Wewalka Flatbread European Bakery Style Dough Extra Thin & Crispy Crust
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Directions
1. Preheat: 400°F convection. 425°F regular. 2. Unroll: Parchment paper is oven safe up to 500°F. Avoid direct contact with heating elements or flames. 9" x 15" Rectangle crust. 3. Create: Add your favorite toppings. 4. Bake 14-18 min: Bake on parchment paper. Use dough directly from fridge. Keep dough refrigerated. Use immediately after opening.
Description
Wewalka Flatbread European Bakery Style Dough Extra Thin & Crispy Crust. New. Made easy. No artificial flavors or colors. Ready to bake. Parchment paper included. Net Wt. 10.6 oz (300 g).Other Description
Ingredient standards: No high fructose corn syrup. No hydrogenated oils. No bleached flour. Suitable for vegetarians. Satisfaction guaranteed: If you have questions or comments to share, please save package and call 1.678.263.2100 or contact us at [email protected]. For recipes & more, visit wewantwewalka.com.Nutrition Facts
| Number Of Servings | About 6 |
| Serving Sizes |
0.16 package(s) 50.0 Gram |
| Serving Size Full Txt | 0.16 package(s) (50g) |
| Energy | 130 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Trans Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 450 mg |
| Carbohydrates | 24 g |
| Dietary Fiber | <1 g |
| Sugars | 1 g |
| Protein | 4 g |
| Daily Percent Of Vitamin A | 0 |
| Daily Percent Of Vitamin C | 0 |
| Daily Percent Of Calcium | 0 |
| Daily Percent Of Iron | 0 |
Ingredients
Wheat Flour, Water, Palm Oil, Contains 2% or less of: Ethyl Alcohol, Salt, Wheat Starch, Wheat Gluten, Leavening (Sodium Acid Pyrophosphate, Baking Soda), Sorbic Acid (Preservative), Citric Acid, Ascorbic Acid, Yeast.Warnings
Contains: Wheat. May contain traces of milk.Do not eat raw dough.
UPC
00811240000121