Dulce De Leche Cheesecake Xango®
Creamy, sweet white chocolate cheesecake marbled and layered with a rich, dulce-flavored cheesecake and pockets of gooey dulce de leche caramel. Wrapped in a flakey pastry tortilla.
IngredientsDulce Cheesecake: Cream Cheese [pasteurized milk & cream, salt, cheese cultures], Caramel [milk, sugar, butter], White Confection [sugar, palm kernel & palm oil, whey, nonfat milk, soya lecithin, vanilla], Eggs, Water, Sour Cream [cultured cream, nonfat milk, enzymes], Sugar, Cream, Wheat Flour, Margarine [soybean oil, palm oil, water, salt, mono & diglycerides, nonfat dry milk, sunflower lecithin, natural flavor, vitamin A palmitate, beta carotene], Modified Corn Starch, Brown Sugar, Corn Starch, White Chocolate [sugar, cocoa butter, whole milk powder, nonfat dry milk, milkfat, soy lecithin, natural vanilla extract], Natural Madagascar Vanilla, Salt. Tortilla: Enriched Wheat Flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, and folic acid), Water, Palm Oil, Cultured Wheat Starch, Mono & Diglycerides, Salt, Fumaric Acid, Sodium Acid Pyrophosphate, Sodium Bicarbonate, Yeast, Soybean Oil, Monocalcium Phosphate, Enzymes.
Contains: Egg, Milk, Wheat, Soy.
MANUFACTURED IN A FACILITY THAT PROCESSES PEANUTS/NUTS
Units Per Case: 48
Portions Per Unit: 1
Portions Per Case: 48
Unit Weight: NET WT 13 LB 8 OZ
Gross Weight: 16.45 lbs
Case Cube: 0.61 cu. ft.
Case Dimensions (L x W x H): 22.31 x 13.18 x 3.62
Pallet Tie x High: 6 x 14
Inner Tray Box Dimensions: N/A
Approx. Piece Size: 4.3 x 1.7 x 2.0
Kosher Status: KD
Gluten Free: No
1. Remove the desired amount of portions from the freezer and place on a lined sheet pan in the cooler, cover to prevent drying & defrost for 4 hours. Can be kept refrigerated for up to 7 days prior to frying.
2. Set the fryer to 350 degrees.
3. Place the Xangos® in the fryer using a double basket method to keep the Xangos® submerged in oil. Place basked in hot oil for 4 minutes. The outside shell should be a golden brown color. (Note: If Xangos® are frozen, fry @ 350 degrees for 7½ minutes).
4. Allow Xangos® to cool for 30 seconds before rolling in cinnamon sugar. Coat Xangos® in sugar mixture, turning product for even coverage.
Cinnamon Sugar Recipe: Combine 1 cup of granulated sugar to 1 Tablespoon of ground cinnamon.
Holds Best When Kept Covered In Cooler, Away From the Door And From Foods With Strong Odors.
Frozen: 18 Months
Refrigerated: 7 days (covered) prior to frying
The 'Hold Time' for Xangos is 2 Hours In a chafing dish, uncovered.