<<Disclaimer: Verify this information before applying it to your situation.>>

This is posted with permission. Mr. LeClair is the Quality Control Manager
at the company that makes Balance Bars. He is most curious to know how
anyone was told they use flour on the belts!

I hope this dispells anyone's anxiety about Balance Bars!

Anne Washburn

---------- Forwarded message ----------
Date: Wed, 2 Dec 1998 14:30:27 -0800
From: Philip LeClair <[log in to unmask]>
To: "[log in to unmask]" <[log in to unmask]>

Dear Anne:

Unlike baked goods, we do not flour our production belts at any time during
the production of any flavor of Balance bars.  Soy lecithin is commonly
used to help prevent our bars from sticking to equipment.

Thank you for your inquiry.

Sincerely, Philip N. LeClair, Quality Assurance Manager