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Bread and Bread Rolls

Bread CPV 15811100-7 Bread Rolls CPV 15811200-8

This document advises contractors of the Standards that they should consider applying when supplying Bread and Bread Rolls to the Authority. The contractor should take account of the General Requirements Quality Standards for Public Sector Food in England.

Contents
1 Description 2 Standards 3 Preparation/Production 4 Packaging

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Bread and Bread Rolls


Bread CPV 15811100-7 Bread Rolls CPV 15811200-8

Description This Standard applies to sliced or unsliced white, brown, granary and wholemeal bread and rolls as detailed in the Food Supply Commodity List specified in the contract. The names of bread must comply with the Food Labelling Regulations, in that it should either correspond to a customary name or to a name sufficiently precise to inform of the true nature of the food, and to enable it to be distinguished from products with which it can be confused.

3 Preparation/Production 3.1 The product shall be of good quality, in sound condition, free from taint, abnormal odour, infestation, pest damage, mould, dirt, foreign body or any other extraneous matter. 3.2 The production method should include detection methods to eliminate or reduce the risk of foreign body contamination to a minimum. 3.3 Sliced bread shall be cooled before slicing. The slices shall be evenly cut and not misshapen. 3.4 If the Authority requests frozen bread, the product supplied shall have been blast frozen after chilling and packing without delay to a temperature not exceeding -18C and shall be held at this temperature, or below, prior to delivery. 3.5 Finished Product: the loaves shall be attractive in appearance, of good volume and shape. The bread shall be adequately baked, and shall possess a good flavour, with side crust colour that is attractive (not burnt but properly browned). The crumb shall be of good texture and not doughy or lumpy. Except when soft rolls are required, the rolls shall be crisp and shall have an attractive appearance. Soft rolls shall have a lighter textured crust.

2 Standards 2.1 Bread means a food of any size, shape or form which is usually known as bread, and consists of dough made from flour and water, with or without other ingredients, which has been fermented by yeast or otherwise leavened and subsequently baked or partly baked. 2.2 The flour used in the production of bread shall be consistent with the quality defined within the Quality Standard (Flour). 2.3 Bread may be supplied fresh or frozen as agreed with the Authority with a residual shelf life as appropriate for the intended use of the product. If a product has previously been frozen it must be labelled as such.

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Bread and Bread Rolls


Bread CPV 15811100-7 Bread Rolls CPV 15811200-8

4 Packaging 4.1 All materials and articles used in the production and packaging of the product shall conform to the relevant Food Regulations covering food contact materials. The wrapping material shall be low-density polyethylene bags efficiently closed with a re-closure device or adhesive tape. 4.2 All products shall be supplied in clean plastic bakery trays or an alternative form of packaging to meet the particular Authoritys specific requirements. These shall be of a standard that will ensure that the contents are protected sufficiently to withstand multiple handling and maintain the storage life when handled in accordance with the manufacturers instructions. 4.3 The products shall be labelled with normal commercial markings and in accordance with the Food Labelling Regulations.

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