A-A-20108C
5.2.2 Type II. Type II enriched farina with malt, quick-cooking wheat cereal shall contain added malt and meet all other requirements given above for Type I.
5.2.3 Type III. Type III quick-cooking rolled wheat cereal shall be prepared from wheat which shall not contain more than 4.0 percent damaged kernels as defined in the United States Standards for Wheat. The quick-cooking rolled wheat cereal shall be prepared by pressing wheat into flakes of reasonably uniform size. Not more than 0.5 percent of the flakes shall be thicker than 0.152 cm (0.06 in). Not more than 4.0 percent of the quick-cooking rolled wheat cereal shall pass through a U.S. Standard No. 45 sieve. The quick-cooking rolled wheat cereal shall contain not more than 0.10 percent of total foreign material (all material other than wheat) and not more than 0.70 percent foreign material, except other grains (including grain hulls either attached or detached). However, any hulls attached to quick cooking wheat cereal should be detached before inclusion in the full fraction. The quick-cooking rolled wheat cereal shall contain more than 0.05 percent unrolled kernels or pieces of kernels. All percentages are on the basis of weight.
5.2.4 Type IV. Type IV quick-cooking whole wheat cereal with malt shall be prepared from wheat without material removal of the bran or germ. The quick-cooking whole wheat cereal shall contain added malt. The proportions of the natural constituents of the wheat, other than moisture, shall remain essentially unaltered. The quick-cooking whole wheat cereal with malt shall be prepared by grinding wheat into granules of such fineness that all will pass through a U.S. Standard No. 10 sieve, but not more than 25 percent shall pass through a U.S. Standard No. 35 sieve, and not more than 3.0 percent shall pass through a U.S. Standard No. 100 sieve.
5.3 Finished products. The quick-cooking wheat cereals shall be quick-cooking and ready for table use by boiling in water in an open vessel for not more than five minutes. The instant wheat cereals shall be quick-cooking and ready for table use by following the manufacturer’s directions.
5.3.1 Appearance and color. The unflavored quick-cooking and instant wheat cereals shall posses a characteristic appearance and wheat color. The flavored quick-cooking and instant wheat cereals shall possess characteristic appearance and color for the flavor.
5.3.2 Odor and flavor. When prepared as directed on the package, the unflavored quick-cooking and instant wheat cereal shall possess a characteristic wheat odor and flavor. The flavored quick-cooking and instant wheat cereals shall possess a characteristic odor and flavor for the flavor. There shall be no foreign odors or flavors such as, but not limited to, rancid, bitter, raw, starchy, sour, other undesirable odors and flavors.
5.3.3 Texture. When prepared as directed on the package, quick-cooking and instant wheat cereals shall possess a characteristic texture for the flavor.
For Parts Inquires submit RFQ to Parts Hangar, Inc.
© Copyright 2015 Integrated Publishing, Inc.
A Service Disabled Veteran Owned Small Business