A-A-20126 FlourThis CID covers flour, packed in commercially acceptable containers, suitable for use by Federal, State, local governments, and other interested parties; and as a component of operational rations.

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A-A-20126F

6.3  Analytical testing.  Analysis shall be made in accordance with the following methods described in the Approved Methods of the AACC International, the Official Methods of Analysis of the AOAC International, and as specified below.

Test                                         Method

Protein                                    46-30 8/

Ash                                          08-01

Moisture                                  44-15A or 925.09 (AOAC) FN units                                  56-81B

pH                                           02-52

Specific volume                      9/

Fungal alpha amylase             22-12

Fat                                           30-10

8/   Use percent crude protein = % nitrogen x 5.70.

9/   See section 6.6.2, Rapeseed displacement method.

6.4  Test results.  The test results for protein level, moisture, fat, and sieve analysis shall be reported to the nearest 0.1 percent.  The test results for ash level in rye and oat flour shall be reported to the nearest 0.1 percent, while wheat flour shall be reported to the nearest 0.01 percent.  FN test results shall be reported to the nearest unit. The test results for specific volume and pH shall be reported to the nearest 0.1 value.  Any result not conforming to the finished product requirements shall be cause for rejection of the lot.

6.5  Filth test.  All tests required to determine compliance with the provisions of the Federal Food, Drug, and Cosmetic Act in regard to insects, insect fragments, rodent hairs, rodent excreta, and other filth shall be made in accordance with the Official Methods of Analysis of the AOAC International or the Approved Methods of the AACC International.

6.6  Specific volume test.

6.6.1  Mixing procedure.

6.6.1.1  General purpose flour (cake formula).  Cream Step 1 ingredients together.  Add and mix in Step 2 ingredients.  After dry ingredients have been thoroughly blended, add 591.47 mL (20 fl oz) of water to 2.27 kg (80 oz) of blended cake mix and mix for 2 minutes in a mechanical blender on second speed.  Add an additional 591.47 mL (20 fl oz) of water and mix until a smooth batter is obtained.  Before batter is poured into a cake pan, lightly grease the sides of the pan and add a release-type parchment paper to the bottom of the pan.  Bake 450 gm of batter at

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