Specifications include, but are not limited to:. BREAD, ROLLS AND RELATED PRODUCTS, FRESH
PRODUCT CHARACTERISTICS: Bread – Each loaf should have a firm and tender brown colored crust (except Italian); have a fine and even grain and impart a pleasing flavor and aroma. Rolls and English Muffins – After cooling, each baked unit should weigh less than one-half pound. The individual rolls, except English Muffins, should have a firm and tender crust; (except that hard rolls will have a typical firm crisp crust) have a fine and even grain; impart a pleasing flavor and aroma and be of the weight, size shape and variety specified. For English Muffins, the individual roll shall be round and approximately 1” in height, and approximately 4” in diameter, griddled on top and bottom and the weight, size shape and variety specified. For English Muffins, the individual roll shall be round and approximately 1” in height and approximately 4” in diameter, griddled on top and bottom and the weight, size, shape and variety specified. The rolls should have a firm but tender crust, a porous, slightly chewy texture and a bland to slightly sour flavor. The delivered product shall not be crushed or damaged. Fresh bread, including individual slices, shall not be more than 48 hours old upon arrival at receiving point (except whole wheat and rye, which may not be more than 72 hours old). Volume of bread to contribute to a pleasing appearance.
LABELING: Wrappers shall identify the type of product, ingredients, net weight and name of bakery. Bakery must be registered with the Pennsylvania Department of Agriculture and must meet the Department’s standards for bakeries and bakery products. Date and day of production must be clearly marked on label or by color-coded tie code (code to be supplied by vendor) on each package.
PACKAGING: The products shall be packaged in accordance with commercial practice. The package shall afford adequate protection against deterioration and physical damage during shipment.