Apple Filled Braided Bread

Nutrition Facts

Serving Size 1 EA

Calories 355

Calories from Fat 2

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 11.4g

18%

Sat. Fat 6.4g

- - -%

Trans Fat 0.3g

Cholesterol 62.6mg

- - -%

Sodium 48.1mg

Amount/Serving

%DV*

Tot. Carb. 54.2g

16%

Dietary Fiber 1.5g

Sugars 14.5g

Includes 2g Added Sugars

Protein 8.4g

Vitamin D - 0.4mcg - 0%

Calcium - 37.7mg - 4%

Iron - 2.6mg - 33%

Potassium - 98.9mg - 2%

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. ), CREAM CHEESE (pasteurized milk and cream, cheese culture, salt, guar gum, carob bean gum, xanthan gum. contains: milk ), APPLE FILLING (apples, sugar, water, food starch-modified (corn), lemon juice concentrate, culture sugar, natural flavor and spice (cinnamon and nutmeg)), SUGAR (sugar), FRESH EGGS, UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), SOUR CREAM (cultured cream (milk), enzyme contains: milk), SUGAR (sugar), FRESH EGGS, FLOUR (unbleached wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin and folic acid), SANDING SUGAR, LEMON JUICE (lemon juice), WATER, 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.