What is that in my crackers?
March 1, 2011 12:32 PM Subscribe
What is the ingredient IL# D5060 in my Triscuit crackers?
Bought original, whole grain Triscuits. 225g box. Ingredients: Whole Grain Wheat, Soyabean Oil, Salt. IL# D5060.
It's worth noting the punctuation on the box has commas between all ingredients, but the salt has a period, followed by "IL# D 5060" (just as I have typed it here.) So it could be a type of salt maybe? Google is failing me.
Bought original, whole grain Triscuits. 225g box. Ingredients: Whole Grain Wheat, Soyabean Oil, Salt. IL# D5060.
It's worth noting the punctuation on the box has commas between all ingredients, but the salt has a period, followed by "IL# D 5060" (just as I have typed it here.) So it could be a type of salt maybe? Google is failing me.
If you go to their website, you can see that the ingredients list does not include the text you're citing--the period after salt is the end of the ingredients.
I'd wager it's something internal to Nabisco--perhaps the processing plant that made your Triscuits was in Illinois or something.
posted by Admiral Haddock at 12:35 PM on March 1, 2011
I'd wager it's something internal to Nabisco--perhaps the processing plant that made your Triscuits was in Illinois or something.
posted by Admiral Haddock at 12:35 PM on March 1, 2011
Maybe that's the # of the factory or batch? I don't think it has anything to do with ingredients. Hence the period.
Nabisco's own site.
posted by Ideefixe at 12:37 PM on March 1, 2011
Nabisco's own site.
posted by Ideefixe at 12:37 PM on March 1, 2011
Another version of the tracking number.
The code (e.g. A165D) at the end of the ingredient line is not an ingredient but an internal label tracking number. That way we can tell more precisely what formula version it is.posted by zamboni at 1:40 PM on March 1, 2011
Or, IL = Illinois. As in, Illinois Factory, batch number such-and-such.
posted by chairface at 3:53 PM on March 1, 2011
posted by chairface at 3:53 PM on March 1, 2011
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posted by Cat Pie Hurts at 12:35 PM on March 1, 2011