A-A-20053 Rolls, Bread, Fresh Or FrozenThis Commercial Item Description CID covers fresh or frozen baked bread rolls, packed in commercially acceptable containers, suitable for use by Federal, State, local governments, and other interested parties.

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A-A-20053B

Product state (a) - Fresh

Product state (b) - Frozen

Seed type (I) - Seedless Seed type (II) - Poppy Seed type (III) - Sesame Seed type (IV) - Caraway Seed type (V) - Other

3. SALIENT CHARACTERISTICS.

3.1 Processing: The fresh or frozen bread rolls shall be prepared in accordance with good manufacturing practice.

3.2 Ingredients: The fresh or frozen bread rolls shall consist of flour, water, salt, leavening agent, emulsifiers or other stabilizers, preservatives, and other ingredients appropriate for the type of bread rolls specified in the solicitation, contract, or purchase order.

3.2.1 Enriched flour: When the bread rolls are enriched, the wheat flour used for the bread rolls shall conform to the U.S. Standards for Enriched Flour (21 CFR 137.165) and shall be milled

from a variety of hard and/or soft wheat.

3.3 Finished product:

3.3.1 Appearance and color: Each individual fresh or frozen bread roll shall have a uniformly brown crust characteristic of the product. Each individual fresh or frozen bread roll shall have a typical volume, characteristic grain, and be evenly baked without evidence of scorching or burning. The fresh or frozen bread rolls shall be sliced when specified. There shall be no foreign color to the product. The delivered fresh or frozen bread rolls shall not be crushed or damaged.

3.3.2 Odor and flavor: The fresh or frozen bread rolls shall have a flavor and aroma characteristic of the particular type of bread rolls. The fresh or frozen bread rolls shall be free from foreign odors or flavors such as, but not limited to, burnt, scorched, stale, rancid, or moldy.

3.3.3 Texture: The texture of the fresh or frozen bread rolls shall have a characteristic texture for the type of bread roll. The fresh or frozen bread rolls shall be firm, tender, uniformly brown crust characteristic of the product, except Class of roll A, French bread rolls, which shall have a firm, crisp crust.

3.3.4 Solids content: Each type of fresh or frozen bread roll shall have total solids content that is in accordance with the Standards of Identity for baked products.