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Operator Benefits
Nutrition & Cooking Methods
Shipping & Storage
Serving size: 2 pieces (75g)
Servings per container: About 96
Calories per serving: 120
Amount per Serving | % Daily Value* | |
Total Fat | 4.0g | 5% |
Saturated Fat | 1.0g | 5% |
Trans Fat | 0g | |
Cholesterol | 0.0mg | 0% |
Sodium | 20.0mg | 1% |
Total Carbohydrate | 20.0g | |
Dietary Fiber | 2.0g | 7% |
Total Sugars | less than 1g | |
Added Sugars | 0.0g | 0% |
Protein | 2.0g | |
Vitamin D | 0.0mcg | 0% |
Calcium | 20.0mg | 0% |
Iron | 0.9mg | 4% |
Potassium | 460.0mg | 8% |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients: Potatoes, Soybean and/or Canola Oil.
Grade: A
Kosher: No
Halal: No
Time : min
Temperature :
Additional Instructions : FOR FOOD SAFETY, FOLLOW COOKING INSTRUCTIONS ON THE PACKAGE. KEEP FROZEN – DO NOT THAW. For food safety, read and follow the cooking instructions as product must reach a minimum of 165⁰F (74⁰C) internal temperature as measured by a food thermometer in several spots.
Time : 3 - 3 1/2 minutes min
Temperature : 345⁰-350⁰F (174⁰-177⁰C)
Additional Instructions : Amount: 1 LB (453g). Deep fry from frozen state. Fill basket 1/2 full.
Time : 15 - 20 minutes min
Temperature : 400⁰F (205⁰C)
Additional Instructions : Amount: 1 LB (453g). Arrange frozen product in a single layer on a baking sheet lined with aluminum foil or parchment paper. Turn product halfway through baking time.
Time : 10 - 12 minutes min
Temperature : 400⁰F (205⁰C)
Additional Instructions : Amount: 1 LB (453g). Arrange frozen product in a single layer on a baking sheet lined with aluminum foil or parchment paper. Turn product halfway through baking time.
Item Number | 2200D |
GTIN | 10044979220042 |
Net Weight | 16.0 lb |
Gross Weight | 18.0 lb |
Count Per Pound | N/A |
Case Cube | 0.93 |
Ti/Hi | 10,10 |
Country of Origin | US |
Shelf Life | 720 days |
Do not drop. Handle like eggs. Perishable, keep frozen. Store at 0°F or colder.
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