Bakery

Food colors
Blends
Natural and modified starches
Glucose and fructose syrups
Sorbitol
Maltitol
Erythritol
Polydextrose
Trehalose
Pectin
Alginate
Gum Arabic
Carrageenan
Microcrystalline cellulose
Emulsifiers
Lecithin
Gluten
Proteins
Flavors
Vitamins
Malt
Phosphates
Product release agents
Plant fibers
Enzymes
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