A-A-20074 Pie, Fruit-Filled Or Soft-Filled, Ready-To-Eat, Reheat, Or Un-Baked, Fresh, Chilled, Or FrozenThis CID covers fresh, chilled, frozen, ready-to-eat, un-baked fruit filled and soft-filled pies (pies), packed in commercially acceptable containers, suitable for use by Federal, State, local governments, and other interested parties.

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A-A-20074B

5.3.1.3 Crust for hand-held crusts. The pie crust shall provide sufficient rigidity so that the pie does not break apart while holding or eating it. The crust thickness shall not be greater than 4.75 mm (3/16 in).

5.3.2 Odor and flavor. The pies shall have an odor and flavor characteristics of the flavor of the pie, specified by the purchaser in the solicitation, contract, or purchase order. There shall be no foreign odors and flavors such as, but not limited to, burnt, scorched, stale, rancid, or moldy.

5.3.3 Texture. The texture of the pie crust shall be flaky and not tough or soggy. The filling shall not be excessively thin, thick or pasty, and shall be free of lumpy or ungelatinized starch pockets and an uncooked raw starch flavor.

5.3.4 Foreign material. All ingredients shall be clean, sound, wholesome, and free from foreign material, and free from evidence of rodent or insect infestation.

5.4 Age requirement.

5.4.1 Fruit-filled pies. Unless otherwise specified in the solicitation, contract, or purchase order, the fresh (ready-to-eat) fruit pies shall be delivered to the purchaser within 36 hours after o baking and shall have a shelf life of 14 days. When frozen, ready-to-eat fruit pies are specified, the fresh (baked) product shall be in a freezer within 12 hours after baking and frozen to a maximum temperature of- 17.8°C (0^oF), + -2-1/2°C (+ 5°F) and shall be at a temperature not higher than -12.2°C (10^oF) within 12 hours after being placed in the freezer. When frozen unbaked fruit pies are specified, the fresh product shall be in a freezer within 6 hours after manufacturing and frozen to a maximum temperature of -17.8°C (0°F), + -2-1 /2°C (+ 5^oF) and shall be at a temperature not higher than - 12.2°C ( 10°F) within 12 hours after being placed in the freezer. Unless otherwise specified in the solicitation, contract, or purchase order, the frozen fruit pies shall be manufactured not more than 180 days prior to delivery to the purchaser and shall not have exceeded -9.4°C (15^oF) at any time during storage and delivery. Age requirements for DoD procurements shall be specified in the solicitation, contract, or purchase order.

5.4.2 Soft-filled pies. Unless otherwise specified in the solicitation, contract, or purchase order, the chilled (ready-to-eat) soft-filled pies shall be delivered to the purchaser within 24 hours after baking and shall have a shelf life of five days. Soft-filled pies with a pH greater than 4.5 shall be cooled to a temperature of 5°C (41^oF) or less within two hours after baking and maintained at temperatures below 5°C (41^oF) or less until delivered. When frozen, ready-to-eat soft-filled pies are specified, the fresh (baked) product shall be in a freezer within 12 hours after baking and frozen to a maximum temperature of -17.8°C (0^oF), + -2-1/2°C (+ 5^oF) and shall be at a temperature not higher than - 12.2°C (10^oF) within 12 hours after being placed in the freezer. When frozen unbaked soft-tilled pies are specified, the fresh product shall be in a freezer within 6 hours after manufacturing and frozen to a maximum temperature of - 17.8°C (0°F), + -2- 1/2°C (+ 5°F) and shall be at a temperature not higher than - 12.2°C (10°F) within 12 hours after being placed in the freezer. Unless otherwise specified in the solicitation, contract, or purchase order, the frozen soft-filled pies shall be manufactured not more than 120 days prior to delivery to the purchaser and shall not have exceeded -9.4°C (15^oF) at any time during storage and delivery. Age requirements for DoD procurements shall be specified in the solicitation, contract, or purchase order.