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Flatout Bread®

Flatbreads, Harvest Wheat flavored

Nutrition Facts

Calories and Nutrition Facts Label for Flatout Bread Flatbreads, Harvest Wheat flavored - Fat, Carbohydrate, Protein, Fiber Points, Vitamins and Minerals



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INGREDIENTS:
Enriched flour (wheat flour, malted barley flour, niacin, thiamin mononitrate, riboflavin, folic acid), water, stone-ground whole wheat flour, soybean oil, vital wheat gluten, brown sugar, soy flour, high fructose corn syrup, oats, sunflower seeds, millet, flax, contains 2% or less of the following: soluble prune solids, caramel color, salt, sugar beet fiber, yeast, sea salt, cracked wheat, cultured wheat starch, leavening agents (baking soda, sodium acid pyrophosphate), dough conditioners (cellulose gum, maltodextrin, carrageenan, guar gum, xanthan gum, L-cysteine hydrochloride and calcium sulfate), to retain freshness: (potassium sorbate, sodium propionate, fumaric acid, lactic acid, enzymes) and annatto.


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DietFacts is NOT associated with any food companies, manufacturers, distributors, or restaurants.
Do not send us product complaints or questions about availability. You will need to send your comments directly to the makers of this product (Flatout Bread).

Dietfacts.com has obtained information directly from product labels, nutritional guides provided by the companies of the respective products, USDA data, or sources otherwise noted.

While we make every effort to ensure that this information is up-to-date and correct, we cannot guarantee accuracy. You are advised to read and verify the food label of any product prior to purchase. If you believe the nutritional information for this product is incorrect, please email us at kelly@dietfacts.com  

For help in understanding and using the Nutrition Facts panel on food labels, visit the U.S. Food and Drug Administration web site.


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COMPANY INFORMATION:
Flatout Bread
1422 Woodland Drive
Saline, Michigan 48176
United States of America
Phone: 866-944-5445
Email: feedback@flatoutbread.com
Website: FlatoutBread.com

SOURCE: Company Web Site
UPDATED ON: 4/6/2006


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