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
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