Tio Jorge
SKU: TJI028
Pack Size: 8 X 2.5 lb.
Versatile, tender, and crunchy, the Hawaiian-style plantain is picked at the peak of perfection, sliced and fried twice to create a delicious golden toston.
SKU: UF0280
Pack Size: 6 x 2.5 lb.
Shelf Life: Best by date 2 years from production date
TI-HI: 10 base x 9 high
Cases per Pallet: 6 x 2.5 lb.
Net Weight: 15.0 lb (6.80kg)
Gross Weight: 16.2lb (7.35kg)
Tri color Sweet potatoes, vegetable oil (canola oil), modified potato starch, rice flour, tapioca dextrin, salt, sodium acid pyrophosphate, sodium bicarbonate, xanthan gum, paprika extract.
None
13 serving(s) per container
Serving Size
20 fries (85g)
Amount Per Serving
Calories
130
Total Fat 5g
7%
Saturated Fat 0g
0%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 85mg
4%
Total Carbohydrate 24g
9%
Dietary Fiber 3g
12%
Total Sugars 6g
Includes 0g Added Sugars
0%
Protein 1g
Vitamin D 0mcg
0%
Calcium 18mg
2%
Iron 0.5mg
3%
Potassium 325g
7%
* The % Daily Value (DV) tells how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutritional advice.
Please consider before cooking: Keep frozen until use. Appliance temperatures may vary. Please consider the performance of your appliance when following these cooking directions.
Restaurant use/commercial fryers: Heat the oil in the pan or fryer to 175°C / 350°F. Place the Sweet Potato Fries into the basket and cook for 2½ – 3½ minutes, until they’re crisp and light golden. Lift the basket, shake off the oil, place on a plate lined with a paper towel and season with salt to taste.
Oven: Pre-heat oven to 375°F (190°C). Arrange sweet potato fries in a single layer. Bake to a golden brown, approximately for 6-10 minutes. Serve warm
Here at MIC Food® we provide a variety of tropical fruits and vegetables that come peeled, cut, frozen, ready-to-heat and serve, saving you hours of prep time so you can focus on what matters the most: making every meal memorable.
No added preservatives
Frozen, Ready-to-Heat and serve
No food waste
No seasonal sourcing issues
