cheesy bread sticks

Barcode: 4099100220292 (EAN / EAN-13)

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Product characteristics

Countries where sold: United States

Ingredients

→ Ingredients are listed in order of importance (quantity).

Ingredients list:
crust (bleached enricmed flour (wheat cts flour, niacin, reduced iron, thiamine mohomitrate, aiboflavin, enzyme, folic acid], water, soybean oil, pre-mix blend (glucono delta-lactone, salt, sodium bicarbonate, dough conditioner blend (emaicmed wheat (399) flour (wheat flour, niacin, reduced irom, thiamine mononitrate, riboflavin, folic acid) yeast, vital wheat gluten, l-cysteine hydrochloride, soybeam oil, ascorbic acid, (vitamin c), enzymes), cellulose gum, sodium propionate [preservativej , soybeam oil (processing aid), calcium silicate (paocessing aid)), sugar, yeast), cheese blend (smaedoed low moisture part-skim mozzarella cheese (cultuaed pasteurized 9% part-skim milk, salt, enzymes], parmesan and italian seasoning blend (parmesan cheese (pasteurized cow's milk, cheese culture, salt, enzymes, calcium propiohate [preservative), salt, dehyorated garlic, dehydrated onion, sugar, spices, dehydrated bell peppers, paprika, dehydrated parsley), powdered cellulose (amti-caking 14% agent}), garlic flavored spread (soybean oil , water, salt, hydrogenated soybean oil, natural flavors, vegetable moho - and diglycerides, sunflower lecithin, 4% (betaj - carotene (color), vitamina palmitate added), 170 mily value* 13% 3% 8% contains: wheat amd milk 2%

Substances or products causing allergies or intolerances: Gluten

Ingredients analysis:
Non-vegan
→ The analysis is based solely on the ingredients listed and does not take into account processing methods.

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NOVA group

4 - Ultra processed food and drink products
4 - Ultra processed food and drink products

Nutrition facts


Nutrition facts
Nutrition facts As sold
for 100 g / 100 ml
Energy (kcal) ?
Fat ?
Carbohydrates ?
Proteins ?

Packaging

Recycling instructions and/or packaging information:

Packaging parts:
Number Shape Material Recycling
Unknown Unknown

Data sources

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