A-A-20089B
4. MANUFACTURER’S/DISTRIBUTOR’S NOTES. Manufacturer’s/distributor’s products shall meet the requirements of the:
- Salient characteristics (Sec. 5).
- Microbiological and analytical requirements: as specified by the purchaser (Sec. 6).
- Manufacturer’s/distributor’s product assurance (Sec. 7)
- Regulatory requirements (Sec. 8).
- Quality assurance provisions: as specified by the purchaser (Sec. 9).
- Packaging requirements other than commercial: as specified by the purchaser (Sec. 10).
5. SALIENT CHARACTERISTICS.
5.1 Processing. The baker’s yeast shall be prepared in accordance with good commercial practice (CFR) Part 110). The baker’s yeast shall be in particulate form and shall be derived from a pure culture of baker’s yeast (Sccharomyces cerevisiae).
5.1.1 Odor and flavor. The yeast shall be from objectionable odors and flavors.
5.1.2 Color and appearance. The baker’s yeast color and appearance for Type I shall be tan and Type II shall be light brown to tan.
5.2 Foreign material. The finished product shall be clean, sound, wholesome, free from any evidence of rodent or insect infestation and foreign material.
5.3 Storage and shelf life. The baker’s yeast should be stored in a cool, dry place, but can also be refrigerated or frozen. It should always be at room temperature before being dissolved in liquid. The baker’s yeast, properly stored, with an unopened seal, is reliable when used by the expiration date.
5.4 Volume and texture. When properly used in baking, the baker’s yeast shall produce products of good volume and texture.
6. MICROBIOLOGICAL AND ANALYTICAL REQUIREMENTS.
6.1Microbiological and analytical requirements. Unless otherwise specified in the solicitation, contract, or purchase order the microbiological and analytical requirements for the baker’s yeast shall be as follows:
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