Rudy,
I am not sure if you have seen the specifications section for Pastries, but
I cut and paste it below. This spec section has become very popular with
architects and can be very costly if overlooked.
Lickin' me lips..
SECTION 01950
PERFORATED PASTRY UNITS PART 1 GENERAL
1.01 DESCRIPTION:
A. Contractor shall provide perforated pastry units for each
construction meeting that occurs during the construction period.
B. The words `perforated pastry unit,' `perforated pastry
product,' `doughnut,' and `donut' are used interchangeably.
1.02 MINIMUM REQUIREMENTS:
A. Consumption and Quality: Minimum requirements are established
in this specification by the Architect/Engineer, who is the sole judge of
compliance, unless mediation is required.
B. Regulatory requirements:
American Council on Jell and Cream Fillings Amalgamated Millers of America
United States Green Pastry Council
1.03 INTENT:
A. It is the intent of this Specification to call for finished
perforated pastry units, complete and ready for consumption. Any incidental
accessories necessary to make the perforated pastry units more palatable or
to enhance their appearance shall be. provided without additional expense to
the Owner. Should there appear to be questionable intent in these
Specifications, the Architect/Engineer shall be consulted for clarification
no later than two (2) hours prior to each construction meeting.
B. Contractor's attention is called to the fact that the long
tradition of perforated pastry products as a construction meeting
comestible, and the recognized value to any construction process of the
Owner, Architect/Engineer, and Contractor eating together in an environment
of harmony and goodwill, leads to the inevitable conclusion that the
perforated pastry products assume an importance far out of proportion to
their expense to the Contractor. Contractor is urged to ensure quality of
product and presentation, to respect the hallowed process, and to take a
conservative and time-tested approach to the selection of the perforated
pastry products so that no alarmingly modern or boutique products are
offered to the table.
C. CONFLICT RESOLUTION:
The Architect/Engineer, should repeated resubmittal and retesting fail to
resolve disputes between Contractor and the Architect/Engineer as to
quality, freshness, packaging, or accessories of the specified materials,
reserves the right to request mediation by a qualified law enforcement
officer as the Authority Having Jurisdiction. Expenses of (or consequences
subsequent to) this mediation are the responsibility of the Contractor.
1.04 QUALIFICATIONS:
A. The manufacturer shall regularly and presently produce perforated
pastry units.
% Good Fork, Inc.
01950-1
Perforated Pastry Units
(a wholty owned subsidiary of Percent Good Plate Co., T.
Proprietor)
B. "Manufacturer" is defined as:
1. A privately- or publicly-held corporation specializing in the
manufacture of perforated pastry units; for example, a bakery or franchise
store.
2. A residence-based, non-professional, limited-quantity producer of
perforated pastry units; for example, a homemaker.
1.05 SUBMITTALS:
A. The Architect/Engineer's approval shall be obtained for all
perforated pastry units before delivery to the job site.
B. Submittals shall include samples of each specified perforated
pastry unit and accessory, and other data and samples necessary for the
Architect/Engineer to ascertain specification compliance. Two (2) samples of
each proposed perforated pastry unit or accessory shall be included.
1. Core samples (donut holes) are an acceptable submittal for non-filled
pastry products, subject to all requirements of these specifications.
C. Partial submittals, submittals not in the format required, or
submittals that show evidence of in-transit damage or in-transit sampling
("nibbling"), will not be considered.
D. All submittals become the property of the ArchitecUEngineer, who
will forward review comments and leftovers to the Owner.
1.06 OWNERSHIP AND CONSUMPTION:
A. All pastry units are the property of the Contractor until the
breaking of the packaging seal, when the units and accessories become the
properly of the Architect/Engineer and/or Owner. Such transfer of ownership
does not void or limit the Contractor's responsibilities specified under
Section 1.10, WARRANTY.
B. Consumption of the perforated pastry units is initially restricted
to the Architect/Engineer and Owner ("First Dibs"). The Architect/Engineer
shall indicate when consumption may become general.
1.07 MATERIAL ACQUISITION, PROTECTION AND DISPOSAL:
A. Contractor shall observe the placement in packaging by the
manufacturer's counter personnel, shall ensure that glazing and filling
cross-contamination is kept to an acceptable minimum; that products are
placed right-side-up; and that packaging is not filled beyond the design
limit. "Baker's dozen" packaging is not acceptable. The fill holes of
pressure-filled products shall be oriented towards the packaging, not
towards adjacent units.
B. Perforated pastry units shall be protected during shipment against
impact, deformation, dirt, sunlight, moisture, and mingling of glazing
between adjacent pastry units.
C. During shipment to the jobsite:
1. No other items shall be placed on top of the perforated pastry
unit shipping container; nor shall the container be placed in any
orientation other than right-side-up with an acceptable deviation of no more
than 10 degrees from horizontal.
2. Container shall be transported in the passenger seat of
Contractor's vehicle, protected from slippage, direct exposure to sunlight,
and Contractor's backseat personnel.
@ % Good Fork, Inc.
01950-2
Perforated Pastry Units
(a wholly owned subsidiary of Percent Good Plate Co., T. Moeller,
Proprietor)
D. Damaged pastry units, as determined by the ArchitectlEngineer,
shall be replaced at the Contractor's expense. The damaged units shall
immediately become the property of the Subcontractors, whether present or
not.
E. The Contractor shall protect the Construction Documents from
contact with the perforated pastry units. The Architect/Engineer will
regularly inspect the Contractor's on-site document sets for glazing
residue, chocolate smears, crumbs, detached candy sprinkles, coffee stains,
and other waste materials.
F. The Contractor shall be responsible for costs associated with
cleaning of the Architect/Engineer's and Owner's personal apparel, which may
become soiled during the consumption of the perforated pastry units. The
contractor may provide protective over-garments at his option, at no
additional cost to the Owner. These garments shall not be referred to as
"bibs".
G. Unconsumed units, if abandoned in place by the Architect/Engineer
andlor Owner, shall be disposed of with generosity by the Contractor among
his personnel and the Subcontractor's personnel. Hurried, closed-door
consumption by the Contractor immediately following meeting closure
("hogging") is discouraged.
1.08 U.S. Green Pastry Council Credits:
A. The U.S. Green Pastry Council (USGPC) has adopted the Leadership in
Environmentally Efficient Doughnuts credit system for perforated pastry
products. The Contractor may find that incorporating Green principles in the
procurement and consumption of the specified products has both immediate
(spot) and long-term (sustainable) benefits both to the project and to the
Contractor's general well-being. The Contractor shall enjoy the resulting
warm, fuzzy feeling without cost to Owner.
B. The following Credits are available to the Contractor:
1. Onsite Purchase, 1 credit. Contractor shall obtain 100% of the
specified product quantity from an on-site delivery vehicle, such as a Roach
Coach.
2. Recycled Cooking Oils, I credit. Manufacturer shall prepare the
units using minimum 50% recycled oils in the fryer.
3. Green Glazing, 1 credit. Green pigments shall be added to the
sugar glazing materials.
4. Organic Ingredients, 1 credit. Product packaging shall bear the US
Department of Agriculture's Organic seal, certifying that specified products
contain minimum 95% organic materials. Note that applications that
simultaneously claim both this Credit and Credits #1 andlor #8 will be
viewed with deep suspicion by the ArchitecVEngineer.
5. Cruelty-Free Ingredients, 1 credit. Pre-market testing or
after-market consumption shall not have been performed on animals or
Subcontractors. An Affadavit shall be sufficient proof of qualification for
this Credit. Note that this Credit and Credits #8 and #13 are mutually
exclusive.
6. Recycled Construction Materials, 5 credits, plus 1 possible
Additional Credit. A minimum of 10% of pastry unit ingredients shall be
derived from onsite construction waste materials. Perforated pastry units
produced to obtain this credit shall be entirely consumed by the Contractor
in the presence of the Architect/Engineer. Note that this Credit and Credit
#11 are not mutually exclusive.
0% Good Fork, Inc.
01950-3
Perforated Pastry Units
(a olty owned subsidiary of Percent Good Plate Co., T. Moeller, Proprietor)
a. One Additional Credit shall be available to the Contractor if he or she
successfully requires the Subcontractors to consume the perforated pastry
products that qualify for this Credit.
7. Solar Baking, 1 credit. An onsite hydronic solar-powered fryer
with no electrical or gas connection shall be used for the production of the
perforated pastry products. Note that qualification for this Credit
automatically obtains Credit #1.
8. Waste Construction Material Combustion, 1 credit. The contractor
combusts onsite waste construction materials in order to drive onsite
fryers. Note that qualification for this Credit automatically obtains Credit
#1.
9. RFI/Change Order Paperwork Combustion, I credit. The contractor
combusts RFI and Change Order paperwork to fuel the onsite fryers. Note that
qualification for this Credit automatically obtains Credit #1.
10. Recycled Paper Products, 1 credit. Packaging and Accessories,
specified below, shall contain minimum 95% post-consumer recycled content.
11. Complete Consumption, 1 credit. No leftovers shall remain after the
meeting; all products are consumed by the Architect/Engineer, Owner, and
Subcontractors.
12. Ambient-Temperature Tap Water, 1 credit. Liquid refreshment for the
Contractor and Subcontractors shall be tap water. Note that all other
requirements for liquid refreshments for the Architect/Engineer and Owner
still apply. Note that this Credit and Credit #13 are mutually exclusive.
13. Onsite Retention Basin Liquids, 1 credit. The Contractor
successfully requires the Subcontractors to consume on-site retention basin
liquids (i.e., runoff) in lieu of coffee or Ambient-Temperature Tap Water.
Note that this Credit and Credit #12 are mutually exclusive.
C. Credits obtained shall be certified by the Architect/Engineer.
Credits may be obtained at each scheduled construction meeting for the
duration of the project. Contractors obtaining at least 75% of the available
credits shall at project closeout receive hugs from their Subcontractors,
the gratitude of the Architect/Engineer, and benevolence from the Owner
during review of Contractor's application for release of retainage. The
Contractor shall enjoy the resulting warm, fuzzy feeling without cost to
Owner.
D. Any attempt on the part of the Contractor to deceive the
Architect/Engineer and/or Owner into
consuming perforated pastry products or accessory liquids intended to obtain
Credits #2, #6, #8, #9,
#12, and #13 will be dealt with most harshly, and damages assessed through
thoroughly and
aggressively punitive construction period procedures that include, but are
not limited to:
1. Frequent construction observation visit reports
2. Daily Architect's Supplemental Instructions
3. Unilateral Change Orders
4. Microscopic punch inspection
5. Multiple punch verification inspections
6. Highly conditional Certificate of Substantial Completion
7. Rigorous warranty-period repair requests.
1.09 CONTRACTUAL CONSIDERATIONS:
A. Should the project construction continue beyond the
completion date, and move into conditions of Extended General Conditions
and/or Liquidated Damages, the Contractor's responsibility to provide
C% Good Fork, Inc.
01950-4
Perforated Pastry Units
(a wholly owned subsidiary of Percent Good Plate Co, T. Moeller, Proprietor)
perforated pastry products in quantities and as scheduled herein is
unchanged. Delivery of specified products shall continue until the date of
Substantial Completion.
B. If the construction meeting location has been demobilized, in
anticipation of Subsequent Completion, the Contractor shall have the
specified perforated pastry products delivered to the offices of the Owner
and the Architect/Engineer until the date that a Certificate of Substantial
Completion is issued. The division of the products is specified as:
Owner: 50%
Architect/Engineer: 50%
All other considerations as specified herein apply. 1.10
WARRANTY:
A. Fully guarantee all units under this section for a period of one
(1) construction meeting, against imperfect workmanship or failure of
materials due to faulty workmanship.
B. Materials deemed imperfect by the Architect/Engineer shall be
immediately replaced by the Contractor, who shall have a vehicle and driver
on-hand for immediate dispatch. The scheduled construction meeting shall
halt during re-procurement, during which the only permitted activity shall
be the delivery of dirty looks to the Contractor by the Architect/Engineer,
Owner, and attending Subcontractors.
C. Out-of-specification or rejected products shall immediately
become the property of the Subcontractors.
PART 2 PRODUCTS
2.01 MANUFACTURED UNITS:
A. The manufacturer(s) specified are to establish design intent and
level of quality. Equal units of other manufacturers may be submitted for
prior approval.
1. National or regional franchise bakery.
2. In-store bakery of a chain or independent grocery store.
3. Ethnic bakery.
4. Domestic Bakery (i.e., homemade by immediate family member of
Contractor only).
5. Approved equal.
B. Approved equal: manufacturers who are believed by the Contractor to
meet the requirement of these specifications, and whose merits can be
established by thorough sampling by the Architect/Engineer, will be
considered. Submit to the Architect/Engineer for approval minimum one week
prior to the first scheduled construction meeting.
1. Pre-packaged products are prohibited.
C. Equipment Assemblies and Components:
1. Components shall be compatible with each other and with the total
assembly for the intended service.
2. Primary Ingredients: a. Flour shall be bleached white semolina.
% Good Fork, Inc.
01950-5 Perforated Pastry
Units
(a wholly owned subsidiary of Percent Good Plate Co., T. Moeller,
Proprietor)
b. Sugar shall be white sucrose.
c. Shortening shall be partially hydrogenated vegetable oil, or lard.
d. Fryer shortening may contain anti-foaming agents.
3. Additives must be FDA-approved. Leniency in this regard will be granted
to products intended to obtain USGPC credits.
2.02 FRESHNESS:
A. All perforated pastry units shall have been made no earlier than 3
AM local time on the day of each construction meeting.
Exception: perforated pastry units that are the produce of a
residence-based, non-professional, limited-quantity producer ("homemade")
shall be manufactured no earlier than 24 hours prior to the scheduled
construction meeting.
***** SPEC WRITER NOTE *********
Edit this section according to personal
taste.
***************************************
2.03 DETAILED UNIT SPECIFICATION:
A. Perforated Pastry Unit Schedule:
Yeast-Raised
Cake
Other
Traditional
Traditional
Strudel
Twist
Old-fashioned
Kringle
Filled
Cruller
Empanada
Eclair
Devil's Food
Coffee Cake
Bearclaw
Turnovers
Brownies
Cinnamon Rolls
Danish
The hole/mass ratio shall be not less than 1/4 and not more than 1/3.
Hole/mass ratio is measured as follows: A representative unit is measured
across its diameter; the distance subtended by the unit on each side of the
hole is summed and divided by the diameter of the hole. The
Architect/Engineer may make require or decline such tests at his discretion.
B. Glazing Schedule:
Powder
Granular
Icing
Sugar
Sugar
White
Cinnamon
Candy Sprinkles
Chocolate
Chocolate Sprinkles
Maple
Chopped Nuts
Strawberry
Note that crushed nuts may accompany wet-applied glazes. Dry-applied and
wet-applied glazes shall not be combined in the same perforated pastry unit.
Note: Holiday glaze colors, such as orange (Halloween & Thanksgiving), or
red (Christmas), are permitted two weeks before and up to one day after the
appropriate holiday. Refer to
Good Fork, Inc.
01950-6 Perforated Pastry
Units
(a whoEty owned subsidiary of Percent Good Plate Co., T Moeller, Proprietor)
section 1.08 for appropriate use of green glazing materials. Use of holiday
glaze colors at other times of year shall be interpreted as an attempt to
unload out-of-date leftovers on the Architect/Engineer and Owner, and
resulting Liquidated Damages shall be assessed.
The following toppings are unacceptable: bagel toppings and
vegetable-derived materials.
C. Fill Schedule:
Creme
Fruit
Custard
Apple
Bavarian
Strawberry
Dulce de Leche
Blueberry
Raspberry
Lemon
Perforated pastry products shall contain not less than 15% and not more than
25% fill materials, by volume. Fill material shall be located at the
centroid of the unit. Note that improper or shoddy fill techniques may
result in assessed damages under Paragraph 1.07.F of this specification.
2.04 QUANTITY AND DIVERSITY:
********* SPEC WRITER NOTE ********* Edit the paragraph below.
**************************************
A. [One package of twelve (12) perforated pastry units each.] [Two
packages of twelve (12) perforated pastry units each.] {Etc, until necessary
quantity is reached.}
B. The diversity factor of each package of (12) units shall not be less
than 116; i.e. each package shall contain minimum six unique perforated
pastry product choices. This ratio shall be maintained for the entire
delivery quantity; if more than one package is procured, it is preferable
that similar units be commonly packaged to reduce the risk of co-mingling
incompatible glazing materials.
2.05 PACKAGING:
A. Non-absorbent, non-fluted bakery boxes and clear plastic boxes
are acceptable. Maximum twelve units per package. Such packaging shall be
sufficiently rigid to prevent deformation. Interior surface shall be
easy-release type, and shall not retain more than 5% of the specified
glazing material(s).
1. Only single-unit lay will be acceptable.
B. Perforated pastry units shall not be packaged in paper or plastic
bags. Individually-wrapped units, or those protected by other prophylactic
means, such as those dispensed by vending machines, will be rejected.
C. The Architect/Engineer reserves the right to inspect the
integrity of the packaging seal and the manufacturing date.
2.06 ACCESSORIES:
Coffee: Site-brewed from ground coffee, immediately before each scheduled
construction meeting.
@ % Good Fork, Inc.
01950-7 Perforated Pastry
Units
(a vfiolly owned subsidiary of Percent Good Plate Co., T. Moetter,
Proprietor)
1. The Architect/Engineer reserves the right to observe the coffee
preparation, and to inspect and approve the cleanliness and performance of
the Contractor's apparatus.
2. Any attempt by the Contractor to reheat yesterday's coffee is
strictly prohibited. Yesterday's coffee shall be salvaged to the
Subcontractors prior to each scheduled construction meeting.
3. Decaffeinated and "boutique" coffees are prohibited. All teas and
instant coffee products are prohibited. All coffee drinks and confections
whose names end in the letters "e", "o", and "a" are prohibited.
4. Provide sugar and sugar substitutes (blue, pink, or yellow as
required). Provide creamer, liquid or powder type. Liquid creamer shall be
within the maker's expiration date. Provide stirrers and Styrofoam cups
(min. 6 fl. oz.).
B. Water may be offered, but only in addition to coffee.
C. Napkins: White, high-absorbent, embossed-border, twice-folded,
minimum 4" square. Roll towels are prohibited. Holiday colors are permitted
two weeks prior and one day after each holiday.
PART 3 EXECUTION
A. Perforated pastry units, coffee, and specified accessories and cups
shall be placed within arm's reach of the Architect/Engineer on a table
large enough to accommodate construction meeting materials without crowding
or risk of spill. If trailer or meeting space does not permit a sufficiently
large table, a side table shall be provided for the perforated pastry
products and beverages, placed behind the ArchitecVEngineer's chair.
B. The Contractor shall provide a waste receptacle behind and to the
right of the ArchitecVEngineers chair. Waste receptacle need not be empty,
but must have sufficient space to accommodate two (2) 6 oz. Stryofoam coffee
cups, as well as three (3) napkins. This space is reserved for the
Architect/Engineer's and Owner's use.
C. The Contractor shall break the perforated pastry product's
packaging seal and offer the products to the Architect/Engineer and the
Owner. Seal shall only be broken when specifically directed by the
Architect/Engineer.
END OF SECTION
O 'I, Good Fork, inc.
01950-8
Perforated Pastry Units
(a molly om subsidiary of Percent Good Plate Co., T. Moeller, Proprietor)
From: The listserv where the buildings do the talking
[mailto:[log in to unmask]] On Behalf Of Gabriel
Orgrease
Sent: Tuesday, March 25, 2008 9:41 AM
To: [log in to unmask]
Subject: Re: [BP] The Follett Group - Fund Raising Idea
Rudy R Christian wrote:
And preservation pasties I would assume?
Rude,
You must not have got the memo. Discussion of Pastry is banned from BP.
][<
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uncoffee-ed, or to change your settings, go to:
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