Item
Tuscan Bun (99832)
ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, ASCORBIC ACID (ADDED AS DOUGH CONDITIONER), REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, ENZYME, FOLIC ACID), WATER, DURUM WHEAT SEMOLINA, SEA SALT, YEAST, WHEAT STARCH, ASCORBIC ACID (DOUGH CONDITIONER).
Attributes
- Ingredient declaration
- Kosher
- PHO-free
- Ready-to-Eat (RTE)
- Vegan
Locations
| Location name | Address |
|---|---|
| Backerhaus Veit Ltd. | 6745 Invader Crescent Mississauga, ON L5T2B6 CAN |
Documents
| Type | Location | File name | Effective | Expiration |
|---|---|---|---|---|
| Label Sample | Backerhaus Veit Ltd. | 99832 - C515-08 Tuscan Bread- Case Label.pdf | 5/5/2023 | 5/4/2024 |
| Kosher | Backerhaus Veit Ltd. | 99832 - KOSHER Expiry Aug2022.pdf | 5/5/2023 | 5/5/2025 |
| GMO | Backerhaus Veit Ltd. | 99832 - Non-GMO Statement.pdf | 11/11/2019 | 11/10/2021 |
| Shelf Life | Backerhaus Veit Ltd. | 99832 - SHELF LIFE_May2023.pdf | 5/5/2023 | 5/4/2025 |
| Allergens | Backerhaus Veit Ltd. | Allergens.pdf | 5/5/2023 | 5/4/2025 |
| Lot Code | Backerhaus Veit Ltd. | Backerhaus Veit Ltd - Lot Code Representation.pdf | 5/5/2023 | 5/4/2026 |
| HACCP Process Flow Diagram | Backerhaus Veit Ltd. | Backerhaus_HACCP_Jan 3 2023.pdf | 5/5/2023 | 5/4/2025 |
| Country of Origin | Backerhaus Veit Ltd. | Country of Origin.pdf | 5/4/2023 | 5/3/2026 |
| HACCP | Backerhaus Veit Ltd. | HACCP PLAN.pdf | 1/15/2021 | 1/15/2024 |
| Item Questionnaire | Backerhaus Veit Ltd. | Item Questionnaire.pdf | 10/12/2021 | 10/11/2024 |
| Gluten | Backerhaus Veit Ltd. | NotApplicable_Gluten.pdf | 1/14/2019 | 1/14/2020 |
| Nutrition | Backerhaus Veit Ltd. | Nutrition.pdf | 10/18/2021 | 10/17/2024 |
| Suitability Requirements | Backerhaus Veit Ltd. | Suitability Requirements.pdf | 5/15/2023 | 5/14/2026 |
