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Franz Croutons Bag - 13 Oz

Franz Croutons Bag - 13 Oz

Nutrition Facts

Serving Size: 1cup dry
Servings Per Container: about 13
Calories Amount Per Serving
110
% Daily Value
Calories From Fat Amount Per serving 10
Total Fat Amount Per serving 1g 2%
Saturated Fat Amount Per serving 0g 0%
Trans Fat Amount Per serving 0g
Polyunsaturated Fat Amount Per serving 0g
Monounsaturated Fat Amount Per serving 0g
Cholesterol Amount Per serving 0mg 0%
Sodium Amount Per serving 220mg 9%
Total Carbohydrate Amount Per serving 21g 7%
Dietary Fiber Amount Per serving <1g 4%
Sugars Amount Per serving 1g
Protein Amount Per serving 4g 0%
Vitamin A 0%
Vitamin C 0%
Calcium 4%
Iron 8%
Enriched Unbleached Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, and Folic Acid), Water, Yeast, Contains 2% or Less of Each of the Following: High Fructose Corn Syrup, Salt, Palm Oil, Distilled Vinegar, Yeast Nutrient (Ammonium Sulfate), Dough Conditioners (Mono- and Diglycerides, Sodium Stearoyl Lactylate, Ascorbic Acid, Monocalcium Phosphate), Calcium Propionate (Mold Inhibitor), Calcium Sulfate, Enzymes, Nonfat Dry Milk, Soy Flour, Seasoning Packet: Sage, Savory, Thyme and Black Pepper. May be added to taste.
Croutons

Not just for salads - our croutons are delicious in soups, casseroles, as stuffing, or crushed and used for bread crumbs. A seasoning packet is included inside. A Franz family favorite for over 100 years!

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Product Attributes
Warning Contains: Contains: wheat, milk, soy.
Directions Dressing: Contents of package will create dressing for two 6 to 7 lb roasting chickens or one 12 lb turkey. Yields about 12 cups prepared dressing. To Prepare Dressing Add: 2-1/2 cups hot tap water or broth, tomato juice or milk; 1/2 to 3/4 cup finely chopped celery; 2 to 4 tablespoons minced onion; 1 to 4 tablespoons chopped parsley; 1/4 to 1/2 cup melted butter or margarine; 1/5 teaspoon salt (or to taste). Add seasoning packet and mix lightly with fork. The amount of liquid above makes a moist, light dressing. For wet dressing use 1/2 cup more liquid and one or two beaten eggs. Pack lightly into the body and neck cavity of fowl, fasten opening with skewers and lacing of clean string or sew up opening with heavy thread or light twine.
About the Producer United States Bakery
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