Item
BAKRBY DONUT IW ICED RASP (41146)
Ingredients: Enriched Unbleached Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Soybean Oil and Hydrogenated Soybean Oil, Vital Wheat Gluten, Dextrose, Whey (Milk), Soy Flour, Salt, Monoglycerides, Sodium Acid Pyrophosphate, Sodium Bicarbonate, Natural and Artificial Flavors, Sodium Stearoyl Lactylate, Beta Carotene, Enzymes, Ascorbic Acid, Egg, Yeast. Toppings: Sugar, Vegetable Oil (Palm Kernel Oil and Hydrogenated Palm Kernel Oil), Whey, Milk Solids, Nonfat Dry Milk, Soy Lecithin, Salt, Natural and Artificial Flavor, Titanium Dioxide, Sunflower Lecithin, Corn Starch, Palm Oil, Dextrin, Confectioner’s Glaze, Red 40 Lake, Carnauba Wax, Yellow 6 Lake, Blue 1 Lake, Yellow 5 Lake, Red 3, Blue 1, Red 40. Filling: Water, High Fructose Corn Syrup, Sugar, Food Starch-Modified, Apple Juice, Dextrose, Raspberries, Agar-Agar, Artificial Flavor, Carrageenan, Citric Acid, Ethyl Maltol, Preservatives (Potassium Sorbate, Sodium Benzoate), Red 40. Contains: Wheat, Egg, Milk and Soy.
Bakery
Locations
Location name | Address |
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Baker Boy | 170 GTA Drive Dickinson, North Dakota 58601 |
Documents
Type | Location | File name | Effective | Expiration |
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Allergens | Baker Boy | 41146 Allergen.pdf | 8/17/2024 | 8/17/2026 |
Ingredient Statement | Baker Boy | 41146 Nutritional.pdf | 6/4/2024 | 6/4/2025 |
Product Specification Sheet | Baker Boy | 41146.pdf | 5/31/2024 | 5/31/2027 |
Item Questionnaire | Baker Boy | 41146_Item Questionnaire.pdf | 8/2/2024 | 8/2/2027 |
Lot Code | Baker Boy | Baker Boy Lot Code Explanation.docx | 5/31/2024 | 5/31/2027 |
Country of Origin | Baker Boy | Country of Origin.pdf | 7/19/2024 | 7/19/2027 |
HACCP Process Flow Diagram | Baker Boy | HACCP Flow_Fried Products.docx | 6/3/2024 | 6/3/2026 |
Nutrition | Baker Boy | Nutrition.pdf | 6/4/2024 | 6/4/2027 |
California Prop. 65 | Baker Boy | Prop 65 Statement.pdf | 6/3/2024 | 6/3/2026 |
Suitability Requirements | Baker Boy | Suitability Requirements.pdf | 7/30/2024 | 7/30/2027 |

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Documents Up to Date
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