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Wildflour Bakery

Wildflour Bakery image
Parent Issue
Month
September
Year
1987
Copyright
Creative Commons (Attribution, Non-Commercial, Share-alike)
Rights Held By
Agenda Publications
OCR Text

Store Bought Wildflour Bakery Whole Wheat Bread Ingredients Whole Wheat Bread Ingredients Whole wheat flour, water, sugar, wheat gluten, partially Organically grown whole wheat flour, hydrogenated vegetable shortening (may contain soybean water, barley malt, honey, safflower oil, or cottonseed oil), honey, yeast, salt, soy flour, calcium vinegar, yeast, salí. suflate, dough condilioners (may contain calcium andor sodium stearoyl 2 lactylate, and diglycerides, polysorbate 60 [ethoxylated and diglycerides], calcium carbonate, dicalcium phosphate or polassium """CTl brómate), whey, skim milk. J ■' JQ Wildflour Bakery is a not-for-profit commumty business OHPëiT ín addition to providing wholesome baked goods, wealso present t C3(L nutntion education programs in Ann Arbor public schools. fj, !ÏStKUr & 208N.FourthAve. 994-0601 lfl$ST WA ML Mon.-Fri.7-6,Sat.8-5 gg MvNSS&S

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Subjects
Agenda
Old News