#u£. -#.---r€¦ · serving of food contributes to a daily diet. 2,000 calories a day is used for...

6/8/2020

Renewal of Contract Agreement

This agreement executed by signature approval of both parties, and agreed to be effective from and after the 1st day of July 1, 2020 through the 30th day of June, 2021 , by and between the Region III Education Service Center (hereinafter "Service Center" and Flowers Baking Co of San Antonio, LLC, (hereinafter "Service Provider") as contracting parties, pursuant to the authority granted and in compliance with the provisions of the Texas Government Code and/or Texas Education Code.

NOW, THEREFORE, FOR AND IN CONSIDERATION of the mutual promises and agreements contained within the Service Center Bid #02-143-19 (Bakery Bid) with Service Provider, the Service Center and Service Provider mutually agree to extend contractual time period in accordance with section 3 8 of stated bid and services are to be provided under same terms and conditions as agreed upon by both parties in stated bid.

THE UNDERSIGNED CONTRACTING PARTIES do hereby certify that, (1) the services specified above are necessary and essential for activities that are properly within the statutory functions and programs of the affected parties, and (2) the proposed arrangements serve the interest of efficient and economical administration of Local, State, and/or Federal Government.

THE SERVICE PROVIDER: THE SERVICE CENTER:

The Region III Education Service Center

A #U£. r u,/Xl, By: _____ -#.--- -'--f _____ _

Authorized Signature

Title: ~ W U"aJ Manager Title: Purchasing Agent

Date: Y-30-2..020 Date:------ -------

Flowers Baking Co. of San Antonio, LLC

April 30, 2020

Region III

RE: Cafeteria Bakery Bid CSP 02-143-19 Extension

We are pleased to quote the following prices. These prices are valid from July 1, 2020 through June 30, 2021

.... ... . . . Line# Item

,.. . Total Price - "

discontinued Bid Business 4" Whole Grain Rich Hamburger Buns 30 ct 3.76 Replaced

with K12 Spec 30 ct 4" Hamburger Bun, sliced, cost per 95933380 servina 0.1313 3.94

discontinued Flowers 100% Whole Wheat 1 oz slice 20 oz 1.52 Replaced

with 95933420 K12 Spec Wheat Sandwich 26.5 oz 1.83

discontinued Flowers 100% Whole Wheat Hoagie Roll 78 oz 5.28 Replaced

with 95933440 K12 Spec 24 ct Hoagie Sliced, cost per serving 0.0142 5.35

129-2395-0 Mi Casa 8" 100% Whole Wheat tortilla 16 oz 10 ct 1.67

discontinued Nature's Own 6" 100% Whole Wheat Hot Dog buns 13 oz 8 ct 1.49 Replaced

with 95933400 K12 Spec 16 ct Hot Dog Sliced cost per serving 0.1862 2.98

discontinued Butterkrust Sandwich Thin 1.71 Replaced

with 95933410 K12 Spec White Sandwich 26.5 oz 1.71

discontinued Butterkrust Split top white 1.71

Replaced with

95933410 K12 Spec White Sandwich 26.5 oz 1.71

740-2388-0 Butterkrust 6" CL hnq hot doq buns 8 ct 2.09

discontinued Butterkrust enriched white sandwich thin white 1.71 Replaced


100-2670-0 Flowers 4" white hamburger buns 30 ct 3.60

100-2732-2 Flowers Enriched White Hot Dog Bun 6" 12ct 2.09

100-2670-0 Flowers Enriched White Hamburger Buns 4" 30 ct 3.60

100-2796-0 Flowers Enriched White Steak Buns 24 ct 2.41

discontinued Flowers 4" Ind Whl Grn White Hamburger Buns 30 ct 3.76 Replaced

with 95933380 K12 Spec 30 ct 4" Hamburger Buns 3.76

100-2554-0 Flowers 4.5" Hamburger Buns 20 ct 3.43

100-2566-0 Flowers 4.5" Wheat Hamburger Buns 20 ct 3.77

100-2617-0 Flowers 4" Ind Hamburger Buns 12 ct 1.98

100-2670-0 Flowers 4" Pl Ind Hamburger Buns 30 ct 3.60

100-2717-0 Flowers 5" Deep Pan Hamburger Buns 20 ct 3.21

100-2748-0 Flowers 611 Hotdog buns 1.61

100-2796-0 Flowers Steak SD Split buns 24 ct 4.02

discontinued Flowers 100% Whole Wheat Sandwich 1.52 Replaced

with 95933420 K12 Spec Wheat Sandwich Sliced 26.5 oz 1.83

102-1508-0 Nature's Own Honey Wheat Bread 1.81

discontinued Nature's Own 100% Whole Wheat 1.81 Replaced

with 95933420 K12 Spec Wheat Sandwich Sliced 26.5 oz 1.83

Nature's Own 4 1/8" 100% whole Wheat Hamburger Buns 8 102-2267-0 ct 2.54

134-1017-0 White Wheat Fiber White Roundtop 1.81

611 -1016-0 Wonder Roundtop 1.81

discontinued Butterkrust X thin White 1.71 Replaced


Sincerely,

P{owers (}3akjng Co. of San }1.ntonio, £LC

Fresh baked taste for inspired menus

4" Hamburger Bun 150 Calories

1.Sg Fat 240 mg Sodium

2oz eq Grain per serving

~12 Spee-

Wheat Pullman 70 Calories

lg Fat 120mg Sodium


6"Hoagie 140 Calories

1.Sg Fat 200mg Sodium


White Pullman 80 Calories

lg Fat 120mg Sodium


Dinner Rolls 80 Calories

lg Fat 120mg Sodium


Texas Toast 170 Calories

2g Fat 270mg Sodium


6" Hot Dog Bun 150 Calories

1.Sg Fat 240mg Sodium


• Whole grain-rich, USDA approved • Quality you demand, flavor students love • NO artificial preservatives, colors or flavors • NO high fructose corn syrup

'All pack sizes are not available in all markets.

Learn more about all our Kl2Spec bread varieties at

www.K12specbreads.com ;;::::!II Flowers

~12 Spee, • C ;\S •

teated tor sc"n°0

NO Artificial Flavors NO Artificial Colors NO Artificial Preservatives NO High Fructose Corn Syrup

K-12 Spec 30 ct 4" Hamburger Bun, Sliced

Material Number: 95933380

INGREDIENT LABELING INFORMATION

WATER, WHOLE WHEAT FLOUR, UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, WHEAT GLUTEN, CONTAI NS 2% OR LESS OF EACH OF THE FOLLOWING: SOYBEAN OIL, SALT, YEAST, CULTURED WHEAT FLOUR, CALCIUM SULFATE,

ENZYMES, ASCORBIC ACID, SOY FLOUR, SOY LECITHIN, MONOCALCI UM PHOSPHATE.

CLAIMS: 1 SERVING= 2 OZ EQ GRAIN

W HOLE GRAIN RICH

51% W HOLE GRAIN

16g OF W HOLE GRAINS PER SERVING

~ Rowers >< ><1"-

Nutrit ion Facts 30 Servings per container

Serving 1 Bun (63 g / 2.2 oz)

Arrount per serving

Calories 150 % Daily Value•

Total Fat 1.5 g 2%

Saturated Fat O g 0%

Trans Fat O g

F\'.Jlyunsaturated Fat 1 g

M:mounsaturated Fat O rrg Cholesterol O rrg 0%

Sodium 240 mg 11%

Total Carbohydrate 30 g 11 %

Dietary Fiber 2 g 8%

Total Sugars 4 g

Inc ludes 4 g Added Sugars 3%

Protein 7 g

Vitarrin D 0.6 mcg 2%

Calc ium 50 rrg 4%

Iron 1.7 rrg 10%

Fotassium 110 rrg 2%

• The % Daily Value (DV) tells you how much a nutrient in a

serving of food contributes to a daily d iet. 2,000 calories a day is used for general nutrition advice.

The nutrition and ingredient information is accurate at the time of printing.

Created:02/21/2019 60504-020419 605-020419

This information is upda ted periodically. Please contact your Flowers representative if you have questions about this information.

1919 FLOWERS CIRCLE, THOMASVILLE, GA 31757 Phone: 866-3S7-622S

~ Flowers Formula Statement for Documenting Grains in School Meals

Required Beginning SY 2013-2014 (Crediting Standards Based 011 Grams of Creditable Grains)

School Food Authorities (SF As) should include a copy of the label from the purchased product package in addition to the following information on letterhead signed by an official company representative. Grain products may be credited based on previous standards through SY 2012-20 13. The new crediting standards for grains (as outlined in Policy Memorandum SP 30-20 12) must be used beginning SY 2013-2014. SFAs have the option to choose the crediting method that best fits the specific needs of the menu planner.

Product Name: K l2SPEC 30CT 4" HAM SL Code No.: -'9..:CS-"'93"-=3'-"3-"'8"-0 _____ _

Manufacturer: FLOWERS FOODS Serving Size I Bun ( 63 g/ 2.2 oz) (raw dough weight may be used to calculate creditable grain amoun1)

I. Does the product meet the W hole Grain-Rich Criteria: Yes X No ____ _ (R~fer to SP 30-2012 Grain Requirements/or the National School lunch Program and School Break.fast Program.)

II. Docs the product contain non- creditable grains: Yes __ X_ _ No How many grams: -----"0-".3'-'3'----(Products with more than 0.24 oz equivalent or 3.99 grams.for Groups A-G or 6.99 grams.for Group H 0{11011-

creditable f?rains may not credit towards the !(rain requirements/or school meals.)

Ill. Use Policy Memorandum SP 30-2012 Grain Requirements for the National School Lunch Program and School Breakfast Program: Exhibit A to determine if the product fits into Groups A-G {baked goods), Group H (cereal grains) or Group I (RTE breakfast cereals). (Different methodologies are applied to calculate servings of grain component based on creditable grains. Groups AG use the standard of I 6 grams creditable grain per oz eq; Group H uses the standard of 28 grams creditable grain per oz eq; and Group I is reported by volume or wei1d1t.)

Indicate to which Exhibit A Group (A-1) the Product Belongs: B

Description of C reditable

Grain Ingredient*

WHOLEGRAIN

ENRICHED GRAIN

Grams of Gram Standard of Creditable G rain Creditable G rain

Ingredient per per oz eq uivalent2 Portion 1

A B 16.83 16

16.17 16

'Creditable grains are whole-grain meal/flour and enriched meal/flour.

Creditable Amount

A+B

2.00

1 (Serving size) X (% of creditable grain in formula). Please be aware serving size other than grams must be converted to grams.

2 Standard grams of credi1able grains from the corresponding Group in Exhibit A.

3Total Creditable Amount must be rounded dow11 to lhe nearest quarter (0.25) oz cq. Do not round up.

- - -'6"""3 __ grams Total weight (per portion) of product as purchased Total contribution of product (per portion) ___ 2_.o_o ___ oz equivalent

I certify that the above information is true and correct and that a 2.2 ounce portion of this product (ready for serving) provides 2.00 oz equivalent Grains. I further certify that non-creditable grains arc not above 0.24 oz cq. per portion. Products with more than than 0.24 oz equivalent or 3.99 grams for Groups A-G or 6.99 grams for Group H of non-creditable grains may not credit towards the grain requirements for school meals.

Signature

Tracy Osgatharp Printed Name

QA Labeling Associate Title

02/05/ 19 Date

(229) 227-2015 Phone Number

60504

, es-n-baked brea,,, • ''( '-'S •

~12 spe, NO Artificial Flavors NO Artificial Colors NO Artificial Preservatives NO High Fructose Corn Syrup

K-12 Spec Wheat Sandwich 26.5 oz


INGREDIENT LABELING INFORMATION WHOLE WHEAT FLOUR, WATER, WHEAT GLUTEN, BROWN SUGAR, CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: SOYBEAN OIL, SALT, YEAST, CULTURED WHEAT FLOUR, CALCIUM SULFATE, ASCORBIC ACID, ENZYMES, MONOCALCIUM PHOSPHATE, SOY FLOUR, SOY LECITHIN.


WHOLE GRAIN RICH

100% WHOLE WHEAT 16g OF WHOLE GRAINS PER SERVING

Nutrition Facts 24 Servings per container

Serving 1 Slice (31 g / 1.1 oz)

Arrount per serving

Calories 70 % Daily Value•

Total Fat 1 g 1%


Trans Fat O g

Polyunsaturated Fat O g

Wonounsaturated Fat O mg

Cholesterol O mg 0%

Sodium 120 mg 5%

Total Carbohydrate 14 g 5%


Total Sugars 1 g

Includes 1 g Added Sugars 3%

Protein 3 g

Vitanin D O rocg 0%

Calcium 3 0 mg 2%

Iron 0.4 mg 2%

Potassium O mg 0%

• The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

The nutrition and ingredient information is accurate at the t ime of printing. This information is updated periodically. Please contact your Flowers

representative if you have quest ions about this information.

~ Flower s >(>< I

Created: 02/21/2019 60601-020519 606·020519

1919 FLOWERS CIRCLE, THOMASVILLE, GA 317S7 Phone: 866-357· 6225

:::Ill Flowers Formula Statement for Documenting Grains in School Meals

Required Beginning SY 2013-2014 (Crediting Standards Based on Gmms of Creditable Grabis)

School Food Authorities (SFAs) should include a copy of the label from the purchased product package in addition to the following

information on letterhead signed by an offi cial 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 Memorandum SP 30-2012) must be used beginning SY 20 13-2014. SF As have the option to choose the crediting method that best fi ts the specific needs of the menu planner.

Product Name: K l 2SPEC WHEAT SAND 26.5 OZ Code No.: ...,9-"5""93"'3'""'4""2.,,_0 _ ____ _

Manufacturer: FLOWERS FOODS Serving Size I SLICE (3 1 g/ 1.1 oz) (raw dough weight may be used to calculate creditable grain amount)

I. Docs the product meet the Whole Grain-Rich C riteria: Yes X No _-,-__ _ (R(!fer to SP 30-2012 Grain Requirements.for the National School Lunch Program and School Breaifast Program.)

II. Docs the product contain non- creditable grains: Yes X No How many grams: ------"'O'-'. l'-"6'----(Products with more than 0.24 oz equivalelll or 3.99 grams.for Groups A-G or 6.99 grams.for Group H ofnon-creditable !{rains may 110/ credit towards the !{rain requirements.for school meals.)

Ill. Use Policy Memorandum SP 30-2012 Grain Requirements for the National School Lunch Program and School Breakfast Program: Exhibit A to determine if the product fits into Groups A-G (baked goods), Group H (cereal grains) or Group I (RTE breakfast cereals). (Different methodologies are applied to calculate servings of grain component based on creditable grains. Groups AG use the standard of 16 grams creditable grain per oz eq; Group H uses the standard of 28 grams creditable grain per oz eq; and Group I is reported by volume or weif{ht.)

Indicate to which Exhibit A Group (A-I) the Product Belongs: __ B_

Description of Creditable

Grain Ingredient*

WHOLEGRAJN

ENRJCHED GRAIN

Grams of Gram Standard of Creditable Grain C reditable Grain

Ingredient per per oz equivalcnt2

Portion I

A B 16.36 16

0.00 16

• Creditable grains are whole-grain meal/flour and enriched meal/flour.

Creditable Amount

1.00


2 Standard grams of creditable grains from the corresponding Group in Exhibit A.

3Total Creditable Amount must be rounded dow11 lo the neares t quarter (0.25) oz cq. Do 1101 round up.

3 1 grams Total weight (per portion) of product as purchased Total contribution of product (per portion) ____ l._O_O _ _ _ oz equivalent


Signature QA Labeling Associate Title

Tracy Osgatharp 02/05/1 9 (229) 227-201 5 Printed Name Date Phone Number

60601

~12 Spec.


INGREDIENT LABELING INFORMATION WATER, WHOLE WHEAT FLOUR, UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, WHEAT GLUTEN, CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: SOYBEAN OIL, YEAST, SALT, CULTURED WHEAT FLOUR, CALCIUM SULFATE, ASCORBIC ACID, ENZYMES, MONOCALCIUM PHOSPHATE, SOY FLOUR, SOY LECITHIN

CLAIMS: 1 SERVING = 2 OZ EQ GRAIN

WHOLE GRAIN RICH

51% WHOLE GRAIN

17g OF WHOLE GRAINS PER SERVING

NO Artificial Flavors

NO Artificial Colors

NO Artificial Preservatives NO High Fructose Corn Syrup


Serving 1 Roll (59 g / 2.1 oz)

Arrount per serving

Calories 140 % Daily Value*

Total Fat 1.5 g 2%


Trans Fat O g

Polyunsaturated Fat 0.5 g

M:mounsaturated Fat O rrg

Cholesterol O rrg 0% Sodium 200 rrg 9%



Total Sugars 4 g


Protein 6 g

Vitamn D 0.6 rrcg 2%

Calcium 50 rrg 4%

Iron 1.6 rrg 8% Potassium 100 rrg 2%


The nut rition and ingredient information is accurate at the t ime of printing. This information is updated periodically. Please contact your Flowers


==11111 Rowers >< >(Is

Created : 02/21/2019 60702-020119 607-020419

1919 FLOWERS CIRCLE, THOMASVILLE, GA 31757 Phone: 866-357-6225

~ Flowers Formula Statement for Documenting Grains in School Meals

Required Beginning SY 2013-2014 (Crediting Standards Based on Grams of Creditable Grains)

School Food Authorities (SFAs) should include a copy of the label from the purchased product package in addition to the following information on letterhead 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 Memorandum SP 30-2012) must be used beginning SY 20 13-2014. SF As have the option to choose the crediting method that best fits the specific needs of the menu planner.

Product Name: K I 2S PEC 24CT I IOAGIE SL Code No. : ...:9-"5""'93""'3'""4~4""0 _____ _

Manufacturer: FLOWERS FOODS Serving Size I ROLL (59 GI 2.1 OZ) (raw dough weight may be used to calculate creditable grain amount)

1. Does the product meet the Whole Grain-Rich Criteria: Yes X No _ _ __ _ (Refer to SP 30-2012 Grain Requirementsfor !he National School lunch Program and School Brealqc1st Program.)

11. Does the product contain non- creditable grnins: Yes X No How many grams: _ __ 0~.3_3 __ _ (Products with more than 0.24 oz equivalent or 3.99 grams for Groups A-G or 6.99 grams.for Group H of11011-credi1able grains may 1101 credit towards the grain requirementsfor school meals.)

III. Use Policy Memorandum SP 30-2012 Grain Requirements for the National School Lunch Program and School Breakfast Program: Exhibit A to determine if the product fits into Groups A-G (baked goods), Group H (cereal grains) or Group I (RTE breakfast cereals). (Di.!Jerent methodologies are applied to calculate servings of grain component based 011 creditable grains. Groups AG use the standard of 16 grams creditable grain per oz eq; Group H uses the standard of 28 grams creditable grain per oz eq; and Group I is reported by volume or wei!!ht.)

Indicate to which Exhibit A Group (A-I) the Product Belongs: B


Grain Ingredient*

WHOLEGRAIN

ENRICHED

GRAIN

Grams of Creditable Grain

Ingredient per

Portion'

A 17 .20

15.87

Gram Standard of Creditable Grain

per oz equivalent2

B 16

16

·creditable grains are whole-grain meal/flour and enriched meal/flour.

Creditable Amount

A+B

2.07

2.00

1 (Serving size\ X (% of creditable grain in formula\. Please be aware serving size other than grams must be converted to grams.

2 Standard grams of creditable grains from the corresponding Group in Exhibit A.

3Total Creditable Amount must be rounded down to the nearest quarter (0.25) oz eq. Do 1101 round up.

59 grams Total weight (per portion) of product as purchased Total contribution of product (per portion) --- "-2-'.o-'o ___ oz equivalent


QA Labeling Associate Signature Title

TracyOsgatharp 02/01 /1 9 (229) 227-201 8 Printed Name Date Phone Number

60702

~12 SpeG


INGREDIENT LABELING INFORMATION WATER, WHOLE WHEAT FLOUR, UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, WHEAT GLUTEN, CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: SOYBEAN OIL, SALT, YEAST, CULTURED WHEAT FLOUR, CALCIUM SULFA TE, ENZYMES, ASCORBIC ACID, SOY FLOUR, SOY LECITHIN, MONOCALCIUM PHOSPHATE.

CLAIMS:

1 SERVING= 2 OZ EQ GRAIN WHOLE GRAIN RICH 51% WHOLE GRAIN



NO Artificial Colors NO Artificial Preservatives NO High Fructose Corn Syrup

Nutrition Facts 16 Serv ings per container

Serving 1 Bun (63 g/ 2.2 oz)

Amount per serv ing


Total Fat 1.5 g 2%


Trans Fat O g

R:>lyunsaturated Fat 1 g

rv'onounsaturated Fat O rrg

Cholesterol O rrg 0% Sodium 240 rrg 11 %



Total Sugars 4 g


Protein 7 g

Vitanin D 0.6 rrcg 2%

Calcium 50 rrg 4%

ron 1.7 rrg 10%

Potassium 110 rrg 2%


The nutrition and ingredient information is accurate at the time of printing. This information is updated periodically. Please contact your Flowers


_::::!Ill Flowers >od:-, Created : 02/26/2019

60503-020419 605-020419

1919 FLOWERS CIRCLE, THOMASVILLE, GA 31757 Phone: 866·357·6225

:::Ill Flowers Formula Statement for Documenting Grains in School Meals

Required Beginning SY 2013-2014 (Crediting Standards Based 011 Grams of Creditable Grains)

School Food Authorities (SF As) should include a copy of the label from the purchased product package in addition to the following

information on letterhead signed by an official company representative. Grain products may be credited based on previous standards through SY 2012-20 13. The new crediting standards for grains (as outlined in Policy Memorandum SP 30-20 12) must be used beginning SY 2013-2014. SFAs have the option to choose the crediting method that best fits the specific needs of the menu planner.

Product Name: K l2SPEC 16CT 6" IIOT SL Code No.: ~9~5~93=3~4~0~0 ____ _ _

Manufacturer: FLOWERS FOODS Serving Size 1 Bun ( 63 g/ 2.2 oz) (raw dough weight may be used to calcu la1c creditable grain amount)

I. Does the product meet the Whole Grain-Rich Criteria: Yes X No ____ _ (Refer to SP 30-2012 Grain Requirements/or the National School Lunch Program and School Breakfast Program.)

Il. Does the product contain non- creditable grains: Yes X No How many grams: ----"0'-'.3c:3'----(Products with more than 0.24 oz equivalent or 3.99 grams/or Groups A-G or 6.99 grams/or Group H ofnon-creditable l(rains may not credit towards the l(rain requirements/or school meals.)

nr. Use Policy Memorandum SP 30-2012 Grain Requirements for the National School Lunch Program and School Breakfast Program: Exhibit A to determine if the product fits into Groups A-G (baked goods), Group H (cereal grains) or Group I (RTE breakfast cereals). (Different methodologies are applied to calculate servings of grain component based on creditable grains. Groups AG use the standard of 16 grams creditable grain per oz eq; Group H uses the standard of 28 grams creditable grain per oz eq; and Group I is reported bv volume or weizht.)

Indicate to which Exhibit A Group (A-1) the Product Belongs: __ B_


Grain Ingredient*

WHOLEGRAIN

ENRICHED GRAIN

Grams of Gram Standard of Creditable Grain Creditable Grain

Ingredient per per oz equivalent2

Portion I

A B 16.83 16

16.17 16

'creditable irrains are whole-irrain meal/flour and enriched meal/flour.

Creditable Amount

A+B

2.00


2 Standard grams of creditable grains fi-om the corresponding Group in Exhibit A.

3Total Creditable Amount must be rounded down to the nearest quarter (0.25) oz cq. Do 1101 round up.

63 grams Total weight (per portion) of product as purchased Total contribution of product (per portion) ___ 2_._o_o ___ oz equivalent


Signature



02/05/19 Date

(229) 227-201 5 Phone Number

60503

~12 Spec. ·c ~s· reated for scno0


NO Artificial Colors

NO Artificial Preservatives NO High Fructose Corn Syrup

K-12 Spec White Sandwich 26.5 oz


INGREDIENT LABELING INFORMATION WATER, WHOLE WHEAT FLOUR, UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, MAL TED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, WHEAT GLUTEN, CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: SOYBEAN OIL, SALT, YEAST, CULTURED WHEAT FLOUR, CALCIUM SULFATE, ENZYMES, ASCORBIC ACID, SOY FLOUR, SOY LECITHIN, MONOCALCIUM PHOSPHATE.


WHOLE GRAIN RICH

51% WHOLE GRAIN


~ Flowers >< > I" Created:02/21/2019 60505-020419 605-020419


Serving 1 Slice (31 g/ 1.1 oz)

Amount per serving


Total Fat 1 g 1%

Saturated Fat O g 0% Trans Fat O g

Fblyunsaturated Fat O g

l'v'onounsaturated Fat O rrg Cholesterol O rrg 0% Sodium 120 rrg 5%



Total Sugars 2 g


Protein 3 g Vitanin D 0.6 rrcg 0% calcium O rrg 0% ron 0.8 mg 4%

Fbtassium O mg 0%

• The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a

day is used for general nutrition advice.

The nutrit ion and ingredient information 1s accurate at the t ime of printing. This informatio n is updated periodicalty. Please contact your Flowers

representative if you have questions about this information.

1919 FLOWERS CIRCLE, THOMASVILLE, GA 31757 Phone: 866-357-6225

~ Flowers I ( I ...

Formula Statement for Documenting Grains in School Meals Required Beginning SY 2013-2014

(Crediti11g Standards Based on Grams of Creditable Grai11s)

School Food Authori ties (SFAs) should include a copy of the label from the purchased product package in addition to the following

information on letterhead 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 Memorandum SP 30-2012) must be used beginning SY 2013-2014. SFAs have the option to choose the crediting method that best fits the specifi c needs of the menu planner.

Product Name: Kl 2SPEC WHI SAND 26.5 OZ Code No. : ~9~5~93~3~4~1~0 _____ _

Manufacturer: FLOWERS FOODS Serving Size I S lice ( 3 1 r!/ 1. 1 oz) (raw dough weight may be used to calculate creditable grain amount)

I. Does the product meet the Whole Grain-Rich Criteria: Yes X No ____ _

(Refer to SP 30-2012 Grain Requirementsfor the National School Lunch Program and School Breakfast Program.)

II. Does the product contain non- creditable grains: Yes X No How many grams: ----'-0 '""'. 1~6 _ _ _ (Products with more than 0.24 oz equivalent or 3.99 grams for Groups A-G or 6.99 gramsfor Group H ofnon-creditable J?rains may not credit towards the J?rain requirements for school meals.)

[ll. Use Policy Memorandum SP 30-2012 Grain Requirements for the National School Lunch Program and School Breakfast Program: Exhibit A to determine if the product fits into Groups A-G (baked goods), Group H (cereal grains) or Group I (RTE breakfast cereals). (Dij]erent methodologies are applied to calculate servings of grain component based on creditable grains. Groups AG use the standard of 16 grams creditable grain per oz eq; Group H uses the standard of 28 grams creditahle grain per oz eq: and Group I is reported bv volume or weizht.)

Indicate to which Exhibit A Group (A-1) the Product Belongs: _ _ B _ _


Grain Ingredient*

WHOLEGRAJN

ENRICHED GRAIN

Grams of Gram Standard of Creditable Grain Creditable Grain

Ingredient per per oz equivalent2

Portion I

A B 8.28 16

7.96 16

• Creditable grains are whole-grain meal/flour and enriched meal/flour.

C reditable Amount

A+B

1.00


2 Standard grams of creditable grains from the corresponding Group in Exhibit A. 3Total Creditable Amount must be rounded down to the nearest quarter (0.25) oz cq. Do 1101 round up.

3 1 grams Total weight (per portion) of product as purchased Total contribution of product (per portion) _ _ __ ,_.o_o _ __ oz equivalent

I certify that the above information is true and correct and that a 1. 1 ounce portion of this product (ready for serving) provides 1.00 oz equivalent Grains. I further certify that non-creditable grains arc not above 0.24 oz cq. per portion. Products with more than than 0.24 oz equivalent or 3.99 grams for Groups A-G or 6.99 grams for Group H of non-creditable grains may not credit towards the grain requirements for school meals.

Signature



02/05/19 Date

(229) 227-201 5 Phone Number

60505

#u£. -#.---r€¦ · serving of food contributes to a daily diet. 2,000 calories a day is used for...

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