bolo fleischmann

leaving ingrentes acucar 53.1% , wheat flour enriched with iron 23.4% , folic acid 11.7% , amido 5.9% , Bacillus thuringiensis 2.9% , streptomyces viridochromogenes 1.5% , agrobacterium fat arrived hydrogenated 0.7% , salt 0.4% , chemical yeasts bicarbonate of sodio and acid phosphate of aluminio and sodium 0.2% , thickeners coma guar and xanthan gum and flavoring 0.1% , baterium vege ten 0.0% , derivatives 0.0% , may contain centeio 0.0% , barley 0.0% , oat 0.0% , milk 0.0%