Item
4.25 Corn dusted Hamburger (51821)
INGREDIENTS: Enriched Wheat Flour (Wheat Flour, Barley Malt, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, High Fructose Corn Syrup, Degermed Yellow Corn Meal, Contains 2% or less of the following: Soybean Oil, Wheat Gluten, Yeast, Salt, Corn Syrup Solids, Oat Fiber, Dough Conditioners (Sodium Stearoyl Lactylate, Mono & Diglycerides, Calcium Peroxide), Guar Gum, Algin, Xanthan Gum, Corn Flour, Spice and Coloring, Natural and Artificial Flavors, Calcium Propionate (Preservative), Yeast Nutrients (Monocalcium Phosphate, Calcium Sulfate, Ammonium Sulfate), Tricalcium Phosphate.
CONTAINS: WHEAT
Bread
Locations
| Location name | Address |
|---|---|
| Alpha Baking Company - Lyndale Facility | 4545 W. Lyndale Ave. Chicago, IL 60639 |
Documents
| Type | Location | File name | Effective | Expiration |
|---|---|---|---|---|
| Allergens | Alpha Baking Company - Lyndale Facility | Allergens.pdf | 8/28/2019 | 8/27/2021 |
| Kosher | Alpha Baking Company - Lyndale Facility | Alpha Kosher Certificate Expires 53120.pdf | 5/31/2019 | 5/31/2020 |
| Gluten | Alpha Baking Company - Lyndale Facility | Gluten Statementdoc.pdf | 1/17/2019 | 1/17/2020 |
| Product Specification Sheet | Alpha Baking Company - Lyndale Facility | Information Sheet-51821-001.pdf | 8/26/2019 | 8/25/2022 |
| Ingredient Statement | Alpha Baking Company - Lyndale Facility | Information Sheet-51821-001.pdf | 8/4/2021 | 8/4/2022 |
| Shelf Life | Alpha Baking Company - Lyndale Facility | Information Sheet-51821-001.pdf | 8/27/2021 | 8/26/2024 |
| Lot Code | Alpha Baking Company - Lyndale Facility | Lot Coding 2021.pdf | 2/23/2021 | 2/23/2024 |
| Halal | Alpha Baking Company - Lyndale Facility | NotApplicable_Halal.pdf | 8/26/2019 | -- |
| Organic | Alpha Baking Company - Lyndale Facility | NotApplicable_Organic.pdf | 8/26/2019 | -- |
| Nutrition | Alpha Baking Company - Lyndale Facility | Nutrition.pdf | 8/28/2019 | 8/27/2022 |
| Safety Data Sheet (SDS) | Alpha Baking Company - Lyndale Facility | SDS Letterdoc.pdf | 8/27/2019 | 8/26/2021 |
