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.
IngredientsIngredients: Cream Cheese [pasteurized milk & cream, salt, cheese cultures], Caramel [milk, cane sugar, sodium bicarbonate, natural vanilla], Tortilla [bleached enriched wheat flour (flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, palm oil, contains 2 % or less of the following: sugar, leavening (sodium bicarbonate, sodium acid pyrophosphate, corn starch, monocalcium phosphate), salt, potato starch with monoglycerides, fumaric acid, and dextrose], White Confection [sugar, palm kernel & palm oil, whey, nonfat milk, soya lecithin, vanilla], Eggs, Water, Sour Cream [cultured cream, nonfat milk, enzymes], Sugar, Cream, Margarine [soybean oil, palm oil, water, salt, mono & diglycerides, nonfat dry milk, sunflower lecithin, natural flavor, vitamin A palmitate, beta carotene], Brown Sugar, Modified Corn Starch, Natural Madagascar Vanilla, Salt.
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
NO ARTIFICIAL TRANS FAT. Any trans fat in this product is naturally occurring in the pure dairy products we use, such as milk, butter and cream cheese.
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.