Sour Cream #97999

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#97999 Sour Cream Pack Size: 10/4 lb. Marzetti Grade A sour cream is for foodservice operators who want the top of the line. Just like the local dairy, Marzetti begins with 18% butterfat cream to make real sour cream. Case GTIN Shelf Life Product Preparation: Ready to use. 10070200979991 3 months Package Format Servings per Case Pouch About 600 Storage Keep Refrigerated between 35°F and 80°F. Do Not Freeze. Recipes Visit our Recipe & Inspiration Section on MarzettiFoodservice.com for recipe details! Layered Southwest Salad T. Marzetti Company The information shown here may vary from the information on product currently in distribution. Keep in mind 380 Polaris Parkway, Suite 400 that ingredients, formulas, and labeling regulations may change, so nutrition information may also change. For Westerville, Ohio 43082 the most accurate information for a particular product, please refer to the nutrition and www.MarzettiFoodservice.com ingredient information on the product package. 8/30/2018 #97999 Sour Cream Pack Size: 10/4 lb. Ingredients: Nutrition Facts CREAM, MODIFIED CORN STARCH,LACTIC ACID, GELATIN, GUAR GUM, MONO AND About 60 servings per container DIGLYCERIDES, SODIUM PHOSPHATE, SODIUM BENZOATE AND POTASSIUM SORBATE ADDED AS Serving Size 2 tbsp (30 g) PRESERVATIVES, ACETIC ACID, CITRIC ACID,PHOSPHORIC ACID, NATURAL AND ARTIFICIAL FLAVORS. CONTAINS: MILK CONTAINS: MILK Amount per Serving Calories 60 % Daily Value* Case Weight Case Cube Total Fat 5 g 7 % 43 lbs. .858 cu. ft. Saturated Fat 3.5 g 17 % Pallet TI x HI Cases per Pallet Trans Fat 0 g 9 x 5 45 Cholesterol 20 mg 7 % Case Dimensions (L x W x H) Sodium 30 mg 1 % 18.807” x 9.432” x 8.364” Total Carbohydrate 2 g 1 % Dietary Fiber 0 g 0 % Total Sugars 1 g Includes 0 g Added Sugars 0 % Protein less than 1 g Vitamin D 0 mcg 0 % Calcium 30 mg 2 % Iron 0 mg 0 % Potassium 0 mg 0 % * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. T. Marzetti Company The information shown here may vary from the information on product currently in distribution. Keep in mind 380 Polaris Parkway, Suite 400 that ingredients, formulas, and labeling regulations may change, so nutrition information may also change. For Westerville, Ohio 43082 the most accurate information for a particular product, please refer to the nutrition and www.MarzettiFoodservice.com ingredient information on the product package. 8/30/2018 .

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SOUR CREAM: Toward Semantic Processing of Recipes
SOUR CREAM: Toward Semantic Processing of Recipes Dan Tasse and Noah A. Smith CMU-LTI-08-005 Language Technologies Institute School of Computer Science Carnegie Mellon University 5000 Forbes Ave., Pittsburgh, PA 15213 www.lti.cs.cmu.edu SOUR CREAM: Toward Semantic Processing of Recipes Dan Tasse and Noah A. Smith School of Computer Science Carnegie Mellon University [email protected], [email protected] May 2008 1 Introduction We present preliminary work on SOUR CREAM (System to Organize and Understand Recipes, Capacitating Relatively Exciting Applications Meanwhile). The aim of this project is to develop new techniques for semantic parsing by focusing on the domain of cooking recipes. This report details the MILK meaning representation language and CURD, a database of recipes annotated in the MILK language. We also detail preliminary efforts at semantic processing using this dataset. 2 MILK: Minimal Instruction Language for the Kitchen In this section we present MILK, the Minimal Instruction Language for the Kitchen. In designing this language, we aimed to create a concise, yet complete, set of instructions that represent the actions demanded by imperative statements in recipes. MILK is based on ﬁrst-order logic, but there is a notion of temporal order and creation/deletion of ingredients. It will provide a basic machine-readable target language for our parsing efforts; the MILK framework should allow a variety of useful applications. We have aimed for a medium-grained representation: a MILK translation of a recipe cannot identify in detail each action that occurs during cooking, but it will offer some useful information about each step in the recipe.
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Cream Ingredients Cream is prepared from milk by centrifugal separation. United States standards require cream containing a minimum of 36% fat to be labeled “heavy whipping” cream. Cream used as an ingredient contains 36% to 40% fat. By standardizing with skim milk, cream of different fat levels can be produced. Light whipping cream and light (“coffee” or “table”) cream contain 30% to 36% and 18% to 30% fat, respectively. Specific homogenization and heat treatments bring about desirable grades of viscosity in cream products. Cream should be stored under refrigeration. It can be quick-frozen and stored frozen until used. Typical Composition for Fluid Milk Cream Products (%) Cream Product Water Fat Protein Lactose Ash Half-and-Half 80.2 11.5 3.1 4.5 0.7 Light Cream 74.0 18.3 2.9 4.2 0.6 Light Whipping Cream 62.9 30.5 2.5 3.6 0.5 Heavy Cream 57.3 36.8 2.2 3.2 0.5 Plastic Cream 18.2 80.0 0.7 1.0 0.1 Sour Cream, Cultured 71.0 21.0 3.2 4.3 0.7 Source: Chandan R. (1997), Dairy-Based Ingredients, Eagen Press, St. Paul, Minn. Cream Varieties Half-and-Half is a product containing between 10.5% and 18% milkfat, according to federal regulations. It can be pasteurized or ultrapasteurized and may be homogenized. The titratable acidity, expressed as lactic acid, is not less than 0.5%. If nutritive sweeteners or bulky flavoring ingredients are added, the final product must contain not less than 8.4% milkfat.
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