A-A-20126F
5.3.1 Appearance and color. The wheat flour shall have a characteristic white or cream color of either bleached or unbleached wheat flour. The rye flour shall be a moderately refined product consisting of rye endosperm and small amounts of other parts of the rye kernel and shall have a good, characteristic, very light, grayish-brown color. The oat flour shall have a characteristic beige or tan color of oats.
5.3.2 Odor and flavor. The wheat flour shall possess a natural wheat-flour flavor and odor. The rye flour shall possess a natural rye-flour flavor and odor. The oat flour shall possess a natural oat nut-like flavor and odor. The flour(s) shall be free from rancid, bitter, musty, sour, and other undesirable flavors and odors.
5.3.3 Texture. The flours shall be free flowing and free from lumps that do not fall apart with light finger pressure.
5.4 Age requirement. Unless otherwise specified in the solicitation, contract, or purchase order, the flour shall be processed and packaged not more than 60 days prior to delivery to the purchaser. Age requirements for Department of Defense (DoD) procurements shall be specified in the solicitation, contract or purchase order.
6. ANALYTICAL AND PHYSICAL REQUIREMENTS.
6.1 Analytical and physical requirements. Unless otherwise specified in the solicitation, contract, or purchase order, the flour shall conform to the following requirements listed in Table I, Table II, or Table III.
Table I. Analytical and physical requirements for wheat flour
Protein level 1/ |
Ash level 1/ |
Moisture |
||
Type |
(Percent) |
(Percent) |
(Percent) |
FN Units or GAA 2/ |
Min. Max. |
Max. |
Max. |
Min. Max. Min. Max. |
Bread flour 3/ |
12.0 |
- ---- |
0.50 |
14.0 |
225 |
- 300 |
300 |
- 600 |
Bread flour |
13.3 |
- ---- |
0.56 |
14.0 |
200 |
- 300 |
350 |
- 600 |
(Hearth-style)
General or All 9.0 - ---- 0.50 15.0 225 - 300 300 - 600
Purpose flour 4/
Cake flour 5/ ----- - 9.3 0.42 13.5 350 - ---- ----- - ---- Pastry flour ----- - 10.5 0.48 14.0 350 - ---- ----- - ---- Whole wheat 13.0 - ---- 1.90 15.0 250 - ---- ----- - ---- flour
4
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