A-A-20063C
Type II - Bow-shaped noodles.
Style A - Small
Width ---
Thickness 0.031 + 0.001 inch
Length 5/8 + 1/16 inch
Style B - Large
Width 1-1/4 + 1/16 inch Thickness 0.037 + 0.001 inch Length 1-1/2 + 1/16 inch
3. SALIENT CHARACTERISTICS.
3.1 Raw ingredients: The ingredients used in the enriched egg noodles shall be durum flour or semolina, or combinations thereof, egg products, and water. The enriched egg noodles shall be enriched with folic acid and in accordance with the requirements as specified in the U.S. Standard of Identity for Enriched Macaroni Products, 21 CFR 139.115.
3.1.1 Egg products: The egg products used in enriched egg noodles shall be processed under continuous U.S. Department of Agriculture (USDA) inspection in accordance with USDA Regulations Governing the Inspection of Eggs and Egg Products, 7 CFR, Part 59.
3.2 Uncooked product:
3.2.1 Shape: The enriched egg noodles shall be dried ribbon-shaped or small or large bow- shaped units of dough.
3.2.2 Appearance: The appearance of the enriched egg noodles shall not be materially affected by an aggregate of black specks which are larger than 1/32 inch in diameter.
3.2.3 Defects: The enriched egg noodles shall also not contain grossly distorted units or units cracked in a checkered pattern over more than 10 percent of the product surface. The product shall contain not more than 10 percent by weight of these defects (i.e.; black specks, distorted units, and cracked units).
3.2.4 Age requirement: Unless otherwise specified in the solicitation, contract, or purchase order, the enriched egg noodles shall be manufactured not more than 45 days prior to delivery.
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