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Bell Bialy Rolls

Bell Bialy Rolls Bell Bialy Rolls

  • Description

    There are many different ways to eat a bialy. Traditionally, the bialy was eaten warm, fresh from the bakery. Butter was spread on top so it would pool in the hole, or it was smeared on the bottom. Nowadays, the bialy is sliced in half, than toasted. There is still a difference of opinion about whether the top and bottom should be eaten separately or together. Let the consumer decide. A range of toppings work well with a bialy — butter, cream cheese, jam, smoked fish, or a favorite sandwich filling. (from Bell)

  • Nutrition
    Nutrition Facts
    Serv. Size 2.5 oz/ 1 bialy (71g)
    Servings 6PK
    Amount Per Serving
    Calories 190Calories From Fat 10
    % Daily Value *
    Total Fat 1.5g2%
    Saturated Fat 0.5g3%
    Trans Fat 0g
    Cholesterol 0mg0%
    Sodium 230mg10%
    Total Carbohydrate 39g13%
    Dietary Fiber 4g15%
    Sugars 1g
    Protein 7g
    Vitamin A **
    Calcium **
    Vitamin C **
    Iron 15%
    ** Contains less than 2 percent of the Daily Value of these nutrients.
    * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
    Total FatLess than65g80g
    Saturated FatLess than20g25g
    CholesterolLess than300mg300mg
    SodiumLess than2,400mg2,400mg
    Total Carbohydrate300g375g
    Dietary Fiber25g30g
    Calories per gram:
    Fat 9 · Carbohydrate 4 · Protein 4
  • Allergens
    • Contains Soy
    • Contains Wheat
    • Contains Sesame Seed and/or Sesame Oil
  • Ingredients
    Enriched Flour (Wheat Flour, Ascorbic Acid Added As A Dough Conditioner, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Wheat Flour, Contains Less Than 2 % Of Each Of The Following: Mono- & Diglycerides, Guar Gum, Salt, Yeast, Corn Syrup Solids, Soybean Oil, Enzymes, Potato Starch, Onions, Sesame Seeds, Poppy Seeds, And Onion Flakes.

Bell Bialy Rolls ?

6ct, 2.5oz ea

Like That? You'll Love This.

* Timeslot discounts may vary from week to week.

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