Skip to main content
Reference category: Meat / Meat Alternate

Stonemill Kitchens Baked Brie, Apricot, Cranberry

This page is a product-data reference for Stonemill Kitchens Baked Brie, Apricot, Cranberry. The stored record groups it under the meat / meat alternate planning category, but that category, its serving fields, and its nutrition data do not establish a CACFP or SFSP meal-pattern contribution. Review the exact product and current supporting documentation before menu use.

Product Record Summary

Reference categoryMeat / Meat Alternate
BrandStonemill Kitchens
Brand ownerVeratec, Inc.
Database record ID901893505
Typical serving85 g
Data sourceFDC

Documentation Review Required

This record is not a CN label or Product Formulation Statement and does not prove that Stonemill Kitchens Baked Brie, Apricot, Cranberry is creditable. Before using the product in a reimbursable meal, match the exact item and preparation method to the documentation accepted by your program.

  • Use the USDA Food Buying Guide when an applicable food and yield entry is available.
  • For processed products, review a current valid CN label or a signed manufacturer PFS, as applicable. USDA explains both on its manufacturer documentation page.
  • Confirm the current package label and follow your state agency or sponsor's documentation requirements.

Ingredients

BRIE CHEESE (PASTEURIZED MILK, CREAM CULTURES, SALT, ENZYMES), BREAD FLOUR (ENRICHED WHEAT FLOUR [NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], MALTED BARLEY FLOUR, ASCORBIC ACID AS A DOUGH CONDITIONER), WATER, PALM OIL, EGGS (PASTEURIZED LIQUID WHOLE EGGS), BROWN SUGAR, DRIED APRICOTS (DRIED APRICOTS, SULFUR DIOXIDE), ORANGE PUREE (CONCENTRATE ORANGE JUICE, WATER, CONCENTRATE TANGERINE JUICE, ORANGE PULP CELLS, WHOLE GROUND ORANGES, ORANGE OIL), UNSALTED BUTTER (CREAM [MILK], NATURAL FLAVOR), DRIED CRANBERRIES (CRANBERRIES, SUGAR, SUNFLOWER OIL), MODIFIED FOOD STARCH, CULTURE DEXTROSE POWDER (MALTODEXTRIN, CULTURE DEXTROSE), DRY ACTIVE YEAST, WHITE SUGAR, SALT.

Ingredient text is reproduced from the source record (FDC). Confirm allergens, substitutions, and formulation changes against the current product package before serving.

Organize this record in your menu workflow

A free CreateMeals account is required to use the planning tools. They can help organize product research and documentation, but they do not guarantee compliance or replace the applicable Food Buying Guide entry, valid CN label, signed PFS, or agency guidance.

Create a Free AccountSign In to Menu Builder

Frequently Asked Questions

Does this record prove that Stonemill Kitchens Baked Brie, Apricot, Cranberry is creditable for CACFP or SFSP?

No. A database category, nutrition record, ingredient list, or typical serving size does not by itself establish a product's meal-pattern contribution. Verify Stonemill Kitchens Baked Brie, Apricot, Cranberry with the documentation that applies to the product and follow current state-agency or sponsor guidance.

What documentation should be checked for Stonemill Kitchens Baked Brie, Apricot, Cranberry?

Use the USDA Food Buying Guide when it applies. For a processed product, obtain and evaluate a current valid Child Nutrition (CN) label or a signed manufacturer Product Formulation Statement (PFS), as applicable. Match the document to the exact product and preparation instructions before recording a contribution.

What does the listed serving size for Stonemill Kitchens Baked Brie, Apricot, Cranberry mean?

The source record lists a typical serving size of 85 g. That value is a product-data reference, not a calculated CACFP or SFSP meal-pattern contribution. Use the applicable Food Buying Guide entry, CN label, or PFS to document crediting.

Related Meat / Meat Alternate Product Records

← Browse all product reference records