Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, White Rye Flour, Degerminated Yellow Cornmeal, Contains 2% Or Less Of The Following: Ground Caraway Seeds, Soybean Oil, Salt, Yeast, High Fructose Corn Syrup, Enriched Yellow Corn Flour (Yellow Corn Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Calcium Propionate, Sodium Propionate, Rye Flour, Monoglycerides, Diglycerides, Acetic Acid, Malic Acid, Ammonium Sulfate, Monocalcium Phosphate, Ethoxylated Monoglycerides, Ethoxylated Diglycerides, Caramel Color, Lactic Acid, Polysorbate 60, Phosphoric Acid, Calcium Carbonate, Soy Lecithin, Calcium Sulfate, Ascorbic Acid, Azodicarbonamide, Natural Flavors, Artificial Flavors, Enzymes.
Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, White Rye Flour, Degerminated Yellow Corn Meal, Contains 2% Or Less Of The Following: Ground Caraway Seeds, Soybean Oil, Salt, Yeast, High Fructose Corn Syrup, Enriched Yellow Corn Flour (Yellow Corn Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Calcium Propionate And Sodium Propionate (Preservatives), Rye Flour, Mono And Diglycerides, Acetic Acid, Malic Acid, Ammonium Sulfate, Monocalcium Phosphate, Ethoxylated Mono And Diglycerides, Caramel Color, Lactic Acid, Polysorbate 60, Phosphoric Acid, Calcium Carbonate, Soy Lecithin, Calcium Sulfate, Ascorbic Acid (Dough Conditioner), Azodicarbonamide, Natural And Artificial Flavors, Enzymes.
Category |
Bread & Bakery Bread Loaf Rye Bread |
Manufacturer |
H&S Bakery, Inc. |
Size |
16 oz (454 g) |
Product Origin |
Unknown |
GMO Free Status |
This product either is not marked as "GMO Free" on the packaging or GMO Free status is otherwise unknown about this product; However, this product may still be GMO Free. |
Packaging Materials |
Unknown |
Certifications |
Unknown |
Action | User | Date/Time |
---|---|---|
Product added | UPC Food Search | May 28, 2011 @ 2:06 AM |