Item
Signature Marble Rye Loaf (51128)
ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, ASCORBIC ACID, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, ENZYME, FOLIC ACID), WATER, RYE FLOUR, YEAST, SOURDOUGH (FERMENTED RYE FLOUR, SALT), CARAWAY SEEDS, SEA SALT, CANOLA OIL, CULTURED WHEAT FLOUR, MALTED BARLEY FLOUR, ENZYMES, CARAMEL COLOR, MALTED WHEAT FLOUR, MALTED BARLEY EXTRACT, LACTIC ACID (DOUGH CONDITIONER), ASCORBIC ACID (DOUGH CONDITIONER).
Bread
Attributes
- Ingredient declaration
- Kosher
- PHO-free
- Ready-to-Eat (RTE)
- Vegan
Locations
| Location name | Address |
|---|---|
| Backerhaus Veit | 6745 Invader Crescent Mississauga, ON L5T 2B6 CAN |
| Backerhaus Veit Ltd. | 6745 Invader Crescent Mississauga, ON L5T2B6 CAN |
Documents
| Type | Location | File name | Effective | Expiration |
|---|---|---|---|---|
| Label Sample | Backerhaus Veit Ltd. | 51128 - Case Label Nov2021.pdf | 6/14/2022 | 6/14/2023 |
| GMO | Backerhaus Veit Ltd. | 51128 - GMO Status.pdf | 6/3/2021 | 6/3/2023 |
| California Prop. 65 | Backerhaus Veit Ltd. | 51128 - Prop65 Statement.pdf | 6/3/2021 | 6/3/2023 |
| Allergens | Backerhaus Veit | Allergens.pdf | 5/4/2023 | 5/3/2025 |
| Lot Code | Backerhaus Veit Ltd. | Backerhaus Veit Ltd - Lot Code Representation.pdf | 5/11/2021 | 5/10/2024 |
| Lot Code | Backerhaus Veit | Backerhaus Veit Ltd - Lot Code Representation.pdf | 5/4/2023 | 5/3/2026 |
| HACCP Process Flow Diagram | Backerhaus Veit | Backerhaus_HACCP_Jan 3 2023.pdf | 5/4/2023 | 5/3/2025 |
| HACCP Process Flow Diagram | Backerhaus Veit Ltd. | HACCP FORM 3.pdf | 5/11/2021 | 5/11/2023 |
| Nutrition | Backerhaus Veit Ltd. | Nutrition.pdf | 6/3/2021 | 6/2/2024 |
| Suitability Requirements | Backerhaus Veit | Suitability Requirements.pdf | 5/4/2023 | 5/3/2026 |
