Hy-Vee Baking Stone Bread Take & Bake Artisan French Baguette 11.5 oz
NET WT 11.5 OZ (326 g)
075450134063
CERTIFICATIONS
Nutrition
Ingredients
Allergens
About this Product
Company, Brand & Sustainability
Features & Benefits
Claims listed within SmartLabel® are either governed by entities such as the USDA, FDA, EPA, etc., or defined by participating brands.
Kosher
Certifications
SmartLabel® includes certifications from independent organizations that have meaningful and consistent standards for product composition, environmental protection and/or social justice.
The Union of Orthodox Jewish Congregation
Hy-Vee Simple Source Certification: Simple Source is a promise that the product inside is free from unnecessary additives. Look for the Simple Source logo for ingredients you can simply smile about.
GMO Disclosures
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Product Instructions
Bake: Preheat oven to 375 degrees F. Remove bread from package and place directly on oven rack or pan. Bake 8 to 10 minutes or until desired crust color is achieved. Oven vary depending on oven types.
General Information
Product Allergens
According to the FDA, the most common food allergens are milk, peanuts, eggs, fish,
crustacean shellfish, soy, tree nuts, wheat and sesame.
Wheat
Contains
Wheat
Contains: wheat.
Sustainability
140
Calories
0
Sat Fat (g)
350
Sodium (mg)
1
Total Sugars (g)
Nutrition Facts
About 6 serving(s) per container
Serving Size
2 oz (57g/about 3.5" slice)
Amount Per Serving
Calories
140
% Daily Value
Total Fat 0.5g
1%
Saturated Fat 0g
0%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 350mg
15%
Total Carbohydrates 29g
11%
Dietary Fiber 1g
4%
Total Sugars 1g
Includes 0g Added Sugars
0%
Protein 5g
Vitamin D 0mcg
0%
Calcium 28mg
2%
Iron 2mg
10%
Potassium 49mg
2%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 Calories a day is used for general nutrition advice.
Enriched Flour
Wheat Flour
Malted Barley Flour
Niacin
Reduced Iron
Thiamine Mononitrate
Riboflavin
Folic Acid
Water
Contains Less than 2% of:
Dough Conditioner
Enriched Flour
Wheat Flour
Niacin
Reduced Iron
Thiamine Mononitrate
Riboflavin
Folic Acid
Ascorbic Acid
Enzymes
Malt
Malted Barley Flour
Wheat Flour
Tapioca Dextrin
Preservatives
Cultured Wheat Starch
Wheat Flour
Citric Acid
Salt
Vinegar
Yeast
According to the FDA, the most common food allergens are milk, peanuts, eggs, fish, crustacean shellfish, soy, tree nuts and wheat.
