A-A-20126F
1/ Requirements are based on maximum percent moisture for each type and are calculated on a moisture free basis as not more than the sum of 1/20 of the percent protein (moisture free) plus 0.35.
2/ Falling Number (FN) applies to all flours containing diastatic barley malt. Grain Amylase Analyzer (GAA) applies to flours containing fungal alpha-amylase. (1 to 2.5 g fungal alpha- amylase/45.36 kg [100 lb.] enriched flour.)
3/ Bread flour shall produce bread with a specific volume of not less than 4.8 when tested for specific volume by the rapeseed method.
4/ General or All Purpose flour shall produce a cake with a specific volume of not less than 2.2 without gas pockets when tested for specific volume.
5/ pH level shall be not less than 4.3 nor more than 4.7.
Table II. Analytical and particle size requirements for rye flour
Maximum amount permitted on U.S. |
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Ash level 6/ |
Moisture |
Standard woven-wire cloth sieve |
(Percent) |
(Percent) |
(Percent) |
Maximum 1.5 |
Maximum 13.5 |
No. 50 No. 100 1.0 20.0 |
6/ Requirements are based on 13.5 percent moisture.
Table III. Analytical requirements for oat flour 7/
Maximum amount permitted on |
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Protein level |
Fat |
Ash |
Moisture |
U.S. Standard woven-wire cloth |
sieve |
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(Percent) |
(Percent) |
(Percent) |
(Percent) |
(Percent) |
Minimum |
Maximum |
Maximum |
Maximum |
No. 35 No. 100 |
13.5 8.0 2.2 10.0 2.0 75.0
7/ Requirements are based on 10.0 percent moisture.
6.2 Product verification: When USDA verification of analytical requirements is specified in the solicitation, contract, or purchase order, analytical testing shall be performed on a composite sample. The composite sample shall be 113.40 g (4 oz) and prepared from subsamples drawn from randomly selected containers. Subsamples shall be a minimum of one bag/package and shall contain the appropriate number of bags/packages to yield 113.40 g (4 oz) sample when composited.
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