Item
Multigrain Half Panini Bachelor Loaf (19469)
ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, ASCORBIC ACID, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, ENZYME, FOLIC ACID), WATER, SUNFLOWER SEEDS, WHEAT BRAN, OAT FLAKES, RYE FLAKES, WHEAT FLAKES, FLAXSEEDS, CORN FLAKES, SUGAR, SALT, RYE FLOUR, SOYA GRITS, MILLET SEEDS, WHEAT GLUTEN, YEAST, BLACKSTRAP MOLASSES, SESAME SEEDS, WHEAT GERM, MALTED BARLEY FLOUR, ENZYMES, VEGETABLE OIL (CANOLA AND/OR SOYBEAN), ASCORBIC ACID, DEXTROSE, DIACETYL TARTARIC ACID ESTERS OF MONO-AND DIGLYCERIDES, SEA SALT, CALCIUM PROPIONATE (PRESERAVATIVE), MONO-AND DIGLYCERIDES, GUAR GUM, CORN SYRUP SOLIDS.
Other
Locations
| Location name | Address |
|---|---|
| Backerhaus Veit Ltd. | 6745 Invader Crescent Mississauga, ON L5T2B6 CAN |
Documents
| Type | Location | File name | Effective | Expiration |
|---|---|---|---|---|
| GMO | Backerhaus Veit Ltd. | 19469 - GMO Statement.pdf | 7/31/2020 | 7/31/2022 |
| Allergens | Backerhaus Veit Ltd. | Allergens.pdf | 7/15/2020 | 7/15/2022 |
| Lot Code | Backerhaus Veit Ltd. | Backerhaus Veit Ltd - Lot Code Representation.pdf | 7/23/2020 | 7/23/2023 |
| HACCP Process Flow Diagram | Backerhaus Veit Ltd. | HACCP Form 3 - Process Flow Diagram.pdf | 1/9/2020 | 1/8/2022 |
| Item Questionnaire | Backerhaus Veit Ltd. | Item Questionnaire.pdf | 7/23/2020 | 7/23/2021 |
