A-A-20126F
Type III - General or All Purpose flour Type IV - Cake flour (Soft wheat flour) Type V - Pastry flour
Type VI - Whole wheat flour
Type VII - Rye Flour Type VIII - Oat Flour Type IX - Other
Style A - Unbleached (Wheat flour which has not been treated with a maturing ingredient, a color modifying ingredient, or any combination of maturing and color modifying ingredients.)
Style B - Bleached (Wheat flour which has been treated with a maturing ingredient, a color modifying ingredient, or any combination of maturing and color modifying ingredients in accordance with 21 CFR § 137.105.)
4. MANUFACTURER'S/DISTRIBUTOR'S NOTES. Manufacturer's/distributor's products shall meet the requirements of the:
- Salient characteristics (Sec. 5).
- Analytical requirements: as specified by the purchaser (Sec. 6).
- Manufacturer's/distributor's product assurance (Sec. 7).
- Regulatory requirements (Sec. 8).
- Quality assurance provisions: as specified by the purchaser (Sec. 9).
- Packaging requirements other than commercial: as specified by the purchaser (Sec. 10).
5. SALIENT CHARACTERISTICS.
5.1 Raw ingredients. The flour shall be prepared from clean, sound grains and processed in accordance with current good manufacturing practices (21 CFR Part 110).
5.1.1 Wheat flour. Unless otherwise specified in the solicitation, contract, or purchase order the wheat shall be U.S. No. 2 grade or better. Unless otherwise specified in the solicitation, contract, or purchase order unclassed wheat and mixed wheat are excluded. Wheat flour shall comply with the U.S. Standards of Identity in 21 CFR § 137.105 and whole wheat flour shall comply with the U.S. Standards of Identity in 21 CFR § 137.200.
5.1.1.1 Enrichment. The wheat flour, except for whole wheat flour, shall be enriched to conform to the U.S. Standards of Identity for Enriched Flour (21 CFR § 137.165).
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