Item
RESR MSB BKD CASS HSH N/S (71117.03501)
POTATOES, WHOLE MILK, SOUR CREAM (PASTEURIZED CULTURED CREAM [MILK], ENZYMES), WATER, ONION, SHARP CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES, ANNATTO EXTRACT [COLOR], NATAMYCIN [NATURAL MOLD INHIBITOR]), PASTEURIZED PROCESS CHEESE SPREAD (CHEDDAR AND COLBY CHEESE [PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES], WATER, WHEY, SODIUM PHOSPHATE, WHEY PROTEIN CONCENTRATE, SKIM MILK, MILK FAT, SALT, CARRAGEENAN, CELLULOSE GUM), CHEDDAR CLUB CHEESE (CHEDDAR CHEESE [PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES], WATER, CONTAINS LESS THAN 2% OF SALT, ANNATTO [COLOR]), BUTTER (SWEET CREAM [MILK], SALT), MOZZARELLA CHEESE (PASTEURIZED PART SKIM MILK, CHEESE CULTURES, SALT, ENZYMES), PARMESAN CHEESE (PASTEURIZED PART-SKIM MILK, CHEESE CULTURE, SALT, ENZYMES), MODIFIED CORN STARCH, SALT, YEAST EXTRACT, DEXTROSE, BLACK PEPPER, POTASSIUM SORBATE (PRESERVATIVE), SODIUM BENZOATE (PRESERVATIVE).
Ready-to-eat
Locations
Location name | Address |
---|---|
Topeka Baked - Production Facility 21 | 3167 SE 10th street Topeka, KS 66607 |
Documents
Type | Location |
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Product Specification Sheet | Topeka Baked - Production Facility 21 |
Ingredient Statement | Topeka Baked - Production Facility 21 |
Allergens | Topeka Baked - Production Facility 21 |
California Prop. 65 | Topeka Baked - Production Facility 21 |
HACCP Process Flow Diagram | Topeka Baked - Production Facility 21 |
Item Questionnaire | Topeka Baked - Production Facility 21 |
Country of Origin | Topeka Baked - Production Facility 21 |
Nutrition | Topeka Baked - Production Facility 21 |
Lot Code | Topeka Baked - Production Facility 21 |
Suitability Requirements | Topeka Baked - Production Facility 21 |

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