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|Unit Size:||24.27 OZ|
|Shelf Life:||270 Days|
|Case Gross Weight:||10.0080 LB|
Shredded potatoes and seasoning mix that makes potato pancakes simple and consistent, just add eggs. Yield: 40 lbs. per case.
1: In a bowl combine mix with 2 quarts hot water (120-140°F). Stir well. 2: Cover and refrigerate for 30 minutes (or refrigerate overnight). 3: Stir 2 cups blended whole eggs into cooled mixture. 4: Scoop onto a well-oiled grill (375-400°F) and press flat. Cook for 2 1/2-3 minutes per side. TIPS: If pasturized or frozen eggs are not available, use only refrigerated fresh eggs. OVEN OPTION: Follow steps 1-3 above. Scoop portions of mixture (#30 scoop) onto well-oiled ovenable pan and press flat. Bake uncovered. Convection: 375°F for 12-15 min. Conventional: 450°F for 12-15 min.
POTATO (DRY), ONION, ENRICHED WHEAT FLOUR BLEACHED (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), MALTODEXTRIN, SALT, DEXTROSE, XANTHAN GUM, PARTIALLY HYDROGENATED SOYBEAN OIL, SPICE, MONO AND DIGLYCERIDES. FRESHNESS PRESERVED WITH SODIUM BISULFITE AND BHT. CONTAINS WHEAT INGREDIENTS.
Store cool dry (less than 80 degrees F)
Serving Size 1/3 cup Prepared (19g Dry)
Servings Per Container 36
|Amount per Serving|
|Calories 70||Calories from Fat 0|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Trans Fat 0g|
|Total Carbohydrates 15g||5%|
|Dietary Fiber 1g||4%|
|Sugars < 1g|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|