Nardone Brothers Pizza - Wedge Pepperoni Cheese/Cheese Substitute with Soy Protein

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Shipping Info

Gross Weight (lbs):

31.10

Net Weight (lbs):

29.10

Pieces Per Case:

Case Dimensions (in.)
(LxWxH):

17 3/8 x 12 5/8 x 11 1/4

Cube:

1.43

Ti/Hi:

8/6

This product is available in:

For additional product or ordering information,

Contact Vincent Nardone:

Phone: (570) 823-0141
Toll Free: 1-800-822-5320
Email: vjn1@att.net
or fill out our Online Form

Wedge Pepperoni Cheese/Cheese Substitute with Soy Protein Pizza

Category: Wedge Pizza

Product# 96SWMPA1

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Child Nutrition:

One 4.85oz. Wedge Pepperoni Cheese/Cheese Substitute Pizza with Soy Protein Provides 2.25oz Equivalent Meat/Meat Alternate, 2 1/4 Servings of Bread Alternate, and 1/8 Cup Vegetable for the Child Nutrition Meal Pattern Requirements.

Servings:96 — 4.85 oz. portions per case: size to be approximately 8" Wedge per portion.

Weight:Net Weight per carton not less than 29.10 lbs.

Ingredients:

Crust:Water, Enriched Flour (Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Soy Protein Isolate, Vital Wheat Gluten, Defatted Soy Flour, Yeast, Soybean Oil, Sugar, Salt.

Sauce:Tomatoes (Water, Tomato Paste [Not Less Than 31% Soluble Solids] ), Contains 1% or Less of Onion, Salt, Spices, Garlic Powder, Soybean Oil, Xanthan Gum.

Cheese:Low Moisture-Part Skim Mozzarella Cheese (Cultured Pasteurized Part Skim Milk, Salt, Enzymes), Mozzarella Cheese Substitute (Water, Casein, Partially Hydrogenated Soybean Oil, Salt, Sodium Phosphate, Modified Food Starch, Lactic Acid, Sorbic Acid (preservative), Sodium Citrate, Guar Gum, Artificial Flavor, Artificial Color, Vitamin and Mineral Preblend (Magnesium Oxide, Zinc Oxide, Ferric Orthophosphate, Riboflavin, Folic Acid, Pyridoxine HCL, Niacinamide, Thiamine Mononitrate, Cyanocobalamin, Vitamin A Palmitate)).

Pepperoni:Pork, Beef, Salt, Contains 2% or less of Dextrose, Flavorings, Lactic Acid Starter Culture, Oleoresin of Paprika, Sodium Nitrite, BHA, BHT, Citric Acid.

Hard Bid Specs:

Product contains 96 — 4.85oz. pizzas per case and must be CN labeled. Each 8" wedge should provide a minimum of 310 calories. Each portion should provide no more than 14g total fat, 4g saturated fat and 0g trans fat. Product should contain at least 3g fiber and no more than 540mg sodium. Each 4.85oz. serving must provide 2.25oz. equivalent meat/meat alternate, 2 1/4 servings of bread alternate and 1/8 cup vegetable.

Cooking Instructions:

For a crisp crust:Preheat oven to 300 F. Place pizza on a cookie sheet. Cook for 12 to 15 minutes or until cheese is melted and crust edges are golden brown.

For an extra crisp crust:Preheat oven to 300 F. Place pizza directly on center oven rack. Cook for 12 to 15 minutes or until cheese is melted and crust edges are golden brown.

*Note:Due to oven variances, cooking times may require adjustments.

Packing:Each layer to be separated with Quilon pan liner suitable for baking.

Safe Handling Instructions:

This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe-handling instructions:

Keep Frozen
Cook thoroughly to an internal temperature of 165 °F
Keep hot foods hot. Refrigerate leftovers immediately or discard.

Commitment to Quality

Nardone Brothers Baking Co., Inc. is committed to producing products with the highest quality standards to assure that all of our customers receive delicious, wholesome, and nutritionally balanced pizza products. All aspects of our manufacturing processes are monitored and maintained under HACCP guidelines and Good Manufacturing Practices. Our state-of-the-art, USDA inspected manufacturing facilities enable us to maintain a consistent quality product while providing our customers with a competitive cost advantage.