Attachment B - Item 520 Whole Grain Hoagie Bun

MADE WITH WHOLE GRAIN 5” HOAGIE

UPC Code: N/A Spec # 520

Spec Date 10/24/2018

INGREDIENTS: WATER, WHOLE WHEAT FLOUR, ENRICHED UNBLEACHED FLOUR (WHEAT

FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE,

RIBOFLAVIN, FOLIC ACID), SUGAR, CRUSHED WHOLE WHEAT, YEAST, WHEAT GLUTEN,

SOYBEAN OIL, CONTAINS 2% OR LESS OF THE FOLLOWING: WHEAT BRAN, SALT, DOUGH

CONDITIONERS (MONOGLYCERIDES, SODIUM STEAROYL LACTYLATE, ASCORBIC ACID,

CALCIUM SULFATE, ENZYMES), MONOCALCIUM PHOSPHATE, CALCIUM PROPIONATE

(PRESERVATIVE).

CONTAINS: WHEAT

Nutrition Facts

Serving Size: 1 Bun (57g)

Servings per Container: 24

Calories 160

Total Fat 2 g 3%

Saturated Fat 0 g 0%

Trans Fat 0 g

Cholesterol 0 mg 0%

Sodium 260 mg 11%

Total Carbohydrates 29 g 11%

Dietary Fiber 4 g 14%

Total Sugars 5 g

Includes 4 g Added Sugars 8%

Protein 6 g

Vitamin D 0 mcg 0%

Calcium 71 mg 6%

Iron 1 mg 6%

Potassium 98 mg 2%

Thiamin 0.3 mg 25%

Riboflavin 0.2 mg 15%

Niacin 1 mg 6%

Bread Credits per serving (grain ounce equivalency): 2.0

Grams whole grains per serving: 19g

Grams enriched flour per serving: 16g

UPC Code: N/A

Government Standards: The product shall be manufactured according to Good

Manufacturing Practice, 21 CFR Part 110 and shall comply with all applicable federal, state, and municipal food, drug and health laws.

Product Description: Slab Sliced Hoagie Bun

Approved

Manufacturing 444 East St. Germain Street

Locations: St. Cloud, MN 56304

Phone: 800-444-7005

Net Weight: 48 oz (1368g)

Number of buns: 24

Weight per bun: 2.0oz (57g) per bun

Style: Individual Slab Sliced Wheat Hoagie Bun

Heel Thickness: 0.75” ± 0.125”

Length of Bun: 5.0” ± 0.25”

Width of Bun: 2.5” ± 0.25”

Diameter of Bun: N/A

Bun Height: 2.0” ± 0.25”

Crust Color: Golden brown with tan split

Crust Topping: None

Crumb Color: Off white/tan

Dough Inclusions: None

Flavor: Mild clean wheat taste, no off flavors or odors

Foreign Material: Shall contain no material foreign to the product

Sifting/Filtering: All ingredients used in the manufacturing of this product have been sifted or filtered by either ingredient supplier or Pan-O-Gold Baking Co.

Product Country of Origin: United States

UPC Code: N/A

Allergens:

Component Present in the product

Present in the other products manufactured on the same line

Present in the same manufacturing plant

Crustaceans/Shellfish N N N

Egg Products N N N

Fish Products N N N

Milk and Dairy Products N N N

Peanut Products N N N

Soy Products N N N

Tree Nuts N N N

Wheat Products Y Y Y

*Soy Oil used is fully refined and deodorized and as such is not considered an allergen

GMO Classification: Made from some GMO ingredients

Kosher Certification: Yes

Halal Certification: None

Package: Buns are packed in a heat sealed polyethylene pillow pack

Code: “Best if used by” date

Shelf Life: 13 days fresh

Storage Requirement: Maintain at room temperature, 50° to 90°F or frozen

OrsteCJ Highlight

OrsteCJ Highlight

UPC Code: N/A

Calculation for the percentage of whole grain:

Whole wheat flour per batch = 210 lbs.

Enriched white flour per batch = 174 lbs.

Total flour per batch = 384 lbs.

210 lbs. whole wheat flour ÷ 384 lbs. total flour = 0.546 *100

Percentage of whole wheat flour = 54% whole grain

Calculation for Grams of Whole Grain

210 (Whole wheat flour lbs. per batch) * 454 (grams per pound) ÷ 5026 (servings per batch)

=18.969 = 19 grams whole grain per serving

Calculations for Grams of Enriched Flour

174 (Enriched white flour lbs. per batch) * 454 (grams per pound) ÷ 5026 (servings per batch) =

15.7174 grams = 16 grams enriched flour

Calculation for Bread Credits

210 lbs. whole wheat flour + 174 lbs. enriched flour = 384 lbs. creditable flour per batch

384 (creditable flour lbs. per batch) * 454g per lb. ÷ 5026 buns per batch = 34.6868 ÷ 16 gram equivalency = 2.1679 unrounded = 2.0 bread credit (rounded down to the nearest ¼)

Formulation Statement for Documenting Grains in School Meals Required

Beginning SY 2013-2014

(Crediting Standards Based on Grams of Creditable Grains)

School Food Authorities (SFAs) should include a copy of the label from the purchased product package in addition to the following information on letterhead signed by an official company representative.

Grain products may be credited based on previous standards through SY 2012-2013. The new crediting standards for grains (as outlined in Policy Memorandum SP 30-2012) must be used beginning SY 2013-

2014. SFAs have the option to choose the crediting method that best fits the specific needs of the menu planner.

Product Name: Made with Whole Grain 5” Hoagie Code No.: 520

Manufacturer: Pan-O-Gold Baking Co. Serving Size 57 gram (raw dough weight may be used to calculate creditable grain amount)

UPC Code: N/A

I. Does the product meet the Whole Grain-Rich Criteria: Yes X No

(Refer to SP 30-2012 Grain Requirements for the National School Lunch Program and School Breakfast

Program.)

II. Does the product contain non- creditable grains: Yes No X How many grams:

(Products with more than 0.24 oz equivalent or 3.99 grams for Groups A-G or 6.99 grams for Group

H of non- creditable grains may not credit towards the grain requirements for school meals.)

III. Use Policy Memorandum SP 30-2012 Grain Requirements for the National School Lunch

Program and School Breakfast Program: Exhibit A to determine if the product fits into Groups A-

G (baked goods), Group H (cereal grains) or Group I (RTE breakfast cereals). (Different methodologies are applied to calculate servings of grain component based on creditable grains.

Groups A-G use the standard of 16grams creditable grain per oz eq; Group H uses the standard of

28grams creditable grain per oz eq; and Group I is reported by volume or weight.)

Indicate to which Exhibit A Group (A-I) the Product Belongs:

Description of Creditable

Grain Ingredient*

Grams of Creditable Grain

Ingredient per

Portion

A

Gram Standard of Creditable Grain per oz equivalent

(16g or 28g)

B

Creditable

Amount

A ÷ B

Whole wheat flour 18.969 grams 16 g 1.185562 g Unbleached white flour 15.7174 grams 16 g 0.982337 g

2.1678995 Total Creditable Amount

2.0

*Creditable grains are whole-grain meal/flour and enriched meal/flour.

1 (Serving size) X (% of creditable grain in formula). Please be aware that serving sizes other than grams must be converted to grams.

2 Standard grams of creditable grains from the corresponding Group in Exhibit A.

3Total Creditable Amount must be rounded down to the nearest quarter (0.25) oz eq. Do not round up.

Total weight (per portion) of product as purchased 2 oz (57g) Total contribution of product

(per portion) 1oz equivalent

I certify that the above information is true and correct and that a 2 ounce portion of this product (ready for serving) provides 2 oz equivalent Grains. I further certify that non-creditable grains are not above 0.24 oz

eq. per portion. Products with more than 0.24 oz equivalent or 3.99 grams for Groups A-G or 6.99 grams for Group H of non-creditable grains may not credit towards the grain requirements for school meals.

Food Safety-Q/A Manager

Signature Title

__Robert Huebner______________________________________ ___Food Safety-Q/A Manager____________

Printed Name Title