Original Cheesecake Xango®

Rich, smooth cheesecake, with a slight tangy finish rolled in melt-in-your-mouth, flaky pastry tortilla.

Ingredients

Ingredients: Cream Cheese [milk, cream, salt, lactic acid, cheese cultures], 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], Sugar, Eggs, Maltitol, Water, Modified Corn Starch, Lemon Juice Concentrate, Natural Madagascar Vanilla.
Contains: Egg, Milk, Wheat.

MANUFACTURED IN A FACILITY THAT PROCESSES PEANUTS/NUTS

Product Specifications

SKU: 7944
Units Per Case: 48
Portions Per Unit: 1
Portions Per Case: 48
Unit Weight: NET WT 12 LB 14 OZ
Gross Weight: 15.52 lbs
Case Cube: 0.61 cu. ft.
UPC:
SCC/GTIN: 10749017079445
Case Dimensions (L x W x H): 22.31 x 13.18 x 3.62
Pallet Tie x High: 6 x 14
Approx. Piece Size:
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.

Defrosting/Handling Tips

Preparation Instructions:
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 basket 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.