A-A-20074B
5.2.2 Fruit pie fillings and spices. The fillings for the fruit pies shall be prepared from fresh, canned, evaporated, dried, or frozen fruit, with sufficient sugar added, except for Nutrient styles (c) sugar free (21 CFR & 101.60 (c)), (f) reduced fat (21 CFR & 101.62(b)) and sugar free (21 CFR & 101.60 (c)), and (g) fat free (21 CFR & 101.62 (b)) and sugar free (21 CFR & 101.60 (c)). The fillings shall be formulated from not less than 50 percent by weight of fruit and fruit juice, based on the weight of fresh fruit and fruit juice. In addition, appropriate liquid, flavorings, spices, seasonings, thickening agents, and other FDA approved ingredients, may be used which will provide a satisfactory finished product. When the fruit pies are used in school feeding programs and CN meal pattern contribution is specified by the purchaser, the fruit/vegetable used towards the volume requirements shall be fresh, frozen, canned, or dried fruit and/or single strength juice.
5.2.3 Soft-filled pie fillings. The fillings for the soft-tilled pies shall be prepared from fresh, frozen, canned, evaporated, or tiled products. The tilling shall be not less than 1.9 cm (3/4 in) thick. In addition, appropriate flavorings, spices, seasonings, thickening agents and other FDA approved ingredients, may be used which will provide a satisfactory finished product. When the soft-filled pies are used in school feeding programs and CN meal pattern contribution is specified by the purchaser, the fruit/vegetable used towards the volume requirement shall be fresh, frozen, canned, or dried fruit/vegetable and/or single strength juice.
5.3 Finished product.
5.3.1 Appearance and color. The fruit pies shall have distinct layers of crust and filling. The filling shall be a semi-solid. The fruit pies shall be so formulated and baked that there will be a minimum of filling exuded or extruded by beyond or outside the crust. The soft-filled pies shall have distinct layers of crust and filling and shall not have cracks or crevices or show evidence of separation from the crust. The tilling for the soft-filled pies shall be evenly distributed over the pie shell. The soft-tilled pies shall not have any ungelatinized pockets of tilling. The crust shall be evenly and properly baked with no areas of burned, scorched, or soggy crust and shall not stick to the container. There shall be no foreign color to the product.
5.3.1.1 Crusts for two crust pies. The pie crusts shall provide sufficient rigidity so that a cut pie portion may be removed and transferred to a serving plate without crumbling or breaking. The pies shall have a bottom crust thickness not greater than 4.75 mm (3/16 in) and the top crust thickness shall not be greater than 3.2 mm (1/8 in) for full and lattice crusts, and the bottom crust thickness shall not be greater the 6.35 mm (1/4 in) for crumb-top pies.
5.3.1.2 Crusts for single crust pies. The bottom pie crust shall provide sufficient rigidity so that a cut portion of pie may be removed and transferred to a serving plate without crumbling or breaking or breaking. The pies shall have a bottom crust thickness not greater than 4.75 mm (3/16 in). When meringue or whipped-type toppings are used, the topping shall be 2.45 cm (1 in) or more thick. The meringue and whipped-typed toppings shall be white with a light golden brown surface color and will not separate from the filling when cut.
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