COLOMBIAN PANDEBONO

CHEESE BREAD

Pandebono is a delicious cheese and dough mixture rolled into a small bun then baked to golden perfect. It is delightfully crispy on the outside yet decadently softon the inside. Excellent companion for breakfast, served as a snack or for any time of the day!

INGREDIENTS

CRUST

White cheese (pasteurized milk, salt, calcium chloride, enzymes); tapioca starch; tapioca flour; liquid eggs (whole eggs, citric acid [to preserve color], 0.15% water added as carrier for citric acid); sugar; margarine (fat mixture of palm oil, palm fractions and interesterified fat blend of palm and palm kernel oils, water, salt, vegetable mono-diglycerides, polyglycerol ester and sunflower lecithin added as emulsifiers, potassium sorbate and citric acid added as preservatives, artificial and nature-identical butter flavoring substances, tbhq as antioxidant, colored with beta-carotene); cornstarch; salt (salt, silicon dioxide, yellow prussiate of soda [anticaking agent]). Allergens: milk, eggs.

FOR FOOD SAFETY AND BEST QUALITY:

Keep frozen. Before cooking product, thaw it in the refrigerator. Cook thoroughly before eating. Use caution; product will be hot.

BAKING INSTRUCTION

CODE: PBH50
CODE: MINI PBH50

BAKED: Thaw before baking. Pre-heat oven to 450°F. and bake between 8-10 minutes or until it reaches an internal temperature of 185°F or obove.

CODE: PB120
CODE: MINI PB100

RAW: Thaw before baking. Pre-heat oven 450°F. Egg wash. bake for 17 minutes or until reach 160°F.