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LAMB'S SUPREME® / Puf-Ettes® with Vitamin C added (A18)
Catalog Number: A18
Category: HASH BROWNS/FORMED
Cut Size: Formed Approx. 68/lb.
Package Size: 6/5#
SCC Code: 10044979001184
Product Description:
Chopped hash brown potatoes in formed rounds. Approximately 68 count per pound. Par-fried. Outstanding potato taste, labor-saving convenience and easy portion control. Can be reconstituted in oven or fryer.
Cooking Methods
| Method |
Time |
Temperature |
Additional Instructions |
| Convection Oven |
10 - 12 |
400°F |
|
| Conventional Oven |
20 - 25 |
400°F |
|
| Deep Fry |
1 3/4 - 2 1/4 |
345 - 350°F |
|
Product Ingredients
Ingredients: Potatoes,Vegetable Oil, (Contains One or More of the Following: Canola Oil, Corn Oil, Cottonseed Oil, Palm Oil, Soybean Oil, Sunflower Oil), Dehydrated Potato, Salt, Dextrose, Ascorbic Acid, Disodium Dihydrogen Pyrophosphate (to promote color retention).
Allergens
NONE
Nutritional Information - Frozen
Serving Size: 3 oz (84 g/about 9 pieces) Servings Per Container: About 160
| Amount Per Serving |
|
Calories:
180.0
/
Calories from Fat:
90.0
|
|
% Daily Value * |
|
Total Fat
10.0g
|
15.0% |
| Saturated Fat
2.5g
|
13.0% |
| Trans Fat
0.0g
| |
| Cholesterol 0.0mg |
0.0% |
| Sodium 330.0mg |
14.0% |
| Potassium 310.0mg |
9.0% |
| Total Carbohydrates 21.0g |
7.0% |
| Dietary Fiber 2.0g |
8.0% |
|
Sugars
less than 1 g
|
|
| Protein 2.0g |
|
|
Vitamin A
**
Vitamin C
35%
Calcium
**
Iron
4%
|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Contains less than 2% of the Daily Value of these nutrients.
|
Additional Information
| Shipping Information |
Production Information |
| Net Weight |
30.0000 |
Grade |
A (FORMED PRODUCTS - REGULAR) |
| Gross Weight |
32.0000 |
Oil Type |
CANOLAPALM |
| Count Per Pound |
N/A |
Country of Origin |
USA |
| Case Cube |
1.22 |
Kosher Status |
|
| Ti/Hi |
9,8 |
Shelf Life |
540 |
Handling Instructions
Do not drop. Handle like eggs. Perishable, keep frozen. Store at 0°F or colder.
|