DLA A-A-20053 B-1998 ROLLS BREAD BAKED FRESH OR FROZEN《新鲜或冷藏的烤面包卷》.pdf
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1、1. SCOPE. - A-A-200539 W 901i805Y 00033b3 276 1 INCH-POUND! A-A-20053B Aumst 31,1998 April 25,1986 A-A-20053A COMMERCIAL ITEM DESCRIPTION ROLLS, BREAD, BAKED, FRESH OR FROZEN The U.S. Department of Agriculture has authorized the use of this Commercial Item Description. 1.1 This Commercial Item Descr
2、iption (CID) covers fresh or frozen baked bread rolls, packed in commercially acceptable containers, suitable for use by Federal, State, local governments, and other interested parties. 2. CLASSIFICATION. 2.1 The fresh or frozen bread rolls shall conform to the type(s), class of roll(s), style(s) of
3、 rolls, product state, bake type(s), slice type(s), and seed type(s) in the following list which shall be specified in the solicitation, contract, or purchase order. Tvpes, class of rolls, stvles of rolls, product state, bake tvpes, slice types, and seed tvpes. Type I - Enriched (21 CFR 136.115) Typ
4、e II - Unenriched (21 CFR 136.1 10) Class of roll A - French Class of roll B - “Parkerhouse“ Beneficial comments, recommendations, additions, deletions, clarifications, etc., and any data which may improve this document should be sent to: Commander, Defense Supply Center Philadelphia, 2800 South 20t
5、h Street, ATTN: DSCP-HSL, Philadelphia, PA 19145-5099 or FAX (215) 737-2963. AMSC N/A FSC 8920 DISTRIBUTION STATEMENT A. Approved for public release; distribution is unlimited. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20053E 9018054 O00336
6、4 102 t A-A-20053B Class of roll C - Sandwich (hamburger) Style of roll 1 - White Style of roll 2 - Whole wheat Style of roll 3 - Part whole wheat Style of roll 4 - Multigrain Style of roll 5 - Potato Style of roll 6 - Other Class of roll D - Finger (hot dog) Style of roll 1 - White Style of roll 2
7、- Potato Style of roil 3 - Wheat Style of roll 4 - Other Class of roll E - Pan (dinner) Style of roll 1 - White Style of roll 2 - Potato Style of roll 3 - Wheat Style of roll 4 - Other Class of roll F - Variety specialities Style of roll 1 - Foot long hot dog Style of roll 2 - Grinder Style of roll
8、3 - Hoagie Style of roll 4 - Italian Style of roll 5 - Kaiser Style of roll 6 - Submarine Style of roll 7 - Torpedo Style of roll 8 - Other Class of roll G - Other Bake type a - Pan baked Bake type b - Hearth baked Slice type (i) - Sliced Slice type (ii) - Wnsliced 2 Provided by IHSNot for ResaleNo
9、reproduction or networking permitted without license from IHS-,-,-1 A-A-20053B OLO54 00033b5 049 = A-A -20053B Product state (a) - Fresh Product state (b) - Frozen Seed type (I) - Seedless Seed type (II) - Poppy Seed type (III) - Sesame Seed type (IV) - Caraway Seedtypefl) - Other 3. SALIENT CHARACT
10、ERISTICS. 3.1 Processing: The fresh or frozen bread rolls shall be prepared in accordance with good manufacturing practice. 3.2 Ingredients: The fresh or frozen bread rolls shall consist of flour, water, salt, leavening agent, emulsifiers or other stabilizers, preservatives, and other ingredients ap
11、propriate for the type of bread rolls specified in the solicitation, contract, or purchase order. 3.2.1 Enriched flour: When the bread rolls are enriched, the wheat flour used for the bread rolls shall conform to the U.S. Standards for Enriched Flour (21 CFR 137.165) and shall be milled from a varie
12、ty of hard and/or soft wheat. 3.3 Finished product: 3.3.1 Appearance and color: Each individual fresh or frozen bread roll shall have a uniformly brown crust characteristic of the product. Each individual fresh or frozen bread roll shall have a typical volume, characteristic grain, and be evenly bak
13、ed without evidence of scorching or burning. The fresh or frozen bread rolls shall be sliced when specified. There shall be no foreign color to the product. The delivered fresh or frozen bread rolls shall not be crushed or damaged. 3.3.2 Odor and flavor: The fresh or frozen bread rolls shall have a
14、flavor and aroma characteristic of the particular type of bread rolls. The fresh or frozen bread rolls shall be free from foreign odors or fiavors such as, but not limited to, burnt, scorched, stale, rancid, or moldy. 3.3.3 Texture: The texture of the fresh or frozen bread rolls shall have a charact
15、eristic texture for the type of bread roll. The fresh or frozen bread rolls shall be firm, tender, uniformly brown crust Characteristic of the product, except Class of roll A, French bread rolls, which shall have a firm, crisp crust. 3.3.4 Solids content: Each type of fresh or frozen bread roll shal
16、l have total solids content that is in accordance with the Standards of Identity for baked products. 3 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20053B 9038054 00033bb T85 A-A-20053B 3.3.5 Enrichment: Enriched fresh or frozen bread rolls sh
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- DLAAA20053B1998ROLLSBREADBAKEDFRESHORFROZEN 新鲜 冷藏 烤面包 PDF
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