A-A-20055B
- Quality assurance provisions: as specified by the purchaser (Sec. 8).
- Packaging requirements other than commercial: as specified by the purchaser (Sec. 9).
5. SALIENT CHARACTERISTICS.
5.1 Processing. The cakes shall be processed in accordance with good manufacturing practices (21 CFR Part 110).
5.2 Ingredients. The cake ingredients shall include but not limited to: sugar, enriched wheat flour, eggs, flavoring ingredients, and leavening agents.
5.2.1 Flour. The wheat flour shall be enriched in accordance with21 CFR$ 137.165.
5.2.2 Eggs. The eggs used in the cake shall be pasteurized liquid and/or frozen egg products. The egg products shall be processed in accordance with the Regulations Governing the Inspection of Eggs and Egg Products (9 CFR Part 590) in plants operating under the Egg Products Inspection Program, Food Safety Inspection Service (FSIS). Ingredients and additives used in egg products shall be food grade and approved for use in egg products in accordance with the Food and Drug Administration and USDA, FSIS requirements.
5.3 Finished product
.
5.3.1 Appearance and color. The cake crumb and surface shall have a uniform color characteristic of the flavor of the cake. The cake shall have a typical volume, characteristic grain, and be evenly baked without evidence of scorching or burning. The cakes and icing (if specified) shall be free from fissures or cracks other than those normally characteristic of the cake. The icing shall be uniform in thickness, covering the top, sides, or completely, as applicable to the type of cake specified, and shall show minimal adherence to the packaging material, so that the cake can be removed without damage. The cakes shall be packaged to assure protection from physical damage, filth, or other contamination.
5.3.2 Odor and flavor. The cake shall have a pleasing sweet flavor and aroma that is characteristic of the specific flavor of cake. There shall be no foreign odors or flavors such as, but not limited to, burnt, scorched, stale, rancid, or moldy.
5.3.3 Texture. The texture of the cake shall have a slightly moist, light and tender crumb. The cakes shall not be soggy from underbaking or excessively dried out or burned from overbanking. When the cake includes nuts, fruits, poppyseed, etc., there shall be an even distribution throughout the crumb. When the cakes are bisected vertically with a sharp knife, they shall show crumb, and filling (if used), in a nearly symmetrical pattern and uniform texture from side to side.
For Parts Inquires submit RFQ to Parts Hangar, Inc.
© Copyright 2015 Integrated Publishing, Inc.
A Service Disabled Veteran Owned Small Business