Arby’s Ham, Egg & Cheese Sourdough

Posted by: FFI on Saturday, November 8th, 2008

Sourdough Breakfast Bread [Bleached Enriched Flour (Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folate), Water, Yeast, Sour: [Enriched Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Salt, Vegetable Shortening (Partially Hydrogenated Soybean Oil, TBHQ Added to Preserve Freshness), Fumaric Acid, Acetic Acid, Contains Less Than 2% of the Following: Lactic Acid, Ascorbic Acid], Vegetable Oil (Soybean and/or Cottonseed Oil), High Fructose Corn Syrup, Calcium Propionate, Dough Conditioner: [Enriched Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), DATEM, Vegetable Shortening (Partially Hydrogenated Soybean Oil, TBHQ Added to Preserve Freshness), Contains Less Than 2% of the Following: Ascorbic Acid, L-Cysteine hydroChloride, Azodicarbonamide, Enzymes, Calcium Peroxide]], Scrambled Egg Patty [Whole Eggs, Water, Soybean Oil, Whey Solids, Dicalcium Phosphate, Nonfat Dried Milk, Salt, Sodium Bicarbonate, Xanthan Gum, Artificial Butter Flavor (Natural Flavor, Partially and Polygylcerol Esters of Fatty Acids), Citric Acid, Liquid Pepper Extract], Roast Ham [Cured with: Water, Salt, Dextrose, Sodium Phosphates, Smoke Flavorings, Sodium Erythorbate, Sodium Nitrite], Swiss Cheese (Slice, Processed) [Cultured Milk, Skim Milk, Water, Salt, Sodium Citrate, Sodium Phosphate, Cream, Citric Acid, Sorbic Acid (Preservative), Enzymes, Lactic Acid, Lecithin]

 

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