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Belalcicco

Belalcicco Frozen Garlic Bread

8 oz
$4.04 each($0.51 / oz)
Victoria H‑E‑B plus!
6106 N. NAVARRO

Description

Belalcicco Frozen Garlic Bread

Highlights

  • Nutrition Facts

    4 servings per container

    Serving Size
    0.50 loaf
    • Amount Per Serving
    • Calories230
      Calories from Fat120
    • % Daily Value*
    • Total Fat
      • 14g
      • 21%
    • Saturated Fat
      • 2.5g
      • 11%
    • Trans Fat
      • 2.5g
    • Cholesterol
      • 0mg
      • 0%
    • Sodium
      • 300mg
      • 12%
    • Total Carbohydrate
      • 23g
      • 8%
    • Dietary Fiber
      • 1g
      • 5%
    • Sugars
      • <1g
    • Protein
      • 4g
    • Vitamin A
      • 0%
    • Calcium
      • 2%
    • Vitamin C
      • 0%
    • Iron
      • 8%
    * The % Daily Value (DV) 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.

    Ingredients

    Unbleached Enriched Wheat Flour, [Flour, Niacin, Reduced Iron, Thiamine Mononitrate (Vitamin B, Folic Acid (a B Vitamin)] Water, Soybean Oil. Contains 2% or Less of the Following: Salt, Dehydrated Minced Garlic, Soybean Oil, Corn Syrup, Dried Oregano, Dough Conditioners (DATEM, Ascorbic Acid, Calcium Sulfate), Calcium Propionate (a Preservative), Flavor, Beta Carotene Flavor.

    Allergens and safety warnings

    Contains wheat, soy. Allergen Statement: Manufactured in a facility where wheat, peanuts, tree nuts, soya, milk, eggs and sesame seeds are present.

  • Heating Instructions: Bake: 1. Allow product to thaw to room temperature (approximately 15 minutes). 2. Pre-heat oven to 350 degrees on bake setting. 3. Place entire package to center of oven 10-15 minutes. 4. Remove bread. Broil: 1. Remove garlic bread from wrapper and allow to thaw to room temperature (approximately 15 minutes). 2. Set oven to broil setting. 3. Place garlic bread on cookie sheet spread side up. 4. Place under broiler and toast until golden brown. Slice & serve. Enjoy! Store at room temperature.