McCain® Homestyle Babycakes® Mini Potato Pancakes,0tfa
School Breakfast Equivalent
A 2.6 oz serving of Babycakes contains 1/2 cup vegetable serving for Food Based Menu Planning Child Nutrition Programs.
About 4 pieces will yield a 2.6 oz serving.
Customer Segments: Business & Industry; Casual Dining; College & University; Convenience Stores; Family Dining; Hotel/Resort; Leisure/Recreation; Quickserve Restaurant; Theme Restaurant/Specialty Rest
Best used by: Best if used before 540 days from date of manufacture, when stored at 0°F or below.
Count per pound: 22 to 26
Suggested Quantity per Serving: 4 pieces (76g)
Packaging: 6/3.00 LB PLAIN POLYKRAFT BAGS IN A PRINTED MASTER CASE
6/3.00 LB PLAIN POLYKRAFT BAGS IN A PRINTED MASTER CASE
Top with smoked salmon, dill and sour cream for a shareable appetizer.
Serve as part of a breakfast bowl/ or buffet with scrambled eggs, maple sausage patties and cheddar cheese grits.
General Cautions: FOR BEST RESULTS, COOK FROM FROZEN STATE USING RECOMMENDED TIME AND TEMPERATURE. ALWAYS COOK TO A LIGHT GOLDEN COLOR. DO NOT OVERCOOK. WHEN COOKING SMALLER AMOUNTS, REDUCE COOKING TIME. CAUTION: ICE CRYSTALS ON FROZEN FOODS CAN CAUSE SPATTERING WHEN ADDED TO HOT OIL. ADD PRODUCT CAREFULLY. PRODUCT MUST BE FULLY COOKED. DO NOT ALLOW PRODUCT TO THAW.
Convection Oven: PREHEAT OVEN TO 425 F. SPREAD PANCAKES EVENLY ON A SHALLOW BAKING PAN. BAKE FOR 6 TO 9 MINUTES.
Deep Fry: Fill basket 1/3 full (1 lb) with frozen pancakes. Deep fry at 350°F for 1 3/4 to 2 1/4 minutes.
Griddle: Preheat griddle to 350°F. Spread 3 tablespoons of oil over griddle. Carefully add a thin layer of frozen pancakes. Fry for 14 to 17 minutes, turning once for uniform cooking.
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