A-A-20093A
Crust A- Graham cracker
Crust B- Other
Flavor 1- Plain
Flavor 2- With fruit filling (Purchaser may specify fruit filling flavor)
Flavor 3- Other
Cut a- Uncut
Cut b- Pre-cut
Packaging (1)- Round
Packaging (2)- Tray pack
Packaging (3)- Other
4. MANUFACTURER’S/DISTRIBUTOR’S NOTES. Manufacturer’s/distributor’s products shall meet the requirements of the:
- Salient characteristics (Sec. 5).
- Manufacturer’s/distributor’s product assurance (Sec. 6).
- Regulatory requirements (Sec. 7).
- 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 no bake cheesecake mix and frozen cheesecake shall be processed in accordance with food manufacturing practices (21 CFR Part 110).
5.2 Descriptions.
5.2.1 Type I, Light type cheesecake. The light type cheesecake contains cream cheese, and or a combination of cheeses including cottage cheese or ricotta cheese, sweeteners and flavorings and is usually made with varying amounts of egg white meringue to produce maximum volume and a light texture in the baked product.
5.2.2 Type II, Dense type cheesecake. The dense type cheesecake contains cream cheese, whole eggs, sweeteners, flavorings and may contain sour cream and is usually made without beaten egg whites to produce a thicker, denser texture in the baked product.
5.2.3 Type III, Instant, no bake cheesecake mix. The no bake cheesecake mix is prepared by hydrating the mix, mixing, pouring, chilling, and serving. No baking is necessary. Ingredients include, but not limited to, dried cream cheese, dried milk, and sugar.
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