Bakery Flour Mix CRD

Agricultural Marketing Service
Commodity Procurement Program
1400 Independence Ave SW
Washington, DC 20250

USDA COMMODITY REQUIREMENTS

BAKERY FLOUR MIX

FOR USE IN DOMESTIC PROGRAMS

Effective Date: December 2025

USDA is an equal opportunity provider and employer.

USDA COMMODITY REQUIREMENTS

BAKERY FLOUR MIX

FOR USE IN DOMESTIC PROGRAMS

Part 1

Section 1.1

Section 1.2

Section 1.3

Section 1.4

Part 2

Section 2.1

Section 2.2

Section 2.3

Part 1

COMMODITY SPECIFICATIONS

Section 1.1 COMMODITIES
Quality of Bakery Mix.
A.
All wheat shall be tested for Deoxynivalenol (DON) (a.k.a. vomitoxin) in accordance with procedures approved by the Federal Grain Inspection Service (FGIS). Any wheat testing higher than 2 parts per million (p.p.m.) for vomitoxin shall not be used in production of the commodity. The final product shall not contain more than 1 p.p.m. of vomitoxin.
B.

Unless otherwise specified in the solicitation, bakery mix shall meet the requirements specified in the Commercial Item Description (CID) A-A-20181C (August 6, 2014) for Bakery Mixes, Prepared available at http://www.ams.usda.gov/grades-standards/cid/bakery-products The Bakery Flour Mix shall be:
Type II
Class 2
Fat level D (Transfat free)
Sodium level 4 *
Gluten content a
*Sodium must not exceed 410 mg/45 grams (1/3 cup) Serving Size, or 911mg/100 gram serving.

C.

Except for the following:
(1) Maximum moisture level allowed is increased to 11.5 percent. (2) Shortening shall be a hydrogenated vegetable shortening (excluding palm oil, palm kernel oil, and coconut oil).
(3) Specific volume shall be not less than 2.6.
(4) Buttermilk or whey may be used in place of nonfat dry milk. If whey is used, it shall be whey protein concentrate as defined in 21 CFR, Part 184.1979c and meet the following requirements:
Whey Protein Concentrate

Requirements
Minimum
Maximum
Protein
--29.0%
Moisture
--4.0%
Fat
--3.0%
Maximum ash
--12.0%
A standard plate count of 50,000 per gram
A maximum coliform count of 10 per gram

Item

A negative salmonella per 100 grams
A maximum scorched particles of 10 per milligram
A minimum 6.6 ph (1:9 dilution at 20˚ centigrade)
The whey shall be a free-flowing powder, cream to light yellow in color, and bland in flavor
Section 1.2

WARRANTY

The bakery mix shall have a shelf life of at least nine (9) months from date of manufacture. Product shall not be manufactured more than 30 days prior to shipping.

Section 1.3
A.

QUALITY ASSURANCE