A-A-20211C
6.1 Ingredients. The toaster pastries must contain fruit or other fillings averaging 33 percent by weight of the baked toaster pastry. The toaster pastries must contain enriched wheat flour (in accordance with 21 CFR § 137.165) or whole wheat flour (in accordance with 21 CFR §
137.200), sweeteners, fillings (fruit, cocoa, peanut butter, or other fillings, as appropriate), leavening agents, thickeners, and may contain natural and artificial flavors and colors, vegetable oil, whole grain barley flour, in addition to other ingredients common to the baking industry. All ingredients shall be declared by their common or usual name in descending order of predominance by weight (21 CFR § 101.4 (a)) unless exempted by 21 CFR § 101.100. Food additives or generally recognized as safe (GRAS) substances shall be of Food Chemicals Codex Purity or US Pharmacopeia-National Formulary quality and meet the related FDA regulations on food additives or GRAS requirements.
6.2 Fortification. When specified in the solicitation, contract, or purchase order, the fortified toaster pastries must meet the requirements for the use of the claim "fortified" specified in 21
CFR § 101.54. The fortified food must contain at least 10 percent more of the Reference Daily Intake (RDI) for vitamin A (Palmitate), vitamin B1 (Thiamine), vitamin B2 (Riboflavin), vitamin B6 (Pyridoxine), vitamin B3 (Niacin), and Iron per reference amount customarily consumed than the unfortified toaster pastries.
6.3 Finished product. The toaster pastries must be fully baked, have a uniform crust and must not fall apart when handled from manufacturing through the normal transportation processes to the ultimate user.
6.3.1 Size. The toaster pastries must be rectangular in shape capable of being accepted by either commercial or home-style toasters, and weigh between 45 to 62 g (1.6 to 2.2 oz).
6.3.2 Flavor and odor. The filling must be a sweet, sugary flavor, typical of the kind specified. The pastry crust must have a baked flavor, be slightly sweet, typical of the kind specified. The icing must be sweet and sugary. There must be no foreign flavors or odors such as, but not limited to, burnt, scorched, stale, rancid, or moldy.
6.3.3 Appearance and color. The pastry crust must be light to golden brown in color. The pastry crust of Flavor 6, Fudge toaster pastries and Flavor 8, Chocolate Peanut Butter toaster pastries must be chocolate brown in color. The pastry crust of Flavor 11, Cookies and Creme toaster pastries must be dark chocolate brown in color. The filling must be thick with a color typical of the flavor specified. The icing of the Style B, Frosted toaster pastries, must be smooth and opaque. The icing coating must be smooth, with or without colored sprinkles, swirled or drizzled icing, cookie crumbles, oats or granulated sugar, as appropriate. For icing options (a) and (b), there must be no top crust showing through the icing. The evenly distributed icing must have no fissures or splits or color variation and must evenly coat the top crust within approximately 13 mm (½ in) of the edges.
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