DLA A-A-20062 E-2009 PASTA PRODUCTS ENRICHED AND WHOLE WHEAT.pdf
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1、 AMSC N/A FSC 8920 A-A-20062E METRICJanuary 6, 2009 SUPERSEDING A-A-20062D May 20, 2005 COMMERCIAL ITEM DESCRIPTION PASTA PRODUCTS, ENRICHED AND WHOLE WHEAT The U.S. Department of Agriculture (USDA) has authorized the use of this Commercial Item Description (CID). 1. SCOPE. This CID covers enriched
2、and whole wheat pasta products, packed in commercially acceptable containers, suitable for use by Federal, State, local governments, and other interested parties; and as a component of operational rations. 2. PURCHASER NOTES. 2.1 Purchasers shall specify the following: - Type(s), style(s), and class
3、(es) of enriched and whole wheat pasta products required (Sec. 3). - When child nutrition meal pattern requirements must be met (Sec. 3). - When analytical requirements are different than specified (Sec. 6.1). - When analytical requirements need to be verified (Sec. 6.2). - Manufacturers/distributor
4、s certification (Sec. 9.2) or USDA certification (Sec. 9.3). 2.2 Purchasers may specify the following: - Manufacturers quality assurance (Sec. 9.1 with 9.1.1) or (Sec. 9.1 with 9.1.2). - Packaging requirements other than commercial (Sec. 10). 3. CLASSIFICATION. The enriched and whole wheat pasta pro
5、ducts shall conform to the following list which shall be specified in the solicitation, contract or purchase order. Type(s), style(s), class(es), and when applicable, child nutrition meal pattern contributions. Type I - Macaroni, Elbow Form. The unit of elbow macaroni shall be elbow-shaped. Provided
6、 by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20062E 2 Type II - Macaroni, Rigatoni Form. The unit of rigatoni shall be tubular-shaped with ribbed surface. Type III - Macaroni, Shell Form. The unit of shell macaroni shall be seashell-shaped. Class 1 -
7、Small Class 2 - Medium Class 3 - Large Type IV - Macaroni, Mostaccioli Form, Smooth or Rigate Style. The unit of mostaccioli shall be round-shaped with diagonal cut ends. The following specified dimensions may be for either smooth or ridged (rigate) mostaccioli: (Up to 5 percent pined ends are allow
8、able.) Class 1 - Smooth Class 2 - Rigate Type V - Macaroni, Rotini Form. The unit of rotini shall be spiral or twist-shaped. Type VI - Spaghetti, Long Form. The unit of spaghetti shall be solid and cylindrical shaped. Type VII - Vermicelli, Long Form. The unit of vermicelli shall be solid and cylind
9、rical shaped. Type VIII - Lasagna Noodles, Curl or Flat Form. Class 1 - Curl Lasagna Noodles. The two long edges shall be ruffed throughout the length of the unit. Class 2 - Flat Lasagna Noodles. The edges shall be cut straight. Type IX - Fettuccine. Type X - Linguine. Type XI - Capellini (Angel Hai
10、r). Type XII - Orzo. Type XIII - Macaroni, Ziti form. The unit of ziti shall be tubular shaped with a smooth surface. Type XIV - Other Style A - Regular Style B - Whole Wheat Blend (Applicable to Types I, IV, V, VI, VIII, IX, X, and XI.) Provided by IHSNot for ResaleNo reproduction or networking per
11、mitted without license from IHS-,-,-A-A-20062E 3 Style C - Whole Wheat (Applicable to Types I, IV, V, VI, VIII, IX, X, and XI.) Style D - Tri color (spinach, tomato, and regular) (Applicable to Type V.) Style E - Spinach (Applicable to Type IX.) Style F - Roasted Garlic (Applicable to Type IX.) Styl
12、e G - Other When child nutrition meal pattern contribution information is required: Grain/bread equivalents 1 - 1 serving = cup cooked (or 25 gm 9 oz dry) 1/ Grain/bread equivalents 2 - Other 1/ 1/ The pasta product must be either enriched or made from enriched or whole grain flours. Enriched flour
13、shall be in accordance with the requirements as specified in 21 CFR 137.165, Enriched Flour. Enriched pasta products shall be enriched in accordance with the requirements as specified in 21 CFR 139.115 and 21 CFR 139.135. 4. MANUFACTURERS/DISTRIBUTORS NOTES. Manufacturers/distributors products shall
14、 meet the requirements of the: - Salient characteristics (Sec. 5). - Analytical requirements: as specified by the purchaser (Sec. 6). - Manufacturers/distributors product assurance (Sec. 7). - Regulatory requirements (Sec. 8). - Quality assurance provisions: as specified by the purchaser (Sec. 9). -
15、 Packaging requirements other than commercial: as specified by the purchaser (Sec.10). 5. SALIENT CHARACTERISTICS. 5.1 Processing. The enriched and whole wheat pasta products shall be processed in accordance with current good manufacturing practices (21 CFR Part 110). 5.2 Raw ingredients. 5.2.1 Stan
16、dardized pasta products. Products that are named “macaroni,” “spaghetti,” or “vermicelli” shall comply with the U.S. Standard of Identity for Macaroni Products in 21 CFR 139.110. In addition, “macaroni,” “spaghetti,” and “vermicelli” may be manufactured using a vegetable ingredient and be appropriat
17、ely labeled in accordance with the U.S. Standard of Identity for Vegetable Macaroni Products in 21 CFR 139.125. “Whole wheat macaroni,” “whole wheat spaghetti,” and “whole wheat vermicelli” shall comply with the U.S. Standard of Identity for Whole Wheat Macaroni Products in 21 CFR 139.138. Provided
18、by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20062E 4 5.2.2 Non-standardized pasta products. Products that are not named in section 5.2.1 shall conform to the following ingredients. The ingredients used in the non-standardized enriched pasta products s
19、hall be durum wheat semolina and water. The whole wheat blend pastas shall also contain whole wheat flour. The whole wheat pastas shall be made with whole wheat flour or whole durum wheat flour or both, and water. The enriched and whole wheat pasta products may contain ingredients such as, but not l
20、imited to; flax seed, wheat fiber, oats, barley, rye, corn, triticale, and buckwheat. 5.2.3 Enrichment. Products that are named “enriched macaroni,” “enriched spaghetti,” or “enriched vermicelli” shall be enriched in accordance with the requirements as specified in the U.S. Standard of Identity for
21、Enriched Macaroni Products, 21 CFR 139.115. Vegetable macaroni, vegetable spaghetti, and vegetable vermicelli, when enriched, shall meet the requirements of the U.S. Standard of Identity for Enriched Vegetable Macaroni Products, 21 CFR 139.135. All other pasta products, when enriched, shall comply w
22、ith the requirements for the use of the nutrient content claim “enriched” specified in 21 CFR 101.54. 5.3. Uncooked product. 5.3.1. Appearance. The appearance of the enriched and whole wheat pasta products shall not be materially affected by an aggregate of black specks that are larger than 0.8 cm (
23、1/32in) in diameter. 5.3.2 Dimensions. The enriched and whole wheat pasta products shall meet the requirements of Table I. Table I. Dimensions Type Class Length Diameter Width Thickness I 0.635 to 3.810 cm ( to 1- in) 0.279 to 0.686 cm (0.110 to 0.270 in) - 0.076 to 0.127 cm (0.030 to 0.050 in) II 3
24、.175 to 4.445 cm (1- to 1- in) 1.219 to 1.727 cm (0.480 to 0.680 in) - 0.091 to 0.137 cm (0.036 to 0.054 in) III 1 1.111 to 2.540 cm (7/16to 1 in) - - 0.076 to 0.152 cm (0.030 to 0.060 in) 2 1.905 to 2.857 cm ( to 1- in) - - 0.076 to 0.152 cm (0.030 to 0.060 in) 3 3.175 to 4.445 cm (1- to 1- in) - -
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