PRODUCT SPEC SHEET
WG CHEESE ENCHILADA, 2.35 OZ., CN
PRODUCT CODE: 5280
Unit Wlilight/Count: 2.35 OZ /112
C11se Cube: .67 CF
Product UPC:
Pallet Configuration: 8 x 10
Case GTIN: 00075278052808
Cases/Pallet: 80
Net Case weight: 16.45 LB
Case Tare: 1 LB
Case Dimensions {LxWxH) O.D: 18.81251N x
11.18751N x 5.50 IN
EDI UPC: 007527805280
FEATURES & BENEFITS
Nutrition Facts
• 2.35 OZ. CHEESE ENCHILADA
• AMERCIAN CHEESE AND ENCHILADA SAUCE \'\RAPPED IN A WHOLE
GRAIN RICH STONE GROUND CORN MASA TORTILLA
• CN LABELED- SERVES .75 OZ. MIMA & 1 OZ. EQUIVALENT GRAINS
Serving Size 1 ENCHILADA (2.35 OZ.) 68g
Servings Per Container 112
INGREDIENTS
TORTILLA [WATER, WHOLE GRAIN CORN MASA {STONEGROUND WHOLE
GRAIN CORN MASA FLOUR, CELLULOSE GUM, TRACE OF LIME)],
PASTEURIZED PROCESS AMERICAN CHEESE [AMERICAN CHEI:SE {MILK,
CHEESE CULTURE, SALT, ENZYMES), WATER, SODIUM CITRATE, MILK FAT,
SALT, COLOR (ANNATIO AND APOCAROTENAL)], WATER, TOMATO PASTE,
CONTAINS 2% OR LESS OF VEGETABLE OIL, RICE STARCH, CHILl POWDER
{CHILl PEPPER, SPICES, SALT, GARLIC POWDER), ISOLATED SOY PROTEIN
{ISOLATED SOY PROTEIN WITH LESS THAN 2% LECITHIN), CHOPPED ONION,
CHEESE FLAVOR {DEHYDRATED BLEND OF CHEESE (SEMISOFT AND
CHEDDAR [PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZVMES]),
MALTODEXTRIN, AUTOLYZED YEAST, FOOD STARCH-MODIFIED, SALT,
TORULA YEAST, CONTAINS LESS THAN 2% OF BUTIER, NATURAL FLAVOR,
LACTIC ACID, SODIUM PHOSPHATE, CALCIUM PHOSPHATE), NATURAL
FLAVOR, SEA SALT (POTASSIUM MAGNESIUM CHLORIDE, SALT), SODIUM
ALGINATE, SODIUM PHOSPHATE, SPICE, BUTIER FLAVOR [MALTODEXTRIN,
BUTIER FLAVOR, ANNATTO AND TURMERIC {FOR COLOR)].
CONTAINS : SOY AND MILK
Amount Per Serving
calories 170
Calories from Fat 50
% Daily Valu.9%
Total Fat 8 g
Saturated Fat 4 g
Trans Fat o g
5%
Cholesterol 15 mg
Sodium 230 mg
10%
Total carbohyd,._ta 20 g
7%
PREPARATION
Dietary Fiber 2 g
RE-HEATING INSTRUCTlONS:
DEEP FRYER: NOT RECOMMENDED
MICROWAVE: NOT RECOMMENDED
CONVENTIONAL OVEN 300"F: FROZEN - 20-25 MINUTES; THAWED - 15-20
MINUTES
CONVECTION OVEN 300"F: FROZEN -12-18 MINUTES;THAWED- 9-12 MINUTES
Sugars 1 g
INTERNAL PRODUCT TEMPERATURE SHOULD REACH 160"F. CAUTION:
PRODUCT WILL BE HOT.
TIMES AND TEMPERATURES MAY VARY BASED ON ACTUAL EQUIPMENT.
ADJUST ACCORDINGLY.
20%
8%
Protein 5 g
Vrtamin A 10%
calcium 10%
Vrtamin C 2%
Iron 8%
*Percent Daily Values are based on a 2,000 calorie diet Your daily values may
be higher or lower depending on your calorie needs.
CN INFORMATION
CN LABELED
EACH 2.35 OZ ENCHILADA PROVIDES .75 OZ EQUIVALENT MEATALTERNATE
AND 1.00 OZ. EQUIVALENT GRAINS.
SHELF LIFE
TOTAL MFR. FROZEN SHELF LIFE IS 385 DAYS FROM DATE OF PACK
total Fat
Sat Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
calories:
Less than
Less than
Less than
Less than
2,000
65g
20g
300mg
2,400mg
300g
25g
2,500
Hog
25g
300mg
2,400mg
375g
30g
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
WHOLE
,
GRAIN
IICH
Specifications •ubject to changes, erro~ and omi"ions. Printed on 01/2012016
PO Box 457, Livingston, CA 95334
I
800.344.3116 Allk for FS Mrldg
I
www.fostarfarmllfoodaarvice.com
Page 1
I e Fosler Farms Foodaarvice
100003—Cheese, Cheddar, Yellow, Shredded
Category: Meat/Meat Alternate
PRODUCT DESCRIPTION
This item is a Grade A or higher yellow cheddar
cheese. This product is shredded and contains six
5-pound bags of cheese per case.
NUTRITION FACTS
Serving size: 1 ounce (28 g), cheddar cheese,
shredded
Amount Per Serving
CREDITING/YIELD


One case yields 480 1-ounce portions of
cheese.
CN Crediting: 1 ounce cheese credits as 1 oz
equivalent meat/meat alternate.
Calories
113
Total Fat 9g
Saturated Fat 6g
Trans Fat 0g
Cholesterol 30mg
Sodium 180mg
CULINARY TIPS AND RECIPES

Cheddar cheese can be used as an ingredient
in a variety of recipes such as casseroles,
quesadillas or baked chicken dishes.
 Use shredded cheese as a topping for healthy
dishes such as salad, baked potatoes, or
burritos.
 Use reduced fat cheese to lower calories, fat,
and saturated fat in menus.
 For more culinary techniques and recipe ideas,
visit NFSMI or Team Nutrition.
FOOD SAFETY INFORMATION

For more information on safe storage and
cooking temperatures, and safe handling
practices please refer to: Developing a School
Food Safety Program Based on the Process
Approach to HACCP Principles.
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 7g
Source: USDA Foods Vendor Labels
Allergen Information: Please refer to allergen statement on the
outside of the product package for vendor-specific information.
For more information, please contact the product manufacturer.
Nutrient values in this section are from the USDA National
Nutrient Database for Standard Reference or are representative
values from USDA Foods vendor labels. Please refer to the
product’s Nutrition Facts label or ingredient list for productspecific information.
June 2014
Visit us at www.fns.usda.gov/fdd
For a list of products that can be used in Child Nutrition Programs and their Food Component
Contributions, please visit www.campbellfoodservice.com/mealcontributions.
Allergens:Sulfites
Serving size:
Special Dietary Needs:
100 calories or less per serving
15 grams total carbohydrates or less per
serving
250 calories or less per serving
9 grams total carbohydrates or less per
serving
Low Fat
Lycopene
Sodium 0 - 140 mgs.
1/4 CUP ( 60 ML )
%DV
Nutrients per Serving
Calories
Calories From Fat
Total Fat
Saturated Fat
Trans Fat
Cholesterol
Sodium
20
5
0.5 g
0g
0g
0 mg
210 mg
Potassium
Total Carbohydrate
Dietary Fiber
Sugars
Protein
Vitamin A
Calcium
4%
0%
1%
0%
0%
9%
60 mg
2%
4g
1%
Less than 1 g
1g
0g
4%
Vitamin C
Iron
0%
0%
Nutrition Facts are based on our current data. However, because the data may change from time to time, this information may not always be identical to
the Nutrition Facts table found on the labels of products.
WATER, CRUSHED TOMATOES (WATER, CONCENTRATED CRUSHED TOMATOES),
MODIFIED FOOD STARCH, CHILI POWDER (CHILI PEPPER, CUMIN, OREGANO,
DEHYDRATED GARLIC), VEGETABLE OIL (CORN, COTTONSEED AND/OR CANOLA),
SALT, ONION POWDER, DEHYDRATED GARLIC, SPICE, CITRIC ACID AND SODIUM
BENZOATE (PRESERVATIVE).
Information true and accurate as of:
20/13/0104