Item

5231 50# JELLY ROLL BASE (5231)

Sugar, Enriched Wheat Flour (Bleached wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), Pasteurized Egg White Solids (Egg white solids, sodium lauryl sulfate [processing aid]), Leavening (Baking soda, sodium aluminum phosphate with aluminum sulfate and silicon dioxide [added as an anti-caking agent], monocalcium phosphate), Pasteurized Egg Yolk Solids (Egg yolk solids, sodium silico aluminate [processing aid]), Pasteurized Non-Fat Dry Milk, Natural and Artificial Flavor (milk), Soybean Oil, Salt, Soy Lecithin, Cellulose Powder, Xanthan Gum, Locust Bean Gum, Polysorbate 60.
Attributes
  • Ingredient declaration
  • PHO-free
Locations
Location name Address
Gregory's Foods 1301 Trapp Road Eagan, MN 55121
Documents
Type Location File name Effective Expiration
Gluten Gregory's Foods 05-22-24 GLUTEN STATEMENT FOR GREGORY'S PRODUCED ITEMS.pdf 5/24/2024 5/24/2026
GMO Gregory's Foods 05-24-24 G.M.O. STATEMENT FOR GREGORY'S PRODUCED ITEMS.pdf 5/24/2024 5/24/2026
Organic Gregory's Foods 06-19-18 ORGANIC STATEMENT FOR TRACE GAINS.pdf 6/22/2018 6/19/2020
Kosher Gregory's Foods 06-20-18 KOSHER STATEMENT FOR TRACE GAINS.pdf 6/22/2018 6/19/2020
Label Sample Gregory's Foods 5231 50 JELLY ROLL BASE bag label.pdf 5/24/2024 5/24/2025
Ingredient Statement Gregory's Foods 5231 FG SPEC.pdf 5/24/2024 5/24/2025
Product Specification Sheet Gregory's Foods 5231 FG SPEC.pdf 7/2/2021 7/1/2024
Shelf Life Gregory's Foods 5231 FG SPEC.pdf 6/23/2022 6/22/2025
Allergens Gregory's Foods Allergens.pdf 5/24/2024 5/24/2026
HACCP Process Flow Diagram Gregory's Foods Dry Mix Process Flow - 3-14-22.pdf 5/24/2024 5/24/2026
HACCP Gregory's Foods FOOD SAFETY PLAN OVERVIEW.pdf 7/2/2021 7/1/2024
Item Questionnaire Gregory's Foods Item Questionnaire.pdf 7/5/2022 7/4/2025
Lot Code Gregory's Foods LOT CODE EXPLANATION - DRY MIX.pdf 7/2/2021 7/1/2024
Nutrition Gregory's Foods Nutrition.pdf 7/2/2021 7/1/2024
Suitability Requirements Gregory's Foods Suitability Requirements.pdf 7/2/2021 7/1/2024