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Conestoga whole grain biscuits are rich and delicious, fully baked, and only require thawing and reheating. These biscuits are perfect for students meals and are easy to repare. Biscuits reheat in about five minutes and are packed in bakeable trays.
PRODUCT CODES
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| Nutrition Facts | |
|---|---|
| Serving Size: 1 Biscuit | |
| Calories | 210 |
| Total Fat | 10.0g 13% |
| Saturated Fat | 5.0g 27% |
| Trans Fat | 0g |
| Cholesterol | 0mg 0% |
| Sodium | 400mg 17% |
| Total Carbohydrate | 27g 10% |
| Dietary Fiber | 2g 8% |
| Total Sugars | 3g |
| Includes | 2g 4% |
| Protein | 4g |
| Vitamin D | 0mcg 0% |
| Calcium | 100mg 8% |
| Iron | 1.7mg 10% |
| Potassium | 180mg 4% |
| *Percent Daily Values are based on a 2,000 calorie diet. | |
Conestoga whole grain biscuits are rich and delicious, fully baked, and only require thawing and reheating. These biscuits are perfect for students meals and are easy to repare. Biscuits reheat in about five minutes and are packed in bakeable trays.
DEFROST COMPLETELY – Allow Individual bakeable tray to stand at room temperature ofr a minimum of 2 hours (entire case allow to stand at room temperature no more than 36 hours). Preheat over 425°F. Unwrap bakeable tray and brush biscuits with butter. Place bakeable tray in preheated oven and bake 4-6 minutes (Convection Oven -350°F for 3-5 minutes). If baking on a sheet pan, reduce baking time by 1 minute. Remove from oven and brush again with butter.
WHOLE WHEAT FLOUR, ENRICHED BLEACHED FLOUR (WHEAT FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), CULTURED BUTTERMILK (SKIM MILK, NONFAT MILK SOLIDS, CULTURES ADDED), WATER, PALM OIL, SUGAR, Contains less than 2%: BAKING SODA, SODIUM ALUMINUM PHOSPHATE, DEXTROSE, SALT, CALCIUM ACID PYROPHOSPHATE, POTASSIUM BICARBONATE, MONOCALCIUM PHOSPHATE.
WHEAT, MILK
EGG, SOY
