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

176.67°C (350°F) for 30 minutes in a round layer cake pan having inside dimensions of 20.32 by

3.157 cm (8 by 1-¼ in).

Step 1 Parts by weight

Sugar	43.4
Shortening (Nonemulsified plastic vegetable shortening)	9.5
Salt	0.75
Mono- and diglycerides	0.40
Sodium aluminum phosphate	0.50
Coated monocalcium phosphate	0.05
Step 2
General purpose flour	41.4
Egg albumen	1.5
Nonfat dried milk	2.0
Bicarbonate of soda	0.5

6.6.1.2 Bread flour (bread formula). Procedures shall be performed in accordance with

AACC Approved Method 10-11, Sponge-Dough, Pound-Loaf.

6.6.2 Rapeseed displacement method. Determination of specific volume for cake and bread shall be accomplished by the rapeseed displacement method. The volume shall be measured after cake or bread cools at least 2 hours in a room or chamber not exceeding 23.33°C (74°F), 55 percent relative humidity.

Remove cooled cake or loaf from pan, place in a container which is higher and greater in perimeter than the cake.

Fill the void space in the container containing the product with rapeseed so that the rapeseed is level with the top edge of the container. Measure this amount of rapeseed in whole milliliters using a graduated cylinder or equivalent measuring device.

Remove product from the container and weigh the product. The weight shall be calculated in terms of whole grams.

Fill the empty container with rapeseed so that the rapeseed is level with the top edge of the container. Measure this amount of rapeseed as specified above.

Calculate specific volume as follows: