A-A-20181 Bakery, Mixes, PreparedThis CID covers bakery mixes, packed in commercially acceptable containers, suitable for use by the Federal, State, local governments, and other interested parties; and as a component of operational rations.

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A-A-20181B

TABLE I. Moisture requirements (percent by weight) (continued)

Type and class	Moisture (maximum)
Type III � Doughnuts
Class 1 � Cake	9.5
Class 2 � Yeast	9.5
Type IV � Yeast leavened
Class 1 � Sweet dough	9.5
Class 2 � Roll	12.0
Type V � Muffins	9.0
Type VI � Chocolate brownies	4.0
Type VIII � Cookies	6.0

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 113.4 g (4 oz) prepared from five randomly selected subsamples. Subsamples shall be a minimum of one bag/container and shall contain the appropriate number of bags/containers to yield a 113.4 g (4 oz) sample when composited.

6.3 Analytical testing. Analytical testing shall be made in accordance with the following methods describe in the Official Methods of Analysis of the AOAC International:

Test	Method
Sample preparation	920.175 (a)
Moisture	925.45a 2/

6.4 Test results. The test results for moisture shall be reported to the nearest 0.1 percent. Any result not conforming to the analytical requirements shall be cause for rejection of the lot.

7. MANUFACTURER�S/DISTRIBUTOR�S PRODUCT ASSURANCE. The manufacturer/distributor shall certify that the bakery mixes provided shall meet the salient characteristics of this CID, conform to their own specifications, standards, and quality assurance practices, and be the same bakery mixes for sale in the commercial market. The purchaser reserves the right to require proof of conformance.