Ball Park Hot Dog Buns - 8 ct

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Item No. 5043496

Pre-sliced. Bakery fresh. 120 calories; 0 g sat fat (0% DV); 220 mg sodium (9% DV); 4 g sugars per 1 bun serving. Quality guarantee. Bread retains its best quality if stored at room temperature. For best results, use bread by date on package. We are committed to providing you with quality products and welcome your questions and comments. The only buns worthy of the Ball Park name, Ball Park Buns hit a home run because their bakery-fresh taste and soft texture enhance a plump, juicy hot dog like no other. Shouldn't the perfect hot dog deserve the perfect bun?
More Information
More Information
Product Name Ball Park Hot Dog Buns - 8 ct
Package Count 8
Extended Size 8 buns [12 oz (340 g]
Prop 65 No
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Enriched Bleached Flour [Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid], Skim Milk, High Fructose Corn Syrup, Water, Soybean Oil, Contians 2% or Less of Each of the Following: Yeast, Salt, Wheat Gluten, Corn Starch, Dough Conditioners (May Contain One or More of the Following: Mono- and Diglycerides, Ethoxylated Mono- and Diglycerides, Sodium Stearoyl Lactylate, Calcium Peroxide, DATEM, Ascorbic Acid, Azodicarbonamide, Enzymes, L-Cysteine), Calcium Propionate (Preservative), Yellow Corn Flower, Yeast Nutrients (Monocalcium Phosphate, Calcium Sulfate, Ammonium Sulfate and/or Calcium Carbonate), Guar Gum, Natural Flavor, Paprika Extract (Color), Distilled Vinegar, Soy Lecithin, Milk, Soy Flour, Sesame Seeds.
Calories: 0
Calories from Fat: 0
Total Fat: 1.5g (3%)
Polyunsaturated Fat: 0.5g
Monounsaturated Fat: 0g
Sodium: 220mg (9%)
Total Carbohydrate: 23g (8%)
Dietary Fiber: -1g (3%)
Sugars: 4g
Protein: 4g
Calcium: 0 (4%)
Iron: 0 (8%)
Niacin: 0 (10%)
Riboflavin: 0 (8%)
Thiamin: 0 (15%)
Folic Acid: 0 (15%)
Trans Fat: 0g
ServingSize-InGrams: 43g
Milk: 0
Soy: 0
Wheat: 0

Contains wheat, milk and soy.

WARNING: This product can expose you to chemicals including , which is known to the State of California to cause . For more information go to