SALIENT CHARACTERISTICS (Applies to all product line items) Ingredients: Flour, water, salt, yeast, leavening agents, emulsifiers or other stabilizers, mold inhibitors, and other ingredients appropriate for white enriched bread. Shall conform to US Standards of Identity for Enriched bread (21 CFR §136.115) and flour must be milled from a variety of hard and/or soft wheat.; Processing Ingredients: Mold inhibitors must be of proper levels as allowed by the FD&C Act. All additional ingredients must meet approved food additives (21 CFR Part 170) or meet Generally Recognized as Safe (GRAS) requirements (21 CFR Parts 182 and 184) for those uses by FDA.; Appearance and Color: The bread must have a uniformly brown crust characteristic of the product. Must have a typical volume, characteristic grain and be evenly baked without any evidence of scorching, burning or foreign color. The bread must be sliced. Delivered bread shall not be crushed or damaged.; Texture: The texture of the bread must be characteristic for white, enriched, sliced bread. Bread must be firm, tender, uniformly brown crust, and must not contain specks of flour on the bottom.; Enrichment: Enrichment ingredients must be evenly distributed in the finished product.; Foreign Material: All ingredients must be clean, sound, wholesome, and free from foreign material, such as, but not limited to, extraneous plant material, dirt, plastic, insects, insect pieces or rodent or insect infestation.
