1_N00189-07-R-0022-Atch8-Bread.doc

FISC NORFOLK

ATTACHMENT # 8 – Standards for Bread, Fresh

STANDARDS FOR FRESH BREAD

1.

CHARACTERISTICS: All products under this contract shall have the following characteristics:

a. MATERIAL: All material shall be edible, clean, wholesome, and of good quality free from viable insect infestation or other objectionable foreign matter, flavor or odor.

b. WHEAT FLOUR: The flour shall be prepared from hard or soft wheat, and shall be bleached or unbleached, enriched or unenriched as applicable to the pertinent class of product.

c. WHOLE WHEAT FLOUR: Whole wheat flour shall contain all of the natural constituents of the wheat kernel.

d. RYE FLOUR: Rye flour shall be white rye flour, medium rye flour, dark rye flour or rye meal, as required for the particular end item.

e. SHORTENING: Shortening shall be unhydrogenated or hydrogenated cottonseed, peanut, corn, or coconut oil, hydrogenated soybean oil and flavor shall be free from rancid, reverted, or other objectionable odors and flavors.

f. YEAST: Yeast shall be either active dry yeast or compressed yeast. (Saccaronyces cerevisial)

g. COLOR OF CRUST: The color of crust should be an appetizing nut brown, uniform and free of streaks and spots.

h. SYMMETRY OF FORM: All products shall be uniform in size and shape. No low ends, low centers, flat top, protruding crust or sunken sides.

i. EVENNESS OF BAKE: The products should be evenly baked on all sides, including the ends and bottoms.

j. CHARACTER OF CRUST: The crust should not be too thin and rubbery.

k. GRAIN: The grain should be uniform in texture, without open, coarse, hole or thick cell structure.

l. AROMA: The aroma should be sweet, rich and fresh, combined with a pleasant wheaty or nutty aroma. No strong, musty, gassy or sharp smell, or an unpleasant or rancid ordor.

m. COLOR OF CRUMB: The color of the crumb should be bright, with some luster. The surface of the crumb should present a uniform shade without streaks and dark spots.

n. MASTICATION: The product should not be doughy, dry, tough or grainy.

o. TASTE: The product should not have a flat, sour, salty, foreign or any unpleasant taste.

p. TEXTURE: The product should have a soft and velvety texture. Not rough, course, lumpy, cored, ridged, too loose or too compact.

q. FRESHNESS: Bread and rolls shall not be more than 24 hours old upon arrival at receiving point.

r. WORKMANSHIP: The product shall be prepared, processed, and packaged under modern, sanitary conditions and in accordance with best commercial practices.

2.

SPECIFICATIONS FOR BAKERY PRODUCTS

a. All Italian style bread shall be in accordance with formulas and processes established by Italian law.

b. Characteristics, dimensions, and weights for

Bread, White, American Style; and

Bread, Whole Wheat, American Style

(1) Volume: The loaves shall be uniform in volume, approximately 3”W X 9”L X 4-1/2”H (7.6 cm x 22.9 x 11.5 cm) and weigh approximately 16 ounces (454 grams).

(2) Break and Shred: The loaf shall have a uniform break with a well defined shred. This break and shred shall be even on both sides and ends of the loaf. The break should not be excessive to the extent that the top crust separates from the side of the loaf forming a shell crust.

(3) Individual Slice: The bread shall be sliced in even sizes, approximately ½” thick.

c. Characteristics, dimensions, and weights for: Rolls, Italian Style

(1) Volume: The rolls shall be uniform in volume approximately 2-3/4” diameter weighing individually 1.5 ounces (42.5 grams), a package containing 7 rolls weighing approximately 300 grams.

d. Characteristics, dimensions, and weights for: Rolls, Frankfurter American Style

(1) Volume: The rolls shall be uniform in volume approximately 5-3/4” height X 1 -7/8” width X 1-1/4” thickness (14.6 cm x 4.5 cm x 3.3 cm). The individual roll weight shall be approximately 1.6 ounces (45.5 grams), the approximate weight of a package of 8 shall be 13 ounces (365 grams).

(2) Slice: Each roll shall be sliced approximately 80% through the width of the roll, the slice being equidistant from and parallel to the bottom and top of the roll.

e. Characteristics, dimensions, and weights for: Rolls, Hamburger, American Style

(1) Volume: The rolls should be uniform in volume approximately 4” diameter X 1-1/3” thickness (10 cm x 4.4 cm). The individual roll weight shall be approximately 1.6 ounces (45.5 grams), the approximate weight of a package of 8 shall be 13 ounces (365 grams).

(2) Slice: Each roll shall be sliced approximately 80% through the width of the roll, the slice being equidistant from and parallel to the bottom and top of the roll.