2._Specifications.pdf

State of California Bid Specification

Dry Bakery Mixes

Attachment 2

8920-TS-0279442

Event ID 0000037243

SILAHUA, F. Page 1 of 6 2/6/2026

Table of Contents

Table of Contents

1.0 Scope

2.0 Codes, Regulations, and Standards

3.0 Requirements

3.1 GENERAL PRODUCT REQUIREMENTS

3.2 CHOCOLATE BROWNIE MIX

3.3 MUFFIN MIXES

3.4 QUICK BREAD and DOUGH MIXES

3.5 CAKE MIX

3.6 BUTTERMILK PANCAKE MIX

4.0 Preservation, Packaging, Labeling and Marking

5.0 Acceptance and Testing

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1.0 Scope.

This technical specification establishes requirements for add water or milk only, dry bakery and cheesecake mixes, packed in commercially acceptable containers for use by State of California Institutions.

2.0 Codes, Regulations, and Standards.

2.1 The product shall comply with all applicable Federal and State mandatory requirements and regulations relating to the preparation, packaging, labeling, storage, distribution, and sales of the product within the commercial marketplace.

2.2 The product shall be prepared in accordance with the 21 CFR §110, Current Good Manufacturing Practice in Manufacturing, Packing, or Holding of Human Food.

2.3 The product shall comply with the provisions of the Federal Food, Drug, and Cosmetic Act and regulations promulgated thereunder.

2.4 The product shall be produced, processed, and packaged by facilities operating under current licenses in good standing and in compliance with USDA or CDFA food safety requirements.

2.5 All ingredients derived from egg shall be processed and labeled in accordance with the Regulations Governing the Inspection of Eggs and Egg Products (7 CFR Part 57) as evidenced by the USDA egg products inspection shield on the label.

Dried egg ingredients shall be Salmonella negative.

2.6 The products shall meet the requirements for trans-fat in accordance with the Food and Drug Administration (FDA) guidelines, limiting the amount per serving to less than 0.5 grams.

3.0 Requirements.

3.1 GENERAL PRODUCT REQUIREMENTS.

3.1.1 The dry mixes, except for cheesecake mix, shall require only water to be added in preparation for baking. Additional ingredients or modified preparation instructions are acceptable for high altitude locations as recommended by the product manufacturer.

3.1.2 All dry mixes shall be manufactured using bleached wheat flour enriched with niacin, iron, thiamine, riboflavin, etc. and other ingredients.

3.1.3 When required, yeast shall be incorporated into the mix. Separate or individual yeast packets are not acceptable.

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3.1.4 The dry mixes shall be free from caking and lumps which do not fall apart under light pressure.

3.1.5 Only natural color additives approved by FDA shall be used in the dry mixes manufacturing. The use of synthetic food dyes, like red dye 3, red dye 40, yellow dye 5, yellow dye 6, blue dye 1, blue dye 2, green dye 3, citrus red 2, and, orange b, will be phased out by the end of 2026 or before.

3.1.6 The dry mix ingredients shall be clean, sound, and wholesome and shall be free from extraneous matter including but not limited to dirt, insect parts, hair, wood glass and metal.

3.1.7 The dry mix finished products shall be free of off-flavors and odors, such as, rancid, bitter, scorched, raw, starchy, sour, or other undesirable odors or flavors.

3.1.8 Products containing minimal sodium levels are desirable.

3.2 CHOCOLATE BROWNIE MIX.

3.2.1 The brownie mix shall be prepared from sugar, enriched wheat flour, shortening, cocoa, egg products, leavening agents, or a combination thereof as appropriate for the product.

3.2.2 The brownie mix, with water added, shall result in a well-blended, free-flowing homogeneous mixture. The prepared mix shall be free from lumps other than those which disintegrate readily upon application of slight finger pressure.

3.2.3 The finished product, when prepared in accordance with the manufacturer’s instructions, shall be sufficiently tender to be sliced easily and shall not be soggy, rubbery, or hard.

3.3 MUFFIN MIXES.

3.3.1 Varieties shall be Plain and Bran.

3.3.2 The muffin mixes shall be prepared from enriched wheat flour and other flours and ingredients appropriate for its type.

3.3.3 The muffin mixes, with water added, shall be free flowing homogeneous mixtures.

3.3.4 The baked muffin products shall be free of gumminess and possess the flavor typical of the type.

3.3.5 When two-ounce units are baked in a pan in accordance with the manufacturer’s instructions, the muffins shall peak to a smooth convex point

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3.4 QUICK BREAD and DOUGH MIXES.

3.4.1 Varieties shall be Corn Bread, Buttermilk Biscuit, Sweet Dough, and Dinner Roll.

3.4.2 Yeast shall be incorporated into the mix. Individual yeast packets are not acceptable.

3.4.3 When prepared according to instructions, the color, aroma, flavor, and texture shall be characteristic of its type.

3.5 CAKE MIX.

3.5.1 The cake mixes shall be available in the flavors requested on the solicitation line items.

3.5.2 The cake mix shall be a well-blended and free flowing homogeneous mix.

3.5.3 The cake mix shall be enriched with thiamin, riboflavin, niacin, and folic acid.

3.5.4 When the cake mix is prepared according to manufacturer's instructions, it shall produce a finished cake with the following characteristics:

3.5.4.1 Shape: Uniform, slightly rounded top, free from peaks and depressions.

3.5.4.2 Color: Uniform, characteristic of the flavor/type.

3.5.4.3 Grain: Fine, round, thin-walled cells, evenly distributed, free from tunnels.

3.5.4.4 Texture: Tender, velvety, moist, neither soggy nor crumbly.

3.5.4.5 Flavor: Pleasing, well blended, mild, with no bitterness.

3.5.5 When baked in accordance with the manufacturer's instructions, five pounds of cake mix shall produce a cake with an average depth of at least 1.3 inches when baked in a pan with inside dimensions of 17.0 x 25.0 inches (nominal 18 x 26 inches sheet pan). Average depth shall be calculated by averaging nine well-spaced depth measurements taken at points at least 1.5 inches from the edge.

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3.6 BUTTERMILK PANCAKE MIX.

3.6.1 The pancake mix shall be a powder which shall easily be reconstituted with cold tap water only. Products that require hot water in preparation are not acceptable.

3.6.2 The pancake mix ingredients shall include enriched wheat flour, sugar, egg products, buttermilk, and leavening agents.

3.6.3 The pancake mix shall be uniformly blended and be a free-flowing homogeneous mixture, free from hard lumps.

3.6.4 The finished pancakes (after mixing and frying) shall have a golden-brown exterior and a pale white/yellow cake like interior. There shall be no foreign color to the product. Griddle marks may be present on the exterior of the pancakes.

3.6.5 The finished pancakes shall not be excessively crumbly, dry, or crisp and shall not have gummy centers, soggy or raw areas.

3.6.6 The finished pancakes shall be slightly firm, slightly moist, and have a soft chew.

3.6.7 When the finished pancakes are prepared according to label directions, the height of the center shall not be less than 1/4 inch or more than 5/8 inch and the crumb shall be light yellow, small celled, and shall not be tough or doughy.

4.0 Preservation, Packaging, Labeling and Marking.

4.1 PRESERVATION.

All products shall be manufactured, packaged, and delivered to ensure a minimum of 120 (calendar) days’ post-delivery shelf life for each purchaser. The 120-day period shall start at the time of acceptance by each facility.

4.2 PACKAGING.

4.2.1 Environmentally Preferable Purchasing (EPP) requirements, if any, that are part of the Solicitation shall be fulfilled.

4.2.2 The products shall be packed in accordance with the sizes and styles in the solicitation line-item descriptions.

4.2.3 The baking mixes shall be packed in multi-wall paper bags or packaging materials with comparable strength and barrier properties. Packaging over 50 pounds per unit is not acceptable.

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4.3 LABELING and MARKING.

4.3.1 As a minimum, the exterior of each shipping case shall be labeled with the product’s name, brand name, net weight, unit count and included a clearly visible end of shelf-life date and a manufacturer’s lot/batch number. If cases contain additional cartons or boxes all information shall be duplicated on each container.

4.3.2 Each primary shipping container should include information indicating nutrition facts and ingredients and preparation/cooking instructions.

5.0 Acceptance and Testing.

5.1 ACCEPTANCE.

At the time of delivery or inspection, the State may review the product to ensure the product meets requirements set forth in this specification.

5.2 TESTING.

In the event the product does not meet this specification or appears to be substandard, the supplier will be notified, and the State may require the product to be submitted to a qualified lab of the State’s to choose for testing. If product fails inspection or testing, the supplier shall bear the costs of the analysis.

Wheat Flour

8920-TS-0279443

SILAHUA, F. Page 1 of 4 1/15/2026

Table of Contents Table of Contents

1.0 Scope

2.0 Codes, Regulations, and Standards

3.0 Requirements

3.6 Classes of wheat grains allowed

Table 1. Classes of Wheat Grains

3.7 Analytical and physical requirements for flour:

Table 2. Analytical Requirements

4.0 Preservation, Packaging, Labeling and Marking

5.0 Acceptance and Testing

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1.0 Scope.

This bid specification establishes requirements for wheat flour packed in commercially acceptable containers suitable for use by State of California Institutions.

2.0 Codes, Regulations, and Standards.

2.1 The product shall comply with all applicable Federal and State mandatory requirements and regulations relating to the preparation, packaging, labeling, storage, distribution, and sales of the product within the commercial marketplace.

2.2 The products shall be prepared in accordance with the 21 CFR §110, Current Good Manufacturing Practice in Manufacturing, Packing, or Holding Human Food.

2.3 Wheat flour shall comply with the U.S. Standard of Identity in accordance with 21 CFR § 137.105.

2.4 The product shall comply with the provisions of the Federal Food, Drug, and Cosmetic Act and regulations promulgated thereunder.

2.5 The products shall be produced, processed, and packaged by facilities operating under current licenses in good standing and in compliance with USDA or CDFA food safety requirements.

3.0 Requirements.

3.1 Material: All flour shall be milled from clean, sound wheat grain that is essentially free from smut, ergot, weed seeds and other foreign material. The classes of wheat grain(s) shall be as specified below and defined by the Official Grain Standards of the United States.

3.2 Finished Product: The finished product of each type shall have a good characteristic color, shall have a natural flour flavor and odor and shall be free from rancid, bitter, musty and all other undesirable flavors and odors. The flour shall be free flowing and free of lumps.

3.3 Enrichment: The wheat flour shall be enriched to conform to the U.S. Standards of Identity for Enriched Flour per 21 CFR § 137.165.

3.4 Bleaching: The flour may be bleached or unbleached. When bleached, the quantity and type of bleaching agent used shall produce the most beneficial effect on the flour with respect to color and baking quality and be in accordance with 21 CFR § 137.105.

3.5 Preparation: The wheat shall be U.S. No. 2 grade or better. Un-classed wheat and mixed wheat are excluded.

The wheat flour shall be milled from wheat classes described in Table1.

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3.6 Classes of wheat grains allowed.

Table 1. Classes of Wheat Grains.

Types of Wheat Flour Classes of Wheat Grains Bread flour Hard red spring or winter.

Hard white wheat.

All-Purpose flour Hard red spring or winter.

Soft red winter.

Hard white wheat.

Soft white wheat.

3.7 Analytical and physical requirements for flour:

The wheat flour shall comply with the following requirements described in Table 2 when analyzed in accordance with the Approved Methods of the American Association of Cereal Chemists (AACC) or the Official Methods of Analysis of the AOAC International.

These values represent average target production values. Actual values for a production lot may vary in accordance with industry standards and shall always remain within the 3-sigma, normal (standard) deviation curve.

Table 2. Analytical Requirements.

Type of Flour Protein Level Ash Level Moisture Falling Number

Bread flour 10.5% minimum 0.57% maximum 15.0% maximum 220 minimum All-Purpose flour 9.0% minimum 0.58% maximum 15.0% maximum 220 minimum

Products shall meet the values in the above table for ash level even though 21 CFR

137.105 allows higher ash levels based on maximum percent moisture for each type calculated on a moisture free basis as not more than the sum of 1/20 of the percent protein (moisture free) plus 0.35.

The Falling Number applies to flours containing diastatic barley malt. There is no maximum.

4.0 Preservation, Packaging, Labeling and Marking.

4.1 PRESERVATION.

4.1.1 Bulk packaging in bags shall include a moisture barrier lining to prevent caking before opening.

4.1.2 All products shall be manufactured, packaged and delivered to ensure a minimum of 120 (calendar) days post-delivery shelf life for each purchaser.

The 120-day period shall start at the time of acceptance by each facility.

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4.2 PACKAGING.

4.2.1 Environmentally Preferable Purchasing (EPP) requirements, if any, that are part of the Solicitation shall be fulfilled.

4.2.2 All packaging shall follow the requirements for each specific product defined in the technical requirements above, and the respective line-item description in the solicitation.

4.2.3 Shipping containers shall not exceed 50 lbs. gross weight.

4.2.4 Each primary shipping container shall include information indicating nutrition facts and ingredients and preparation/cooking instructions.

4.3 LABELING AND MARKING.

As a minimum, the exterior of each primary shipping container (fiberboard box, bulk bag, pail, tote, etc.) shall be labeled with the product’s name, brand name, net weight, unit count and shall include a clearly visible end of shelf-life date and a manufacturer’s lot/batch number.

5.0 Acceptance and Testing.

5.1 ACCEPTANCE.

At the time of delivery or inspection, the State may review the product to ensure the product meets requirements set forth in this specification.

5.2 TESTING.

In the event the product does not meet this specification or appears to be substandard, the supplier will be notified, and the State may require the product to be submitted to a qualified lab of the State’s to choose for testing. If product fails inspection or testing, the supplier shall bear the costs of the analysis.

Table 2. Analytical Requirements.