A-A-20234 Griddle Breads, Shelf Stable And Heat And Serve, Frozen Waffles, Pancakes, French Toast, Belgian WafflesThis CID covers shelf stable water activity stabilized griddle breads and frozen heat and serve griddle breads griddle breads, packed in commercially acceptable containers including flexible pouches, 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-20234B

1/ Shelf stable flavors

Shape 1 - Round - 10.16 cm (4 in)

Shape 2 - Mini round - 3.18 cm (1-¼ in)

Shape 3 - Square - 9.53 cm x 9.53 cm (3-% in x 3-% in)

Shape 4 - Small rectangle - 6.67 cm x 9.21 cm (2.63 in x 3.63 in) Shape 5 - Large rectangle - 9.21 cm x 10.80 cm (3.63 in x 4-¼ in) Shape 6 - Strip or stick - 2.54 cm x 10.16 cm (1 inch x 4 inches) Shape 7 - Novelty shapes (mini bread, dinosaurs, etc.)

Shape 8 - Other

When child nutrition meal pattern contribution information is required: Grain/bread serving sizes (I) - ¼ serving = 8 g or 0.3 oz 2/

Grain/bread serving sizes (II) - ¼ serving = 16 g or 0.6 oz 3/ Grain/bread serving sizes (III) - ½ serving = 16 g or 0.6 oz 2/ Grain/bread serving sizes (IV) - ½ serving = 31 g or 1.1 oz 3/ Grain/bread serving sizes (V) - % serving = 23 g or 0.8 oz 2/ Grain/bread serving sizes (VI) - % serving = 47 g or 1.7 oz 3/ Grain/bread serving sizes (VII) - 1 serving = 31 g or 1.1 oz 2/ Grain/bread serving sizes (VIII) - 1 serving = 63 g or 2.2 oz 3/

2/ Grain/bread requirements for plain waffles and pancakes (without fruit/nuts/chips/etc.).

3/ Grain/bread requirements for waffles and pancakes (with fruit/nuts/chips/etc.) and French toast (without fruit/nuts/chips/etc.).

4. MANUFACTURER'S/DISTRIBUTOR'S NOTES. Manufacturer's/distributor's products shall meet the requirements of the:

- Salient characteristics (Sec. 5).

- Analytical requirements: as specified by the purchaser (Sec. 6).

- Manufacturer's/distributor's product assurance (Sec. 7).

- Regulatory requirements (Sec. 8).

- Quality assurance provisions: as specified by the purchaser (Sec. 9).

- Packaging requirements other than commercial: as specified by the purchaser (Sec.10).

5. SALIENT CHARACTERISTICS.

5.1 Processing. The griddle breads shall be prepared in accordance with good manufacturing practices (21 CFR Part 110). Validated processing conditions result in a Salmonella negative product.