Braid Dough

Nutrition Facts

Serving Size 1 EACH
Calories 2277
Calories from Fat 0
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 60.7g
93%
Sat. Fat 34.1g
- - -%
Trans Fat 1.9g
Cholesterol 350.9mg
- - -%
Sodium 1491.8mg
65%
Tot. Carb. 367.6g
111%
Dietary Fiber 11.9g
35%
Sugars 62.6g
   Includes 0g Added Sugars
0%
Protein 60.5g
Vitamin D - 2.1mcg - 0%
Calcium - 179.9mg - 18%
Iron - 19.8mg - 247%
Potassium - 567.7mg - 12%
INGREDIENTS: FLOUR (unbleached wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin and folic acid), Sourdough Pate Fermentee (FULL STRENGTH BAKERS FLOUR (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), Sourdough Starter (WATER, FULL STRENGTH BAKERS FLOUR (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid)), WATER), PLAIN GREEK YOGURT (cultured milk. 6 live and active cultures: s. thermophilus, l. bulgaricus, l. acidophilus, bifidus, l. casei, and l. rhamnosus. ), SUGAR (sugar), FRESH EGGS, UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), SALT (salt, sodium silicoaluminate. ), YEAST (yeast, sorbitan monostearate, ascorbic acid), VANILLA EXTRACT (Water, alcohol, corn syrup and vanilla bean extractive.)
ALLERGENS: Milk, Eggs, Wheat, Gluten
Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.