A-A-20035 Hominy Grits, EnrichedThis CID covers enriched hominy grits, packed in commercially acceptable containers, suitable for use by Federal, State, local governments, and other interested parties; and as a component of operational rations.

Pages 1 - 2 - 3 - 4 - 5 - 6 - 7 - 8 - 9

A-A-20035D

Types, styles and flavors.

Type I    -  White

Type II  -  Yellow

Style A   -  Regular

Style B   -  Quick cooking

Style C   -  Instant Flavor 1  -  Unflavored Flavor 2  -  Bacon, artificial Flavor 3  -  Cheese, artificial

Flavor 4  -  Ham, artificial with imitation ham bits and gravy

Flavor 5  -  Butter, artificial

Flavor 6  -  Other

When child nutrition meal pattern contribution information is required:

Grain/bread equivalents 1 - 1 serving = ½ cup cooked (or 25 g (0.9 oz) dry) 1/, 2/, 3/ Grain/bread equivalents 2 - Other 1/, 2/, 3/

1/   Regular, quick cooking, or instant grits must be enriched (see 5.2.4).

2/   Only the cooked volume of the enriched grain is creditable.  Bacon, ham, cheese, butter, sweeteners, or other non-grain ingredients may not count toward the ½ cup volume of cooked cereal or 25 g (0.9 oz) of dry enriched grain.

3/   For products other than 100% enriched grain, manufacturers should prepare and have available a manufacturer's formulation statement that is on company letterhead, certifies the information provided is true and correct, and is signed by a company official in order for Child Nutrition Programs to document the grains/breads contribution toward reimbursable meals.  The formulation statement would include (1) the dry weight of one batch of product, (2) the dry weight of enriched grain in one batch of product, (3) the number of portions in one batch, (4) the dry weight of one portion of cereal as purchased, (5) the dry weight of the enriched grain in one portion of the product, (6) preparation instructions, (7) the cooked volume of the cereal with added ingredients per portion, (8) the cooked volume of just the grain component, without added ingredients, in one portion of the product, and (9) the number of grain/bread servings in one portion of the product as served.

4.  MANUFACTURER'S/DISTRIBUTOR'S NOTES.  Manufacturer's/distributor's products shall meet the requirements of the:

-  Salient characteristics (Sec. 5).

-  Analytical and physical requirements:  as specified by the purchaser (Sec. 6).

2