21 CFR 136 – Bakery Products
(Bread, Rolls, and Buns)
§ 136.110-Bread, rolls, and buns
Sets the standard of identity for basic bread, rolls, and buns, outlining the ingredients that may be used.
- Ingredient verification
- Batch record review
- Process monitoring (mixing, fermentation, and baking)
- Temperature checks
- Weight and size control
- Finished product testing (sensory, microbiological)
§ 136.115-Enriched bread, rolls, and buns
Describes the additional requirements for enriched bread, rolls, and buns with specific amounts of nutrients.
- Nutrient addition verification (vitamins and minerals)
- Equipment calibration
- Supplier approval
- Batch record review
- Nutrient content testing
- Label review and approval
§ 136.130-Milk bread, rolls, and buns
Specifies the standard of identity for milk bread, which contains milk or milk products in sufficient quantity to provide a specific number of solids.
- Supplier approval
- Milk solids calculation
- Batch record review
- Process control (mixing, proofing, and baking)
- Temperature monitoring
- Finished product testing
§ 136.160-Raisin bread, rolls, and buns
Specifies the standard of identity for raisin bread, requiring that the finished product contains at least 50% by weight of raisins in the formulation.
- Raisin content verification
- Ingredient quality control
- Mixing control
- Finished product testing (sensory, physico-chemical or moisture content)
§ 136.180-Whole wheat bread, rolls, and buns
Requires whole wheat bread are made entirely from whole wheat flour, no other flours or grain products are used.
- Whole wheat flour verification
- Supplier approval
- Batch record review
- Finished product testing
- Nutritional content testing
- Shelf-life monitoring