Ingredients
PATENT FLOUR 61.6% , water 19.0% , BREAD BASE 9.5% , cornmeal 5.8% , yeast 4.0%
Product data from Open Food Facts (ODbL) — community-maintained, imperfect, fixable.
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PATENT FLOUR 61.6% , water 19.0% , BREAD BASE 9.5% , cornmeal 5.8% , yeast 4.0%
Product data from Open Food Facts (ODbL) — community-maintained, imperfect, fixable.
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