Tabulation of Bids Bakery Products 2017-2018 grain coney $13,440.00 bid item 3-buns-whole grain...

BAKERY PRODUCTS 2017-18

TABULATION OF BIDS

~d~E!f"!ise -~un~ 29, July 6_,_ 201~0#3119

VENDOR

Pan-O-Gold

Bimbo Bakeries USA

BID ITEM 1 -BREAD-WHOLE GRAIN LOAF

$3,200.00

BID ITEM 2-BUNS-WHOLE GRAIN CONEY

$13,440.00

BID ITEM 3-BUNS-WHOLE GRAIN FOOTLONG

$5,647.07

BID ITEM 4- BID ITEM 5- BID ITEM 7-BUNS- BUNS- BID ITEM 6- ROLLS WHOLE WHOLE BUNS- WHOLE GRAIN GRAIN WHOLE GRAIN HAMBURGER HAMBURGER GRAIN STEAK DINNER

$14,779.80 $45,640.05

$10,062.50 $58,125.00

Supervisor: Joni Davis Child Nutrition Services 367-7962

Sioux Falls School District Quote Specifications Report For 2017-18 Bread Products

Quote Opening Date: 11:00 a.m., July 13, 2017

Quote Period 8/1/2017 to 7/31/2018

Purchasing Department Central Services Center 1101 N. Western Avenue Sioux Falls, SD 57104

Vendor Name Address City, State, Zip Contact Phone Fax Signature Email

.bi!! ~ Bid Description Bid

Quantity Bid Unit Description Case Desc.

1 318 Bread - Whole Grain Loaf 2,500 Loaves 25 Count Package

Bread - Whole Grain Loaf 28 grams (1 ounce) Maximum per Slice Wrapped, Fresh 51% Whole Grain per slice

Vendor Case Description

VendorSKU

309

25 ct.

Brand

2 2847 Buns - Whole Grain Coney 4,200 Packages 30 Count Package

Buns - Whole Grain Coney Hinged, Fresh 42 grams (1.5 ounce) Maximum per Bun 30 Count Bulk, Fresh 51% Whole Grain per Slice

V ender Case Description

Vendor SKU

5151

30 ct.

Brand

Pan-O-Gold Baking Co.

~01 University Dr. N. _PO 9x 2563

Fargo, ND 8108 Curt Hoogestraat

701-235-5595 ext. 215

zi::-912/- 1-.s~-ulll'nc _ .Ucnooge~traat@. 7 ---

Bid Price Per Case

TOTAL !!idJJ.rice

Holsum 1.28 3200.00 0.00

Holsum 3.20 13440.00 0.00

http:13440.00

Line SKU

3 668

Bid Description

Buns - Whole Grain Foot Long

Bid

Quantity Bid Unit Description

4666 3;5e&-Packages

Case Desc.

8 Count Package

Bid Price Per Case

TOTAL Bjd Price

Buns - Whole Grain Foot Long 70 grams (2.5 ounce) Maximum per Bun 8 Count Bulk, Fresh 51% Whole Grain per Bun


Vendor SKU

722

6 ct.

Brand

Holsum 1.21 5645.86 0.00

4 1146 Buns - Whole Grain Hamburger 3,500 Packages 30 Count Package

Buns - Whole Grain Hamburger 4 lnch in Diameter 56 grams (2 ounce) Maximum per Bun 30 Count Bulk, Fresh 51% Whole Grain per Bun


Vendor SKU

562

30 ct.

Brand

Holsum 3.05 10675.00 0.00


Buns - Whole Grain Hamburger 3 1/2 Inch in Diameter 42 grams (l.5 ounce) Maximum per Bun 60 Count Bulk, Fresh 51 % Whole Grain per Bun


Vendor SKU

706

60 ct.

Brand

Holsum 6.05 60500.00 0.00

6 667 Buns - Whole Grain Steak 4,284 Packages 24 Count Package

Buns - Whole Grain Steak

Sliced, Fresh 56 grams (2 ounce) Maximum per

Bun 24 Count Bulk, Fresh 51% Whole Grain per Bun


Vendor SKU

520

24 ct.

Brand

Holsum 3.45 14779.80 0.00

Line SKU Bid Description Bid

Quantity Bid Unit Description Case_Uesc. Bid Price Per Case

TOTAL .Bid Price

7 669 Rolls - Whole Grain Dinner 39,687 Packages 12 Count Package

Rolls - Whole Grain Dinner 28 grams (1 ounce) Maximum per Roll 12 Count Bulk, Fresh 5I%1 Whole Grain per Roll


Vendor SKU

5152

12 ct.

Brand

Holsum 1. 15 45640.05 0.00

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MADE WITH WHOLE GRAIN SANDWICH BREAD UPC Code: NIA

n. 't~,1 Spec# 309~\)~-'.\." . Spec Date 2/2/2017

INGREDIENTS: WATER, WHOLE WHBAT FLOUR, ENRICHED UNBLEACHED FLOUR (WHEAT FLOUR, MALTED BARU.Y FLOUR, NI,ACIN, llEDUCED IRON, 1lUAMINBMONONITRATB, RIBOFLAVIN, FOLIC ACID), SUGAR, WHEAT GLUTEN, CONTAINS 2% OR LESS OF THE FOLLOWING: YEAST, SOYBEAN OIL, SALT, DOUGH CONDITIONERS (MONOGLYCBRIDES, SODIUM STEAROYL LACTYLATE, ASCORBIC ACID, CALCIUM SULFATE, ENZYMES), MONOCALCIUM PHOSPHATE, CALCIUM PROP[ONATE (PRESERVATIVE). CONTAINS: WHEAT

Nutrition Fads

Serving Size: l slice (28g) Servings per Container: 27 (25 usable)

Calories 70 Calories from Fat 5

Total Fat .5 g 1% Saturated Fat Og 0% TransFatO g

Cbolesternl Omg 0% Sodium 125 mg 5% Total Carbohydrates 13 g 4%

Dietary Fiber 1 g 5% Sugars 2 g

Pro~n _3_g

Vitamin A 0% VitaminC 0% Calcium 2% Iron 4% Thiamine 6% Riboflavin 2% Niacin 4% FolicAcid 4%

Bread Credits per serving (grain ounce equivalency): 1 Grams whole grains per servlng: 9g Grams of enriched flour per serving: 8g

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Bi~gco. I MAi)E WITH WHOLE GRAIN SANDWICH BREAD

UPC Code: N/A Spec#309

Spee Date 2/2/2017

Oovcmmcnt Standards: Tho produet shall be :manu:facturcd according to Good Manufacturing Practice, 21 CFRPart 110 and ,hall ,comply with all applicable federal, state, and:municipal food; drug and hcalt,h laws.

Product Description: Wheat smdwich bread, loafls pacJced in a plain poly bag.

Approved Manufacturing Locations: St. Cloud, MN; Fargo, ND; Sun Prairie, WI

Physical Standards:.

Net Weight: 24 oz(680g)

Nlllllber ofslice5; 27

Weignt per slice: ..89 oz (25g) per slite

Style: Square sandwich loaf

Slice Thidmes9: 1/2" * 1/16" Length .ofLoaf: 13 "

Width ofLoaf 4"

LoafHeight: 4"-41/4"

CwstColor: Medium brown

Crust Topping: Nc

Cinmb Color: Medium Tan

Dough lnclusions: None

Flavot: Mild clean taste, no offflavors or odo:rs

Foreign Material: Shall oontain no material foreign to lhc.product

Siffing/Filterin1;1: All ingrcdimits used in the manutlloturing of this product have, been &ifted or filtered by either ingredient supplier or Pan-O--Oold Baking Co.

Product Country ~fOri~: U~ted_Statcs_

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MADE WITH WHOLE GRAIN SANDWICH BREAD UPC Code: NIA

Spec#309 Spec Date 2/2/2017

Allergens:

Component Present in the _product

Present fu the other pl"Oducts manuracturecl on the same line

Present In fhe same manufacturing plant

Crustaceans/Shellfish N N N

E:gg Products N N N

Fish Prorlucts N N N

Mille and Dairv Products N N N

PQanut Products N N N

Soy Products N N N

Tree Nub N N N

Wheat Product& y y y

GMO Classification: Made from some: GMO ingredients

Kosher Certification: Ycs

Halal Ce.rtifu;ation: None

Pacbge: Loafis packed in a clear poly bag, 0.1 to 0.3mm thiclcne1& with twist1ie re-closable clo&ure

Code: "Best ifusod by" date

ShalfLire: l3 days fresh

Storage Requirement; Maintain at room temperature, so0 tp 90"F or frozen

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MADE WTI'H WHOLE GRAIN SANDWICH BREAD UPC Code: N/A

Spec# 309 Spec Date 2/2/2011

I, Doea the product meet the Whole Grain-Rieb Criteria: Ye1 X...No_ (Refer to SP 30-2012 Grain Requirenw,ts for the National School Lunch Progrrun Q1td SchoolBnakfast Program.) -

D. Does the product contain non- ereditablegrains: Yes.:X..No___How ma11y grams~j (Products with more than 0.24 oz equivalent or .fl. 99 grams for Groups A~O or 6.99 gramsfor Group Hofnon- creditable grains may not credit tuwards the grain requtrementsfor,chool meals.)

W. Use Policy Memorandum SP 30,,2012 Gnin Req11lr~ents f()r tllo National SchoolL11ndl Proal'llm and Schou& Breakfut Program: ~hfblt A to detffl)dne lftbe prodw:t Dts _Into Groups AG (baked i:oods), Group H (cereal grains) or Group. I (RTE breakfast cereali). (Different methodologies are applied to calculate serving, ofgrain co,nponent '/;Jased on creditable grains. Groups A-Guse the standard ofJ6grams creditable grain pe, oz eq; Group Hwes th_e standardof 28grams creditable grain per oz eq; and Group I is reported by yolume or weight.) Indicate to which Exhibit A Group (A-I) the Product Belongs:_.

Descrlptlon ofCreditable Grain Ingredient*

Tota.-Credlt;bleho;;?'.

Grams of Creditable Grain

lnBndientper Portion1

A

Gram Standard of Credftl!ble Grain perozequinleat

(16g or 28g)1 B_ .

Creditable Amount

Cmlitablc: gra:iiis arewhole-:gnun m,aVflourand.enriched meal/tlow-.1 (Serving size) X (% ofcreditable grain in formula); Please be aware that serving sizes othec than grams must be converted to grams.1 Standard grams ofcreditable graitu fi:om tho corresponding Group iu Exhibit A. 3ToW Creditable: Amount must be rounded down to 1he nearest quarter (0.2S) oz eq. Do ndt round up-.

Total weight (per portion) ofproduct as purchased 1oz (28g) Total cotribution ofproduct. (per portion) ~ equivalent

I certify that the above infonnatiruds true and correct and that a !_ounce portion ofthis product (ready for serving) provides ! oz equivalent Grains. I fiirther ce1tify that non-creditable grains are not above 0.24 oz eq. per portion, Products with more than 0.24 oz equivalent or 3.99 gramsfor Groups A-0 or 6.99 grams for Group .~ _of nol'table gains may not credit towards the grain requircmonta for sohool meals.

--I. II j/z ,, L-1,-~1.. , ~ Food Safety-Q/A Manager

Signature Titlew

Bob Hubner Food Safeb'QIA Muagec Printed Name Title

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MADE WlTBWHOLE GRAIN FOOT LONG6 CT UPC Code: N/A


Government Standar.da: The product shall be manuflsCturcd ac:cording.to Good Manufactring Practice, 21 CFl Part 11 OaDd ne9mply with all applicable fedend, state, and municipal /oc,d, drug and health laws.

Product Description: Wheat Hinge-sliced Hotdog Bun

Approved Manufacturing Locations: St.. C(oud, MN; Fargo, ND; SIDI Prairie, WI

Physical Standards:

Net Weight: 15.0 oz (426g)

Number ofbuns: 6

Weight pet bun: 2.5 oz (71 g) per bun

Sty1e: Individual Hinge-Sliced Hot.dog.Bun

HeelTbickneu: 0.75"0.12S'

length ofBun: 9.0" :I: 0..25''

Width ofBun: 2.0" 0.25"

DiameterofBun: NIA

Bun HeigliJ:.. __ 1.75" 0.25"

:G!'llSt Color: ___(1~ 131~~-

Clllst Topping: None

Crumb Color: Off white/tan

Dough Inclusions: None

Flavor: Mild clean taste, no offilavm:s or odon

Foreign Material: Shalt contain no material foreign to tile Pfoduct

Sifting/Filtering: All illgredients used in the manufacturing ofthis product have been 11ifted or filtered byeither ingrodient supplier or P~-Oold Baking Co.

Product Cowitry ofOrigin: United States

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MADE WITH WHOLE GRAIN FOOT LONG 6 CT UPC Code: N/A

-Spec#722 Spec Date 212/2017

Allergens:

Component Present In the Present in the other Preseotln the product products same

manufactured on the Ollln ufacturlng same line p~nt

Crustacean&'Shellfiih N . N N

Ea!Z Products N N N

Fish Products N N N

Mille and Dair/Products N N N

Peanut Products N N N

Soy Product$ N N N

TreeNuts N N N

Wheat Products y y y

'"Soy Oil \!Scd is fully refined a11d deodorized and as such is not considered an allergen

GMO Cla113ification; l\'J_ade tJ'o!!l.'!)lll~ QMQ ~pgrediems-

Kosher Certittcation: Yes

Halal Certification: None

Package: BUilS are packed in a plain poly bag with twilit tic re-

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MADE WITH WHOLE GRAIN FOOT LONG 6 CT UPC Code: NIA

Spec#722 Spec: Date 2/2/2017

C3lcttlation (or the percetitage ofwholegndn: Whole wheat flour per batch = 210 lbs Enriched white flour per batch = 170 lbs Wheat Gluten per batch= 20 lbs Total flow per batch = 400 lbs 210 lbs wholcwheatflQur+400 lbs total fl.our0.52.S too Percentage ofwhole wheat flour= %52 whole grain

Calculation for Grams ofWhole Grain 210 (Whole wheat flour lbs per batch) 4S4 (grams per pound)+ 4103 (servings per batch) 23.24 = 13 grams whole grain per serving

Calculations for Grcms or Enriched Floor 170 (Enriched white flour lbs per batob) 454 {gram$ per pound)+ 4103 (s!'!Vingsperbatch) = 18.81 gnuns 19 grams enriched flour

Calculation for Bread Credits 2IO lbs whole wheat flour + 170 lbs enriched flour + 20 lbs wheat gluten =40P lbs credtole.flour per batch 400 (credible flour lbs per batch) 454g per lb+ 4138 buns p~ batch= ~.88 + 16 gram equivalericy =2.7425 unroundcd =- :2.S bread credit (rounded.down to the nearest )

Formulation Statement for Documenting GraJns In Sebool Meals Required BeginnlnK SY 2013-2014 .

(Crediting StaiultmJs Based on Grams ofCreditable Grains)

School Food Authorities (SFAs) should include a copy ofthe label from the purchased product package in addition to the following information on le~head sigilc:d 'by an official 1;0mpany reptesemative. Grain products may be a-edited based on prcviom standards through SY 2012-2013. The new crediting standards for grains (as outlined in Policy Memorandum SP 30...ZO 12) must he t1Sed beginning SY 2013-2014. SFAs have the-option to choose the crediting method that best fils the specific needs ofthe menu planner.

Product Name: Made with Whole Foot Long llotdog B11n CodcNo.: _,_7=21=-______

Manufacturer: Pan-Q:Gp)4 Baking Co. ScmngSiz.c ?Uram . --- _ (raw dough Vllllgbt lllBY bousod to cak:ul&te credltable gtlUl IDIOIIIII)

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MADE WITH WHOLEGRAIN FOOT LONG 6 CT UPC Code: NIA


I, Does tbe product meet the Whole Graln-Rfeh Criteria: Ye.9 X No_ (Refer to SP 30-2012 Grain Requirementsfor the l'fational SclUJol Lunch Program and. School Breakfast Program.)

lt. Does the product contain non creditable grains: Yes]l'No___How many grams: 19 (Products with more than 0.24 oz equivalent or 3.99 grams/or Group3 A-G or 6.99 gramsfor Group IJof11on- creditable grains may not credit towards the grain ~quirementsfur school meals.)

m. Uae Policy Memorandum SP 30-Z0U Grain Requirements for tbe Nation!ll School Lunch Program and School Breafd'ast Program: E-.hibit A to deternwse if tile product fits Into Group11 AG (baked good11), Group JJ.(cereal grains) or Group l{RTE breakfast cereals). (Different methodologies are applied to calculate se,vlngs ofgrain componentbtned on creditable graillJ. Groups A-

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MADE WITH WHOLE GRAIN 5"11-0AGIE 'l~~

\.~ . UPC Code: N/A

Spec# 520

~~ Spec Date 2/212017 INGREDIENTS: WATER, WHOLE WHEAT FLOUlt, ENRIC,HBD UNBLBACHBD FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, ~INE MONONITM.TE, RIBOFLAVIN, FOLIC ACID), SUGAR, CRlJSHED WHOLE WHEAT, YEAST, WHEAT GLUTEN, SOYBEAN OIL, CONTAIN~ 2% OR LESS OF THE FOLWWING; WIIB.AT BRAN, SALT, DOUGH CONDITIONERS (MONOGLYCERIDES, SODIUM STEAROYL LACTYLATE, ASCORBIC ACID, CALCIUM SULFATE, ENZYMES), MONOCALCIUM PHOSPHATE, CALCIUM PROPIONATE (PRESBRVATIVE). CONTAINS: WltEAT

Nutrition Facta

Serving Size: 1 Bun (57g) Servings per Container: 24

Calorles 1 SO Calories from Fat 20

Total Fat 2 g 3% Saturated Fat O g 0% TransFatO g

Cholesterol O mg 00/o Sodium 270 mg 11% Total Carbohydrates 30 g 10%

Dietary Fiber 4 g 14 Sugars4 g

Protein 6 g

Vitamin A O Vitamin C 0% Calcium 6% Iron 10% Thiamine 15% Riboflavin 8% Niacin 10% FolicAcid 10%

Bread Credits per serving (grain ounce equivaleacy): 2.25 Grams whole grains per serving: 20g Grains enriched flour per $erving: 16g

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MADE WlTJl WHOLE GRAIN S"HOAGIB UPC Code: N/A

Sp~#S20 Spec Date '1/2/2017

Government Standards: The product shall be milnufactlire.d a

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MADE WITH WHOLE GRAIN 5" HOAGIE UPC Code: N/A

Spec# 520 Spec Pate 21212017

.Allergens:

IPresent in the otherComponent Present mthe produc:t products

i Dtanufactllred on the same line

Present In the same

. manufacturl~g

.pllUlt

~taoeans/Shc:ll.tisli

Eira Products

Fish Products

Milk and Dairv Products

Peanut Products

Soy Products

N

N N

N

N

N

N:

N

N

N

N

N

N-

N

N

N

N

N

Tree Nuts N N N

Wheat Products Y. y y

Soy Oil used Is fully refined and deodorized and as such l.s not considered an allergen

GMO Classification: ;Made from rouu: GMO ingi'ediffltl

Kosher Certification: Ycs

Halal Certification: Non.e

Package: Buns are pacb:d in a heat sealed l)Olyethylcoe pillow pack

Code: "Best if\1$ed by' date

ShelfLife: L3 day& :fresh

Storage Requirement: Maintain ~ room ~eraturc, ~_!O 90~ DI' fr.O'f-Cn

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MADE WITH WHOLE GRAIN 5" HOAGIE UPC Code: N/A


Calculation for the percentage of whole grain.~ Whole wheat flour per batch"" 210 lbs Enriched white flour per batch = 174 lbs Wheat Gluten per bat.ch= 16 lbs Total flour per batch.,. 400 lbs 210 lbs whole wheat flour+ 400 lbs total fl.or= 0.525 100 P~entage ofwhole wheat flour- %52 whole grain

Calculation for Grams of Whole Grain 210 (Whole wheat flour lbs per batch) * 454 (gratllS per pound)+ 4807 (setvings per batch) '-'l 9.83 =20 grams whole grain per serving

CaJ.eq1ati9gs for Grams ofEnrlclted Etswr 174 (Enriched white flour lbs per. batch) "'4S4.(grams per pound)+ 4807 (servings per batch) "" 16.43 grams= 16 grams enriched flour

Calculation for Bread Credits 210 lbs whole wheat flout+ 174 lbs enriol:i,ed flour+ 16 lbs wheat gluten= 400 lbs cred!'ble flour per batch 400 (credible flour lbs per batch) 454g per lb + 4807 buns per batch "" 37.77.8 + 16 gram equivalency =2.36 'lllll'OWlded =l.25 bread credit (rounded down to the n~st )

Formulation Statemeilt for Docum.entlng Grains in School Meals Required Beginning SY l0U-2014

(Crediting Standards Based on Grams ofCreditable Grains)

Scbool'Fo-od-:Authorities (SFAs) should include a copy of the label from the purchased product package in addition to the following information on letterhead signed by anofficial company represen1ative, Grain products may he creditedbased on previous standards through SY 2012-2013. The new a-editing standards for grains (as outlined in Policy Memorandum SP 30-2012) must be used beginning SY 2013-2014. SFAs have the option to choose the crediting method that best fits the specific needs ofthe menu planner.

ProductName: Made with Whole Grain 5" Hoa~ CodeNo.:_5-20_______~--

Manufacturer: Pan-o-Go1d Baking co. Serving Size 57 gram __ (raw dough weight may be used to calculate creditable grnln amo11!1l)

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MADE WITH WHOLE GRAINS" HOAGIE UPC Code: N/A

Spec #520 Spec Date 2/2/2017

I. Does the product meet theWlloleGraJJaRldl Crlterf: Yes X No __. (Refer to SP J0-2012 Grain Require111ents/or the National Schoo/Lunch Pr"gram andSchool Brealrfaat Program.)

II. Does the product contain ~on- creditable grains; Yes.X.No___Bow waay grams:.! (Products with more than 0.24 o~ equivalent or 3,99 gram$ for Groups A.-G or 6.99 grams.for Group II ofMn- creditable grains may ,wtcredit towards the grain requirementsfor school meals.)

llL Use Polley Memorandt:am SP 30-2012 Gnatn Requlr,eQlents for tbe National SdioolLunch Prognm and School Breakfast Proaram: Exhibit A to determine if tile produeUlta.lnto Gro111u A G O,aked goodt)1 Group H (cereal grains) or Group I (RTE bre!lkla$t cereals). (Different metlwdalogie,v are applied to calculal.e servings ofgrain com.pondd b(ISed on credi~ble grains. Groups A-G.use the standard of16grams creditable grainperoz eiJ, Group H uses the standarri of 28grarns creditable grain per oz eq; and Group I is reported by volume or weight.) Indicate to which Exluoit A Group (A-I) the Product BelongS:_

Description of Creditablt Grain Ingredient*


fngredknt per Portiou1

A

Gram Standard of Creditable Grain per oz equivalent

(16g or28g)2

Creditable Amount .

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Tot~Cnllliahl;-~~t' 'Creditable grains are wholo-graln ineal/iiour and eriridled meal/iTour. 1 (Serving siie) X (% ofcreditable grain io formula). Pl.case be aware that serving size1 other t!alm gram, must be converted to grams. i Standard grams cfcreditable grains frQm the co1n!11p0ndiu.g Group in Exhibit A. 3Total. Cl'editabtc Amount 1llll&t be rounded down to the neacost qwutor (0.25) ~ cq. Do not round up.

Total wcigbt (per portion) ofproduct as purtbased 2oz (f7g} Total contribution ofproduct (per portion) w equivalent I certify that the above infonnation is true and correct and that a !_ounceportion ofthis product(ready for servmg) provides l oz equivalent Grains.. I further certify that non-creditable grain& are not above 0.24 oz eq. per portion. Products with more than 0,24 oz equivalent or 3.99 grams for Groups A-0 or 6.99 grams for .:..:P/1 of ttr . ble grains may not ctcdit towards the grain requirements for schoo.. hneals.

l );11 ~ 11...i Safell'-QIA Mana&er Signature Title

BobHnbner food Safety-0/A.Mapyer Printed Name Title -

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MADE Wlffl WHOLE GRAIN INDIVIDUAL HOT DOG BUNS 30 CT UPC Code: NIA

SP"# 5151 Spec Date 2/3/20I7

Government Standard&: The product shall be 1111Ulufac~ according to Good Manufacturing Practice, 21 CFR Part l10an4 ._U comply with all applicable federal, state, and municipal food, drug and health laws.

Product Description: Wheat Hinge-sliced Hotdog Bun

Approved Manutacturing Locations: St. Cloud, MN; Fargo, ND; Sun Prairie, Wl .

Physical Standards:.._.______ Net Weight: 44.4 oz (1260g)

Number ofbuns: 30

Weight per bun: 1.48 oz (42g) pet bun

Style: Individual Hinge-Sliced Hotdog Bun

Heel Thickness: 0.5'' 0.125"

Length of Bun: S.75" =0.25" Width ofBun: 1.75'' 0.2S"

Diameter ofBun: NIA

Bun Height: 1.75":: 0.25"

Crust Color: _9olden Bro~

Crust Topping: None

Crumb Color: Offwhite

Dough Inclusions: None

Flavor: Mild clean taste, no off flavors or odors

Foreign Material: Shall contain no materi11,I foreign to the product

Sifting/Filtering: All ingredients used in the manufacturing ofthis product have been sifted or filtered by either ingredieiit supplier or Pan-O-Oold Baking Co.

Product Country of Origin: United States

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MADE WITH WHOLE GRAIN INDMDUAL HOT DOG BUNS 30 CT UPC Code: NIA

Spec# 5151 Spec Da~ 2/3/2017

Allergens:

Component Present in the Present in the other Present in the product , products same

manufactured on the manufacturing same line plant

Crustaceans/Shellfish. N N N

EH Products N N N

Fish Products N N N

Milk and Dairy Prod:ncts N N N

Peanut Products N N N

Soy Products N N N

Tree Nuts N N N

Wheat Products y y y

~~o~ ~i!:~ i~_full)'._~ -~ an_d deodorized lllld as sucll i& not considered an 111~~ GMO Oassification: Made from some OMO ingredients

Kosher- Cc:rtification: Yea


PallkJtgc: Buns are packed in a heat sealed polyethylene pillow pack

Codo: "Bertifusedby" date

ShelfLife: 1.l dayll fresh

Storage Requirement: :Maintain at room temperature, 50" to 90F or frozen

Pa~3 of5

MADE WITH WHOLE GRAIN INDIVIDUAL HOT DOG BUNS 30 CT UPC Code: NIA

Spec# SlSl Spee Date 2/3/201.7

Calculation for the percentage ofwhole grain: Whole wheat flour per batch = 205 lbs Enriched white flour per batch = 180 lbs Wheat Gluten per batch= 15 lbs Total flour per batch"" 400 lbs 205 lbs whole wheat flour +400lbs total flour =0.5125 *l 00 Percentage ofwhole wheat flour= %51 whole grain

Calculation for Grams of Whole Grain 205 (Whole wheat flour lbs per batch) "' 454 (grams per pound) -+- 7202 {servings per batch) = 12.92 = 13 grams whole gralo per serving

Calculations for Grams of Enriched Flour 180 (Enriched white flour lbs per batch) "' 454 (grams per pound) + 7202 (servings per batch)= l l.35 grams= 11 grams enriched Dour

Calculation for Bread Credits 205 lbs whole wheat flour+ 180 lbs enriched flour+ IS ll>s wheat gluten =400 lbscredible flour per batch 400 ( credible flour lbs.per batch) 454g pc;r lb + 7202 buns per batch =2S.2152 + 16 gram equivalency l.5759 unrounded = 1.5 bread credit (rounded down to the nearest )

Formulation Statement for Doc1uaentJng Grains In Sc:bool Meals Required Beghmina SY 2013-lf14

(Crediting Standards Based on Grams ofCreditable Grpins)

School Food Authorities (SFAs) should include a copy ofthe label from the purchased product package in addition to the following information on lettcmead signed by an official company representative. Grain products may be credited based on previous standards through SY 2012-2013. The new crediting standards for grains (as outlined in Policy Memor11,11dum SP 30-20.12) must bo used beginning SY 2013-2014. SFAs have the option to choose the crediting metJ)od that best nts the spr.cific needs of lhe menu planner.

Product Name: Made with Whole Grain Hotdog Bun Code: No.; ..,.5....,15...,l'-----------

Manufacturer: Pan-O-Gnld Ba)dg Co. Serving Siie 42 gram (mw oougb weight may beuud tocalculaleen:ditablegnin IJDOUDl) . . .

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MADE WITH WHOLE GRAIN INDIVIDUAL HOT DOG BUNS 30 CT UPC Code: N/A

Spcc#5151 Spec Date 2/3/2017

I, Does the product meet the Whole Grain-Rich Criteria: Yes X,_No_.__ (Refer to SP 30-WJ2Grain Requirements for Jhe National School Lunch Program and School Breakfast Program,)

II. Does tbe product contain non- creditable grains: Yes.X.No How many grams:_ll (Prruiucts with more than 0.24 oz equivalent orJ.99 grams/or GrouJJJ A-G or 6. 99 gramsfor Group Hofnon- creditable graim may not credit towardt the grain requirements for school meals.)

HL 1Jse PoUcy Memorandum SP 30-2012 GralnRequfrements fortbe National School Lunch Program and School Breakfast Program: Exhibit A to determine trthe productfits into Groups AG (baited goods), Group H (cereal grains) or Group I (RTE brea.id'a.st cereals). (Different methodolo~es are applied to catculate ~ervings ofgrain component based on creditable grains. Groups A-Guse the standard of16gra,ns creditable grain per oz eq; GroupHuses the standard of 28grams creditable grain peroz eq; and Group l is reported by volume or weight.) Indicate to which Exhibit A Group (A-I) the ProductBelongs:_

Description ofCreditable Grain Iilgredlent


Ingredient per

Pordoa1 . ...... A .

Gram Standard of Creditable Grain per oz equivalent

(16gor28g)1

Creditable Amount

~ ~ ~ __..._~..__.-._ _ .;...:......J w__.~ - . ,, > - ... . > -~ u~_tn,. \- -~ i o,..........Y ..... .. _,.. .... I Total Creditable Amou:nt' Cniliiible ~ are wbole-grain meal/flour and enriched meal/flour

. 1.(Semng size)X {% ofcreditable grain in formula). Please be aware that serving size& other than grams mll6t be convertld w grams. 2 Standard grams ofcreditablc grains from the corresponding Group In Exhibit A. 'T~ Creditable Ainount must be rounded down to thenearest qullrter (0.25) oz eq, Do no# round up.

1.48 oz (42g} Tota) contribution ofproductTotal weight (per portion) ofproduct as purchased (per portion) loz equivalent

I certify that the above information is true and correct and that a 1.5 ounce portion ofthis product (ready for serving) provides 1,5 oz cguivalentGrains. lf\lrthcr certify that non-creditable grains are not above 0.24 oz eq, per portion. Products with more tha;o 0.24 oz equivalent or 3 .99 grams for Groups A-G or fuill!lmJIH of non-crGditable grains may not credit towards the gram reqwrements for school meats .

Food Safety~Q/A Mam!lgero, 1Y.~--

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MADE WlTHWllOLE GIUJN TEA BISCUIT 12 CT . . . ---- UPC Code: NiA - .-.. -- . ---~ '\,,~'0 Spec# 5152

Spec Date 2/3/2017 ~~\,

INGREDIENTS: WATER, WHOLE WHEAT FLOUR. BNRICHED UNBLEACHED FLOUR (\VHBAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON; 1HIAMJNBMON:ONlTllATB, RIBOFLAVIN, FOLIC ACID), SUGAR, WHEAT GLUTEN, YEAST, CONTAINS 2% OR LESS OF THE FOLLOWING: SOYBEAN Oll., SALT, DOUGH COND[TIONERS (MONOGLYCERIDES, SODIUM STEARO).'L LACTYLATB, ASCORBIC ACID, CALCIUM SULFATE, ENZYMES), MONOCALCIUM PHOSPHATE, CALCIUM PROPIONATE (PRESERVATIVE). CONTAINS: WHEAT

Nup-Jtj.~p ,_.,~t$. Serving Size; 1 Roll (28g) Servings perContainer. 12

Cal~ries 70 Calories from Fat 10

Total Fa.t I g 1% Saturated Fat Og 0% TransFatO g

Cholesterol 0 mg 0% Sodiuw 125 mg 5% Total Carbohydrates 14 g 5%

Dietary Fiber l g So/a Sugars 3 g

Protein 3 g

Vitamin A 0% VitaminC 0% Calcium 2% Iron 4% Thiamine 8% Riboflavin 2% Niacin 4% Folic Acid 6%

Bread Credits per serving (grain ounce equivalency): 1 Grams whole grains per serving; 9g Grams enriched flour per serving: 8g

Page 1ofS

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oGQic:tJ1 Baking Co . i

---------j MADE WITH WHOLE GRAIN TEA BISCUIT 12 CT

UPC Code: N/A Spec# 5152

Spec Date 2/3/2017

Govcmincnt Sta!ldards:. The product shatl be manufactured a~ding to Good Manufacturing Ptactice, 21 CFR Patt 110 and shall comply with an applicable federal , state; and lllll!litipal food, drug and .health laws.

Product Description: Uniiliced Cluster Wheat Di!lllt:r Roll

Approved Manu&ctilring Locations: St. cioud, MN; Fargo, ND; Sun J>rairie, WI

Physical Standards:

Net Weight: 12 oz (336g) per do2en

Number ofbuns: 12

Weigbtporbun: 1.0 oz (28g)perroll

Style: btdividual White Whole Grain Unsliced Dinner Roll

Hcel1hickness: NIA

Length ofBun: N/A

Width ofBnn: NIA

Di81t\cter ofBU!I: 3.0"=025"

Bun Height: l.?5" :I: 0.25"

Crust Color: Golden brown

Crust Topping: None

Crumb Color: OffWhite/tan

Dough Indusio11s: Nooe

Flavor: Mild 'clean taste, no offflavor& or odors

Fon:ign Material: Shall co!ICain 110 material foreign to the product

Siflinw!i~(lrl.ng: All ingn,dients used in the .manilfacturmg ofthit product bsve been sifted or 'filtered by either ingredient supplier or Pan-O-Gold Baking Co.

Product Country ofOrigin: Urrite4 States

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~E WiTH WHOLE GRAIN TEA BISCUIT 12 CT UPC Code: NIA

Spec#5152 Spee Date 2/3/2017

Allergens:

Coniponent Present in the Pre1~t iri the other Preaent lb the product products same

mmufactured on the manufa.cturlng sam.ellne plant

N N NCrustaceans/Shellfish

Err~ Products N N N

N N NFish Products N N NMille and bairv Products

N 'N NPeanut Products N N NSov Products

N N N y y y

Tree Nuts

Wheat Products

*Soy Oil used ls fully refined and deodorized and as such is not COJJsidered an allergen

GMO CJassification: Made from some GMO ingredients

Kosher Ccrtifioatioa.: Ycs


Packag

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MADE WlTJJ WHOLE GRAIN TEA BISCUIT 12 CT UPC Code: NIA


Calculation for the percentage of whole grain: Whole wheat flour per batch "" 205 lbs Enriched white flour pet batch = 175 lbs Wheat Gluten per batch= 10 lbs TotalflQur perbatch "" 400 lbs 20$ lbs whole whtat flO\lr +400 lbs total:ilour 0.5125 100 Percentage ofwhole wheat flol.lP" %51 whole grain

Calculation for Grams ofWhole Gram 205(Whole wheatflour lbs per batch) '" 454 (grams per pound) + 10337 (servings per batch} = 9.00 =9 grains whole grain per serving

Calculations for Gram, of Enriched Flour 175 (Emiched white flow- lbs per batch) 4.S4 (grams per pound)+ 10337 (scrv.i.ngs per batch) .. 7;69 grams"" 8 grams enriched flour

Calculation for Bread Credits 205 lbs whole wheat flour+ 175 lbs enriched flour+ 20 lbs wheat gluten== 400 lbs credible flour per batch 400 (credible flow- lbs per batch)"' 454g per lb+ 10337 buns perbatch= 17.567+ 16 gram equivalency --1.09 unrounded =1 bread credit(rounded down to the nearest )

Fc,rmulatlon Statemllll.t for Documenting Grains in School Meals Required Beginning SY 2013-2014

(Crediting Standards Bas.ed on Grams ofCreditable Grains)

School Food Authorities (SFAs) should include a copy of the label from the purobased product pacJcage in addition to the following infonnation on letterhead signed by an official company representative. Grainproducts may be credited based on prCVKlllS standards through SY 2012-2013, The new crediting stan

l . ... . . I,

.( Pan,)) GoldJ j . . ... .. .. . .. . .. t

BakingCo. I I

MADE WITH WHOLE GRAIN TEA.BISCUIT llCT UPC Code: NIA

Spec #5152 Spec Date 2/3/2017

L Docs the product.meet tho Whole, Grain-Rich Criteria: Yes x,_No,_ (Refer to SP J0-1012 Grain Requirementsfor the National Sc,Wol Lunch Program rmrJScN)()/Br~akfast Program.)

n; D11es the product coatain no~ creditabJe pas: Yes.x.,No___Bow ltlllllY Efaans:_! (Products with mare than 0.24.oz equivalent or 3.99 gramafor GroupsA.-

Sioux Falls School District Quote Specific2tious Report For 2017-18 Bread Products

Quote Opening Date: 11 :00 a.m., July 13, 2017 Quote Period 8/1/2017 to 7/31/2018

Vendor Name Bimbo Bakeries USA,, Inc. Jurchasing Department Address 801 E 4th St N. :entral Services Center City, State, Zip Siollx F~D 57104 .. i 101 N. Western Avenue Contact Joel Collins ,ioux Falls. SD 57104 Phone 605-759-1121

Fax Signature Email

Bid Bid Price TOTAL ,ine SKU Bid JJesuiption Quantity .PM Unit OescpiRJ;iu Case Desc. Per Case !fut Prke

1 318 Bread - Whole Grain Loaf 3,125 Loaves 25 Count Package

Vendor Case Description 20 sUce 51% WGW loaf 24 oz Bread - Whole Grain Loaf 28 grams (l ounce) Maximum per Slice Vendor SKU 5476 Biand Wrapped, Fresh 5 I% Whole Grain per slice 1.00 3,125.00

2 2847 Buns - Whole Gntin Coney 7,875 Packages 30 Count Package

Vendor Case Description 16 ct51% WGW~- -- . Buns - Whole Grnin Coney Hinged, Fresh 42 grams (I .5 ounce) Maximwr1

Vendor SKU 4266 Brandper Bun 30 Count Bulk, Fresh 51% Whole Grain per Slice 1.73 13,623,]5~--

http:3,125.00

Line SKU Bid Description Bid

_. Quantity Bid lJnit Descriptior Case Desc. Bid Price Per Case

TOTAL Bid, Pd~~

3 668 Buns - Whole Grain Foot Long 4,667 Packages 8 Count Package

Buns - Whole Grain Foot Long 70 grams (2.5 ounce) Maximum per Bun 8 Count Bulk, Fresh 51% Whole Grain per Bun


Vendor SKU

--

5659

6 ct R & 110" Coney- Not Whole grain

Brand

1.20 5,600.40

4 1146 Buns - Whole Grain Hamburger

Buns - Whole Grain Hamburger 4 Inch in Diameter 56 grams (2 ounce) Maximum per Bun 30 Count Bulk, Fresh 51% Whole Grain per Bun

8,750 Packages


Vendor SKU 3447

30 Count Package 12 ct R& 151% WGW 4" HAMB

Brand

------1.15 10,062.50


Buns - Whole Grain Hamburger 3 1/2 Inch in Diameter 42 grams (1.5 ounce) Maximum per Bun 60 Count Bulk, Fresh 51 % Whole Grain per Bun


Vendor SKU 6693

16 ct R&I 51% WGW 3.75" HAMB

Brand

1.55 58,125.00

6 667 Buns - Whole Grain Steak 4,284 Packages 24 Count Package

Buns - Whole Grain Steak Sliced, Fresh 56 grams (2 ounce) Maximum per Bun 24 Count Bulk, Fresh S 1 % Whole Grain per Bun


Vendor SKU 6055

24 ct 51 % WGW Steak Buns

Brand

3.45 14,779.80

Line SKU Bid Oestription Bid

Quantity BidJJnil Oesc.rhtion Case Desc. Bid Price Per Case

TOTAL Bid Price

7 669 Rolls- Whole Grain Dinner 39,687 Packages 12 Count Package

Vendor Case Description 12 ct R&I WGW Dinner Roll

Rolls - Whole Grain Dinner 28 grams (I ounce) Maximum per Roll 12 Count Bulk, Fresh 51% Whole Grain per Roll

Vendor SKU 6619 Brand

1.15 45&4.QJ)S

#5476

4/10/2017 7:07:56 AM Page 1 of 1 User: GWOOLSTO Entity: BREAD

Nutritional Label 78700-80095 RI 1

FOODSERVICE WHOLE GRAIN WHITE SANDWICH BREAD 24 OZ

Amount Per Serving % Dal iy Value Amaunl Per Serving % Daily Value 'Percent(%) Dally Values are based on a 2,000 calorie diet, Your dally valuea may be higher ot lowar depending on your

Nutrition Facts Total Fat 1g 2% Total Carbohydrate 16g 5%Serving Size 1 stice (34g) calorie needs.

Saturated Fat 0g 0% Dietary Fiber 2g 8% Calories 2,000 2,500Servings Per Container 20 Total fal L911S than 65g 80gTrans Fat OgCalories 80 Sl!Qars 2g Sat Fat Less than 20g 25g

Polyunsaturated Fat Og Cholesterol less than 300mg 300mgCalories from Fat 1O Protein 4g Sodium Less than 2,400mg 2,400mgMonounsaturated Fat Og

Potassium 3,500mg 3,500mg Cholesterol orng 0% Total Carbohydrate 300g 375g

Dietary Fiber 25g 30gSodium 95mg 4% Vitamin A 0% Vitamin C 0% Calcium 4% Iron 4% Thiamin 4% Riboflavin 0% Niacin 4% Folic Acid 2%

INGREDIENTS: WHOLE WHITE WHEAT FLOUR, WATER, HIGH FRUCTOSE CORN SYRUP, WHEAT GLUTEN, SOYBEAN OIL, YEAST, SALT, CALCIUM PROPIONATE (PRESERVATIVE), cl"HOXYLATEO MONO-AND DIGLYCERIDES, GRAIN VINEGAR, CALCTUM SULFATE, MONOCALCTUM PHOSPHATE, CORNSTARCH, SOY LECITHIN, POTASSIUM IODATE, DATEM.

MADE IN A BAKERY THAT MAY ALSO USE MILK.

1 LB 8 OZ (680g) / FDUSOS-80095-31 / R14-310

Serving Size: 34g Total Weight of Creditable Grains Ingredients / Serving (g): 16g Total Weight Whole Grain Ingredients/ Serving (g): 16g Does This Product Meet Whole Grain Rich Criteria? Yes Does This Product Contain Non-Creditable Grains? Yes

If Yes, Percent of total non-creditable grains: 0.02% ---t[Ifnumberis-greaterthan-orequal-to-2-%-(as--per..Poliey--Memorandum--SP--30-201-2...1-,---------

this product does not qualify.]

Grain contribution for 1 ready-to-eat (RTE) serving of product based on 16.0 grams: 1

Name of company representative authorizing that the information provided is true and correct: Phil Boehm

rl.

#4266

3/28/2017 9:47:28 AM Page 1 of 1 User: GWOOLSTO

Entity: BREAD

Nutritional Label 78700-80070-31 RI 1

FOODSERVICE MADE WITH WHOLE GRAIN HOT DOG BUNS 16 CT 34.4 OZ

Amount Per Serving % Daily Value Amount Per Serving % Daily Value Percent(%) Daily Values are based on a 2,000 calorie diet Your daily values may be higher or lower depending on your

Nutrition Facts Total Fat 2g 3% Total Carbohydrate 31g 10%Serving Size 1 bun (61g) calorie needs

Saturated Fat Og 0% Dietary Fiber 3g Calaries 2~500Servings Per Container 16 12% Total Fat Less than 65g 80g

Calories 160 Trans Fat Og Sugars 49 Sal Fal Less lhan 20g 25g Calories from Fat 15 F'olyunsaturated_Fat__1g -- - - Cholesterol Less than 300mg 300mg

Monounsaturated Fat Og Protein 7g Sodium Less than 2,400mg 2,400mg Potassium 3,500mg 3,500mg

.ctiolesterol 0mg 0% Total Carbohydrale 300g 375g Dietary Fiber 25g 30gSodium 200mg 8%

Vitamin A 0% Vitamin C 0% Calcium 20% Iron 10% Vitamin D 15% Thiamin 8% Riboflavin 4% Niacin 4% Folic Acid 6%

INGREDIENTS: WHOLE WHEAT FLOUR, WATER, ENRICHED WHEAT FLOUR [FLOUR, MALTED BARLEY FLOUR, REDUCED IRON, NIACIN, THIAMIN MONONITRATE (VITAMIN Bl), RIBOFLAVIN (VITAMIN B2), FOLIC ACID], HIGH FRUCTOSE CORN SYRUP, WHEAT GLUTEN, YEAST, SOYBEAN OIL, CALCIUM SULFATE, SALT, CALCIUM PROPIONATE (PRESERVATIVE), GRAIN VINEGAR, DATEM, CELLULOSE GUM, MONOGLYCERIDES, CITRIC ACID, MONOCALCIUM PHOSPHATE, CORN FLOUR, CALCIUM CARBONATE, SPICE & COLORING, CORNSTARCH, POTASSIUM IODATE, VITAMIN D3, SOY LECITHIN.

2 LBS 2.4 OZ (975g) / FDUS0S-80070-31 / FG 78321; BUSS 004266 / RlS-322

Serving Size: 61g Total Weight of Creditable Grains Ingredients/ Serving (g): 32g Total Weight Whole Grain Ingredients/ Serving (g): 18g Does This Product Meet Whole Grain Rich Criteria? YES Does This Product Contain Non-Creditable Grains? YES

0----llf-es,l~eramt-of--total-Aor:i~cred1table-gralns: 0.041--'l'n--------------------[If number is greater than or equal to 2% (as per Policy Memorandum SP 30-2012), this product does not qualify.]



./\)~AA, Signature of company representative authorizing that the information provided is true and correct. Title of company representative: Director of Regulatory Affairs Email Address: [email protected] Date: 03/28/20_17

BimboBakerie_sl)$A,299 Business Center Dr., Horsham, PA 19044

Trade Secrets/Confidential Bimbo Bakeries USA

mailto:[email protected]

Nutrition Facts Serving Size 1 roll (76g) Servings Per Container 6 Calories 200

Calories from Fat 20

ITEM #5659

Nutritional Label 78700-37087 BBUW 1

Page 1 of 1

Entity: BREAD

FOOD SERVICE 10 IN CONEY 6 CT 16 OZ

Amount Per Serving % Dally Value . Amount Per S8/Vlng ___ lllllllal _____ _

% Delly Value 'Percent(%) Dally Valuea are based on a : 2,000 calorie diet -Yo,.,, daily valiJes may

Total Fat 2g 3% Total Carbohydrate -Sa-t-ur-at-ed-Fa-t

-"---0g----D-%

39g 13 % ;h:wer depending on your

Trans Fat 0g Polyunsaturated Fat .1 gMonounsaturated Fat Og

_CholHterol 0mg

Sodium 380mg 0%.

111%

Dietary Fiber 1g 4% Calories 2,000 2,500 ----------- Total Fa! Less than 65g 80g Sugars 69 Sat Fa1 Less than 20g 25g

Cholesterol Lass than 300mg 300,ng Protein 69 Sodium Less thn 2,400mg 2,400mg

-- m

Potassium 3,500mg 3,600mQ Total Caibohydrate 300g 375g

Dietary Fibflr ____ . 2_5Q ..... "--- -

. Vitamin A 0% Vitamin C 0% Calcium 15% Iron 10% Thiamin 20% Riboflavin 10% Niacin 10% Folic Acid 15%

INGREDIENTS: ENRICHED WHEAT FLOUR [FLOUR, MALTED BARLEY FLOUR, REDUCED IRON, NIACTN, THIAMIN M0N0NITRATE (VITAMIN B1), RIBOFLAVIN {VITAMIN B2), F0UC ACID], WATER, HIGH FRUCTOSE CORN SYRUP, SOYBEAN OIL, SALT, WHEAT GLUTEN, YEAST, CALCIUM SULFATE, DATEM, CALOUM PROPIONATE (PRESERVATIVE), M0NOGLYCERIDES, M0N0CALCIUM PHOSPHATE, CORNSTARCH, SOY LECITHIN, POTASSIUM IODATE.

MADE IN BAKERY THAT MAY ALSO USE MILK.

1 LB (454g) / Oracle Pkg# FDUS0S-37087-30 / R14-092

#J44(

Page 1 of 1 Entity: BREAD

Nutritional Label

78700-80021-31 RI 1

R&l MADE WITH WHOLE GRAIN HAMBURGER BUNS 12 CT 26 OZ

Nutrition Facts Serving Size 1 bun (61g)Servings Per Container 12 Calories 160

Amount Per Serving % Daily Value Amount Par Serving ___ 1111111111 ___ .... _

% Daily Value*

Total Fat 2g 3% Total Carbohydrate 31g--"''::--,----,,------,.,.

10% 12%

Percent(%) Daily Values are based on a 2,000 calorie diet Your dally value may be higller or tower depending on your calorie needs

Calories from Fat 15

__ s_at_ur_at __ ed_Fa_t""""""Og..._ ____ o_Yo Dietar,y Fiber 3gTrans Fat OS Sugars 49Polyunsaturated Fat 1gManounsaturated Fat Og Protein 7g

Cholesterol Otrig Sodium 200mg

0% 8% ----------

Vitamin A 0% VitaminC 0% Calcium 20% Iron 10% Vitamin D 15% Thiamin 8% Riboflavin 4% Niacin 4% FolicAcid 6%

Total Fat Sat Fat

Cholesterol

Calories

Lese than Less than Less than

Sodium Less lhan Potassium Total Carbohydrate

Dietary Fiber

2 000 2,500

65g . 80g 20g 25g 300mg 300mg 2.400mg 2,400mg 3,500mg 3,500mg 300g 375g 25g 30g

INGREDIENTS: WHOLE WHEAT FLOUR, WATER, ENRICHED WHEAT FLOUR [FLOUR, MALTED BARLEY FLOUR, REDUCED IRON, NIACIN, THIAMIN MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID], HIGH FRUCTOSE CORN SYRUP, WHEAT GLUTEN, YEAST, SOYBEAN OIL, CALCIUM SULFATE, SALT, CALCIUM PROPIONATE (PRESERVATIVE), GRAIN VINEGAR, DATEM, CELLULOSE GUM, MONOGLYCERIDES, CITRIC ACID, MONOCALCIUM PHOSPHATE, CORN FLOUR, CALCIUM CARBONATE, SPICE & COLORING, CORNSTARCH, POTASSIUM IODATE, VITAMIN D3, SOY LECITHIN.

1 LB 10 OZ (737g) / FDUS0S-80021-31 / FG 78315; BUSS 003447 / RlS-321

Seiving Size: 61g Total Weight of Creditable Grains Ingredients/ Serving (g): 32g Total Weight Whole Grain Ingredients/ Serving (g): 18g Does This Product Meet Whole Grain Rich Criteria? YES Does This Product Contain Non-Creditable Grains? YES

If Yes, Percent of total non-creditable grains: 0.06%(If number is greater than or equal to 2% (as per Policy Memorandum SP 30-2012), this product does not qualify.]



:r7fi, Signature of company representative authorizing that the information provided Is true and correct.

Title of company representative: Director of Regulatory Affairs Email Address: [email protected] Date: 02/10/2017

Bimbo Bakeries USA, 255 Business Center Dr., Horsham, PA 19044


#6693

4/10/2017 1:49:19 PM Page 1 of 1 User: GWOOLSTO Entity: BREAD

Nutritional Label 78700-80183-31 RI 1

FOODSERVICE HAMBURGER BUNS MADE WITH WHOLE GRAIN 16 CT 24 OZ

Nutrition Facts Amount Per Serving % Dally V11ue /\mount Per Serving % Dally Value "Percen!(%) Daily Values a,e based on a

2,000 calorie dial. Vair dally valuaa may

2% Total Carbohydrate 22g 7% be higher or lower dpanding en your Serving Size Total Fat 1.5g 1 bun (43g) calorie needs, Saturated Fat Og 0% Calories 2._()Q()_ __1_,500Servings Per Container 16 Dlet$ry Fiber 2g 8% Trans Fat Og 3g

Tctal Fat less than 65g 80gCalories 120 Sugars Sat Fat Less than 20g 25g

Pollunsaturated Fat 0.5g Calories from Fat 10 Cholesterol Less thar. 300mg 300mgProtein 5g Monounsaturated Fat Og Sodium less 1han 2,400mg 2,400mg

Potassium 3,500mg 3,500mg Cholesterol Omi 0% Total Cart>ohydrale 300g 375g

o:eta,y Fiber 25g 6% 30gSodium 140mg

Vrtamin A 0% Vitamin C 0% Calcium 15% Iron 6% Vitamin D 10% Thiamin 4% Riboflavin 2% Niacin 2% Folic Acid 4%

INGREDIENTS: WHOLE WHEAT FLOUR, WATER, ENRICHED WHEAT FLOUR [FLOUR, MALTED BARLEY FLOUR, REDUCED IRON, NIACIN, THIAMIN MONONllRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID], HIGH FRUCTOSE CORN SYRUP, WHEAT GLUTEN, YEAST, SOYBEAN OIL, CALCIUM SULFATE, SALT, CALCIUM PROPIONATE (PRESERVATIVE), GRAIN VINEGAR, DATEM, CELLULOSE GUM, MONOGLYCERIDES, CITRIC ACID, MONOCALCIUM PHOSPHATE, CORN FLOUR, CALCIUM CARBONATE, SPICE & COLORING, CORNSTARCH, POTASSIUM IODATE, VITAMIN D3, SOY LECITHIN.

1 LB 10 OZ (737g) / FDUSOS-80183-31 / RlS-322

Serving Size: 43g Total Weight of Creditable Grains Ingredients / Serving (g): 23g Total Weight Whole Grain Ingredients/ Serving (g): 12g Does This Product Meet Whole Grain Rich Criteria? yes Does This Product Contain Non-Creditable Grains? yes

If Yes, Percent of total non-creditable grains: 0.04% [If number is greater than or equal to 2% (as per Policy Memorandum SP 30-2012), this product does not qualify.]

Grain contribution for 1 ready-to-eat (RTE) serving of product based on 16.0 grams: 1.25


l~\~ii!::"fl~ Signature of company representative authorizing that the information provided is true and correct. Title of company representative: Director of Regulatory Affairs Email Address: [email protected] Date: 04/10/2017

~~ Bimbo Bakeries USA, 255 Business Center Dr., Horsham, PA 19044 .. Bakeries~

Trade Secrets/Confidential Bimbo Bakeries USA


Structure Bookmarkszi::-912/-1-.s~~;JI o.d)I l(P~o0o1

Tabulation of Bids Bakery Products 2017-2018 grain coney $13,440.00 bid item 3-buns-whole grain...

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Transcript of Tabulation of Bids Bakery Products 2017-2018 grain coney $13,440.00 bid item 3-buns-whole grain...