Cake Name: White Chocolate Amaretto Product Code: 1614
Description:
This cheesecake is loaded with white chocolate, almonds and a hint of Amaretto. Topped with a silky-smooth white chocolate truffle cream and roasted almonds.
Number of Slices: 14
Manufacturing Date Code: Julian (Example: 5280 = October 7, 2005 )
Packaging:
Placed on cardboard, cut, wrapped, boxed, and shrink-wrapped with two cakes per case.
Declared Weight: 2.1 kg
Microbiological:
Aerobic Plate Count: < 100,000 cfu/g
Yeast: < 100 cfu/g
Mold: < 10 cfu/g
E.coli: <10 cfu/g
Coliform: <100 cfu/g
S. aureus: Negative
Storage and Shelf Life:
Storage: Freezer (<18ºC/<0ºF)
Shelf Life: Frozen, 6 months from date of manufacture.
Thawed, 3 days at <4°C (<40°F), kept in original packaging.
INGREDIENT LIST:
Cream cheese (milk ingredients, bacterial culture, salt, locust bean gum) , sugar, white chocolate (sugar, cocoa butter, milk, whey), liquid whole eggs, chocolate graham crumb (flour, sugar, canola oil, water, cocoa, corn starch, baking soda, high fructose corn syrup, whey powder, salt, soy lecithin), whip cream (cream, milk, dextrose, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) , milk, sour cream (modified milk ingredients, modified corn starch, sodium phosphate, carob bean gum, carrageenan, microbial enzyme, bacterial culture), margarine (contains palm oil) , almonds, flour, corn syrup solids, canola oil, corn starch, butter, natural flavours , cinnamon.
ALLERGY ALERT : THIS PRODUCT IS MADE IN A PLANT THAT USES NUTS, PEANUTS, DAIRY, SOY, SULPHITES, AND WHEAT INGREDIENTS.
SERVING AND STORAGE : STORE FROZEN AT -18 0 C / 0 0 F . FOR BEST RESULTS THAW IN REFRIGERATOR (< 4. 0 C / <39 0 F ) OVERNIGHT. FOR QUICKER USE, SLICE FROZEN CHEESECAKE WITH HOT KNIFE AND LET EACH PIECE THAW.
KEEP CHEESECAKE REFRIGERATED AND DO NOT RE FREEZE ONCE THAWED. CAN BE REFRIGERATED UP TO THREE DAYS . DO NOT MICROWAVE .
Supersedes: January 21, 2002
Revised: October 17, 2003
U.S. Nutrition Information:
Canadian Nutrition Information:
