Tornados Brand® EGG, BACON, CHEESE & SALSA TORNADOS#86144

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Egg, Bacon, Cheese & Salsa Tornados
  • Case Pack
  • Net Case WT (lbs)
  • Gross Case WT (lbs)
  • Case Cube
  • Case Dimensions
  • Tier and High
  • Cases per Pallet
  • Sell Unit UPC
  • Master Case UPC
  • 3/8/3 oz
  • 4.5
  • 5.26
  • 0.276
  • 12 5/16 x 7 15/16 x 4 7 /8
  • 20 x 9
  • 180
  • N/A
  • 1 00 71007 86144 1

Ingredients

INGREDIENTS: WATER, WHEAT FLOUR (ENRICHED WITH NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SCRAMBLED EGGS (LIQUID WHOLE EGGS, SKIM MILK, MODIFIED CORNSTARCH, SALT, XANTHAN GUM, CITRIC ACID, PEPPER AND/OR LIQUID PEPPER), VEGETABLE OIL (SOYBEAN AND/OR CANOLA AND/OR CORN), COOKED BACON (PORK, WATER, SALT, SUGAR, SMOKE FLAVOUR, SODIUM PHOSPHATES, SODIUM ERYTHORBATE, SODIUM NITRITE), PROCESSED MONTEREY JACK AND AMERICAN CHEESE PRODUCT WITH PEPPERS (MONTEREY JACK AND AMERICAN CHEESES [MILK, BACTERIAL CULTURE, SALT,MICROBIAL ENZYME], WATER, SKIM MILK, PALM OIL, SODIUM PHOSPHATE, MODIFIED CORNSTARCH, RED AND GREEN JALAPENO PEPPERS, SALT, LACTIC ACID), BATTER MIX (ENRICHED WHEAT FLOUR [ENRICHED WITH NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], YELLOW CORN FLOUR, SPICES, SALT, JALAPENO PEPPER, BAKING POWDER, GUAR GUM, OLEORESIN PAPRIKA AND TURMERIC, NATURAL FLAVOR), CHEESE SAUCE [WATER, CHEDDAR CHEESE (MILK, BACTERIAL CULTURE, SALT, MICROBIAL ENZYME, ANNATTO (COLOUR)), MODIFIED CORNSTARCH, CREAM CHEESE PRODUCT (MILK, CREAM, BACTERIAL CULTURE, SALT, XANTHAN AND/OR LOCUST BEAN AND/OR GUAR GUMS), CANOLA OIL, PARTLY SKIMMED MILK POWDER, WHEY, SODIUM PHOSPHATE, POTASSIUM PHOSPHATE, SALT, CORNSTARCH, LACTIC ACID, MILKFAT, NATURAL FLAVORS, PROPIONIC ACID, ENZYME MODIFIED BUTTER OIL, MONOGLYCERIDES, POTASSIUM HYDROXIDE, SUGAR, YEAST EXTRACT, CARRAGEENAN, ANNATTO (COLOUR)], CHEESE SAUCE (WATER, AGED CHEDDAR CHEESE (CHEDDAR CHEESE (MILK, BACTERIAL CULTURE, SALT, MICROBIAL ENZYME, ANNATTO (COLOUR)), HYDROGENATED SOYBEAN OIL, CORN STARCH-MODIFIED, CREAM CHEESE PRODUCT [MILK, CREAM, BACTERIAL CULTURE, SALT, STABILIZERS (XANTHAN, GUAR, CAROB BEAN GUMS)], SKIM MILK, SALT, SODIUM HEXAMETAPHOSPHATE, SODIUM PHOSPHATE, WHEY, CELLULOSE GUM, LACTIC ACID, SODIUM HYDROXIDE, PROPIONIC ACID, BUTTER OIL, SUGAR, MONO-AND DIGLYCERIDES, YEAST EXTRACT, NATURAL FLAVOUR, ANNATTO (COLOUR), COLOUR (FD AND C YELLOW NO.6.)) ONION, GREEN CHILI PEPPERS (WITH SALT, CITRIC ACID, CALCIUM CHLORIDE), TOMATOES (TOMATOES, TOMATO JUICE, CITRIC ACID, CALCIUM CHLORIDE), MALTODEXTRIN, TOMATO PASTE (TOMATOES), DEXTROSE, MODIFIED CORNSTARCH, SALT, DISTILLED VINEGAR, JALAPENO PEPPERS (WITH SALT, ACETIC ACID, WATER, CALCIUM CHLORIDE), CHEDDAR FLAVOUR (CORN SYRUP SOLIDS, CHEDDAR CHEESE (MILK, BACTERIAL CULTURE, SALT, MICROBIAL ENZYME), SALT, YEAST EXTRACT, DISODIUM PHOSPHATE, NATURAL FLAVOURS, ANNATTO {COLOUR}), LACTIC ACID, SPICE, GARLIC (WITH CITRIC ACID), DOUGH CONDITIONERS (YEAST, WHEAT GLUTEN, SUGAR, GUAR GUM, MODIFIED POTATO STARCH, SODIUM METABISULPHITE). CONTAINS: WHEAT, EGGS, MILK.

Nutrition Facts

Serving Size 1 TORNADO (85g)

Servings Per Container 3

Amount Per Serving

Calories 180

Calories from Fat 70

% Daily Value *

Total Fat 7g

11%

Saturated Fat 2g

10%

Trans Fat 0g

Cholesterol 35mg

12%

Sodium 300mg

13%

Total Carbohydrate 23g

8%

Dietary Fiber 1g

4%

Sugars 1g

Protein 6g

Vitamin A

4%

Vitamin C

2%

Calcium

4%

Iron

8%

* Percent Daily Values based on a 2,000 Calorie Diet

Cooking Instructions

Conventional Oven

Frozen
25 MINUTES @ 350ºF
Thawed
12 MINUTES @ 450°F
PREHEAT OVEN TO APPROPRIATE TEMPERATURE SHOWN IN CHART. PLACE TORNADOS ON COOKING SHEET THAT HAS BEEN LINED WITH PARCHMENT PAPER OR LIGHTLY COATED WITH COOKING SPRAY. PLACE IN PREHEATED OVEN FOR TIME SHOWN IN CHART, OR UNTIL 161°F IS ACHIEVED. CHECK TEMPERATURE AND IF NECESSARY, CONTINUE COOKING UNTIL INTERNAL CORE TEMPERATURE REACHES OR EXCEEDS 161°F

Convection

Temperature
325°F
Frozen
FAN HI, 15 MINUTES
Thawed
FAN HI, 12 MINUTES
PREHEAT OVEN TO APPROPRIATE TEMPERATURE SHOWN IN CHART. PLACE TORNADOS ON COOKING SHEET THAT HAS BEEN LINED WITH PARCHMENT PAPER OR LIGHTLY COATED WITH COOKING SPRAY. PLACE IN PREHEATED OVEN FOR TIME SHOWN IN CHART, OR UNTIL 161°F IS ACHIEVED, CHECK TEMPERATURE AND IF NECESSARY, CONTINUE COOKING UNTIL INTERNAL CORE TEMPERATURE REACHES OR EXCEEDS 161°F

Deep Fryer

Temperature
375°F
Frozen
DO NOT FRY FROZEN TORNADOS
Thawed
3 MINUTES 30 SECONDS
PREHEAT OIL IN DEEP FRYER TO 375°F, PLACE THAWED TORNADOS INTO FRY PLACE THAWED TORNADOS INTO FRY BASKET AND CLOSE LID, OR USE SECOND FRY BASKET AS LID TO PREVENT TORNADOS FROM FLOATING. PLACE LOADED FRY BASKET INTO PREHEATED OIL FOR TIME SHOWN IN CHART, OR UNTIL 161°F IS ACHIEVED. CHECK TEMPERATURE AND IF NECESSARY, CONTINUE COOKING UNTIL INTERNAL CORE TEMPERATURE REACHES OR EXCEEDS 161°F

Other

Temperature
SEE INSTRUCTIONS
ROLLER GRILL - PREHEAT ROLLER GRILL ON “10” OR “HIGH” SETTING FOR 10 MINUTES REDUCE TEMPERATURE TO “7” OR “MEDIUM”. FILL ROLLER GRILL WITH FROZEN TORNADOS. USE FLAVOR GRILL TAGS TO SEPARATE FLAVORS. USE “NOT READY” GRILL TAGS UNTIL COOKED. COOK TORNADOS UNTIL INTERNAL CORE TEMPERATURE REACHES OR EXCEEDS 161°F. IF A TORNADO WILL NOT ROLL, FLIP IT END TO END. REMOVE “NOT READY” GRILL TAGS WHEN READY TO SERVE PLACE FULLY COOKED TORNADOS IN THE SLEEVES PROVIDED AND HAND TO CUSTOMER. COOKED TORNADOS