Henry And Henry Cafe Sarks Caramel Fudge Topping-8.3 lb.-6/Case
Rise Baking Company
SKU: 647662
A creamy caramel heat and apply fudge topping ideal for using on ice cream, pies, specialty cakes, and beverages.
| Item Status | STK |
| Hazardous Material | No |
| Processing Time | 5-10 Business Days |
| Pallet Quantity Per Layer | 8 |
| Mpn | 10223632 |
| Pallet Quantity | 40 |
| Global Product Type | Icing Ready To Use |
| Size | 8.3 lb. |
| Case Pack | 6 per Case |
| Material | Food |
| Uom | Case |
| Shelf Life | 720 |
| Global Product Group | Dessert Sauces/Toppings/Fillings (Perishable) |
| Storage Instructions | Store In Dry Sanitary Conditions At Ambient Temperature (Approximately 70°F) In Sealed Containers. |
| Preparation Instructions | Hot Caramel Fudge: Serve At Room Temperature Of 120 - 130°F. If Thinner Consistency Is Desired, Add A Small Quantity Of Water. Cold Caramel Fudge: Reduce To Proper Consistency By Adding A Small Quantity Of Water A Room Temperature. |
| Serving Suggestion | A Creamy Caramel Heat And Apply Fudge Topping Ideal For For Using On Ice Cream, Pies, Specialty Cakes, And Beverages. |
| Cooking Instructions | Heat And Serve |
| Diet Types | Kosher - Kosher Sub Type: Dairy - Kosher Certification Agency: OU |
| Ingredients | Corn Syrup (Sulfur Dioxide), Sugar, Water, Butter (Cream [Milk], Salt), Nonfat Dry Milk.Contains 2% Or Less Of Eachof The Following: Vegetable Shortening (Palm Oil), Disodium Phosphate, Mono- And Diglycerides, Sodium Alginate, Artificialflavor, Sodium Phosphate. |
| Allergen Statement | Food Allergen |
| Allergens | Contains Milk And Its Derivates |
| Country Of Origin | United States |
| Brand | Henry And Henry |
| Manufacturer | Rise Baking Company |
| Calcium: 67.5 Milligrams | 0% Of Daily Recommendation |
| Carbohydrate, Total; Method Of Determination Unknown Or Variable: 68.2 Grams | 0% Of Daily Recommendation |
| Cholesterol; Method Of Determination Unknown Or Variable: 17.1 Milligrams | 0% Of Daily Recommendation |
| Fat, Saturated (fatty acids, total saturated): 3.7 Grams | 0% Of Daily Recommendation |
| Fat, Total (total fat by NLEA definition (triglyceride equivalents of fatty acids)): 6.1 Grams | 0% Of Daily Recommendation |
| Iron (iron, total): 0 Milligrams | 0% Of Daily Recommendation |
| Dietary Fibre, total (fibre, total dietary; Wenlock modification): 0 Grams | 0% Of Daily Recommendation |
| Potassium: 95 Milligrams | 0% Of Daily Recommendation |
| Sodium: 126.3 Milligrams | 0% Of Daily Recommendation |
| Protein, Total; Method Of Determination Unknown Or Variable: 2.1 Grams | 0% Of Daily Recommendation |
| Sugars, Tot, Expression Unknown: 58.4 Grams | 0% Of Daily Recommendation |
| Vitamin A; Method Of Determination Unknown: 189.5 Number of International Units | 0% Of Daily Recommendation |
| Vitamin C (Unknown): 0.7 Milligrams | 0% Of Daily Recommendation |
| Vitamin D (vitamin D; method of determination unknown or variable): 0 Micrograms | 0% Of Daily Recommendation |
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