A-A-20181 Bakery, Mixes, PreparedThis CID covers bakery mixes, packed in commercially acceptable containers, suitable for use by the Federal, State, local governments, and other interested parties; and as a component of operational rations.

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A-A-20181B

Style D – Sugar

Style E – Other

Package a – 2.27 kg (5 lb) polyester/polypropylene bags (6 bags/case)

Package b – 2.27 kg (5 lb) polyester/polypropylene bags in a box (6 boxes/case)

Package c – 11.34 kg (25 lb) plastic lined, multi-layered “Kraft” bags

Package d – 22.68 kg (50 lb) plastic lined, multi-layered “Kraft” bags

Package e – No. 10 containers 2.27 kg (5 lb)

Package f – Other

4. MANUFACTURER’S/DISTRIBUTOR’S NOTES. Manufacturer’s/distributor’s products shall meet the requirements of the:

- Salient characteristics (Sec. 5).

- Analytical requirements: as specified by the purchaser (Sec. 6).

- Manufacturer’s/distributor’s product assurance (Sec. 7).

- Regulatory requirements (Sec. 8).

- Quality assurance provisions: as specified by the purchaser (Sec. 9).

- Packaging requirements other than commercial: as specified by the purchaser (Sec. 10).

5. SALIENT CHARACTERISTICS.

5.1 Processing. The bakery mixes shall be prepared in accordance with good manufacturing practices (21 CFR Part 110).

5.2 Ingredients. The bakery mixes shall contain flour, leavening agents, and other ingredients appropriate for the type(s), style(s), and class(es) of bakery mixes specified in the solicitation, contract or purchase order.

5.2.1 Dried whole eggs, dried egg whites, and dried egg yolks. Dried whole eggs, dried egg whites, and dried egg yolks shall conform to the U.S. Standards of Identity Regulations 21 CFR Part 160, Eggs and Egg Products. When dried whole eggs, dried egg whites, and dried egg yolks are used in the bakery mixes, they shall be processed and labeled in accordance with the Regulations Governing the Inspection of Eggs Products (7 CFR Part 590) as evidence by the USDA egg products inspection shield on the label. All coconut and dried egg ingredients shall be certified as Salmonella negative.

5.2.2 Dairy ingredients. All ingredients derived from milk shall be manufactured in a plant approved by the Dairy Grading Branch, Dairy Division, Agricultural Marketing Service (AMS), USDA and the manufacturing plant shall be listed in Section I of the publication Dairy Plants Surveyed and Approved for USDA Grading Service.