Item
SHELL RASPBERRY FILLED DONUT 2.75OZ (52063)
RASPBERRY FILLING (WATER, CORN SYRUP, RASPBERRY PUREE, SUGAR, MODIFIED CORNSTARCH, PEACH PUREE, CITRIC ACID, NATURAL FLAVOR, GELLAN GUM, TO PRESERVE FRESHNESS (POTASSIUM SORBATE), SALT, ARTIFICIAL COLOR (RED 40)), ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON AS FERROUS SULFATE, THIAMINE MONONITRATE, ENZYME, RIBOFLAVIN, FOLIC ACID), WHEY (A MILK DERIVATIVE), PALM OIL, DEXTROSE, CONTAINS LESS THAN 2% OF THE FOLLOWING: SKIM MILK, YEAST, SOYBEAN OIL, SALT, DEFATTED SOY FLOUR, LEAVENING (BAKING SODA, SODIUM ACID PYROPHOSPHATE), MONO AND DIGLYCERIDES, SODIUM STEAROYL LACTYLATE, CELLULOSE GUM, TO PRESERVE FRESHNESS (CALCIUM PROPIONATE), GUAR GUM, XANTHAN GUM, COLORED WITH (BETA CAROTENE), EGG WHITES.
CONTAINS: WHEAT, EGG, MILK, SOY
Bakery
Locations
| Location name | Address |
|---|---|
| Rich Products Corp - Union City | 1600 Whipple Rd Union City, CA 94587 |
Documents
| Type | Location | File name | Effective | Expiration |
|---|---|---|---|---|
| Label Sample | Rich Products Corp - Union City | 52063-1962-4160-06-Shell Raspberry Filled Donut-shpr lbl.pdf | 4/1/2020 | 4/1/2021 |
| Allergens | Rich Products Corp - Union City | Allergens.pdf | 4/1/2020 | 4/1/2022 |
| HACCP | Rich Products Corp - Union City | B-3 HACCP Policy_Rev_3.pdf | 4/2/2020 | 4/2/2023 |
| Lot Code | Rich Products Corp - Union City | Date Coding Format.pdf | 4/1/2020 | 4/1/2023 |
| HACCP Process Flow Diagram | Rich Products Corp - Union City | HACCP PROCESS FLOW DIAGRAM- FILLED YEAST RAISED PRODUCT.doc | 4/21/2020 | 4/21/2022 |
| Nutrition | Rich Products Corp - Union City | Nutrition.pdf | 4/1/2020 | 4/1/2023 |
| Product Specification Sheet | Rich Products Corp - Union City | PC 52063 FG.pdf | 4/1/2020 | 4/1/2023 |
| Shelf Life | Rich Products Corp - Union City | PC 52063 FG.pdf | 4/1/2020 | 4/1/2022 |
| Ingredient Statement | Rich Products Corp - Union City | PC 52063 PS.pdf | 4/1/2020 | 4/1/2021 |
| California Prop. 65 | Rich Products Corp - Union City | Prop 65 Statement.pdf | 2/3/2020 | 2/2/2022 |
