILLA STRING ICING. NOTE: PRE-PROOFED PASTRIES ARE VERY DELICATE. PLEASE HANDLE CAREFULLY. Suivre les directives sur l’étiquette 00049800878808 87880 FRENCH CHEVERNY ROLL PETITE PAIN FRANCAIS DE CHEVERNY 303 PG-303-PARBAKED ROLLS Published Branded 42.5 GR 120 10.75 27.31 19.75 50.17 11.63 29.54 12.806 5.81 11.25 5.1 1.429 .04 Kosher - Parve 7 8 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, SALT, DEXTROSE, MALTED BARLEY FLOUR, CALCIUM SULPHATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, ENZYME. PRODUCT NAME: PETITE PAIN FRANCAIS DE CHEVERNY INGREDIENTS PUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, LEVURE, SEL, DEXTROSE, FARINE D'ORGE MALTEE, SULFATE DE CALCIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE, ENZYME. 42.5 247.87 1.15 0.37 0.01 0 539.72 50.28 1.96 2.09 8.97 0 11.44 46.34 3.64 1 ROLL (42 G) 110 0 0 0 0 0 0 0 230 10 21 7 1 3 1 4 0 8 2 10 BAKING: CONVECTION OVEN: 400 F (205 C) FROM FROZEN STATE: ROLLS/BREADSTICKS 8 - 12 MINUTES; BREADS 10 - 20 MINUTES. FROM THAWED STATE: ROLLS/BREADSTICKS 5 - 10 MINUTES; BREADS 8 - 15 MINUTES. CUIRE: FOUR A CONVECTION: 400 F (205 C) DE L'ETAT CONGELE: PETITE PAIN/BATONNET DE PAIN 8 A 12 MINUTES; PAIN 10 A 20 MINUTES. DE L'ETAT DEGELE: PETITE PAIN/BATONNET DE PAIN 5 A 10 MINUTES; PAIN 8 A 15 MINUTES. DE L'ETAT CONGELE: PETITE PAIN/BATONNET DE PAIN 8 A 12 MINUTES; PAIN 10 A 20 MINUTES. DE L'ETAT DEGELE: PETITE PAIN/BATONNET DE PAIN 5 A 10 MINUTES; PAIN 8 A 15 MINUTES. 10016362090679 016362090672 09067 DOUBLE-RUB PORK BBQ-NO SAUCE (BAGS) PORC ASSAISONNE FUME A L'HICKORY 044 PG-044-PORK BBQ Published Branded 2.27 Kg 2 5 12.7 15.25 38.74 11 27.94 11 4.99 10 4.54 .485 .014 NOT KOSHER 8 18 365 INGREDIENTS FOR CANADIAN MARKET: SEASONED PORK (PORK, SALT, SPICE) PRODUCT NAME: PORC ASSAISONNE A LA FUMEE D'HICKORY INGREDIENTS POUR LE MARCHE CANADIEN: PORC ASSAISONNE (PORC, SEL, EPICE). 85 216.73 18.84 6.83 0.21 96.15 469.33 0.55 0.21 0 11.25 1.47 0 3.27 2.02 3 OZ (85 G) 180 16 25 6 0.2 30 80 27 400 17 0 0 0 0 0 10 0 0 0 10 1. KEEP FROZEN. 2. THAW UNDER REFRIGERATION. 3. DO NOT REFREEZE. 4. COOK AND SERVE. COOKING INSTRUCTIONS: 1. THAW PRODUCT UNDER REFRIGERATION 12 - 16 HOURS. 2. PLACE IN BOILING WATER FOR APPROXIMATLEY 45 MINUTES OR UNTIL PRODUCT ACHIEVES AN INTERNAL TEMPERATURE OF 165 F (75 C). MODE D'EMPLOI: 1. GARDER CONGELE. 2. DEGELER AU REFRIGERATEUR. 3. NE PAS RECONGELER. 4. CUIRE ET SERVIR. MODE DE CUISSON: 1. DEGELER LE PRODUIT AU REFRIGERATEUR PENDANT 12 A 16 HEURES. 2. METTRE DANS L'EAU BOUILLANTE POUR AU MOINS 45 MINUTOS OU JUSQU'A LA TEMPERATURE INTERNE ATTAIGNE 165 F (175 C). 00049800843363 049800843363 84336 ITALIAN CIABATTA BUN-SLICED PETITS PAINS CIABATTA ITALIEN TRANCHES 318 PG-318-ARTISAN BREADS Published Branded 90.72 GR 60 10 25.4 19.88 50.5 15.88 40.34 14.01 6.35 12 5.44 1.827 .052 Kosher - Parve 7 6 365 ENRICHED WHEAT FLOUR, WATER, SALT, OLIVE OIL, DRY SOURDOUGH OF RYE (RYE FLOUR, YEAST, BACTERIAL CULTURE), YEAST, MALTED BARLEY FLOUR, GUAR GUM, ASCORBIC ACID, ENZYME. FARINE DE BLE, EAU, SEL, HUILE D'OLIVE, LEVAIN DE SEIGLE (FARINE DE SEIGLE, LEVURE, CULTURE BACTERIENNE), LEVURE, FARINE D'ORGE MALTEE, GOMME DE GUAR, ACIDE ASCORBIQUE, ENZYME. 90 223.01 1.09 0.14 0 0 379.28 46.1 0.65 0.07 7.2 0.05 0 12.93 2.25 1 BUN (90 G) 200 1 2 0 0 0 0 0 340 14 41 14 1 2 0 6 0 2 15 1. KEEP PRODUCT FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 2. REMOVE DESIRED NUMBER OF SHEETED PIZZA DOUGHS FROM THE FREEZER AND ALLOW EACH TO THAW OVERNIGHT ON OILED PIZZA PANS COVERED WITH PLASTIC. (AS AN ALTERNATIVE, THAW ON PIZZA PANS AND USE THE SAME DAY AFTER 2-3 HOURS THAW TIME AT ROOM TEMPERATURE, 75 F (23 C). MAXIMUM TIME IN RETARDER IS 3 DAYS. 3. REMOVE THAWED SHELLS FROM THE RETARDER (COOLER) AND TRANSFER TO PIZZA PANS. ALLOW DOUGH TO DOUBLE IN SIZE. Suivre les directives sur l’étiquette 00773889627520 773889627520 62752 PRE-PROOFED CHERRY DANISH POCKET ART FLV POCHETTE DE PATISSERIE DANOISE PREFERMENTEE AUX CERISES 085 PG-085-FTO/PROOFED LAMINATE Non Published Branded 85.05 GR 50 7 17.78 17.88 45.42 12.63 32.08 11.985 5.44 9.38 4.25 .915 .026 Not Kosher 11 8 120 INGREDIENTS FOR THE CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, CHERRY FILLING (GLUCOSE-FRUCTOSE, CHERRIES (MAY CONTAIN PITS), WATER, MODIFIED CORN STARCH, SUGAR, SODIUM CITRATE, CITRIC ACID, SALT, MALIC ACID, GELLAN GUM, XANTHAN GUM, LOCUST BEAN GUM, CARRAGEENAN, PRESERVATIVES (SODIUM BENZOATE, POTASSIUM SORBATE), NATURAL AND ARTIFICIAL FLAVOUR, COLOURS), WATER, MODIFIED PALM OIL, SUGAR, YEAST, CANOLA AND/OR SOYABEAN OIL, WHEY (A MILK DERIVATIVE), SALT, DRIED EGG YOLK, NATURAL AND ARTIFICIAL FLAVOUR, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, MONO AND DIGLYCERIDES, SODIUM STEAROYL-2-LACTYLATE, WHEY PROTEIN CONCENTRATE (A MILK DERIVATVE), GLUCOSE SYRUP SOLIDS, SOYA LECITHIN, COLOUR, ASCORBIC ACID, AZODICARBONAMIDE. PRODUCT NAME: POCHETTE DE PATISSERIE DANOISE PREFERMENTEE AUX CERISES (AROME ARTIFICIELLE) INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, REMPLISSAGE AUX CERISES (GLUCOSE-FRUCTOSE, CERISES (PEUT CONTENIR DES PUITS), EAU, AMIDON DE MAIS MODIFIE, SUCRE, CITRATE DE SODIUM, ACIDE CITRIQUE, SEL, ACIDE MALIQUE, GOMME DE GELLAN, GOMME DE XANTHANE, GOMME DE CAROUBIER, CARRAGHENINE, AGENTS DE CONSERVATION (BENZOATE DE SODIUM, SORBATE DE POTASSIUM), AROME NATURELLE ET ARTIFICIELLE, COLORANT), EAU, HUILE DE PALMISTE MODIFIE, SUCRE, LEVURE, HUILE DE CANOLA ET/OU SOYA, LACTOSERUM (UN DERIVE DE LAIT), SEL, JAUNE D OEUF SEC, AROME NATURELLE ET ARTIFICIELLE, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, MONO ET DIGLYCERIDES, STEAROYL-2-LACTYLATE DE SODIUM, PROTEINE DE PETIT-LAIT CONCENTRE (UN DERIVE DE LAIT), SOLIDES DE SIROP DE GLUCOSE, LECITHINE DE SOYA, COLORANT, ACIDE ASCORBIQUE, AZODICARBONAMIDE. FRENCH TRANSLATION OF HANDLING INSTRUCTIONS: Mode (More...) 85 283.18 11.02 4.87 0.13 4.64 252.21 40.97 1.36 13.22 5.03 13.36 7.59 22.25 1.59 1 DANISH (78 G) 270 10 16 4.5 0.1 24 5 1 240 10 39 13 1 5 13 5 2 10 2 10 HANDLING PROCEDURES: PRE-PROOFED DANISH 1. SET-UP: * PRE-HEAT OVEN TO PROPER TEMPERATURE * LINE SHEET TRAY WITH PARCHMENT PAPER * REMOVE PRODUCT FROM FREEZER * PLACE 12 DANISH ON TRAY 3 X 4 * PRODUCT IS FULLY PREPARED AND READY TO BAKE STRAIGHT FROM FREEZER, NO NEED TO THAW OR PROOF. * RETURN UNUSED PORTION TO FREEZER IMMEDIATELY. 2. BAKING PROCEDURES: BLODGETT OVEN: FAN TEMP TIME ON-LOW 325 F (160 C) 14-16 MIN. DECK OVEN: CHANDLEY 2 OR 3 PAN * PLACE TRAYS IN DECK OVEN PREHEATED TO 390 F (200 C) (TOP HEAT: 10 = BOTTOM HEAT: 3) GEMINI 2 OR 3 PAN * PLACE TRAYS IN DECK OVEN PREHEATED TO 390 F (200 C) (TOP SETTING: 6 = FRONT SETTING: 6/BOTTOM SETTING: 4) * BAKE 25 - 28 MINUTES OR UNTIL GOLDEN BROWN 3. GLAZING: * GLAZE DANISH WITH SUPER GLAZE * GLAZE SHOULD BE APPLIED WITH BRUSH WHILE PRODUCT IS HOT TO SEAL IN MOISTURE * GLAZE MIXTURE SHOULD BE 50 % GLAZE AND 50 % WATER. 4. FINISHING: * ALLOW DANISH TO COOL 15 - 30 MINUTES * ICE DANISH WITH (More...) Mode d'emploi - Danoise pre-etuvee 1. Preparation * Prechauffer le four a la temperature appropriee. * Recouvrir le plateau d'une feuille de papier parchemin. * Retirer le produit du congelateur. * Disposer 12 danoises sur le plateau en rangees de 3 x 4. * Le produit est totalement prepare et pret a cuire directement du congelateur; pas besoin de laisser degeler ou d'etuver. * Remettre immediatement la portion inutilisee au congelateur. 2. Modes de cuisson Four Blodgett: Ventilateur Temperature Temps Basse intensite 325 F (160 C) 14 a 16 minutes Four a etage: Chandley - 2 ou 3 plateaux: * Placer les plateaux dans le four prealablement chauffe a 390 F (200 C) (chaleur du haut a 10 - chaleur du bas a 3) Gemini - 2 ou 3 plateaux : * Placer les plateaux dans le four prealablement chauffe a 390 F (200 C) (chaleur du haut a 6 - chaleur du bas a 4) * Cuire pendant 25 a 28 minutes ou jusqu'a ce que les danoises soient dorees. 3. Glacage: * Badigeonner les (More...) 00057592744454 057592744454 74445 EGG ROLL DOUGH PATE A PETIT PAIN AUX OEUFS 330 PG-330-SPECIALTY ROLLS Published Branded 71 GR 180 8.13 20.65 15.81 40.16 11.56 29.36 29.366 13.32 28.13 12.76 .86 .024 Kosher - Parve 8 10 120 ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, GLUCOSE-FRUCTOSE, SOYABEAN OIL, DRIED WHOLE EGG, SALT, WHEAT GLUTEN, MONOGLYCERIDES, SODIUM STEAROYL-2-LACTYLATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, COLOUR, ASCORBIC ACID, ENZYME. PRODUCT NAME: PATE A PETIT PAIN AUX OEUFS INGREDIENTS: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, LEVURE, GLUCOSE-FRUCTOSE, HUILE DE SOYA, POUDRE D'OEUF ENTIER, SEL, GLUTEN DE BLE, MONOGLYCERIDES, STEAROYL-2-LACTYLATE DE SODIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, COLORANT, ACIDE ASCORBIQUE, ENZYME. 70.8 258.26 5.91 1.31 0.15 5.69 439.12 42.54 1.69 3.81 8.74 91.77 0.49 12.81 2.51 1 ROLL (60 G) 180 4 6 1 0.1 5 5 1 310 13 30 10 1 5 3 6 6 0 0 15 1. PLACE DOUGH PIECES ON A LINED SHEET PAN. DEFROST OVERNIGHT IN THE RETARDER. 2. PAN 3 X 5. GIVE 20 - 30 MINUTES FLOOR TIME. 3. PROOF UNTIL DOUBLE IN SIZE. DO NOT OVERPROOF. 4. BAKE UNTIL GOLDEN BROWN. CONVENTIONAL OVEN: 375 F - 400 F (190 C - 205 C) CONVECTION OVEN: 350 F (175 C) MODE D'EMPLOI: 1. PLACER LES MORCEAUX DE PATE SUR UNE PLAQUE RECOUVERTE D'UNE PELLICULE. LAISSER DEGELER AU REFRIGERATEUR TOUTE LA NUIT. 2. PLACER EN RANGEES DE 3X5. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQU'A CE QUE LA PATE AIT DOUBLE DE GROSSEUR. NE PAS TROP ETUVER. 4. CUIRE JUSQU'A CE QUE LA PATE SOIT DOREE. FOUR CONVENTIONNEL: 375 F A 400 F (190 C A 205 C) FOUR A CONVECTION: 350 F (175 C) MODE D'EMPLOI: 1. PLACER LES MORCEAUX DE PATE SUR UNE PLAQUE RECOUVERTE D'UNE PELLICULE. LAISSER DEGELER AU REFRIGERATEUR TOUTE LA NUIT. 2. PLACER EN RANGEES DE 3X5. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQU'A CE QUE LA PATE AIT DOUBLE DE GROSSEUR. NE PAS TROP ETUVER. 4. CUIRE JUSQU'A CE QUE LA PATE SOIT DOREE. FOUR CONVENTIONNEL: 375 F A 400 F (190 C A 205 C) FOUR A CONVECTION: 350 F (175 C) 00057592700313 057592700313 70031 CARA ASSORTED ROLL PETIT PAIN ASSORTI CARA 304 PG-304-PL PAR BAKED Non Published Private Label 39.69 GR 144 13.94 35.41 24 60.96 9.63 24.46 14.663 6.65 12.6 5.72 1.864 .053 Not Kosher 6 8 270 INGREDIENTS FOR CANADIAN MARKET: WHITE ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, SALT, DEXTROSE, MALTED BARLEY FLOUR, CALCIUM SULPHATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, ENZYME. WHEAT ENRICHED UNBLEACHED WHEAT FLOUR, WATER, WHEAT BRAN, YEAST, SALT, DEXTROSE, MALTED BARLEY FLOUR, CALCIUM SULPHATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, ENZYME. PUMPERNICKEL ENRICHED UNBLEACHED WHEAT FLOUR, WATER, RYE FLOUR, RYE MEAL, YEAST, SALT, COLOUR, DEXTROSE, CARAWAY SEEDS, LACTIC ACID, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, MALTED BARLEY FLOUR, NATURAL FLAVOUR, CALCIUM SULPHATE, ENZYME, ASCORBIC ACID, L-CYSTEINE HYDROCHLORIDE, AZODICARBONAMIDE. INGREDIENTS POUR LE MARCHE CANADIEN: PRODUCT NAME: BLANC FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, LEVURE, SEL, DEXTROSE, FARINE D'ORGE MALTEE, SULFATE DE CALCIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE, ENZYME. PRODUCT NAME: BLE FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, SON DE BLE, LEVURE, SEL, DEXTROSE, FARINE D'ORGE MALTEE, SULFATE DE CALCIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE, ENZYME. PRODUCT NAME: PUMPERNICKEL FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, FARINE DE SEIGLE, SEIGLE CONCASSE, LEVURE, SEL, COLORANT, DEXTROSE, GRAINES DE CARVI, ACIDE LACTIQUE, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, FARINE D'ORGE MALTEE, ESSENCE NATURELLE, SULFATE DE CALCIUM, ENZYME, ACIDE ASCORBIQUE, L-CYSTEINE CHLORHYDRATE, AZODICARBONAMIDE. 0 250.29 1.25 0.36 0.01 0 537.01 50.68 2.92 1.91 8.97 0 7.45 34.3 3.65 0 0 0 0 0 0 0 0 0 HANDLING INSTRUCTIONS NOT REQUIRED. Suivre les directives sur l’étiquette 00057592733571 057592733571 73357 WHITE SUBMARINE ROLL DOUGH PATE A PETIT PAIN SOUSMARIN BLANC 061 PG-061-ROLLS/BRDSTK DOUGH Published Branded 120 GR 108 10.19 25.88 15.81 40.16 11.56 29.36 30.274 13.73 28.69 13.01 1.078 .031 Kosher - Parve 7 10 120 ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, GLUCOSE-FRUCTOSE, SOYABEAN OIL, SALT, SODIUM STEAROYL-2-LACTYLATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, ENZYME. PRODUCT NAME: PATE A PETIT PAIN SOUSMARIN BLANC INGREDIENTS: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, LEVURE, GLUCOSE-FRUCTOSE, HUILE DE SOYA, SEL, STEAROYL-2-LACTYLATE DE SODIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE, ENZYME. 60.2 247.61 3.4 0.7 0.04 0.01 451.62 45.6 1.79 5.39 8.66 0 0 13.04 2.57 1/2 SUB ROLL (51 G) 150 2 3 0.4 0 2 0 0 270 11 27 9 1 4 3 5 0 0 0 10 1. PLACE DOUGH PIECES ON A LINED SHEET PAN, COVER WITH SILICONE PAPER AND IDENTIFY THE PRODUCT. DEFROST OVERNIGHT IN THE RETARDER. 2. PAN ROLLS 4 X 6. GIVE 20 - 30 MINUTES FLOOR TIME. 3. PROOF UNTIL DOUBLE IN SIZE. 4. BAKE UNTIL GOLDEN BROWN. OVEN TEMPERATURE: CONVENTIONAL: 375 F - 400 F (190 C - 205 C) CONVECTION: 350 F (175 C) MODE D EMPLOI: 1. PLACER LES MORCEAUX DE PATE SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN, COUVRIR D'UNE PELLICULE SILICONE ET IDENTIFIER LE PRODUIT. LAISSER DEGELER AU REFRIGERATEUR PENDANT TOUTE LA NUIT. 2. PLACER EN RANGEES DE 4 X 6. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQU A CE QUE LA PATE AIT DOUBLE DE VOLUME. 4. CUIRE JUSQU'A CE QUE LES PETITS PAINS SOIENT DORES. TEMPERATURE DU FOUR: CONVENTIONNELLE: 375 F A 400 F (190 C A 205 C) A CONVECTION: 350 F (175 C) MODE D EMPLOI: 1. PLACER LES MORCEAUX DE PATE SUR UNE PLAQUE RECOUVERTE D UN PAPIER PARCHEMIN, COUVRIR D UNE PELLICULE SILICONE ET IDENTIFIER LE PRODUIT. LAISSER DEGELER AU REFRIGERATEUR PENDANT TOUTE LA NUIT. 2. PLACER EN RANGEES DE 4 X 6. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQU A CE QUE LA PATE AIT DOUBLE DE VOLUME. 4. CUIRE JUSQU A CE QUE LES PETITS PAINS SOIENT DORES. TEMPERATURE DU FOUR: CONVENTIONNEL: 190 C - 204 C (375 F - 400 F) A CONVECTION: 180 C (350 F) 00057592782111 057592782111 78211 CHEESE BREAD DOUGH PATE A PAIN AU FROMAGE 310 PG-310-SPECIALTY BREADS Published Branded 517 GR 24 8.13 20.65 15.81 40.16 11.56 29.36 28.886 13.1 27.38 12.42 .86 .024 NOT KOSHER 8 10 120 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, CHEDDAR CHEESE (MILK, BACTERIAL CULTURE, SALT, RENNET, CALCIUM CHLORIDE, MICROCRYSTALLINE CELLULOSE, COLOUR), YEAST, SOYABEAN OIL, WHEAT GLUTEN, GLUCOSE-FRUCTOSE, SALT, SODIUM STEAROYL-2-LACTYLATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, ENZYME. PRODUCT NAME: PATE A PAIN AU FROMAGE INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, FROMAGE CHEDDAR (LAIT, CULTURE BACTERIENNE, SEL, PRESURE, CHLORURE DE CALCIUM, CELLULOSE MICROCRYSTALLINE, COLORANT), LEVURE, HUILE DE SOYA, GLUTEN DE BLE, GLUCOSE-FRUCTOSE, SEL, STEAROYL-2-LACTYLATE DE SODIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE, ENZYME. 60 245.98 6.87 3.41 0.24 15.67 478.42 34.1 1.78 0.83 11.93 30.58 0.08 144.17 2.09 1 SLICE (50 G) 150 4 6 2 0.1 11 10 3 290 12 20 7 1 4 0 7 2 0 8 8 1. PLACE FROZEN DOUGH IN GREASED BREAD PANS (STRAP PANS) AND PLACE INTO RETARDER OVERNIGHT. COVER WITH PLASTIC. 2. REMOVE PRODUCT FROM RETARDER AND PLACE IN PROOF BOX. 3. PROOF UNTIL PAN IS FILLED AND CROWN OF LOAF IS ABOVE SIDE OF PAN. 4. BAKE AT 400 F (205 C) FOR APPROXIMATELY 25 - 30 MINUTES OR UNTIL GOLDEN BROWN. 5. REMOVE FROM PAN IMMEDIATELY. 6. LET BREADS COOL ON WIRE RACK. 7. SLICE AND PACKAGE WHEN COOL. MODE D'EMPLOI: 1. PLACER LA PATE CONGELEE DANS UN MOULE A PAIN PREALABLEMENT GRAISSE ET PLACER AU REFRIGERATEUR POUR LA NUIT. RECOUVRIR D'UNE PELLICULE PLASTIQUE. 2. RETIRER LA PATE D'REFRIGERATEUR ET PLACER DANS L'ETUVE. 3. ETUVER JUSQU'A CE QUE LE MOULE SOIT REMPLI ET QUE LA COURONNE DE PAIN SOIT PLUS HAUTE QUE LE COTE DE LA PLAQUE. 4. CUIRE A 400 F (205 C) PENDANT ENVIRON 25 A 30 MINUTES OU JUSQU'A CE QUE LE PAIN SOIT DORE. 5. RETIRER IMMEDIATEMENT DU MOULE. 6. LAISSER LE PAIN REFROIDIR SUR UNE GRILLE. 7. TRANCER ET EMBALLER UNE FOIS REFROIDI. MODE D'EMPLOI: 1. PLACER LA PATE CONGELEE DANS UN MOULE A PAIN PREALABLEMENT GRAISSE ET PLACER AU REFRIGERATEUR POUR LA NUIT. RECOUVRIR D'UNE PELLICULE PLASTIQUE. 2. RETIRER LA PATE D'REFRIGERATEUR ET PLACER DANS L'ETUVE. 3. ETUVER JUSQU'A CE QUE LE MOULE SOIT REMPLI ET QUE LA COURONNE DE PAIN SOIT PLUS HAUTE QUE LE COTE DE LA PLAQUE. 4. CUIRE A 400 F (205 C) PENDANT ENVIRON 25 A 30 MINUTES OU JUSQU'A CE QUE LE PAIN SOIT DORE. 5. RETIRER IMMEDIATEMENT DU MOULE. 6. LAISSER LE PAIN REFROIDIR SUR UNE GRILLE. 7. TRANCER ET EMBALLER UNE FOIS REFROIDI. 00057592734370 057592734370 73437 CINNAMON SWEET ROLL DOUGH PATE A BRIOCHE A LA CANNELLE 062 PG-062-SWEET DOUGH Published Branded 71 GR 120 7.25 18.42 15.81 40.16 11.56 29.36 19.938 9.04 18.75 8.5 .767 .022 Kosher - Dairy 10 10 120 ENRICHED UNBLEACHED WHEAT FLOUR, WATER, GLUCOSE-FRUCTOSE, YEAST, SOYABEAN OIL, SUGAR, MALTODEXTRIN, SALT, CINNAMON, DRIED WHOLE EGG, MONOGLYCERIDES, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, SODIUM STEAROYL-2-LACTYLATE, MODIFIED CORN STARCH, NATURAL AND ARTIFICIAL FLAVOUR, REFINER'S MOLASSES, COLOUR, MICROCRYSTALLINE CELLULOSE, ASCORBIC ACID, ENZYME, MODIFIED CELLULOSE. PRODUCT NAME: PATE A BRIOCHE A LA CANNELLE INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, GLUCOSE-FRUCTOSE, LEVURE, HUILE DE SOYA, SUCRE, MALTODEXTRINE, SEL, CANNELLE, POUDRE D'OEUF ENTIER, MONOGLYCERIDES, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, STEAROYL-2-LACTYLATE DE SODIUM, AMIDON DE MAIS MODIFIE, AROME NATURELLE ET ARTIFICIELLE, MELASSE DE RAFFINEUR, COLORANT, CELLULOSE MICROCRYSTALLINE, ACIDE ASCORBIQUE, ENZYME, CELLULOSE MODIFIE. 70.9 269.17 4.92 1.13 0.11 1.46 305.05 48.33 1.9 9.7 7.9 70.55 0.38 19.24 2.41 1 CINNAMON ROLL (65 G) 190 3.5 5 1 0.1 4 0 0 220 9 34 11 1 5 7 6 6 0 2 10 1. PLACE ON LINED, GREASED EDGE SHEET PAN 6 X 7. 2. PLACE IN RETARDER OVERNIGHT OR UNTIL COMPLETELY THAWED. 3. PROOF UNTIL PIECES TOUCH EACH OTHER AND FILL PAN COMPLETELY. 4. BAKE AT 375 F - 400 F (190 C - 205 C) UNTIL TOPS AND BOTTOMS ARE GOLDEN BROWN. 5. PAINT WITH RICH'S GLAZE 'N SHINE WHILE STILL HOT. 6. WHEN COOL, ICE WITH RICH'S VANILLA FLAVOURED HEAT 'N ICE. MODE D'EMPLOI: 1. PLACER EN RANGEES DE 6 X 7 SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN ET GRAISSER LE COTES DE LA PLAQUE. 2. PLACER AU REFRIGERATEUR PENDANT TOUTE LA NUIT OU JUSQU'A CE QUE LES BRIOCHES SOIENT COMPLETEMENT DEGELEES. 3. ETUVER JUSQU'A CE QUE LES MORCEAUX SE TOUCHENT ENTRE EUX ET REMPLISSENT COMPLETEMENT LA PLAQUE. 4. CUIRE A 375 F A 400 F (190 C A 205 C) JUSQU'A CE QUE LE DESSUS ET LE DESSOUS SOIENT DORES. 5. GLACER DE BRILLANT A GLACER RICH PENDANT QU'ILS SONT ENCORE CHAUDS. 6. UNE FOIS QU'ILS SONT REFROIDIS, GLACER ENSUITE DE FONDANT A LA VANILLE RICH. MODE D'EMPLOI:1. PLACER EN RANGEES DE 6 X 7 SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN ET GRAISSER LE COTES DE LA PLAQUE.2. PLACER AU REFRIGERATEUR PENDANT TOUTE LA NUIT OU JUSQU'A CE QUE LES BRIOCHES SOIENT COMPLETEMENT DEGELEES.3. ETUVER JUSQU'A CE QUE LES MORCEAUX SE TOUCHENT ENTRE EUX ET REMPLISSENT COMPLETEMENT LA PLAQUE.4. CUIRE A 375 F A 400 F (190 C A 205 C) JUSQU'A CE QUE LE DESSUS ET LE DESSOUS SOIENT DORES.5. GLACER DE BRILLANT A GLACER RICH PENDANT QU'ILS SONT ENCORE CHAUDS. 6. UNE FOIS QU'ILS SONT REFROIDIS, GLACER ENSUITE DE FONDANT A LA VANILLE RICH. 10057592031711 057592031714 03171 NIAGARA BLEND PREMIUM WHIPPED TOPPING GARNITURE FOUETTEE PREMIUM MELANGE NIAGARA 015 PG-015-ON TOP TOPPING Published Branded 454 GR 12 9.13 23.19 15.81 40.16 11.81 30 13.32 6.04 12 5.44 .987 .028 Kosher - Dairy 9 9 365 WATER, HYDROGENATED PALM KERNEL OIL, SUGAR, GLUCOSE SYRUP, DRIED CREAM, GLUCOSE-FRUCTOSE, SODIUM CASEINATE (A MILK DERIVATVE), DEXTROSE, POLYSORBATE 60, SORBITAN MONOSTEARATE, GUAR GUM, XANTHAN GUM, ARTIFICIAL FLAVOUR. PRODUCT NAME: INGREDIENTS: EAU, HUILE DE PALMISTE HYDROGENEE, SUCRE, SIROP DE GLUCOSE, CREME SECHE, GLUCOSE-FRUCTOSE, CASEINATE DE SODIUM (UN DERIVE DE LAIT), DEXTROSE, POLYSORBATE 60, MONOSTEARATE DE SORBITAN, GOMME DE GUAR, GOMME DE XANTHANE, ESSENCE ARTIFICIELLE. 15 354.25 28.19 24.66 1.04 14.67 69.39 23.33 0.14 17.51 1.89 20.43 1.51 27.48 0.16 4 TABLESPOONS (15 G) 50 4 7 3.5 0.2 19 0 0 10 0 3 1 0 0 3 0.3 0 0 0 0 1. ARRIVES FROZEN. STORE AT -18 C (0 F) OR BELOW. 2. FOR IDEAL CONSISTENCY AND STABILITY, THAW IN REFRIGERATOR OVERNIGHT AS NEEDED. NEVER REFREEZE PRODUCT. DO NOT THAW AT ROOM TEMPERATURE. 3. TO OPEN, HOLD TAB FIRMLY AT THE TIP END OF THE BAG AND "PULL" TAB AWAY FROM THE BAG. 4. POSITION DECORATOR TIP BY SQUEEZING INTO PLACE. 5. TO USE, SQUEEZE FROM WIDE END. GUIDE TIP WITH OTHER HAND. 6. AVOID EXCESSIVE HANDLING! ALWAYS REFRIGERATE BETWEEN USES. 7. WHEN STORING, COVER DECORATOR TIP WITH ONE OF THE RED PLASTIC CAPS PROVIDED IN MASTER SHIPPER. 8. UNOPENED TOPPING STAYS FRESH IN FREEZER FOR 1 YEAR. THAWED TOPPING STAYS FRESH IN THE REFRIGERATOR FOR 2 WEEKS. 1. LE PRODUIT VOUS PARVIENT SURGELE. CONSERVER A -18 C (0 F) OU MOINS. 2. POUR UNE CONSISTANCE ET UNE STABILITE IDEALES, LAISSER DEGELER AU REFRIGERATEUR PENDANT TOUTE LA NUIT AU BESOIN. NE JAMAIS REMETTRE LE PRODUIT AU CONGELATEUR. NE PAS DEGELER A LA TEMPERATURE DE LA PIECE. 3. POUR OUVRIR, TENIR (More...) 1.LE PRODUIT VOUS PARVIENT SURGELE. CONSERVER A -18 C (0 F) OU MOINS. 2.POUR UNE CONSISTANCE ET UNE STABILITE IDEALES, LAISSER DEGELER AU REFRIGERATEUR PENDANT TOUTE LA NUIT AU BESOIN. NE JAMAIS REMETTRE LE PRODUIT AU CONGELATEUR. NE PAS DEGELER A LA TEMPERATURE DE LA PIECE. 3. POUR OUVRIR, TENIR FERMEMENT LA LANGUETTE AU BOUT DU SAC ET TIRER LA LANGUETTE EN L'ELOIGNANT DU SAC. 4.POSITIONNER L'EMBOUT DECORATEUR EN LE PRESSANT EN PLACE. 5 POUR UTILISER, PRESSER SUR LE BOUT DU SAC LE PLUS LARGE. GUIDER L'EMBOUT DE L'AUTRE MAIN. 6 EVITER LA MANIPULATION EXCESSIVE! TOUJOURS REFRIGERER ENTRE LES UTILISATIONS. 7 ORS DE LA CONSERVATION, COUVRIR L'EMBOUT DECORATEUR AVEC L'UN DES COUVERCLES ROUGES INCLUS DANS LA CAISSE. 8 LA GARNITURE NON OUVERTE RESTE FRAICHE AU CONGELATEUR PENDANT UN (1) AN. LA GARNITURE DECONGELEE CONSERVE SA FRAICHEUR AU REFRIGERATEUR PENDANT 2 SEMAINES. 00057592628532 057592628532 62853 CALABRESE ROLL DOUGH (W SEMOLINA FLOUR) PATE A PETITS PAINS CALABRAISE 320 PG-320-CRUSTY ROLLS Published Branded 99 GR 90 7.25 18.42 15.81 40.16 11.56 29.36 20.884 9.47 19.69 8.93 .767 .022 Kosher - Parve 10 10 120 ENRICHED UNBLEACHED WHEAT FLOUR, WATER, ENRICHED SEMOLINA WHEAT FLOUR, YEAST, SOYABEAN OIL, GLUCOSE-FRUCTOSE, SALT, SODIUM STEAROYL-2-LACTYLATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, ENZYME. PRODUCT NAME: PATE A PETIT PAIN CALABRESE (AVEC DE LA FARINE DE SEMOULE) INGREDIENTS: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, FARINE DE BLE ENRICHIE DE SEMOULE, LEVURE, HUILE DE SOYA, GLUCOSE-FRUCTOSE, SEL, STEAROYL-2-LACTYLATE DE SODIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE, ENZYME. 99.2 242.8 2.6 0.56 0.03 0 427.99 45.8 1.94 0.96 9.04 0 0 16.18 2.67 1 ROLL (84 G) 240 2.5 4 0.5 0 3 0 0 420 18 45 15 2 8 1 9 0 0 2 20 1. PLACE FROZEN DOUGH ON LINED SHEET PAN. DEFROST OVERNIGHT IN A RETARDER. 2. PLACE BREAD ON LINED PANS. GIVE 20 - 30 MINUTES FLOOR TIME. 3. PROOF UNTIL DOUBLE IN SIZE. 4. LET DRY 5 - 10 MINUTES AT ROOM TEMPERATURE. 5. AFTER FLOOR DRIED, SPRAY TOP SURFACE WITH WATER AND WHILE WET, DUST WITH SEMOLINA FLOUR. SCORE FULL LENGTH OF TOP OF ROLL, 1/2 - 3/4 CM (1/4") DEEP. 6. BAKE UNTIL GOLDEN BROWN. OVEN TEMPERATURES: CONVENTIONAL: 375 F - 400 F (190 C - 205 C) CONVECTION: 350 F - 375 F (180 C - 190 C) MODE D'EMPLOI: 1. PLACER LA PATE SURGELEE SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. LAISSER DEGELER AU REFRIGERATEUR PENDANT TOUTE LA NUIT. 2. PLACER LES PETITS PAINS DANS DES MOULES RECOUVERTS D'UN PAPIER PARCHEMIN. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQU'A CE QU'ILS AIENT DOUBLE EN VOLUME. 4. LAISSER SECHER A LA TEMPERATURE DE LA PIECE PENDANT 5 A 10 MINUTES. 5. UNE FOIS LA PATE SECHEE, VAPORISER LA SURFACE DU PAIN (More...) MODE D'EMPLOI: 1. PLACER LA PATE SURGELEE SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. LAISSER DEGELER AU REFRIGERATEUR PENDANT TOUTE LA NUIT. 2. PLACER LES PETITS PAINS DANS DES MOULES RECOUVERTS D'UN PAPIER PARCHEMIN. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQU'A CE QU'ILS AIENT DOUBLE EN VOLUME. 4. LAISSER SECHER A LA TEMPERATURE DE LA PIECE PENDANT 5 A 10 MINUTES. 5. UNE FOIS LA PATE SECHEE, VAPORISER LA SURFACE DU PAIN AVEC DE L'EAU ET SAUPOUDRER DE FARINE DE SEMOULE PENDANT QU'IL EST ENCORE MOUILLE. PRATIQUER UNE INCIS ON D'ENVIRON 1/2 A 3/4 CM (1/4") DE PROFONDEUR SUR TOUTE LA LONGUEUR DES PETITS PAINS. 6. CUIRE JUSQU'A CE QUE LES PETITS PAINS SOIENT DORES.TEMPERATURES DU FOUR: FOUR CONVENTIONNEL: 190 C - 205 C (375 F - 400 F) FOUR A CONVECTION: 180 C -190 C (350 F - 375 F) 00057592002271 057592002271 00227 TDL 46079 CARAMEL CHOC PECAN CDO XT TDL PATE A BISCUIT PACANES, CARAMEL, ET CHOCOLAT 051 PG-051-PL COOKIE DOUGH Non Published Private Label 35.4 GR 300 8.75 22.23 13.25 33.66 10.75 27.31 24.772 11.24 23.44 10.63 .721 .02 Not Kosher 7 12 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED BLEACHED WHEAT FLOUR, SUGAR, HYDROGENATED SOYABEAN OIL, CARAMEL CHIPS (SUGAR, GLUCOSE SYRUP, SKIM MILK, HYDROGENATED COTTONSEED AND/OR SOYABEAN OIL, BUTTER, SALT, MONO AND DIGLYCERIDES, NATURAL FLAVOUR), SEMISWEET CHOCOLATE (SUGAR, CHOCOLATE LIQUOR, COCOA BUTTER, MILKFAT, SOYA LECITHIN, ARTIFICIAL FLAVOUR, NATURAL FLAVOUR), WATER, GLUCOSE-FRUCTOSE, PECANS, MODIFIED CORN STARCH, REFINER'S MOLASSES, SALT, DRIED WHOLE EGG, BAKING POWDER, SODIUM BICARBONATE, HYDROGENATED COTTONSEED OIL, NATURAL AND ARTIFICIAL FLAVOUR, MONO AND DIGLYCERIDES, NATURAL FLAVOUR, SOYA LECITHIN, COLOUR, VITAMIN A. MANUFACTURED ON SHARED EQUIPMENT WITH PEANUTS AND TREE NUTS PRODUCT NAME: PATE A BISCUITS CARAMEL CHOCOLAT PACANES INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE BLANCHIE, SUCRE, HUILE DE SOYA HYDROGENEE, MORCEAU DE CARAMEL (SUCRE, SIROP DE GLUCOSE, LAIT ECREME, HUILE DE COTON ET O SOYA HYDROGENEE, BEURRE, SEL, MONO ET DIGLYCERIDES, ESSENCE NATURELLE), CHOCOLAT DEMI-DOUX (SUCRE, CHOCOLATE LIQUOR, BEURRE DE CACAO, GRAS DE LAIT, LECITHINE DE SOYA, ESSENCE ARTIFICIELLE, ESSENCE NATURELLE), EAU, GLUCOSE-FRUCTOSE, PACANES, AMIDON DE MAIS MODIFIE, MELASSE DE RAFFINEUR, SEL, POUDRE D'OEUF ENTIER, POUDRE A PATE, BICARBONATE DE SODIUM, HUILE DE COTON HYDROGENEE, ESSENCE NATURELLE ET ARTIFICIELLE, MONO ET DIGLYCERIDES, ESSENCE NATURELLE, LECITHINE DE SOYA, COLORANT, VITAMINE A. PRODUIT AVEC UN EQUIPMENT AYANT ETE EN CONTACT AVEC DES ARACHIDES ET DES NOIX. 35.4 477.93 25.29 5.81 0.46 1.91 407.27 58.39 1.59 34.39 4.18 19.76 0.13 23.5 2.1 1 COOKIE (32 G) 170 9 14 2 0.2 2 0 0 140 6 21 7 1 2 12 1 0 0 2 6 HANDLING INSTRUCTIONS NOT REQUIRED PER THE CUSTOMER. Suivre les directives sur l’étiquette 00057592756129 75612 LARGE WHOLESOME WHITE BREAD DOUGH GROS PAIN BLANC SAIN 060 PG-060-BREAD DOUGH Published Branded 794 GR 20 11.63 29.54 15.38 39.07 11.88 30.18 36.825 16.7 35 15.88 1.23 .035 Kosher - Parve 5 10 80 INGREDIENTS FOR CANADIAN MARKET: ENRICHED WHEAT FLOUR, WATER, YEAST, SUGAR, CANOLA OIL, SALT, WHEAT PROTEIN ISOLATE (WHEAT GLUTEN, LACTIC ACID). DO NOT INCLUDE ON THE LABEL (FOR INFORMATION ONLY): INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE, EAU, LEVURE, SUCRE, HUILE DE CANOLA, SEL, ISOLATE DE PROTEIN DE BLE (GLUTEN DE BLE, ACIDE LACTIQUE). 56.5 239.32 3.27 0.23 0.05 0 438.96 43.08 1.71 3.34 9.39 0 0.08 10.67 2.53 1 SLICE (50 G) 140 2 3 0.1 0 1 0 0 250 10 24 8 1 4 2 5 0 0 0 10 1. PLACE FROZEN DOUGH IN GREASED BREAD PANS (STRAP PANS) AND PLACE INTO RETARDER OVERNIGHT. COVER WITH PLASTIC. 2. REMOVE PRODUCT FROM RETARDER AND PLACE IN PROOF BOX. 3. PROOF UNTIL PAN IS FILLED AND CROWN OF LOAF IS ABOVE SIDE OF PAN. 4. BAKE AT 400 F (205 C) FOR APPROXIMATELY 25-30 MINUTES OR UNTIL GOLDEN BROWN. 5. REMOVE FROM PAN IMMEDIATELY. 6. LET BREADS COOL ON WIRE RACK. 7. SLICE AND PACKAGE WHEN COOL. Suivre les directives sur l’étiquette 00057592732420 057592732420 73242 FLATTENED HAMBURGER ROLL DOUGH PATE A PETIT PAIN HAMBURGER (PLATS) 325 PG-325-HOTS&HAMS Published Branded 56.7 GR 180 7.25 18.42 15.81 40.16 11.56 29.36 23.513 10.67 22.5 10.21 .767 .022 Kosher - Parve 10 10 120 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, GLUCOSE-FRUCTOSE, SOYABEAN OIL, SALT, SODIUM STEAROYL-2-LACTYLATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, ENZYME. PRODUCT NAME: PATE A PETIT PAIN HAMBURGER INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, LEVURE, GLUCOSE-FRUCTOSE, HUILE DE SOYA, SEL, STEAROYL-2-LACTYLATE DE SODIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE, ENZYME. 56.7 247.61 3.4 0.7 0.04 0.01 451.62 45.6 1.79 5.39 8.66 0 0 13.04 2.57 1 ROLL (48 G) 140 2 3 0.4 0 2 0 0 260 11 26 9 1 4 3 5 0 0 0 10 1. PLACE DOUGH PIECES ON A LINED SHEET PAN, COVER WITH SILICONE PAPER AND IDENTIFY THE PRODUCT. DEFROST OVERNIGHT IN THE RETARDER. 2. PAN ROLLS 4 X 6. GIVE 20 - 30 MINUTES FLOOR TIME. 3. PROOF UNTIL DOUBLE IN SIZE. 4. BAKE UNTIL GOLDEN BROWN. OVEN TEMPERATURE: CONVENTIONAL: 375 F - 400 F (190 C - 205 C) CONVECTION: 350 F (175 C) MODE D'EMPLOI: 1. PLACER LES MORCEAUX DE PATE SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN, COUVRIR D'UN PAPIER SILICONE ET IDENTIFIER LE PRODUIT. LAISSER DEGELER AU REFRIGERATEUR PENDANT TOUTE LA NUIT. 2. PLACER EN RANGEES DE 4 X 6. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQU'A CE QUE LA PATE AIT DOUBLE EN VOLUME. 4. CUIRE JUSQU'A CE QUE LES PETITS PAINS SOIENT DORES. TEMPERATURE DU FOUR: CONVENTIONNEL: 375 F A 400 F (190 C A 205 C) A CONVECTION: 350 F (175 C) MODE D'EMPLOI: 1. PLACER LES MORCEAUX DE PATE SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN, COUVRIR D'UN PAPIER SILICONE ET IDENTIFIER LE PRODUIT. LAISSER DEGELER AU REFRIGERATEUR PENDANT TOUTE LA NUIT. 2. PLACER EN RANGEES DE 4 X 6. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQU'A CE QUE LA PATE AIT DOUBLE EN VOLUME.4. CUIRE JUSQU'A CE QUE LES PETITS PAINS SOIENT DORES.TEMPERATURE DU FOUR:CONVENTIONNEL: 375 F A 400 F (190 C A 205 C) A CONVECTION: 350 F (175 C) 00057592743921 057592743921 74392 WHITE TEXAS BREAD PAIN BLANC DU TEXAS 341 PG-341-FULLY BAKED Published Branded 675 GR 12 13.7 34.8 20.04 50.9 15.87 40.31 19.996 9.07 17.86 8.1 2.521 .071 NOT KOSHER 6 6 180 ENRICHED BLEACHED WHEAT FLOUR, WATER, GLUCOSE-FRUCTOSE AND/OR SUGAR, YEAST, VEGETABLE OIL (CANOLA AND/OR SOYABEAN OIL), SALT, SOYA FLOUR, WHEAT GLUTEN, SODIUM STEAROYL-2-LACTYLATE, MONO AND DIGLYCERIDES, ASCORBIC ACID, ENZYMES, CALCIUM PROPIONATE. THIS PRODUCT MAY CONTAIN SESAME SEEDS AND DAIRY INGREDIENTS PRODUCT DESCRIPTION: PAIN BLANC DU TEXAS INGREDIENTS: FARINE DE BLE ENRICHIE BLANCHIE, EAU, GLUCOSE-FRUSTOSE ET/OU SUCRE, LEVURE, HUILE VEGETALE (HUILE DE CANOLA ET/OU SOYA), SEL, FARINE DE SOYA, GLUTEN DE BLE, STEAROYL-2-LACTYLATE DE SODIUM, MONO ET DIGLYCERIDES, ACIDE ASCORBIQUE, ENZYMES, PROPIONATE DE CALCIUM. CE PRODUIT PEUT CONTENIR DES GRAINES DE SESAME ET/OU SUBSTANCES LAITIERES. 67 247.72 2.56 0.58 0.49 0 501 46.4 1 5 9.77 1 2.99 33.3 3.26 2 SLICES (67 G) 170 1.5 3 0.4 0.3 1 0 0 340 14 31 10 1 3 3 7 4 2 15 HANDLING INSTRUCTIONS KEEP FROZEN UNTIL READY TO USE. REMOVE DESIRED AMOUNT OF LOAVES FROM THE CASE. RESEAL UNUSED PRODUCT AND RETURN TO THE FREEZER. THAW AT ROOM TEMPERATURE FOR 50 TO 60 MINUTES. MODE D'EMPLOI: GARDER CONGELER JUSQU'A UTILISATION. SORTIR LA QUANTITE DESIREE DE PAINS DE LA BOITE. LA QUANTITE NON UTILISEE DOIT ETRE RETOURNE AU CONGELATEUR. FAIRE DECONGELER A LA TEMPERATURE DE LA PIECE POUR 50 A 60 MINUTES. MODE D'EMPLOI: GARDER CONGELER JUSQU'A UTILISATION. SORTIR LA QUANTITE DESIREE DE PAINS DE LA BOITE. LA QUANTITE NON UTILISEE DOIT ETRE RETOURNE AU CONGELATEUR. FAIRE DECONGELER A LA TEMPERATURE DE LA PIECE POUR 50 A 60 MINUTES. 00049800707238 70723 10" THIN PAR BAKED PIZZA CRUST CROUTE PRE-CUITE 10" (MINCE) 177 PG-177-THIN PARBAKED PIZZA Published Branded 156 GR 36 8.25 20.96 21.31 54.13 10.94 27.79 13.703 6.22 12.38 5.62 1.113 .032 NOT KOSHER 8 6 270 ENRICHED BLEACHED WHEAT FLOUR, WATER, YEAST, SALT, CANOLA OIL, SUGAR, MONO AND DIGLYCERIDES, PRESERVATIVE (CALCIUM PROPIONATE), L-CYSTEINE HYDROCHLORIDE. PRODUCT NAME: CROUTE MINCE A PIZZA PRE-CUITE 10" INGREDIENTS: FARINE DE BLE ENRICHIE BLANCHIE, EAU, LEVURE, SEL, HUILE DE CANOLA, SUCRE, MONO ET DIGLYCERIDES, AGENT DE CONSERVATION (PROPIONATE DE CALCIUM), L-CYSTEINE CHLORHYDRATE. 52 282.2 5.36 0.7 0 0 596.28 49.86 1.73 1.07 8.63 0.00 0 77.18 3.04 1/3 PIZZA CRUST (52 G) 150 3 4 0.4 0 0 0 0 310 13 26 9 1 4 1 4 0 4 10 HANDLING INSTRUCTIONS: 1. REMOVE DESIRED NUMBER OF UNITS FROM CASE AND THEN RESEAL CASE. (FOR BEST RESULTS PRODUCT SHOULD BE THAWED BEFORE BAKING - 4 HOURS REFRIGERATED OR 30 MINUTES TO 1 HOUR AT ROOM TEMPERATURE). 2. PLACE CRUSTS ON SHEET PAN AND TOP AS DESIRED. 3. BAKE UNTIL CRUST IS GOLDEN BROWN AND CHEESE IS MELTED. CONVECTION OVENS: (190 C) 375 F, 6 - 9 MINUTES DECK OVENS: (260 C) 500 F, 7 - 10 MINUTES CONVEYER OVENS: (260 C) 500 F, 3 1/2 - 4 1/2 MINUTES ** PRODUCT MAY BE PLACED ON PAN, COVERED WITH PLASTIC AND HELD FOR UP TO 7 DAYS REFRIGERATED. MODE D'EMPLOI 1. RETIRER LE NOMBRE D'UNITES DESIRE DE LA CAISSE ET SCELLER LA CAISSE (POUR DE MEILLEURS RESULTATS, LAISSER DEGELER LE PRODUIT AU REFRIGERATEUR (PENDANT 4 HEURES OU A LA TEMPERATURE DE LA PIECE PENDANT 30 MINUTES A 1 HEURE). 2. PLACER LES CROUTES SUR UNE PLAQUE ET GARNIR AU GOUT. 3. CUIRE JUSQU'A CE QUE LE CROUTE SOIT DOREE ET QUE LE FROMAGE SOIT FONDU. CONVECTION : 190 C (375 F), 6 A 9 (More...) Suivre les directives sur l’étiquette 00057592767569 057592767569 76756 16" SELF RISING SHEETED PIZZA DOUGH PATE A PIZZA 16" AUTO-LEVANTE 185 PG-185-SELF RISING PZA DAH Published Branded 822 GR 16 6 15.24 17 43.18 16.75 42.55 30.89 14.01 29 13.15 .989 .028 Kosher - Parve 10 4 150 INGREDIENTS FOR CANADIAN MARKET: ENRICHED WHEAT FLOUR, WATER, YEAST, SUGAR, HYDROGENATED SOYABEAN OIL, SALT, SODIUM ALUMINUM PHOSPHATE, SODIUM BICARBONATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID. MANUFACTURED ON SHARED EQUIPMENT WITH SOYA. DO NOT PUT ON LABEL (FOR INFORMATION ONLY): INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE, EAU, LEVURE, SUCRE, HUILE DE SOYA HYDROGENEE, SEL, PHOSPHATE DOUBLE D'ALUMINIUM ET DE SODIUM, BICARBONATE DE SODIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ASCORBIQUE. MANUFACTURE SUR DE L'EQUIPEMENT PARTAGE AVEC DU SOYA. 68.5 222.42 1.94 0.47 0.48 0 689.22 43.08 1.62 3.36 8.17 0 0 15.06 2.53 1/12 PIZZA CRUST (59 G) 150 1.5 2 0.3 0.3 3 0 0 470 20 30 10 1 4 2 6 0 0 0 10 DECK OVEN: PREHEAT OVEN TO 500F, PLACE PIZZA ON A BAKING PAN. PLACE IN OVEN AND BAKE FOR APPROXIMATELY 12 TO 15 MINUTES. OVEN TEMPERATURES MAY VARY, ADJUST BAKING TIME AND TEMPERATURE ACCORDINGLY. PIZZA IS DONE WHEN CHEESE IS MELTED AND EDGES ARE GOLDEN BROWN. CONVEYOR OVEN: PREHEAT OVEN TO 500F, PLACE PIZZA ON A BAKING PAN. PLACE IN OVEN AND BAKE FOR APPROXIMATELY 5 MINUTES. OVEN TEMPERATURES MAY VARY, ADJUST BAKING TIME AND TEMPERATURE ACCORDINGLY. PIZZA IS DONE WHEN CHEESE IS MELTED AND EDGES ARE GOLDEN BROWN. CONVECTION OVEN: PREHEAT OVEN TO 375F, PLACE PIZZA ON A BAKING PAN. PLACE IN OVEN AND BAKE FOR APPROXIMATELY 10 TO 12 MINUTES. OVEN TEMPERATURES MAY VARY, ADJUST BAKING TIME AND TEMPERATURE ACCORDINGLY. PIZZA IS DONE WHEN CHEESE IS MELTED AND EDGES ARE GOLDEN BROWN. RACK OVEN: PREHEAT OVEN TO 350F, PLACE PIZZA ON A BAKING PAN. PLACE IN OVEN AND BAKE FOR APPROXIMATELY 15 TO 18 MINUTES. OVEN TEMPERATURES MAY VARY, ADJUST BAKING TIME AND TEMPERATURE ACCORDINGLY. (More...) Suivre les directives sur l’étiquette 10057592705001 057592705004 70500 CHOC ON TOP DESSERT TPG ED OIL PROD GARNITURE ON TOP® CHOCOLAT 015 PG-015-ON TOP TOPPING Published Branded 454 GR 10 8.88 22.56 15.75 40.01 11.81 30 11.35 5.15 10 4.54 .956 .027 Kosher - Dairy 8 10 365 WATER, GLUCOSE-FRUCTOSE, HYDROGENATED PALM KERNEL OIL, SUGAR, ALKALI PROCESSED COCOA, SODIUM CASEINATE, DEXTROSE, ARTIFICIAL FLAVOR, POLYSORBATE 60, SORBITAN MONOSTEARATE, SALT, XANTHAN GUM, GUAR GUM. PRODUCT NAME: GARNITURE ON TOP CHOCOLAT INGREDIENTS: EAU, GLUCOSE-FRUCTOSE, HUILE DE PALMISTE HYDROGENEE, SUCRE, CACAO TRAITE A L'ALCALI, CASEINATE DE SODIUM, DEXTROSE, ESSENCE ARTIFICIELLE, POLYSORBATE 60, MONOSTEARATE DE SORBITAN, SEL, GOMME DE XANTHANE, GOMME DE GUAR. 15 321.53 20.77 19.09 0.7 0.29 68.38 31.62 1.6 28.4 2.09 0.04 0.02 10.44 1.15 4 TABLESPOONS (15 G) 50 3 5 3 0.1 15 0 0 10 0 5 2 0 0 4 0.3 0 0 0 2 1. KEEP PRODUCT FROZEN. 2. FOR IDEAL CONSISTENCY AND STABILITY, REMOVE BAGS FROM THE CASE AS NEEDED AND THAW IN REFRIGERATOR OVERNIGHT. 3. NEVER REFREEZE PRODUCT. 4. CUT ON DOTTED LINE AND APPLY FIRM PRESSURE TO MOVE DECORATOR TIP INTO POSITION. 5. TO DISPENSE, SQUEEZE BAG AT WIDE END WHILE GUIDING THE TIP WITH YOUR OTHER HAND. 6. AVOID EXCESSIVE HANDLING. ALWAYS REFRIGERATE BETWEEN USES. 7. COVER TIP WITH RED CAP OR PLASTIC WRAP WHEN NOT IN USE. THAWED TOPPING STAYS FRESH IN REFRIGERATOR FOR TWO WEEKS. MODE D'EMPLOI: 1. GARDER LE PRODUIT CONGELE. 2. SORTIR LE NOMBRE REQUIS DE SACS DE LA CAISSE ET DECONGELER AU REFRIGERATEUR PENDANT LA NUIT. 3. NE JAMAIS RECONGELER LE PRODUIT. 4. COUPER LE BOUT DU SAC EN SUIVANT LA LIGNE POINTILLEE. FAIRE RESSORTIR LEGEREMENT LA DOUILLE A DECORER EN PRESSANT PRES DU BOUT DU SAC. 5. POUR SERVIR, PRESSER LE HAUT DU SAC D'UNE MAIN ET GUIDER LE BOUT A DECORER AVEC L AUTRE MAIN. TOUJOURS GARDER REFRIGERE ENTRE LES (More...) MODE D'EMPLOI: 1. GARDER LE PRODUIT CONGELE. 2. SORTIR LE NOMBRE REQUIS DE SACS DE LA CAISSE ET DECONGELER AU REFRIGERATEUR PENDANT LA NUIT. 3. NE JAMAIS RECONGELER LE PRODUIT. 4. COUPER LE BOUT DU SAC EN SUIVANT LA LIGNE POINTILLEE. FAIRE RESSORTIR LEGEREMENT LA DOUILLE A DECORER EN PRESSANT PRES DU BOUT DU SAC. 5. POUR SERVIR, PRESSER LE HAUT DU SAC D'UNE MAIN ET GUIDER LE BOUT A DECORER AVEC L AUTRE MAIN. TOUJOURS GARDER REFRIGERE ENTRE LES SERVICES. 10049800560137 049800560130 56013 TIKI BAY PINA COLADA FRZN BEV MX SMOOTHIE AU PINA COLADA TIKI BAY 275 PG-275-ASEPTIC BEV-OTHER Non Published Branded 1.818 L 6 10.06 25.55 9.88 25.1 9.5 24.13 29.427 13.35 27.54 12.49 .546 .015 Kosher - Dairy 4 20 365 INGREDIENTS FOR CANADIAN MARKET: WATER, SUGAR, CONCENTRATED PINEAPPLE JUICE, COCONUT MILK, GLUCOSE-FRUCTOSE, ARTIFICIAL FLAVOUR, WHEY PROTEIN ISOLATE (A MILK DERIVATiVE), PROPYLENE GLYCOL ALGINATE, MODIFIED CELLULOSE, MALIC ACID. DO NOT INCLUDE ON THE LABEL (FOR INFORMATION ONLY): FRENCH TRANSLATION: EAU, SUCRE, CONCENTRE DE JUS D'ANANAS, LAIT DE NOIX COCO, GLUCOSE-FRUCTOSE, AROME ARTIFICIELLE, CONCENTRE PROTEIQUE DE PETIT LAIT (UN DERIVE DE LAIT), ALGINATE DE PROPYLENEGLYCOL, CELLULOSE MODIFIE, ACIDE MALIQUE. 130 138.15 2.18 1.9 0.01 0.06 11.97 28.88 0.7 26.36 0.86 0 4.7 12.46 0.32 4 FL OZ CONCENTRATE (162 G) 180 3 4 2.5 0 2 0 0 15 1 38 13 1 4 34 1 0 10 2 2 HANDLING INSTRUCTIONS: HOW TO PREPARE A 12 OZ. DRINK FROZEN COCKTAILS IN A BLENDER * 4 FL. OZ. CONCENTRATE * 1 FL. OZ. ALCOHOL * 1 CUP ICE CUBES BLEND 20-25 SECONDS SMOOTHIES IN A BLENDER * 5 FL. OZ. CONCENTRATE * 1 CUP ICE CUBES BLEND 20-25 SECONDS FROZEN COCKTAILS USING AN ICE SHAVER * 4 FL. OZ. CONCENTRATE 1 FL. OZ. ALCOHOL PRESS #1 ON THE SHAVER SMOOTHIES USING AN ICE SHAVER * 5 FL. OZ. CONCENTRATE PRESS #1 ON THE SHAVER TO PREPARE 3 GALLONS FROZEN COCKTAILS IN GRANITA OR FROZEN BEVERAGE MACHINES * 3 CARTONS OF DESIRED CONCENTRATE * 1 LITER OF ALCOHOL * 5 QUARTS OF WATER ADD TO MACHINE HOPPER AND THEN FREEZE IN DISPENSING/FREEZING MACHINE ACCORDING TO MANUFACTURER'S INSTRUCTIONS. TO MAKE SMOOTHIES IN GRANITA OR FROZEN BEVERAGE MACHINES * 3 CARTONS OF DESIRED CONCENTRATE * 1 1/2 GALLONS OF WATER ADD TO MACHINE HOPPER AND THEN FREEZE IN DISPENSING/FREEZING MACHINE ACCORDING TO MANUFACTURER'S INSTRUCTIONS. Suivre les directives sur l’étiquette 00057592745017 057592745017 74501 LARGE ITALIAN ROLL DOUGH PETIT PAIN ITALIEN GRAND 320 PG-320-CRUSTY ROLLS Published Branded 113 GR 90 8.13 20.65 15.81 40.16 11.56 29.36 23.825 10.81 22.5 10.21 .86 .024 Kosher - Parve 8 10 120 ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, SOYABEAN OIL, GLUCOSE-FRUCTOSE, SALT, SODIUM STEAROYL-2-LACTYLATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, ENZYME. PRODUCT NAME: PETIT PAIN ITALIEN GRAND INGREDIENTS: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, LEVURE, HUILE DE SOYA, GLUCOSE-FRUCTOSE, SEL, STEAROYL-2-LACTYLATE DE SODIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE, ENZYME. 113.4 231.65 2.8 0.61 0.03 0 472.56 42.87 1.77 1.07 8.76 0 0 12.39 2.65 1 ROLL (96 G) 260 3 5 0.5 0 4 0 0 540 22 49 16 2 8 1 10 0 0 2 20 OVEN TEMPERATURES: CONVENTIONAL: 375 F - 400 F (190 C - 205 C) CONVECTION: 350 F (175 C) HANDLING INSTRUCTIONS: 1. PAN FROZEN DOUGH 3 X 5 ON A LINED SHEET PAN. PLACE DOUGH PIECES DIAGONALLY ON PAN SO THAT ROLLS DO NOT TOUCH AFTER PROOFING. NOTE!! PRODUCT MAY ALSO BE PANNED DIRECTLY INTO WELL GREASED BAGUETTE PANS 4 DOUGH PIECES PER CHANNEL. 2. THAW OVERNIGHT IN RETARDER AT 38 F - 40 F (3 C - 4 C). 3. PROOF AT 90 F - 100 F (32 C - 38 C) AND 85% TO 95% HUMIDITY FOR APPROXIMATELY 30 MINUTES. REMOVE FROM PROOFER AND ALLOW TO STAND AT ROOM TEMPERATURE FOR 10 - 15 MINUTES UNTIL A THIN CRUST FORMS. 4. SCORE TOP OF EACH ROLL LENGTHWISE WITH A SHARP KNIFE. 5. BAKE UNTIL SIDES AND TOP ARE GOLDEN BROWN. NOTE!! STEAM MAY BE INJECTED INTO THE OVEN FOR 20 SECONDS AT BEGINNING OF BAKE CYCLE. VARIATIONS: SEEDED PANINI - BRUSH ROLLS WITH WATER TO MOISTEN AND DIP IN SEEDS OF YOUR CHOICE. PAN, PROOF AND BAKE. GARLIC PANINI - AFTER SCORING PROOFED ROLLS, PLACE RICH'S GARLIC (More...) Suivre les directives sur l’étiquette 10077552795057 057592795050 79505 CAN TORT TRICLR CK 2/5 LB BAGS TORTELLINIS TRI-COLOURS AVEC FROMAGE PRE-CUIT 521 PG-521-TORTELLINI Published Branded 4.54 Kg 2 5.04 12.8 15 38.1 10.56 26.82 10.7 4.85 10 4.54 .462 .013 NOT KOSHER 11 10 540 FLOUR (Durum Wheat Flour, Niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid), WATER, RICOTTA CHEESE (Pasteurised Whey, Milk, Cream), WHOLE EGGS, Romano Cheese (Sheeps Milk, Cheese Cultures, Salt, Rennet (aged over 8 months), PARMESAN CHEESE (Pasteurised part-skim cow's milk, cheese cultures, salt, enzymes, (aged over 10 months) BREAD CRUMBS (Wheat Flour, Water, Salt & Yeast), Also it may contain: Pure Vegetable Shortening (Soybean and/or Cottonseed Oil) Ammonium Chloride, Calcium Propionate), SALT, BLACK PEPPER, NUTMEG, PARSLEY. INGRÉDIENTS: FARINE (semoule de blé tendre, niacine, sulfate ferreux, mononitrate de thiamine, riboflavine, acide folique), EAU, FROMAGE RICOTTA (petit lait pasteurisé, lait , crème), ŒUFS ENTIERS, FROMAGE ROMANO (lait de brébis, cultures de fromage, sel, présure (âgé de plus de 8 mois), FROMAGE PARMESAN (lait de vache mi-écremé pasteurisé, cultures de fromage, sel, enzymes (âges de plus de 10 mois), CHAPELURE (farine de blé, eau, sel et levure.). Peut également contenir de la pure graisse vegétale (huile de soja ou de coton). Chlorure d’ammonium, propionate de calcium, ÉPINARDS EN POUDRE, PAPRIKA OLÉORESINEUX SEL, POIVRE NOIR MUSCADE, PERSIL. SANS AGENT DE CONSERVATION AJOUTÉ. 221 4.0 2.1 0 12.8 332.8 34.6 2.0 1.6 10.1 36.0 10.2 208 2.4 FOLLOW INSTRUCTIONS ON CASES Suivre les directives sur l’étiquette 10057592755464 057592755467 75546 CARA SUNDRIED TOMATO LOAF PAIN AUX TOMATES SECHEES AU SOLEIL CARA 304 PG-304-PL PAR BAKED Non Published Private Label 142 GR 70 12.75 32.39 23.38 59.39 15.38 39.07 24.075 10.92 21.88 9.92 2.653 .075 Kosher - Parve 6 5 270 ENRICHED UNBLEACHED WHEAT FLOUR, WATER, SUNDRIED TOMATOES, YEAST, SALT, DEXTROSE, MALTED BARLEY FLOUR, CALCIUM SULPHATE, GARLIC POWDER, OREGANO, BASIL, ONION POWDER, PAPRIKA, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, CANOLA OIL, ENZYMES, ASCORBIC ACID. PRODUCT NAME: DEMI PARISIEN TOMATES SECHEE INGREDIENTS: FARINE DE BLE NON BLANCHIE ENRICHIE, EAU, TOMATES SECHEES, LEVURE, SEL, DEXTROSE, FARINE D'ORGE MALTE, SULFATE DE CALCIUM, POUDRE D'AIL, ORIGAN, BASILIC, POUDRE D'OIGNON, PAPRIKA, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, HUILE DE CANOLA, ENZYMES, ACIDE ASCORBIQUE. 50 252.78 0.94 0.18 0 0 533.58 51.33 3.65 0 9.75 0 0 13.74 3.69 1 SLICE (50 G) 130 0 0 0 0 0 0 0 270 11 26 9 2 7 0 5 0 0 15 Baking Instructions Oven Temp From Frozen State From Thawed State Convection 350 F (175 C) Rolls/Breadsticks 5-12 Min. Rolls/Breadsticks 5-12 Min. Breads 8-15 Min. Breads 8-12 Min. Deck or Rack 375 F (190 C) Rolls/Breadsticks 10-15 Min. Rolls/Breadsticks 8-12 Min. Breads 10-15 Min. Breads 8-12 Min. Conveyor/Impinger 425 F (220 C) Rolls/Breadsticks 5-8 Min. Rolls/Breadsticks 5-8 Min. Breads 5-8 Min. Breads 5-8 Min. Suggested times and temps will vary by operation. Mode de cuisson Four Temperature Congele Decongele Convection 350 F Petits pains/Batonnets 5 a 12 min. Petits pains/Batonnets 5 a 12 min. (175 C) Pains 8 a 15 min. Pains 8 a 12 min. A etages ou chariot 375 F Petits pains/Batonnets 10 a 15 min. Petits pains/Batonnets 8 a 12 min. (190 C) Pains 10 a 15 min. Pains 8 a 12 min. Convoyeur/Impinge 425 F Petits pains/Batonnets 5 a 8 min. Petits pains/Batonnets 5 a 8 min. (220 C) Pains 5 a 8 min Pains 5 a 8 min. Les (More...) Mode de cuisson Four Temperature Congele Decongele Convection 350 F Petits pains/Batonnets 5 a 12 min. Petits pains/Batonnets 5 a 12 min.(175 C) Pains 8 a 15 min. Pains 8 a 12 min. A etages ou chariot 375 F Petits pains/Batonnets 10 a 15 min. Petits pains/Batonnets 8 a 12 min. (190 C) Pains 10 a 15 min. Pains 8 a 12 min. Convoyeur/Impinge 425 F Petits pains/Batonnets 5 a 8 min. Petits pains/Batonnets 5 a 8 min. (220 C) Pains 5 a 8 min Pains 5 a 8 min. Les temperatures et les temps de cuisson varieront selon l'operation. 00057592745529 057592745529 74552 LARGE PUMPERNICKEL BREAD DOUGH PATE A PAIN "PUMPERNICKEL" GRAND 300 PG-300-HEARTH BREAD Published Branded 822 GR 20 11.63 29.54 15.81 40.16 11.56 29.36 38.194 17.32 36.25 16.44 1.23 .035 Kosher - Parve 5 10 120 ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, RYE FLOUR, RYE FLAKES, SALT, COLOUR, WHEAT GLUTEN, SOYABEAN OIL, CARAWAY SEEDS, SODIUM STEAROYL-2-LACTYLATE, FUMARIC ACID, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, SPICES, ACETIC ACID, ONION POWDER, ASCORBIC ACID, ENZYME. PRODUCT NAME: PATE A PAIN "PUMPERNICKEL" GRAND INGREDIENTS: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, LEVURE, FARINE DE SEIGLE, FLOCONS DE SEIGLE, SEL, COLORANT, GLUTEN DE BLE, HUILE DE SOYA, GRAINES DE CARVI, STEAROYL-2-LACTYLATE DE SODIUM, ACIDE FUMARIQUE, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, EPICES, ACIDE ACETIQUE, POUDRE D'OIGNON, ACIDE ASCORBIQUE, ENZYME. 60 222.44 1.61 0.42 0.01 0 676.2 42.83 2.68 0.37 9.15 0.02 0 59.15 2.38 1 SLICE (50 G) 130 1 1 0.2 0 1 0 0 410 17 26 9 2 6 0 5 0 0 4 10 1. PLACE FROZEN BREAD ON A LINED SHEET PAN. DEFROST OVERNIGHT IN THE RETARDER. 2. PLACE DOUGH ON AN UNLINED, PERFORATED SHEET PAN. ALLOW 20 - 30 MINUTES FLOOR TIME. 3. PROOF UNTIL 1 1/2 TIMES THE ORIGINAL SIZE. 4. PLACE STEAM IN OVEN. PLACE BREAD IN OVEN, PLACE STEAM IN OVEN AGAIN. 5. BAKE UNTIL THE BREAD SOUNDS HOLLOW WHEN TAPPED ON THE BOTTOM. OVEN TEMPERATURE: CONVENTIONAL: 375 F - 400 F (190 C - 205 C) CONVECTION: 350 F (175 C) MODE D'EMPLOI: 1. PLACER LA PATE A PAIN SURGELEE SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. LAISSER DEGELER TOUTE LA NUIT AU REFRIGERATEUR. 2. PLACER LA PATE DANS UN MOULE ROND OU DANS UN MOULE A PAIN. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQU'A CE QU'ILS AIENT ATTEINT 1 1/2 FOIS LEUR GROSSEUR. 4. INJECTER DE LA VAPEUR DANS LE FOUR. PLACER LES PAINS DANS LE FOUR ET INJECTER DE NOUVEAU DE LA VAPEUR. 5. CUIRE JUSQU'A CE QUE LE DESSOUS DU PAIN FASSE UN SON CREUX LORSQU ON LUI DONNE UN (More...) MODE D'EMPLOI: 1. PLACER LA PATE A PAIN SURGELEE SUR UNE PLAQUE RECOUVERTE D'UN PAPIERPARCHEMIN. LAISSER DEGELER TOUTE LA NUIT AU REFRIGERATEUR. 2. PLACER LA PATE DANS UN MOULE ROND OU DANS UN MOULE A PAIN. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQU'A CE QU'ILS AIENT ATTEINT 1 1/2 FOIS LEUR GROSSEUR. 4. INJECTER DE LA VAPEUR DANS LE FOUR. PLACER LES PAINS DANS LE FOUR ET INJECTER DE NOUVEAU DE LA VAPEUR. 5. CUIRE JUSQU'A CE QUE LE DESSOUS DU PAIN FASSE UN SON CREUX LORSQU ON LUI DONNE UN LEGER COUP. TEMPERATURE DU FOUR: CONVENTIONNEL: 190 C - 205 C (375 F - 400 F) A CONVECTION: 175 C (350 F) 00057592856744 057592856744 85674 PIZZA HUT 14" HAND TOSSED DOUGH PATE ETIREE A LA MAIN 14" 030 PG-030-PL SHTD PIZZA Non Published Private Label 623.7 GR 20 7 17.78 19.5 49.53 10 25.4 29.175 13.23 27.5 12.47 .79 .022 Not Kosher 8 10 90 ENRICHED WHEAT FLOUR, WATER, YEAST, SALT, SUGAR, HYDROGENATED SOYABEAN OIL, NATURAL FLAVOUR, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, HYDROGENATED COTTONSEED OIL, ASCORBIC ACID, FUMARIC ACID, LACTIC ACID, AMYLASE, MALT, SODIUM DIACETATE. MANUFACTURED ON SHARED EQUIPMENT WITH SOYA. PRODUCT NAME: PATE ETIREE A LA MAIN 14" INGREDIENTS: FARINE DE BLE ENRICHIE, EAU, LEVURE, SEL, SUCRE, HUILE DE SOYA HYDROGENEE, ESSENCE NATURELLE, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, HUILE DE COTON HYDROGENEE, ACIDE ASCORBIQUE, ACIDE FUMARIQUE, ACIDE LACTIQUE, AMYLASE, MALT, DIACETATE DE SODIUM. MANUFACTURE SUR DE L'EQUIPEMENT PARTAGE AVEC DU SOYA. 62 228.2 2.12 0.53 0.38 0 482.39 44.67 1.74 1.52 7.56 0 0.15 11.1 2.65 1/10 PIZZA CRUST ( 54 G) 140 1.5 2 0.3 0.2 3 0 0 300 12 28 9 1 4 1 5 0 0 0 10 HANDLING INSTRUCTIONS NOT REQUIRED PER CUSTOMER. Suivre les directives sur l’étiquette 00049800875135 87513 FRENCH BAGUETTE BAGUETTE FRANCAIS 302 PG-302-PARBAKED BREADS Published Branded 283.5 GR 24 9.25 23.5 23.75 60.33 15.88 40.34 17.075 7.75 15 6.8 2.019 .057 Kosher - Parve 5 8 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, SALT, DEXTROSE, MALTED BARLEY FLOUR, CALCIUM SULPHATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, ENZYME. PRODUCT NAME: BAGUETTE FRANCAISE INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, LEVURE, SEL, DEXTROSE, FARINE D'ORGE MALTEE, SULFATE DE CALCIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE, ENZYME. 56 241.13 1.1 0.34 0.01 0 526.06 48.87 1.92 1.87 8.81 0 9.02 38.26 3.56 1 SLICE 140 0.5 1 0 0 0 0 0 290 12 27 9 1 4 1 5 0 8 2 15 Baking Instructions: Oven Temperature From Frozen State From Thawed State Convection 350 F (175 C) Rolls/Breadsticks 5-12 Min. Rolls/Breadsticks 5-12 Min. Breads 8-15 Min. Breads 8-12 Min. Deck or Rack 375 F (190 C) Rolls/Breadsticks 10-15 Min. Rolls/Breadsticks 8-12 Min. Breads 10-15 Min. Breads 8-12 Min. Conveyor/Impinger 425 F (220 C) Rolls/Breadsticks 5-8 Min. Rolls/Breadsticks 5-8 Min. Breads 5-8 Min. Breads 5-8 Min. Suggested times and temperatures will vary by operation. Mode de cuisson: Four Temperature A l'etat congele A l'etat decongele Convection 350 F Petits pains/Batonnets 5 a 12 min. Petits pains/Batonnets 5 a 12 min. (175 C) Pains 8 a 15 min. Pains 8 a 12 min. Four a pont ou chariot 375 F Petits pains/Batonnets 10 a 15 min. Petits pains/Batonnets 8 a 12 min. (190 C) Pains 10 a 15 min. Pains 8 a 12 min. Convoyeur/Impinge 425 F Petits pains/Batonnets 5 a 8 min. Petits pains/Batonnets 5 a 8 min. (220 C) Pains 5 a 8 min Pains 5 a 8 min. Les temperatures et les temps de cuisson varieront selon l'operation. 00049800035355 03535 HOMESTYLE CINNAMON ROLL DOUGH BRIOCHES A LA CANNELLE STYLE MAISON 062 PG-062-SWEET DOUGH Published Branded 71 GR 120 8.13 20.65 15.81 40.16 11.56 29.36 20.038 9.09 18.75 8.5 .86 .024 Kosher - Dairy 8 10 180 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, GLUCOSE-FRUCTOSE, YEAST, SUGAR, SOYABEAN OIL, MALTODEXTRIN, CINNAMON, SALT, DRIED WHOLE EGG, DISTILLED MONOGLYCERIDES, MODIFIED CORN STARCH, REFINER'S MOLASSES, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, SODIUM STEAROYL-2-LACTYLATE, COLOUR, MICROCRYSTALLINE CELLULOSE, MODIFIED CELLULOSE, ASCORBIC ACID, ENZYME (AMYLASE), SOYA LECITHIN. FOR INFORMATION ONLY-DO NOT PUT ON LABEL INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, GLUCOSE-FRUCTOSE, LEVURE, SUCRE, HUILE DE SOYA, MALTODEXTRINE, CANNELLE, SEL, POUDRE D'OEUF ENTIER, MONOGLYCERIDES DISTILLE, AMIDON DE MAIS MODIFIE, MELASSE DE RAFFINEUR, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, STEAROYL-2-LACTYLATE DE SODIUM, COLORANT, CELLULOSE MICROCRYSTALLINE, CELLULOSE MODIFIE, ACIDE ASCORBIQUE, ENZYME (AMYLASE), LECITHINE DE SOYA. 70.8 280.82 6.91 1.51 0.17 2.17 296.03 48.19 2.01 12.18 6.45 68.32 0.37 25.37 2.18 1 CINNAMON ROLL (65 G) 200 5 8 1 0.1 6 0 0 210 9 34 11 1 6 9 5 4 0 2 10 1. KEEP DOUGH FROZEN AT 0 F (- 18 C) OR BELOW UNTIL READY TO USE. 2. REMOVE FROZEN DOUGH PIECES AND PLACE 1" APART ON PARCHMENT PAPER LINED FULL SHEET PANS. GREASE PAN EDGES FOR CLUSTERED SOFT SIDED SWEET ROLLS. PLACE 2" APART FOR INDIVIDUAL ROLLS: FULL SHEET PAN PANNING CHART -------------------------------------------------- OZ INDIVIDUAL CLUSTERED ------------------------------------------------------------- 2.50 OZ 3 X 5 5 X 8 3. COVER THE INDIVIDUAL PANS WITH OILED PLASTIC OR COVER FULL PAN RACK WITH A PLASTIC PAN RACK COVER TO PREVENT PRODUCT FROM DRYING OUT. 4. PLACE PRODUCT IN RETARDER 40 F (4 C) AND DEFROST OVERNIGHT OR AT ROOM TEMPERATURE 45 - 60 MINUTES. 5. OPTIONAL: REMOVE DOUGHS THAT HAVE BEEN IN THE RETARDER OVERNIGHT AND WARM TO ROOM TEMPERATURE 30 - 45 MINUTES. REMOVE PLASTIC COVER. 6. PLACE IN PROOFER (95 F (35 C) 110 F (43 C), 85% HUMIDITY) AND PROOF UNTIL DOUBLE IN SIZE. 7. BAKE IN A PREHEATED OVEN UNTIL ROLLS ARE GOLDEN BROWN: 325 F (More...) Suivre les directives sur l’étiquette 00750903900227 90022 JWA UNICED 8" CHOCOLATE LAYER CAKE ART FLVR GATEAU AU CHOCOLAT 8" NON GLACE JWA (SAVEUR ARTIFICIELLE) 660 PG-660-JWA UNICED CAKE LAYER Non Published Private Label 383 GR 24 9 22.86 23.25 59.06 15.56 39.52 22.25 10.09 20.25 9.19 1.884 .053 Kosher - Dairy 5 5 270 INGREDIENTS FOR CANADIAN MARKET: WATER, SUGAR, ENRICHED BLEACHED WHEAT FLOUR, SOYABEAN OIL, ALKALI PROCESSED COCOA, HYDROGENATED SOYABEAN AND COTTONSEED OILS, SKIM MILK POWDER, DRIED EGG WHITE, DRIED EGG YOLK, PROPYLENE GLYCOL MONO AND DIESTERS OF FATS AND FATTY ACIDS, GLUCOSE SYRUP SOLIDS, MODIFIED CORN STARCH, MONO AND DIGLYCERIDES, SALT, SODIUM BICARBONATE, SODIUM ACID PYROPHOSPHATE, NATURAL AND ARTIFICIAL FLAVOUR (CONTAINS MILK INGREDIENTS), POLYSORBATE 60, SODIUM CASEINATE (A MILK DERIVATIVE), SOYA LECITHIN, MONOCALCIUM PHOSPHATE, GUAR GUM, COLOUR. PRODUCT NAME: GÂTEAU ÉTAGÉ AU CHOCOLAT 8" NON GLACE SAVEUR NATURELLE ET ARTIFICIELLE INGREDIENTS POUR LE MARCHE CANADIEN: EAU, SUCRE, FARINE DE BLE ENRICHIE BLANCHIE, HUILE DE SOYA, CACAO TRAITE A L'ALCALI, HUILE DE SOYA ET COTON HYDROGENEE, LAIT ECREME EN POUDRE, POUDRE DE BLANC D'OEUF, POUDRE DE JAUNE D'OEUF, GLYCOL DE PROPYLENE MONO ET DIESTERS DES GRAISSES ET DES ACIDES GRAS, SOLIDES DE SIROP DE GLUCOSE, AMIDON DE MAIS MODIFIE, MONO ET DIGLYCERIDES, SEL, BICARBONATE DE SODIUM, PYROPHOSPHATE ACIDE DE SODIUM, AROME NATURELLE ET ARTIFICIELLE (CONTIENT DES INGREDIENTS DE LAIT), POLYSORBATE 60, CASEINATE DE SODIUM (UN DERIVE DE LAIT), LECITHINE DE SOYA, PHOSPHATE MONOCALCIQUE, GOMME DE GUAR, COLORANT. 95.7 316.05 10.09 2.82 1.19 32.48 595.11 50.38 1.62 29.4 5.92 12.93 0.15 57.13 2.68 1/4 CAKE (95 G) 300 10 15 2.5 1 19 30 10 570 24 48 16 2 6 28 6 2 0 4 20 HANDLING INSTRUCTIONS NOT REQUIRED. Suivre les directives sur l’étiquette 00057592492997 057592492997 49299 DELI STYLE SUNFLOWER RYE BREAD PAIN DE SEIGLE ET TOURNESOL STYLE DELI 305 PG-305-MULTI GRAIN RYE Published Branded 553 GR 24 8.13 20.65 15.81 40.16 11.56 29.36 30.789 13.97 29.25 13.27 .86 .024 Kosher - Parve 8 10 90 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, RYE FLOUR, SUNFLOWER SEEDS, YEAST, GLUCOSE-FRUCTOSE, SALT, SOYABEAN OIL, GROUND CARAWAY SEEDS, SODIUM STEAROYL-2-LACTYLATE, FUMARIC ACID, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, SPICES, ACETIC ACID, ASCORBIC ACID, ONION POWDER, ENZYME. PRODUCT NAME: PATE A PAIN DE SEIGLE ET TOURNESOL STYLE DELI INGREDIENTS POR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, FARINE DE SEIGLE, GRAINES DE TOURNESOL, LEVURE, GLUCOSE-FRUCTOSE, SEL, HUILE DE SOYA, GRAINES DE CARVI MOULLUES, STEAROYL-2-LACTYLATE DE SODIUM, ACIDE FUMARIQUE, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, EPICES, ACIDE ACETIQUE, ACIDE ASCORBIQUE, POUDRE D'OIGNON, ENZYME. 56.5 248.45 5.6 0.86 0.05 0 568.99 40.67 3.23 1.31 8.84 0.25 0.04 22.48 2.3 1 SLICE (50 G) 140 3 5 0.5 0 3 0 0 320 13 23 8 2 7 1 5 0 0 2 10 1. PLACE PRODUCT IN GREASED 20 OZ (567 G) BREAD PANS. 2. RETARD OVERNIGHT AT 38 F - 42 F (3 C - 6 C) FOR 12 - 16 HOURS. 3. PROOF AT 95 F (35 C) AND 85 % RH UNTIL PRODUCT REACHES 1/2 THE HEIGHT OF THE BREAD PAN. 4. TOP WITH TOPPING OF CHOICE. 5. LET SIT AT ROOM TEMPERATURE FOR 15 MINUTES. 6. CUT TWO DIAGONAL CUTS ON SURFACE OF LOAF. 7. BAKE IN A RACK OVEN AT 400 F (205 C) FOR 20 - 25 MINUTES OR TO A MEDIUM GOLDEN COLOR. MODE D'EMPLOI: 1. PLACER LE PRODUIT DANS DES MOULES A PAIN GRAISSES DE 20 ON (567 GR). 2. PLACER DANS LA CHAMBRE A FERMENTATION FROIDE (REFRIGERATEUR) A UNE TEMPERATURE ENTRE 38 F ET 42 F (3 C A 6 C) PENDANT 12 A 16 HEURES. 3. ETUVER A 95 F (35 C) AVEC UN TAUX D'HUMIDITE RELATIVE DE 85% JUSQU'A CE QUE LE PRODUIT ATTEIGNE LA MOITIE DE LA HAUTEUR DU MOULE A PAIN. 4. GARNIR AVEC LES GARNITURES DE VOTRE CHOIX. 5. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 15 MINUTES. 6. PRATIQUER DEUX INCISIONS EN DIAGONAL SUR LA SURFACE DU PAIN. 7. CUIRE DANS LE (More...) MODE D'EMPLOI: 1. PLACER LE PRODUIT DANS DES MOULES A PAIN GRAISSES DE 20 ON (567 GR). 2. PLACER DANS LA CHAMBRE A FERMENTATION FROIDE (REFRIGERATEUR) A UNE TEMPERATURE ENTRE 38 F ET 42 F (3 C A 6 C) PENDANT 12 A 16 HEURES. 3. ETUVER A 95 F (35 C) AVEC UN TAUX D'HUMIDITE RELATIVE DE 85% JUSQU'A CE QUE LE PRODUIT ATTEIGNE LA MOITIE DE LA HAUTEUR DU MOULE A PAIN. 4. GARNIR AVEC LES GARNITURES DE VOTRE CHOIX. 5. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 15 MINUTES. 6. PRATIQUER DEUX INCISIONS EN DIAGONAL SUR LA SURFACE DU PAIN. 7. CUIRE DANS LE FOUR A CHARIOT A 400 F (205 C) PENDANT 20 A 25 MINUTES OU JUSQU'A L'OBTENTION D'UNE COULEUR DOREE MOYENNE. 00057592740777 057592740777 74077 FLAX SEED BREAD DOUGH PATE A PAIN AUX GRAINES DE LIN 305 PG-305-MULTI GRAIN RYE Published Branded 538 GR 24 9.13 23.19 15.81 40.16 11.56 29.36 30.128 13.67 28.5 12.93 .966 .027 NOT KOSHER 8 10 120 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, WHOLE GRAIN WHOLE WHEAT FLOUR, FLAX SEEDS, YEAST, BLACKSTRAP MOLASSES, WHEAT BRAN, WHEAT GLUTEN, CANOLA OIL, SALT, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, SODIUM STEAROYL-2-LACTYLATE, ASCORBIC ACID, ENZYME, WHEAT STARCH, AZODICARBONAMIDE. PRODUCT NAME: PATE A PAIN AUX GRAINES DE LIN INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, FARINE DE GRAINS ENTIERS ET DE BLE ENTIER, GRAINES DE LIN, LEVURE, MELASSE VERTI, SON DE BLE, GLUTEN DE BLE, HUILE DE CANOLA, SEL, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, STEAROYL-2-LACTYLATE DE SODIUM, ACIDE ASCORBIQUE, ENZYME, AMIDON DE BLE, AZODICARBONAMIDE. 56.5 246.48 6.46 0.94 0 0.02 329.38 35.67 6.59 2.56 11.43 0.18 0 46.7 3.4 1 SLICE (50 G) 140 3.5 6 0.5 0 3 0 0 190 8 20 7 4 15 1 6 0 0 2 15 1. PLACE FROZEN LOAVES OF BREAD ON A LINED SHEET PAN. DEFROST OVERNIGHT IN THE RETARDER. 2. PLACE LOAVES IN BREAD PAN, SEAM SIDE DOWN. GIVE 20 - 30 MINUTES FLOOR TIME. 3. PROOF UNTIL THE CROWN OF THE BREAD IS 1/2" TO 1" (1.25 CM TO 2.5 CM) ABOVE THE TOP OF THE PAN. 4. BAKE UNTIL SIDES AND THE TOP OF THE LOAF ARE BROWN. OVEN TEMPERATURE: CONVENTIONAL: 375 F - 400 F (190 C - 204 C) CONVECTION: 350 F (180 C) MODE D'EMPLOI: 1. PLACER LES PAINS SURGELES SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. LAISSER DEGELER AU REFRIGERATEUR PENDANT TOUTE LA NUIT. 2. PLACER DANS LES MOULES A PAIN, LE JOINT VERS LE BAS. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQU'A CE QUE LA COURONNE DES PAINS DEPASSENT D'ENVIRON 1/2" A 1" (1.25 CM A 2.5 CM) AU DESSUS DE MOULES. 4. CUIRE JUSQU'A CE QUE LES COTES ET LE DESSUS DU PAIN SOIENT BRUN. TEMPERATURE DU FOUR: CONVENTIONNEL: 375 F A 400 F (190 C A 204 C) A CONVECTION: 350 F (180 C) MODE D'EMPLOI: 1. PLACER LES PAINS SURGELES SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. LAISSER DEGELER AU REFRIGERATEUR PENDANT TOUTE LA NUIT. 2. PLACER DANS LES MOULES A PAIN, LE JOINT VERS LE BAS. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQU'A CE QUE LA COURONNE DES PAINS DEPASSENT D'ENVIRON 1/2" A 1" (1.25 CM A 2.5 CM) AU DESSUS DE MOULES. 4. CUIRE JUSQU'A CE QUE LES COTES ET LE DESSUS DU PAIN SOIENT BRUN. TEMPERATURE DU FOUR: CONVENTIONNEL: 375 F - 400 F (190 C - 204 C) A CONVECTION: 350 F (180 C) 10057592794760 057592794763 79476 CAN RAV JM CHS 2/6.5 LB RAVIOLIS GEANTS RONDS FROMAGE 518 PG-518-RAVIOLI Published Branded 42.5 GR 144 7.69 19.53 16.5 41.91 9.5 24.13 14.57 6.61 13 5.9 .698 .02 NOT KOSHER 5 14 365 INGREDIENTS: RICOTTA CHEESE (Whole Milk, Whey, Skim Milk, Cream, Vinegar, Salt, Xanthan Gum, Locust Bean Gum, Guar Gum), ENRICHED WHEAT FLOUR, WATER, LIQUID WHOLE EGGS, MOZZARELLA CHEESE (Milk, Bacterial Culture, Salt, Enzymes, Skim Milk), FROZEN EGG WHITES, ROMANO CHEESE (Sheep’s Milk, Bacterial Culture, Salt, Rennet), SEMOLINA, SALT, SPICES. INGRÉDIENTS: FROMAGE RICOTTA (Lait Entier, Lactosérum, Lait Écrémé, CrPme, Vinaigre, Sel, Gomme Xanthane, Farine de Caroube, Gomme de Guar), FARINE DE BLÉ ENRICHIE, EAU, OEUFS ENTIERS LIQUIDES, FROMAGE MOZZARELLA (Lait, Culture Bactérienne, Sel, Enzymes, Lait Écrémé), BLANCS D’OEUF CONGELÉ, FROMAGE ROMANO (Lait de Brebis, Culture Bactérienne, Sel, Présure), SEMOULE, SEL, ÉPICES. 212 7.0 4.0 0.15 40.6 106 26.5 2.3 1.6 9.5 112 0.0 152 1.6 FOLLOW INSTRUCTIONS ON CASES Suivre les directives sur l’étiquette 10049800044903 049800044906 04490 8" APPLE PIE TARTE AUX POMMES 8" 073 PG-073-8" PIES Published Branded 765.45 GR 6 6.13 15.57 16.94 43.03 8.75 22.23 12.26 5.56 10.13 4.59 .526 .015 Kosher - Dairy 12 12 365 APPLES, ENRICHED FLOUR (WHEAT FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), HIGH FRUCTOSE CORN SYRUP, WATER, VEGETABLE OIL (PALM, SOYBEAN AND/OR COTTONSEED OILS). CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: MODIFIED CORNSTARCH, SALT, CINNAMON, NATURAL FLAVOR, MALIC ACID, CITRIC ACID, SOY FLOUR, EGGS. APPLES, ENRICHED FLOUR (WHEAT FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), HIGH FRUCTOSE CORN SYRUP, WATER, VEGETABLE OIL (PALM, SOYBEAN AND/OR COTTONSEED OILS). CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: MODIFIED CORNSTARCH, SALT, CINNAMON, NATURAL FLAVOR, MALIC ACID, CITRIC ACID, SOY FLOUR, EGGS. 153 264.62 13.06 5.86 0.17 0.3 216.01 34.58 1.11 13.7 2.19 8.53 10.29 8.39 0.21 1/5 PIE (153 G) 450 22 34 10 0.3 10 0 0 370 15 59 20 2 8 23 4 30 2 2 1. KEEP PRODUCT FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 2. REMOVE DESIRED NUMBER OF SHEETED PIZZA DOUGHS FROM THE FREEZER AND ALLOW EACH TO THAW OVERNIGHT ON OILED PIZZA PANS COVERED WITH PLASTIC. (AS AN ALTERNATIVE, THAW ON PIZZA PANS AND USE THE SAME DAY AFTER 2-3 HOURS THAW TIME AT ROOM TEMPERATURE, 75 F (23 C). MAXIMUM TIME IN RETARDER IS 3 DAYS. 3. REMOVE THAWED SHELLS FROM THE RETARDER (COOLER) AND TRANSFER TO PIZZA PANS. ALLOW DOUGH TO DOUBLE IN SIZE. Suivre les directives sur l’étiquette 00049800708808 70880 7" TRADITIONAL PAR BAKED PIZZA CRUST CROUTE PRE-CUITE 7" 178 PG-178-TRAD PARBAKED PIZZA Published Branded 99 GR 80 9.69 24.61 14.94 37.95 14.94 37.95 19.1 8.66 17.5 7.94 1.252 .035 NOT KOSHER 7 6 270 ENRICHED BLEACHED WHEAT FLOUR, WATER, YEAST, SALT, CANOLA OIL, SUGAR, MONO AND DIGLYCERIDES, PRESERVATIVE (CALCIUM PROPIONATE), L-CYSTEINE HYDROCHLORIDE. PRODUCT NAME: CROUTE A PIZZA TRADITIONELLE PRE-CUITE 7" INGREDIENTS: FARINE DE BLE ENRICHIE BLANCHIE, EAU, LEVURE, SEL, HUILE DE CANOLA, SUCRE, MONO ET DIGLYCERIDES, AGENT DE CONSERVATION (PROPIONATE DE CALCIUM), L-CYSTEINE CHLORHYDRATE. 49 289.91 5.51 0.71 0 0 612.45 51.21 1.78 1.1 8.87 0.47 0 79.28 3.12 1/2 PIZZA CRUST (49 G) 140 2.5 4 0.3 0 0 0 0 300 13 25 8 1 3 1 4 0 4 10 HANDLING INSTRUCTIONS: 1. REMOVE DESIRED NUMBER OF UNITS FROM CASE AND THEN RESEAL CASE. (FOR BEST RESULTS PRODUCT SHOULD BE THAWED BEFORE BAKING - 4 HOURS REFRIGERATED OR 30 MINUTES TO 1 HOUR AT ROOM TEMPERATURE). 2. PLACE CRUSTS ON SHEET PAN AND TOP AS DESIRED. 3. BAKE UNTIL CRUST IS GOLDEN BROWN AND CHEESE IS MELTED. CONVECTION OVENS: (190 C) 375 F, 6 - 9 MINUTES DECK OVENS: (260 C) 500 F, 7 - 10 MINUTES CONVEYER OVENS: (260 C) 500 F, 3 1/2 - 4 1/2 MINUTES ** PRODUCT MAY BE PLACED ON PAN, COVERED WITH PLASTIC AND HELD FOR UP TO 7 DAYS REFRIGERATED. MODE D'EMPLOI 1. RETIRER LE NOMBRE D'UNITES DESIRE DE LA CAISSE ET SCELLER LA CAISSE (POUR DE MEILLEURS RESULTATS, LAISSER DEGELER LE PRODUIT AU REFRIGERATEUR (PENDANT 4 HEURES OU A LA TEMPERATURE DE LA PIECE PENDANT 30 MINUTES A 1 HEURE). 2. PLACER LES CROUTES SUR UNE PLAQUE ET GARNIR AU GOUT. 3. CUIRE JUSQU'A CE QUE LE CROUTE SOIT DOREE ET QUE LE FROMAGE SOIT FONDU. CONVECTION : 190 C (375 F), 6 A 9 (More...) Suivre les directives sur l’étiquette 00057592791007 057592791007 79100 BELGIAN BREAD OWCC PAIN BELGE PRECUIT 345 PG-345-P.B. LOAVES Published Branded 454 GR 16 16.13 40.97 23.88 60.66 9.63 24.46 20.42 9.26 16 7.26 2.147 .061 Kosher - Parve 5 8 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED WHEAT FLOUR, WATER, SALT, YEAST, DEXTROSE, MALTED BARLEY FLOUR, CALCIUM SULPHATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, ENZYME. PRODUCT NAME: PAIN BELGE PRECUIT INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE, EAU, SEL, LEVURE, DEXTROSE, FARINE D ORGE MALTEE, SULFATE DE CALCIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE, ENZYME. 50 237.67 0.93 0.25 0 0 524.52 48.57 2.07 0.78 8.75 0 9.96 42.3 3.75 1 SLICE (50 G) 120 0.5 1 0.1 0 0 0 0 260 11 24 8 1 4 0 4 0 8 2 15 HANDLING INSTRUCTIONS: FOR BEST RESULTS, FOLLOW THESE INSTRUCTIONS: 1. REMOVE DESIRED QUANITITY FROM THE CASE AND RETURN THE REMAINDER TO THE FREEZER PROMPTLY. 2. PLACE PRODUCTD ON BAKING PANS. FOR BEST RESULTS, USE PERFORATED PANS WITHOUT BAKING PAPER. 3. BAKE TO DESIRED COLOR AND CRUST EXTERIOR. A. FROZEN PRODUCT: 375 F (190 C): 20 - 25 MINUTES B. THAWED PRODUCT: 375 F (190 C): 15 - 20 MINUTES 4. ALLOW PRODUCT TO COOL FOR 30 MINUTES SO THAT CRISP CRUST IS ATTAINED. IF PRODUCT IS TO BE BAGGED, CLEAR PERFORATED PLASTIC BAGS ARE RECOMMENDED. NOTE; PAR BAKED PRODUCT MAY BE STORED REFRIGERATED UP TO ONE (1) WEEK IN A SEALED BAG. ONCE THAWED, PRODUCT SHOULD NOT BE REFROZEN. MODE D EMPLOI:POUR DE MEILLEURS RESULTATS, SUIVRE LES INSTRUCTIONS SUIVANTES: 1. RETIRER LA QUANTITE DESIREE DE PRODUIT DANS LA CAISSE ET REMETTRE LE RESTE AU CONGELATEUR RAPIDEMENT. 2. PLACER LES PRODUITS SUR UNE PLAQUE A CUISSON. POUR DE MEILLEURS RESULTATS, UTILISER DES PLAQUES PERFOREES SANS PAPIER A CUISSON. 3. CUIRE AFIN D OBTENIR LA COULEUR ET LA CROUTE DESIREE. A. PRODUIT CONGELE: 375 F (190 C): 20 - 25 MINUTES B. PRODUIT DEGELE: 375 F (190 C): 15 - 20 MINUTES 4. LAISSER LE PRODUIT REFROIDIR PENDANT 30 MINUTES A LA TEMPERATURE DE LA PIECE AFIN D OBTENIR UNE CROUTE CROUSTILLANTE. SI LE PRODUIT DOIT ETRE EMBALLE DES SACS DE PLASTIQUE CLAIR SONT RECOMMANDES. NOTE: LES PRODUITS PRE-CUITS SE CONSERVANT AU REFRIGERATEUR JUSQU A A UNE (1)SEMAINE DANS UN SAC FERME HERMETIQUEMENT. UNE FOIS DEGELE, LE PRODUIT NE DEVRAIT PAS ETRE REMIS AU CONGELATEUR. 00057592730402 057592730402 73040 CRUSTY WHITE BREAD DOUGH PATE A PAIN CROUTE 300 PG-300-HEARTH BREAD Published Branded 540 GR 24 8.13 20.65 15.81 40.16 11.56 29.36 29.6 13.43 28.5 12.93 .86 .024 Kosher - Parve 8 10 120 ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, SALT, WHEAT GLUTEN, DEXTROSE, SUGAR, SODIUM STEAROYL-2-LACTYLATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, ENZYME. PRODUCT NAME: PATE A PAIN BLANC CROUTE INGREDIENTS: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, LEVURE, SEL, GLUTEN DE BLE, DEXTROSE, SUCRE, STEAROYL-2-LACTYLATE DE SODIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE, ENZYME. 60 221.81 1.06 0.35 0 0 606.31 43.69 1.79 0.7 9.37 0 0 12.66 2.74 1 SLICE (50 G) 130 0.5 1 0.2 0 1 0 0 360 15 26 9 1 4 0 6 0 0 0 10 OVEN TEMPERATURES: CONVENTIONAL: 375 F - 400 F (190 C - 205 C) CONVECTION: 350 F (180 C) 1. PLACE FROZEN DOUGH ON A LINED SHEET PAN AND COVER WITH SILICONE PAPER. DEFROST OVERNIGHT IN THE RETARDER. 2. MOLD LOAVES INTO THEIR PROPER SHAPE (ENDS SHOULD BE POINTED). PLACE 3 LOAVES ON A PAN. 3. SLIT EACH LOAF WITH ONE LENGTHWISE CUT ABOUT 1/2" (1.25 CM) DEEP. GIVE 20 - 30 MINUTES FLOOR TIME. 4. PROOF UNTIL 1 1/2 TIMES ITS SIZE. 5. PLACE BREAD IN OVEN AND STEAM FOR 20 SECONDS. 6. BAKE TO A LIGHT GOLDEN BROWN COLOUR (UNTIL BOTTOM OF BREAD SOUNDS HOLLOW). 7. REMOVE FROM THE OVEN. BRUSH WITH WATER WHILE HOT. MODE D'EMPLOI: TEMPERATURE DU FOUR: CONVENTIONNEL: 375 F A 400 F (190 C A 205 C) A CONVECTION: 350 F (180 C) 1. PLACER LA PATE SURGELEE SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN ET COUVRIR D'UNE PELLICULE SILICONE. LAISSER DEGELER TOUTE LA NUIT AU REFRIGERATEUR. 2. DONNER UNE FORME AUX PAINS (LES BOUTS DEVRAIENT ETRE POINTUS). PLACER 3 PAINS SUR UNE (More...) Suivre les directives sur l’étiquette 00750903900913 90091 JWA UNICED 8" CHOC LAYER CAKE ART FLVR GATEAU AU CHOCOLAT 8" NON GLACE JWA (SAVEUR ARTIFICIELLE) 660 PG-660-JWA UNICED Published Branded 312 GR 30 9 22.86 23.25 59.06 15.56 39.52 22.625 10.26 20.63 9.36 1.884 .053 Kosher - Dairy 5 5 270 INGREDIENTS FOR CANADIAN MARKET: SUGAR, WATER, ENRICHED BLEACHED WHEAT FLOUR, SOYABEAN OIL, ALKALI PROCESSED COCOA, HYDROGENATED SOYABEAN AND COTTONSEED OILS, SKIM MILK POWDER, DRIED EGG WHITE, DRIED EGG YOLK, PROPYLENE GLYCOL MONO AND DIESTERS OF FATS AND FATTY ACIDS, GLUCOSE SYRUP SOLIDS, MODIFIED CORN STARCH, MONO AND DIGLYCERIDES, SALT, SODIUM BICARBONATE, NATURAL AND ARTIFICIAL FLAVOUR, SODIUM ACID PYROPHOSPHATE, POLYSORBATE 60, SODIUM CASEINATE (A MILK DERIVATVE), SOYA LECITHIN, MONOCALCIUM PHOSPHATE, GUAR GUM, COLOUR. PRODUCT NAME: GATEAU AU CHOCOLAT 8" NON GLACE JWA (SAVEUR ARTIFICIELLE) INGREDIENTS POR LE MARCHE CANADIEN: SUCRE, EAU, FARINE DE BLE ENRICHIE BLANCHIE, HUILE DE SOYA, CACAO TRAITE A L'ALCALI, HUILE DE SOYA ET COTON HYDROGENEE, LAIT ECREME EN POUDRE, POUDRE DE BLANC D'OEUF, POUDRE DE JAUNE D'OEUF, GLYCOL DE PROPYLENE MONO ET DIESTERS DES GRAISSES ET DES ACIDES GRAS, SOLIDES DE SIROP DE GLUCOSE, AMIDON DE MAIS MODIFIE, MONO ET DIGLYCERIDES, SEL, BICARBONATE DE SODIUM, ESSENCE NATURELLE ET ARTIFICIELLE, PYROPHOSPHATE ACIDE DE SODIUM, POLYSORBATE 60, CASEINATE DE SODIUM (UN DERIVE DE LAIT), LECITHINE DE SOYA, PHOSPHATE MONOCALCIQUE, GOMME DE GUAR, COLORANT. 78 327.48 10.58 2.93 1.23 33.7 617.48 50.62 1.66 30.39 7.17 0 0.16 58.23 2.78 1/4 CAKE (78 G) 260 8 13 2.5 1 3 25 9 480 20 39 13 1 5 24 6 0 0 4 15 HANDLING INSTRUCTIONS NOT REQUIRED. LES INSTRUCTIONS DE TRAITEMENT NE SONT PAS REQUIS 00057592731706 057592731706 73170 VIENNA ROLL DOUGH PATE A PETIT PAIN VIENNOIS 315 PG-315-SOFT ROLLS Published Branded 34 GR 250 7.25 18.42 15.81 40.16 11.56 29.36 19.844 9 18.75 8.5 .767 .022 Kosher - Parve 10 10 120 ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, GLUCOSE-FRUCTOSE, SOYABEAN OIL, SALT, DRIED WHOLE EGG, SODIUM STEAROYL-2-LACTYLATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, ENZYME. PRODUCT NAME: PRODUCT NAME: PATE A PETIT PAIN VIENNOIS FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, LEVURE, GLUCOSE-FRUCTOSE, HUILE DE SOYA, SEL, POUDRE D'OEUF ENTIER, STEAROYL-2-LACTYLATE DE SODIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE, ENZYME. 68 237.45 3.08 0.66 0.04 2.42 464.39 43.73 1.74 2.46 8.7 0.84 0 12.51 2.63 2 ROLLS (57 G) 160 2 3 0.5 0 2 0 0 320 13 30 10 1 5 2 6 0 0 0 15 1. PLACE FROZEN DOUGH ON A LINED SHEET PAN. COVER AND DEFROST OVERNIGHT IN THE RETARDER. 2. PAN 6 X 8. GIVE 20 - 30 MINUTES FLOOR TIME. 3. PROOF UNTIL DOUBLE IN SIZE. 4. BAKE UNTIL GOLDEN BROWN (BRUSH WITH BUTTER/MARGARINE IF DESIRED WHILE HOT). OVEN TEMPERATURE: CONVENTIONAL: 375 - 400 F (190 C - 205 C) CONVECTION: 350 F (175 C) MODE D'EMPLOI: 1. PLACER LA PATE SURGELEE SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. COUVRIR ET LAISSER DEGELER AU REFRIGERATEUR PENDANT TOUTE LA NUIT. 2. PLACER EN RANGEES DE 6 X 8. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQU'A CE QUE LES PETITS PAINS AIENT DOUBLE EN VOLUME. 4. CUIRE JUSQU'A CE QU'ILS SOIENT DORES (BADIGEONNER DE BEURRE/MARGARINE PENDANT QU'ILS SONT ENCORE CHAUDS, SI DESIRE). TEMPERATURE DU FOUR: CONVENTIONNEL: 375 A 400 F (190 C A 205 C) A CONVECTION: 350 F (175 C) MODE D'EMPLOI: 1. PLACER LA PATE A PETITS PAINS SURGELEE SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. RECOUVRIR ET LAISSER DEGELER AU REFRIGERATEUR PENDANT TOUTE LA NUIT. 2. PLACER EN RANGEES DE 6 X 8. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQU'A CE QUE LA PATE AIT DOUBLE DE GROSSEUR. 4. CUIRE JUSQU'A CE QUE LES PETITS PAINS SOIENT DORES (BADIGEONNER DE BEURRE/MARGARINE PENDANT QU'ILS SONT ENCORE CHAUDS, SI DESIRE). TEMPERATURE DU FOUR: CONVENTIONNEL: 190 C - 205 C (375 F - 400 F) A CONVECTION: 175 C (350 F) 00773889364517 773889364517 36451 BRAIDED STRUDEL DGH (SGRD) -APPLE CINN STRUDELS TRESSES AVEC SUCRE, POMMES ET CANELLE 066 PG-066-PUFF PASTRY DOUGH Non Published Branded 127.58 GR 54 7 17.78 17.88 45.42 12.63 32.08 17.618 7.99 15.19 6.89 .915 .026 Kosher - Dairy 7 8 180 INGREDIENTS FOR CANADIAN MARKET: APPLE FILLING (APPLES, GLUCOSE-FRUCTOSE, WATER, MODIFIED CORN STARCH, SUGAR, SALT, MALIC ACID, ARTIFICIAL FLAVOR, CINNAMON, SODIUM CITRATE, COLOUR, GUAR GUM, PRESERVATIVES (POTASSIUM SORBATE, SODIUM BENZOATE, SULFITING AGENT)), ENRICHED BLEACHED WHEAT FLOUR, MODIFIED PALM OIL, WATER, MARGARINE (VEGETABLE OIL (PALM, CANOLA OIL), WATER, MONO AND DIGLYCERIDES, PRESERVATIVE (POTASSIUM SORBATE), CITRIC ACID, ARTIFICIAL FLAVOUR, VITAMIN A, VITAMIN D), SUGAR, CANOLA AND/OR SOYBEAN OIL, SALT, DEXTROSE, CINNAMON, ARTIFICIAL FLAVOUR, MONOGLYCERIDES, SOYA LECITHIN, PRESERVATIVE (POTASSIUM SORBATE), SODIUM BICARBONATE, CITRIC ACID, COLOUR, L-CYSTEINE HYDROCHLORIDE, TRICALCIUM PHOSPHATE, ASCORBIC ACID, AZODICARBONAMIDE. PRODUCT NAME: PATE DE STRUDEL TRESSE (SUCRE) AUX POMMES ET A LA CANELLE INGRÉDIENTS POUR LE MARCHÉ CANADIEN: REMPLISSAGE AUX POMMES (POMMES, GLUCOSE FRUCTOSE, EAU, AMIDON DE MAIS MODIFIÉ, SUCRE, SEL, ACIDE MALIQUE, AROME ARTIFICIELLE, CANNELLE, CITRATE DE SODIUM, COLORANT, GOMME DE GUAR, AGENTS DE CONSERVATION (SORBATE DE POTASSIUM, BENZOATE DE SODIUM, AGENT SULFUREUX)), FARINE DE BLE ENRICHIE BLANCHIE, HUILE DE PALMISTE MODIFIE, EAU, MARGARINE (HUILE DE VEGETALE (HUILE DE PALME, DE CANOLA), EAU, MONO ET DIGLYCERIDES, AGENTS DE CONSERVATION (SORBATE DE POTASSIUM), ACIDE CITRIQUE, AROME ARTIFICIELLE, VITAMINE A, VITAMINE D), SUCRE, HUILE DE CANOLA ET/OU SOYA, SEL, DEXTROSE, CANNELLE, AROME ARTIFICIELLE, MONOGLYCERIDES, LECITHINE DE SOYA, AGENT DE CONSERVATION (SORBATE DE POTASSIUM), BICARBONATE DE SODIUM, ACIDE CITRIQUE, COLORANT, CHLORHYDRATE DE L-CYSTEINE, PHOSPHATE TRICALCIUM, ACIDE ASCORBIQUE, AZODICARBONAMIDE. 127.6 349.59 19.59 8.49 0.23 0 251.51 39.36 1.78 12.68 3.96 0.41 0.39 11.79 1.39 1 STRUDEL (107 G) 450 25 38 11 0.3 56 0 0 320 13 50 17 2 9 16 5 0 0 2 15 KEEP FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 1. REMOVE STRUDELS FROM THE CASE. RESEAL AND RETURN PARTIALLY USED CASES TO THE FREEZER IMMEDIATELY. 2. PLACE STRUDELS ON A PARCHMENT PAPER LINED FULL SHEET PAN. 3. BAKING GUIDELINES: DECK OVEN - 350 F (175 C) FOR 25 - 35 MINUTES RACK OVEN - 375 F (190 C) FOR 25 - 35 MINUTES CONVECTION OVEN - 300 F (150 C) FOR 25 - 30 MINUTES 4. REMOVE FROM OVEN AND COMPLETELY COOL ON BAKING PAN BEFORE DISPLAYING OR PACKAGING. 5. WHILE WARM, BRUSH WITH RICH'S® GLAZE 'N SHINE (P/C 21784), IF DESIRED AS PRODUCT IS PRE-SUGARED. 6. WHEN COOL, ICE WITH RICH'S® VANILLA HEAT 'N ICE (P/C 21952). Suivre les directives sur l’étiquette 00773889117274 11727 FLD DAN DGH MINI BITE - CREAM CHEESE MINI-BOUCHEES AU FROMAGE A LA CREME 065 PG-065-DANISH DOUGH Non Published Branded 28.3 GR 300 7 17.78 17.88 45.42 12.63 32.08 21.25 9.64 18.75 8.5 .915 .026 Kosher - Dairy 7 8 120 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, CHEESE FILLING (WATER, GLUCOSE-FRUCTOSE, CREAM CHEESE (MILK, MILK SOLIDS, BACTERIAL CULTURE, SALT, CAROB BEAN GUM), SUGAR, MODIFIED CORN STARCH, MARGARINE (VEGETABLE OIL (PALM, CANOLA, MODIFIED PALM), WATER, MONO AND DIGLYCERDIES, PRESERVATIVE (POTASSIUM SORBATE), CITRIC ACID, ARTIFICIAL FLAVOUR, VITAMIN A, VITAMIN D), CANOLA AND/OR SOYABEAN OIL, ARTIFICIAL FLAVOUR, CITRIC ACID, SALT, PRESERVATIVE (POTASSIUM SORBATE), SODIUM CITRATE, COLOUR, LACTIC ACID, PROPYLENE GLYCOL), WATER, MODIFIED PALM OIL, SUGAR, YEAST, CANOLA AND/OR SOYABEAN OIL, MARGARINE (VEGETABLE OILS (PALM, CANOLA, MODIFIED PALM), WATER, MONO AND DIGLYCERIDES, PRESERVATIVE (POTASSIUM SORBATE), CITRIC ACID, ARTIFICIAL FLAVOUR, VITAMIN A, VITAMIN D), SALT, SOYA FLOUR, MONO AND DIGLYCERIDES, SODIUM STEAROYL-2-LACTYLATE, ARTIFICIAL FLAVOUR, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, SODIUM BICARBONATE, SODIUM ACID PYROPHOSPHATE, (More...) PRODUCT NAME: MINI BOUCHEE DANOISE FOURREE FROMAGE A LA CREME INGRÉDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, REMPLISSAGE AUX FROMAGE (EAU, GLUCOSE FRUCTOSE, FROMAGE A LA CRÈME (LAIT, INGREDIENT DU LAIT, CULTURES BACTERINE, SEL, GOMME DE CAROUBIER), SUCRE, AMIDON DE MAIS MODIFIE, MARGARINE (HUILE DE VEGETALE (DE PALME, CANOLA, PALMISTE MODIFIE), EAU, MONO ET DIGLYCERIDES, AGENT DE CONSERVATION (SORBATE DE POTASSIUM), ACIDE CITRIQUE, AROME ARTIFICIELLE, VITAMINE A, VITAMINE D), HUILE DE CANOLAET/OU DE SOYA, AROME ARTIFICIELLE, ACIDE CITRIQUE, SEL, AGENT DE CONSERVATION (SORBATE DE POTASSIUM), CITRATE DE SODIUM, COLORANT, ACIDE LACTIQUE, PROPYLENE GLYCOL), EAU, HUILE DE PALMISTE MODIFIE, SUCRE, LEVURE, HUILE DE CANOLA ET/OU SOYA, MARGARINE (HUILE VEGETALE (PALMISTE, CANOLA, PALMISTE MODIFIE), EAU, MONO ET DIGLYCERIDES, AGENT DE CONSERVATION (SORBATE DE POTASSIUM), ACIDE CITRIQUE, AROME ARTIFICIELLE, VITAMINE A, VITAMINE D), SEL, FARINE DE SOYA, (More...) 56 302.57 14.69 6.7 0.14 5.17 387.42 37.32 1.32 11.85 5.27 13.62 6.2 19.57 1.57 2 DANISHES (52 G) 170 8 13 4 0.1 19 5 1 220 9 21 7 1 3 7 3 0 6 0 6 KEEP FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 1. REMOVE DESIRED AMOUNT OF DANISH DOUGH FROM THE CASE. RESEAL AND RETURN PARTIALLY USED CASE TO THE FREEZER IMMEDIATELY. 2. PLACE 28 MINI BITES ON A PARCHMENT PAPER LINED FULL SHEET PAN; COVER WITH PLASTIC. 3. DEFROST COMPLETELY AT ROOM TEMPERATURE OR IN COOLER OVERNIGHT. 4. PROOF DANISH AT 85 F - 90 F (29 C - 32 C) AND 75% HUMIDITY FOR 30 - 35 MINUTES OR UNTIL DOUBLE IN SIZE. 5. BAKING GUIDELINES: BAKE IN PRE-HEATED CONVENTIONAL/RACK OVEN: 350 F - 360 F (175 C - 180 C); CONVECTION OVEN: 300 F - 315 F (150 C - 160 C) FOR 12 - 15 MINUTES OR UNTIL GOLDEN BROWN. 6. WHEN COOL, DUST WITH POWDERED SUGAR OR ICE WITH VANILLA STRING ICING. NOTE: BAKING TIMES WILL VARY DEPENDING ON TYPE OF OVEN AND SHOP CONDITIONS Suivre les directives sur l’étiquette 10049800046693 049800046696 04669 8" PUMPKIN CUSTARD PIE TARTE A LA CITROUILLE 8" PG-073-8" PIES Published Branded 765.45 GR 6 6.13 15.57 16.94 43.03 8.75 22.23 12.26 5.56 10.13 4.59 .526 .015 Kosher - Dairy 12 12 365 INGREDIENTS FOR CANADIAN MARKET: PUMPKIN, WATER, WHEAT FLOUR, GLUCOSE SYRUP, VEGETABLE SHORTENING (PALM OIL AND SOYABEAN OIL WITH MONO AND DIGLYCERIDES), LIQUID WHOLE EGGS, SUGAR, BLEACHED WHEAT FLOUR WITH MALTED BARLEY, MILK, GLUCOSE-FRUCTOSE, MODIFIED CORN STARCH, MOLASSES, SOYABEAN OIL, SALT, SPICES, DEXTROSE, YEAST, CAROB BEAN GUM, CARRAGEENAN, XANTHAN GUM, CITRIC ACID, POTASSIUM CHLORIDE, ARTIFICIAL FLAVOUR. CONTAINS WHEAT, EGGS, MILK DO NOT INCLUDE ON THE LABEL (FOR INFORMATION ONLY) PRODUCT NAME: TARTE A LA CITROUILLE INGREDIENTS: CITROUILLE, EAU, FARINE DE BLE, GLUCOSE SIROP, HUILE VEGETALE (PALMISTE ET SOYA AUX MONO ET DIGLYCERIDES), OEUFS ENTIERS LIQUIDES, SUCRE, FARINE DE BLE BLANCHIE AUX MALT D'ORGE, LAIT, GLUCOSE-FRUCTOSE, AMIDON DE MAIS MODIFIE, MELASSE, HUILE DE SOYA, SEL, EPICES, DEXTROSE, LEVURE, GOMME DE CAROUBE, CARRAGHENINE, GOMME DE XANTHANE, ACIDE CITRIQUE, CHLORURE DE POTASSIUM, ESSENCE ARTIFICIELLE. CONTIENT BLE, OEUFS, LAIT. 127 266.54 8.82 3.49 0.09 24.32 159.95 42.39 1.46 11.19 4.4 243.84 1 22.67 0.62 1/6 PIE (127 G) 340 11 17 4.5 0.1 5 30 10 200 8 54 18 2 7 14 6 2 2 6 1. STORE PIES AT 0 F (-18 C) OR BELOW. 2. PREHEAT OVEN TO TEMPERATURE OUTLINED IN STEP 4. 3. REMOVE PIES FROM CARTONS AND PLACE ON BAKING PAN. BEFORE BAKING, REMOVE OVERWRAP AND LOOSEN CRUMBS WITH A FORK ON STREUSEL PIES, AND REMOVE ANY PARCHMENT PAPER IF PRESENT FROM THE TOP OF PUMPKIN AND CUSTARD PIES. PIES ARE FORMULATED TO BE BAKED FROZEN. 4. MAINTAIN BAKING TEMPERATURES DURING ENTIRE BAKING CYCLE. BAKING TIMES VARY OVEN TO OVEN. SUGGESTED DECK OVEN SETTINGS ARE NO. 2 TOP HEAT, NO. 2 BOTTOM HEAT, NO. 1 FRONT HEAT. A. TWO CRUST LATTICE FRUIT PIES RACK OVEN 400 F (200 C) 40 - 50 MINUTES. DECK OVEN 400 F (200 C) 50 - 55 MINUTES CONVECTION OVEN 360 F (180 C) 35 - 40 MINUTES B. DUTCH APPLE LEMON KRUNCH PIES RACK OVEN 400 F (200 C) 40 - 45 MINUTES. DECK OVEN 400 F (200 C) 50 - 55 MINUTES CONVECTION OVEN 360 F (180 C) 35 - 40 MINUTES. C. PUMPKIN, EGG COCONUT CUSTARD PIES RACK OVEN 325 F (160 C) 50 - 60 MINUTES. DECK OVEN 400 F (200 C) 50 - 55 MINUTES. (More...) Suivre les directives sur l’étiquette 00057592749374 057592749374 74937 MUESLI BREAD DOUGH PATE A PAIN MUESLI 310 PG-310-SPECIALTY BREADS Published Branded 538 GR 24 8.13 20.65 15.81 40.16 11.56 29.36 30.028 13.62 28.5 12.93 .86 .024 Kosher - Parve 8 10 90 INGREDIENTS FOR CANADIAN MARKET: WATER, ENRICHED UNBLEACHED WHEAT FLOUR, WHOLE GRAIN WHOLE WHEAT FLOUR, RAISINS, YEAST, SUNFLOWER SEEDS, FLAX SEEDS, WHEAT BRAN, WHEAT GLUTEN, SALT, SODIUM STEAROYL-2-LACTYLATE, COLOUR, CORN FLOUR, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, LACTIC ACID, ACETIC ACID, ASCORBIC ACID, ENZYME. PRODUCT NAME: PATE A PAIN MUESLI INGREDIENTS POUR LE MARCHE CANADIEN: EAU, FARINE DE BLE ENRICHIE NON-BLANCHIE, FARINE DE GRAINS ENTIERS ET DE BLE ENTIER, RAISINS SECS, LEVURE, GRAINES DE TOURNESOL, GRAINES DE LIN, SON DE BLE, GLUTEN DE BLE, SEL, STEAROYL-2-LACTYLATE DE SODIUM, COLORANT, FARINE DE MAIS, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE LACTIQUE, ACIDE ACETIQUE, ACIDE ASCORBIQUE, ENZYME. 56.5 245.17 4.8 0.59 0.02 0.01 332.06 40.55 4.55 6.2 9.95 0.19 0.25 35.44 2.99 1 SLICE (50 G) 140 2.5 4 0.3 0 2 0 0 190 8 23 8 3 10 4 6 0 0 2 10 1. PLACE FROZEN DOUGH ON A LINED SHEET PAN. DEFROST OVERNIGHT IN THE RETARDER. 2. PLACE THE DOUGH IN THE BREAD PANS SEAM DOWN. GIVE 20 - 30 MINUTES FLOOR TIME. 3. PROOF UNTIL THE BREAD IS APPROXIMATELY 1" (2.5 CM) ABOVE THE SIDES OF THE PAN. 4. BAKE UNTIL BOTH SIDES AND THE TOP ARE GOLDEN BROWN. 5. GLAZE WHILE HOT. ICE WHEN COOL IF DESIRED. OVEN TEMPERATURES: CONVENTIONAL: 375 F - 400 F (190 C - 205 C) CONVECTION: 350 F (175 C) MODE D'EMPLOI: 1. PLACER LA PATE SURGELEE DANS UN MOULE RECOUVERT D'UN PAPIER PARCHEMIN. LAISSER DEGELER TOUTE LA NUIT DANS UNE CHAMBRE A FERMENTATION FROIDE OU AU REFRIGERATEUR. 2. DISPOSER LA PATE DANS LES MOULES A PAIN, LE JOINT EN DESSOUS. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQU'A CE LE PAIN SOIT A ENVIRON 1" (2,5 CM) AU DESSUS DES BORDS DU MOULE. 4. CUIRE JUSQU'A CE QUE LES DEUX COTES ET LE DESSUS SOIENT DORES. 5. GLACER PENDANT QU'ILS SONT ENCORE CHAUDS. APPLIQUER UN FONDANT LORSQU'ILS (More...) MODE D'EMPLOI: 1. PLACER LA PATE SURGELEE DANS UN MOULE RECOUVERT D'UN PAPIER PARCHEMIN. LAISSER DEGELER TOUTE LA NUIT DANS UNE CHAMBRE A FERMENTATION FROIDE OU AU REFRIGERATEUR. 2. DISPOSER LA PATE DANS LES MOULES A PAIN, LE JOINT EN DESSOUS. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQU'A CE LE PAIN SOIT A ENVIRON 1" (2,5 CM) AU DESSUS DES BORDS DU MOULE. 4. CUIRE JUSQU'A CE QUE LES DEUX COTES ET LE DESSUS SOIENT DORES. 5. GLACER PENDANT QU'ILS SONT ENCORE CHAUDS. APPLIQUER UN FONDANT LORSQU'ILS SONT FROIDS, SI DESIRE. TEMPERATURES DU FOUR: CONVENTIONNEL: 375 F A 400 F (190 C A 205 C) FOUR A CONVECTION: 350 F (175 C) 10057592721278 057592721271 72127 WHIP TPG BASE DESSERT TPG AN ED OIL PROD GARNITURE A FOUETTER (BASE) 007 PG-007-BASE TOPPING Published Branded 4 KG 4 10.06 25.55 11.81 30 11.81 30 37.7 17.1 35.27 16 .812 .023 Kosher - Parve 5 11 365 WATER, HYDROGENATED PALM KERNEL OIL, GLUCOSE-FRUCTOSE, HYDROGENATED COCONUT OIL, MODIFIED CELLULOSE, POLYSORBATE 60, SALT, POLYGLYCEROL ESTERS OF FATTY ACIDS, SOYA LECITHIN, DISODIUM PHOSPHATE, SODIUM CITRATE, XANTHAN GUM, ARTIFICIAL FLAVOR, NATURAL FLAVOUR, COLOUR. 72127.1020.001.001\001 PRODUCT NAME: GARNITURE A FOUETTNER INGREDIENTS: EAU, HUILE DE PALMISTE HYDROGENEE, GLUCOSE-FRUCTOSE, HUILE DE NOIX DE COCO HYDROGENEE, CELLULOSE MODIFIE, POLYSORBATE 60, SEL, ESTERS POLYGLYCEROLIQUES D'ACIDES GRAS, LECITHINE DE SOYA, DISODIUM PHOSPHATE, CITRATE DE SODIUM, GOMME DE XANTHANE, ESSENCE ARTIFICIELLE, ESSENCE NATURELLE, COLORANT. 0 397.95 35.27 33.1 1.01 0.03 135.87 20.12 0.45 19.17 0 0 0.01 1.7 0.04 0 0 0 0 0 0 0 0 0 * SHAKE WELL BEFORE OPENING. * THAW UNDER REFRIGERATION 7 - 10 C (45 - 50 F) * POUR 2 PARTS RICH'S WHIP TOPPING BASE AND 1 PART COLD (BELOW 10 C (50 F)) LIQUID (WATER, FRUIT JUICE, SKIM MILK OR LIGHT CREAM) INTO A CHILLED BOWL. * WHIP ON MEDIUM SPEED, WITH WIRE WHIP ATTACHMENT UNTIL SOFT PEAKS FORM. VARIATION TO USE AS A DAIRY EXTENDER: * WHIP BASE FIRST. * ADD HEAVY CREAM WHILE MIXING. * PRODUCT IN LIQUID FORM SHOULD NO BE REFROZEN. * ONCE PRODUCT HAS BEEN WHIPPED IT CAN BE FROZEN IN A COVERED CONTAINER FOR UP TO 1 MONTH. MODE D'EMPLOI * BIEN AGITER AVANT D'OUVRIR. * LAISSER DEGELER AU REFRIGERATEUR A UNE TEMPERATURE DE 7 - 10 C (45 - 50 F) * VERSER 2 PORTIONS DE BASE ET UNE PORTION DE LIQUIDE FRIOD (MOINS DE 10 C) (EAU, JUS DE FRUIT, LAIT ECREME OU CREME LEGERE) DANS UN BOL FROID. * FOUTTER A VITESSE MOYENNE, A L'AIDE D'UN FOUET METALLIQUE JUSQU'A LA FORMATION DE PICS MOUS. VARIATION POUR ALLONGER LA STABILITIE DU PRODUIT LAITER: * FOUTTER D'ABORD LA (More...) Suivre les directives sur l’étiquette 00057592791427 057592791427 79142 ASSORTED PARBAKED ROLLS PETITS PAINS PRE-CUITS ASSORTI 356 PG-356-P.B. DINNER ROLLS Published Branded 39.7 GR 144 13.94 35.41 24 60.96 9.63 24.46 14.663 6.65 12.6 5.72 1.864 .053 Kosher - Parve 6 8 270 INGREDIENTS FOR CANADIAN MAREKT: FRENCH: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, SALT, DEXTROSE, MALTED BARLEY FLOUR, CALCIUM SULPHATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, ENZYME. WHEAT: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, WHEAT BRAN, YEAST, SALT, DEXTROSE, MALTED BARLEY FLOUR, CALCIUM SULPHATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, ENZYME. PUMPERNICKEL: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, RYE FLOUR, RYE MEAL, YEAST, COLOUR, SALT, CARAWAY SEEDS, LACTIC ACID, DEXTROSE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, NATURAL FLAVOUR, ASCORBIC ACID, L-CYSTEINE HYDROCHLORIDE, ENZYME, AZODICARBONAMIDE. RYE: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, RYE FLOUR, YEAST, SALT, CARAWAY SEEDS, LACTIC ACID, DEXTROSE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, NATURAL FLAVOUR, ASCORBIC ACID, L-CYSTEINE HYDROCHLORIDE, ENZYME, AZODICARBONAMIDE. INGREDIENTS POUR LE MARCHE CANADIEN: PRODUCT NAME: PETITS PAINS FRANCAIS PRE-CUIT FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, LEVURE, SEL, DEXTROSE, FARINE D'ORGE MALTEE, SULFATE DE CALCIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE, ENZYME. PRODUCT NAME: PETITS PAINS DE BLE PRECUIT FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, SON DE BLE, LEVURE, SEL, DEXTROSE, FARINE D'ORGE MALTEE, SULFATE DE CALCIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE, ENZYME. PRODUCT NAME: PETITS PAINS PUMPERNICKEL: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, FARINE DE SEIGLE, SEIGLE CONCASSE, LEVURE, COLORANT, SEL, GRAINES DE CARVI, ACIDE LACTIQUE, DEXTROSE, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, AROME NATURELLE, ACIDE ASCORBIQUE, L-CYSTEINE CHLORHYDRATE, ENZYME, AZODICARBONAMIDE. PRODUCT NAME: PETITS PAINS SEIGLE: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, FARINE DE SEIGLE, LEVURE, SEL, GRAINES DE CARVI, ACIDE LACTIQUE, (More...) 250.4 1.26 0.37 0.01 0 533.8 50.76 2.95 1.98 8.89 0 7.97 35.34 3.62 SEE INDIVIDUAL CODE FOR NUTRITIONAL ( 01119, 01107 1. KEEP FROZEN -18 C (0 F) OR BELOW. 2. BAKE PRODUCT DIRECTLY FROM FREEZER TO OVEN FOR: 10 TO 12 MINUTES AT 190 - 193 C (375 - 380 F). MODE D'EMPLOI: 1. GARDER CONGELEE -18 C (0 F) OU DESSOUS. 2. PLACER LE PAIN DIRECTEMENT AU FOUR EN SORTANT DU CONGELATEUR: CUIRE A 190 - 193 C (375 - 380 F) PENDANT 10 A 12 MINUTES. MODE D'EMPLOI: 1. GARDER CONGELEE -18 C (0 F) OU DESSOUS. 2. PLACER LE PAIN DIRECTEMENT AU FOUR EN SORTANT DU CONGELATEUR: CUIRE A 190 - 193 C (375 - 380 F) PENDANT 10 A 12 MINUTES. 0057592766627 057592766623 76662 PAR BAKED FRENCH ROLL WITH WHEAT PETIT PAIN FRANCAIS AVEC DU BLE PRECUIT 356 PG-356-P.B. DINNER ROLLS Published Branded 39.7 GR 140 13.19 33.5 23.88 60.66 9.63 24.46 13.007 5.9 12.34 5.6 1.755 .05 Kosher - Parve 6 8 270 ENRICHED UNBLEACHED WHEAT FLOUR, WATER, WHEAT BRAN, YEAST, SALT, DEXTROSE, MALTED BARLEY FLOUR, CALCIUM SULPHATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, CANOLA OIL, ASCORBIC ACID, ENZYME. PRODUCT NAME: PETIT PAIN FRANCAIS AVEC DU BLE PRECUIT INGREDIENTS: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, SON DE BLE, LEVURE, SEL, DEXTROSE, FARINE D'ORGE MALTEE, SULFATE DE CALCIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, HUILE DE CANOLA, ACIDE ASCORBIQUE, ENZYME 40 254.01 1.14 0.3 0 0 552.61 51.5 3.67 0 9.6 0 0 47.67 4.44 1 ROLL (40 G) 100 0.5 1 0.1 0 1 0 0 220 9 21 7 1 6 0 4 0 0 2 15 HANDLING INSTRUCTIONS: (ON LABEL) FOR BEST RESULTS FOLLOW THESE HANDLING INSTRUCTIONS: 1. REMOVE DESIRED QUANTITY FROM THE CASE AND RETURN THE REMAINDER TO THE FREEZER PROMPTLY. 2. PLACE PRODUCT ON BAKING PANS. FOR BEST RESULTS, USE PERFORATED PANS WITHOUT BAKING PAPER. 3. BAKE TO DESIRED COLOUR AND CRUST EXTERIOR. A. FROZEN PRODUCT: CONVECTION OVEN: 400 F (205 C); 8 - 12 MINUTES DECK OVEN: 400 F (205 C): 10 - 15 MINUTES B. THAWED PRODUCT: CONVECTION OVEN: 400 F (205 C); 5 - 10 MINUTES DECK OVEN: 400 F (205 C); 8 - 12 MINUTES 4. ALLOW PRODUCT TO COOL FOR 30 MINUTES SO THAT CRISP CRUST IS ATTAINED. IF PRODUCT IS TO BE BAGGED, CLEAR PERFORATED PLASTIC BAGS ARE RECOMMENDED. NOTE: PAR BAKED PRODUCT MAY BE STORED REFRIGERATED UP TO ONE (1) WEEK IN A SEALED BAG. ONCE THAWED, PRODUCT SHOULD NOT BE REFROZEN. POUR DE MEILLEURS RESULTATS, SUIVRE LES INSTRUCTIONS SUIVANTES: 1. RETIRER LA QUANTITE DESIREE DE PRODUIT DANS LA CAISSE ET REMETTRE LA RESTE AU (More...) POUR DE MEILLEURS RESULTATS, SUIVRE LES INSTRUCTIONS SUIVANTES: 1. RETIRER LA QUANTITE DESIREE DE PRODUIT DANS LA CAISSE ET REMETTRE LA RESTE AU CONGELATEUR RAPIDEMENT. 2. PLACER LES PRODUITS SUR UNE PLAQUE A CUISSON. POUR DE MEILLEURS RESULTATS, UTILISER DES PLAQUES PERFOREES SANS PAPIER A CUISSON. 3. CUIRE AFIN D'OBTENIR LA COULEUR ET LA CROUTE DESIREE. A. PRODUIT CONGELE: FOUR CONVECTION: A 400 F (205 C); 8 - 12 MINUTES FOUR CONVENTIONNEL: A 400 F (205 C); 10 - 15 MINUTES B. PRODUIT DEGELE: FOUR CONVECTION: A 400 F (205 C); 5 - 10 MINUTES FOUR CONVENTIONNEL: A 400 F (205 C); 8 - 12 MINUTES 4. LAISSER LE PRODUIT REFROIDER PENDANT 30 MINUTES A LA TEMPERATURE DE LA PIECE AFIN D'OBTENIR UNE CROUTE CROUSTILLANTE. SI LE PRODUIT DOIT ETRE EMBALLE, DES SACS DE PLASTIQUE CLAIR SONT RECOMMANDES. NOTE: LES PRODUITS PRE-CUITS SE CONSERVANT AU REFRIGERATEUR JUSQU'A UNE (1) SEMAINE DANS UN SAC FERME HERMETIQUEMENT. UNE FOIS DEGELE, LE PRODUIT NE DEVRAIT PAS ETRE (More...) 00049800163287 049800163287 16328 JUMBO ROUND BISCUIT - 3 INCH BISCUITS RONDS JUMBO 3" 147 PG-147-BISCUIT DOUGH Published Branded 92.13 GR 172 11.63 29.54 15.81 40.16 11.56 29.36 36.687 16.64 34.94 15.85 1.23 .035 Kosher - Dairy 6 10 120 INGREDIENTS FOR CANADIAN MARKET: ENRICHED BLEACHED WHEAT FLOUR, WATER, HYDROGENATED SOYABEAN OIL, SODIUM ALUMINUM PHOSPHATE, SKIM MILK POWDER, SODIUM BICARBONATE, SUGAR, SALT, MODIFIED CORN STARCH, BAKING POWDER, BUTTERMILK SOLIDS, ARTIFICIAL FLAVOUR. PRODUCT NAME: PETIT GATEAU JUMBO (3 POUCES) INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE BLANCHIE, EAU, HUILE DE SOYA HYDROGENEE, PHOSPHATE DOUBLE D'ALUMINIUM ET DE SODIUM, LAIT ECREME EN POUDRE, BICARBONATE DE SODIUM, SUCRE, SEL, AMIDON DE MAIS MODIFIE, POUDRE A PATE, SOLIDES DU BABEURRE, AROME ARTIFICIELLE. 92.1 318.38 15.91 3.95 5.81 0.89 1049.07 37.19 1.09 3.06 6.61 0 0.2 51.29 2.06 1 BISCUIT (83 G) 300 15 23 3.5 5 9 0 0 940 39 34 11 1 4 4 6 0 0 6 15 1. KEEP PRODUCT FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 2. PAN FROZEN BISCUIT PIECES ON PAPER LINED OR GREASED SHEET PANS 6X5 OR 5X3 ON HALF SHEET PANS. 3. BAKE IN A PREHEATED 325 F (160 C) CONVECTION OVEN FOR 15-20 MINUTES FOR FULL SHEET PANS, 13-18 MINUTES FOR HALF SHEET PANS. FOR DECK OVENS: BAKE FULL SHEET PANS AT 375 F (190 C) FOR 25-30 MINUTES AND HALF SHEET PANS FOR 17-22 MINUTES. NOTE: OVEN TEMPERATURES AND TIMES VARY; BAKE UNTIL BISCUITS ARE GOLDEN BROWN. 4. REMOVE FROM OVEN WHEN GOLDEN BROWN. SERVE WHILE STILL WARM. MODE D'EMPLOI: 1. GARDER LE PRODUIT AU CONGELATEUR A 0 F (-18 C) OU MOINS JUSQU'A L'UTILISATION. 2. DISPOSER LES PETITS GATEAUX SURGELES EN RANGEES DE 6 X 5 SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN OU GRAISSEE OU EN RANGEES DE 5 X 3 SUR UNE DEMI PLAQUE. 3. CUIRE AU FOUR A CONVECTION PREALABLEMENT CHAUFFE A 325 F (160 C) PENDANT 15 A 20 MINUTES POUR UNE PLAQUE COMPLETE OU PENDANT 13 A 18 MINUTES POUR UNE DEMI PLAQUE. POUR UN FOUR A ETAGES, CUIRE UNE PLAQUE COMPLETE A 375 F (190 C) PENDANT 25 A 30 MINUTES ET UNE DEMI PLAQUE PENDANT 17 A 22 MINUTES. NOTE : LA TEMPERATURE ET LE TEMPS DE CUISSON VARIENT; CUIRE JUSQU'A CE QUE LES PETITS GATEAUX SOIENT DORES. 4. RETIRER DU FOUR LORSQUE LES PETITS GATEAUX SONT DORES. SERVIR PENDANT QU'ILS SONT ENCORE CHAUDS. 00057592756051 75605 LARGE WHOLESOME WHOLE WHEAT BREAD DOUGH GROS PAIN DE BLE ENTIER SAIN 060 PG-060-BREAD DOUGH Published Branded 794 GR 20 11.63 29.54 15.38 39.07 11.88 30.18 36.825 16.7 35 15.88 1.23 .035 Kosher - Parve 5 10 80 WHOLE WHEAT FLOUR, WATER, WHOLE GRAIN WHOLE WHEAT FLOUR, YEAST, SUGAR, CANOLA OIL, SALT, WHEAT GLUTEN, WHEAT PROTEIN ISOLATE (WHEAT GLUTEN, LACTIC ACID), ENZYME. PRODUCT NAME: PATE DE PAIN A GRAINS ENTIER DE SANTE INGREDIENTS: FARINE DE BLE ENTIER, EAU, FARINE DE GRAINS ENTIERS ET DE BLE ENTIER, LEVURE, SUCRE, HUILE DE CANOLA, SEL, GLUTEN DE BLE, ISOLATE DE PROTEIN DE BLE (GLUTEN DE BLE, ACIDE LACTIQUE), ENZYME. 56.5 235.67 3.62 0.33 0.05 0 420.63 40.96 5.12 3.75 9.8 0 0.94 22.99 1.93 1 SLICE (50 G) 130 2 3 0.2 0 1 0 0 240 10 23 8 3 12 2 6 0 0 2 8 1. PLACE FROZEN DOUGH ON A LINED SHEET PAN. COVER WITH SILICONE PAPER AND IDENTIFY BREAD. DEFROST OVERNIGHT IN THE RETARDER. 2. ROLL DOUGH INTO WHOLE WHEAT FLOUR, THEN PLACE IN BREAD PANS SEAM SIDE DOWN. GIVE 20 - 30 MINUTES FLOOR TIME. 3. PROOF UNTIL THE CROWN OF THE BREAD IS 0.6" (1.6 CM) ABOVE THE TOP OF THE PAN. 4. BAKE UNTIL THE SIDES AND THE TOP OF THE LOAF ARE GOLDEN BROWN. OVEN TEMPERATURE: CONVENTIONAL: 375 F - 400 F (190 C - 205 C) CONVECTION: 350 F (180 C) MODE D'EMPLOI: 1. PLACER LES MORECEAUX DE PATE SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN, COUVRIR D'UNE PELLICULE SILICONE ET IDENTIFIER LE PRODUIT. LAISSER DEGELER AU REFRIGERATEUR PENDANT TOUTE LA NUIT. 2. ROULER LE PATE DANS DE LA FARINE DE BLE ENTIER. PLACER ENSUITE LA PATE A PAIN DANS LES MOULES, LE JOINT EN DESSOUS. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQU'A CE QUE LA COURONNE DU PAIN DEPASSE D'UN POUNCE 0.6" (1.6 CM) AU DESSUS DU MOULE. 4. CUIRE (More...) MODE D'EMPLOI: 1. PLACER LES MORECEAUX DE PATE SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN, COUVRIR D'UNE PELLICULE SILICONE ET IDENTIFIER LE PRODUIT. LAISSER DEGELER AU REFRIGERATEUR PENDANT TOUTE LA NUIT. 2. ROULER LE PATE DANS DE LA FARINE DE BLE ENTIER. PLACER ENSUITE LA PATE A PAIN DANS LES MOULES, LE JOINT EN DESSOUS. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQU'A CE QUE LA COURONNE DU PAIN DEPASSE D'UN POUNCE 0.6" (1.6 CM) AU DESSUS DU MOULE. 4. CUIRE JUSQU'A CE QUE LE DESSUS ET LES COTES DES PAINS SOIENT DORES. TEMPERATURE DU FOUR: CONVENTIONNEL: 375 F A 400 F (190 C A 205 C) A CONVECTION: 350 F (180 C) 10049800560649 049800560642 56064 TIKI BAY ORG CRM N&A FL BEV CONC BAHAMA CONCENTRE CREME A L'ORANGE 275 PG-275-ASEPTIC BEV-OTHER Non Published Branded 1.818 L 6 10.06 25.55 9.88 25.1 9.5 24.13 30.182 13.69 28.29 12.83 .546 .015 Kosher - Dairy 4 20 365 INGREDIENTS FOR CANADIAN MARKET: WATER, SUGAR, ORANGE JUICE CONCENTRATE, GLUCOSE-FRUCTOSE, HYDROGENATED PALM KERNEL OIL, SOYA PROTEIN ISOLATE, DIPOTASSIUM PHOSPHATE, PECTIN, CITRIC ACID, MONO AND DIGLYCERIDES, NATURAL AND ARTIFICIAL FLAVOUR, PRESERVATIVE (POTASSIUM SORBATE), COLOUR. DO NOT PUT ON LABEL (FOR INFORMATION ONLY) INGRDIENTS POUR LE MARCHE CANADIEN: EAU, SUCRE, CONCENTRE D'ORANGE, GLUCOSE-FRUCTOSE, HUILE DE PALMISTE HYDROGENEE, PROTEINE DE SOYA ISOLEE, PECTINE, PHOSPHATE DIPOTASSIQUE, ACIDE CITRIQUE, MONO ET DIGLYCERIDES, AROME NATURELLE ET ARTIFICIELLE, AGENTS DE CONSERVATION (SORBATE DE POTASSIUM), COLORANT. 162.8 215.89 2.67 2.48 0.09 0.01 3.61 46.95 0.34 44.36 1.23 29.21 35.4 8.37 0.09 5 FL OZ CONCENTRATE (162 G) 350 4.5 7 4 0.1 4 0 0 5 0 76 25 1 2 72 2 0 100 2 2 HOW TO PREPARE A 12 OUNCE DRINK FROZEN COCKTAILS IN A BLENDER * 4 FL. OZ. BEVERAGE MIX * 1 FL. OZ. ALCOHOL * 1 CUP ICE CUBES BLEND 20-25 SECONDS SMOOTHIES IN A BLENDER * 5 FL. OZ. BEVERAGE MIX * 1 CUP ICE CUBES BLEND 20-25 SECONDS FROZEN COCKTAILS USING AN ICE SHAVER * 4 FL. OZ. BEVERAGE MIX * 1 FL. OZ. ALCOHOL PRESS #1 ON THE SHAVER SMOOTHIES USING AN ICE SHAVER * 5 FL. OZ. BEVERAGE MIX PRESS #1 ON THE SHAVER TO PREPARE 3 GALLONS FROZEN COCKTAILS IN GRANITA OR FROZEN BEVERAGE MACHINES * 3 CARTONS OF DESIRED BEVERAGE MIX * 1 LITER OF ALCOHOL * 5 QUARTS OF WATER ADD TO MACHINE HOPPER AND THEN FREEZE IN DISPENSING/FREEZING MACHINE ACCORDING TO MANUFACTURER'S INSTRUCTIONS. TO MAKE SMOOTHIES IN GRANITA OR FROZEN BEVERAGE MACHINES * 3 CARTONS OF DESIRED BEVERAGE MIX * 1 1/2 GALLONS OF WATER ADD TO MACHINE HOPPER AND THEN FREEZE IN DISPENSING/FREEZING MACHINE ACCORDING TO MANUFACTURER'S INSTRUCTIONS. StaBlendTM Beverage Concentrates are made by our (More...) Suivre les directives sur l’étiquette 0057592766548 057592766548 76654 PAR BAKED FRENCH ROLLS (140 1.4 OZ) PETITS PAINS FRANCAIS PRECUITS 356 PG-356-P.B. DINNER ROLLS Published Branded 39.7 GR 140 13.19 33.5 23.88 60.66 9.63 24.46 13.007 5.9 12.34 5.6 1.755 .05 Kosher - Parve 6 8 270 ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, SALT, DEXTROSE, MALTED BARLEY FLOUR, CALCIUM SULPHATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, CANOLA OIL, ASCORBIC ACID, ENZYME. PRODUCT NAME: PETITS PAINS FRANCAIS PRECUITS INGREDIENTS: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, LEVURE, SEL, DEXTROSE, FARINE D'ORGE MALTEE, SULFATE DE CALCIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, HUILE DE CANOLA, ACIDE ASCORBIQUE, ENZYME. 40 252.22 1 0.27 0 0 550.78 51.5 2.25 0.88 9.48 0.03 0 3.8 94.57 1 ROLL (40 G) 100 0 0 0 0 0 0 0 220 9 21 7 1 4 0 4 0 0 0 270 HANDLING INSTRUCTIONS: (ON LABEL) FOR BEST RESULTS FOLLOW THESE HANDLING INSTRUCTIONS: 1. REMOVE DESIRED QUANTITY FROM THE CASE AND RETURN THE REMAINDER TO THE FREEZER PROMPTLY. 2. PLACE PRODUCT ON BAKING PANS. FOR BEST RESULTS, USE PERFORATED PANS WITHOUT BAKING PAPER. 3. BAKE TO DESIRED COLOUR AND CRUST EXTERIOR. A. FROZEN PRODUCT: CONVECTION OVEN: 400 F (200 C); 8 - 12 MINUTES DECK OVEN: 400 F (200 C): 10 - 15 MINUTES B. THAWED PRODUCT: CONVECTION OVEN: 400 F (200 C); 5 - 10 MINUTES DECK OVEN: 400 F (200 C); 8 - 12 MINUTES 4. ALLOW PRODUCT TO COOL FOR 30 MINUTES SO THAT CRISP CRUST IS ATTAINED. IF PRODUCT IS TO BE BAGGED, CLEAR PERFORATED PLASTIC BAGES ARE RECOMMENDED. NOTE: PAR BAKED PRODUCT MAY BE STORED REFRIGERATED UP TO ONE (1) WEEK IN A SEALED BAG. ONCE THAWED, PRODUCT SHOULD NOT BE REFROZEN. MODE D'EMPLOI: POUR DE MEILLEURS RESULTATS, SUIVRE LES INSTRUCTIONS SUIVANTES: 1. RETIRER LA QUANTITE DESIREE DE PRODUIT DANS LA CAISSE ET REMETTRE (More...) MODE D'EMPLOI:POUR DE MEILLEURS RESULTATS, SUIVRE LES INSTRUCTIONS SUIVANTES:1. RETIRER LA QUANTITE DESIREE DE PRODUIT DANS LA CAISSE ET REMETTRE LA RESTE AU CONGELATEUR RAPIDEMENT. 2. PLACER LES PRODUITS SUR UNE PLAQUE A CUISSON. POUR DE MEILLEURS RESULTATS, UTILISER DES PLAQUES PERFOREES SANS PAPIER A CUISSON. 3. CUIRE AFIN D'OBTENIR LA COULEUR ET LA CROUTE DESIREE. A. PRODUIT CONGELE: FOUR CONVECTION: A 200 C (400 F); 8 - 12 MINUTES FOUR CONVENTIONNEL: A 200 C (400 F); 10 - 15 MINUTES B. PRODUIT DEGELE: FOUR CONVECTION: A 200 C (400 F); 5 - 10 MINUTES FOUR CONVENTIONNEL: A 200 C (400 F); 8 - 12 MINUTES 4. LAISSER LE PRODUIT REFROIDER PENDANT 30 MINUTES A LA TEMPERATURE DE LA PIECE AFIN D'OBTENIR UNE CROUTE CROUSTILLANTE. SI LE PRODUIT DOIT ETRE EMBALLE, DES SACS PERFORES DE PLASTIQUE CLAIR SONT RECOMMANDES. NOTE: LES PRODUITS PRE-CUITS SE CONSERVANT AU REFRIGERATEUR JUSQU'A UNE (1) SEMAINE AUX SAC SELLES. UNE FOIS DEGELE, LE PRODUIT NE DEVRAIT PAS ETRE REMIS AU CONGELATEUR. 10057592713785 057592713788 71378 COFFEE RICH NON-DAIRY CREAMER COFFEE RICH® - 1 kg 001 PG-001-COFFEE RICH Published Branded 1 KG 12 9 22.86 12.13 30.81 9.63 24.46 28.487 12.92 26.46 12 .608 .017 Kosher - Parve 6 16 365 WATER, GLUCOSE SYRUP, HYDROGENATED SOYABEAN OIL, MONO AND DIGLYCERIDES, SOYA PROTEIN ISOLATE, SODIUM STEAROYL-2-LACTYLATE, POLYSORBATE 60, DIPOTASSIUM PHOSPHATE, DISODIUM PHOSPHATE, ARTIFICIAL FLAVOUR, SODIUM ACID PYROPHOSPHATE, COLOUR. PRODUCT NAME: COFFEE RICH INGREDIENTS: EAU, SIROP DE GLUCOSE, HUILE DE SOYA HYDROGENEE, MONO ET DIGLYCERIDES, PROTEINE DE SOYA ISOLEE, STEAROYL-2-LACTYLATE DE SODIUM, POLYSORBATE 60, PHOSPHATE DIPOTASSIQUE, PHOSPHATE DISODIQUE, ESSENCE ARTIFICIELLE, PYROPHOSPHATE ACIDE DE SODIUM, COLORANT. 16 126.24 8.4 1.89 1.3 0.02 63.75 12.36 0.02 3.85 0.3 10.23 0.01 1.56 0.05 1 TABLESPOON (15 ML) 20 1.5 2 0.3 0.2 1 0 0 10 0 2 1 0 0 1 0 0 0 0 0 1. DEFROST PACKAGE IN YOUR REFRIGERATOR UNTIL IT IS COMPLETELY DEFROSTED. 2. AFTER PRODUCT HAS BEEN DEFROSTED, KEEP REFRIGERATED. 3. GENTLY SHAKE BEFORE USING. MODE D'EMPLOI: 1. FAIRE DECONGELER LE PRODUIT A L' INTERIEUR DU REFRIGERATEUR JUSQU'A CE QU'IL SOIT COMPLETEMENT DECONGELE. 2. UNE FOIS QUE LE PRODUIT EST DECONGELE, LE LAISSER AU REFRIGERATEUR. 3. AGITER LEGEREMENT AVANT L'USAGE. Suivre les directives sur l’étiquette 00057592756860 057592756860 75686 7 GRAIN BREAD DOUGH PATE A PAIN AUX 7 GRAINES 305 PG-305-MULTI GRAIN RYE Published Branded 524 GR 24 9.13 23.19 15.81 40.16 11.56 29.36 31.65 14.36 30 13.61 .966 .027 Kosher - Parve 7 10 120 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, WHOLE GRAIN WHOLE WHEAT FLOUR, YEAST, GLUCOSE-FRUCTOSE, CORNMEAL, CRUSHED WHEAT, FLAX SEEDS, MILLET, OATS, RYE FLOUR, SUNFLOWER SEEDS, WHEAT GLUTEN, SOYABEAN OIL, SALT, SODIUM STEAROYL-2-LACTYLATE, COLOUR, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, ENZYME. PRODUCT NAME: PATE A PAIN AUX 7 GRAINES INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, FARINE DE GRAINS ENTIERS ET DE BLE ENTIER, LEVURE, GLUCOSE-FRUCTOSE, SEMOULE DE MAIS, BLE BROYE, GRAINES DE LIN, MILLET, AVOINE, FARINE DE SEIGLE, GRAINES DE TOURNESOL, GLUTEN DE BLE, HUILE DE SOYA, SEL, STEAROYL-2-LACTYLATE DE SODIUM, COLORANT, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE, ENZYME. 56.5 247.02 4.5 0.68 0.03 0.01 302.32 41.44 2.92 2.89 10.1 0.42 0.01 24.84 2.55 1 SLICE (50 G) 140 2.5 4 0.4 0 2 0 0 170 7 23 8 2 7 2 6 0 0 2 10 1. PLACE FROZEN DOUGH ON A LINED SHEET PAN. COVER WITH SILICONE PAPER AND IDENTIFY BREAD. DEFROST OVERNIGHT IN RETARDER. 2. PLACE IN BREAD PANS SEAM SIDE DOWN. GIVE 20 - 30 MINUTES FLOOR TIME. 3. PROOF UNTIL THE CROWN OF THE BREAD IS 1" (2.5 CM) ABOVE THE TOP OF THE PAN. 4. BAKE UNTIL THE SIDES AND TOP OF THE LOAF ARE GOLDEN BROWN. OVEN TEMPERATURE: CONVENTIONAL: 400 F (205 C) CONVECTION: 350 F (175 C) MODE D'EMPLOI: 1. PLACER LA PATE CONGELEE SUR UNE PLAQUE RECOUVERTE D'UNE PELLICULE. COUVRIR DE PAPIER SILICONE ET IDENTIFIER LE PAIN. 2. PLACE DANS DES MOULES A PAIN, LE JOINT DESSOUS. LAISSER REPOSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQU'A CE QUE LE COURONNE DE PAIN DEPASSE DE 1" (2.5 CM) DU MOULE A PAIN. 4. CUIRE JUSQU'A CE QUE LES COTES ET LE DESSUS DU PAIN SOIENT DORES. TEMPERATURE DU FOUR: FOUR CONVENTIONEL: 400 F (205 C) FOUR A CONVECTION: 350 F (175 C) MODE D'EMPLOI: 1. PLACER LA PATE CONGELEE SUR UNE PLAQUE RECOUVERTE D'UNE PELLICULE. COUVRIR DE PAPIER SILICONE ET IDENTIFIER LE PAIN. 2. PLACE DANS DES MOULES A PAIN, LE JOINT DESSOUS. LAISSER REPOSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQU'A CE QUE LE COURONNE DE PAIN DEPASSE DE 2.5 CM (1" ) DU MOULE A PAIN. 4. CUIRE JUSQU'A CE QUE LES COTES ET LE DESSUS DU PAIN SOLENT DORES. TEMPERATURE DU FOUR: FOUR CONVENTIONEL: 205 C (400 F) FOUR A CONVECTION: 175 C (350 F) 00773889210036 773889210036 21003 FLD DAN DGH MINI BITE-RASP ART FL GLDN MINI BOUCHEE DANOISE FOURREE DE FRAMBOISES - AROME ARTIFICIEL 065 PG-065-DANISH DOUGH Non Published Branded 28.3 GR 300 7 17.78 17.88 45.42 12.63 32.08 21.25 9.64 18.75 8.5 .915 .026 Kosher - Parve 7 8 120 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, RASPBERRY FILLING (GLUCOSE-FRUCTOSE, WATER, APPLE SAUCE, MODIFIED CORN STARCH, RASPBERRIES, SUGAR, ARTIFICIAL FLAVOURS, SALT, MALIC ACID, SODIUM CITRATE, GUAR GUM, PRESERVATIVES (POTASSIUM SORBATE, SODIUM BENZOATE, SORBIC ACID, SULPHITING AGENT), COLOUR), WATER, MODIFIED PALM OIL, SUGAR, YEAST, CANOLA AND/OR SOYABEAN OIL, MARGARINE (VEGETABLE OILS (PALM, CANOLA, MODIFIED PALM), WATER, MONO AND DIGLYCERIDES, PRESERVATIVE (POTASSIUM SORBATE), CITRIC ACID, ARTIFICIAL FLAVOUR, VITAMIN A, VITAMIN D), SALT, SOYA FLOUR, MONO AND DIGLYCERIDES, SODIUM STEAROYL-2-LACTYLATE, ARTIFICIAL FLAVOUR, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, SODIUM BICARBONATE, SODIUM ACID PYROPHOSPHATE, PRESERVATIVE (SODIUM PROPIONATE), SOYA LECITHIN, COLOUR, ASCORBIC ACID, AZODICARBONAMIDE. PRODUCT NAME: MINI BOUCHEE DANOISE FOURREE DE FRAMBOISES - AROME ARTIFICIEL INGRÉDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, REMPLISSAGE AUX FRAMBOISES (GLUCOSE FRUCTOSE, EAU, COMPOTE DE POMMES, AMIDON DE MAIS MODIFIÉ, FRAMBOISES, SUCRE, AROME ARTIFICIELLE, SEL, ACIDE MALIQUE, CITRATE DE SODIUM, GOMME DE GUAR, AGENTS DE CONSERVATION (SORBATE DE POTASSIUM, BENZOATE DE POTASSIUM, ACIDE SORBIQUE, MÉTABISULFITE DE SODIUM), COLORANT), EAU, HUILE DE PALMISTE MODIFIE, SUCRE, LEVURE, HUILE DE CANOLA ET/OU SOYA, MARGARINE (HUILE VEGETALE (PALMISTE, CANOLA, PALMISTE MODIFIE), EAU, MONO ET DIGLYCERIDES, AGENT DE CONSERVATION (SORBATE DE POTASSIUM), ACIDE CITRIQUE, AROME ARTIFICIELLE, VITAMINE A, VITAMINE D), SEL, FARINE DE SOYA, MONO ET DIGLYCERIDES, STEAROYL-2-LACTYLATE DE SODIUM, AROME ARTIFICIELLE, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, BICARBONATE DE SODIUM, PYROPHOSPHATE ACIDE DE SODIUM, AGENTS DE CONSERVATION (PROPIONATE DE SODIUM), (More...) 56 291.56 12.32 5.42 0.14 0 376.94 40.22 1.42 14.13 4.95 0.49 6.53 17.52 1.53 2 DANISH (51 G) 160 7 11 3 0.1 16 0 0 210 9 23 8 1 3 8 3 0 6 0 6 KEEP FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 1. REMOVE DESIRED AMOUNT OF DANISH DOUGH FROM THE CASE. RESEAL AND RETURN PARTIALLY USED CASE TO THE FREEZER IMMEDIATELY. 2. PLACE 28 MINI BITES ON A PARCHMENT PAPER LINED FULL SHEET PAN; COVER WITH PLASTIC. 3. DEFROST COMPLETELY AT ROOM TEMPERATURE OR IN COOLER OVERNIGHT. 4. PROOF DANISH AT 85 F - 90 F (29 C - 32 C) AND 75% HUMIDITY FOR 30 - 35 MINUTES OR UNTIL DOUBLE IN SIZE. 5. BAKING GUIDELINES: BAKE IN PRE-HEATED CONVENTIONAL/RACK OVEN: 340 F - 360 F (171 C - 182 C); CONVECTION OVEN: 295 F - 315 F (146 C - 157 C) FOR 12 - 15 MINUTES OR UNTIL GOLDEN BROWN. 6. WHEN COOL, DUST WITH POWDERED SUGAR OR ICE WITH VANILLA STRING ICING NOTE: BAKING TIMES WILL VARY DEPENDING ON TYPE OF OVEN AND SHOP CONDITIONS. Suivre les directives sur l’étiquette 00057592738088 057592738088 73808 5" QUICHE PIE SHELLS TARTES DE QUICHE DE 5" 471 PG-471-PIE SHELLS Published Branded 56.7 GR 120 5.75 14.61 15.75 40.01 11.62 29.51 17 7.71 15 6.8 .609 .017 NOT KOSHER 9 9 270 ENRICHED WHEAT FLOUR, HYDROGENATED SOYABEAN AND/OR COTTONSEED OIL, WATER, LIQUID WHOLE EGG, SUGAR, SKIM MILK POWDER, SALT, TO PRESERVE FRESHNESS (SUPHITING AGENTS), BAKING POWDER. PRODUCT NAME: QUICHE ABAISSES POUR DES TARTES DE 5" INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE, HUILE DE SOYA ET/OU COTON HYDROGENEE, EAU, OEUFS ENTIER LIQUIDES, SUCRE, AGENTS DE CONSERVATION (AGENT SULFUREUX), POUDRE DE PATE. 56 436.84 24.96 5.36 4.36 7.25 456 47.95 1.62 3.04 5.1 6.50 0 29.45 3.2 1 TART SHELL (56 G) 240 14 22 3 2.5 5 5 1 260 11 27 9 1 4 2 3 1. KEEP FROZEN AT - 18 C (0 F) OR BELOW. 2. PREHEAT OVEN TO 190 C (375 F). 3. REMOVED DESIRED QUANTITY OF TART SHELLS FROM THE CASE AND PROMPTLY RETURN THE REMAINDER TO THE FREEZER. 4. PLACE ON SHEET PANS. UNFILLED SHELLS: 1. BAKE FOR 10 - 12 MINUTES OR UNTIL GOLDEN BROWN. 2. ALLOW TO COOL BEFORE FILLING. FILLED SHELLS: 1. FILL WITH A VARIETY OF PREPARED FILLINGS 2. PLACE ON SHEET PANS.. 3. BAKE AT 190 C (375 F) FOR 20 - 25 MINUTES OR UNTIL GOLDEN BROWN. NOTE: COMPLETELY THAWED SHELLS WILL PROVIDE A MUCH IMPROVED BOTTOM BAKE ON QUICHE TYPE PRODUCTS. MODE D'EMPLOI: 1. GARDER CONGELE A -18 C (0 F) OU MOINS. 2. PRECHAUFFER LE FOUR A 190 C (375 F). 3. RETIRER LE NOMBRE DESIRE DE FONDS DE TARTE DE LA CAISSE RETOURNER IMMEDIATEMENT LE RESTE AU CONGELATEUR. FONDS NON GARNIS: 1. CUIRE PENDANT 10 A 12 MINUTES OU JUSQU'A CE QU'ELLES SOIENT DOREES. 2. LAISSER REFROIDIR AVANT DE GARNIR. FONDS GARNIS: 1. GARNIR D'UNE VARIETE DE GARNITURES PREPAREES. 2. DISPOSER (More...) MODE D'EMPLOI: 1. GARDER CONGELE A -18 C (0 F) OU MOINS. 2. PRECHAUFFER LE FOUR A 190 C (375 F). 3. RETIRER LE NOMBRE DESIRE DE FONDS DE TARTE DE LA CAISSE RETOURNER IMMEDIATEMENT LE RESTE AU CONGELATEUR. FONDS NON GARNIS: 1. CUIRE PENDANT 10 A 12 MINUTES OU JUSQU'A CE QU'ELLES SOIENT DOREES. 2. LAISSER REFROIDIR AVANT DE GARNIR. FONDS GARNIS: 1. GARNIR D'UNE VARIETE DE GARNITURES PREPAREES. 2. DISPOSER SUR DES PLAQUES. 3. CUIRE A 190 C (375 F) PENDANT 20 A 25 MINUTES OU JUSQU'A CE QU'ELLES SOIENT DOREES. NOTE: DES FONDS COMPLETEMENT DEGELES PROCURERONT DES PRODUITS GENRE QUICHE AMELIORES. 00057592749534 057592749534 74953 DARK RYE BREAD DOUGH PATE A PAIN DE SEIGLE NOIR 310 PG-310-SPECIALTY BREADS Published Branded 524 GR 24 8.13 20.65 15.81 40.16 11.56 29.36 29.266 13.27 27.75 12.59 .86 .024 Kosher - Parve 8 10 120 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, RYE FLOUR, RYE FLAKES, SALT, COLOUR, WHEAT GLUTEN, SOYABEAN OIL, CARAWAY SEEDS, SODIUM STEAROYL-2-LACTYLATE, FUMARIC ACID, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, SPICES, ACETIC ACID, ONION POWDER, ASCORBIC ACID, ENZYME. PRODUCT NAME: PATE A PAIN DE SEIGLE NOIR INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, LEVURE, FARINE DE SEIGLE, FLOCONS DE SEIGLE, SEL, COLORANT, GLUTEN DE BLE, HUILE DE SOYA, GRAINES DE CARVI, STEAROYL-2-LACTYLATE DE SODIUM, ACIDE FUMARIQUE, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, EPICES, ACIDE ACETIQUE, POUDRE D'OIGNON, ACIDE ASCORBIQUE, ENZYME. 60 222.44 1.61 0.42 0.01 0 676.2 42.83 2.68 0.37 9.15 0.02 0 59.15 2.38 1 SLICE (50 G) 130 1 1 0.2 0 1 0 0 410 17 26 9 2 6 0 5 0 0 4 10 1. PLACE FROZEN DOUGH ON A LINED SHEET PAN AND DEFROST OVERNIGHT. GIVE 20 - 30 MINUTES FLOOR TIME. 2. MOLD INTO LOAVES AND PLACE 3 ON A LINED PAN, SEAM DOWN. 3. PROOF UNTIL 1 1/2 TIMES IN SIZE. 4. SLIT EACH LOAF WITH 4 CUTS WIDTHWISE AROUND 1/2" (1.25 CM). 5. STEAM OVEN. PLACE BREAD IN OVEN AND STEAM AGAIN. 6. BAKE UNTIL DONE (WHEN BOTTOM OF LOAF IS DONE, IT WILL SOUND HOLLOW WHEN TAPPED). OVEN TEMPERATURE: CONVENTIONAL: 375 F - 400 F (190 C - 205 C) CONVECTION: 350 F (180 C) MODE D'EMPLOI: 1. PLACER LA PATE SURGELEE SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. LAISSER DEGELER AU REFRIGERATEUR PENDANT TOUTE LA NUIT. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 2. FACONNER LE PAIN ET PLACER 3 PAINS DANS UN MOULE, LE JOINT VERS LE BAS. 3. ETUVER LES PAINS JUSQU'A CE QU'ILS AIENT ATTEINT UNE FOIS ET DEMI LEUR VOLUME ORIGINAL. 4. PRATIQUER QUATRE (4) INCISIONS D UNE PROFONDEUR DE 1/2 (1,25CM) SUR LA LARGEUR DE CHACUN DES PAINS. 5. (More...) MODE D'EMPLOI: 1. PLACER LA PATE SURGELEE SUR UNE PLAQUE RECOUVERTE D UN PAPIER PARCHEMIN. LAISSER DEGELER AU REFRIGERATEUR PENDANT TOUTE LA NUIT. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES.2. FACONNER LE PAIN ET PLACER 3 PAINS DANS UN MOULE, LE JOINT VERS LE BAS. 3. ETUVER LES PAINS JUSQU A CE QU ILS AIENT ATTEINT UNE FOIS ET DEMI LEURVOLUME ORIGINAL. 4. PRATIQUER QUATRE (4) INCISIONS D UNE PROFONDEUR DE 1/2 (1,25CM) SUR LA LARGEUR DE CHACUN DES PAINS. 5. INJECTER DE LA VAPEUR DANS LE FOUR. PLACER LES PAINS AU FOUR ET INJECTER DE NOUVEAU DE LA VAPEUR. 6. CUIRE JUSQU A CE QU ILS SOIENT PRETS (JUSQU A CE QUE LE DESSOUS DU PAIN FASSE UN SON CREUX LORSQU ON LUI DONNE UN LEGER COUP). TEMPERATURE DU FOUR: CONVENTIONNEL: 190 C - 205 C (375 F - 400 F) A CONVECTION: 180 C (350 F) 00057592734295 057592734295 73429 MELTAWAY SWEET ROLL DOUGH PATE A BRIOCHE SUCRE 062 PG-062-SWEET DOUGH Published Branded 64 GR 120 7.25 18.42 15.81 40.16 11.56 29.36 17.944 8.14 16.88 7.66 .767 .022 Kosher - Dairy 10 10 120 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, SOYABEAN OIL, GLUCOSE-FRUCTOSE, YEAST, SUGAR, SALT, DRIED WHOLE EGG, MONOGLYCERIDES, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, SODIUM STEAROYL-2-LACTYLATE, NATURAL AND ARTIFICIAL FLAVOUR, COLOUR, ASCORBIC ACID, ENZYME. PRODUCT NAME: PATE A BRIOCHE SUCRE INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, HUILE DE SOYA, GLUCOSE-FRUCTOSE, LEVURE, SUCRE, SEL, POUDRE D'OEUF ENTIER, MONOGLYCERIDES, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, STEAROYL-2-LACTYLATE DE SODIUM, AROME NATURELLE ET ARTIFICIELLE, COLORANT, ACIDE ASCORBIQUE, ENZYME. 63.7 324.82 13.08 2.38 0.24 1.45 299.57 44.16 1.58 8.75 7.62 69.58 0.38 12.41 2.26 1 ROLL (59 G) 210 8 13 1.5 0.2 8 0 0 190 8 28 9 1 4 6 5 4 0 0 10 1. PLACE ON LINED, GREASED EDGE SHEET PAN 6 X 7. 2. PLACE IN RETARDER OVERNIGHT OR UNTIL COMPLETELY THAWED. 3. PROOF UNTIL PIECES TOUCH EACH OTHER AND FILL PAN COMPLETELY. 4. BAKE AT 375 F - 400 F (190 C - 205 C) UNTIL TOPS AND BOTTOMS ARE GOLDEN BROWN. 5. PAINT WITH RICH'S GLAZE 'N SHINE WHILE STILL HOT. 6. WHEN COOL, ICE WITH RICH'S VANILLA FLAVORED HEAT 'N ICE. MODE D'EMPLOI: 1. PLACER EN RANGEES DE 6 X 7 SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN ET GRAISSER LE COTES DE LA PLAQUE. 2. PLACER AU REFRIGERATEUR PENDANT TOUTE LA NUIT OU JUSQU'A CE QUE LES BRIOCHES SOIENT COMPLETEMENT DEGELEES. 3. ETUVER JUSQU'A CE QUE LES MORCEAUX SE TOUCHENT ENTRE EUX ET REMPLISSENT COMPLETEMENT LA PLAQUE. 4. CUIRE A 375 F A 400 F (190 C A 205 C) JUSQU'A CE QUE LE DESSUS ET LE DESSOUS SOIENT DORES. 5. GLACER DE BRILLANT A GLACER RICH PENDANT QU'ILS SONT ENCORE CHAUDS. 6. UNE FOIS QU'ILS SONT REFROIDIS, GLACER ENSUITE DE FONDANT A LA VANILLE RICH. INSTRUCCIONES PARA SU (More...) MODE D'EMPLOI: 1. PLACER EN RANGEES DE 6 X 7 SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN ET GRAISSER LE COTES DE LA PLAQUE. 2. PLACER AU REFRIGERATEUR PENDANT TOUTE LA NUIT OU JUSQU'A CE QUE LES BRIOCHES SOIENT COMPLETEMENT DEGELEES. 3. ETUVER JUSQU'A CE QUE LES MORCEAUX SE TOUCHENT ENTRE EUX ET REMPLISSENT COMPLETEMENT LA PLAQUE. 4. CUIRE A 375 F A 400 F (190 C A 205 C) JUSQU'A CE QUE LE DESSUS ET LE DESSOUS SOIENT DORES. 5. GLACER DE BRILLANT A GLACER RICH PENDANT QU'ILS SONT ENCORE CHAUDS. 6. UNE FOIS QU'ILS SONT REFROIDIS, GLACER ENSUITE DE FONDANT A LA VANILLE RICH. INSTRUCCIONES PARA SU MANEJO: 1. COLOQUE PAPEL PARA HORNEAR EN UNA CHAROLA, CON LAS ORILLAS PREVIAMENTE ENGRASADAS. 2. COLOQUE EN REFRIGERACION DURANTE TODA LA NOCHE O HASTA QUE EL PRODUCTO ESTE COMPLETAMENTE DESCONGELADO. 3. FERMENTE HASTA QUE LAS PIEZAS SE TOQUEN UNAS A OTRAS Y CUBRAN LA CHAROLA COMPLETAMENTE. 4. HORNEE A 375 F - 400 F (190 C - 205 C) HASTA QUE LAS SUPERFICIES Y BASES (More...) 00773889117298 11729 PLAIN DANISH DGH - ROUND TWIST TORSADE NATURE RONDE 065 PG-065-DANISH DOUGH Non Published Branded 71 GR 120 7 17.78 17.88 45.42 12.63 32.08 21.25 9.64 18.75 8.5 .915 .026 Kosher - Parve 7 8 120 INGREDIENTS FOR THE CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, MODIFIED PALM OIL, SUGAR, YEAST, CANOLA AND/OR SOYABEAN OIL, MARGARINE (VEGETABLE OILS (PALM, CANOLA, MODIFIED PALM), WATER, MONO AND DIGLYCERIDES, PRESERVATIVE (POTASSIUM SORBATE), CITRIC ACID, ARTIFICIAL FLAVOUR, VITAMIN A, VITAMIN D), SALT, SOYA FLOUR, MONO AND DIGLYCERIDES, SODIUM STEAROYL-2-LACTYLATE, ARTIFICIAL FLAVOUR, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, SODIUM BICARBONATE, SODIUM ACID PYROPHOSPHATE, PRESERVATIVE (SODIUM PROPIONATE), SOYA LECITHIN, COLOUR, ASCORBIC ACID, AZODICARBONAMIDE. PRODUCT NAME: TWIST ROND DEPOCHETTE A PATISSERIE DANOISE SIMPLE INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, HUILE DE PALMISTE MODIFIE, SUCRE, LEVURE, HUILE DE CANOLA ET/OU SOYA, MARGARINE (HUILE VEGETALE (PALMISTE, CANOLA, PALMISTE MODIFIE), EAU, MONO ET DIGLYCERIDES, AGENT DE CONSERVATION (SORBATE DE POTASSIUM), ACIDE CITRIQUE, AROME ARTIFICIELLE, VITAMINE A, VITAMINE D), SEL, FARINE DE SOYA, MONO ET DIGLYCERIDES, STEAROYL-2-LACTYLATE DE SODIUM, AROME ARTIFICIELLE, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, BICARBONATE DE SODIUM, PYROPHOSPHATE ACIDE DE SODIUM, AGENTS DE CONSERVATION (PROPIONATE DE SODIUM), LECITHINE DE SOYA, COLORANT, ACIDE ASCORBIQUE, AZODICARBONAMIDE. 70 333.53 17.01 7.49 0.19 0 482.83 38.34 1.8 6.4 6.77 0 8.55 20.1 2.08 1 DANISH (64 G) 230 12 18 5 0.1 27 0 0 340 14 27 9 1 5 4 5 0 10 2 10 KEEP FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 1. PLACE 12 DANISHES ON PARCHMENT PAPER LINED SHEET PAN. RESEAL AND RETURN PARTIALLY USED CASE TO THE FREEZER IMMEDIATELY. 2. PLACE IN RETARDER OVERNIGHT OR COMPLETELY THAW AT ROOM TEMPERATURE. KEEP COVERED WITH PLASTIC. 3. REMOVE FROM RETARDER. 4. BRUSH LIGHTLY WITH EGG WASH. 5. PROOF UNTIL DOUBLE IN SIZE AT 85 F - 90 F (29 C - 32 C) AND 75% HUMIDITY. 6. ADD APPROXIMATELY 1/2 OZ (14 G) OF DANISH FILLING AND STREUSEL (OPTIONAL) ON TOP OF DANISH TWIST. 7. BAKING GUIDELINES: BAKE IN PREHEATED CONVENTIONAL/RACK OVEN 370 F - 380 F (190 C - 195 C); CONVECTION OVEN 325 F - 335 F (165 C - 170 C) FOR 15 - 18 MINUTES OR UNTIL GOLDEN BROWN. 8. WHILE WARM, BRUSH WITH GLUCOSE OR APRICOT GLAZE. WHEN COOL FINISH WITH VANILLA STRING ICING. NOTE: BAKING TIMES WILL VARY DEPENDING ON TYPE OF OVEN AND SHOP CONDITIONS. Suivre les directives sur l’étiquette 0773889742018 773889742018 74201 BAGEL (T S) - PLAIN BAGEL NATURE 080 PG-080-BAGELS Non Published Branded 113.4 GR 72 13 33.02 20 50.8 13.13 33.35 20 9.07 18 8.16 1.976 .056 Kosher - Parve 6 7 365 INGREDIENTS FOR CANADIAN MARKET: ENRICHED WHEAT FLOUR, WATER, RYE FLOUR, SUGAR, SALT, CANOLA AND/OR SOYABEAN OIL, YEAST, PRESERVATIVE (CALCIUM PROPIONATE), ASCORBIC ACID, AZODICARBONAMIDE. PRODUCT NAME: BAGEL SIMPLE (DECONGELER ET SERVIR) INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE, EAU, FARINE DE SEIGLE, SUCRE, SEL, HUILE DE CANOLA ET/OU SOYA, LEVURE, AGENT DE CONSERVATION (PROPIONATE DE CALCIUM), ACIDE ASCORBIQUE, AZODICARBONAMIDE. 113 253.73 1.45 0.19 0 0 647.46 51.36 2.49 1.94 8.81 0 0 55.04 2.95 1 BAGEL (113 G) 290 1.5 3 0.2 0 1 0 0 730 30 58 19 3 11 2 10 0 0 6 25 1. REMOVE DESIRED NUMBER OF BAGELS FROM SHIPPER. RESEAL AND RETURN PARTIAL BOX TO FREEZER IMMEDIATELY. 2. DEFROST AT ROOM TEMPERATURE BEFORE SERVING. 3. DO NOT REFREEZE. ALLERGY INFORMATION: MANUFACTURED IN A FACILITY THAT PROCESSES SESAME SEEDS. INFORMATION SUR LES ALLERGIES: FABRIQUE DANS DES INSTALLATIONS QUI TRAITENT DES GRAINES DE SESAME. INFORMATION SUR LES ALLERGIES: FABRIQUE DANS DES INSTALLATIONS QUI TRAITENT DES GRAINES DE SESAME. 10057592728994 057592728997 72899 VANILLA ART FLVRD ICING & FILLING GLACAGE ET GARNITURE VANILLE ESSENCE ARTIFICIELLE 236 PG-236-IND. ICING & FILLING Non Published Private Label 15.876 Kg 1 12.75 32.39 11.5 29.21 11.5 29.21 37 16.78 35 15.88 .976 .028 Kosher - Dairy 4 15 365 GLUCOSE-FRUCTOSE, WATER, HYDROGENATED PALM KERNEL OIL, HYDROGENATED SOYABEAN OIL, SODIUM CASEINATE, SOYA PROTEIN CONCENTRATE, POLYSORBATE 60, MODIFIED CELLULOSE, SUGAR, SALT, ARTIFICIAL FLAVOUR, POLYGLYCEROL ESTERS OF FATTY ACIDS, POTASSIUM SORBATE, SOYA LECITHIN, XANTHAN GUM. PRODUCT NAME: GLACAGE ET GARNITURE VANILLE ESSENCE ARTIFICIELLE INGREDIENTS: GLUCOSE-FRUCTOSE, EAU, HUILE DE PALMISTE HYDROGENEE, HUILE DE SOYA HYDROGENEE, CASEINATE DE SODIUM, PROTEINE DE SOYA CONCENTRE, POLYSORBATE 60, CELLULOSE MODIFIE, SUCRE, SEL, ESSENCE ARTIFICIELLE, ESTERS POLYGLYCEROLIQUES D'ACIDES GRAS, SORBATE DE POTASSIUM, LECITHINE DE SOYA, GOMME DE XANTHANE. 35 380.48 24.78 19 1.54 0.3 74.89 37.96 0.42 36.59 1.4 0.01 0.03 2.74 0.1 91 ML (35 G) WHIPPED 130 9 7 0.5 0 25 13 0 13 1. FOR BEST RESULTS ALLOW 2 DAYS TO COMPLETELY THAW IN REFRIGERATOR, AT 3 - 7 C (38 - 45 F). 2. REMOVE FROM REFRIGERATOR, MIX AND POUR THAWED LIQUID INTO A CLEAN, DRY MIXING BOWL. BOWL SHOULD BE AT ROOM TEMPERATURE (NOT CHILLED). 3. PRODUCT SHOULD BE WHIPPED AT 7 - 10 C (45 - 50 F). 4. PRODUCT SHOULD COVER AT LEAST THE BOTTOM 1/4 OF BEATER. 5. WHIP FOR 6 TO 10 MINUTES AT MEDIUM SPEED UNTIL SOFT PEAKS FORM. 6. FOLD IN FLAVOURING, FOOD COLOURING OR DRAINED FRUIT AS DESIRED. 7. FINISH WHIPPING ON LOW SPEED, FOR APPROXIMATELY 1 MINUTE, UNTIL DESIRED TEXTURE IS OBTAINED. MODE D'EMPLOI 1. POUR DE MEILLEURS RESULTATS, PREVOYEZ UNE DECONGELATION DE 2 JOURS AU REFRIGERATEUR A UNE TEMPERATURE DE 3 A 7C (38 A 45F). 2. SORTIR DU REFRIGERATEUR, AGITER ET VERSER LE LIQUIDE DECONGELE DANS UN BOL A MELANGER PROPRE. LE BOL DEVRAIT ETRE A LA TEMPERATURE DE LA PIECE (NON REFROIDI). 3. LE PRODUIT DEVRAIT ETRE FOUETTE A UNE TEMPERATURE DE 7 A 10C (45 A 50F). 4. LE PRODUIT (More...) Suivre les directives sur l’étiquette 00057592726887 057592726887 72688 VANILLA ARTIFICIALLY FLAVOURED PUDDING PUDDING SAVEUR ARTIFICIELLE DE VANILLE 032 PG-032-PUDDING PORTION Published Branded 85 GR 60 8.56 21.74 12.19 30.96 9.19 23.34 13.556 6.15 11.25 5.1 .555 .016 Kosher - Dairy 7 14 365 SKIM MILK, WATER, SUGAR, HYDROGENATED COCONUT OIL, MODIFIED TAPIOCA STARCH, MODIFIED CORN STARCH, SODIUM CASEINATE (A MILK DERIVATIVE), DEXTROSE, SALT, CARRAGEENAN, SODIUM STEAROYL-2-LACTYLATE, XANTHAN GUM, ARTIFICIAL FLAVOUR, POLYSORBATE 60, SORBITAN MONOSTEARATE, GUAR GUM, SODIUM ACID PYROPHOSPHATE, COLOUR. PRODUCT NAME: PUDDING SAVEUR ARTIFICIELLE DE VANILLE INGREDIENTS: LAIT ECREME, EAU, SUCRE, HUILE DE NOIX DE COCO HYDROGENEE, AMIDON DE TAPIOCA MODIFIE, AMIDON DE MAIS MODIFIE, CASEINATE DE SODIUM (UN DERIVE DE LAIT), DEXTROSE, SEL, CARRAGHENINE, STEAROYL-2-LACTYLATE DE SODIUM, GOMME DE XANTHANE, ESSENCE ARTIFICIELLE, POLYSORBATE 60, MONOSTEARATE DE SORBITAN, GOMME DE GUAR, PYROPHOSPHATE ACIDE DE SODIUM, COLORANT. 85 162.29 7.46 7.38 0.03 1.25 132.91 21.91 0.1 18.41 1.92 0 0.38 62.35 0.04 3 OZ (85 G) 140 6 10 6 0 6 0 0 115 5 19 6 0 0 16 2 0 0 4 0 1. STORE FROZEN AT -18 C UNTIL READY TO USE. 2. THAW UNDER REFRIGERATION 24 HOURS. 3. DO NOT REFREEZE. THIS WILL CAUSE BREAKDOWN. DO NOT THAW AT ROOM TEMPERATURE. 4. TO HOLD, STORE IN REFRIGERATOR FOR UP TO 14 DAYS OR AT ROOM TEMPERATURE FOR UP TO 3 HOURS. 5. FROZEN SHELF LIFE: 365 DAYS. Suivre les directives sur l’étiquette 00773889627544 773889627544 62754 PRE-PROOFED APPLE DANISH POCKET POCHETTE DE PATISSERIE DANOISE PREFERMENTEE AUX POMMES 085 PG-085-FTO/PROOFED LAMINATE Non Published Branded 85.05 GR 50 7 17.78 17.88 45.42 12.63 32.08 11.985 5.44 9.38 4.25 .915 .026 Not Kosher 11 8 120 INGREDIENTS FOR THE CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, APPLE FILLING (GLUCOSE-FRUCTOSE, DRIED APPLES, MODIFIED CORN STARCH, SUGAR, SALT, FANCY MOLASSES, CITRIC ACID, SPICES, PRESERVATIVES (POTASSIUM SORBATE, SULPHITING AGENTS), COLOUR), WATER, MODIFIED PALM OIL, SUGAR, YEAST, CANOLA AND/OR SOYABEAN OIL, WHEY (A MILK DERIVATIVE), SALT, DRIED EGG YOLK, NATURAL AND ARTIFICIAL FLAVOUR, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, MONO AND DIGLYCERIDES, SODIUM STEAROYL-2-LACTYLATE, WHEY PROTEIN CONCENTRATE (A MILK DERIVATVE), GLUCOSE SYRUP SOLIDS, SOYA LECITHIN, COLOUR, ASCORBIC ACID, AZODICARBONAMIDE. PRODUCT NAME: POCHETTE DE PATTISSERIE DANOISE PREFERMENTEE AUX POMMES INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, REMPLISSAGE AUX POMMES (GLUCOSE-FRUCTOSE, POMMES DESSECHEES, AMIDON DE MAIS MODIFIE, SUCRE, SEL, MELASSE QUALITE FANTAISIE, ACIDE CITRIQUE, EPICES, AGENTS DE CONSERVATION (SORBATE DE POTASSIUM, AGENT SULFUREUX), COLORANT), EAU, HUILE DE PALMISTE MODIFIE, SUCRE, LEVURE, HUILE DE CANOLA ET/OU SOYA, LACTOSERUM (UN DERIVE DE LAIT), SEL, JAUNE D OEUF SEC, AROME NATURELLE ET ARTIFICIELLE, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, MONO ET DIGLYCERIDES, STEAROYL-2-LACTYLATE DE SODIUM, PROTEINE DE PETIT-LAIT CONCENTRE (UN DERIVE DE LAIT), SOLIDES DE SIROP DE GLUCOSE, LECITHINE DE SOYA, COLORANT, ACIDE ASCORBIQUE, AZODICARBONAMIDE. 85 282.47 11.03 4.87 0.13 4.64 242.87 40.84 1.41 14.07 4.96 3.13 7.8 22.32 1.58 1 DANISH (78 G) 270 11 16 4.5 0.1 24 5 1 230 10 39 13 1 5 13 5 0 10 2 10 HANDLING PROCEDURES: PRE-PROOFED DANISH 1. SET-UP: * PRE-HEAT OVEN TO PROPER TEMPERATURE * LINE SHEET TRAY WITH PARCHMENT PAPER * REMOVE PRODUCT FROM FREEZER * PLACE 12 DANISH ON TRAY 3 X 4 * PRODUCT IS FULLY PREPARED AND READY TO BAKE STRAIGHT FROM FREEZER, NO NEED TO THAW OR PROOF. * RETURN UNUSED PORTION TO FREEZER IMMEDIATELY. 2. BAKING PROCEDURES: BLODGETT OVEN: FAN TEMP TIME ON-LOW 325 F (160 C) 14-16 MIN. DECK OVEN: CHANDLEY 2 OR 3 PAN * PLACE TRAYS IN DECK OVEN PREHEATED TO 390 F (200 C) (TOP HEAT: 10 = BOTTOM HEAT: 3) GEMINI 2 OR 3 PAN * PLACE TRAYS IN DECK OVEN PREHEATED TO 390 F (200 C) (TOP SETTING: 6 = FRONT SETTING: 6 BOTTOM SETTING: 4) * BAKE 25 - 28 MINUTES OR UNTIL GOLDEN BROWN 3. GLAZING: * GLAZE DANISH WITH SUPER GLAZE * GLAZE SHOULD BE APPLIED WITH BRUSH WHILE PRODUCT IS HOT TO SEAL IN MOISTURE * GLAZE MIXTURE SHOULD BE 50 % GLAZE AND 50 % WATER. 4. FINISHING: * ALLOW DANISH TO COOL 15 - 30 MINUTES * ICE DANISH WITH (More...) 1. Preparation * Prechauffer le four a la temperature appropriee. Recouvrir le plateau d'une feuille de papier parchemin. * Retirer le produit du congelateur.Disposer 12 danoises sur le plateau en rangees de 3 x 4. * Le produit est totalement prepare et pret a cuire directement du congelateur; pas besoin de laisser degeler ou d'etuver.Remettre immediatement la portion inutilisee au congelateur. 2. Modes de cuisson: Four Blodgett:Ventilateur Temperature Temps. Basse intensite325 F (160 C) 14 a 16 minutes Four a etage: Chandley - 2 ou 3 plateaux: Placer les plateaux dans le four prealablement chauffe a 390 F (200 C) (chaleur du haut a 10 - chaleur du bas a 3) Gemini - 2 ou 3 plateaux :* Placer les plateaux dans le four prealablement chauffe a 390 F (200 C) (chaleur du haut a 6 - chaleur du bas a 4)* Cuire pendant 25 a 28 minutes ou jusqu'a ce que les danoises soient dorees.3. Glacage: Badigeonner les danoises de Brillant a glacer. * Le Brillant a glacer doit etre applique (More...) 00057592004107 057592004107 00410 COMPASS 7" SHEETED PIZZA DOUGH PATE A PIZZA PREFORMEE 7" COMPASS 030 PG-030-PL SHTD PIZZA Non Published Private Label 156 GR 96 5.88 14.94 21.38 54.31 14.5 36.83 34.93 15.84 33 14.97 1.055 .03 Not Kosher 10 5 150 ENRICHED WHEAT FLOUR, WATER, YEAST, GLUCOSE-FRUCTOSE, SALT, SOYABEAN OIL, WHEAT GLUTEN, AMMONIUM SULPHATE, CALCIUM SULPHATE, ASCORBIC ACID, HYDROGENATED SOYABEAN OIL. MANUFACTURED ON SHARED EQUIPMENT WITH SOYA. PRODUCT NAME: COMPASS 7" PATE DE PIZZA PRE-FORMEE INGREDIENTS: FARINE DE BLE ENRICHIE, EAU, LEVURE, GLUCOSE-FRUCTOSE, SEL, HUILE DE SOYA, GLUTEN DE BLE, SULFATE D'AMMONIUM, SULFATE DE CALCIUM, ACIDE ASCORBIQUE, HUILE DE SOYA HYDROGENEE. MANUFACTURE SUR DE L'EQUIPEMENT PARTAGE AVEC DU SOYA. 52 228.48 1.91 0.21 0.02 0 468.48 43.62 1.76 1.47 9.2 0 0 21.08 2.69 1/3 PIZZA CRUST (45 G) 120 1 2 0.1 0 1 0 0 240 10 23 8 1 4 1 5 0 0 2 10 1. KEEP PRODUCT FROZEN AT -18 C (0 F) OR BELOW UNTIL READY TO USE. 2. REMOVE DESIRED NUMBER OF SHEETED PIZZA DOUGHS FROM THE FREEZER AND ALLOW EACH TO THAW OVERNIGHT IN THE RETARDER ON OILED PIZZA PANS COVERED WITH PLASTIC. (AS AN ALTERNATIVE, THAW ON PIZZA PANS AND USE THE SAME DAY AFTER 2-3 HOURS THAW TIME AT ROOM TEMPERATURE, 23 C (75 F). MAXIMUM TIME IN THE RETARDER IS 3 DAYS. 3. REMOVE THAWED SHELLS FROM THE RETARDER (COOLER) AND TRANSFER TO PIZZA PANS. ALLOW DOUGH TO DOUBLE IN SIZE. 4. TO PREVENT PRODUCT FROM DRYING OUT DURING TEMPERING (THAWING), COVER WITH PLASTIC OR BRUSH WITH OIL. 5. CAREFULLY DOCK THE DOUGH TO MINIMIZE BLISTERING AND/OR BUBBLING DURING BAKING. FOR A THICKER CRUST, ALLOW THE PIZZA TO CONTINUE TO RISE UNTIL DESIRED THICKNESS IS OBTAINED. 6. ADD SAUCE, CHEESE AND TOPPINGS. 7. BAKE AS FOLLOWS: DECK OVEN: 260 C (500 F) 8 - 11 MINUTES CONVECTION OVEN: 190 C (375 F) 7 - 10 MINUTES FORCED AIR CONVEYOR: 260 C (500 F) 4.5 - 5.5 MINUTES (More...) MODE D'EMPLOI: 1. Garder le produit congele a -18 C (0 F) ou moins jusqu'a l'utilisation. 2. Retirer le nombre de pates a pizza pre-formees du congelateur et laisser degeler au refrigerateur pendant la nuit sur des plaques a pizza huilees, couvertes d'une pellicule plastique (comme alternative, laisser degeler sur les plaques a pizza a la temperature de la piece pendant 2 a 3 heures a 23 C (75 F) et utiliser la meme journee. Le temps maximal au refrigerateur est de 3 jours. 3. Retirer les pates degelees du refrigerateur et transferer sur des plaques a pizza. Laisser la pate doubler en volume. 4. Afin de prevenir le dessechement durant le temps de decongelation, couvrir d'une pellicule plastique ou badigeonner d'huile. 5. Piquer la pate pour minimiser les gonflements et/les bulles d'air durant la cuisson. Pour une croute plus epaisse, laisser la pate lever jusqu'a l'obtention de l'epaisseur voulue. 6. Ajouter la sauce, le fromage et les garnitures. 7. Cuire (More...) 00049800396425 049800396425 39642 GOLD: CHOCOLATE CHUNK COOKIE DOUGH PATE A BISCUITS OR BRISURES DE CHOCOLAT 046 PG-046-MRS. RICH'S GOLD Published Branded 42.5 GR 240 8 20.32 13.75 34.93 11.75 29.85 24.025 10.9 22.5 10.21 .748 .021 Kosher - Dairy 7 11 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED BLEACHED WHEAT FLOUR, SEMISWEET CHOCOLATE (SUGAR, CHOCOLATE LIQUOR, COCOA BUTTER, MILKFAT, SOYA LECITHIN, ARTIFICIAL FLAVOUR, NATURAL FLAVOUR), SUGAR, HYDROGENATED SOYABEAN OIL, WATER, BUTTER, GLUCOSE-FRUCTOSE, REFINER'S MOLASSES, MODIFIED CORN STARCH, SALT, DRIED WHOLE EGG, BAKING POWDER, SODIUM BICARBONATE, NATURAL AND ARTIFICIAL FLAVOUR, MONO AND DIGLYCERIDES, NATURAL FLAVOUR, SOYA LECITHIN, COLOUR, VITAMIN A. MANUFACTURED ON SHARED EQUIPMENT WITH PEANUTS AND TREE NUTS PRODUCT NAME: PATE A BISCUITS AUX BRISURES DE CHOCOLAT INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE BLANCHIE, CHOCOLAT DEMI-DOUX (SUCRE, CHOCOLATE LIQUOR, BEURRE DE CACAO, GRAS DE LAIT, LECITHINE DE SOYA, ESSENCE ARTIFICIELLE, ESSENCE NATURELLE), SUCRE, HUILE DE SOYA HYDROGENEE, EAU, BEURRE, GLUCOSE-FRUCTOSE, MELASSE DE RAFFINEUR, AMIDON DE MAIS MODIFIE, SEL, POUDRE D'OEUF ENTIER, POUDRE A PATE, BICARBONATE DE SODIUM, ESSENCE NATURELLE ET ARTIFICIELLE, MONO ET DIGLYCERIDES, ESSENCE NATURELLE, LECITHINE DE SOYA, COLORANT, VITAMINE A. PRODUIT AVEC UN EQUIPEMENT AYANT ETE EN CONTACT AVEC DES ARACHIDES ET DES NOIX 39 457.25 22.95 8.9 5.05 15.77 427.37 58.41 2.05 33.3 4.2 194.04 0 48.86 2.75 1 COOKIE (39 G) 180 9 14 3.5 2 6 5 2 170 7 23 8 1 3 13 2 8 0 2 8 KEEP PRODUCT FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 1. REMOVE FROZEN COOKIE PIECES FROM CASE AND PLACE 24 COOKIES (6 X 4) ONTO A PARCHMENT PAPER LINED FULL SHEET PAN. 2. BAKING TIME AND TEMPERATURE GUIDELINES: DECK AND ROTARY OVEN: 350 F (175 C) FOR 17-20 MINUTES COMMERCIAL CONVECTION OVEN: 300 F (150 C) FOR 13-16 MINUTES RACK OVEN: 350 F (175 C) FOR 12-15 MINUTES (NOTE: OVEN TEMPERATURES VARY; BAKE COOKIES UNTIL LIGHTLY BROWN. COOKIES WILL CONTINUE TO BAKE AS THEY COOL ON PAN. DO NOT OVERBAKE). 3. REMOVE FROM OVEN AND COOL COMPLETELY ON BAKING PAN BEFORE DISPLAYING OR PACKAGING. MODE D'EMPLOI: Garder le produit au congelateur a 0 F (-18 C) ou moins jusqu'a l'utilisation. 1. Retirer les morceaux de biscuits surgeles de la caisse et disposer 24 biscuits (6 x 4) sur une plaque recouverte d'un papier parchemin. 2. Temps de cuisson et guides de temperature: Four a etage ou rotatif: 350 F (175 C) pendant 17 a 20 minutes Four a convection commercial: 300 F (150 C) pendant 13 a 16 minutes Four a chariot: 350 F (175 C) pendant 12 a 15 minutes (Note: les temperatures des fours varient; cuire jusqu'a ce que les biscuits soient legerement bruns. Les biscuits continueront a cuire pendant qu'ils refroidissent sur la plaque. Ne pas trop cuire.) 3. Retirer du four et laisser refroidir completement sur la plaque avant de mettre en etalage ou d'emballer. 10049800496436 049800496439 49643 TIKI BAY MANGO NAT FLV BEV CONCENTRATE SMOOTHIE DE MANGUE TIKI BAY 275 PG-275-ASEPTIC BEV-OTHER Non Published Branded 1.818 L 6 10.06 25.55 9.88 25.1 9.5 24.13 30.308 13.75 28.42 12.89 .546 .015 Kosher - Dairy 4 20 365 INGREDIENTS FOR CANADIAN MARKET: WATER, MANGO PUREE, SUGAR, NATURAL FLAVOUR, CITRIC ACID, MALIC ACID. EAU, MANGO PUREE, SUCRE, ESSENCE NATURELLE, ACIDE CITRIQUE, ACIDE MALIQUE. 167 129.29 0.21 0.06 0 0 0.73 31.91 0.29 26.43 0.14 131.84 0 3.5 0.05 5 FL OZ CONCENTRATE 220 0 1 0 0 0 0 0 0 0 53 18 0 0 44 0.2 20 0 0 0 HOW TO PREPARE A 12 OUNCE DRINK FROZEN COCKTAILS IN A BLENDER * 4 FL. OZ. BEVERAGE MIX * 1 FL. OZ. ALCOHOL * 1 CUP ICE CUBES BLEND 20-25 SECONDS SMOOTHIES IN A BLENDER * 5 FL. OZ. BEVERAGE MIX * 1 CUP ICE CUBES BLEND 20-25 SECONDS FROZEN COCKTAILS USING AN ICE SHAVER * 4 FL. OZ. BEVERAGE MIX * 1 FL. OZ. ALCOHOL PRESS #1 ON THE SHAVER SMOOTHIES USING AN ICE SHAVER * 5 FL. OZ. BEVERAGE MIX PRESS #1 ON THE SHAVER TO PREPARE 3 GALLONS FROZEN COCKTAILS IN GRANITA OR FROZEN BEVERAGE MACHINES * 3 CARTONS OF DESIRED BEVERAGE MIX * 1 LITER OF ALCOHOL * 5 QUARTS OF WATER ADD TO MACHINE HOPPER AND THEN FREEZE IN DISPENSING/FREEZING MACHINE ACCORDING TO MANUFACTURER'S INSTRUCTIONS. TO MAKE SMOOTHIES IN GRANITA OR FROZEN BEVERAGE MACHINES * 3 CARTONS OF DESIRED BEVERAGE MIX * 1 1/2 GALLONS OF WATER ADD TO MACHINE HOPPER AND THEN FREEZE IN DISPENSING/FREEZING MACHINE ACCORDING TO MANUFACTURER'S INSTRUCTIONS. PARA PREPARAR UNA BEBIDA DE 12 ONZAS COCTELES CONGELADOS EN UNA LICUADORA * 4 ONZAS LIQUIDAS DE BEVERAGE MIX (CONCENTRADO) * 1 ONZA LIQUIDA DE LICOR * 1 TAZA DE CUBITOS DE HIELO MEZCLA POR 20-25 SEGUNDOS SMOOTHIES EN UNA LICUADOR * 5 ONZAS LIQUIDAS DE BEVERAGE MIX (CONCENTRADO) * 1 TAZA DE CUBITOS DE HIELO MEZCLA POR 20-25 SEGUNDOS COCTELES CONGELADOS UTILIZANDO UNA MAQUINA ICE SHAVER * 4 ONZAS LIQUIDAS DE BEVERAGE MIX (CONCENTRADO) * 1 ONZA LIQUIDA DE LICOR PRESIONE EL NUMERO 1 EN LA MAQUINA SMOOTHIES UTILIZANDO UNA MAQUINA ICE SHAVER * 4 ONZAS LIQUIDAS DE BEVERAGE MIX (CONCENTRADO) PRESIONE EL NUMERO 1 EN LA MAQUINA PARA PREPARAR 3 GALLONS (13.6 LITROS) COCTELES CONGELADOS UTILIZANDO UNA MAQUINA GRANITA O MAQUINA PARA PREPARAR BEBIDAS CONGELADAS * 3 ENVASES DE BEVERAGE MIX (CONCENTRADO) * 1 LITRO DE LICOR * 5 QUARTOS (5.68 LITROS) DE AGUA ANADA TODO AL RECIPIENTE DE LA MAQUINA Y CONGELE SEGUN LAS INSTRUCCIONES DEL (More...) 10057592719848 057592719841 71984 WHIP TOPPING GOLD LABEL AN ED OIL PROD GARNITURE A DESSERTS GOLD LABEL 005 PG-005- FROZEN RTW Published Branded 4 KG 4 10.5 26.67 11.81 30 11.81 30 37.876 17.18 35.27 16 .848 .024 Kosher - Dairy 5 11 365 WATER, GLUCOSE-FRUCTOSE, HYDROGENATED PALM KERNEL OIL, SUGAR, SODIUM CASEINATE, MODIFIED CELLULOSE, LACTYLIC ESTERS OF FATTY ACIDS, SODIUM STEAROYL-2-LACTYLATE, DIPOTASSIUM PHOSPHATE, SALT, NATURAL FLAVOUR, COLOUR, MONO AND DIGLYCERIDES, XANTHAN GUM. PRODUCT NAME: GARNITURE A DESSERTS GOLD LABEL GARNITURE A DESSERT UN PRODUIT OLEAGINEUX COMESTIBLE INGREDIENTS: EAU, GLUCOSE-FRUCTOSE, HUILE DE PALMISTE HYDROGENEE, SUCRE, CASEINATE DE SODIUM, CELLULOSE MODIFIE, ESTERS LACTYLIQUES D'ACIDES GRAS, STEAROYL-2-LACTYLATE DE SODIUM, PHOSPHATE DIPOTASSIQUE, SEL, ESSENCE NATURELLE, COLORANT, MONO ET DIGLYCERIDES, GOMME DE XANTHANE. 14 311.48 24.91 24.09 0.03 0.15 59.15 21.28 0.41 20.43 0.54 15.07 0.01 0.9 0.04 1/4 CUP (14 G) 45 3.5 5 3.5 0 3 0 0 10 0 3 1 0 0 3 0.1 0 0 0 0 ARRIVES FROZEN. STORE IN FREEZER (-18 C) (0 F). KEEP REFRIGERATED THAW UNDER REFRIGERATION 2-7 C (35-44 F) FOR 24-48 HOURS BEFORE USE. SHAKE WELL BEFORE OPENING DIRECTIONS FOR USE POUR INTO CHILLED BOWL (LIQUID DESSERT TOPPING SHOULD NOT EXCEED 20% CAPACITY OF THE BOWL). MIX ON MEDIUM OR HIGH SPEED UNTIL SOFT PEAKS FORM AND GLOSS DISAPPEARS. IDEAL WHIPPING TEMPERATURE FOR PRODUCT IS 7-10 C (45-50 F). TEMPERATURE, WHIPPING SPEED, BOWL SIZE AND AMOUNT OF PRODUCT WHIPPED AFFECT WHIPPING TIME. WHIPPING AT COLDER TEMPERATURES RESULTS IN SLIGHTLY LONGER WHIPPING TIME AND A GLOSSY APPEARANCE. WHIPPING AT WARMER TEMPERATURES RESULTS IN A SHORTER WHIPPING TIME AND A DULL APPEARANCE. COLDER AND WARMER WHIPPING TEMPERATURES SLIGHTLY REDUCE YIELD. WHIPPED PRODUCT MUST BE STORED UNDER REFRIGERATION AND CAN BE FROZEN. GARDER REFRIGERE LAISSER DEGELER AU REFRIGERATEUR 2 - 7 C (35 - 44 F) PENDANT 24 A 48 HEURES AVANT L'UTILISATION AGITER BIEN LE CONTENANT AVANT DE L'OUVRIR (More...) Suivre les directives sur l’étiquette 00049800396937 049800396937 39693 GOLD: SUGAR COOKIE DOUGH PATE A BISCUITS OR SUCRE 046 PG-046-MRS. RICH'S GOLD Published Branded 42.5 GR 240 8 20.32 13.75 34.93 11.75 29.85 23.913 10.85 22.5 10.21 .748 .021 Kosher - Dairy 7 11 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED BLEACHED WHEAT FLOUR, SUGAR, HYDROGENATED SOYABEAN OIL, BUTTER, WATER, MODIFIED CORN STARCH, DRIED WHOLE EGG, SODIUM BICARBONATE, HYDROGENATED COTTONSEED OIL, BAKING POWDER, SALT, NATURAL AND ARTIFICIAL FLAVOUR, MONO AND DIGLYCERIDES, NATURAL FLAVOUR, SOYA LECITHIN, COLOUR, VITAMIN A. MANUFACTURED ON SHARED EQUIPMENT WITH PEANUTS AND TREE NUTS PRODUCT NAME: PATE A BISCUITS AU SUCRE INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE BLANCHIE, SUCRE, HUILE DE SOYA HYDROGENEE, BEURRE, EAU, AMIDON DE MAIS MODIFIE, POUDRE D'OEUF ENTIER, BICARBONATE DE SODIUM, HUILE DE COTON HYDROGENEE, POUDRE A PATE, SEL, ESSENCE NATURELLE ET ARTIFICIELLE, MONO ET DIGLYCERIDES, ESSENCE NATURELLE, LECITHINE DE SOYA, COLORANT, VITAMINE A. PRODUIT AVEC UN EQUIPMENT AYANT ETE EN CONTACT AVEC DES ARACHIDES ET DES NOIX 42.5 482.99 27.25 10.09 6.16 29.04 537.13 54.68 0.79 29.06 4.76 0 0 11.6 1.63 1 COOKIE (39 G) 210 12 18 4.5 2.5 7 10 4 230 10 23 8 0 0 12 2 0 0 0 4 KEEP PRODUCT FROZEN AT 0 F (-18 F) OR BELOW UNTIL READY TO USE. 1. REMOVE FROZEN COOKIE PIECES FROM CASE AND PLACE 24 COOKIES (6 X 4) ONTO A PARCHMENT PAPER LINED FULL SHEET PAN. 2. BAKING TIME AND TEMPERATURE GUIDELINES: DECK AND ROTARY OVEN: 350 F (175 C) FOR 17-20 MINUTES COMMERCIAL CONVECTION OVEN: 300 F (150 C) FOR 13-16 MINUTES RACK OVEN: 350 F (175 C) FOR 12-15 MINUTES (NOTE: OVEN TEMPERATURES VARY; BAKE COOKIES UNTIL LIGHTLY BROWN. COOKIES WILL CONTINUE TO BAKE AS THEY COOL ON PAN. DO NOT OVERBAKE). 3. REMOVE FROM OVEN AND COOL COMPLETELY ON BAKING PAN BEFORE DISPLAYING OR PACKAGING. MODE D'EMPLOI: GARDER LE PRODUIT AU CONGELATEUR A 0 F (-18 C) OU MOINS JUSQU'A L'UTILISATION. 1. RETIRER LES MORCEAUX DE BISCUITS SURGELES DE LA CAISSE ET DISPOSER 24 BISCUITS (6 X 4) SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. 2. TEMPS DE CUISSON ET GUIDES DE TEMPERATURE: FOUR A ETAGE OU ROTATIF : 350 F (175 C) PENDANT 17 A 20 MINUTES FOUR A CONVECTION (More...) Suivre les directives sur l’étiquette 00057592749664 057592749664 74966 GOODHEARTH BREAD DOUGH PATE A PAIN (GOODHEARTH) 305 PG-305-MULTI GRAIN RYE Published Branded 538 GR 24 10.19 25.88 15.81 40.16 11.56 29.36 30.228 13.71 28.5 12.93 1.078 .031 Kosher - Parve 7 10 120 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, WHOLE GRAIN WHOLE WHEAT FLOUR, BREAD BASE (RYE KERNELS, FLAX SEEDS, MUSTARD SEED, SALT, NATURALLY DEHYDRATED SOURDOUGH (RYE FLOUR, BACTERIAL CULTURE), RYE FLOUR, GUAR GUM, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, AMYLASE, ASCORBIC ACID), YEAST, WHEAT GLUTEN, SODIUM STEAROYL-2-LACTYLATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, ENZYME. PRODUCT NAME: PATE A PAIN GOODHEARTH INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, FARINE DE GRAINS ENTIERS ET DE BLE ENTIER, BASE A PAIN (GRAINES DE SEIGLE, GRAINES DE LIN, GRAINES DE MOUTARDE, SEL, LEVAIN NATUREL DESHYDROGENE (FARINE DE SEIGLE, CULTURE BACTERIENNE), FARINE DE SEIGLE, GOMME DE GUAR, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, AMYLASE, ACIDE ASCORBIQUE), LEVURE, GLUTEN DE BLE, STEAROYL-2-LACTYLATE DE SODIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE, ENZYME. 56.5 223.13 2.18 0.38 0 0 228.23 41.23 3.71 0.09 9.65 0.17 0.16 20.64 2.52 1 SLICE (50 G) 130 1 2 0.2 0 1 0 0 130 5 23 8 2 8 0 5 0 0 2 10 OVEN TEMPERATURE: CONVENTIONAL: 375 F - 400 F (190 C - 205 C) CONVECTION: 350 F (175 C) 1. PLACE FROZEN LOAVES OF BREAD ON A LINED SHEET PAN. DEFROST OVERNIGHT IN THE RETARDER. 2. PLACE LOAVES IN BREAD PAN, SEAM SIDE DOWN. GIVE 20-30 MINUTES FLOOR TIME. 3. PROOF UNTIL THE CROWN OF THE BREAD IS 1/2" TO 1" (1.25 CM TO 2.5 CM) ABOVE THE TOP OF THE PAN. 4. BAKE UNTIL SIDES AND THE TOP OF THE LOAF ARE BROWN. MODE D'EMPLOI: TEMPERATURE DU FOUR: CONVENTIONNEL: 375 F A 400 F (190 C A 205 C) A CONVECTION: 350 F (175 C) 1. PLACER LES PAINS SURGELES SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. LAISSER DEGELER AU REFRIGERATEUR PENDANT TOUTE LA NUIT. 2. PLACER DANS LES MOULES A PAIN, LE JOINT VERS LE BAS. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQU'A CE QUE LA COURONNE DES PAINS DEPASSENT D'ENVIRON 1/2" A 1" (1.25 CM A 2.5 CM) AU DESSUS DE MOULES. 4. CUIRE JUSQU'A CE QUE LES COTES ET LE DESSUS DU PAIN SOIENT BRUN. MODE D'EMPLOI: TEMPERATURE DU FOUR: CONVENTIONNEL: 190 C - 205 C (375 F - 400 F) A CONVECTION: 175 C (350 F) 1. PLACER LES PAINS SURGELES SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. LAISSER DEGELER AU REFRIGERATEUR PENDANT TOUTE LA NUIT. 2. PLACER DANS LES MOULES A PAIN, LE JOINT VERS LE BAS. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQU'A CE QUE LA COURONNE DES PAINS DEPASSENT D'ENVIRON 1/2" - 1" (1.25 CM A 2.5 CM) AU DESSUS DE MOULES. 4. CUIRE JUSQU'A CE QUE LES COTES ET LE DESSUS DU PAIN SOIENT BRUN. 10057592724934 057592724937 72493 WHIP TOPPING DESSERT TOPPING ED OIL PROD GARNITURE A DESSERT WHIP TOPPING 005 PG-005- FROZEN RTW Non Published Branded 1 KG 12 9 22.86 12.13 30.81 9.63 24.46 28.62 12.98 26.46 12 .608 .017 Kosher - Parve 6 14 365 WATER, GLUCOSE-FRUCTOSE, PARTIALLY HYDROGENATED PALM KERNEL OIL, SUGAR, GLUCOSE SYRUP, SOYA PROTEIN CONCENTRATE, MODIFIED CELLULOSE, POLYSORBATE 60, ARTIFICIAL FLAVOR, SOYA LECITHIN, POLYGLYCEROL ESTERS OF FATTY ACIDS, SALT, PROPYLENE GLYCOL ALGINATE, SODIUM CITRATE, XANTHAN GUM, SODIUM ACID PYROPHOSPHATE, NATURAL FLAVOUR, COLOUR, MALTOL. PRODUCT NAME: GARNITURE A DESSERT WHIP TOPPING INGREDIENTS: EAU, GLUCOSE-FRUCTOSE, HUILE DE PALMISTE HYDROGENEE, SUCRE, SIROP DE GLUCOSE, PROTEINE DE SOYA CONCENTRE, CELLULOSE MODIFIE, POLYSORBATE 60, ESSENCE ARTIFICIELLE, LECITHINE DE SOYA, ESTERS POLYGLYCEROLIQUES D'ACIDES GRAS, SEL, ALGINATE DE PROPYLENEGLYCOL, CITRATE DE SODIUM, GOMME DE XANTHANE, PYROPHOSPHATE ACIDE DE SODIUM, ESSENCE NATURELLE, COLORANT, MALTOL. 15 248.29 17.65 16.29 0.61 0.02 45.41 22.06 0.46 19.4 0.32 0.05 0.02 2.66 0.09 2 1/2 TBSP (15 G) 35 2.5 2.5 0 0 5 3 0 3 HANDLING INSTRUCTIONS: PREPARATION: 1. WHIP TOPPING DESSERT TOPPING ARRIVES FROZEN. FOR BEST RESULTS, REMOVE CARTONS FROM CASE AND ALLOW TOPPING TO THAW 24-36 HOURS IN THE REFRIGERATOR BEFORE USING. 2. SHAKE WELL BEFORE USING. 3. TOPPING SHOULD BE KEPT BETWEEN 4-10 C (40-50 F) BEFORE WHIPPING; NEVER OVER 10 C (50 F). DO NOT REFREEZE. TO WHIP: 1. USE CHILLED BOWL AND WIRE WHIP. DO NOT PUT BOWL OR WHIP IN FREEZER. 2. POUR LIQUID INTO BOWL. PRODUCT SHOULD COVER ONLY 1/4 OF WIRE WHIP. FOR BEST RESULTS AND MAXIMUM STABILITY, WHIP PRODUCT AT 7-10 C (45-50 F). 3. WHIP AT MEDIUM SPEED UNTIL SOFT PEAKS FORM, TOPPING LOSES ITS GLOSS AND PULLS AWAY FROM SIDES OF BOWL. MODE D'EMPLOI: PREPARATION: 1. RICH'S WHIP TOPPING GARNITURE A DESSERT VOUS PARVIENT CONGELEE. POUR DE MEILLEURS RESULTATS, LAISSER DEGELER AU REFRIGERATEUR PENDANT 24 A 36 HEURES AVANT L'UTILISATION. 2. BIEN AGITER AVANT L'EMPLOI. 3. LA GARNITURE DEVRAIT ETRE CONSERVEE A UNE TEMPERATURE ENTRE (More...) Suivre les directives sur l’étiquette 00057592791380 79138 MULTI-GRAIN BRD PAIN MULTI-GRAINS 345 PG-345-P.B. LOAVES Published Branded 500 GR 20 13.4 34.04 19.7 50.04 15.7 39.88 24 10.89 22 9.98 2.398 .068 Kosher - Parve 3 6 365 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, BREAD BASE (LIGHT RYE FLOUR, FLAXSEEDS, SUNFLOWER SEEDS, SALT, DRY SOURDOUGH OF RYE (RYE FLOUR, YEAST, BACTERIAL CULTURE), MALT FLOUR, ASCORBIC ACID), RYE FLOUR, FLAKED RYE MEAL, SUNFLOWER SEEDS, YEAST, SEA SALT. . PRODUCT NAME: PAIN MULTI-GRAINS INGREDIENTS POUR LE MARCHE CANADIEN: FARINE ENRICHIE DE BLE NON-BLANCHIE, EAU, BASE A PAIN (FARINE DE SEIGLE, GRAINES DE LIN, GRAINES DE TOURNESOL, SEL, LEVAIN DE SEIGLE (FARINE DE SEIGLE, LEVURE, CULTURE BACTERIENNE), FARINE DE MALT, ACIDE ASCORBIQUE), FARINE DE SEIGLE, SEIGLE CONCASSE, GRAINES DE TOURNESOL, LEVURE, SEL DE MER. 56 257.44 3.55 0.31 0 0 573.58 46.56 4.11 0.52 9.81 0.43 4.97 27.48 3.58 2 OZ (56 G / ABOUT 1" SLICE) 140 2 3 0.2 0 1 0 0 320 13 26 9 2 9 0 5 4 2 15 Baking Instructions: Oven Temperature From Frozen State From Thawed State Convection 350 F (175 C) Rolls/Breadsticks 5-12 Min. Rolls/Breadsticks 5-12 Min. Breads 8-15 Min. Breads 8-12 Min. Deck or Rack 375 F (190 C) Rolls/Breadsticks 10-15 Min. Rolls/Breadsticks 8-12 Min. Breads 10-15 Min. Breads 8-12 Min. Conveyor/Impinger 425 F (220 C) Rolls/Breadsticks 5-8 Min. Rolls/Breadsticks 5-8 Min. Breads 5-8 Min. Breads 5-8 Min. Suggested times and temperatures will vary by operation. Mode de cuisson: Four Temperature A l'etat congele A l'etat decongele Convection 350 F Petits pains/Batonnets 5 a 12 min. Petits pains/Batonnets 5 a 12 min. (175 C) Pains 8 a 15 min. Pains 8 a 12 min. Four a pont ou chariot 375 F Petits pains/Batonnets 10 a 15 min. Petits pains/Batonnets 8 a 12 min. (190 C) Pains 10 a 15 min. Pains 8 a 12 min. Convoyeur/Impinge 425 F Petits pains/Batonnets 5 a 8 min. Petits pains/Batonnets 5 a 8 min. (220 C) Pains 5 a 8 (More...) Mode de cuisson: Four Temperature A l'etat congele A l'etat decongele Convection 350 F Petits pains/Batonnets 5 a 12 min. Petits pains/Batonnets 5 a 12 min. (175 C) Pains 8 a 15 min. Pains 8 a 12 min. Four a pont ou chariot 375 F Petits pains/Batonnets 10 a 15 min. Petits pains/Batonnets 8 a 12 min. (190 C) Pains 10 a 15 min. Pains 8 a 12 min. Convoyeur/Impinge 425 F Petits pains/Batonnets 5 a 8 min. Petits pains/Batonnets 5 a 8 min. (220 C) Pains 5 a 8 min Pains 5 a 8 min. Les temperatures et les temps de cuisson varieront selon l'operation. 00057592791083 057592791083 79108 PEASANT MINI BOULE PAYSANNES 351 PG-351-P.B. BOULES Published Branded 241 GR 24 12.38 31.45 23.88 60.66 9.63 24.46 14.81 6.72 12.75 5.78 1.648 .047 Kosher - Parve 6 8 270 ENRICHED UNBLEACHED FLOUR (WHEAT FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, RYE FLOUR, YEAST, SALT, DEXTROSE, MALTED BARLEY FLOUR, CALCIUM SULPHATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, ENZYMES. FARINE NON BLANCHIE ENRICHIE (FARINE DE BLE, NIACINE, FER, MONONITRATE DE THIAMINE, RIBOFLAVINE, ACIDE FOLIQUE), EAU, FARINE DE SEIGLE, LEVURE, SEL, DEXTROSE, FARINE D ORGE MALTE, SULPHATE DE CALCIUM, ESTERS TARTRIQUES DES MONOS ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE, ENZYMES. 48 265.34 0.94 0.08 0 0 507.95 53.42 2.11 0.02 10.79 0 0 12.45 3.31 1/5 BOULE (48 G) 130 0 0 0 0 0 0 0 240 10 26 9 1 4 0 5 0 0 0 10 HANDLING INSTRUCTIONS: 1. STORE FROZEN AT -18 C (0 F) OR BELOW. 2. PRODUCT MAY BE STORED REFRIGERATED UP TO ONE (1) WEEK IN A SEALED BAG. ONCE THAWED, PRODUCT SHOULD NOT BE REFROZEN. 3. TO PREPARE PRODUCT FOR SALE, REMOVE DESIRED QUANTITY FROM THE SHIPPER CASE RETURNING REMAINDER TO THE FREEZER PROMPLY. (BE SURE TO FLUSH OUT EXCESS AIR BEFORE RESEALING INNER BAG.) 4. PLACE PRODUCT ON BAKING PANS, 8 PIECES TO THE PAN. BEST RESULTS ARE ACHIEVED BY USING PERFORATED PANS WITHOUT BAKING PAPER. 5. BAKE TO DEVELOP DESIRED COLOR AND CRUSTY EXTERIOR. BAKING TIME AND TEMPERATURE MAY VARY DUE TO DIFFERENCES IN EQUIPMENT USED. CONVECTION OVEN: SET TO 204 C (400 F). BAKE FROZEN PRODUCT FOR 8-15 MINUTES BAKE THAWED PRODUCT FOR 6-12 MINUTES. DECK OVEN: SET TO 204 C (400 F). BAKE FROZEN PRODUCT FOR 8-15 MINUTES OR OR BAKE THAWED PRODUCT FOR 6-12 MINUTES. 6. ALLOW PRODUCT TO COOL (APPROXIMATELY 30 MINUTES) SO THAT CRISP CRUST IS ATTAINED. IF PRODUCT IS TO BE BAGGED, CLEAR (More...) Suivre les directives sur l’étiquette 10049800396132 39613 GOLD: CARAMEL CHOC PECAN COOKIE DOUGH PATE A BISCUITS OR AUX PACANES CHOCOLAT ET CARAMEL 046 PG-046-MRS. RICH'S GOLD Published Branded 42.5 GR 240 8 20.32 13.75 34.93 11.75 29.85 24.025 10.9 22.5 10.21 .748 .021 Kosher - Dairy 7 11 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED BLEACHED WHEAT FLOUR, SUGAR, HYDROGENATED SOYABEAN OIL, CARAMEL CHIPS (SUGAR, GLUCOSE SYRUP, SKIM MILK, PALM OIL, BUTTER, SALT, MONO AND DIGLYCERIDES, NATURAL FLAVOUR, SOYA LECITHIN), SEMISWEET CHOCOLATE (SUGAR, CHOCOLATE LIQUOR, COCOA BUTTER, MILKFAT, SOYA LECITHIN, ARTIFICIAL FLAVOUR, NATURAL FLAVOUR), WATER, GLUCOSE-FRUCTOSE, PECANS, MODIFIED CORN STARCH, REFINER'S MOLASSES, SALT, DRIED WHOLE EGG, BAKING POWDER, SODIUM BICARBONATE, HYDROGENATED COTTONSEED OIL, NATURAL AND ARTIFICIAL FLAVOUR, MONO AND DIGLYCERIDES, NATURAL FLAVOUR, SOYA LECITHIN, VITAMIN A, COLOUR. MANUFACTURED ON SHARED EQUIPMENT WITH PEANUTS AND TREE NUTS PRODUCT NAME: OR: PATE A BISCUITS AUX PACANES CHOCOLAT ET CARAMEL INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE BLANCHIE, SUCRE, HUILE DE SOYA HYDROGENEE, CHOCOLAT DEMI-DOUX (SUCRE, LIQUEUR DE CHOCOLAT, BEURRE DE CACAO, GRAS DE LAIT, LECITHINE DE SOYA, ESSENCE ARTIFICIELLE, AROME NATURELLE), MORCEAU DE CARAMEL (SUCRE, SIROP DE GLUCOSE, LAIT ECREME, HUILE DE PALMISTE, BEURRE, SEL, MONO ET DIGLYCERIDES, AROME NATURELLE, LECITHINE DE SOYA), EAU, GLUCOSE-FRUCTOSE, PACANES, AMIDON DE MAIS MODIFIE, MELASSE DE RAFFINEUR, SEL, POUDRE D'OEUF ENTIER, POUDRE A PATE, BICARBONATE DE SODIUM, HUILE DE COTON HYDROGENEE, AROME NATURELLE ET ARTIFICIELLE, AROME NATURELLE, LECITHINE DE SOYA, MONO ET DIGLYCERIDES, VITAMINE A, COLORANT. PRODUIT AVEC UN EQUIPEMENT AYANT ETE EN CONTACT AVEC DES ARACHIDES ET DES NOIX 39 465.3 23.93 6.47 6.72 4.33 409.66 58.37 1.52 34.49 4 150.42 0.07 48.03 2.08 1 COOKIE (39 G) 180 9 15 2.5 2.5 5 0 0 160 7 23 8 1 2 14 2 6 0 2 6 KEEP PRODUCT FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 1. REMOVE FROZEN COOKIE PIECES FROM CASE AND PLACE 24 COOKIES (6 X 4) ONTO A PARCHMENT PAPER LINED FULL SHEET PAN. 2. BAKING TIME AND TEMPERATURE GUIDELINES: DECK AND ROTARY OVEN: 350 F (175 C) FOR 17-20 MINUTES COMMERCIAL CONVECTION OVEN: 300 F (150 C) FOR 13-16 MINUTES RACK OVEN: 350 F (175 C) FOR 12-15 MINUTES (NOTE: OVEN TEMPERATURES VARY; BAKE COOKIES UNTIL LIGHTLY BROWN. COOKIES WILL CONTINUE TO BAKE AS THEY COOL ON PAN. DO NOT OVERBAKE). 3. REMOVE FROM OVEN AND COOL COMPLETELY ON BAKING PAN BEFORE DISPLAYING OR PACKAGING. MODE D'EMPLOI: Garder le produit au congelateur a 0 F (-18 C) ou moins jusqu'a l'utilisation. 1. Retirer les morceaux de biscuits surgeles de la caisse et disposer 24 biscuits (6 x 4) sur une plaque recouverte d'un papier parchemin. 2. Temps de cuisson et guides de temperature: Four a etage ou rotatif: 350 F (175 C) pendant 17 a 20 minutes Four a convection commercial: 300 F (150 C) pendant 13 a 16 minutes Four a chariot: 350 F (175 C) pendant 12 a 15 minutes (Note: les temperatures des fours varient; cuire jusqu'a ce que les biscuits soient legerement bruns. Les biscuits continueront a cuire pendant qu'ils refroidissent sur la plaque. Ne pas trop cuire.) 3. Retirer du four et laisser refroidir completement sur la plaque avant de mettre en etalage ou d'emballer. 10057592723111 057592723114 72311 MACHINE TOPPING 12 2# (52034) GARNITURE POUR MACHINE 12 2# (52034) 005 PG-005- FROZEN RTW Published Branded 907 GR 12 9.75 24.77 12.38 31.45 9.13 23.19 26.14 11.86 24 10.89 .638 .018 Kosher - Parve 6 16 365 WATER, GLUCOSE-FRUCTOSE, HYDROGENATED COCONUT AND PALM KERNEL OILS, MODIFIED CELLULOSE, SUGAR, POLYSORBATE 60, POLYGLYCEROL ESTERS OF FATTY ACIDS, SALT, SODIUM ALGINATE, SOYA LECITHIN, ARTIFICIAL FLAVOUR, SODIUM CITRATE, NATURAL FLAVOUR, COLOUR. PRODUCT NAME: GARNITURE POUR MACHINE INGREDIENTS: EAU, GLUCOSE-FRUCTOSE, HUILES DE NOIX DE COCO ET DE PALMISTE HYDROGENEE, CELLULOSE MODIFIE, SUCRE, POLYSORBATE 60, ESTERS POLYGLYCEROLIQUES D'ACIDES GRAS, SEL, ALGINATE DE SODIUM, LECITHINE DE SOYA, AROME ARTIFICIELLE, CITRATE DE SODIUM, AROME NATURELLE, COLORANT. 15 281.64 23.42 22.57 0.38 0.02 54.66 17.71 0.35 16.97 0 0 0.01 0.75 0.03 15 ML (15 G) 40 3.5 5 3.5 0.1 3 0 0 10 0 3 1 0 0 3 0 0 0 0 0 * IF PRODUCT IS RECEIVED FROZEN, THAW 48 HOURS IN REFRIGERATOR AT 35 - 40 F (1.6 - 4.4 C) OR UNTIL FREE OF ICE CRYSTALS. * DO NOT REFREEZE * FOLLOW EACH MANUFACTURER'S DIRECTIONS WHEN FILLING, CHARGING, AND DISPENSING MACHINE TOPPING. * IF MACHINE MANUFACTURER'S DIRECTIONS ARE NOT AVAILABLE, THESE GENERAL OPERATING INSTRUCTIONS CAN BE USED. 1. ADD REQUIRED AMOUNT OF MACHINE TOPPING AT 40 - 45 F (4.4 - 7.2 C) TO DISPENSER. 2. PRESSURIZE UNTIL DISPENSER GAUGE READS 175 P.S.I. 3. SHAKE DISPENSER WHILE GASSING TO EQUALIZE GAS PRESSURE. 4. MACHINE TOPPING IS NOW READY TO DISPENSE. THE PRESSURE SHOWN ON THE DISPENSER GAUGE WILL DROP AS DISPENSER IS USED. DIRECTIVES D'UTILISATION: * SI LE PRODUIT EST LIVRE A L'ETAT CONGELE, DECONGELER AU REFRIGERATEUR A 1.6 - 4.4 C (35 - 40 F). PENDANT 48 HEURES OU JUSQU'A CE QU'IL N'Y AIT PLUS DE CRISTAUX DE GLACE. * NE PAS RECONGELER. * LORS DU REMPLISSAGE ET DE LA PRESSURISATION DE LA GARNITURE, OBSERVER TOUTES LES DIRECTIVES (More...) Suivre les directives sur l’étiquette 00049800843271 049800843271 84327 FOCACCIA BUN-SLICED PAIN FOCCACIA TRANCHE 318 PG-318-ARTISAN BREADS Published Branded 82.22 GR 60 11.5 29.21 19.75 50.17 15.75 40.01 11.938 5.41 9.94 4.51 2.07 .059 Kosher - Parve 7 6 365 INGREDIENTS FOR CANADIAN MARKET: ENRICHED WHEAT FLOUR, WATER, SALT, OLIVE OIL, DRY SOURDOUGH OF RYE (RYE FLOUR, YEAST, BACTERIAL CULTURE), YEAST, MALTED BARLEY, GUAR GUM, OREGANO. DO NOT INCLUDE ON THE LABEL (FOR INFORMATION ONLY): FRENCH TRANSLATION: FARINE DE BLE ENRICHIE, EAU, SEL, HUILE D'OLIVE, LEVAIN SEC DE SEIGLE (FARINE DE SEIGLE, LEVURE, CULTURE BACTERIENNE), LEVURE, MALT D'ORGE, GOMME DE GUAR, ORIGAN. 73 324.09 3.11 0.49 0 0 655.69 62.45 2.88 0.11 11.59 0.51 17.75 89.93 3.79 1 BUN (73 G) 240 2.5 3 0.4 0 0 0 0 480 20 46 15 2 8 0 8 20 6 20 1. THAW FOR 2 HOURS AT ROOM TEMPERATURE. Suivre les directives sur l’étiquette 00057592733069 057592733069 73306 RAISIN BREAD DOUGH PATE A PAIN AUX RAISINS SECS 310 PG-310-SPECIALTY BREADS Published Branded 524 GR 24 8.13 20.65 15.81 40.16 11.56 29.36 29.266 13.27 27.75 12.59 .86 .024 KDNOAGENCY 8 10 100 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, RAISINS, YEAST, GLUCOSE-FRUCTOSE, SOYABEAN OIL, SALT, SKIM MILK POWDER, WHEAT GLUTEN, DRIED WHOLE EGG, SODIUM STEAROYL-2-LACTYLATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, ENZYME. PRODUCT DESCRIPTION: PATE A PAIN AUX RAISINS SECS INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, RAISINS SECS, LEVURE, GLUCOSE-FRUCTOSE, HUILE DE SOYA, GLUTEN DE BLE, LAIT ECREME EN POUDRE, SEL, POUDRE D'OEUF ENTIER, STEAROYL-2-LACTYLATE DE SODIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE, ENZYME. 60 249.7 2.16 0.47 0.02 3.51 342.2 49.55 2.28 15.59 8.01 1.21 0.56 31.49 2.35 1 SLICE (50 G) 150 1.5 2 0.3 0 1 0 0 210 9 30 10 1 5 9 5 0 0 2 10 1. PLACE FROZEN DOUGH ON A LINED SHEET PAN. DEFROST OVERNIGHT IN THE RETARDER. 2. PLACE THE DOUGH IN THE BREAD PANS SEAM DOWN. GIVE 20-30 MINUTES FLOOR TIME. 3. PROOF UNTIL THE BREAD IS APPROXIMATELY 1" (2.5 CM) ABOVE THE SIDES OF THE PAN. 4. BAKE UNTIL BOTH SIDES AND THE TOP ARE GOLDEN BROWN. 5. GLAZE WHILE HOT. ICE WHEN COOL IF DESIRED. OVEN TEMPERATURES: CONVENTIONAL: 375 F - 400 F (190 C - 205 C) CONVECTION: 350 F (175 C) MODE D EMPLOI: 1. PLACER LA PATE CONGELEE SUR UNE PLAQUE DE FOUR RECOUVERTE.DECONGELER PENDANT TOUTE UNE NUIT AU REFRIGERATEUR. 2. PLACER LA PATE DANS LES MOULES A PAIN, FENTE VERS LE BAS. LAISSER REPOSER PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQU A CE QUE LES PAINS SOIENT ENVIRON 1" (2,5 CM) PLUS HAUTS QUE LES COTES DES MOULES. 4. CUIRE LES PAINS JUSQU A CE QU ILS SOIENT BIEN DORES DE CHAQUE COTE ET AU-DESSUS. 5. DORER LES PAINS LORSQU ILS SONT CHAUDS. AU BESOIN, LES GLACER LORSQU'ILS SONT FROIDS. TEMPERATURE DU FOUR: (More...) MODE D EMPLOI:1. PLACER LA PATE CONGELEE SUR UNE PLAQUE DE FOUR RECOUVERTE.DECONGELER PENDANT TOUTE UNE NUIT AU REFRIGERATEUR.2. PLACER LA PATE DANS LES MOULES A PAIN, FENTE VERS LE BAS. LAISSER REPOSER PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQU A CE QUE LES PAINS SOIENT ENVIRON 1" (2,5 CM) PLUS HAUTS QUE LES COTES DES MOULES.4. CUIRE LES PAINS JUSQU A CE QU ILS SOIENT BIEN DORES DE CHAQUE COTE ET AU-DESSUS.5. DORER LES PAINS LORSQU ILS SONT CHAUDS. AU BESOIN, LES GLACER LORSQU'ILS SONT FROIDS. TEMPERATURE DU FOUR:CONVENTIONNEL: 375 F A 400 F (190 C A 205 C) A CONVECTION: 350 F (175 C) 00049800353008 049800353008 35300 12" X16" PRESHEETED PIZZA DOUGH PATE A PIZZA PREFORMEE 12 X 16 029 PG-029-SHEETED PIZZA Published Branded 680 GR 22 6.75 17.15 17.25 43.82 12.25 31.12 34.43 15.62 33 14.97 .825 .023 Kosher - Dairy 9 8 150 INGREDIENTS FOR CANADIAN MARKET: ENRICHED WHEAT FLOUR, WATER, YEAST, GLUCOSE-FRUCTOSE, SALT, SOYABEAN OIL, WHEAT GLUTEN, AMMONIUM SULPHATE, CALCIUM SULPHATE, ASCORBIC ACID, HYDROGENATED SOYABEAN OIL. MANUFACTURED ON SHARED EQUIPMENT WITH SOYA. DO NOT PUT ON LABEL (FOR INFORMATION ONLY): INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE, EAU, LEVURE, GLUCOSE-FRUCTOSE, SEL, HUILE DE SOYA, GLUTEN DE BLE, SULFATE D'AMMONIUM, SULFATE DE CALCIUM, ACIDE ASCORBIQUE, HUILE DE SOYA HYDROGENEE. MANUFACTURE SUR DE L'EQUIPEMENT PARTAGE AVEC DU SOYA. 68 228.48 1.91 0.21 0.02 0 468.48 43.62 1.76 1.47 9.2 0 0 21.08 2.69 1/10 PIZZA CRUST (59 G) 160 1.5 2 0.1 0 1 0 0 320 13 30 10 1 5 1 6 0 0 2 15 1. KEEP PRODUCT FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 2. REMOVE DESIRED NUMBER OF SHEETED PIZZA DOUGHS FROM THE FREEZER AND ALLOW EACH TO THAW OVERNIGHT ON OILED PIZZA PANS COVERED WITH PLASTIC. (AS AN ALTERNATIVE, THAW ON PIZZA PANS AND USE THE SAME DAY AFTER 2-3 HOURS THAW TIME AT ROOM TEMPERATURE, 75 F (23 C). MAXIMUM TIME IN RETARDER IS 3 DAYS. 3. REMOVE THAWED SHELLS FROM THE RETARDER (COOLER) AND TRANSFER TO PIZZA PANS. ALLOW DOUGH TO DOUBLE IN SIZE. 4. TO PREVENT PRODUCT FROM DRYING OUT DURING TEMPERING (THAWING), COVER WITH PLASTIC OR BRUSH WITH OIL. 5. CAREFULLY DOCK THE DOUGH TO MINIMIZE BLISTERING AND/OR BUBBLING DURING BAKING. FOR A THICKER CRUST, ALLOW THE PIZZA TO CONTINUE TO RISE UNTIL DESIRED THICKNESS IS OBTAINED. 6. ADD SAUCE, CHEESE AND TOPPINGS. 7. BAKE AS FOLLOWS: DECK OVEN: 500 F (260 C) 8 - 11 MINUTES CONVECTION OVEN: 375 F (190 C) 7 - 10 MINUTES FORCED AIR CONVEYOR: 500 F (260 C) 4.5 - 5.5 MINUTES CONVENTIONAL OVEN: (More...) Suivre les directives sur l’étiquette 00057592791359 057592791359 79135 SUNFLOWER BREAD PAIN DE GRAINES DE TOURNESOL 351 PG-351-P.B. BOULES Published Branded 500 GR 20 12.75 32.39 23.38 59.39 15.38 39.07 23.52 10.67 22 9.98 2.653 .075 Kosher - Parve 6 5 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED FLOUR, WATER, SOUR DOUGH (RYE FLOUR, BACTERIAL CULTURE), SUNFLOWER SEEDS, RYE FLOUR, WHOLE WHEAT FLOUR, YEAST, SALT, SESAME SEEDS, MALT FLOUR, MALT EXTRACT, LACTIC ACID, ASCORBIC ACID. PRODUCT NAME: PAIN DE GRAINES DE TOURNESOL INGREDIENTS POUR LE MARCHE CANADIEN: FARINE ENRICHIE, EAU, LEVAIN (FARINE DE SEIGLE, CULTURE BACTERIENNE), GRAINES DE TOURNESOL, FARINE DE SEIGLE, FARINE DE BLE ENTIER, LEVURE, SEL, GRAINES DE SESAME, FARINE DE MALT, EXTRAIT DE MALT, ACIDE LACTIQUE, ACIDE ASCORBIQUE. 50 294.5 4.5 0 0 0 670 53 3.5 2 10.5 0 0 0 3.24 1 SLICE (50 G) 150 2.5 3 0 0 0 0 0 340 14 27 9 2 7 1 5 0 0 0 10 1. STORE FROZEN AT -18 C (0 F) OR BELOW. 2. PRODUCT MAY BE STORED REFRIGERATED UP TO ONE (1) WEEK IN A SEALED BAG. ONCE THAWED, PRODUCT SHOULD NOT BE REFROZEN. 3. TO PREPARE PRODUCT FOR SALE, REMOVE DESIRED QUANTITY FROM THE SHIPPER CASE RETURNING REMAINDER TO THE FREEZER PROMPTLY. (BE SURE TO FLUSH OUT EXCESS AIR BEFORE RESEALING INNER BAG). 4. PLACE PRODUCT ON BAKING PANS, 20 PIECES TO THE PAN. BEST RESULTS ARE ACHIEVED BY USING PERFORATED PANS WITHOUT BAKING PAPER. 5. BAKE TO DEVELOP DESIRED COLOR AND CRUSTY EXTERIOR. BAKING TIME AND TEMPERATURE MAY VARY DUE TO DIFFERENCES IN EQUIPMENT USED. CONVECTION OVEN: SET TO 204 C (400 F). BAKE FROZEN PRODUCT FOR 10-20 MINUTES OR BAKE THAWED PRODUCT FOR 8-15 MINUTES. DECK OVEN: SET TO 204 C (400 F). BAKE FROZEN FOR 20-30 MINUTES OR BAKE THAWED PRODUCT FOR 15-25 MINUTES. 6. ALLOW PRODUCT TO COOL (APPROXIMATELY 30 MINUTES) SO THAT CRISP CRUST IS ATTAINED. IF PRODUCT IS TO BE BAGGED, CLEAR PERFORATED PLASTIC BAGS (More...) MODE D'EMPLOI: 1. CONSERVER AU CONGELATEUR A -18 C (0 F) MOINS. 2. LE PRODUIT PEUT ETRE CONSERVE AU REFRIGETEUR PENDANT AU PLUS UNE (1) SEMAINE DANS UN SAC SCELLE. UNE FOIS DECONGELE, LE PRODUIT NE DEVRAIT PAS ETRE REMIS AU CONGELATEUR. 3. POUR PREPARER LE PRODUIT A LA VENTE, RETIRER LA QUANTITE DESIREE DE LA CAISES. RETOURNER RAPIDEMENT LE RESTE AU CONGELATEUR. (S ASSURER DE RETIRER L'EXCES D'AIR DU SAC AVANT DE LE SCELLER). 4. PLACER LE PRODUIT SUR DES PLAQUES A CUISSON, POUR OBTENIR DE MEILLEURS RESULTATS, UTILISER DES PLAQUES PERFOREES SANS PAPIER. 5. CUIRE JUSQU'A L'OBTENTION DE LA COULEUR DESIREE ET JUSQU'A CE QUE L'EXTERIEUR DU PAIN SOIT CROUSTILLANT. LE TEMPS ET LE DEGRE DE TEMPERATURE DE CUISSON PEUVENT VARIER DU AUX DIFFERENTS EQUIPMENTS UTILISES. FOUR A CONVECTION: PRECHAUFFER A 204 C (400 F). CUIRE LE PRODUIT CONGELE PENDANT 10 A 20 MINUTES OU CUIRE LE PRODUIT DECONGELE PENDANT 8 A 15 MINUTES. FOUR: PRECHAUFFER A 204 C (400 F). CUIRE LE PRODUIT (More...) 00057592761604 057592761604 76160 PIZZA HUT 14" LARGE PAN PIZZA DOUGH PATE DE PAN PIZZA GRANDE 14" 030 PG-030-PL SHTD PIZZA Non Published Private Label 624 GR 20 10.25 26.04 13.25 33.66 12.5 31.75 29.075 13.19 27.5 12.47 .982 .028 Not Kosher 5 12 90 ENRICHED WHEAT FLOUR, WATER, YEAST, SALT, SUGAR, SOYABEAN OIL, WHEAT GLUTEN, SODIUM STEAROYL-2-LACTYLATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ENZYME, ASCORBIC ACID. MANUFACTURED ON SHARED EQUIPMENT WITH SOYA. PRODUCT NAME: PATE DE PAN PIZZA GRANDE 14" INGREDIENTS: FARINE DE BLE ENRICHIE, EAU, LEVURE, SEL, SUCRE, HUILE DE SOYA, GLUTEN DE BLE, STEAROYL-2-LACTYLATE DE SODIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ENZYME, ACIDE ASCORBIQUE. MANUFACTURE SUR DE L'EQUIPEMENT PARTAGE AVEC DU SOYA. 62 223.24 1.41 0.23 0.01 0 393.13 43.5 1.77 0.9 9.12 0 0.05 10.65 2.67 1/10 PIZZA CRUST (54 G) 140 1 1 0.1 0 1 0 0 240 10 27 9 1 4 1 6 0 0 0 10 HANDLING INSTRUCTIONS NOT REQUIRED PER CUSTOMER. Suivre les directives sur l’étiquette 10057592784303 057592784306 78430 CHOC ICED ECLAIR WITH NYS FILL ECLAIRS AU CHOCOLATE 016 PG-016-ECLAIRS AND PUFFS Published Branded 680 GR 4 9 22.86 14.25 36.2 11.38 28.91 8.37 3.8 6 2.72 .845 .024 Kosher - Dairy 10 11 240 GLUCOSE-FRUCTOSE, HYDROGENATED PALM KERNEL OIL, LIQUID WHOLE EGG, SUGAR, ENRICHED WHEAT FLOUR, WATER, COCOA, INVERT SUGAR, SODIUM CASEINATE (A MILK DERIVATIVE), HYDROGENATED COTTONSEED OIL, GLUCOSE SYRUP, AMMONIUM CARBONATE, HYDROGENATED SOYABEAN OIL, SALT, PRESERVATIVE (SODIUM PROPIONATE,POTASSIUM SORBATE), SOYA PROTEIN CONCENTRATE, POLYSORBATE 60, MODIFIED CELLULOSE, SOYA LECITHIN, AGAR-AGAR, LOCUST BEAN GUM, ARTIFICIAL FLAVOUR, COLOUR, POLYGLYCEROL ESTERS OF FATTY ACIDS, XANTHAN GUM. INGREDIENTS: GLUCOSE-FRUCTOSE, HUILE DE PALMISTE HYDROGENEE, OEUFS ENTIERS LIQUIDES, SUCRE, FARINE DE BLE ENRICHIE, EAU, CACAO, SUCRE INVERTI, CASEINATE DE SODIUM (UN DERIVE DE LAIT), HUILE DE COTON HYDROGENEE, SIROP DE GLUCOSE, CARBONATE D'AMMONIUM, HUILE DE SOYA HYDROGENEE, SEL, AGENTS DE CONSERVATION (PROPIONATE DE SODIUM, SORBATE DE POTASSIUM), PROTEINE DE SOYA CONCENTRE, POLYSORBATE 60, CELLULOSE MODIFIE, LECITHINE DE SOYA, AGAR-AGAR, GOMME DE CAROUBIER, ESSENCE ARTIFICIELLE, COLORANT, ESTERS POLYGLYCEROLIQUES D'ACIDES GRAS, GOMME DE XANTHANE. 56 375.06 20.44 17.36 0.86 67.62 158.67 43.65 0.56 33.71 4.13 24.63 0.01 13.07 1.53 1 ECLAIR (56 G) 210 11 18 10 0.5 10 40 13 90 4 24 8 0 0 19 2 2 0 0 6 1. STORE PRODUCT FROZEN AT -18 C (0 F) TO -23 C (-10 F). 2. SERVE DIRECTLY FROM FREEZER OR THAW AT ROOM TEMPERATURE FOR 5 MINUTES. 3. HOLD UNDER REFRIGERATION FOR UP TO 14 DAYS OR AT ROOM TEMPERATURE FOR UP TO 7 DAYS. NOTE: ECLAIRS CAN BE REFROZEN. SHELF LIFE: 8 MONTHS, FROZEN 1. GARDER LE PRODUIT AU CONGELATEUR A UNE TEMPERATURE VARIANT ENTRE -18C (0F) ET -23C (-10F) 2. SERVER DIRECTEMENT DU CONGELATEUR OU LAISSER DEGELER A LA TEMPERATURE DE LA PIECE PENDANT 5 MINUTES. 3. CONSERVER AU REFRIGERATEUR PENDANT UN MAXIMUM DE 14 JOURS OU A LA TEMPERATURE DE LA PIECE PENDANT UN MAXIMUM DE 7 JOURS. NOTE: LES ECLAIRS PEUVENT ETRE RECONGELES. 5.DUREE DE VIE: 8 MOIS AU CONGELATEUR GARDER LE PRODUIT AU CONGELATEUR A UNE TEMPERATURE VARIANT ENTRE -18C (0F) ET -23C (-10F) 2. SERVER DIRECTEMENT DU CONGELATEUR OU LAISSER DEGELER A LA TEMPERATURE DE LA PIECE PENDANT 5 MINUTES. 3. CONSERVER AU REFRIGERATEUR PENDANT UN MAXIMUM DE 14 JOURS OU A LA TEMPERATURE DE LA PIECE PENDANT UN MAXIMUM DE 7 JOURS. NOTE: LES ECLAIRS PEUVENT ETRE RECONGELES. 5.DUREE DE VIE: 8 MOIS AU CONGELATEUR 10049800021539 049800021532 02153 CRUNCH CAKE DONUTS BEIGNETS NOIX DE COCO GRILLEE 492 PG-492-PREPKA THAW&SRV DNT Published Branded 56.7 GR 5 7.58 19.25 16 40.64 12.63 32.08 13.5 6.12 12.5 5.67 .886 .025 Kosher - Dairy 10 8 180 INGREDIENTS FOR CANADIAN MARKET: SUGAR, ENRICHED WHEAT FLOUR, WATER, HYDROGENATED SOYABEAN AND/OR COTTONSEED OIL, TOASTED COCONUT (SUGAR, DEXTROSE, CORN STARCH, SALT, PRESERVATIVES (SULFITING AGENTS), ROLLED OATS, CORN FLAKES, PALM AND MODIFIED PALM OIL), SOY FLOUR, BAKING POWDER, DEXTROSE, WHEAT STARCH, MILK PROTEIN CONCENTRATE, PRESERVATIVES (SODIUM PROPIONATE, POTASSIUM SORBATE, SORBIC ACID), MODIFIED CORN STARCH, NATURAL FLAVOUR, SALT, MONO AND DIGLYCERIDES, DRIED EGG WHITES, LACTOSE, SOYA LECITHIN, DRIED EGG YOLKS, SODIUM STEAROYL-2-LACTYLATE, CELLULOSE GUM, DEXTRIN, GUAR GUM, COLOUR, ARTIFICIAL FLAVOUR, KARAYA GUM, CALCIUM SULPHATE, AGAR, LOCUST BEAN GUM, SODIUM HEXAMETAPHOSPHATE, ENZYMES. ENRICHED WHEAT FLOUR, WATER, HYDROGENATED SOYABEAN OIL, SUGAR, ICING SUGAR, TOASTED COCONUT (COCONUT, SUGAR, SALT), BREADCRUMBS (WHEAT FLOUR, SOYABEAN OIL, DEXTROSE, WHEY, SODIUM BICARBONATE, SODIUM ACID PYROPHOSPHATE, PAPRIKA OLEORESIN), SOYABEAN OIL, SOYA FLOUR, DEXTROSE, GELATINIZED WHEAT STARCH MODIFIED, BAKING POWDER, DRIED EGG YOLK, SODIUM BICARBONATE, SALT, GLUCOSE SYRUP, SOYA PROTEIN ISOLATE, WHEY POWDER, REFINERS MOLASSES, ARTIFICIAL FLAVOUR, HYDROGENATED COTTONSEED OIL, POTATO FLOUR, MODIFIED CORN STARCH, SODIUM STEAROYL-2-LACTYLATE, AGAR-AGAR, CALCIUM SULPHATE, COLOUR, LOCUST BEAN GUM, SPICES. 56 411.72 19.67 6.89 4.15 1.1 452.04 54.37 1.54 27.21 4.3 1.97 0 165.56 1.74 1 SLICE (56 G) 230 11 17 4 2.5 31 0 0 250 11 30 10 1 3 15 2 0 0 8 6 HANDLING INSTRUCTIONS: 1. PLACE 5 X 7 ON LINED SHEET PAN. 2. THAW FOR 60 MINUTES AT ROOM TEMPERATURE. KEEP FROZEN AT 0 F (-18 C) OR BELOW. Suivre les directives sur l’étiquette 00773889327628 773889327628 32762 FRUIT STICK DGH (SGRD) -ART FL RASPBERRY BATONNETS AUX FRUITS AVEC SUCRE FRAMBOISES 066 PG-066-PUFF PASTRY DOUGH Non Published Branded 85.05 GR 120 7 17.78 17.88 45.42 12.63 32.08 25 11.34 22.5 10.21 .915 .026 Kosher - Parve 7 8 240 INGREDIENTS FOR CANADIAN MARKET: RASPBERRY FILLING (GLUCOSE-FRUCTOSE, WATER, APPLE SAUCE, MODIFIED CORN STARCH, RASPBERRIES, SUGAR, ARTIFICIAL FLAVOUR, SALT, MALIC ACID, SODIUM CITRATE, GUAR GUM, PRESERVATIVES (POTASSIUM SORBATE, SODIUM BENZOATE, SORBIC ACID, SULFITING AGENT), COLOUR), ENRICHED BLEACHED WHEAT FLOUR, WATER, MODIFIED PALM OIL, CANOLA AND/OR SOYABEAN OIL, MARGARINE (VEGETABLE OILS (PALM, CANOLA, MODIFIED PALM), WATER, MONO AND DIGLYCERIDES, PRESERVATIVE (POTASSIUM SORBATE), CITRIC ACID, ARTIFICIAL FLAVOUR, VITAMIN A, VITAMIN D), SALT, SUGAR, VINEGAR, ARTIFICIAL FLAVOUR, MONOGLYCERIDES, SOYA LECITHIN, COLOUR, L-CYSTEINE HYDROCHLORIDE, ASCORBIC ACID, AZODICARBONAMIDE, ENZYME. PRODUCT NAME: PATE DE BATONS FRUITES (SUCRES) AUX FRAMBOISES - AROME ARTIFICIELLE INGRÉDIENTS POUR LE MARCHE CANADIEN: REMPLISSAGE AUX FRAMBOISES (GLUCOSE FRUCTOSE, EAU, COMPOTE DE POMMES, AMIDON DE MAIS MODIFIÉ, FRAMBOISES, SUCRE, AROME ARTIFICIELLE, SEL, ACIDE MALIQUE, CITRATE DE SODIUM, GOMME DE GUAR, AGENTS DE CONSERVATION (SORBATE DE POTASSIUM, BENZOATE DE POTASSIUM, ACIDE SORBIQUE, AGENT SULFUREUX), COLORANT), FARINE DE BLE ENRICHIE BLANCHIE, EAU, HUILE DE PALMISTE MODIFIE, HUILE DE CANOLA ET/OU SOYA, MARGARINE (HUILE VEGETALE (PALMISTE, CANOLA, PALMISTE MODIFIE), EAU, MONO ET DIGLYCERIDES, AGENT DE CONSERVATION (SORBATE DE POTASSIUM), ACIDE CITRIQUE, AROME ARTIFICIELLE, VITAMINE A, VITAMINE D), SEL, SUCRE, VINAIGRE, AROME ARTIFICIELLE, MONOGLYCERIDES, LECITHINE DE SOYA, COLORANT, L-CYSTEINE CHLORHYDRATE, ACIDE ASCORBIQUE, AZODICARBONAMIDE, ENZYME. 85 343.15 18.99 7.78 0.21 0 280.25 39.77 1 16.71 3.29 0.49 3.96 6 1.04 1 FRUIT STICK (70 G) 290 16 25 7 0.2 34 0 0 240 10 34 11 1 3 14 3 0 6 0 6 KEEP FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 1. REMOVE FRUIT STICKS FROM THE CASE. RESEAL AND RETURN PARTIALLY USED CASES TO THE FREEZER IMMEDIATELY. 2. PLACE DOUGH PIECES ON PARCHMENT PAPER LINED FULL SHEET PAN. 3. BAKING GUIDELINES: DECK OVEN - 350 F (175 C) FOR 25 - 35 MINUTES RACK OVEN - 375 F (190 C) FOR 25 - 35 MINUTES CONVECTION OVEN - 310 F (155 C) FOR 25 - 30 MINUTES 4. REMOVE FROM OVEN AND COMPLETELY COOL ON BAKING PAN BEFORE DISPLAYING OR PACKAGING. 5. WHILE WARM, BRUSH WITH HEAVY SUGAR SYRUP, IF DESIRED AS PRODUCT IS PRE-SUGARED. 6. WHEN COOL, ICE WITH VANILLA STRING ICING. Suivre les directives sur l’étiquette 00049800128026 12802 JUMBO CAKE DONUT BEIGNETS GATEAU JUMBO 083 PG-083-RICH'S RTF CAKE DONUTS Published Branded 85 GR 100 12.38 31.45 19.5 49.53 12.88 32.72 20.438 9.27 18.75 8.5 1.799 .051 Kosher - Dairy 7 7 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, PALM OIL, WATER, SUGAR, SOYABEAN OIL (TBHQ ADDED TO PRESERVE FRESHNESS), SOYA FLOUR, DEXTROSE, SODIUM ACID PYROPHOSPHATE, DRIED EGG YOLK, SODIUM BICARBONATE, SALT, WHEAT STARCH, MODIFIED WHEAT STARCH, SOYA PROTEIN ISOLATE, WHEY (A MILK DERIVATIVE), POTATO FLOUR, ARTIFICIAL FLAVOUR, SODIUM STEAROYL-2-LACTYLATE, COLOUR. FOR INFORMATION ONLY - DO NOT PUT ON LABEL INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, HUILE DE PALM, EAU, SUCRE, HUILE DE SOYA (AGENTS DE CONSERVATIONS (TBHQ)), FARINE DE SOYA, DEXTROSE, PYROPHOSPHATE ACIDE DE SODIUM, POUDRE DE JAUNE D'OEUF, BICARBONATE DE SODIUM, SEL, AMIDON DE BLE, AMIDON DE BLE MODIFIE, PROTEINE DE SOYA ISOLEE, PETIT- LAIT (UN DERIVE DE LAIT), FARINE DE POMMES DE TERRE, AROME ARTIFICIELLE, STEAROYL-2-LACTYLATE DE SODIUM, COLORANT. 85 439.06 26.63 12.4 0.1 19.33 645.44 44.52 1.29 16.22 5.26 7.62 0.04 14.96 1.99 1 DONUT (85 G) 370 23 35 11 0.1 53 15 5 550 23 38 13 1 4 14 4 0 0 2 10 KEEP FROZEN AT 0 F (-18 C) OR BELOW 1. PLACE 4 X 6 ON LINED SHEET PAN OR ON GLAZING SCREENS ON SHEET PAN. 2. THAW 60 MINUTES AT ROOM TEMPERATURE. 3. HEAT ONLY IF TO BE GLAZED OR GRANULATED SUGARED: 3 MINUTES AT 375 F (190 C). 4. FINISH: GLAZE OR GRANULATED SUGAR IMMEDIATELY AFTER HEATING, ICE OR DONUT SUGAR AFTER THAWED FOR 60 MINUTES. Suivre les directives sur l’étiquette 00750903040824 04082 JWA REAL CREAM CHEESE ICING GLACAGE AU VRAI FROMAGE A LA CREME JWA 630 PG-630-SPCLTY ICG&SCHMEER Published Branded 8.16 KG 1 9.5 24.13 9.5 24.13 9.5 24.13 19.47 8.83 18 8.16 .496 .014 Kosher - Dairy 4 20 120 INGREDIENTS FOR CANADIAN MARKET: SUGAR, CREAM CHEESE (MILK, CREAM (FROM MILK), BACTERIAL CULTURE, SALT, CAROB BEAN GUM), VEGETABLE SHORTENING (HYDROGENATED SOYABEAN AND PALM OILS, MONO AND DIGLYCERIDES, POLYSORBATE 60, SORBITAN TRISTEARATE), WATER, GLUCOSE SYRUP, SALT, LACTIC ACID, PRESERVATIVE (POTASSIUM SORBATE, ODIUM BENZOATE), WHEY (A MILK DERIVATIVE), GUAR GUM, LACTIC ACID STARTER CULTURE, SODIUM CITRATE, COLOUR. PRODUCT NAME: VRAI GLACAGE DE FROMAGE A LA CREME INGREDIENTS POUR LE MARCHE CANADIEN: SUCRE, FROMAGE A LA CREME (LAIT, CREME (PROVENANT DU LAIT), CULTURE BACTERIENNE, SEL, GOMME DE CAROUBE), SHORTENING VEGETALE (HUILE DE SOYA ET PALME HYDROGENEE, MONO ET DIGLYCERIDES, POLYSORBATE 60, TRISTEARATE DE SORBITAN), EAU, SIROP DE GLUCOSE, SEL, ACIDE LACTIQUE, AGENTS DE CONSERVATION (SORBATE DE POTASSIUM, BENZOATE DE SODIUM), PETIT- LAIT (UN DERIVE DE LAIT), GOMME DE GUAR, CULTURE D AMORCAGE D ACIDE LACTIQUE, CITRATE DE SODIUM, COLORANT. 35 427.1 17.59 7.32 3.4 18.53 218.41 66.06 0.24 65.25 1.14 0 0.03 16.3 0.08 2 TBSP (35 G) 150 6 10 2.5 1.5 4 5 2 75 3 23 8 0 0 22 0.4 0 0 0 0 BEST WHEN STORED BELOW 80 F (27 C). FOR BEST SPREADABILITY: ICING TEMPERATURE SHOULD BE 68 F (20 C) - 80 F (27 C). TEST ICING TEMPERATURE BEFORE USING. Suivre les directives sur l’étiquette 00049800396777 39677 GOLD: OATMEAL RAISIN COOKIE DOUGH PATE A BISCUITS AVOINE ET RAISINS 046 PG-046-MRS. RICH'S GOLD Published Branded 42.5 GR 240 8 20.32 13.75 34.93 11.75 29.85 24.025 10.9 22.5 10.21 .748 .021 Kosher - Dairy 7 11 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED WHEAT FLOUR, SUGAR, HYDROGENATED SOYABEAN OIL, OATS, RAISINS, WATER, REFINER'S MOLASSES, GLUCOSE-FRUCTOSE, SALT, SODIUM BICARBONATE, DRIED WHOLE EGG, NATURAL AND ARTIFICIAL FLAVOUR, CINNAMON, MONO AND DIGLYCERIDES, SPICES, NATURAL FLAVOUR, SOYA LECITHIN, COLOUR, VITAMIN A. MANUFACTURED ON SHARED EQUIPMENT WITH PEANUTS, TREE NUTS AND DAIRY PRODUCT NAME: PATE A BISCUITS AU AVOINE ET RAISINS INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE, SUCRE, HUILE DE SOYA HYDROGENEE, AVOINE, RAISINS SECS, EAU, MELASSE DE RAFFINEUR, GLUCOSE-FRUCTOSE, SEL, BICARBONATE DE SODIUM, POUDRE D'OEUF ENTIER, ESSENCE NATURELLE ET ARTIFICIELLE, CANNELLE, MONO ET DIGLYCERIDES, EPICES, ESSENCE NATURELLE, LECITHINE DE SOYA, COLORANT, VITAMINE A. PRODUIT AVEC UN EQUIPEMENT AYANT ETE EN CONTACT AVEC DES ARACHIDES,DES NOIX ET LA LAITERIE 42.5 410.04 17.16 3.32 6.51 1.93 345.85 58.89 3.08 30.57 5.02 0 0.42 31.13 2.29 1 COOKIE (39 G) 170 7 11 1.5 3 4 0 0 150 6 25 8 1 5 13 2 0 0 2 6 KEEP PRODUCT FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 1. REMOVE FROZEN COOKIE PIECES FROM CASE AND PLACE 24 COOKIES (6 X 4) ONTO A PARCHMENT PAPER LINED FULL SHEET PAN. 2. BAKING TIME AND TEMPERATURE GUIDELINES: DECK AND ROTARY OVEN: 350 F (175 C) FOR 17-20 MINUTES COMMERCIAL CONVECTION OVEN: 300 F (150 C) FOR 13-16 MINUTES RACK OVEN: 350 F (175 C) FOR 12-15 MINUTES (NOTE: OVEN TEMPERATURES VARY; BAKE COOKIES UNTIL LIGHTLY BROWN. COOKIES WILL CONTINUE TO BAKE AS THEY COOL ON PAN. DO NOT OVERBAKE). 3. REMOVE FROM OVEN AND COOL COMPLETELY ON BAKING PAN BEFORE DISPLAYING OR PACKAGING. MODE D'EMPLOI: Garder le produit au congelateur a 0 F (-18 C) ou moins jusqu'a l'utilisation. 1. Retirer les morceaux de biscuits surgeles de la caisse et disposer 24 biscuits (6 x 4) sur une plaque recouverte d'un papier parchemin. 2. Temps de cuisson et guides de temperature: Four a etage ou rotatif: 350 F (175 C) pendant 17 a 20 minutes Four a convection commercial: 300 F (150 C) pendant 13 a 16 minutes Four a chariot: 350 F (175 C) pendant 12 a 15 minutes (Note: les temperatures des fours varient; cuire jusqu'a ce que les biscuits soient legerement bruns. Les biscuits continueront a cuire pendant qu'ils refroidissent sur la plaque. Ne pas trop cuire.) 3. Retirer du four et laisser refroidir completement sur la plaque avant de mettre en etalage ou d'emballer 00057592745659 057592745659 74565 LARGE CALABRESE BREAD DOUGH PATE A PAIN CALABRESE GRAND 300 PG-300-HEARTH BREAD Published Branded 793 GR 20 8.25 20.96 17.63 44.78 13.25 33.66 36.825 16.7 35 15.88 1.115 .032 Kosher - Parve 7 8 120 ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, RYE FLOUR, WHOLE WHEAT FLOUR, SALT, SOYABEAN OIL, SODIUM STEAROYL-2-LACTYLATE, ASCORBIC ACID, ENZYME. PRODUCT NAME: PATE A PAIN CALABRESE GRAND INGREDIENTS: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, LEVURE, FARINE DE SEIGLE, FARINE DE BLE ENTIER, SEL, HUILE DE SOYA, STEAROYL-2-LACTYLATE DE SODIUM, ACIDE ASCORBIQUE, ENZYME. 60 217.87 1.71 0.35 0.01 0 381.61 42.05 2.06 0.02 8.57 0 0.07 11.98 2.53 1 SLICE (50 G) 130 1 2 0.2 0 1 0 0 230 10 25 8 1 5 0 5 0 0 0 10 1. PLACE FROZEN DOUGH ON A GREASED SCREEN PAN. DEFROST OVERNIGHT IN A RETARDER. 2. PLACE BREAD ON PANS. GIVE 20 - 30 MINUTES FLOOR TIME. 3. PROOF UNTIL DOUBLE IN SIZE. 4. LET DRY 10 - 15 MINUTES AT ROOM TEMPERATURE. 5. AFTER FLOOR DRIED, SPRAY TOP SURFACE WITH WATER AND WHILE WET DUST WITH SEMOLINA FLOUR. SCORE TOP OF LOAF IN TIC-TAC-TOE PATTERN ABOUT 1.25 CM (1/2") DEEP. 6. BAKE UNTIL LOAF IS GOLDEN BROWN. OVEN TEMPERATURES: CONVENTIONAL: 375 F - 400 F (190 C - 205 C) CONVECTION: 350 F - 375 F (175 C - 190 C) MODE D'EMPLOI: 1. PLACER LA PATE SURGELEE SUR UNE PLAQUE GRILLAGEE PREALABLEMENT GRAISSEE. LAISSER DEGELER AU REFRIGERATEUR PENDANT TOUTE LA NUIT. 2. PLACER LES PAINS DANS LES MOULES. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQU'A CE QU' ILS AIENT DOUBLE EN VOLUME. 4. LAISSER SECHER A LA TEMPERATURE DE LA PIECE PENDANT 10 A 15 MINUTES. 5. UNE FOIS LA PATE SECHEE, VAPORISER LA SURFACE DU PAIN AVEC DE L'EAU ET (More...) MODE D'EMPLOI: 1. PLACER LA PATE SURGELEE SUR UNE PLAQUE GRILLAGEE PREALABLEMENT GRAISSEE. LAISSER DEGELER AU REFRIGERATEUR PENDANT TOUTE LA NUIT. 2. PLACER LES PAINS DANS LES MOULES. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQU'A CE QU' ILS AIENT DOUBLE EN VOLUME. 4. LAISSER SECHER A LA TEMPERATURE DE LA PIECE PENDANT 10 A 15 MINUTES. 5. UNE FOIS LA PATE SECHEE, VAPORISER LA SURFACE DU PAIN AVEC DE L'EAU ET SAUPOUDRER DE FARINE DE SEMOULE PENDANT QU' IL EST ENCORE MOUILLE. PRATIQUER DES INCISIONS EN FORME DE TIC-TAC-TOE D'ENVIRON 1.25 CM (1/2") DE PROFONDEUR. 6. CUIRE JUSQU'A CE QUE LE PAIN SOIT DORE. TEMPERATURES DU FOUR: FOUR CONVENTIONNEL: 375 F A 400 F (190 C A 205 C) FOUR A CONVECTION: 350 F A 375 F (175 C A 190 C) 00057592784498 057592784498 78449 CHOCOLATE ICED ECLAIR (AMBIENT TEMP) ECLAIRS AU CHOCOLATE 168 PC-168-NY STYLE CHOC ECLAIR Published Branded 56.7 GR 48 7.25 18.42 19 48.26 12.13 30.81 9 4.08 6 2.72 .967 .027 Kosher - Dairy 16 6 240 GLUCOSE-FRUCTOSE, HYDROGENATED PALM KERNEL OIL, LIQUID WHOLE EGG, ICING SUGAR, WATER, ENRICHED FLOUR, SUGAR, COCOA, SODIUM CASEINATE, HYDROGENATED COTTONSEED OIL, HYDROGENATED SOYABEAN OIL, GLUCOSE SYRUP, AMMONIUM CARBONATE, SALT, SOYA PROTEIN CONCENTRATE, POLYSORBATE 60, SODIUM PROPIONATE, MODIFIED CELLULOSE, SOYA LECITHIN, AGARAGAR, LOCUST BEAN GUM, ARTIFICIAL FLAVOUR, POTASSIUM SORBATE, POLYGLYCEROL ESTERS OF FATTY ACIDS, COLOURS, XANTHAN GUM. FRENCH TRANSLATION: GLUCOSE-FRUCTOSE, HUILE DE PALMISTE HYDROGENEE, OEUF ENTIER LIQUIDE, SUCRE A GLACER, EAU, FARINE ENRICHIE, SUCRE, CACAO, CASEINATE DE SODIUM, HUILE DE COTON HYDROGENEE, HUILE DE SOYA HYDROGENEE, SIROP DE GLUCOSE, CARBONATE D AMMONIUM, SEL, PROTEINE DE SOYA CONCENTRE, POLYSORBATE 60, PROPIONATE DE SODIUM, CELLULOSE MODIFIE, LECITHINE DE SOYA, AGAR-AGAR, GOMME DE CAROUBIER, ESSENCE ARTIFICIELLE, SORBATE DE POTASSIUM, ESTERS POLYGLYCEROLIQUES D ACIDES GRAS, COLORANTS, GOMME DE XANTHANE. 56 337.02 18.59 15.89 0.77 56.96 137.82 38.88 0.5 30.43 3.55 20.74 0.01 11.16 1.29 1 ECLAIR (56 G) 190 10 16 9 0.4 9 30 11 75 3 22 7 0 0 17 2 2 0 0 6 HANDLING INSTRUCTIONS: 1. KEEP PRODUCT FROZEN AT -18 C (0 F) OR BELOW UNTIL READY TO USE. 2. REMOVE DESIRED NUMBER OF PACKAGES FROM CASE. 3. PROMPTLY RETURN ANY UNUSED PORTION OF THE CASE TO THE FREEZER. 4. SELLING DAYS ONCE AT ROOM TEMPERATURE: -TWO (2) DAYS AT FULL PRICE. -ONE (1) DAY AT REDUCED PRICE. Suivre les directives sur l’étiquette 00049800084674 08467 CREAM PUFF SHELL CHOUX A LA CREME A REMPLIR 074 PG-074-ECLAIRS & PUFF SHEL Non Published Branded 28.9 GR 60 13 33.02 20 50.8 13.13 33.35 5.825 2.64 3.83 1.74 1.976 .056 Kosher - Dairy 4 7 180 INGREDIENTS FOR THE CANADIAN MARKET: LIQUID WHOLE EGG, ENRICHED WHEAT FLOUR, WATER, HYDROGENATED CANOLA OIL, HYDROGENATED SOYABEAN OIL, HYDROGENATED MODIFIED PALM OIL, SALT, AMMONIUM CARBONATE, BAKING POWDER, ASCORBIC ACID, AZODICARBONAMIDE. PRODUCT DESCRIPTION: CHOUX A LA CREME A REMPLIR INGREDIENTS POUR LE MARCHE CANADIEN: OEUFS ENTIERS LIQUIDES, FARINE DE BLE ENRICHIE, EAU, HUILE DE CANOLA HYDROGENEE, HUILE DE SOYA HYDROGENEE, HUILE DE PALMISTE HYDROGENEE MODIFIEE, SEL, CARBONATE D'AMMONIUM, POUDRE A PATE, ACIDE ASCORBIQUE, AZODICARBONAMIDE. 29 287.6 20.2 5.59 5.07 122.72 278.73 18.92 0.84 0 7.53 57.87 0 27.59 1.65 1 CREAM PUFF SHELL (29 G) 80 6 9 1.5 1.5 15 35 12 80 3 5 2 0 0 0 2 2 0 2 4 1. CUT OFF TOP OF CREAM PUFF SHELL AND FILL WITH RICH'S WHIP TOPPING. REPLACE THE TOP AND ICE WITH FUDGE ICING. 2. IMPORTANT! WHEN SHELLS ARE FILLED WITH CREAM TYPE FILLINGS, ALWAYS DISPLAY FINISHED PRODUCT IN REFRIGERATED DISPLAY EQUIPMENT. 1. COUPER LE DESSUS DU CHOU A LA CREME ET REMPLIR DE GARNITURE A FOUETTER RICH. REPLACER LE DESSUS ET GLACER AVEC DU GLACAGE AU FUDGE. 2. IMPORTANT! UNE FOIS QUE LES CHOUX SONT REMPLIS DE GARNITURE DE TYPE CREMEUX, TOUJOURS ETALER LE PRODUIT FINI DANS UN PRESENTOIR REFRIGERE. 00057592767255 057592767255 76725 60% WHOLE WHEAT ROLL DOUGH PATE A PETIT PAIN - 60% BLE ENTIER 315 PG-315-SOFT ROLLS Published Branded 71 GR 180 8.13 20.65 15.81 40.16 11.56 29.36 29.366 13.32 28.13 12.76 .86 .024 Kosher - Parve 8 10 120 WHOLE WHEAT FLOUR, WATER, ENRICHED UNBLEACHED WHEAT FLOUR, YEAST, GLUCOSE-FRUCTOSE, WHEAT GLUTEN, SOYABEAN OIL, SALT, SODIUM STEAROYL-2-LACTYLATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, COLOUR, ASCORBIC ACID, ENZYME. PRODUCT NAME: PATE A PETIT PAIN - 60% BLE ENTIER INGREDIENTS: FARINE DE BLE ENTIER, EAU, FARINE DE BLE ENRICHIE NON-BLANCHIE, LEVURE, GLUCOSE-FRUCTOSE, GLUTEN DE BLE, HUILE DE SOYA, SEL, STEAROYL-2-LACTYLATE DE SODIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, COLORANT, ACIDE ASCORBIQUE, ENZYME. 70.8 228.29 2.85 0.58 0.03 0.01 433.88 41.13 3.63 3.05 9.54 0 0.8 23.45 2.1 1 ROLL (60 G) 160 2 3 0.4 0 2 0 0 310 13 29 10 3 10 2 7 0 0 2 10 1. PLACE FROZEN DOUGH ON A LINED SHEET PAN. COVER AND DEFROST OVERNIGHT IN THE RETARDER. 2. PAN 4 X 6. GIVE 20 - 30 MINUTES FLOOR TIME. 3. PROOF UNTIL DOUBLE IN SIZE. 4. BAKE UNTIL GOLDEN BROWN (BRUSH WITH BUTTER/MARGARINE IF DESIRED WHILE HOT). OVEN TEMPERATURE: CONVENTIONAL: 375 F - 400 F (190 - 205 C) CONVECTION: 350 F (175 C) MODE D'EMPLOI: 1. PLACER LA PATE SURGELEE SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. COUVRIR ET LAISSER DEGELER AU REFRIGERATEUR PENDANT TOUTE LA NUIT. 2. PLACER EN RANGEES DE 4 X 6. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQU'A CE QUE LA PATE AIT DOUBLE EN VOLUME. 4. CUIRE JUSQU'A CE QUE LES PETITS PAINS SOIENT DORES (BADIGEONNER DE BEURRE/MARGARINE LORSQU'ILS SONT ENCORE CHAUDS, SI DESIRE). TEMPERATURE DU FOUR: CONVENTIONNEL: 375 F A 400 F (190 C A 205 C) A CONVECTION: 350 F (175 C) MODE D'EMPLOI: 1. PLACER LA PATE SURGELEE SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. COUVRIR ET LAISSER DEGELER AU REFRIGERATEUR PENDANT TOUTE LA NUIT. 2. PLACER EN RANGEES DE 4 X 6. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQU'A CE QUE LA PATE AIT DOUBLE EN VOLUME. 4. CUIRE JUSQU'A CE QUE LES PETITS PAINS SOIENT DORES (BADIGEONNER DE BEURRE/MARGARINE LORSQU'ILS SONT ENCORE CHAUDS, SI DESIRE). TEMPERATURE DU FOUR: CONVENTIONNEL: 375 F A 400 F (190 C A 205 C) A CONVECTION: 350 F (175 C) 00057592762830 057592762830 76283 BAV PRETZEL TWIST TORSADE BRETZEL BAVAROIS 084 PG-084-PRETZELS Published Branded 70 GR 60 13.4 34.04 15.7 39.88 9.6 24.38 10.225 4.64 9.23 4.19 1.169 .033 Kosher - Parve 5 12 270 INGREDIENTS FOR THE CANADIAN MARKET: ENRICHED WHEAT FLOUR, WATER, VEGETABLE SHORTENING (PALM OIL, CANOLA OIL, MODIFIED PALM OIL), SALT, YEAST, MALTED BARLEY FLOUR, SODIUM HYDROXIDE. PRODUCT NAME: TORSADE BRETZEL BAVAROIS INGREDIENTS POUR LE MARCHE CANADIEN: FARINE ENRICHIE DE BLE, EAU, SHORTENING VEGETALE (HUILE DE PALMISTE, HUILE DE CANOLA, HUILE DE PALMISTE MODIFIE), SEL, LEVURE, FARINE D ORGE MALTEE, HYDROXYDE DE SODIUM. 70 239.18 4.24 1.5 0.04 0 555.63 42.48 1.63 0 7.79 0 5.7 12.66 2.32 1 PRETZEL TWIST (69 G) 170 3 5 1 0 1 0 0 390 16 30 10 1 5 0 5 0.0 6 0 10 FOR BEST RESULTS FOLLOW THESE HANDING INSTRUCTIONS 1. PRE-HEAT OVEN TO 190-205 C (375 - 400 F). 2. REMOVE BAVARIAN SOFT PRETZELS FROM FREEZER AND PLACE 10-12 ON PARCHMENT BAKING PAPER COVERED TRAY. LEAVE AT LEAST 1" (2.5 CM) SPACE BETWEEN PRETZELS. 3. MIST BAVARIAN SOFT PRETZELS WITH FINE MISTER (PLASTIC SPRAY BOTTLE) SO THAT SALT WILL STICK TO SURFACE. 4. SPRINKLE PRETZELS WITH SALT OR LEAVE PLAIN. 5. PLACE TRAY INTO PRE-HEATED OVEN IMMEDIATELY. DO NOT LET TRAY STAND TOO LONG ONCE PRETZELS ARE MISTED AND SALTED. 6. BAKE FOR 4-8 MINUTES, DEPENDING ON OVEN. FINISHED PRODUCTS SHOULD BE DARK AMBER WITH WHITE CUTS. IF WHITE CUTS ON THE PRETZELS BECOME BROWN, IMMEDIATELY REMOVE PRODUCTS FROM THE OVEN. 7. LET PRETZELS COOL FOR 10 MINUTES BEFORE MERCHANDISING. 8. DO NOT MERCHANDISE PRETZELS FULLY WRAPPED AND BAGGED. THIS CAUSES PRODUCT TO SWEAT AND PREVENTS SALT FROM STICKING PROPERLY. POUR DE MEILLEURS RESULTATS, SUIVRE LES INDICATIONS SULVANTEE: 1. PRECHAUFFER LE FOUR (More...) POUR DE MEILLEURS RESULTATS, SUIVRE LES INDICATIONS SULVANTEE: 1. PRECHAUFFER LE FOUR A 190-205 C (375 - 400 F). 2. RETIRER LES BRETZELS DU CONGELATEUR AT EN DEPOSER ENTRE 10 ET 12 SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. LAISSER AU MOINS 1" (2.5 CM) ENTRE CHAQUE BRETZEL. 3. VAPORISER LEGEREMENT LES BRETZELS POUR QUE LE SEL ADHERE BIEN A LA SURFACE. 4. SAUPOUDRER LES BRETZELS DE SEL OU LES LAISSER NATURE. 5. PLACER IMMEDIATEMENT LA PLAQUE AU FOUR. NE LAISSER PAS LES BRETZELS TROP LONGTEMPS SUR LE COMPTOIR UNE FOLS QU'LLS ONT ETE VAPORISES ET SALES. 6. CUIRE PENDANT 4 A 8 MINUTES, SELON LE FOUR UTILISE. UNE FOIS CUIT, LE PRODUIT DEVRAIT ETRE FONCE AVEC DES TISSURES BLANCHES. SI LES TISSURES DEVIENNENT FONCEES, RETIRER IMMEDIATEMENT LE PRODUIT DU FOUR. 7. LAISSER REFROIDIR PENDANT ENVIRON 10 MINUTES. 8. NE PAS VENDRE LES BRETZELS COMPLETEMENT ENVELOPPES OU DANS UN SAC. LL EN RESULTERAIT UNE VAPEUR QUI EMPECHERAIT LE SEL D'ADHERER CORRECTEMENT AU PRODUIT. 00057592493215 057592493215 49321 WHOLE WHEAT SUB ROLL PAIN A SOUS-MARIN DE BLE 303 PG-303-PARBAKED ROLLS Published Branded 110 GR 60 16.88 42.88 24 60.96 9.88 25.1 21.138 9.59 18.75 8.5 2.316 .066 Kosher - Parve 5 8 270 ENRICHED UNBLEACHED WHEAT FLOUR, WATER, WHOLE WHEAT FLOUR, YEAST, SALT, DEXTROSE, MALTED BARLEY FLOUR, CALCIUM SULPHATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, AMYLASE. PRODUCT NAME: PAIN A SOUS-MARIN DE BLE FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, FARINE DE BLE ENTIER, LEVURE, SEL, DEXTROSE, FARINE D'ORGE MALTEE, SULFATE DE CALCIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE, AMYLASE. 70 244.37 1.2 0.33 0.01 0 509.16 49.27 3.32 1.81 9.01 0.02 8.68 41.49 3.94 1/2 SUB ROLL (70 G) 170 1 1 0.2 0 0 0 0 360 15 34 11 2 9 1 6 0 10 2 20 1. REMOVE THE DESIRED QUANTITY FROM THE CASE AND RETURN REMAINDER TO THE FREEZER PROMPTLY. 2. PLACE PRODUCTS ON BAKING PANS. FOR BEST RESULTS, USE PERFORATED PANS WITHOUT BAKERY PAPER. 3. BAKE TO DESIRED COLOUR AND CRUST EXTERIOR. FROZEN PRODUCT: 190 C (375 F); 20 - 25 MINUTES. THAWED PRODUCT: 190 C (375 F); 15 - 20 MINUTES. 4. ALLOW PRODUCT TO COOL FOR 30 MINUTES SO THAT CRISP CRUST IS ATTAINED. IF PRODUCT IS TO BE BAGGED, CLEAR PERFORATED PLASTIC BAGS ARE RECOMMENDED. NOTE: PAR BAKED PRODUCT MAY BE STORED REFRIGERATED UP TO ONE (1) WEEK IN A SEALED BAG. ONCE THAWED, PRODUCT SHOULD NOT BE REFROZEN. MODE D'EMPLOI : 1. RETIRER LA QUANTITE DESIREE DE LA CAISSE ET REMETTRE LE RESTE RAPIDEMENT AU CONGELATEUR. 2. PLACER LES PRODUITS SUR LES PLAQUES A CUISSON. POUR DE MEILLEURS RESULTATS, UTILISER DES PLAQUES PERFOREES SANS PAPIER E CUISSON. 3. CUIRE JUSQU'A L'OBTENTION DE LA COULEUR ET LA CROUTE DESIREES. PRODUIT SURGELE : 190 C (375 F); 20 A 25 MINUTES. (More...) MODE D'EMPLOI : 1. RETIRER LA QUANTITE DESIREE DE LA CAISSE ET REMETTRE LE RESTE RAPIDEMENT AU CONGELATEUR. 2. PLACER LES PRODUITS SUR LES PLAQUES A CUISSON. POUR DE MEILLEURS RESULTATS, UTILISER DES PLAQUES PERFOREES SANS PAPIER E CUISSON. 3. CUIRE JUSQU'A L'OBTENTION DE LA COULEUR ET LA CROUTE DESIREES. PRODUIT SURGELE : 190 C (375 F); 20 A 25 MINUTES. PRODUIT DECONGELE : 190 C (375 F); 15 A 20 MINUTES. 4. LAISSER LE PRODUIT REFROIDIR PENDANT 30 MINUTES AFIN D'OBTENIR UNE CROUTE CROUSTILLANTE. SI LE PRODUIT DOIT ETRE EMBALLE, DES SACS DE PLASTIQUE CLAIR SONT RECOMMANDES. NOTE : LES PRODUITS PRECUITS SE CONSERVENT AU REFRIGERATEUR JUSQU'A UNE (1) SEMAINE DANS UN SAC FERME HERMETIQUEMENT. UNE FOIS DECONGELE, LE PRODUIT NE DEVRAIT PAS ETRE REMIS AU CONGELATEUR. 00057592749749 057592749749 74974 HEARTLAND GRAIN BREAD DOUGH PATE A PAIN (HEARTLAND GRAIN) 305 PG-305-MULTI GRAIN RYE Published Branded 538 GR 24 9.13 23.19 15.81 40.16 11.56 29.36 30.128 13.67 28.5 12.93 .966 .027 Kosher - Parve 7 10 120 INGREDIENTS FOR CANADIAN MARKET: WATER, ENRICHED UNBLEACHED WHEAT FLOUR, WHOLE GRAIN WHOLE WHEAT FLOUR, YEAST, SUNFLOWER SEEDS, FLAX SEEDS, WHEAT BRAN, SALT, WHEAT GLUTEN, SODIUM STEAROYL-2-LACTYLATE, COLOUR, CORN FLOUR, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, LACTIC ACID, ACETIC ACID, ASCORBIC ACID, ENZYME. PRODUCT NAME: PATE A PAIN HEARTLAND GRAIN INGREDIENTS POUR LE MARCHE CANADIEN: EAU, FARINE DE BLE ENRICHIE NON-BLANCHIE, FARINE DE GRAINS ENTIERS ET DE BLE ENTIER, LEVURE, GRAINES DE TOURNESOL, GRAINES DE LIN, SON DE BLE, SEL, GLUTEN DE BLE, STEAROYL-2-LACTYLATE DE SODIUM, COLORANT, FARINE DE MAIS, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE LACTIQUE, ACIDE ACETIQUE, ACIDE ASCORBIQUE, ENZYME. 56.5 235.21 5.26 0.64 0.03 0 373.77 36.81 4.5 0.22 10.17 0.21 0.02 33.41 3.15 1 SLICE (50 G) 130 3 5 0.4 0 2 0 0 210 9 21 7 3 10 0 6 0 0 2 15 1. PLACE FROZEN LOAVES OF BREAD ON A LINED SHEET PAN. DEFROST OVERNIGHT IN THE RETARDER. 2. PLACE LOAVES IN BREAD PAN, SEAM SIDE DOWN. GIVE 20 - 30 MINUTES FLOOR TIME. 3. PROOF UNTIL THE CROWN OF THE BREAD IS 1/2" TO 1" (1.25 CM TO 2.5 CM) ABOVE THE TOP OF THE PAN. 4. BAKE UNTIL SIDES AND THE TOP OF THE LOAF ARE BROWN. OVEN TEMPERATURE: CONVENTIONAL: 375 F - 400 F (190 C - 205 C) CONVECTION: 350 F (175 C) MODE D'EMPLOI: 1. PLACER LES PAINS SURGELES SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. LAISSER DEGELER AU REFRIGERATEUR PENDANT TOUTE LA NUIT. 2. PLACER DANS LES MOULES A PAIN, LE JOINT VERS LE BAS. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQU'A CE QUE LA COURONNE DES PAINS DEPASSENT D'ENVIRON 1/2" A 1" (1.25 CM A 2.5 CM) AU DESSUS DE MOULES. 4. CUIRE JUSQU'A CE QUE LES COTES ET LE DESSUS DU PAIN SOIENT BRUN. TEMPERATURE DU FOUR: CONVENTIONNEL: 375 F A 400 F (190 C A 205 C) A CONVECTION: 350 F (175 C) MODE D'EMPLOI: 1. PLACER LES PAINS SURGELES SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. LAISSER DEGELER AU REFRIGERATEUR PENDANT TOUTE LA NUIT. 2. PLACER DANS LES MOULES A PAIN, LE JOINT VERS LE BAS. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQU'A CE QUE LA COURONNE DES PAINS DEPASSENT D'ENVIRON 1/2" A 1" (1.25 CM A 2.5 CM) AU DESSUS DE MOULES. 4. CUIRE JUSQU'A CE QUE LES COTES ET LE DESSUS DU PAIN SOIENT BRUN. TEMPERATURE DU FOUR: CONVENTIONNEL: 375 F A 400 F (190 C A 205 C) A CONVECTION: 350 F (175 C) 00057592700191 057592700191 70019 ZELLER'S PAR BAKED HOAGIE PETIT PAIN HOAGIE PRECUIT ZELLERS 304 PG-304-PL PAR BAKED Non Published Private Label 113 GR 75 15.38 39.07 23.88 60.66 13.25 33.66 21.337 9.68 18.75 8.5 2.816 .08 Kosher - Parve 5 6 270 INGREDIENTS FOR THE CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, SALT, DEXTROSE, MALTED BARLEY FLOUR, CALCIUM SULPHATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, ENZYME. PRODUCT NAME: PETIT PAIN HOAGIE ZELLERS INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, LEVURE, SEL, DEXTROSE, FARINE D'ORGE MALTEE, SULFATE DE CALCIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE, ENZYME. 113 241.47 1.1 0.34 0.01 0 526.8 48.94 1.93 1.87 8.82 0 9.03 38.31 3.56 1 ROLL (113 G) 270 1 2 0.4 0 0 0 0 600 25 55 18 2 9 2 10 0 15 4 30 Baking Instructions: Oven Temperature From Frozen State From Thawed State Convection 350 F (175 C) Rolls/Breadsticks 5-12 Min. Rolls/Breadsticks 5-12 Min. Breads 8-15 Min. Breads 8-12 Min. Deck or Rack 375 F (190 C) Rolls/Breadsticks 10-15 Min. Rolls/Breadsticks 8-12 Min. Breads 10-15 Min. Breads 8-12 Min. Conveyor/Impinger 425 F (220 C) Rolls/Breadsticks 5-8 Min. Rolls/Breadsticks 5-8 Min. Breads 5-8 Min. Breads 5-8 Min. Suggested times and temperatures will vary by operation. Mode de cuisson: Four Temperature A l'etat congele A l'etat decongele Convection 350 F Petits pains/Batonnets 5 a 12 min. Petits pains/Batonnets 5 a 12 min. (175 C) Pains 8 a 15 min. Pains 8 a 12 min. Four a point ou chariot 375 F Petits pains/Batonnets 10 a 15 min. Petits pains/Batonnets 8 a 12 min. (190 C) Pains 10 a 15 min. Pains 8 a 12 min. Convoyeur/Impinge 425 F Petits pains/Batonnets 5 a 8 min. Petits pains/Batonnets 5 a 8 min. (220 C) Pains 5 a 8 (More...) Mode de cuisson: Four a convection : 400 F (205 C) A l'etat surgele : Petits pains/Petits batonnets de pain : 8 a 12 minutes; Pains : 10 a 20 minutes Si degele : Petits pains/Petits batonnets de pain : 5 a 10 minutes; Pains : 8 a 15 minutes Four a etages ou a chariot : 400 F (205 C) A l'etat surgele : Petits pains/Petits batonnets de pain : 10 a 15 minutes; Pains : 20 a 30 minutes Si degele : Petits pains/Petits 10049800026633 049800026636 02663 FRENCH EGG DONUT BEIGNETS AUX OEUFS (FRANCAISE) 098 PG-098-RICH'S RTF SPECIALTY Published Branded 35.44 GR 96 12.38 31.45 19.5 49.53 12.88 32.72 9.075 4.12 7.5 3.4 1.799 .051 Kosher - Dairy 7 7 270 INGREDIENTS FOR CANADIAN MARKET: PALM OIL, LIQUID WHOLE EGG, WHEAT STARCH, WATER, HYDROGENATED SOYABEAN OIL, HYDROGENATED COTTONSEED OIL, SODIUM CASEINATE (A MILK DERIVATIVE), MONO AND DIGLYCERIDES, SODIUM BICARBONATE, WHEY (A MILK DERIVATIVE), COLOUR, SODIUM ACID PYROPHOSPHATE, GLUCONO-DELTA LACTONE, WHEAT FLOUR, SOYA FLOUR. FOR INFORMATION ONLY - DO NOT PUT ON LABEL INGREDIENTS POUR LE MARCHE CANADIEN: HUILE DE PALM, OEUFS ENTIERS LIQUIDES, AMIDON DE BLE, EAU, HUILE DE SOYA HYDROGENEE, HUILE DE COTON HYDROGENEE, CASEINATE DE SODIUM (UN DERIVE DE LAIT), MONO ET DIGLYCERIDES, BICARBONATE DE SODIUM, PETIT- LAIT (UN DERIVE DE LAIT), COLORANT, PYROPHOSPHATE ACIDE DE SODIUM, GLUCONO DELTA LACTONE, FARINE DE BLE, FARINE DE SOYA. 35.4 543.72 52.19 24.45 1.98 80.33 145.97 16.09 0.02 0.19 2.4 73.46 0 15.05 0.61 1 DONUT (35 G) 190 18 28 9 0.5 47 30 9 50 2 6 2 0 0 0 1 2 0 0 2 KEEP FROZEN AT 0 F (-18 C) OR BELOW. 1. PLACE 5 X 7 ON LINED SHEET PAN. 2. THAW FOR 60 MINUTES AT ROOM TEMPERATURE. 3. HEAT ONLY IF TO BE GLAZED: 375 F (190 C) FOR 2 MINUTES. 4. FINISH: GLAZE IMMEDIATELY AFTER HEATING, OR ICE AFTER THAWED FOR 60 MINUTES. Suivre les directives sur l’étiquette 00773889327611 773889327611 32761 FRUIT STICK DGH (SGRD)- ART FL APPLE BATONNETS AUX FRUITS AVEC SUCRE POMMES AROME ARTIFICIEL 066 PG-066-PUFF PASTRY DOUGH Non Published Branded 85.05 GR 120 7 17.78 17.88 45.42 12.63 32.08 25 11.34 22.5 10.21 .915 .026 Kosher - Parve 7 8 240 INGREDIENTS FOR CANADIAN MARKET: ENRICHED BLEACHED WHEAT FLOUR, APPLE FILLING (WATER, GLUCOSE-FRUCTOSE, GLUCOSE SYRUP, DRIED APPLES, MODIFIED CORN STARCH, MALIC ACID, SODIUM CITRATE, SALT, GELLAN GUM, CINNAMON, PRESERVATIVES (POTASSIUM SORBATE, SULPHITING AGENTS), ARTIFICIAL FLAVOUR, COLOUR), WATER, HYDROGENATED SOYABEAN OIL, CANOLA AND/OR SOYABEAN OIL, MARGARINE (HYDROGENATED VEGETABLE OIL (CANOLA, SOYABEAN), PALM OIL, WATER, MONO AND DIGLYCERIDES, PRESERVATIVE (POTASSIUM SORBATE), CITRIC ACID, ARTIFICIAL FLAVOUR, VITAMIN A, VITAMIN D), HYDROGENATED PALM OIL, SALT, PALM OIL, SUGAR, VINEGAR, MODIFIED PALM OIL, ARTIFICIAL FLAVOUR, MONOGLYCERIDES, SOYA LECITHIN, COLOUR, CITRIC ACID, L-CYSTEINE HYDROCHLORIDE, ASCORBIC ACID, AZODICARBONAMIDE. PRODUCT NAME: PATE DE BATONS FRUITES (SUCRES) AUX POMMES - AROME ARTIFICIEL INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE BLANCHIE, REMPLISSAGE AUX POMMES (EAU, GLUCOSE-FRUCTOSE, SIROP DE GLUCOSE, POMMES DESSECHEES, AMIDON DE MAIS MODIFIE, ACIDE MALIQUE, CITRATE DE SODIUM, SEL, GOMME DE GELLAN, CANNELLE, AGENTS DE CONSERVATION (SORBATE DE POTASSIUM, AGENT SULFUREUX), AROME ARTIFICIELLE, COLORANT), EAU, HUILE DE SOYA HYDROGENEE, HUILE DE CANOLA ET/OU SOYA, MARGARINE (HUILE VEGETALE HYDROGENEE (CANOLA, SOYA), HUILE DE PALM, EAU, MONO ET DIGLYCERIDES, AGENT DE CONSERVATION (SORBATE DE POTASSIUM), ACIDE CITRIQUE, AROME ARTIFICIELLE, VITAMINE A, VITAMINE D), HUILE DE PALM HYDROGENEE, SEL, HUILE DE PALM, SUCRE, VINAIGRE, HUILE DE PALM MODIFIEE, AROME ARTIFICIELLE, MONOGLYCERIDES, LECITHINE DE SOYA, COLORANT, ACIDE CITRIQUE, L-CYSTEINE CHLORHYDRATE, ACIDE ASCORBIQUE, AZODICARBONAMIDE. 85 338.12 19.04 7.8 0.21 0 267.66 38.39 1.11 15.31 3.3 0.34 0.58 6.93 1.03 1 FRUITSTICK (70 G) 290 16 25 7 0.2 34 0 0 230 9 33 11 1 4 13 3 0 0 0 6 1. KEEP FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 2. REMOVE FRUIT STICKS FROM THE CASE. RESEAL AND RETURN PARTIALLY USED CASES TO THE FREEZER IMMEDIATELY. 3. PLACE DOUGH PEICES ON PARCHMENT PAPER LINED FULL SHEET PAN. 4. BAKING GUIDELINES: DECK OVEN - 350 F (175 C) FOR 25-35 MINUTES RACK OVEN - 375 F (190 C) FOR 25-35 MINUTES CONVECTION OVEN - 310 F (155 C) FOR 25-30 MINUTES 5. REMOVE FROM OVEN AND COMPLETELY COOL ON BAKING PAN BEFORE DISPLAYING OR PACKAGING. 6. WHILE WARM, BRUSH WITH RICH'S GLAZE 'N SHINE (PC 21784), IF DESIRED AS PRODUCT IS PRE-SUGARED. 7. WHEN COOL, ICE WITH RICH'S VANILLA HEAT 'N ICE (PC 21952). Suivre les directives sur l’étiquette 10049800879604 049800879607 87960 ITALIAN BREAD (LARGE) PAIN ITALIEN (GRAND) 317 PG-317-P/L 84% BKD BREAD Published Branded 574.9 GR 18 14.63 37.16 23.63 60.02 13 33.02 25 11.34 22.78 10.33 2.601 .074 Kosher - Parve 5 6 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, SALT, DEXTROSE, MALTED BARLEY FLOUR, CALCIUM SULPHATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, ENZYME. PRODUCT NAME: PAIN ITALIEN (GRAND) INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE , EAU, LEVURE, SEL, DEXTROSE, FARINE D'ORGE MALTEE, SULFATE DE CALCIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE, ENZYME. 56 267.15 1.05 0.29 0 0 554 54.56 2.3 0.88 9.86 0.01 10.53 46.93 4.01 2 OZ (56 G/ABOUT 1 1/4 INCH 150 0.5 0 0 0 310 31 1 0 HANDLING INSTRUCTIONS: (ON SHIPPER) Baking Instructions: Oven Temperature From Frozen State From Thawed State Convection 350 F (175 C) Rolls/Breadsticks 5-12 Min. Rolls/Breadsticks 5-12 Min. Breads 8-15 Min. Breads 8-12 Min. Deck or Rack 375 F (190 C) Rolls/Breadsticks 10-15 Min. Rolls/Breadsticks 8-12 Min. Breads 10-15 Min. Breads 8-12 Min. Conveyor/Impinger 425 F (220 C) Rolls/Breadsticks 5-8 Min. Rolls/Breadsticks 5-8 Min. Breads 5-8 Min. Breads 5-8 Min. Suggested times and temperatures will vary by operation. Mode de cuisson: Four Temperature A l'etat congele A l'etat decongele Convection 350 F Petits pains/Batonnets 5 a 12 min. Petits pains/Batonnets 5 a 12 min. (175 C) Pains 8 a 15 min. Pains 8 a 12 min. Four a pont ou chariot 375 F Petits pains/Batonnets 10 a 15 min. Petits pains/Batonnets 8 a 12 min. (190 C) Pains 10 a 15 min. Pains 8 a 12 min. Convoyeur/Impinge 425 F Petits pains/Batonnets 5 a 8 min. Petits (More...) Mode de cuisson: Four Temperature A l'etat congele A l'etat decongele Convection 350 F Petits pains/Batonnets 5 a 12 min. Petits pains/Batonnets 5 a 12 min. (175 C) Pains 8 a 15 min. Pains 8 a 12 min. Four a pont ou chariot 375 F Petits pains/Batonnets 10 a 15 min. Petits pains/Batonnets 8 a 12 min. (190 C) Pains 10 a 15 min. Pains 8 a 12 min. Convoyeur/Impinge 425 F Petits pains/Batonnets 5 a 8 min. Petits pains/Batonnets 5 a 8 min. (220 C) Pains 5 a 8 min Pains 5 a 8 min. Les temps et les temperatures de cuisson varieront selon l'operation. 00057592734103 057592734103 73410 CRUSTY KAISER ROLL DOUGH PATE A PETIT PAIN KAISER CROUTE 320 PG-320-CRUSTY ROLLS Published Branded 78 GR 108 7.25 18.42 15.81 40.16 11.56 29.36 19.655 8.92 18.56 8.42 .767 .022 Kosher - Parve 10 10 120 ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, GLUCOSE-FRUCTOSE, SOYABEAN OIL, SALT, SODIUM STEAROYL-2-LACTYLATE, CITRIC ACID, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, DRIED EGG WHITE, LACTIC ACID, CALCIUM SULPHATE, CALCIUM LACTATE, ASCORBIC ACID, ENZYME, L-CYSTEINE HYDROCHLORIDE. PRODUCT NAME: PATE A PETIT PAIN KAISER CROUTE INGREDIENTS: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, LEVURE, GLUCOSE-FRUCTOSE, HUILE DE SOYA, SEL, STEAROYL-2-LACTYLATE DE SODIUM, ACIDE CITRIQUE, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, POUDRE DE BLANC D'OEUF, ACIDE LACTIQUE, SULFATE DE CALCIUM, LACTATE DE CALCIUM, ACIDE ASCORBIQUE, ENZYME, L-CYSTEINE CHLORHYDRATE. 78 230.28 2.24 0.53 0.02 0 484.87 43.61 1.89 1.65 8.92 0 0 20.08 2.66 1 ROLL (66 G) 180 1.5 3 0.4 0 2 0 0 380 16 34 11 1 6 1 7 0 0 2 15 1. PLACE FROZEN ROLLS ON A LINED SHEET PAN. COVER AND DEFROST OVERNIGHT IN THE RETARDER. 2. DIP IN WATER, THEN PAN 3 X 5. GIVE 20 - 30 MINUTES FLOOR TIME. 3. PROOF UNTIL 2 1/2 TIMES ITS ORIGINAL SIZE. SPRAY WITH WATER BEFORE PLACING IN OVEN. 4. BAKE UNTIL GOLDEN BROWN (BRUSH WITH WATER IF DESIRED). OVEN TEMPERATURE: CONVENTIONAL: 375 F - 400 F (190 C - 205 C) CONVECTION: 350 F (180 C) MODE D EMPLOI: 1. PLACER LES PETITS PAINS SURGELES SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. COUVRIR ET LAISSER DEGELER AU REFRIGERATEUR PENDANT TOUTE LA NUIT. 2. TREMPER DANS L'EAU ET PLACER EN RANGEES DE 3 X 5. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQU'A CE QUE LA PATE AIT DOUBLE DE 2 1/2 FOIS SA GROSSEUR. VAPORISER D'EAU AVANT DE PLACER AU FOUR. 4. CUIRE JUSQU'A CE QUE LES PETITS PAINS SOIENT DORES (BADIGEONNER D'EAU SI DESIRE). TEMPERATURE DU FOUR: CONVENTIONNEL: 375 F A 400 F (190 C A 205 C) A CONVECTION: 350 F (180 C) MODE D EMPLOI: 1. PLACER LES PETITS PAINS SURGELES SUR UNE PLAQUE RECOUVERTE D UN PAPIER PARCHEMIN. COUVRIR ET LAISSER DEGELER AU REFRIGERATEUR PENDANT TOUTE LA NUIT. 2. TREMPER DANS L EAU ET PLACER EN RANGEES DE 3 X 5. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQU A CE QUE LA PATE AIT DOUBLE DE 2 1 2 FOIS SA GROSSEUR. VAPORISER D EAU AVANT DE PLACER AU FOUR. 4. CUIRE JUSQU A CE QUE LES PETITS PAINS SOIENT DORES (BADIGEONNER D EAU SI DESIRE). TEMPERATURE DU FOUR: CONVENTIONNEL: 190 C - 205 C (375 F - 400 F) A CONVECTION: 180 C (350 F) 00057592019361 057592019361 01936 PHI 4 FOR ALL FROZEN DOUGH DISKS 4 POUR TOUS LES DISQUES DE PATE SURGELEE 030 PG-030-PL SHTD PIZZA Non Published Private Label 262.24 GR 50 7.5 19.05 13 33.02 11.75 29.85 30.195 13.7 28.91 13.11 .663 .019 Not Kosher 7 11 90 ENRICHED WHEAT FLOUR, WATER, HYDROGENATED SOYABEAN OIL, YEAST, SALT, SUGAR, HYDROGENATED COTTONSEED OIL, WHEAT GLUTEN, ENZYME, FUMARIC ACID, ASCORBIC ACID.. PRODUCT NAME: 4 POUR TOUS LES DISQUES DE PATE SURGELEE INGREDIENTS: FARINE DE BLE ENRICHIE, EAU, HUILE DE SOYA HYDROGENEE, LEVURE, SEL, SUCRE, HUILE DE COTON HYDROGENEE, GLUTEN DE BLE, ENZYME, ACIDE FUMARIQUE, ACIDE ASCORBIQUE.. 67 269.91 6.92 1.63 1.99 0 479.27 43.04 1.72 1.19 8.87 0 0.04 10.11 2.62 1/4 PIZZA CRUST (58 G) 190 5 8 1 1.5 13 0 0 340 14 30 10 1 5 1 6 0 0 0 15 HANDLING INSTRUCTIONS NOT REQUIRED. Suivre les directives sur l’étiquette 10057592718704 057592718707 71870 SUGAR MINI DONUT (PRE-PACKED) MINI-BEIGNET AU SUCRE 039 PG-039-FINISHED DONUTS Published Branded 311 GR 24 15 38.1 21.38 54.31 8.13 20.65 17.25 7.82 15 6.8 1.509 .043 Kosher - Dairy 5 8 90 ENRICHED WHEAT FLOUR, SOYABEAN OIL, SOYA FLOUR, SUGAR, WATER, HYDROGENATED CANOLA, SOYABEAN AND/OR COTTONSEED OILS, SODIUM BICARBONATE, SODIUM ACID PYROPHOSHATE, SODIUM ALUMINUM PHOSPHATE, MONOCALCIUM PHOSPHATE, GLUCONO DELTA-LACTONE, DEXTROSE, WHEAT STARCH, MILK PROTEIN CONCENTRATE, PRESERVATIVES (CALCIUM PROPIONATE, SODIUM PROPIONATE, POTASSIUM SORBATE, SORBIC ACID), SALT, MONO AND DIGLYCERIDES, DRIED EGG WHITES, LACTOSE, SOYA LECITHIN, DRIED EGG YOLKS, SODIUM STEAROYL-2-LACTYLATE, MODIFIED CELLULOSE, DEXTRIN, GUAR GUM, COLOUR, ARTIFICIAL FLAVOR, KARAYA GUM, ENZYMES. PRODUCT NAME: MINI-BEIGNET AU SUCRE INGREDIENTS: FARINE DE BLE ENRICHIE, HUILE DE SOYA, FARINE DE SOYA, SUCRE, EAU, HUILE DE CANOLA, SOYA ET/OU COTON HYDROGENEE, BICARBONATE DE SODIUM, PYROPHOSPHATE ACIDE DE SODIUM, PHOSPHATE DOUBLE D'ALUMINIUM ET DE SODIUM, PHOSPHATE MONOCALCIQUE, GLUCONO DELTA LACTONE, DEXTROSE, AMIDON DE BLE, CONCENTRE DE PROTEINE DU LAIT, AGENTS DE CONSERVATION (PROPIONATE DE CALCIQUE, PROPIONATE DE SODIUM, SORBATE DE POTASSIUM, ACIDE SORBIQUE), SEL, MONO ET DIGLYCERIDES, BLANCS D'OEUF EN POUDRE, LACTOSE, LECITHINE DE SOYA, JUANE D'OEUF SEC, STEROYL-2-LACTYLATE DE SODIUM, CELLULOSE MODIFIE, DEXTRIN, GOMME DE GUAR, COLORANT, AROME ARTIFICIELLE, GOMME DE KARAYA, ENZYME. 56 406.91 24.05 6.05 6.22 1.61 361 44.15 0.96 22.04 3.47 0 0 24.97 1.41 4 DONUTS (56 G) 230 13 21 3.5 3.5 7 0 0 200 8 25 8 1 2 12 2 0.0 0 2 6 HANDLING INSTRUCTIONS: 1. KEEP FROZEN UNTIL READY TO USE. 2. REMOVE CASE FROM FREEZER. 3. REMOVE PACKAGES FROM CASE AND PROMPTLY RETURN ANY UNUSED PORTION OF THE CASE TO THE FREEZER. 4. THAW AT ROOM TEMPERATURE FOR 50 TO 60 MINUTES. 5. DISPLAY MERCHANDISE ON A TABLE IN THE BAKERY DEPARTMENT OR SET UP A SEPARATE DISPLAY IN HIGH TRAFFIC AREA OF THE STORE. MODE D EMPLOI: 1. GARDER CONGELE JUSQU'A L'UTILISATION. 2. RETIRER LA BOITE DU CONGELATEUR. 3. RETIRER LES EMBALLAGES DE LA BOITE ET REMETTRE RAPIDEMENT AU CONGELATEUR LES PORTIONS NON-UTILISEES. 4. LAISSER DEGELER PENDANT 50 A 60 MINUTES A LA TEMPERATURE DE LA PIECE. 5. ETALER LA MARCHANDISE SUR UNE TABLE DANS LE SERVICE BOULANGERIE OU UTILISER UN ETALAGE DANS UNE ZONE PLUS OCCUPEE. Suivre les directives sur l’étiquette 00773889275318 27531 TURNOVER DGH (SGRD)-ART FL BLBY IN TRAYS PATE DE CHAUSSON AUX BLEUETS (SUCRE) 066 PG-066-PUFF PASTRY DOUGH Non Published Branded 106 GR 84 8 20.32 17.88 45.42 12.63 32.08 22.247 10.09 19.69 8.93 1.045 .03 Kosher - Parve 7 8 240 INGREDIENTS FOR CANADIAN MARKET: BLUEBERRY FILLING (GLUCOSE-FRUCTOSE, WATER, BLUEBERRIES, MODIFIED CORN STARCH, CITRIC ACID, SALT, SODIUM CITRATE, PRESERVATIVES (SODIUM BENZOATE, POTASSIUM SORBATE), NATURAL AND ARTIFICIAL FLAVOUR, COLOURS), ENRICHED BLEACHED WHEAT FLOUR, WATER, MODIFIED PALM OIL, SUGAR, CANOLA AND/OR SOYABEAN OIL, MARGARINE (VEGETABLE OILS (PALM, CANOLA, MODIFIED PALM), WATER, MONO AND DIGLYCERIDES, PRESERVATIVE (POTASSIUM SORBATE), CITRIC ACID, ARTIFICIAL FLAVOUR, VITAMIN A, VITAMIN D), SALT, VINEGAR, ARTIFICIAL FLAVOUR, MONOGLYCERIDES, SOYA LECITHIN, COLOUR, L-CYSTEINE HYDROCHLORIDE, ASCORBIC ACID, AZODICARBONAMIDE, ENZYME. PRODUCT NAME: PATE DE CHAUSSON AUX BLEUETS (SUCRE) - AROME ARTIFICIELLE (SUR PLATEAU) INGRÉDIENTS POUR LE MARCHE CANADIEN: REMPLISSAGE AUX BLEUETS (GLUCOSE-FRUCTOSE, EAU, BLEUETS, AMIDON DE MAIS MODIFIE, ACIDE CITRIQUE, SEL, CITRATE DE SODIUM, AGENTS DE CONSERVATION (BENZOATE DE SODIUM, SORBATE DE POTASSIUM), AROME NATURELLE ET ARTIFICIELLE, COLORANT), FARINE DE BLE ENRICHIE BLANCHIE, EAU, HUILE DE PALMISTE MODIFIE, SUCRE, HUILE DE CANOLA ET/OU SOYA, MARGARINE (HUILE VEGETALE (PALMISTE, CANOLA, PALMISTE MODIFIE), EAU, MONO ET DIGLYCERIDES, AGENT DE CONSERVATION (SORBATE DE POTASSIUM), ACIDE CITRIQUE, AROME ARTIFICIELLE, VITAMINE A, VITAMINE D), SEL, VINAIGRE, AROME ARTIFICIELLE, MONOGLYCERIDES, LECITHINE DE SOYA, COLORANT, L-CYSTEINE CHLORHYDRATE, ACIDE ASCORBIQUE, AZODICARBONAMIDE, ENZYME. 106 355.24 21.12 8.65 0.23 0 260 37.64 1.09 12.48 3.65 0 0.32 8.82 1.14 1 TURNOVER (89 G) 380 22 34 9 0.2 47 0 0 280 11 40 13 1 5 13 4 0 0 0 8 KEEP FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 1. REMOVE TURNOVER DOUGH FROM THE CASE. RESEAL AND RETURN PARTIALLY USED CASES TO THE FREEZER IMMEDIATELY. 2. PLACE 15 TURNOVERS IN A 3 X 5 CONFIGURATION ON A PARCHMENT PAPER LINED FULL SHEET PAN. 3. MAKE TWO SMALL CUTS WITH A KNIFE OR SCISSORS ON TOP OF EACH TURNOVER TO RELEASE EXTRA STEAM DURING BAKING. 4. BAKING GUIDELINES: (FOR BEST RESULTS, THAW 30 MINUTES PRIOR TO BAKING) DECK OVEN: 350 F (175 C) FOR 35 - 40 MINUTES RACK OVEN: 375 F - 400 F (190 C - 205 C) FOR 30 - 40 MINUTES CONVECTION OVEN: 350 F - 375 F (175 C - 190 C) FOR 30 - 35 MINUTES 5. REMOVE FROM OVEN AND COMPLETELY COOL ON BAKING PAN BEFORE DISPLAYING OR PACKAGING. Suivre les directives sur l’étiquette 00049800135307 13530 HOMESTYLE RING DONUT (ZTF - US) BEIGNETS A LA LEVURE REGULIERS 067 PG-067-FRIED DONUTS Published Branded 59.5 GR 84 12.38 31.45 19.5 49.53 12.88 32.72 12.635 5.73 11.02 5 1.799 .051 Kosher - Dairy 7 7 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, PALM OIL, WATER, DEXTROSE, SOYABEAN OIL (TBHQ ADDED TO PRESERVE FRESHNESS), YEAST, SALT, SOYA FLOUR, WHEY POWDER (A MILK DERIVATIVE), MONOGLYCERIDES, SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, SODIUM STEAROYL-2-LACTYLATE, NATURAL AND ARTIFICIAL FLAVOUR, PRESERVATIVE (CALCIUM PROPIONATE), SKIM MILK POWDER, MODIFIED CELLULOSE, GUAR GUM, XANTHAN GUM, COLOUR, ASCORBIC ACID. MANUFACTURED ON SHARED EQUIPMENT WITH EGGS FOR INFORMATION ONLY - DO NOT PUT ON LABEL INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, HUILE DE PALM, EAU, DEXTROSE, HUILE DE SOYA (AGENTS DE CONSERVATIONS (TBHQ)), LEVURE, SEL, FARINE DE SOYA, POUDRE DE PETIT-LAIT (UN DERIVE DE LAIT), MONOGLYCERIDES, PYROPHOSPHATE ACIDE DE SODIUM, BICARBONATE DE SODIUM, STEAROYL-2-LACTYLATE DE SODIUM, AROME NATURELLE ET ARTIFICIELLE, AGENTS DE CONSERVATION (PROPIONATE DE CALCIQUE), LAIT ECREME EN POUDRE, CELLULOSE MODIFIE, GOMME DE GUAR, GOMME DE XANTHANE, COLORANT, ACIDE ASCORBIQUE. PRODUIT AVEC UN ÉQUIPEMENT AYANT ÉTÉ EN CONTACT AVEC L'OEUF 59.5 411.64 27.08 12.81 0.19 0.15 377.91 35.96 1.37 4.7 6.02 12.37 0.08 13.17 2.06 1 DONUT (59 G) 240 16 25 8 0.1 39 0 0 220 9 21 7 1 3 3 4 0 0 0 8 1. PLACE 4 X 6 ON LINED SHEET PAN. 2. THAW 60 MINUTES AT ROOM TEMPERATURE. 3. HEAT IN 375 F (190 C) OVEN FOR 2 - 3 MINUTES. 4. FINISH: GLAZE OR GRANULATED SUGAR IMMEDIATELY, ICE OR DONUT SUGAR WHEN COOL. KEEP FROZEN AT 0 F (-18 C) OR BELOW. Suivre les directives sur l’étiquette 00049800193932 049800193932 19393 FOCACCIA BREAD (PAIN FOCACCIA) PAIN FOCCACIA 12'' x 16'' 108 PG-108-FOCACCIA Published Branded 1 KG 8 14.75 37.47 20 50.8 13.13 33.35 20.1 9.12 19.45 8.82 2.242 .063 Kosher - Parve 5 7 180 INGREDIENTS FOR THE CANADIAN MARKET: ENRICHED WHEAT FLOUR, WATER, YEAST, OLIVE OIL, SALT, SUGAR, CANOLA OIL, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, GARLIC POWDER, OREGANO, ASCORBIC ACID, ENZYME. PRODUCT NAME: PAIN FOCACCIA INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE, EAU, LEVURE, HUILE D'OLIVE, SEL, SUCRE, HUILE DE CANOLA, ESTERS TARTARIQUES DES MONO ET DIGLYCERIDES ACETYLES, POUDRE D'ALL, ORIGAN, ACIDE ASCORBIQUE, ENZYME. 53 223.3 2.26 0.3 0 0 550 45.44 1.54 2.1 5.3 0 0 9.65 3.62 1/20 FOCCACIA (53 G) 120 1 2 0.2 0 1 0 0 290 12 24 8 1 3 1 3 0 0 15 HANDLING INSTRUCTIONS: 1. KEEP FROZEN 0 F (-18 C) OR BELOW UNTIL READY TO USE. 2. REMOVE DESIRED AMOUNT OF FOCACCIA BREAD (WHOLE SHEET) AND DEFROST AT ROOM TEMPERATURE FOR 30 MINUTES. 3. CUT INTO DESIRED PORTION SIZES BEFORE SERVING. MODE D'EMPLOI: 1. GARDER CONGELE A UNE TEMPERATURE DE -18 C OU MOINS, JUSQU'A L'UTILISATION. 2. RETIRER LE NOMBRE DESIRE DE PAIN FOCACCIA (PLAQUE COMPLETE) ET LAISSER DEGELER A LA TEMPERATURE DE LA PIECE PENDANT 30 MINUTES. 3. COUPER EN NOMBRE DESIRE DE PORTIONS AVANT DE SERVIR. 00057592732772 057592732772 73277 100% WHOLE WHEAT HOT DOG ROLL DOUGH PATE A PETIT PAIN HOT DOG AU BLE ENTIER 100% 325 PG-325-HOTS&HAMS Published Branded 56.7 GR 144 7.25 18.42 15.81 40.16 11.56 29.36 19.09 8.66 18 8.16 .767 .022 Kosher - Parve 9 10 120 WHOLE WHEAT FLOUR, WATER, YEAST, GLUCOSE-FRUCTOSE, SOYABEAN OIL, WHEAT GLUTEN, SALT, SODIUM STEAROYL-2-LACTYLATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, COLOUR, ASCORBIC ACID, ENZYME. PRODUCT NAME: PATE A PETIT PAIN HOT DOG AU BLE ENTIER 100% INGREDIENTS: FARINE DE BLE ENTIER, EAU, LEVURE, GLUCOSE-FRUCTOSE, GLUTEN DE BLE, HUILE DE SOYA, SEL, STEAROYL-2-LACTYLATE DE SODIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, COLORANT, ACIDE ASCORBIQUE, ENZYME. 56.7 225.37 2.92 0.57 0.03 0.01 430.01 40.62 4.94 3.02 9.16 0 1.33 28.99 1.81 1 ROLL (48 G) 130 1.5 3 0.3 0 2 0 0 240 10 23 8 3 11 2 5 0 2 2 8 1. PLACE FROZEN DOUGH ON A LINED SHEET PAN. COVER AND DEFROST OVERNIGHT IN THE RETARDER. 2. PAN 4 X 6. GIVE 20 - 30 MINUTES FLOOR TIME. 3. PROOF UNTIL DOUBLE IN SIZE. 4. BAKE UNTIL GOLDEN BROWN (BRUSH WITH BUTTER/MARGARINE IF DESIRED WHILE HOT). OVEN TEMPERATURE: CONVENTIONAL: 375 F - 400 F (190 C - 205 C) CONVECTION: 350 F (175 C) MODE D EMPLOI: 1. PLACER LA PATE SURGELEE SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN, COUVRIR D'UN PAPIER SILICONE ET LAISSER DEGELER AU REFRIGERATEUR PENDANT TOUTE LA NUIT. 2. PLACER EN RANGEES DE 4 X 6. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQ'A CE QUE LA PATE AIT DOUBLE EN VOLUME. 4. CUIRE JUSQ'A CE QUE LES PETITS PAINS SOIENT DORES (BADIGEONNER DE BEURRE/MARGARINE LORSQU'ILS SONT ENCORE CHAUDS, SI DESIRE). TEMPERATURE DU FOUR: CONVENTIONNEL: 375 F A 400 F (190 C A 205 C) A CONVECTION: 350 F (175 C) MODE D EMPLOI: 1. PLACER LA PATE SURGELEE SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN, COUVRIR D'UN PAPIER SILICONE ET LAISSER DEGELER AU REFRIGERATEUR PENDANT TOUTE LA NUIT. 2. PLACER EN RANGEES DE 4 X 6. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQ'A CE QUE LA PATE AIT DOUBLE EN VOLUME. 4. CUIRE JUSQ'A CE QUE LES PETITS PAINS SOIENT DORES (BADIGEONNER DE BEURRE/MARGARINE LORSQU'ILS SONT ENCORE CHAUDS, SI DESIRE). TEMPERATURE DU FOUR: CONVENTIONNEL: 190 C - 204 C (375 F - 400 F) A CONVECTION: 180 C (350 F) 00049800123151 049800123151 12315 PREMIUM CINNAMON LOG DOUGH ROULEAU BRIOCHE CANNELLE DELUXE 062 PG-062-SWEET DOUGH Published Branded 1.36 KG 9 7.25 18.42 17.63 44.78 13 33.02 28.74 13.04 27 12.25 .962 .027 Kosher - Dairy 8 8 180 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, SUGAR, GLUCOSE-FRUCTOSE, SOYABEAN OIL, YEAST, HYDROGENATED SOYABEAN OIL, CINNAMON, SALT, REFINER'S MOLASSES, DRIED EGG WHITE, DRIED WHOLE EGG, MONOGLYCERIDES, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, SODIUM STEAROYL-2-LACTYLATE, HYDROGENATED COTTONSEED OIL, COLOUR, NATURAL AND ARTIFICIAL FLAVOUR, SKIM MILK, SOYA LECITHIN, ASCORBIC ACID, PRESERVATIVE (SODIUM BENZOATE), ENZYME, NATURAL FLAVOUR, VITAMIN A. FOR INFORMATION ONLY - DO NOT PUT ON LABEL INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, SUCRE, GLUCOSE-FRUCTOSE, HUILE DE SOYA, LEVURE, HUILE DE SOYA HYDROGENEE, CANNELLE, SEL, MELASSE DE RAFFINEUR, POUDRE DE BLANC D'OEUF, POUDRE D'OEUF ENTIER, MONOGLYCERIDES, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, STEAROYL-2-LACTYLATE DE SODIUM, HUILE DE COTON HYDROGENEE, COLORANT, AROME NATURELLE ET ARTIFICIELLE, LAIT ECREME, LECITHINE DE SOYA, ACIDE ASCORBIQUE, AGENT DE CONSERVATION (BENZOATE DE SODIUM), ENZYME, AROME NATURELLE, VITAMINE A. 113.4 319.86 10.99 1.63 1.12 1.2 307.21 48.3 1.99 17.64 6.93 105.62 0.31 32.48 2.05 1 CINNAMON ROLL (105 G) 360 12 19 2 1.5 16 0 0 350 15 55 18 2 9 20 8 10 0 4 15 1. KEEP FROZEN AT 0 F (-18 C). 2. PLACE LOGS ON PAN AND COVER WITH OILED PLASTIC. THAW IN REFRIGERATOR OR RETARDER OVERNIGHT. IF PRODUCT IS FOR IMMEDIATE USE, THAW AT ROOM TEMPERATURE FOR 2 - 3 HOURS. 3. WHILE DOUGH IS STILL COLD, CUT LOG AT SCORE MARKS FOR 8 - 6 OZ (170 G) OR 12 - 4 OZ (113 G) PORTIONS. PAN 6 OZ (170 G) 3 X 4 OR 4 OZ (113 G) 2 X 4 IN A STEAM TABLE PAN. 4. COVER WITH OILED PLASTIC AND PROOF UNTIL DOUBLE IN SIZE. 5. BAKE AT 325 F (160 C) CONVECTION UNTIL GOLDEN BROWN. 6. GLAZE IMMEDIATELY OUT OF THE OVEN WITH RICH'S GLAZE 'N SHINE (RICH'S P/C 21784). AFTER PRODUCT COOLS, ICE WITH RICH'S VANILLA HEAT 'N ICE (RICH'S P/C 21952). Suivre les directives sur l’étiquette 10057592019719 057592019712 01971 TDL 45148 DRK CHOC ART FL WHP T&F ED OIL GARNITURE TDL FOUETTEE A SAVEUR ARTIFICIELLE DE CHOCOLAT NOIR 040 PG-040-PL ON TOP Non Published Private Label 680.4 GR 10 9.5 24.13 16.44 41.76 7.94 20.17 16.25 7.37 15 6.8 .718 .02 Not Kosher 6 12 365 INGREDIENTS FOR CANADIAN MARKET: GLUCOSE-FRUCTOSE, WATER, HYDROGENATED PALM KERNEL OIL, HYDROGENATED SOYABEAN OIL, ALKALI PROCESSED COCOA, SODIUM CASEINATE (A MILK DERIVATIVE), COLOUR, SOYA PROTEIN CONCENTRATE, POLYSORBATE 60, SUGAR, MODIFIED CELLULOSE, NATURAL AND ARTIFICIAL FLAVOUR, SALT, POLYGLYCEROL ESTERS OF FATTY ACIDS, SOYA LECITHIN, POTASSIUM SORBATE, XANTHAN GUM, SULPHITING AGENTS. PRODUCT NAME: GARNITURE FOUETTEE A SAVEUR ARTIFICIELLE DE CHOCOLAT NOIR UN PRODUIT D'HUILE COMESTIBLE INGREDIENTS POUR LE MARCHE CANADIEN: GLUCOSE-FRUCTOSE, EAU, HUILE DE PALMISTE HYDROGENEE, HUILE DE SOYA HYDROGENEE, CACAO TRAITE A L'ALCALI, CASEINATE DE SODIUM (UN DERIVE DE LAIT), COLORANT, PROTEINE DE SOYA CONCENTRE, POLYSORBATE 60, SUCRE, CELLULOSE MODIFIE, ESSENCE NATURELLE ET ARTIFICIELLE, SEL, ESTERS POLYGLYCEROLIQUES D'ACIDES GRAS, LECITHINE DE SOYA, SORBATE DE POTASSIUM, GOMME DE XANTHANE, AGENT SULFUREUX. 35 355.51 21.75 16.78 1.31 0.28 136.78 37.89 0.4 35.7 2.05 0 0.03 7.33 1.11 1/3 CUP (35 G) 120 8 12 6 0.5 6 0 0 50 2 13 4 0 0 12 1 0 0 0 2 PLEASE FOLLOW DIRECTIONS STORAGE INSTRUCTIONS: * PRODUCT ARRIVES FROZEN. * REMOVE BAGS FROM THE CASE AND THAW IN REFRIGERATOR FOR 24 HOURS BEFORE USE. * THAWED TOPPING STAYS FRESH IN THE REFRIGERATOR FOR 2 WEEKS. UNOPENED TOPPING STAYS FRESH IN THE FREEZER FOR 1 YEAR. HANDLING INSTRUCTIONS: * THAW PRODUCT 24 HOURS MINIMUM IN THE REFRIGERATOR BEFORE OPENING. * CUT ON DOTTED LINE AT THE TIP OF THE BAG. * POSITION DECORATOR TIP BY SQUEEZING INTO PLACE. * TO DISPENSE TOPPING, SQUEEZE AND TWIST FROM WIDE END OF THE BAG. GUIDE WITH OTHER HAND. * AVOID EXCESS HANDLING! ALWAYS REFRIGERATE BETWEEN USES. * WHEN STORING BETWEEN USES, COVER DECORATOR TIP WITH ONE OF THE RED PLASTIC CAPS PROVIDED IN THE MASTER SHIPPER OR USE PLASTIC WRAP. VEUILLEZ SUIVRE LES DIRECTIVES INSTRUCTION D'ENTREPOSAGE: * LE PRODUIT VOUS PARVIENT SURGELE. * RETIRER LES SACS DE LA CAISSE ET LAISSER DEGELER AU REFRIGERATEUR PENDANT 24 HEURES AVANT L'UTILISATION. * LA GARNITURE DEGELEE CONSERVE (More...) VEUILLEZ SUIVRE LES DIRECTIVES INSTRUCTION D'ENTREPOSAGE: * LE PRODUIT VOUS PARVIENT SURGELE. * RETIRER LES SACS DE LA CAISSE ET LAISSER DEGELER AU REFRIGERATEUR PENDANT 24 HEURES AVANT L'UTILISATION. * LA GARNITURE DEGELEE CONSERVE SA FRAICHEUR AU REFRIGERATEUR PENDANT 2 SEMAINES. LA GARNITURE NON OUVERTE CONSERVE SA FRAICHEUR AU CONGELATEUR PENDANT 1 AN. MODE D'EMPLOI: * LAISSER DEGELER LE PRODUIT PENDANT AU MOINS 24 HEURES AU REFRIGERATEUR AVANT DE L'OUVRIR. * COUPER LE LONG DE LA LIGNE POINTILLEE AU BOUT DU SAC. * PLACER L'EMBOUT DECORATEUR EN LE PRESSANT EN PLACE. * POUR UTILISER LA GARNITURE, PRESSER ET FAIRE UNE TORSION SUR LA PARTIE LARGE DU SAC. GUIDER DE L'AUTRE MAIN. * EVITER UNE MANIPULATION EXCESSIVE! TOUJOURS REFRIGERER ENTRE LES UTILISATIONS. * LORS DE L'ENTREPOSAGE ENTRE LES UTILISATIONS, COUVRIR L'EMBOUT DECORATEUR AVEC UN DES BOUCHONS DE PLASTIQUE ROUGES FOURNIS DANS LA CAISSE OU UTILISER UNE PELLICULE PLASTIQUE. 00057592766036 057592766036 76603 PAR BAKED FRENCH BAGUETTE BAGUETTE FRANCAISE PRECUITE 302 PG-302-PARBAKED BREADS Published Branded 284 GR 24 13.13 33.35 24 60.96 9.88 25.1 17.125 7.77 15 6.8 1.802 .051 Kosher - Parve 6 8 270 ENRICHED WHEAT FLOUR, WATER, YEAST, SALT, DEXTROSE, MALTED BARLEY FLOUR, CALCIUM SULPHATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, ENZYME. PRODUCT NAME: BAGUETTE FRANCAISE PRECUITE INGREDIENTS: FARINE DE BLE ENRICHIE, EAU, LEVURE, SEL, DEXTROSE, FARINE D'ORGE MALTEE, SULFATE DE CALCIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE, ENZYME. 50 241.13 1.1 0.34 0.01 0 526.06 48.87 1.92 1.87 8.81 0 9.02 38.26 3.56 1 SLICE (50 G) 120 0.5 1 0.2 0 0 0 0 260 11 24 8 1 4 1 4 0 8 2 15 1. KEEP FROZEN -18 C (0 F) OR BELOW. 2. BAKE PRODUCT DIRECTLY FROM FREEZER TO OVEN FOR: 12 TO 15 MINUTES AT 375 - 380 F OR (190 - 193 C). MODE D'EMPLOI: 1. GARDER CONGELEE -18 C (0 F) OU DESSOUS. 2. PLACER LE PAIN DIRECTEMENT AU FOUR EN SORTANT DU CONGELATEUR: CUIRE A 375 - 380 F OU (190 - 193 C) PENDANT 12 A 15 MINUTES. MODE D'EMPLOI: 1. GARDER CONGELEE -18 C (0 F) OU DESSOUS. 2. PLACER LE PAIN DIRECTEMENT AU FOUR EN SORTANT DU CONGELATEUR: CUIRE A 375 - 380 F OU (190 - 193 C) PENDANT 12 A 15 MINUTES. 00057592726702 057592726702 72670 CHOCOLATE PUDDING 60/3 OZ PUDDING CHOCOLAT 60/3 OZ 032 PG-032-PUDDING PORTION Published Branded 85 GR 60 8.56 21.74 12.19 30.96 9.19 23.34 13.556 6.15 11.25 5.1 .555 .016 Kosher - Dairy 7 14 365 SKIM MILK, WATER, SUGAR, HYDROGENATED COCONUT OIL, MODIFIED TAPIOCA STARCH, ALKALI PROCESSED COCOA, MODIFIED CORN STARCH, SODIUM CASEINATE (A MILK DERIVATVE), DEXTROSE, SALT, CARRAGEENAN, SODIUM STEAROYL-2-LACTYLATE, XANTHAN GUM, POLYSORBATE 60, SORBITAN MONOSTEARATE, GUAR GUM, COLOUR, ARTIFICIAL FLAVOUR, SODIUM ACID PYROPHOSPHATE. PRODUCT NAME: PUDDING CHOCOLAT INGREDIENTS: LAIT ECREME, EAU, SUCRE, HUILE DE NOIX DE COCO HYDROGENEE, AMIDON DE TAPIOCA MODIFIE, CACAO TRAITE A L ALCALI, AMIDON DE MAIS MODIFIE, CASEINATE DE SODIUM (UN DERIVE DE LAIT), DEXTROSE, SEL, CARRAGHENINE, STEAROYL-2-LACTYLATE DE SODIUM, GOMME DE XANTHANE, POLYSORBATE 60, MONOSTEARATE DE SORBITAN, GOMME DE GUAR, COLORANT, ESSENCE ARTIFICIELLE, PYROPHOSPHATE ACIDE DE SODIUM. 85 168.9 7.81 7.53 0.03 1.22 145.22 22.48 0.19 18.07 2.23 0 0.37 63.86 0.26 3 OZ (85 G) 140 7 10 6 0 6 0 0 125 5 19 6 0 0 15 2 0 0 4 2 1. STORE FROZEN AT -18 C UNTIL READY TO USE. 2. THAW UNDER REFRIGERATION 24 HOURS. 3. DO NOT REFREEZE. THIS WILL CAUSE BREAKDOWN. DO NOT THAW AT ROOM TEMPERATURE. 4. TO HOLD, STORE IN REFRIGERATOR FOR UP TO 14 DAYS OR AT ROOM TEMPERATURE FOR UP TO 3 HOURS. 5. FROZEN SHELF LIFE: 365 DAYS. Suivre les directives sur l’étiquette 00049800628243 049800628243 62824 PLATINUM: XXL OATMEAL RAISIN COOKIE DGH PATE A AVOINE ET RAISINS XXL 143 PG-143-XXL COOKIE DOUGH Published Branded 141.7 GR 60 8 20.32 15.75 40.01 11.75 29.85 20.038 9.09 18.75 8.5 .857 .024 Kosher - Dairy 8 10 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED WHEAT FLOUR, SUGAR, OATS, RAISINS, BUTTER, HYDROGENATED SOYABEAN OIL, WATER, COCONUT, REFINERS' MOLASSES, NATURAL AND ARTIFICIAL FLAVOUR, SODIUM BICARBONATE, HYDROGENATED COTTONSEED OIL, DRIED WHOLE EGG, CINNAMON, SALT, SPICES. MANUFACTURED ON SHARED EQUIPMENT WITH PEANUTS AND TREE NUTS. DO NOT INCLUDE ON THE LABEL (FOR INFORMATION ONLY): FRENCH TRANSLATION: FARINE DE BLE ENRICHIE, SUCRE, AVOINE, RAISINS SECS, BEURRE, HUILE DE SOYA HYDROGENEE, EAU, NOIX DE COCO, MELASSE DE RAFFINEUR, ESSENCE NATURELLE ET ARTIFICIELLE, HUILE DE COTON HYDROGENEE, BICARBONATE DE SODIUM, POUDRE D'OEUF ENTIER, CANNELLE, SEL, EPICES. CONSTRUIT SUR L'EQUIPEMENT PARTAGE AVEC DES ARACHIDES, DES ECROUS D'ARBRE 135 466.61 24.94 11.45 3.75 26.79 272.1 55.77 3.34 28.16 4.77 105.89 0.49 27.93 2.06 1 COOKIE (135 G) 630 34 52 16 5 21 35 12 370 15 76 25 5 18 38 6 15 2 4 20 1. KEEP PRODUCT FROZEN AT 0 F OR BELOW UNTIL READY TO USE. 2. PAN DESIRED AMOUNT OF COOKIE DOUGH ON PARCHMENT LINED SHEET PAN IN A 2 X 3 CONFIGURATION. 3. IF THERE ARE ANY LOOSE TOPPINGS IN THE CASE, PLACE THEM ON THE COOKIES PRIOR TO BAKING. 4. BAKING TIME AND TEMPERATURE GUIDELINES: OVEN TYPE TEMP TIME CONVECTION OVEN: 300 F (150 C) 19 - 23 MINUTES DECK OVEN: 350 F (175 C) 17 - 22 MINUTES RACK OVEN: 300 F (150 C) 18 - 22 MINUTES (NOTE: FOR BEST RESULTS, ALLOW COOKIES TO THAW 30 MINUTES BEFORE BAKING. THAWED COOKIE BAKE TIME WILL BE SLIGHTLY SHORTER. OVEN TEMPERATURES VARY, BAKE COOKIES UNTIL GOLDEN BROWN.) 5. REMOVE FROM OVEN. ALLOW COOKIES TO COOL FOR ONE HOUR BEFORE REMOVING FROM THE PAN. 6. DISPLAY OR PACKAGE AS DESIRED. Suivre les directives sur l’étiquette 00057592291187 057592291187 29118 TDL 45541 CROISSANT CHEESE CROISSANT AU FROMAGE TDL 156 PG-156-TDL PL SWEET GOODS Non Published Private Label 99 GR 120 9.25 23.5 19.38 49.23 13.38 33.99 27.55 12.5 26.25 11.91 1.388 .039 Not Kosher 7 7 120 ENRICHED WHEAT FLOUR (FLOUR, ENZYME, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, HYDROGENATED SOYABEAN AND/OR COTTONSEED OILS, CHEDDAR CHEESE (MILK, BACTERIAL CULTURE, SALT, MICROCRYSTALLINE CELLULOSE, CALCIUM CHLORIDE, ENZYME (RENNET), COLOUR (ANNATTO)), SUGAR, CONTAINS LESS THAN 2% OF THE FOLLOWING: FRUCTOSE, HYDROGENATED CANOLA OIL, SALT, YEAST, GUAR GUM, HYDROGENATED MODIFIED PALM OIL, MONO AND DIGLYCERIDES, EGGS, LOCUST BEAN GUM, LEAVENING (BAKING POWDER (SODIUM BICARBONATE, MONOCALCIUM PHOSPHATE, SODIUM ALUMINUM SULPHATE)), POTASSIUM ACID TARTRATE, SOYA LECITHIN, NATURAL FLAVOUR, DATEM (ACETYLATED ACID ESTERS OF MONO AND DIGLYCERIDES), COLORED WITH (ANNATTO EXTRACT, BETA CAROTENE), TO PRESERVE FRESHNESS (POTASSIUM SORBATE), ARTIFICIAL FLAVOUR, ASCORBIC ACID, CITRIC ACID, AZODICARBONAMIDE. FARINE DE BLE ENRICHIE (FARINE, ENZYME, NIACINAMIDE, FER, MONONITRATE DE THIAMINE, RIBOFLAVINE, ACIDE FOLIQUE), EAU, HUILES DE SOYA OU/ET COTON HYDROGENEES, FROMAGE CHEDDAR (LAIT, CULTURE BACTERIENNE, SEL, CELLULOSE MICROCRYSTALLINE, CHLORURE DE CALCIUM, PRESURE, COLORANT (ROCOUYER)), SUCRE, CONTIENT MOINS DE 2% DE CE QUI SUIT: FRUCTOSE, HUILE DE CANOLA HYDROGENEE, SEL, LEVURE, GOMME DE GUAR, HUILE DE PALMISTE HYDROGENEE MODIFIEE, MONO ET DIGLYCERIDES, OEUFS ENTIERS LIQUIDES, GOMME DE CAROUBIER, POUDRE A PATE (BICARBONATE DE SODIUM, PHOSPHATE MONOCALCIQUE, PHOSPHATE DOUBLE D'ALUMINUM ET DE SODIUM), TARTRATE ACIDE DE POTASSIUM, LECITHINE DE SOYA, ESSENCE NATURELLE, ESTERS TARTRIQUES DE MONO ET DIGLYCERIDES ACETYLES, COLORANT (EXTRAIT DE ROCOUYER, BETA CAROTENE), AGENT DE CONSERVATION (SORBATE DE POTASSIUM), ESSENCE ARTIFICIELLE, ACIDE ASCORBIQUE, ACIDE CITRIQUE, AZODICARBONAMIDE. 80 350.55 20.84 9.61 0.31 5.79 371.54 33.75 1.55 2.77 6.98 0 0 8.43 1.8 1 CROISSANT (80 G) 300 18 28 8 0.3 9 5 2 320 13 29 10 1 5 2 6 0 0 0 10 1. KEEP PRODUCT FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 2. REMOVE DESIRED NUMBER OF SHEETED PIZZA DOUGHS FROM THE FREEZER AND ALLOW EACH TO THAW OVERNIGHT ON OILED PIZZA PANS COVERED WITH PLASTIC. (AS AN ALTERNATIVE, THAW ON PIZZA PANS AND USE THE SAME DAY AFTER 2-3 HOURS THAW TIME AT ROOM TEMPERATURE, 75 F (23 C). MAXIMUM TIME IN RETARDER IS 3 DAYS. 3. REMOVE THAWED SHELLS FROM THE RETARDER (COOLER) AND TRANSFER TO PIZZA PANS. ALLOW DOUGH TO DOUBLE IN SIZE. Suivre les directives sur l’étiquette 00750903910219 91021 JWA UNICED FULL SHEET CHOCOLATE CAKE JWA GATEAU PLAQUE COMPLETE CHOCOLAT 663 PG-663-JWA UNICED SHEET CAKE Published Branded 3.63 KG 3 8.38 21.29 26.13 66.37 18.31 46.51 28.5 12.93 24 10.89 2.32 .066 Kosher - Dairy 5 4 270 INGREDIENTS FOR CANADIAN MARKET: SUGAR, WATER, ENRICHED BLEACHED WHEAT FLOUR, SOYABEAN OIL, ALKALI PROCESSED COCOA, HYDROGENATED SOYABEAN AND COTTONSEED OILS, SKIM MILK POWDER, DRIED EGG WHITE, DRIED EGG YOLK, PROPYLENE GLYCOL MONO AND DIESTERS OF FATS AND FATTY ACIDS, MONO AND DIGLYCERIDES, SODIUM BICARBONATE, SALT, SODIUM ACID PYROPHOSPHATE, NATURAL AND ARTIFICIAL FLAVOUR (CONTAINS MILK INGREDIENTS), MODIFIED TAPIOCA STARCH, POLYSORBATE 60, GLUCOSE SYRUP SOLIDS, SODIUM CASEINATE (A MILK DERIVATIVE), MODIFIED CORN STARCH, MONOCALCIUM PHOSPHATE, SOYA LECITHIN, SODIUM STEAROYL-2-LACTYLATE, GUAR GUM, XANTHAN GUM, COLOUR. PRODUCT NAME: GATEAU PLAQUE COMPLETE CHOCOLAT - SAVEUR NATURELLE ET ARTIFICIELLE INGREDIENTS POUR LE MARCHE CANADIEN: SUCRE, EAU, FARINE DE BLE ENRICHIE BLANCHIE, HUILE DE SOYA, CACAO TRAITE A L'ALCALI, HUILE DE SOYA ET COTON HYDROGENEE, LAIT ECREME EN POUDRE, POUDRE DE BLANC D'OEUF, POUDRE DE JAUNE D'OEUF, GLYCOL DE PROPYLENE MONO ET DIESTERS DES GRAISSES ET DES ACIDES GRAS, MONO ET DIGLYCERIDES, BICARBONATE DE SODIUM, SEL, PYROPHOSPHATE ACIDE DE SODIUM, AROME NATURELLE ET ARTIFICIELLE (CONTIENT DES INGREDIENTS DE LAIT), AMIDON DE TAPIOCA MODIFIE, POLYSORBATE 60, SOLIDES DE SIROP DE GLUCOSE, CASEINATE DE SODIUM (UN DERIVE DE LAIT), AMIDON DE MAIS MODIFIE, PHOSPHATE MONOCALCIQUE, LECITHINE DE SOYA, STEAROYL-2-LACTYLATE DE SODIUM, GOMME DE GUAR, GOMME DE XANTHANE, COLORANT. 80.6 313.63 9.95 2.78 1.26 22.68 614.51 49.14 1.65 30.08 6.88 9.06 0.16 58.31 2.66 1/45 CAKE (80 G) 250 8 12 2 1 16 20 6 500 21 40 13 1 5 24 6 0 0 4 15 HANDLING INSTRUCTIONS NOT REQUIRED. Suivre les directives sur l’étiquette 10049800027357 049800027350 02735 CHOCOLATE PUDDING POUDINGS AU CHOCOLAT 017 PG-017-PUDDING BULK Published Branded 2.3 KG 6 8.63 21.92 18.25 46.36 12.25 31.12 32.65 14.81 30 13.61 1.117 .032 Kosher - Dairy 7 7 365 INGREDIENTS FOR THE CANADIAN MARKET: WATER, SUGAR, HYDROGENATED COCONUT OIL, SKIM MILK POWDER, MODIFIED TAPIOCA STARCH, ALKALI PROCESSED COCOA, MODIFIED CORN STARCH, SODIUM CASEINATE (A MILK DERIVATVE), DEXTROSE, SALT, CARRAGEENAN, SODIUM STEAROYL-2-LACTYLATE, XANTHAN GUM, POLYSORBATE 60, SORBITAN MONOSTEARATE, GUAR GUM, COLOUR, ARTIFICIAL FLAVOUR, SODIUM ACID PYROPHOSPHATE. DO NOT INCLUDE ON THE LABEL (FOR INFORMATION ONLY): FRENCH TRANSLATION: EAU, SUCRE, HUILE DE NOIX DE COCO HYDROGENEE, LAIT ECREME EN POUDRE, AMIDON DE TAPIOCA MODIFIE, CACAO TRAITE A L'ALCALI, AMIDON DE MAIS MODIFIE, CASEINATE DE SODIUM (UN DERIVE DE LAIT), DEXTROSE, SEL, CARRAGHENINE, STEAROYL-2-LACTYLATE DE SODIUM, GOMME DE XANTHANE, POLYSORBATE 60, MONOSTEARATE DE SORBITAN, GOMME DE GUAR, COLORANT, AROME ARTIFICIELLE, PYROPHOSPHATE ACIDE DE SODIUM. 134.1 168.9 7.81 7.53 0.03 1.22 145.22 22.48 0.19 18.07 2.23 0 0.37 63.86 0.26 1/2 CUP (134 G) 230 10 16 10 0 10 0 0 190 8 30 10 0 0 24 3 0 0 8 2 1. STORE FROZEN AT 0 F (-18 C) TO 10 F (-12 C) UNTIL READY TO USE. 2. THAW UNDER REFRIGERATION FOR 36 HOURS. NOTE: DO NOT REFREEZE. THIS WILL CAUSE BREAKDOWN. DO NOT THAW AT ROOM TEMPERATURE. STIR TO CREAMY CONSISTENCY BEFORE SERVING. 3. TO HOLD, STORE IN REFRIGERATOR FOR UP TO 14 DAYS OR AT ROOM TEMPERATURE FOR UP TO 3 HOURS. FROZEN SHELF LIFE: 365 DAYS. LABELED INSTRUCTIONS: STORE FROZEN. THAW UNDER REFRIGERATION. STIR AND SERVE. KEEP REFRIGERATED ONCE OPENED. Suivre les directives sur l’étiquette 00057592767460 057592767460 76746 12" SELF RISING SHEETED PIZZA DOUGH PATE A PIZZA 12" AUTO-LEVANTE 185 PG-185-SELF RISING PZA DAH Published Branded 482 GR 24 7.5 19.05 13.75 34.93 13.5 34.29 26.955 12.23 25.5 11.57 .806 .023 Kosher - Parve 8 6 150 INGREDIENTS FOR CANADIAN MARKET: ENRICHED WHEAT FLOUR, WATER, YEAST, SUGAR, HYDROGENATED SOYABEAN OIL, SALT, SODIUM ALUMINUM PHOSPHATE, SODIUM BICARBONATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID. MANUFACTURED ON SHARED EQUIPMENT WITH SOYA. DO NOT INCLUDE ON THE LABEL (FOR INFORMATION ONLY): INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE, EAU, LEVURE, SUCRE, HUILE DE SOYA HYDROGENEE, SEL, PHOSPHATE DOUBLE D'ALUMINIUM ET DE SODIUM, BICARBONATE DE SODIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE. MANUFACTURE SUR DE L'EQUIPEMENT PARTAGE AVEC DU SOYA. 60.2 222.42 1.94 0.47 0.48 0 689.22 43.08 1.62 3.36 8.17 0 0 15.06 2.53 1/8 PIZZA CRUST (52 G) 130 1 2 0.3 0.3 3 0 0 410 17 26 9 1 4 2 5 0 0 0 10 DECK OVEN: PREHEAT OVEN TO 500 F (260 C), PLACE PIZZA ON A BAKING PAN. PLACE IN OVEN AND BAKE FOR APPROXIMATELY 12 TO 15 MINUTES. OVEN TEMPERATURES MAY VARY, ADJUST BAKING TIME AND TEMPERATURE ACCORDINGLY. PIZZA IS DONE WHEN WHEN CHEESE IS MELTED AND EDGES ARE GOLDEN BROWN. CONVEYOR OVEN: PREHEAT OVEN TO 500 F (260 C), PLACE PIZZA ON A BAKING PAN. PLACE IN OVEN AND BAKE FOR APPROXIMATELY 5 MINUTES. OVEN TEMPERATURES MAY VARY, ADJUST BAKING TIME AND TEMPERATURE ACCORDINGLY. PIZZA IS DONE WHEN WHEN CHEESE IS MELTED AND EDGES ARE GOLDEN BROWN. CONVECTION OVEN: PREHEAT OVEN TO 375 F (190 C), PLACE PIZZA ON A BAKING PAN. PLACE IN OVEN AND BAKE FOR APPROXIMATELY 10 TO 12 MINUTES. OVEN TEMPERATURES MAY VARY, ADJUST BAKING TIME AND TEMPERATURE ACCORDINGLY. PIZZA IS DONE WHEN WHEN CHEESE IS MELTED AND EDGES ARE GOLDEN BROWN. RACK OVEN: PREHEAT OVEN TO 350 F (175 C), PLACE PIZZA ON A BAKING PAN. PLACE IN OVEN AND BAKE FOR APPROXIMATELY 15 TO 18 MINUTES. OVEN TEMPERATURES MAY VARY, (More...) Suivre les directives sur l’étiquette 00057592742023 057592742023 74202 2" TART SHELL (SWEET) TARTELETTES 2" SUCREES 470 PG-470-TART SHELLS Published Branded 14 GR 240 5.63 14.3 15.63 39.7 9.38 23.83 9 4.08 7.5 3.4 .478 .014 NOT KOSHER 9 12 180 ENRICHED WHEAT FLOUR, VEGETABLE SHORTENING (HYDROGENATED SOYABEAN AND COTTONSEED OILS), WATER, SUGAR, ICING SUGAR, SALT, BAKING POWDER, ARTIFICIAL FLAVOUR, COLOUR. FARINE DE BLE ENRICHIE, SHORTENING VEGETALE (HUILE DE SOYA ET COTON HYDROGENEE), EAU, SUCRE, SUCRE A GLACER, SEL, POUDRE A PATE, ESSENCE ARTIFICIELLE, COLORANT. 14 464.73 28.01 6.34 5.02 0 260 48.5 1.56 3.39 4.65 4.83 0 13.15 2.88 1 TART SHELL (14 G) 70 4 6 1 0.5 2 0 0 35 2 7 2 0 0 0 1 1. KEEP FROZEN AT - 180 C (0 F) OR BELOW 2. PLACE DESIRED NMBER OF SHELLS ON PAN AND BAKE IN PREHEATED OVEN AT 177 C (350 F) FOR 10 - 12 MINUTES OR UNTIL GOLDEN BROWN. 3. ALLOW TO COOL BEFORE FILLING WITH A VARIETY OF FILLINGS OR 1. PLACE DESIRED NUMBER OF SHELLS ON PAN AND FILL WITH A VARIETY OF PREPARED FILLINGS. 2. BAKE AT 177 C (350 F) FOR 18 - 24 MINUTES OR UNTIL GOLDEN BROWN. MODE D EMPLOI: 1. GARDER CONGELE A - 18 C (0 F) OU MOINS. 2. PLACER LE NOMBRE DESIRE DE TARTELETTES DANS UN MOULE ET CUIRE DANS UN FOUR PREALABLEMENT CHAUFFE A 177 C (350 F) PENDANT 10 A 12 MINUTES OU JUSQU A CE QU ELLES SOIENT DOREES. 3. LAISSER REFROIDIR AVANT DE GARNIR D UNE VARIETE DE GARNITURES. OU 1. PLACER LE NOMBRE DESIRE DE TARTELETTES DANS UN MOULE ET REMPLIR D UNE VARIETE DE GARNITURES PREPAREES. 2. CUIRE A 177 C (350 F) PENDANT 18 A 24 MINUTES OU JUSQU A CE QU ELLES SOIENT DOREES. 00773889117830 773889117830 11783 PROOFED LATTICE DANISH DGH-CHERRY ART FL PÂTES ÉTUVÉES DANOISES ENTRELACEES CERISES 085 PG-085-FTO/PROOFED LAMINATE Non Published Branded 92 GR 50 7 17.78 17.88 45.42 12.63 32.08 12.656 5.74 10.16 4.61 .915 .026 Kosher - Dairy 11 8 120 INGREDIENTS FOR THE CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, CHERRY FILLING (CHERRIES (MAY CONTAIN PITS), GLUCOSE-FRUCTOSE, WATER, MODIFIED CORN STARCH, SUGAR, SALT, CITRIC ACID, ARTIFICIAL FLAVOUR, SODIUM CITRATE, GUAR GUM, PRESERVATIVES (POTASSIUM SORBATE, SODIUM BENZOATE), COLOUR), WATER, PALM OIL, SUGAR, YEAST, CANOLA AND/OR SOYABEAN OIL, WHEY (A MILK DERIVATIVE), SALT, DRIED EGG YOLK, NATURAL AND ARTIFICIAL FLAVOUR, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, MONO AND DIGLYCERIDES, SODIUM STEAROYL-2-LACTYLATE, WHEY PROTEIN CONCENTRATE (A MILK DERIVATVE), CORN SYRUP SOLIDS, SOYA LECITHIN, ASCORBIC ACID, COLOUR, AZODICARBONAMIDE. PRODUCT NAME: PATE DE PATISSERIE DANOISE A TREILLIS DE CERISE (PREFERMENTEE) - AROME ARTIFICIELLE INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, REMPLISSAGE AUX CERISES (CERISES (PEUT CONTENIR DES NOYOUX), GLUCOSE FRUCTOSE, EAU, AMIDON DE MAIS MODIFIÉ, SUCRE, SEL, ACIDE CITRIQUE, AROME ARTIFICIELLE, CITRATE DE SODIUM, GOMME DE GUAR, AGENTS DE CONSERVATION (SORBATE DE POTASSIUM, BENZOATE DE SODIUM), COLORANT), EAU, HUILE DE PALMISTE, SUCRE, LEVURE, HUILE DE CANOLA ET/OU SOYA, LACTOSERUM (UN DERIVE DE LAIT), SEL, JAUNE D'OEUF SEC, AROME NATURELLE ET ARTIFICIELLE, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, MONO ET DIGLYCERIDES, STEAROYL-2-LACTYLATE DE SODIUM, PROTEINE DE PETIT-LAIT CONCENTRE (UN DERIVE DE LAIT), SOLIDES DE SIROP DE GLUCOSE, LECITHINE DE SOYA, ACIDE ASCORBIQUE, COLORANT, AZODICARBONAMIDE. 92 283.18 11.02 4.87 0.13 4.64 252.21 40.97 1.36 13.22 5.03 12.72 7.59 22.25 1.59 1 DANISH (85 G) 260 10 16 4.5 0.1 23 5 1 230 10 38 13 1 5 12 5 2 10 2 10 STORE FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 1. REMOVE DESIRED AMOUNT FROM THE SHIPPER. PARTIALLY USED BOXES SHOULD BE RESEALED AND RETURNED TO THE FREEZER IMMEDIATELY. 2. PLACE 12 PASTRIES ON A SILICONE PAPER LINED SHEET PAN. 3. BAKE: CONVECTION OVEN: 300 F (150 C); 14 - 16 MINUTES RACK OVEN: 350 F (180 C); 14 - 16 MINUTES DECK OVEN: 375 F (190 C); 14 - 16 MINUTES 4. WHILE WARM, BRUSH WITH HEAVY SUGAR SYRUP. WHEN COOL, FINISH WITH VANILLA STRING ICING. NOTE: PRE-PROOFED PASTRIES ARE VERY DELICATE. PLEASE HANDLE CAREFULLY. Suivre les directives sur l’étiquette 00049800896901 049800896901 89690 HOAGIE ROLL PETIT PAIN MINI SOUS-MARIN (HOAGIE) 303 PG-303-PARBAKED ROLLS Published Branded 114 GR 75 15.38 39.07 23.88 60.66 13.25 33.66 21.337 9.68 18.75 8.5 2.816 .08 Kosher - Parve 7 5 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNLEACHED WHEAT FLOUR, WATER, YEAST, SALT, DEXTROSE, MALTED BARLEY FLOUR, CALCIUM SULPHATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, ENZYME. PRODUCT NAME: PETIT PAIN MINI SOUS-MARIN (HOAGIE) INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, LEVURE, SEL, DEXTROSE, FARINE D'ORGE MALTEE, SULFATE DE CALCIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE, ENZYME. 113.4 241.47 1.1 0.34 0.01 0 526.8 48.94 1.93 1.87 8.82 0 9.03 38.31 3.56 1 ROLL (113 G) 270 1.5 2 0.4 0 2 0 0 600 25 55 18 2 9 2 10 0 15 4 30 Baking Instructions Oven Temp From Frozen State From Thawed State Convection 350 F (175 C) Rolls/Breadsticks 5-12 Min. Rolls/Breadsticks 5-12 Min. Breads 8-15 Min. Breads 8-12 Min. Deck or Rack 375 F (190 C) Rolls/Breadsticks 10-15 Min. Rolls/Breadsticks 8-12 Min. Breads 10-15 Min. Breads 8-12 Min. Conveyor/Impinger 425 F (220 C) Rolls/Breadsticks 5-8 Min. Rolls/Breadsticks 5-8 Min. Breads 5-8 Min. Breads 5-8 Min. Suggested times and temps will vary by operation. Mode de cuisson Four Temperature Congele Decongele Convection 350 F Petits pains/Batonnets 5 a 12 min. Petits pains/Batonnets 5 a 12 min. (175 C) Pains 8 a 15 min. Pains 8 a 12 min. A etages ou chariot 375 F Petits pains/Batonnets 10 a 15 min. Petits pains/Batonnets 8 a 12 min. (190 C) Pains 10 a 15 min. Pains 8 a 12 min. Convoyeur/Impinge 425 F Petits pains/Batonnets 5 a 8 min. Petits pains/Batonnets 5 a 8 min. (220 C) Pains 5 a 8 min Pains 5 a 8 min. Les (More...) Mode de cuisson Four Temperature Congele Decongele Convection 350 F Petits pains/Batonnets 5 a 12 min. Petits pains/Batonnets 5 a 12 min. (175 C) Pains 8 a 15 min. Pains 8 a 12 min. A etages ou chariot 375 F Petits pains/Batonnets 10 a 15 min. Petits pains/Batonnets 8 a 12 min. (190 C) Pains 10 a 15 min. Pains 8 a 12 min. Convoyeur/Impinge 425 F Petits pains/Batonnets 5 a 8 min. Petits pains/Batonnets 5 a 8 min. (220 C) Pains 5 a 8 min Pains 5 a 8 min. Les temperatures et les temps de cuisson varieront 00049800107250 049800107250 10725 CREAM CHEESE ICING GLACAGE AU FROMAGE A LA CREME 867 PG-867-CAKE ICINGS Published Branded 7.2 KG 1 9.5 24.13 9.75 24.77 9.75 24.77 17.49 7.93 16 7.26 .523 .015 Kosher - Dairy 4 20 180 INGREDIENTS FOR CANADIAN MARKET: SUGAR, HYDROGENATED SOYABEAN AND PALM OILS, CREAM CHEESE (MILK, CREAM, BACTERIAL CULTURE, SALT, CAROB BEAN GUM), WATER, CORN STARCH, VINEGAR, DEXTROSE, MONO AND DIGLYCERIDES, SALT, PRESERVATIVE (POTASSIUM SORBATE, SODIUM BENZOATE), ARTIFICIAL FLAVOUR, CITRIC ACID, SOYA LECITHIN, POLYSORBATE 60, SKIM MILK POWDER, COLOUR, VITAMIN A. PRODUCT NAME: GLACAGE AU FROMAGE A LA CREME INGREDIENTS POUR LE MARCHE CANADIEN: SUCRE, HUILE DE SOYA ET PALME HYDROGENEE, FROMAGE A LA CREME (LAIT, CREME, CULTURE BACTERIENNE, SEL, GOMME DE CAROUBE), EAU, AMIDON DE MAIS, VINAIGRE, DEXTROSE, MONO ET DIGLYCERIDES, SEL, AGENTS DE CONSERVATION (SORBATE DE POTASSIUM, BENZOATE DE SODIUM), ESSENCE ARTIFICIELLE, ACIDE CITRIQUE, LECITHINE DE SOYA, POLYSORBATE 60, LAIT ECREME EN POUDRE, COLORANT, VITAMINE A. 35 481.8 28.03 9.23 7.53 10.71 132.17 56.75 0.06 53.64 0.64 68.35 0.02 7.61 0.01 2 TBSP (35 G) 170 10 15 3 2.5 29 5 1 45 2 20 7 0 0 19 0.2 2 0 0 0 1. BEST WHEN STORED BELOW 80 F (27 C). MODE D'EMPLOI: 1. MEILLEUR LORSQUE CONSERVÉ À UNE TEMPÉRATURE DE MOINS DE 80 F (27C). MODE D'EMPLOI: 1. MEILLEUR LORSQUE CONSERVÉ À UNE TEMPÉRATURE DE MOINS DE 80 F (27C). 10057592727928 057592727921 72792 EUROPEAN STYLE WHIP TOPPING (CANADA) GARNITURE A FOUETTE GENRE EUROPEENE 005 PG-005- FROZEN RTW Published Branded 4 KG 4 10.06 25.55 11.81 30 11.81 30 37.876 17.18 35.27 16 .812 .023 Kosher - Parve 5 11 365 WATER, GLUCOSE-FRUCTOSE, HYDROGENATED PALM KERNEL OIL, SUGAR, GLUCOSE SYRUP, SOYA PROTEIN CONCENTRATE, MODIFIED CELLULOSE, POLYSORBATE 60, ARTIFICIAL FLAVOR, SOYA LECITHIN, POLYGLYCEROL ESTERS OF FATTY ACIDS, POTASSIUM SORBATE, SALT, PROPYLENE GLYCOL ALGINATE, SODIUM CITRATE, XANTHAN GUM, SODIUM ACID PYROPHOSPHATE, COLOUR, NATURAL FLAVOUR, MALTOL. PRODUCT NAME: GARNITURE A FOUETTE GENRE EUROPEENE UN PRODUIT OLEAGINEUX COMESTIBLE INGREDIENTS: EAU, GLUCOSE-FRUCTOSE, HUILE DE PALMISTE HYDROGENEE, SUCRE, SIROP DE GLUCOSE, PROTEINE DE SOYA CONCENTRE, CELLULOSE MODIFIE, POLYSORBATE 60, ESSENCE ARTIFICIELLE, LECITHINE DE SOYA, ESTERS POLYGLYCEROLIQUES D'ACIDES GRAS, SORBATE DE POTASSIUM, SEL, ALGINATE DE PROPYLENEGLYCOL, CITRATE DE SODIUM, GOMME DE XANTHANE, PYROPHOSPHATE ACIDE DE SODIUM, COLORANT, ESSENCE NATURELLE, MALTOL. 15 248.61 17.66 16.29 0.61 0.02 45.42 22.12 0.46 19.41 0.32 0.05 0.02 2.66 0.09 58 ML (15 G) 35 2.5 2.5 0 0 5 3 0 3 1. THAW IF FROZEN, SHAKE WELL, PLACE IN CHILLED BOWL AND BEAT AT MEDIUM SPEED UNTIL TOPPING FORMS SOFT PEAK, TOPPING LOSES ITS GLOSS AND PULLS AWAY FROM THE SIDES OF THE BOWL. MODE D'EMPLOI: 1. FAIRE DEGELER LA GARNITURE SI ELLE EST CONGELEE. BIEN L'AGITER, ET LA VERSER DANS UN BOL FROID ET LA FOUETTER A VITESSE MOYENNE JUSQU'A CE QU ELLE FORME DES PICS MOUS, QUE LA GARNITURE PERDE SA BRILLIANCE ET JUSQU'A CE QU ELLE SE DECOLLE DES PAROIS DE BOLE. MODE D'EMPLOI: 1. FAIRE DEGELER LA GARNITURE SI ELLE EST CONGELEE. BIEN L'AGITER, ET LA VERSER DANS UN BOL FROID ET LA FOUETTER A VITESSE MOYENNE JUSQU'A CE QU ELLE FORME DES PICS MOUS, QUE LA GARNITURE PERDE SA BRILLIANCE ET JUSQU'A CE QU ELLE SE DECOLLE DES PAROIS DE BOLE. 00057592028172 057592028172 02817 TDL 46859 MACADAMIA NUT COOKIE DGH XT PATE A BISCUITS NOIX MACADAMIA XT 051 PG-051-PL COOKIE DOUGH Non Published Private Label 35.44 GR 300 8.75 22.23 13.25 33.66 10.75 27.31 24.772 11.24 23.44 10.63 .721 .02 Not Kosher 7 12 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED BLEACHED WHEAT FLOUR, SUGAR, VEGETABLE SHORTENING (CANOLA OIL, HYDROGENATED COTTONSEED OIL), WHITE CONFECTIONARY DROPS (SUGAR, COCOA BUTTER, POWDERED WHOLE MILK, SOYA LECITHIN, NATURAL FLAVOUR), GLUCOSE-FRUCTOSE, WATER, SOYABEAN OIL, MACADAMIA NUTS, MODIFIED CORN STARCH, REFINER'S MOLASSES, SALT, BAKING POWDER, SOYA FLOUR, SODIUM BICARBONATE, NATURAL AND ARTIFICIAL FLAVOUR, SOYA LECITHIN, COLOUR. MANUFACTURED ON SHARED EQUIPMENT WITH PEANUTS AND TREE NUTS. PRODUCT NAME: 46859 PATE A BISCUITS NOIX MACADAMIA XT INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE BLANCHIE, SUCRE, SHORTENING VEGETAL (HUILE DE CANOLA, HUILE DE GRAINES DE COTON HYDROGENEE), PETIT MORCEAUX DE BISCUIT BLANC (SUCRE, BEURRE DE CACAO, LAIT ENTIER EN POUDRE, LECITHINE DE SOYA, AROME NATURELLE), GLUCOSE-FRUCTOSE, EAU, HUILE DE SOYA, NOIX DE MACADAMIA, AMIDON DE MAIS MODIFIE, MELASSE DE RAFFINEUR, SEL, POUDRE A PATE, FARINE DE SOYA, BICARBONATE DE SODIUM, AROME NATURELLE ET ARTIFICIELLE, LECITHINE DE SOYA, COLORANT. PRODUIT AVEC UN EQUIPMENT AYANT ETE EN CONTACT AVEC DES ARACHIDES ET DES NOIX. 35.4 483.13 27.02 5.17 0.49 0.8 429.67 55.63 1.14 29.15 4.23 16.21 0.13 51.3 1.79 1 COOKIE (32 G) 170 10 15 2 0.2 2 0 0 150 6 20 7 0 0 10 1 0 0 2 4 HANDLING INSTRUCTIONS NOT REQUIRED PER CUSTOMER. Suivre les directives sur l’étiquette 00049800111363 049800111363 11136 NOBLE ROMANS BREADSTICKS BATONNETS DE PAIN NOBLE ROMAN 093 PG-093-PL BREAD DOUGH Non Published Private Label 43 GR 216 6.5 16.51 15.38 39.07 9.13 23.19 21.351 9.68 20.25 9.19 .528 .015 Not Kosher 8 11 120 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, SOYABEAN OIL, SUGAR, SALT, ASCORBIC ACID, ENZYME. PRODUCT NAME: BATONNET DE PAIN INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, LEVURE, HUILE DE SOYA, SUCRE, SEL, ACIDE ASCORBIQUE, ENZYME. 42.5 234.71 3.01 0.37 0.04 0 350.7 43.19 1.74 1.19 8.71 0 0 11.1 2.66 1 BREADSTICK (36 G) 100 1.5 2 0.2 0 1 0 0 150 6 18 6 1 3 1 4 0 0 0 8 HANDLING INSTRUCTIONS NOT REQUIRED. THIS PRODUCT IS PRODUCED FOR USE BY AUTHORIZED OPERATORS OF NOBLE ROMAN'S INC., ONLY. UNAUTHORIZED USE IS PROHIBITED. L'UTILISATION DE CE PRODUIT EST UNIQUEMENT RESERVEE AUX OPERATEURS AUTORISES DE NOBLE ROMAN'S INC. TOUTE UTILISATION NON AUTORISEE EST INTERDITE. ESTE PRODUCTO SE PRODUCE UNICAMENTE PARA EL USO DE OPERADORES AUTORIZADOS DE NOBLE ROMAN'S INC. SE PROHIBE EL USO NO AUTORIZADO. 00049800346062 34606 PIZZA DOUGH BALL BOULE DE PATE A PIZZA 5 ONCE 027 PG-027-PIZZA DOUGH Published Branded 142 GR 96 9.13 23.19 15.81 40.16 11.56 29.36 31.5 14.29 30 13.61 .966 .027 Kosher - Parve 7 10 120 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, SOYABEAN OIL, GLUCOSE-FRUCTOSE, SALT, SODIUM STEAROYL-2-LACTYLATE, ASCORBIC ACID. PRODUCT NAME: BOULE DE PATE A PIZZA INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, LEVURE, HUILE DE SOYA, GLUCOSE-FRUCTOSE, SEL, STEAROYL-2-LACTYLATE DE SODIUM, ACIDE ASCORBIQUE. 61 230.95 2.9 0.68 0.05 0 411.86 43.5 1.62 1.59 7.7 0 0.05 6.93 2.61 1/2 PIZZA CRUST (61 G) 150 2 3 0.4 0 0 0 0 270 11 28 9 1 4 1 5 0 0 0 10 1. KEEP PRODUCT FROZEN AT - 18 C (0 F) OR BELOW UNTIL READY TO USE. 2. REMOVE DESIRED NUMBER OF DOUGH BALLS FROM THE FREEZER AND ALLOW EACH TO THAW OVERNIGHT IN RETARDER (COOLER) ON OILED PANS COVERED WITH PLASTIC TO PREVENT DRYING. (AS AN ALTERNATIVE, USE THE SAME DAY AFTER 1-4 HOURS THAW TIME AT ROOM TEMPERATURE, 24 C (75 F). SMALL DOUGH BALLS THAW FASTER THAN LARGE ONES. 3. REMOVE DOUGH BALLS FROM THE RETARDER (COOLER) AND DUST EACH WITH FLOUR. 4. TO EASE STRETCHING, ALLOW THE DOUGH TO SIT AT ROOM TEMPERATURE FOR 30 MINUTES OR MORE BEFORE SHAPING. 5. SHAPE THE DOUGH BALL TO FIT THE DESIRED PAN USING A MECHANICAL SHEETER, ROLLING PIN, OR BY HAND. 6. PLACE PIZZA DOUGH ON AN OILED PIZZA PAN AND CAREFULLY DOCK TO MINIMIZE BLISTERING AND/OR BUBBLING DURING BAKING. 7. BRUSH CRUST WITH OIL OR COVER WITH PLASTIC AND LET STAND AT ROOM TEMPERATURE FOR APPROXIMATELY 1 - 2 HOURS UNTIL DESIRED THICKNESS IS OBTAINED. 8. ADD SAUCE, CHEESE AND TOPPINGS. 9. BAKING: DECK (More...) Suivre les directives sur l’étiquette 00049800040366 049800040366 04036 WHITE CREME FILLED DONUT BEIGNETS FOURRES CREME PATISSIERE 067 PG-067-FRIED DONUTS Published Branded 77.96 GR 96 12.38 31.45 19.63 49.86 13 33.02 21.18 9.61 18 8.16 1.828 .052 Kosher - Dairy 7 7 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, GLUCOSE-FRUCTOSE, PALM OIL, DEXTROSE, HYDROGENATED SOYABEAN OIL, SOYABEAN OIL, YEAST, MONO AND DIGLYCERIDES, HYDROGENATED COTTONSEED OIL, SALT, SOYA FLOUR, WHEY POWDER (A MILK DERIVATIVE), SODIUM ACID PYROPHOSPHATE, HYDROGENATED COCONUT AND PALM KERNEL OIL, ACETIC ACID ESTER OF MONOGLYCERIDES, GLUCOSE SYRUP SOLIDS, SODIUM BICARBONATE, NATURAL AND ARTIFICIAL FLAVOUR, SODIUM STEAROYL-2-LACTYLATE, SODIUM CASEINATE (A MILK DERIVATIVE), COLOUR, PROPYLENE GLYCOL MONO FATTY ACID ESTERS, PRESERVATIVE (CALCIUM PROPIONATE), SKIM MILK POWDER, MODIFIED CELLULOSE, GUAR GUM, LACTYLIC ESTERS OF FATTY ACIDS, XANTHAN GUM, ASCORBIC ACID. MANUFACTURED ON SHARED EQUIPMENT WITH EGGS. FOR INFORMATION ONLY - DO NOT PUT ON LABEL INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, GLUCOSE-FRUCTOSE, HUILE DE PALM, DEXTROSE, HUILE DE SOYA HYDROGENEE, HUILE DE SOYA, LEVURE, MONO ET DIGLYCERIDES, HUILE DE COTON HYDROGENEE, SEL, FARINE DE SOYA, POUDRE DE PETIT-LAIT (UN DERIVE DE LAIT), PYROPHOSPHATE ACIDE DE SODIUM, HUILE DE NOIX DE COCO ET PALMISTE HYDROGENEE, ESTERS D'ACIDE ACETIQUE DES MONOGLYCERIDES, SOLIDES DE SIROP DE GLUCOSE, BICARBONATE DE SODIUM, AROME NATURELLE ET ARTIFICIELLE, STEAROYL-2-LACTYLATE DE SODIUM, CASEINATE DE SODIUM (UN DERIVE DE LAIT), COLORANT, ESTERS MONOACIDES GRAS DE PROPYLENEGLYCOL, AGENTS DE CONSERVATION (PROPIONATE DE CALCIQUE), LAIT ECREME EN POUDRE, CELLULOSE MODIFIE, GOMME DE GUAR, ESTERS LACTYLIQUES D'ACIDES GRAS, GOMME DE XANTHANE, ACIDE ASCORBIQUE. 87.9 405.57 24.44 12.44 0.37 0.02 361.68 41.79 0.48 14.2 5.16 0 0.02 11.52 1.24 1 DONUT (87 G) 360 21 33 11 0.3 56 0 0 320 13 37 12 0 0 12 5 0 0 0 8 1. PLACE 4 X 6 ON LINED SHEET PAN. 2. THAW FOR 60 MINUTES AT ROOM TEMPERATURE. 3. HEAT AT 375 F (190 C) FOR 2 - 3 MINUTES. 4. FINISH: GLAZE SUGAR IMMEDIATELY, ICE OR DONUT SUGAR WHEN COOL. KEEP FROZEN 0 F (-18 C) OR BELOW Suivre les directives sur l’étiquette 00049800040014 049800040014 04001 BAVARIAN FILLED DONUT (ZTF - US ONLY) BEIGNETS FOURRES CREME BAVAROISE 067 PG-067-FRIED DONUTS Published Branded 92.14 GR 96 12.38 31.45 19.63 49.86 13 33.02 21.195 9.61 19.5 8.85 1.828 .052 Kosher - Dairy 7 7 270 INGREDIENTS FOR CANADIAN MARKET: WATER, ENRICHED UNBLEACHED WHEAT FLOUR, PALM OIL, SUGAR, GLUCOSE-FRUCTOSE, DEXTROSE, SOYABEAN OIL (TBHQ ADDED TO PRESERVE FRESHNESS), YEAST, MODIFIED CORN STARCH, MODIFIED TAPIOCA STARCH, SALT, SOYA FLOUR, WHEY POWDER (A MILK DERIVATIVE), MONOGLYCERIDES, SODIUM ACID PYROPHOSPHATE, NATURAL AND ARTIFICIAL FLAVOUR, HYDROGENATED SOYABEAN AND/OR COTTONSEED OIL, SODIUM BICARBONATE, CARRAGEENAN, SODIUM STEAROYL-2-LACTYLATE, PRESERVATIVE (SORBIC ACID, CALCIUM PROPIONATE), POTASSIUM CHLORIDE, COLOUR, SKIM MILK POWDER, MODIFIED CELLULOSE, GUAR GUM, XANTHAN GUM, POLYSORBATE 60, ASCORBIC ACID. MANUFACTURED ON SHARED EQUIPMENT WITH EGGS FOR INFORMATION ONLY - DO NOT PUT ON LABEL INGREDIENTS POUR LE MARCHE CANADIEN: EAU, FARINE DE BLE ENRICHIE NON-BLANCHIE, HUILE DE PALM, SUCRE, GLUCOSE-FRUCTOSE, DEXTROSE, HUILE DE SOYA (AGENTS DE CONSERVATIONS (TBHQ)), LEVURE, AMIDON DE MAIS MODIFIE, AMIDON DE TAPIOCA MODIFIE, SEL, FARINE DE SOYA, POUDRE DE PETIT-LAIT (UN DERIVE DE LAIT), MONOGLYCERIDES, PYROPHOSPHATE ACIDE DE SODIUM, AROME NATURELLE ET ARTIFICIELLE, HUILE DE SOYA ET/OU COTON HYDROGENEE, BICARBONATE DE SODIUM, CARRAGHENINE, STEAROYL-2-LACTYLATE DE SODIUM, AGENTS DE CONSERVATION (ACIDE SORBIQUE, PROPIONATE DE CALCIQUE), POTASSIUM CHLORIDE, COLORANT, LAIT ECREME EN POUDRE, CELLULOSE MODIFIE, GOMME DE GUAR, GOMME DE XANTHANE, POLYSORBATE 60, ACIDE ASCORBIQUE. PRODUIT AVEC UN EQUIPEMENT AYANT ETE EN CONTACT AVEC L'OEUF 92 316.84 18.41 9.32 0.39 0.02 357.04 33.31 0.48 8.57 4.74 0 0.02 10.63 1.12 1 DONUT (92 G) 290 17 26 9 0.4 45 0 0 330 14 31 10 0 0 8 4 0 0 0 8 KEEP FROZEN 0 F (-18 C) OR BELOW 1. PLACE 4 X 6 ON LINED SHEET PAN. 2. THAW FOR 60 MINUTES AT ROOM TEMPERATURE. 3. HEAT AT 375 F (190 C) FOR 2 - 3 MINUTES. 4. FINISH: GLAZE OR GRANULATED SUGAR IMMEDIATELY, ICE OR DONUT SUGAR WHEN COOL. Suivre les directives sur l’étiquette 00057592492935 057592492935 49293 DELI STYLE CARAWAY BREAD PATE A PAIN DE SEIGLE/CARVI 305 PG-305-MULTI GRAIN RYE Published Branded 553 GR 24 8.13 20.65 15.81 40.16 11.56 29.36 30.789 13.97 29.25 13.27 .86 .024 Kosher - Parve 8 10 90 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, RYE FLOUR, YEAST, CARAWAY SEEDS, GLUCOSE-FRUCTOSE, SALT, SOYABEAN OIL, GROUND CARAWAY SEEDS, SODIUM STEAROYL-2-LACTYLATE, FUMARIC ACID, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, SPICES, ACETIC ACID, ASCORBIC ACID, ONION POWDER, ENZYME. PRODUCT NAME: PATE A PAIN DE CARVI DELI STYLE INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, FARINE DE SEIGLE, LEVURE, GRAINES DE CARVI, GLUCOSE-FRUCTOSE, SEL, HUILE DE SOYA, GRAINES DE CARVI MOULLUES, STEAROYL-2-LACTYLATE DE SODIUM, ACIDE FUMARIQUE, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, EPICES, ACIDE ACETIQUE, ACIDE ASCORBIQUE, POUDRE D'OIGNON, ENZYME. 56.5 225.2 2.55 0.5 0.02 0 602.22 42.44 3.37 1.13 8.12 0.14 0.02 29.46 2.19 1 SLICE (50 G) 130 1.5 2 0.3 0 1 0 0 340 14 24 8 2 8 1 5 0 0 2 8 1. PLACE PRODUCT IN GREASED 20 OZ (567 G) BREAD PANS. 2. RETARD OVERNIGHT AT 38 F - 42 F (3 C - 6 C) FOR 12 - 16 HOURS. 3. PROOF AT 95 F (35 C) AND 85 % RH UNTIL PRODUCT REACHES 1/2 THE HEIGHT OF THE BREAD PAN. 4. TOP WITH TOPPING OF CHOICE. 5. LET SIT AT ROOM TEMPERATURE FOR 15 MINUTES. 6. CUT TWO DIAGONAL CUTS ON SURFACE OF LOAF. 7. BAKE IN A RACK OVEN AT 400 F (205 C) FOR 20 - 25 MINUTES OR TO A MEDIUM GOLDEN COLOR. MODE D'EMPLOI: 1. PLACER LE PRODUIT DANS DES MOULES A PAIN GRAISSES DE 20 ON (567 GR). 2. PLACER DANS LA CHAMBRE A FERMENTATION FROIDE (REFRIGERATEUR) A UNE TEMPERATURE ENTRE 38 F ET 42 F (3 C A 6 C) PENDANT 12 A 16 HEURES. 3. ETUVER A 95 F (35 C) AVEC UN TAUX D'HUMIDITE RELATIVE DE 85% JUSQU'A CE QUE LE PRODUIT ATTEIGNE LA MOITIE DE LA HAUTEUR DU MOULE A PAIN. 4. GARNIR AVEC LES GARNITURES DE VOTRE CHOIX. 5. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 15 MINUTES. 6. PRATIQUER DEUX INCISIONS EN DIAGONAL SUR LA SURFACE DU PAIN. 7. CUIRE DANS LE (More...) MODE D'EMPLOI: 1. PLACER LE PRODUIT DANS DES MOULES A PAIN GRAISSES DE 20 ON. (567 GR). 2. PLACER DANS LA CHAMBRE A FERMENTATION FROIDE (REFRIGERATEUR) A UNE TEMPERATURE ENTRE 38 F ET 42 F (3 C A 6 C) PENDANT 12 A 16 HEURES. 3. ETUVER A 95 F (35 C) AVEC UN TAUX D'HUMIDITE RELATIVE DE 85% JUSQU'A CE QUE LE PRODUIT ATTEIGNE LA MOITIE DE LA HAUTEUR DU MOULE A PAIN. 4. GARNIR AVEC LES GARNITURES DE VOTRE CHOIX. 5. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 15 MINUTES. 6. PRATIQUER DEUX INCISIONS EN DIAGONAL SUR LA SURFACE DU PAIN. 7. CUIRE DANS LE FOUR A CHARIOT A 400 F (205 C) PENDANT 20 A 25 MINUTES OU JUSQU'A L'OBTENTION D'UNE COULEUR DOREE MOYENNE. 0773889117267 11726 FLD DAN DGH MINI BITE-APL ART FL GOLDN MINI-BOUCHEES AUX POMMES 065 PG-065-DANISH DOUGH Non Published Branded 28.3 GR 300 7 17.78 17.88 45.42 12.63 32.08 21.25 9.64 18.75 8.5 .915 .026 Kosher - Parve 7 8 120 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, APPLE FILLING (APPLES, HIGH FRUCTOSE CORN SYRUP, WATER, MODIFIED CORN STARCH, SUGAR, SALT, MALIC ACID, ARTIFICIAL FLAVOUR, CINNAMON, SODIUM CITRATE, COLOUR, GUAR GUM, PRESERVATIVES (POTASSIUM SORBATE, SODIUM BENZOATE, SULFITING AGENTS)), WATER, MODIFIED PALM OIL, SUGAR, YEAST, CANOLA AND/OR SOYABEAN OIL, MARGARINE (VEGETABLE OILS (PALM, CANOLA, MODIFIED PALM), WATER, MONO AND DIGLYCERIDES, PRESERVATIVE (POTASSIUM SORBATE), CITRIC ACID, ARTIFICIAL FLAVOUR, VITAMIN A, VITAMIN D), SALT, SOYA FLOUR, MONO AND DIGLYCERIDES, SODIUM STEAROYL-2-LACTYLATE, ARTIFICIAL FLAVOUR, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, SODIUM BICARBONATE, SODIUM ACID PYROPHOSPHATE, PRESERVATIVE (SODIUM PROPIONATE), SOYA LECITHIN, COLOUR, ASCORBIC ACID, AZODICARBONAMIDE. PRODUCT NAME: MINI BOUCHEE DANOISE FOURREE DE POMMES - AROME ARTIFICIEL INGRÉDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, REMPLISSAGE AUX POMMES (POMMES, GLUCOSE FRUCTOSE, EAU, AMIDON DE MAIS MODIFIE, SUCRE, SEL, ACIDE MALIQUE, AROME ARTIFICIELLE, CANNELLE, CITRATE DE SODIUM, COLORANT, GOMME DE GUAR, AGENTS DE CONSERVATION (SORBATE DE POTASSIUM, BENZOATE DE SODIUM, AGENT SULFUREUX)), EAU, HUILE DE PALMISTE MODIFIE, SUCRE, LEVURE, HUILE DE CANOLA ET/OU SOYA, MARGARINE (HUILE VEGETALE (PALMISTE, CANOLA, PALMISTE MODIFIE), EAU, MONO ET DIGLYCERIDES, AGENT DE CONSERVATION (SORBATE DE POTASSIUM), ACIDE CITRIQUE, AROME ARTIFICIELLE, VITAMINE A, VITAMINE D), SEL, FARINE DE SOYA, MONO ET DIGLYCERIDES, STEAROYL-2-LACTYLATE DE SODIUM, AROME ARTIFICIELLE, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, BICARBONATE DE SODIUM, PYROPHOSPHATE ACIDE DE SODIUM, AGENT DE CONSERVATION (PROPIONATE DE SODIUM), LECITHINE DE SOYA, COLORANT, ACIDE ASCORBIQUE, AZODICARBONAMIDE. 56 303.75 13.31 5.85 0.15 0 420.74 40.66 1.58 13.31 5.33 0.34 7.13 16.88 1.65 2 DANISHES (52 G) 170 7 11 3.5 0.1 17 0 0 240 10 23 8 1 4 7 3 0 6 0 6 KEEP FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 1. REMOVE DESIRED AMOUNT OF DANISH DOUGH FROM THE CASE. RESEAL AND RETURN PARTIALLY USED CASE TO THE FREEZER IMMEDIATELY. 2. PLACE 28 MINI BITES ON A PARCHMENT PAPER LINED FULL SHEET PAN; COVER WITH PLASTIC. 3. DEFROST COMPLETELY AT ROOM TEMPERATURE OR IN COOLER OVERNIGHT. 4. PROOF DANISH AT 85-90 F (29-32 C) AND 75% HUMIDITY FOR 30-35 MINUTES OR UNTIL DOUBLE IN SIZE. 5. BAKING GUIDELINES: BAKE IN PRE-HEATED CONVENTIONAL/ RACK OVEN: 350-360 F (175-180 C); CONVECTION OVEN: 300-315 F(150-160 C) FOR 12-15 MINUTES OR UNTIL GOLDEN BROWN. 6. WHEN COOL, DUST WITH POWDERED SUGAR OR ICE WITH VANILLA STRING ICING NOTE: BAKING TIMES WILL VARY DEPENDING ON TYPE OF OVEN AND SHOP CONDITIONS Suivre les directives sur l’étiquette 00057592738408 057592738408 73840 75% WHOLE WHEAT ROLL DOUGH PATE A PETIT PAIN - 75% BLE ENTIER 315 PG-315-SOFT ROLLS Published Branded 45 GR 180 7.25 18.42 15.81 40.16 11.56 29.36 19.09 8.66 18 8.16 .767 .022 Kosher - Parve 9 10 120 WHOLE WHEAT FLOUR, WATER, ENRICHED UNBLEACHED WHEAT FLOUR, YEAST, GLUCOSE-FRUCTOSE, WHEAT GLUTEN, SOYABEAN OIL, SALT, SODIUM STEAROYL-2-LACTYLATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, COLOUR, ASCORBIC ACID, ENZYME. PRODUCT NAME: PATE A PETIT PAIN - 75% BLE ENTIER INGREDIENTS: FARINE DE BLE ENTIER, EAU, FARINE DE BLE ENRICHIE NON-BLANCHIE, LEVURE, GLUCOSE-FRUCTOSE, GLUTEN DE BLE, HUILE DE SOYA, SEL, STEAROYL-2-LACTYLATE DE SODIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, COLORANT, ACIDE ASCORBIQUE, ENZYME. 45.3 233.09 2.9 0.58 0.03 0.01 447.91 42.34 4.25 3.11 9.41 0 1.04 26.01 2.04 1 ROLL (38 G) 110 1.5 2 0.3 0 1 0 0 200 8 19 6 2 8 1 4 0 0 2 6 1. PLACE FROZEN DOUGH ON A LINED SHEET PAN. COVER AND DEFROST OVERNIGHT IN THE RETARDER. 2. PAN 4 X 6. GIVE 20 - 30 MINUTES FLOOR TIME. 3. PROOF UNTIL DOUBLE IN SIZE. 4. BAKE UNTIL GOLDEN BROWN (BRUSH WITH BUTTER MARGARINE IF DESIRED WHILE HOT). OVEN TEMPERATURE: CONVENTIONAL: 375 F - 400 F (190 C - 205 C) CONVECTION: 350 F (175 C) MODE D'EMPLOI: 1. PLACER LA PATE SURGELEE SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN ET LAISSER DEGELER TOUTE LA NUIT AU REFRIGERATEUR. 2. PLACER EN RANGEES DE 4X6. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQU'A CE QUE LES PETITS PAINS AIENT DOUBLE DE VOLUME. 4. CUIRE JUSQE'A CE QUE LES PETITS PAINS SOIENT DORES (BADIGEONNER DE BEURRE MARGARINE PENDANT QU'ILS SONT ENCORE CHAUDS, SI DESIRE). TEMPERATURE DU FOUR: CONVENTIONELLE: 375 F A 400 F (190 C A 205 C) A CONVECTION: 350 F (175 C) MODE D'EMPLOI: 1. PLACER LA PATE SURGELEE SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN ET LAISSER DEGELER TOUTE LA NUIT AU REFRIGERATEUR. 2. PLACER EN RANGEES DE 4X6. LAISSER A LA TEMPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 3. ETUVER JUSQU'A CE QUE LES PETITS PAINS AIENT DOUBLE DE VOLUME. 4. CUIRE JUSQE'A CE QUE LES PETITS PAINS SOIENT DORES (BADIGEONNER DE BEURRE MARGARINE PENDANT QU'ILS SONT ENCORE CHAUDS, SI DESIRE). TEMPERATURE DU FOUR: CONVENTIONELLE: 375 F A 400 F (190 C A 205 C) A CONVECTION: 350 F (175 C) 00057592730747 057592730747 73074 LIGHT RYE BREAD DOUGH PATE A PAIN DE SEIGLE (LEGER) 305 PG-305-MULTI GRAIN RYE Published Branded 555 GR 24 8.13 20.65 15.81 40.16 11.56 29.36 30.941 14.03 29.4 13.34 .86 .024 Kosher - Parve 8 10 120 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, RYE FLOUR, YEAST, GLUCOSE-FRUCTOSE, SALT, SOYABEAN OIL, GROUND CARAWAY SEEDS, SODIUM STEAROYL-2-LACTYLATE, FUMARIC ACID, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, SPICES, ACETIC ACID, ASCORBIC ACID, ONION POWDER, ENZYME. PRODUCT NAME: PATE A PAIN DE SEIGLE INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, FARINE DE SEIGLE, LEVURE, GLUCOSE-FRUCTOSE, SEL, HUILE DE SOYA, GRAINES DE CARVI MOULLUES, STEAROYL-2-LACTYLATE DE SODIUM, ACIDE FUMARIQUE, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, EPICES, ACIDE ACETIQUE, ACIDE ASCORBIQUE, POUDRE D'OIGNON, ENZYME. 64 222.2 2.22 0.5 0.02 0 611.3 42.68 2.71 1.17 7.86 0.03 0.01 17.4 2.1 1 SLICE (50 G) 140 1.5 2 0.3 0 2 0 0 390 16 27 9 2 7 1 5 0 0 2 10 OVEN TEMPERATURE: CONVENTIONAL: 375 F - 400 F (190 C - 205 C) CONVECTION: 350 F (175 C) 1. PLACE FROZEN DOUGH ON A LINED SHEET PAN AND COVER WITH SILICONE PAPER MARKED LIGHT RYE (THIS WILL DISTINGUISH THE BREAD FROM WHITE BREAD). DEFROST DOUGH OVERNIGHT IN THE RETARDER. 2. MOLD INTO LOAVES AND PLACE 3 ON A PAN SEAM SIDE DOWN. GIVE 20 - 30 MINUTES FLOOR TIME. 3. PROOF UNTIL 1 1/2 TIMES ITS SIZE. 4. SLIT EACH LOAF WITH 4 CUTS WIDTHWISE AROUND 1/2" (1.25 CM) DEEP. 5. PLACE STEAM IN OVEN. PLACE BREAD IN OVEN AND STEAM AGAIN. 6. BAKE TO A MEDIUM GOLDEN COLOR. MODE D'EMPLOI: TEMPERATURE DU FOUR: CONVENTIONNEL: 375 F A 400 F (190 C A 205 C) A CONVECTION: 350 F (175 C) 1. PLACER LA PATE SURGELEE SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. COUVRIR DE PAPIER SILICONE IDENTIFIE SEIGLE LEGER (CECI PERMETTRA DE DIFFERENCIER LE PAIN DE SEIGLE DU PAIN BLANC). LAISSER DEGELER AU REFRIGERATEUR PENDANT TOUTE LA NUIT. 2. FACONNER LE PAIN ET PLACER 3 PAINS DANS UN (More...) MODE D'EMPLOI: TEMPERATURE DU FOUR: CONVENTIONNEL: 375 F - 400 F (190 - 205 C) A CONVECTION: 350 F (175 C) 1. PLACER LA PATE SURGELEE SUR UNE PLAQUE RECOUVERTE D'UN PAPIER PARCHEMIN. COUVRIR DE PAPIER SILICONE IDENTIFIE SEIGLE LEGER (CECI PERMETTRA DE DIFFERENCIER LE PAIN DE SEIGLE DU PAIN BLANC). LAISSER DEGELER AU REFRIGERATEUR PENDANT TOUTE LA NUIT. 2. FACONNER LE PAIN ET PLACER 3 PAINS DANS UN MOULE, LE JOINT VERS LE BAS. LAISSER A 00057592767019 057592767019 76701 10" SELF RISING SHEETED PIZZA DOUGH PATE A PIZZA 10" AUTO-LEVANTE 185 PG-185-SELF RISING PZA DAH Published Branded 368 GR 40 7 17.78 22.63 57.48 11.38 28.91 34.325 15.57 32.5 14.74 1.043 .03 Kosher - Parve 9 6 150 INGREDIENTS FOR CANADIAN MARKET: ENRICHED WHEAT FLOUR, WATER, YEAST, SUGAR, HYDROGENATED SOYABEAN OIL, SALT, SODIUM ALUMINUM PHOSPHATE, SODIUM BICARBONATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID. MANUFACTURED ON SHARED EQUIPMENT WITH SOYA. DO NOT INCLUDE ON THE LABEL (FOR INFORMATION ONLY): INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE, EAU, LEVURE, SUCRE, HUILE DE SOYA HYDROGENEE, SEL, PHOSPHATE DOUBLE D'ALUMINIUM ET DE SODIUM, BICARBONATE DE SODIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE. MANUFACTURE SUR DE L'EQUIPEMENT PARTAGE AVEC DU SOYA. 53 222.42 1.94 0.47 0.48 0 689.22 43.08 1.62 3.36 8.17 0 0 15.06 2.53 1/6 PIZZA CRUST (53 G) 120 1 2 0.3 0.3 1 0 0 390 16 24 8 1 4 2 5 0 0 0 10 DECK OVEN: PREHEAT OVEN TO 500 F (260 C), PLACE PIZZA ON A BAKING PAN. PLACE IN OVEN AND BAKE FOR APPROXIMATELY 12 TO 15 MINUTES. OVEN TEMPERATURES MAY VARY, ADJUST BAKING TIME AND TEMPERATURE ACCORDINGLY. PIZZA IS DONE WHEN WHEN CHEESE IS MELTED AND EDGES ARE GOLDEN BROWN. CONVEYOR OVEN: PREHEAT OVEN TO 500 F (260 C), PLACE PIZZA ON A BAKING PAN. PLACE IN OVEN AND BAKE FOR APPROXIMATELY 5 MINUTES. OVEN TEMPERATURES MAY VARY, ADJUST BAKING TIME AND TEMPERATURE ACCORDINGLY. PIZZA IS DONE WHEN WHEN CHEESE IS MELTED AND EDGES ARE GOLDEN BROWN. CONVECTION OVEN: PREHEAT OVEN TO 375 F (190 C), PLACE PIZZA ON A BAKING PAN. PLACE IN OVEN AND BAKE FOR APPROXIMATELY 10 TO 12 MINUTES. OVEN TEMPERATURES MAY VARY, ADJUST BAKING TIME AND TEMPERATURE ACCORDINGLY. PIZZA IS DONE WHEN WHEN CHEESE IS MELTED AND EDGES ARE GOLDEN BROWN. RACK OVEN: PREHEAT OVEN TO 350 F (175 C), PLACE PIZZA ON A BAKING PAN. PLACE IN OVEN AND BAKE FOR APPROXIMATELY 15 TO 18 MINUTES. OVEN TEMPERATURES MAY VARY, (More...) Suivre les directives sur l’étiquette 00057592761956 057592761956 76195 PIZZA HUT DISK-BREADSTICK DISQUE BATONNET DE PAIN PIZZA HUT 030 PG-030-PL SHTD PIZZA Non Published Private Label 454 GR 28 8.5 21.59 13.25 33.66 11.88 30.18 29.28 13.28 28 12.7 .774 .022 Not Kosher 6 12 90 ENRICHED WHEAT FLOUR, WATER, YEAST, SALT, SUGAR, SOYABEAN OIL, WHEAT GLUTEN, SODIUM STEAROYL-2-LACTYLATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ENZYME, ASCORBIC ACID. MANUFACTURED ON SHARED EQUIPMENT WITH SOYA. PRODUCT NAME: DISQUE BATONNET DE PAIN INGREDIENTS: FARINE DE BLE ENRICHIE, EAU, LEVURE, SEL, SUCRE, HUILE DE SOYA, GLUTEN DE BLE, STEAROYL-2-LACTYLATE DE SODIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ENZYME, ACIDE ASCORBIQUE. MANUFACTURE SUR DE L'EQUIPEMENT PARTAGE AVEC DU SOYA. 56 223.24 1.41 0.23 0.01 0 393.13 43.5 1.77 0.9 9.12 0 0.05 10.65 2.67 1/8 PIZZA CRUST (49 G) 130 1 1 0.1 0 1 0 0 220 9 24 8 1 4 1 5 0 0 0 10 HANDLING INSTRUCTIONS NOT REQUIRED PER CUSTOMER. Suivre les directives sur l’étiquette 00049800028319 049800028319 02831 CAKE DONUT HOLES (ZTF - US ONLY) TROUS DE BEIGNES GATEAUX 083 PG-083-RICH'S RTF CAKE DONUTS Published Branded 11.34 GR 440 8.69 22.07 15.63 39.7 11.88 30.18 12.31 5.58 11 4.99 .934 .026 Kosher - Dairy 10 10 270 INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, PALM OIL, WATER, SUGAR, SOYABEAN OIL (TBHQ ADDED TO PRESERVE FRESHNESS), SOYA FLOUR, DEXTROSE, SODIUM ACID PYROPHOSPHATE, DRIED EGG YOLK, SODIUM BICARBONATE, SALT, WHEAT STARCH, MODIFIED WHEAT STARCH, SOYA PROTEIN ISOLATE, WHEY (A MILK DERIVATIVE), POTATO FLOUR, ARTIFICIAL FLAVOUR, SODIUM STEAROYL-2-LACTYLATE, COLOUR. DO NOT PUT ON LABEL - FOR INFORMATION ONLY INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, HUILE DE PALM, EAU, SUCRE, HUILE DE SOYA (AGENTS DE CONSERVATIONS (TBHQ)), FARINE DE SOYA, DEXTROSE, PYROPHOSPHATE ACIDE DE SODIUM, POUDRE DE JAUNE D'OEUF, BICARBONATE DE SODIUM, SEL, AMIDON DE BLE, AMIDON DE BLE MODIFIE, PROTEINE DE SOYA ISOLEE, PETIT- LAIT (UN DERIVE DE LAIT), FARINE DE POMMES DE TERRE, AROME ARTIFICIELLE, STEAROYL-2-LACTYLATE DE SODIUM, COLORANT. 56.7 435.29 26.08 12.11 0.09 19.45 649.32 44.78 1.3 16.32 5.29 7.66 0.04 15.05 2.01 5 DONUT HOLES (56 G) 250 15 23 7 0.1 35 10 4 370 15 25 8 1 3 9 3 0 0 0 8 1. SPREAD EVENLY (SINGLE LAYER) ONTO LINED SHEET PAN. 2. THAW FOR 60 MINUTES AT ROOM TEMPERATURE. 3. HEAT ONLY IF TO BE GLAZED/GRANULATED SUGARED: 3 MINUTES AT 375 F (190 C) 4. FINISH: GLAZE/GRANULATED SUGAR IMMEDIATELY AFTER HEATING, ICE OR DONUT SUGAR AFTER THAWED FOR 60 MINUTES. Suivre les directives sur l’étiquette 00057592495271 057592495271 49527 PIZZA HUT 12" HAND TOSSED DOUGH PATE MAIN-JETEE EN L'AIR 12" 030 PG-030-PL SHTD PIZZA Non Published Private Label 453.6 GR 32 9.75 24.77 17.25 43.82 8.75 22.23 33.42 15.16 32 14.51 .852 .024 Not Kosher 6 10 90 ENRICHED WHEAT FLOUR, WATER, YEAST, SALT, SUGAR, HYDROGENATED SOYABEAN OIL, NATURAL FLAVOUR, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, HYDROGENATED COTTONSEED OIL, ASCORBIC ACID, FUMARIC ACID, LACTIC ACID, AMYLASE, MALT, SODIUM DIACETATE. MANUFACTURED ON SHARED EQUIPMENT WITH SOYA. PRODUCT NAME: PATE MAIN-JETEE EN L'AIR 12" INGREDIENTS: FARINE DE BLE ENRICHIE, EAU, LEVURE, SEL, SUCRE, HUILE DE SOYA HYDROGENEE, ESSENCE NATURELLE, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, HUILE DE COTON HYDROGENEE, ACIDE ASCORBIQUE, ACIDE FUMARIQUE, ACIDE LACTIQUE, AMYLASE, MALT, DIACETATE DE SODIUM. MANUFACTURE SUR DE L'EQUIPEMENT PARTAGE AVEC DU SOYA. 56 228.2 2.12 0.53 0.38 0 482.39 44.67 1.74 1.52 7.56 0 0.15 11.1 2.65 1/8 PIZZA CRUST (49 G) 130 1 2 0.3 0.2 3 0 0 270 11 25 8 1 4 1 4 0 0 0 10 HANDLING INSTRUCTIONS NOT REQUIRED PER CUSTOMER. Suivre les directives sur l’étiquette 00049800707900 70790 12 X16" TRADITIONAL PAR BAKED PZA CRUST CROUTE PRE-CUITE 12" X 16" TRADITIONELLE 178 PG-178-TRAD PARBAKED PIZZA Published Branded 482 GR 20 9.25 23.5 17.19 43.66 13.19 33.5 22.85 10.36 21.25 9.64 1.214 .034 NOT KOSHER 6 8 270 ENRICHED BLEACHED WHEAT FLOUR, WATER, YEAST, SALT, CANOLA OIL, SUGAR, MONO AND DIGLYCERIDES, PRESERVATIVE (CALCIUM PROPIONATE), L-CYSTEINE HYDROCHLORIDE. PRODUCT NAME: CROUTE A PIZZA TRADIONELLE PRE-CUITE 12"X16" INGREDIENTS: FARINE DE BLE ENRICHIE BLANCHIE, EAU, LEVURE, SEL, HUILE DE CANOLA, SUCRE, MONO ET DIGLYCERIDES, AGENT DE CONSERVATION (PROPIONATE DE CALCIUM), L-CYSTEINE CHLORHYDRATE. 60 269.97 5.13 0.67 0 0 570.33 47.69 1.66 1.03 8.26 0.44 0 73.82 2.91 1/8 PIZZA CRUST (60 G) 160 3 5 0.4 0 2 0 0 340 14 29 10 1 4 1 5 0 4 10 HANDLING INSTRUCTIONS: 1. REMOVE DESIRED NUMBER OF UNITS FROM CASE AND THEN RESEAL CASE. (FOR BEST RESULTS PRODUCT SHOULD BE THAWED BEFORE BAKING - 4 HOURS REFRIGERATED OR 30 MINUTES TO 1 HOUR AT ROOM TEMPERATURE). 2. PLACE CRUSTS ON SHEET PAN AND TOP AS DESIRED. 3. BAKE UNTIL CRUST IS GOLDEN BROWN AND CHEESE IS MELTED. CONVECTION OVENS: (190 C) 375 F, 6 - 9 MINUTES DECK OVENS: (260 C) 500 F, 7 - 10 MINUTES CONVEYER OVENS: (260 C) 500 F, 3 1/2 - 4 1/2 MINUTES ** PRODUCT MAY BE PLACED ON PAN, COVERED WITH PLASTIC AND HELD FOR UP TO 7 DAYS REFRIGERATED. MODE D'EMPLOI 1. RETIRER LE NOMBRE D'UNITES DESIRE DE LA CAISSE ET SCELLER LA CAISSE (POUR DE MEILLEURS RESULTATS, LAISSER DEGELER LE PRODUIT AU REFRIGERATEUR (PENDANT 4 HEURES OU A LA TEMPERATURE DE LA PIECE PENDANT 30 MINUTES A 1 HEURE). 2. PLACER LES CROUTES SUR UNE PLAQUE ET GARNIR AU GOUT. 3. CUIRE JUSQU'A CE QUE LE CROUTE SOIT DOREE ET QUE LE FROMAGE SOIT FONDU. CONVECTION : 190 C (375 F), 6 A 9 (More...) Suivre les directives sur l’étiquette 10077552794920 057592794923 79492 CAN TORT CHSE CKD 2/5 LB TORTELLINIS AVEC FROMAGE PRE-CUITS 521 PG-521-TORTELLINI Published Branded 4.54 Kg 2 5.04 12.8 15 38.1 10.56 26.82 10.7 4.85 10 4.54 .462 .013 NOT KOSHER 11 10 540 FLOUR (Durum Wheat Flour, Niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid), WATER, RICOTTA CHEESE (Pasteurised Whey, Milk, Cream), WHOLE EGGS, Romano Cheese (Sheeps Milk, Cheese Cultures, Salt, Rennet (aged over 8 months), PARMESAN CHEESE (Pasteurised part-skim cow's milk, cheese cultures, salt, enzymes, (aged over 10 months) BREAD CRUMBS (Wheat Flour, Water, Salt & Yeast), Also it may contain: Pure Vegetable Shortening (Soybean and/or Cottonseed Oil) Ammonium Chloride, Calcium Propionate), SALT, BLACK PEPPER, NUTMEG, PARSLEY. INGRÉDIENTS: FARINE (semoule de blé tendre, niacine, sulfate ferreux, mononitrate de thiamine, riboflavine, acide folique), EAU, FROMAGE RICOTTA (petit lait pasteurisé, lait , crème), ŒUFS ENTIERS, FROMAGE ROMANO (lait de brébis, cultures de fromages, sel, présure (âgé de plus de 8 mois), FROMAGE PARMESAN (lait de vache mi-écremé pasteurisé, cultures de fromage, sel, enzymes (âges de plus de 10 mois), CHAPELURE (farine de blé, eau, sel et levure.). Peut également contenir de la pure graisse vegétale (huile de soja ou de coton). Chlorure d’ammonium, propionate de calcium, SEL, POIVRE NOIR MUSCADE, PERSIL. SANS AGENT DE CONSERVATION AJOUTÉ. 216 3.7 2.1 0.10 12.8 323 34.2 1.9 1.6 9.8 36 0.1 196 2.1 FOLLOW INSTRUCTIONS ON CASES Suivre les directives sur l’étiquette 00049800898578 049800898578 89857 ASSORTED CHEVERNY ROLLS PETIT PAIN DE CHEVERNY ASSORTI 303 PG-303-PARBAKED ROLLS Published Branded 43 GR 180 10.25 26.04 23.75 60.33 15.88 40.34 19.159 8.69 16.88 7.66 2.237 .063 Kosher - Parve 8 5 270 INGREDIENTS FOR CANADIAN MARKET: FRENCH CHEVERNY: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, SALT, DEXTROSE, MALTED BARLEY FLOUR, CALCIUM SULPHATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, ENZYME. WHEAT CHEVERNY: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, WHEAT BRAN, YEAST, SALT, DEXTROSE, WHEAT GERM FLAKES, MALTED BARLEY FLOUR, CALCIUM SULPHATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, ENZYME. ONION DILL CHEVERNY: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, DEHYDRATED ONIONS, SALT, DEXTROSE, POPPY SEEDS, MALTED BARLEY FLOUR, CANOLA OIL, CALCIUM SULPHATE, SPICES, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, ENZYME. PRODUCT NAME: PETIT PAIN DE CHEVERNY ASSORTI INGREDIENTS POUR LE MARCHE CANADIEN: PRODUCT NAME: PETIT PAIN FRANCAIS CHEVERNY FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, LEVURE, SEL, DEXTROSE, FARINE D'ORGE MALTEE, SULFATE DE CALCIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE, ENZYME. PRODUCT NAME: PETIT PAIN DE BLE CHEVERNY FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, SON DE BLE, LEVURE, SEL, DEXTROSE, FLOCONS DE GERME DE BLE, FARINE D'ORGE MALTEE, SULFATE DE CALCIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE, ENZYME. PRODUCT NAME: PETIT PAIN L'OIGNON ET A L'ANETH CHEVERNY FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, LEVURE, OIGNONS DESHYDRATES, SEL, DEXTROSE, GRAINE DE PAVOT, FARINE D'ORGE MALTEE, HUILE DE CANOLA, SULFATE DE CALCIUM, EPICES, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE, ENZYME. 0 250.01 1.36 0.37 0.01 0 520.75 50.23 2.51 2.07 9.09 0 11.34 53.41 3.78 SEE PCS 01111, 01112 AND 01116 FOR NUT INFO 0 0 0 0 0 0 0 0 0 Baking Instructions: Oven Temperature From Frozen State From Thawed State Convection 350 F (175 C) Rolls/Breadsticks 5-12 Min. Rolls/Breadsticks 5-12 Min. Breads 8-15 Min. Breads 8-12 Min. Deck or Rack 375 F (190 C) Rolls/Breadsticks 10-15 Min. Rolls/Breadsticks 8-12 Min. Breads 10-15 Min. Breads 8-12 Min. Conveyor/Impinger 425 F (220 C) Rolls/Breadsticks 5-8 Min. Rolls/Breadsticks 5-8 Min. Breads 5-8 Min. Breads 5-8 Min. Suggested times and temperatures will vary by operation. Mode de cuisson: Four Temperature A l'etat congele A l'etat decongele Convection 350 F Petits pains/Batonnets 5 a 12 min. Petits pains/Batonnets 5 a 12 min. (175 C) Pains 8 a 15 min. Pains 8 a 12 min. Four a pont ou chariot 375 F Petits pains/Batonnets 10 a 15 min. Petits pains/Batonnets 8 a 12 min. (190 C) Pains 10 a 15 min. Pains 8 a 12 min. Convoyeur/Impinge 425 F Petits pains/Batonnets 5 a 8 min. Petits pains/Batonnets 5 a 8 min. (220 C) Pains 5 a 8 (More...) Mode de cuisson: Four Temperature A l'etat congele A l'etat decongele Convection 350 F Petits pains/Batonnets 5 a 12 min. Petits pains/Batonnets 5 a 12 min. (175 C) Pains 8 a 15 min. Pains 8 a 12 min. Four a pont ou chariot 375 F Petits pains/Batonnets 10 a 15 min. Petits pains/Batonnets 8 a 12 min. (190 C) Pains 10 a 15 min. Pains 8 a 12 min. Convoyeur/Impinge 425 F Petits pains/Batonnets 5 a 8 min. Petits pains/Batonnets 5 a 8 min. (220 C) Pains 5 a 8 min Pains 5 a 8 min. Les temperatures et les temps de cuisson varieront selon l'operation. 00057592786416 057592786416 78641 PETITE ITALIAN BREAD DOUGH PATE ITALIENNE DE PAIN PETITE 026 PG-026-PETITE BREAD DOUGH Published Branded 170 GR 70 9.13 23.19 15.81 40.16 11.56 29.36 27.581 12.51 26.25 11.91 .966 .027 Kosher - Parve 7 10 120 ENRICHED UNBLEACHED WHEAT FLOUR, WATER, YEAST, SALT, WHEAT GLUTEN, DEXTROSE, SUGAR, SODIUM STEAROYL-2-LACTYLATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, ENZYME. PRODUCT NAME: PATE ITALIENNE DE PAIN PETITE INGREDIENTS: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, LEVURE, SEL, GLUTEN DE BLE, DEXTROSE, SUCRE, STEAROYL-2-LACTYLATE DE SODIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE, ENZYME. 60 219.21 1.04 0.35 0 0 547.07 43.27 1.76 1.16 9.18 0 0 12.42 2.69 1 SLICE (50 G) 130 0.5 1 0.2 0 1 0 0 330 14 26 9 1 4 1 6 0 0 0 10 OVEN TEMPERATURES: CONVENTIONAL: 375 F - 400 F (190 C - 205 C) CONVECTION: 350 F (175 C) 1. PLACE FROZEN DOUGH ON A LINED SHEET PAN AND COVER WITH SILICONE PAPER. DEFROST OVERNIGHT IN THE RETARDER. 2. MOLD LOAVES INTO THEIR PROPER SHAPE (ENDS SHOULD BE POINTED). PLACE 4 LOAVES DIAGONALLY ON A PAN. 3. SLIT EACH LOAF WITH ONE LENGTHWISE CUT ABOUT 1/2" (1.25 CM) DEEP. GIVE 20 - 30 MINUTES FLOOR TIME. 4. PROOF UNTIL 1 1/2 TIMES ITS SIZE. 5. PLACE STEAM IN OVEN. PLACE BREAD IN OVEN AND STEAM OVEN AGAIN. 6. BAKE TO A GOLDEN BROWN COLOUR. 7. REMOVE FROM THE OVEN. MODE D EMPLOI: TEMPERATURE DU FOUR: CONVENTIONNEL: 375 F A 400 F (190 C A 205 C) A CONVECTION: 350 F (175 C) 1. PLACER LA PATE SURGELEE SUR UNE PLAQUE RECOUVERTE D UN PAPIER PARCHEMIN ET COUVRIR D'UNE PELLICULE SILICONE. LAISSER DEGELER TOUTE LA NUIT AU REFRIGERATEUR. 2. DONNER UNE FORME AUX PAINS (LES BOUTS DEVRAIENT ETRE POINTUS). PLACER 4 PAINS DIAGONAL SUR UNE PLAQUE. 3. PRATIQUER UNE INCISION DE (More...) MODE D EMPLOI: TEMPERATURE DU FOUR: CONVENTIONNEL 375 F A 400 F (190 C A 205 C) A CONVECTION: 350 F (175 C) 1. PLACER LA PATE SURGELEE SUR UNE PLAQUE RECOUVERTE D UN PAPIER PARCHEMIN ET COUVRIR D'UNE PELLICULE SILICONE.LAISSER DEGELER TOUTE LA NUIT AU REFRIGERATEUR. 2. DONNER UNE FORME AUX PAINS (LES BOUTS DEVRAIENT ETRE POINTUS). PLACER 4 PAINS DIAGONAL SUR UNE PLAQUE. 3. PRATIQUER UNE INCISION DE 1.25 CM DE PROFONDEUR (1/2 POUCE) SUR TOUTE LA LONGUEUR DE CHACUN DES PAINS. LAISSER A LA MPERATURE DE LA PIECE PENDANT 20 A 30 MINUTES. 4. ETUVER JUSQU A CE QU ILS AIENT ATTEINT 1 1/2 FOIS LEUR GROSSEUR. 5. INJECTER DE LA VAPEUR DANS LE FOUR. PLACER LES PAINS DANS LE FOUR ET INJECTER DE NOUVEAU DE LA VAPEUR. 6. CUIRE JUSQU A CE QUE LES PAINS SOIENT DORES. 7. RETIRER DU FOUR. 00049800350601 049800350601 35060 10" PRESHEETED PIZZA DOUGH PATE A PIZZA PRE-FORMEE 10" 029 PG-029-SHEETED PIZZA Published Branded 284 GR 50 7.38 18.75 19.25 48.9 10 25.4 33.063 15 31.25 14.17 .822 .023 Kosher - Dairy 7 10 150 INGREDIENTS FOR CANADIAN MARKET: ENRICHED WHEAT FLOUR, WATER, YEAST, GLUCOSE-FRUCTOSE, SALT, SOYABEAN OIL, WHEAT GLUTEN, AMMONIUM SULPHATE, CALCIUM SULPHATE, ASCORBIC ACID, HYDROGENATED SOYABEAN OIL. DO NOT PUT ON LABEL (FOR INFORMATION ONLY): INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE, EAU, LEVURE, GLUCOSE-FRUCTOSE, SEL, HUILE DE SOYA, GLUTEN DE BLE, SULFATE D'AMMONIUM, SULFATE DE CALCIUM, ACIDE ASCORBIQUE, HUILE DE SOYA HYDROGENEE. 61 228.48 1.91 0.21 0.02 0 468.48 43.62 1.76 1.47 9.2 0 0 21.08 2.69 1/4 PIZZA CRUST (53 G) 140 1 2 0.1 0 1 0 0 290 12 27 9 1 4 1 6 0 0 2 10 1. KEEP PRODUCT FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 2. REMOVE DESIRED NUMBER OF SHEETED PIZZA DOUGHS FROM THE FREEZER AND ALLOW EACH TO THAW OVERNIGHT ON OILED PIZZA PANS COVERED WITH PLASTIC. (AS AN ALTERNATIVE, THAW ON PIZZA PANS AND USE THE SAME DAY AFTER 2-3 HOURS THAW TIME AT ROOM TEMPERATURE, 75 F (23 C). MAXIMUM TIME IN RETARDER IS 3 DAYS. 3. REMOVE THAWED SHELLS FROM THE RETARDER (COOLER) AND TRANSFER TO PIZZA PANS. ALLOW DOUGH TO DOUBLE IN SIZE. 4. TO PREVENT PRODUCT FROM DRYING OUT DURING TEMPERING (THAWING), COVER WITH PLASTIC OR BRUSH WITH OIL. 5. CAREFULLY DOCK THE DOUGH TO MINIMIZE BLISTERING AND/OR BUBBLING DURING BAKING. FOR A THICKER CRUST, ALLOW THE PIZZA TO CONTINUE TO RISE UNTIL DESIRED THICKNESS IS OBTAINED. 6. ADD SAUCE, CHEESE AND TOPPINGS. 7. BAKE AS FOLLOWS: DECK OVEN: 500 F (260 C) 8 - 11 MINUTES CONVECTION OVEN: 375 F (190 C) 7 - 10 MINUTES FORCED AIR CONVEYOR: 500 F (260 C) 4.5 - 5.5 MINUTES CONVENTIONAL OVEN: (More...) Suivre les directives sur l’étiquette