ICE CREAM INGREDIENTS (NONFAT DRY MILK, SUGAR & CORN SYRUP SOLIDS) |
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| (contract last updated 03/22/2013) | |||||||||||||||||||||||||||||||||||||||||||
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SCOPE: The Babcock Hall Dairy Plant is a multiproduct research and teaching facility. At least three Food Science degree courses and ten short courses utilize the plant for demonstrations and manufacturing activities. In addition, faculty researchers, graduate students, and industry clients use the plant in their research for evaluating processes, ingredients and equipment. In house processing equipment allows for the manufacture of yogurt, ice cream, fluid milk products, butter, cheese, and most fermented dairy products. Equipment for the concentration of whey, milk, and other fluid food systems is also available. Client users can bring in additional processing equipment. |
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| CONTRACT # | DESCRIPTION | ||||||||||||||||||||||||||||||||||||||||||
| 12-5092 | ICE CREAM INGREDIENTS (NONFAT DRY MILK, SUGAR & CORN SYRUP SOLIDS) | ||||||||||||||||||||||||||||||||||||||||||
| CONTRACT ORIGIN: | ADDITIONAL INFORMATION: | ||||||||||||||||||||||||||||||||||||||||||
| UW-Madison Purchasing Services 21 N Park St, Ste 6101 Madison, WI 53715-1218 |
UW-Madison users contact: Dave Brinkmeier (608) 262-1323 FAX (608) 262-4467 dbrinkmeier@bussvc.wisc.edu |
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| Non-UW-Madison users contact: Vendor Representative | |||||||||||||||||||||||||||||||||||||||||||
| COOPERATIVE PURCHASING: | YES | ||||||||||||||||||||||||||||||||||||||||||
| CONTRACT TERM: | July 15, 2011 through July 14, 2012, with automatic renewal extensions to July 14, 2014 unless amended, cancelled or rebid. | ||||||||||||||||||||||||||||||||||||||||||
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| Vendor(s) |
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| Commodity Code | 393-58 393-64 393-65 393-81 393-82 |
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| Federal Employee ID # (FEIN) | 39-15551165 | ||||||||||||||||||||||||||||||||||||||||||
| F.O.B. | “D” F.O.B. DESTINATION, FREIGHT PREPAID AND ALLOWED | ||||||||||||||||||||||||||||||||||||||||||
| Terms: | N/30 | ||||||||||||||||||||||||||||||||||||||||||
| Delivery: | 5 days ARO | ||||||||||||||||||||||||||||||||||||||||||
| Invoicing: | Invoices shall reflect contract pricing. | ||||||||||||||||||||||||||||||||||||||||||
| Return Policy: | Contractor will provide for return of items ordered in error for up to 30 calendar days from receipt with the University paying only the return shipping costs | ||||||||||||||||||||||||||||||||||||||||||
| Orders: | E-mail, Fax, Phone | ||||||||||||||||||||||||||||||||||||||||||
| Back Orders: | Will notify ordering department within 24 hours of order/release. | ||||||||||||||||||||||||||||||||||||||||||
| Pricing Information: | SEE BELOW | ||||||||||||||||||||||||||||||||||||||||||
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SPECIFICATIONS Delivery: 1. Delivery is desired as soon as possible after receipt of an order. 2. The Contractor is required to notify the ordering department of any back order, discontinuation of item(s) or other delays in shipping within 4 hours of receipt of order or release against existing order(s). 3. Delivery is to be made in clean, enclosed, temperature controlled trucks, free of foul odors. Temperatures of products at time of delivery are to be: 70° F for dry or grocery products; 40° F for refrigerated products and 0° F or frozen hard for frozen products. 4. Individual packages or shipping containers shall be plainly marked with the kind, variety, count (if applicable), and net contents contained therein, and the name of the manufacturer or packer. Any shipped packages or containers received at the units which are not properly marked as per the instructions indicated, may be cause for automatic rejection. |
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| Revision History |
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| AMENDMENT #1 (3/22/13): issued to show price changes for items 2.1 and 3.1 effective February 1, 2013. | |||||||||||||||||||||||||||||||||||||||||||
