Breaded Pork Pattie
Serving suggestions -
Ideal for a variety of menu applications.CLOSE
Storage Temperature - Maximum
Storage Temperature - Minimum
From the frozen state, bake at 350 degrees f in conventional oven at 350 for 14 minutes.
From the frozen state, bake at 350 degrees f in convection oven for 10 minutes.
Packaging information -
Pork, water, enriched bleached wheat flour (enriched with niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), textured vegetable protein product [soy protein concentrate, zinc oxide, niacinamide, ferrous sulfate, copper gluconate, vitamin a palmitate, calcium pantothenate, thiamine mononitrate (b1), pyridoxine hydrochloride (b6), riboflavin (b2), cyanocobalamin (b12)], contains 2% or less of modified corn starch, seasoning (sugar, salt, hydrolyzed soy and wheat gluten protein, dextrose, hydrolyzed soy protein, hydrolyzed corn protein, disodium inosinate, disodium guanylate), salt, spices, sodium phosphates, buttermilk product (sweet cream, whey cream), wheat gluten, oleoresin paprika, sugar, yellow corn flour, dextrose, yeast, dried whey, mono and diglycerides, spice extractive, onion powder, soybean oil, leavening (sodium aluminum phosphate, sodium bicarbonate), buttermilk flavor (cultured buttermilk, maltodextrin, citric acid, salt), citric acid. set in vegetable oil.
Nutritional information -
Amount Per Serving
Daily Value % *
*The % Daily Value 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.
To inquire if a signed copy of the product formulation statement or Child Nutrition statement is available for this item, please contact the Tyson Foodservice Customer Relations Team at 1-800-261-4754. Or email firstname.lastname@example.org.
More about this item
Profitable purchase one product vs. several ingredients pre portioned servings eliminate waste. Labor Saving goes straight from the freezer to the fryer pre battered and breaded consistent product regardless of experience level. Improved Food Safety reduced risk of cross contamination no knife work required.