Portuguese Egg Tart Topping 907g - Water, Sugar, Pasteurized Liquid Egg Yolk, Refined Palm Oil, Whole Milk Powder, Albumen Powder, Emulsifiers (Polysorbate 60 (435), Sorbitan Monostearate (491), Mono And Diglycerides (471), Polyglycerol Esters Of Fatty Acid (475), Sodium Stearoyl Lactylate (481(I)), Sucrose Esters Of Fatty Acid (473), Propylene Glycol Alginate (405)), *Sodium Caseinate (A Milk Derivative), Acidity Regulator (Disodium Hydrogen Phosphate (339(Ii))), Artificial Flavor, Stabilizers (Guar Gum (412), Xanthan Gum (415), Hydroxypropyl Methyl Cellulose (464)), Color (Beta Carotene (160a(I))), Salt. *Not A Source of Lactose Allergen Reminder: Contains Milk, Egg, and Soybean. Portuguese Egg Tart Shell - Flour, Compound Margarine (Vegetable Oils, Water, Salt, Emulsifiers (Propylene Glycol Esters Of Fatty Acids, Soy Lecithin, Mono- And Diglycerides Of Fatty Acids), Artificial Butter Flavor, Antioxidant (Tocopherols), Color (Beta Carotene), Baking Powder (Corn Starch, Wheat Flour, Acidity Regulator (Sodium Bicarbonate, Monocalcium Pyrophosphate), Emulsifier (Sodium Acid Pyrophosphate)) , Sugar, Salt, Water.
Portuguese Egg Tart Topping 907g Step 1: Thaw completely into liquid form at between 2°C -10°C. Before use, remove bubbles on top to ensure a smooth tart surface. Step 2: Pour liquid into the tart shell, around 80-90% full. Step 3: Preheat oven to top 235°C and bottom at 205°C. Bake for 17-20 minutes and ready to serve. Storage: Frozen, -18°C Shelf Life: 365 days Portuguese Egg Tart Shell From Freezer to oven, do not need to defrsot. Shelf Life: 8 months Storage: Frozen, -18°C
Portuguese Egg Tart Topping 907g - 1. As easy as 1-2-3 - Just thaw, pour and bake! 2. Safe and convenient 3. Consistent and premium quality Portuguese Egg Tart Shell - 1. Convenient 2. Easy to use from freezer to oven - ready to bake product 3. Excellent eating quality -crispy and crunchy
All Products
Orders
Contact US
