J.T.M. Food Group
Pertinent Product Information (PPI)
Condensed Potato Soup with Bacon
Product Title:
JTM Item
Number:
74140
Nutritional
Information:
Serving Size (oz.)
Serving Size (g)
Servings Per Case
Calories
Calories from Fat
Protein (g)
Carbohydrates (g)
Fiber (g)
Total Fat (g)
Saturated Fat (g)
Trans Fat
Cholesterol (mg)
Sodium (mg)
Sugar (g)
Vitamin A (IU)
Vitamin C (mg)
Calcium (mg)
Iron (mg)
CONDENSED POTATO SOUP
WITH BACON
Per
Serving
Per 100
Grams
8.64
245.0
73
287
129
7
33
2
14
8.8
0.0
10
1143
5
746
19
120
1
3.53
100.0
150
117
53
3
13
1
6
3.6
0.0
4
467
2
305
8
49
0
Ingredients:
WATER, POTATOES, CREAM SAUCE BASE (coconut oil, corn syrup solids,
cream powder [pasteurized sweet cream, skim milk solids, sodium caseinate,
lecithin and BHT], modified food starch, sodium caseinate, soy lecithin, dipotassium
phosphate, mono- and diglycerides, xanthan gum, titanium dioxide), POTATO
FLAKES (dehydrated potatoes, monoglycerides, sodium acid pyrophosphate, citric
acid), CARROTS, MARGARINE (soybean and hydrogenated soybean oils, water,
salt, monoglycerides, soy lecithin, sodium benzoate, natural and artificial flavor,
beta-carotene, vitamin A palmitate), CHICKEN BASE (roasted mechanically
separated chicken, salt, sugar, hydrolyzed wheat gluten, chicken fat, onion powder,
disodium inosinate, disodium guanylate, extractive of turmeric, spice extractive),
CELERY, ONIONS, NATURAL BUTTER FLAVOR (whey solids, modified butter oil
and dehydrated butter, corn syrup solids, salt, guar gum, annatto and turmeric),
COOKED BACON (cured with water, salt, sugar, smoke flavoring, sodium
phosphates, sodium erythorbate, sodium nitrite), MODIFIED FOOD STARCH,
SALT, DEHYDRATED PARSLEY, SPICE.
Allergens:
Milk,Soy,Wheat
Product Specifications:
UPC (GTIN)
Case Pack
Net Weight
Gross Weight
Case Length
Case Width
Case Height
Case Cube
TixHi
Shelf Life
00049485741404
4/8.3#
33.200 lbs
34.700 lbs
15.440 in
11.810 in
6.880 in
0.730 ft
10x7
730 Days
Preparation:
New Preparation Procedures (Pasta Cooker & Burner) •Defrost bag of frozen soup
in walk-in 12 hours prior to preparation. •Place thawed bag of concentrated Potato
with Bacon soup in pasta cooker or in pan of water on burner. •Heat contents to
165oF internal temperature. •Remove heated soup bag and pour heated soup into a
6” deep third pan, lined with a disposable pan liner. •Fill third pan with 3.5 cups of
3.25% Whole Whole Milk heated to 165oF up to the inside line of the pan;
approximately 1” from the top of pan (3.5 cups of milk – liquid measure). •Finished
soup will yield 10 pounds. •Place in steam table. •Cover and hold above 140oF (no
more than 165 oF). New Preparation Procedures (Steam Table) •Defrost bag of
frozen soup in walk-in 12 hours prior to preparation. •Pour soup from thawed bag of
concentrated Potato with Bacon soup into 6” deep third pan, lined with a disposable
pan liner. •Fill third pan with 3.5 cups of 3.25% Whole Milk up to the inside line of
the pan; approximately 1” from top of pan (3.5 cups of milk – liquid measure ).
•Finished soup will yield 10 pounds. •Place in steam table. •Heat to 165oF following
HACCP Guidelines. •Cover and hold above 140oF (no more than 165 oF).
REMEMBER TO MIX HOT WITH HOT AND COLD WITH COLD WHEN
PREPARING SOUP.
June 16, 2017
200 Sales Drive, Harrison OH 45030 , (513)-367-4900 / (800)-626-2308 / Fax (513)-367-3519 / www.jtmfoodgroup.com
Powered by TCPDF (www.tcpdf.org)
page 1 / 1