A-A-20112C
4. SALIENT CHARACTERISTICS.
4.1 Processing. The chow mein noodles shall be prepared from bleached or unbleached enriched wheat flour, water, salt, and sugar which are processed and heated in partially hydrogenated vegetable oil (soybean and/or cottonseed). Yeast may be used as an optional ingredient.
4.2 Finished product. The chow mein noodles shall be thin, approximately 0.32 cm (0.13 in) in diameter and 3.81 cm (1.50 in) in length. The chow mein noodles shall be free from discolored
or burnt units.
4.2.1 Flavor and odor. The chow mein noodles shall possess a fresh toasted wheat-like flavor and aroma. The chow mein noodles shall be free from rancid, oxidized flavors and odors.
4.2.2 Color. The chow mein noodles shall possess a golden-brown color.
4.2.3 Texture. The chow mein noodles shall have a crispy and tender texture with a light crunch.
4.3 Foreign material. All ingredients shall be clean, sound, wholesome, and free from evidence of rodent or insect infestation. There shall be no foreign material such as, but not limited to, dirt, hair, wood or metal.
5. ANALYTICAL REQUIREMENTS.
5.1 Analytical requirements. Unless otherwise specified in the solicitation, contract, or purchase order, the analytical requirements for the finished product shall be as follows:
5.1.1 Moisture content. The average moisture shall not exceed 3.5 percent with no individual sample greater than 3.8 percent.
5.1.2 Fat content. The fat content of the chow mein noodles shall not be more than 32.0 percent.
5.1.3 Salt content. The salt content of the chow mein noodles shall not exceed 2.5 percent.
5.2 Product verification. When USDA verification of analytical requirements is specified in the solicitation, contract or purchase order, the following procedures will be followed.
5.2.1 Sampling procedures. USDA inspection service will select the number of product containers based on USDA inspection service sampling procedures and plans.
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