Bread. Corresponding To The Grain Form In Which Baking Was Made, Without Lateral Bursts. Smooth, Without Large Cracks And Undermining. It Is Allowed For Solid Bread With Incisions Or With Taps, For Molded Bread With The Presence Of A Seam From A Divider-Styler. The Color Is Light Yellow To Brown. Break, Not Wet To The Touch. Elastic. After A Light Pressing With His Fingers, The Crumb Should Take The Original Shape. Without Lumps And Signs Of A Noise. White Bread, From Wheat, 550 Gr., Higher Grade, Buckwheat Cereal Is A Nucleus, From The Highest Grade. The Taste Characteristic Of Buckwheat, Without Extraneous Flavors, Not Sour, Not Bitter Without Extraneous Impurities. The Smell Is Characteristic Of Buckwheat Cereals, Not Shabby, Not Plenty, The Color Is Brown In Different Shades For Rapidly Boiling Cereals. Higher Grade., Wheat Flour, Higher Grade, From Soft Varieties Of Wheat, Rice. Color - White Or White With Various Shades Depending On The Variety. The Smell Is Characteristic Of Rice Cereals Without Extraneous Smells, Not Chilled, Not Mold.
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