4.11.3 VEGETABLE SHORTENING MINIMUM REQUIREMENTS: 4.11.3.1 Good(s) bid by Bidder MUST conform to the minimum standards as set forth in the USDA Commercial Item description (CID) Shortening Compounds A-A-20100D for Type II, Bakery (emulsifier-type) 4.11.3.2 The only ingredients allowed are Canola Oil, Palm Oil, Modified Palm Oil and Palm Kernel Oil 4.11.3.3 Shortening must fully disperse when mixed in with other ingredients. 4.11.3.4 Shortening MUST be a mixture of Canola Oil, Palms Oils and the ingredient range must be Canola 45-55% and Palm Oil & Palm Kernel Oil 44-54% 4.11.3.5 Canola oil MUST be listed as the first ingredient. 4.11.3.6 The following ingredients ARE NOT allowed hydrogenated oils, interesterified oils and no soy content oils 4.11.1 SALAD OIL MINIMUM REQUIREMENTS: 4.11.1.1 Good(s) bid by Bidder MUST conform to the minimum standards as set forth in the USDA Commercial Item description (CID) Salad Oils, Vegetable A-A-20091D Type I, canola (rapeseed), corn, cottonseed, olive (refined), safflower, soybean, sesame, sunflower or any other vegetable oils or a combination of these oils; Style A, winterized. ODOC will not accept any type of peanut oil. If offering style VI other, please specify type.
