Item
BAKRBY DGH FRENCH BRD N/S (10034)
Loaf of raw dough that needs to be stages, proofed and baked.
INGREDIENTS: ENRICHED UNBLEACHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, YEAST, CONTAINS 2% OR LESS OF: SALT, DATEM, HIGH FRUCTOSE CORN SYRUP, SOYBEAN OIL, ENZYMES, DEXTROSE, CALCIUM SULFATE, SOY FLOUR, SOY LECITHIN, ETHOZYLATED MONO-AND DIGLYCERIDES. MONO- AND DYGLYCERIDES, ASCORBIC ACID, L-CYSTEINE, CALCIUM PHOSPHATE, SODIUM PHOSPHATE, CALCIUM IODATE, EGG, WHEY, WHEAT STARCH. CONTAINS: WHEAT, SOY, MILK, EGG.
Bread
Locations
| Location name | Address |
|---|---|
| Baker Boy | 170 GTA Drive Dickinson, North Dakota 58601 |
Documents
| Type | Location | File name | Effective | Expiration |
|---|---|---|---|---|
| Product Specification Sheet | Baker Boy | 10024.pdf | 5/30/2024 | 5/30/2027 |
| Allergens | Baker Boy | 10034 Allergen.pdf | 8/5/2024 | 8/5/2026 |
| Lot Code | Baker Boy | 10034.pdf | 5/30/2024 | 5/30/2027 |
| Item Questionnaire | Baker Boy | 10034_Item Questionnaire.pdf | 7/31/2024 | 7/31/2027 |
| Nutrition | Baker Boy | 10034_Nutrition.pdf | 6/3/2024 | 6/3/2027 |
| Country of Origin | Baker Boy | Country of Origin.pdf | 6/6/2024 | 6/6/2027 |
| HACCP Process Flow Diagram | Baker Boy | HACCP Flow_Frozen Dough Products.pdf | 5/30/2024 | 5/30/2026 |
| Ingredient Statement | Baker Boy | Nutrition 10034.pdf | 5/6/2025 | 5/5/2028 |
| California Prop. 65 | Baker Boy | Prop 65 Statement.pdf | 6/3/2024 | 6/3/2026 |
| Suitability Requirements | Baker Boy | Suitability Requirements.pdf | 7/29/2024 | 7/29/2027 |
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Documents Up to Date
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- 151 items
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