Beer Cheese Soup ITEM FACT SHEET BEER CHEESE SOUP New from Taste Traditions! This smooth, cheesy, creamy soup is made using a hearty golden lager beer melded into a rich white cheddar cheese blend. Garden vegetables blended with a touch of Dijon mustard are added to enhance this classic flavor profile. This smooth, cheesy, creamy soup is made using a hearty golden lager beer melded into a rich white cheddar cheese . Garden vegetables blended with a touch of Dijon mustard are added toProduct enhance Last Saved Date:14this Septemberclassic 2018 flavor profile. Product Specifications: Nutrition Facts Code GTIN Pack Pack Description 32 Servings per container 102902 00015094102905 2 X 8 LBR 2 / 8 Lb Bags Serving Size 8 oz.

Brand Brand Owner GPC Description Amount Per Serving Calories 240 TASTE TRADITIONS TASTE TRADITIONS Soups – Prepared (Frozen)

% Daily Value* Gross Weight Net Weight Country of Origin Kosher Child Nutrition Total Fat 16 g 20% 16.7 LBR 16 LBR USA Undeclared No Saturated Fat 9 g 46%

Trans Fat 0 g Shipping Information

Cholesterol 45 mg 15% Length Width Height Volume TIxHI Shelf Life Storage Temp From/To

Sodium 960 mg 42% 14.5 INH 8.25 INH 5 INH 0.3461 FTQ 13x9 540 Days -10 FAH / 0 FAH

Total Carbohydrate 12 g 4% Ingredients : Dietary Fiber 0 g 1% WATER, PASTEURIZED PROCESS UNCOLORED CHEESE SPREAD (CHEDDAR AND COLBY CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES), WATER, WHEY, SODIUM PHOSPHATE, WHEY PROTEIN CONCENTRATE, SKIM MILK, MILKFAT, SALT, CARRAGEENAN, CELLULOSE GUM), WHITE CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES), BEER (WATER, BARLEY MALT, Total Sugars 3 g RICE, YEAST, AND HOPS), HALF AND HALF (MILK AND CREAM), FOOD STARCH – MODIFIED, CHICKEN BROTH, RED PEPPERS, ONION, CARROT, CELERY, BUTTER (PASTEURIZED CREAM, SALT), BACON FAT (CURED WITH: WATER, SALT, SUGAR, SODIUM PHOSPHATE, SODIUM ERYTHORBATE, SODIUM NITRITE, MAY CONTAIN BROWN SUGAR, SMOKE FLAVORING), SALT, DISODIUM PHOSPHATE MONSANT, Includes 0 g Added Sugars 0 % XANTHAN GUM, WORCESTERSHIRE SAUCE (WATER, VINEGAR, HIGH FRUCTOSE CORN SYRUP, SALT, CARAMEL COLOR, MOLASSES, DEXTROSE, MONOSODIUM GLUTAMATE, SUGAR, NATURAL FLAVORS (SPICE EXTRACTIVES), SPICES, CITRIC ACID, POSTASSIUM CITRATE, Protein NATURALPRODUCT SMOKE FLAVOR, POLYSORBATESPECIF 80,IC MALICATIONS; ACID), WHITE PEPPER (PIPER NIGRUM L.), GARLIC, DIJON POWDER (DEHYDRATED 10 g BLEND OF DIJON MUSTARD (DISTILLED VINEGAR, MUSTARD SEED, SALT, WHITE WINE, CITRIC ACID, TARTARIC ACID, SPICES), MALTODEXTRIN, MODIFIED FOOD STARCH, SILICON DIOXIDE, NATURAL FLAVOR) CONTAINS MILK, WHEAT, SOY DOT PACK GROSS NET Vitamin D 0 mg 0% CODE GTIN Code DESCRIPTION WT. WT. Calcium 297 mg 25% 102902 00015094102905 690200 2/8 LB. BAGS 16.7 LBS 16 LBS Iron 0 mg 2% Allergens(C='Contains' MC='May Contain' N='Free From' UN='Undeclared' 30='Free From Not Tested' 50='Derived From Ingredients' 60='Not Derived From Ingredients' NI='No Info Potassium 255 mg 6% SHIPPINGEggs - NINFORMATION; Milk - C Peanuts - N *The % Daily Values (DV) tells you how much a nutrient in a serving of Soy - C Wheat - C TreeNuts - N food contributes to a daily diet. 2,000 calories a day is used for general SHELF STORAGE TEMP nutrition advice. LENGTHFish - N WIDTH HEIGHTCrustacean - NVOLUME TI x HI LIFE From/To Handling Suggestions : Benefits : 540 If packaged integrity has been compromised do not use. All products should be kept frozen.14 ½ IN All of8 our ¼ products IN are full strength,5 IN heat and serve,0. taking3461 the guess work13 out/ of9 preparation and -10 FAH / 0 FAH Products may be thawed in the refrigerator to speed preparation time. Never thaw products at room providing your customers with consistent quality every time. Days temperature. INGREDIENT INFO

WATER, PASTEURIZED PROCESS UNCOLORED CHEESE SPREAD (CHEDDAR AND COLBY CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES), WATER, WHEY, SODIUM PHOSPHATE, WHEY PROTEIN CONCENTRATE, SKIM MILK, MILKFAT, SALT, CARRAGEENAN, CELLULOSE GUM), WHITE CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES), BEER (WATER, BARLEY MALT, RICE, YEAST, AND HOPS), HALF AND HALF (MILK AND CREAM), FOOD STARCH – MODIFIED, CHICKEN BROTH, RED PEPPERS, ONION, CARROT, CELERY, BUTTER (PASTEURIZED CREAM, SALT), BACON FAT (CURED WITH: WATER, SALT, SUGAR, SODIUM PHOSPHATE, SODIUMServing Suggestions ERYTHORBATE, : SODIUM NITRITE, MAY CONTAIN BROWN Prep SUGAR, & Cooking SMOKE Suggestions FLAVORING), : SALT, DISODIUM PHOSPHATE MONSANT, XANTHAN GUM, WORCESTERSHIRE SAUCE (WATER, VINEGAR,Place HIGH unopened FRUCTOSE bag of product CORN in a large SYRUP,pot of boiling water.SALT, Lower CARAMEL heat and simmer COLOR, until product MOLASSES, reaches internal temperature of 165ºF. Approximately 40 - 50 minutes from frozen or 20 - 25 minutes DEXTROSE, MONOSODIUM GLUTAMATE, SUGAR, NATURAL FLAVORSfrom thawed (SPIC state. InternalE EXTRACTIVES), temperature can be checked SPICES, by removing CITRIC bag from ACID, water and POSTASSIUM folding it, CITRATE, NATURAL SMOKE FLAVOR, POLYSORBATE 80, MALIC ACID), WHITEunopened, PEPPER around a stemmed (PIPER thermometer. NIGRUM Transfer L.), to GARLIC, a serving container DIJON and hold POWDER at 150ºF – (DEHYDRATED BLEND OF DIJON MUSTARD (DISTILLED VINEGAR, MUSTARD SEED,160ºF until SALT, served. WHITE WINE, CITRIC ACID, TARTARIC ACID, SPICES), MALTODEXTRIN, MODIFIED FOOD STARCH, SILICON DIOXIDE, NATURAL FLAVOR) CONTAINS MILK, WHEAT, SOY

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HANDLING SUGGESTIONS PREP & COOKING SUGGESTIONS BENEFITS All products should be kept frozen. Products may Place unopened bag of product in a large pot of boiling water. Lower Ready to use, simply heat be thawed in the refrigerator to speed heat andPrinted simmer on 14 Septemberuntil product 2018 reachesPowered internal temperatureby FSE Inc. - http://www.fsenet.comof 165ºF, and serve. Consistent preparation time. Never thaw products at room approximately 40 - 50 minutes from frozen or 20 - 25 minutes from every time. Page 1 of 1 temperature. Reheating cooked product or thawed state. Internal temperature can be checked by removing bag adding reheated product to fresh product is not from water and folding it, unopened, around a stemmed thermometer. recommended. Transfer to a serving container and hold at 150ºF –160ºF until served.

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