Item
CROISSANT FTO PINCHED BULK (29294)
ENRICHED WHEAT FLOUR (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID, ENZYMES), WATER,
MARGARINE (VEGETABLE OILS (PALM, CANOLA), WATER, SUGAR, VEGETABLE MONOGLYCERIDES, SOY LECITHIN, POTASSIUM SORBATE
(PRESERVATIVE), CITRIC ACID, ARTIFICIAL FLAVOUR, ANNATTO COLOR, VITAMIN A PALMITATE, VITAMIN D3), SUGAR, YEAST, SALT,
WHEAT GLUTEN, ARTIFICIAL FLAVOR, DATEM, FRUCTOSE, CORN SYRUP SOLIDS, SODIUM CASEINATE (A MILK DERIVATIVE), LOCUST
BEAN GUM, CELLULOSE GUM, SODIUM STEAROYL LACTYLATE, SOY LECITHIN, SODIUM BICARBONATE, CALCIUM PROPIONATE
(PRESERVATIVE), ASCORBIAC ACID
CONTAINS: WHEAT, SOY, MILK
Locations
| Location name | Address |
|---|---|
| Fiera Foods | 50 Marmora St Toronto, ON M9M 2X5 CAN |
Documents
| Type | Location | File name | Effective | Expiration |
|---|---|---|---|---|
| Ingredient Statement | Fiera Foods | 29294 FTO CROISSANT DOUGH PFS.pdf | 6/4/2019 | 6/3/2020 |
| Gluten | Fiera Foods | 29294 FTO CROISSANT DOUGH PFS.pdf | 6/4/2019 | 6/3/2020 |
| GMO | Fiera Foods | 29294 FTO CROISSANT DOUGH PFS.pdf | 6/4/2019 | 6/3/2021 |
| Shelf Life | Fiera Foods | 29294 FTO CROISSANT DOUGH.DOC | 6/1/2021 | 6/1/2023 |
| Label Sample | Fiera Foods | 29294 Label.jpg | 3/12/2021 | 3/12/2022 |
| HACCP Process Flow Diagram | Fiera Foods | 31 Form 3 Marmora plant Puff Pastry Dough Muffin Mix Danish Dough Croissant DoughVersion 41.docx | 5/18/2021 | 5/18/2023 |
| Allergens | Fiera Foods | Allergens.pdf | 6/15/2021 | 6/15/2023 |
| Country of Origin | Fiera Foods | Country of Origin.pdf | 5/6/2020 | 5/6/2023 |
| HACCP | Fiera Foods | HACCP Form 10 Pastry Croissants Danishes.pdf | 5/13/2019 | 5/12/2022 |
| Item Questionnaire | Fiera Foods | Item Questionnaire.pdf | 3/9/2021 | 3/9/2022 |
| Kosher | Fiera Foods | LOC_of_26_Aug_2021_07-44-43.pdf | 8/31/2022 | |
| Lot Code | Fiera Foods | LOT Code - FF.pdf | 6/3/2019 | 6/2/2022 |
| Nutrition | Fiera Foods | Nutrition.pdf | 11/12/2019 | 11/11/2022 |
| Suitability Requirements | Fiera Foods | Suitability Requirements.pdf | 2/19/2020 | 2/18/2023 |
