PRODUCT FACT SHEET DESCRIPTION: CHEESE BREAD DOUGH DESCRIPTION FRENCH: PATE A PAIN AU FROMAGE PRODUCT CODE: CASE PACK: 24

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2 PRODUCT FACT SHEET DESCRIPTION: DESCRIPTION FRENCH: PATE A PAIN AU FROMAGE CASE PACK: 24 NET CASE WEIGHT: 12.4 KG (27 LB 6 OZ) UNIT NET WEIGHT: 517 G (18.2 OZ) (1 LB 2.25 OZ) INGREDIENT LEGEND INGREDIENTS FOR U.S. MARKET: ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, IRON AS FERROUS SULFATE, THIAMINE MONONITRATE, ENZYME, RIBOFLAVIN, FOLIC ACID), WATER, CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, CALCIUM CHLORIDE, ENZYME, COLORED WITH (ANNATTO)), YEAST, CONTAINS LESS THAN 2% OF THE FOLLOWING: SOYBEAN OIL, WHEAT GLUTEN, HIGH FRUCTOSE CORN SYRUP, SALT, SODIUM STEAROYLLACTYLATE, DATEM, ASCORBIC ACID, ENZYME. CONTAINS: WHEAT, MILK MAY CONTAIN SOY, EGG AND SESAME INGREDIENTS FOR CANADIAN MARKET: ENRICHED UNBLEACHED WHEAT FLOUR, WATER, CHEDDAR CHEESE (PASTEURIZED MILK,BACTERIAL CULTURE, SALT, CALCIUM CHLORIDE, MICROBIAL ENZYME, COLOUR), YEAST, SOYABEAN OIL, WHEAT GLUTEN, GLUCOSE-FRUCTOSE, SALT, SODIUM STEAROYL-2-LACTYLATE, ACETYLATED TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES, ASCORBIC ACID, ENZYME (AMYLASE). CONTAINS: WHEAT, MILK MAY CONTAIN SOYA, EGG AND SESAME PRODUCT NAME: PATE A PAIN AU FROMAGE INGREDIENTS POUR LE MARCHE CANADIEN: FARINE DE BLE ENRICHIE NON-BLANCHIE, EAU, FROMAGE CHEDDAR (LAIT PASTEURISE, CULTURE BACTERIENNE, SEL, CHLORURE DE CALCIUM, ENZYME MICROBIENNE, COLORANT), LEVURE, HUILE DE SOYA, GLUTEN DE BLE, GLUCOSE-FRUCTOSE, SEL, STEAROYL-2-LACTYLATE DE SODIUM, ESTERS TARTRIQUES DES MONO ET DIGLYCERIDES ACETYLES, ACIDE ASCORBIQUE, ENZYME (AMYLASE). CONTIENT: BLE, LAIT PEUT CONTENIR SOYA, L'OEUF ET SESAME

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4 HANDLING INSTRUCTIONS 1. PLACE FROZEN DOUGH IN GREASED BREAD PANS (STRAP PANS) AND PLACE INTO RETARDER OVERNIGHT. COVER WITH PLASTIC. 2. REMOVE PRODUCT FROM RETARDER AND PLACE IN PROOF BOX. 3. PROOF UNTIL PAN IS FILLED AND CROWN OF LOAF IS ABOVE SIDE OF PAN. 4. BAKE AT 400 F (205 C) FOR APPROXIMATELY MINUTES OR UNTIL GOLDEN BROWN. 5. REMOVE FROM PAN IMMEDIATELY. 6. LET BREADS COOL ON WIRE RACK. 7. SLICE AND PACKAGE WHEN COOL.

5 HANDLING INSTRUCTIONS FRENCH MODE D'EMPLOI: 1. PLACER LA PATE CONGELEE DANS UN MOULE A PAIN PREALABLEMENT GRAISSE ET PLACER AU REFRIGERATEUR POUR LA NUIT. RECOUVRIR D'UNE PELLICULE PLASTIQUE. 2. RETIRER LA PATE D'REFRIGERATEUR ET PLACER DANS L'ETUVE. 3. ETUVER JUSQU'A CE QUE LE MOULE SOIT REMPLI ET QUE LA COURONNE DE PAIN SOIT PLUS HAUTE QUE LE COTE DE LA PLAQUE. 4. CUIRE A 400 F (205 C) PENDANT ENVIRON 25 A 30 MINUTES OU JUSQU'A CE QUE LE PAIN SOIT DORE. 5. RETIRER IMMEDIATEMENT DU MOULE. 6. LAISSER LE PAIN REFROIDIR SUR UNE GRILLE. 7. TRANCER ET EMBALLER UNE FOIS REFROIDI.

6 NUTRITIONAL INFORMATION PER 100 GRAMS ENERGY CALORIES KILOJOULES 1, %CALORIES (FAT) CALORIES (FAT) CALS SATUR FAT PROTEIN, G CARBOHYDRATES, G SUGAR, G SUGAR ALCOHOL, G WATER, G FAT, G SATURATES, G TRANS FAT, G POLYUNSATURATES, G MONOUNSATURATES, G CHOLESTEROL, MG FIBER, G MINERALS ASH, G CALCIUM, MG IRON, MG SODIUM, MG VITAMINS THIAMIN, MG RIBOFLAVIN, MG NIACIN, MG VITAMIN A, IU VITAMIN A, RE VITAMIN C, MG FOLIC ACID, UG

7 Nutrition Facts NUTRITION FACTS VALEUR NUTRITIVE PER 1 SLICE (50 G) PAR 1 TRANCHE (50 G) AMOUNT PER SERVING / TENEUR PER PORTION CALORIES / CALORIES 140 CALORIES FROM FAT / CALORIES DES LIPIDES 40 CALORIES FROM SATURATED + TRANS 20 CALORIES DES LIPIDES SATURÉS ET TRANS 20 % DAILY VALUE / % VALEUR QUOTIDIENNE * FAT / LIPIDES 4.5G 7 % SATURATED / SATURÉS 2.5 G + TRANS / TRANS 0.1 G 12 % CHOLESTEROL / CHOLESTÉROL 10 MG 3 % SODIUM / SODIUM 280 MG 12 % CARBOHYDRATE / GLUCIDES 19 G 6 % FIBRE / FIBRES 1 G 3 % SUGARS / SUCRES 1 G PROTEIN / PROTÉINES 6 G VITAMIN C / VITAMINE C 0 % CALCIUM / CALCIUM 6 % IRON / FER 10 % THIAMIN / THIAMINE 15 % RIBOFLAVIN / RIBOFLAVINE 8 % NIACIN / NIACINE 6 % FOLATE / FOLATE 25 %

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