Description
Custom Culinary Master's Touch Instant Cheddar Cheese Sauce Mix
A full flavored dry cheddar sauce mix with a smooth & creamy texture.
Ingredients: Food Starch - Modified, Cheese Powder (whey [from Milk], Buttermilk Solids, Whey Protein Concentrate, Granular Cheese [milk, Cheese Culture, Salt, Enzymes], Cheddar Cheese [milk, Cheese Culture, Salt, Enzymes], Salt, Sodium Phosphate, Contains Less Than 2% Of Citric Acid, Paprika Oleoresin [color], Lactic Acid, Annatto [color]), Maltodextrin, Salt, Whey, Corn Syrup Solids, Coconut Oil, Cheddar Cheese (milk, Cheese Cultures, Salt, Enzymes), Sunflower Oil, With 2% Or Less Canola Oil, Sodium Phosphate, Citric Acid, Sodium Caseinate, Sugar, Blue Cheese (pasteurized Milk, Cheese Cultures, Salt, Enzymes), Lactic Acid, Silicon Dioxide (anti-caking Agent), Dipotassium Phosphate, Mono & Diglycerides, Naturals Flavor (with Milk), Extractives Of Annatto And Turmeric (color), Extractive Of Paprika (color).contains: Milk.
Allergens: Not Available
Storage: Store at room temperature (not to exceed 85 F). 12 months for maximum flavor.
A full flavored dry cheddar sauce mix with a smooth & creamy texture.
Ingredients: Food Starch - Modified, Cheese Powder (whey [from Milk], Buttermilk Solids, Whey Protein Concentrate, Granular Cheese [milk, Cheese Culture, Salt, Enzymes], Cheddar Cheese [milk, Cheese Culture, Salt, Enzymes], Salt, Sodium Phosphate, Contains Less Than 2% Of Citric Acid, Paprika Oleoresin [color], Lactic Acid, Annatto [color]), Maltodextrin, Salt, Whey, Corn Syrup Solids, Coconut Oil, Cheddar Cheese (milk, Cheese Cultures, Salt, Enzymes), Sunflower Oil, With 2% Or Less Canola Oil, Sodium Phosphate, Citric Acid, Sodium Caseinate, Sugar, Blue Cheese (pasteurized Milk, Cheese Cultures, Salt, Enzymes), Lactic Acid, Silicon Dioxide (anti-caking Agent), Dipotassium Phosphate, Mono & Diglycerides, Naturals Flavor (with Milk), Extractives Of Annatto And Turmeric (color), Extractive Of Paprika (color).contains: Milk.
Allergens: Not Available
Storage: Store at room temperature (not to exceed 85 F). 12 months for maximum flavor.