WHAT'S INSIDE

270 CALORIES
2.5 g SAT FAT
23 g Sugar
75 mg Sodium
SERVINGS
Serving Size 1 package
FATS
22% Total Fat 14g
13% Saturated Fat 2.5g
Cholesterol
1% Cholesterol 5mg
Sodium
3% Sodium 75mg
Proteins
Proteins 5g
CARBOHYDRATES
11% Total Carbohydrates 34g
8% Dietary Fiber 2g
Sugar 23g
VITAMINS
Vitamin A
0% Vitamin C
MINERALS
8% Calcium
10% Iron
SUGAR

The term “sugar” can be used to either refer specifically to sucrose or it can be used generally to refer to all simple sugars (lactose, glucose, fructose, galactose, sucrose, etc.).

VEGETABLE OIL

Oils that are derived from plants such as soybean, sunflower and safflower.

SUNFLOWER OIL

Oil that is obtained from sunflower seeds.

PALM OIL

Oil that is obtained from the pulp of the palm fruit. It is different from palm kernel oil, which is obtained from the kernel of the palm fruit.

CANOLA OIL

Oil that is obtained from the seed of canola plants. Canola is also called rapeseed or field mustard.

BLEACHED ENRICHED WHEAT FLOUR

A flour prepared by grinding wheat, removing its water content, treating it with a FDA approved flour bleaching agent to make it look whiter in color and fortifying it with vitamins and minerals such as niacin, ferrous sulfate, thiamin mononitrate, riboflavin and folic acid.

WHEAT FLOUR

Flour made from types of wheat.

MALTED BARLEY FLOUR

A flour prepared by grinding barley and removing the water. It contains high levels of soluble fiber.

NIACIN

A form of Vitamin B3 that helps convert carbohydrates in the body into energy.

REDUCED IRON

A type of the essential mineral, iron, involved in oxygen transfer by red blood cells. Used to fortify cereal and grain products.

THIAMIN MONONITRATE

A form of thiamine (vitamin B1), involved in metabolizing carbohydrates

RIBOFLAVIN

Vitamin B2. Riboflavin is necessary for the metabolism of fat, protein and carbohydrates.

FOLIC ACID

A B vitamin needed for cell growth and reproduction. Also known as Vitamin B9.

NONFAT
MILK

A white, fluid beverage produced from dairy cattle. A source of nutrients, including protein, and calcium.

COCOA PROCESSED WITH ALKALI

Cocoa powder that has been treated with alkalizing agents to reduce the bitter flavor, resulting in a milder tasting cocoa when compared to cocoa powder. Also known as Dutched Cocoa.

COCOA

Also known as cocoa powder. A powder made by removing most of the cocoa butter from chocolate liquor and is commonly used in baking.

CONTAINS 2% OR LESS OF: WHOLE WHEAT FLOUR

Flour which has been made from wheat and still contains all three parts of the grain kernel (bran, germ and endosperm) in the same proportion as the original grain.

CORN STARCH

Starch derived from corn, used as a thickener.

MILK

A white, fluid beverage produced from dairy cattle. A source of nutrients, including protein, and calcium.

HYDROGENATED VEGETABLE OIL

Oils that are less susceptible to rancidity because they have had their double bonds replaced with hydrogen, similar to saturated fatty acids. The process also results in a more solid fat at room temperature.

PALM OIL

Oil that is obtained from the pulp of the palm fruit. It is different from palm kernel oil, which is obtained from the kernel of the palm fruit.

CANOLA OIL

Oil that is obtained from the seed of canola plants. Canola is also called rapeseed or field mustard.

YEAST

An ingredient used in the baking industry to help baked goods rise.

NATURAL FLAVOR AND ARTIFICIAL FLAVOR
SOY LECITHIN

A substance found in the oil component of soybeans that acts as an emulsifier, to prevent ingredients from separating. Other common sources of lecithin include rice, sunflower, and eggs.

SALT

A natural flavor enhancer and preservative. Also known as table salt or sodium chloride.

AMMONIUM BICARBONATE

Used in baked products to make them rise.

CINNAMON

A spice obtained from the bark of the Cinnamomum tree that is used to enhance the flavor of food.

Allergen information is not available online at this time. Please consult the package label or call us at (800) 468-1714 for further information.

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