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

5.2 Ingredients. The griddle bread ingredients shall include enriched flour or bread, water, sugar, egg, vegetable oil, salt, flavorings, whey, leavening agents, and emulsifiers or other stabilizers. The griddle breads may contain other safe and suitable ingredients such as whole wheat flour, wheat bran, buttermilk, skim milk, sweeteners other than sugar, fruit pieces, natural colors and flavorings, artificial colors and flavorings, cocoa, and xanthan gum or glycerol. Griddle breads in which the egg is sprayed onto the bread are not acceptable. Chocolate and cocoa ingredients shall be certified Salmonella free.

5.2.1 Flour. The flours used in either the batters or breads shall conform to the U.S. Standard for Enriched Flour (21 CFR § 137.165) or the U.S. Standard for Whole Wheat Flour (21 CFR §

137.200), as applicable.

5.2.2 Egg. The egg used in the griddle breads shall conform to pasteurized egg product produced in accordance with the applicable provisions of the Regulations Governing the Inspection of Eggs and Egg Products (9 CFR Part 590). The egg products in their final packaged form shall be sampled and analyzed for the presence of Salmonella in accordance with

regulatory requirements (9 CFR § 590.580) by the manufacturer of the egg product. The egg products used shall be certified according to 9 CFR § 590.402 as to their conformance as inspected egg products that bear official identification, therefore representing that the egg product has been officially inspected.

5.3 Finished product.

5.3.1 Appearance and color. The griddle breads shall be fully baked with no evidence of excessive heating (materially darkened or scorched). There shall be no foreign color to the product.

5.3.1.1 Class 1 - Waffles. The waffles shall have a light to medium golden-brown exterior and an off white to tan interior with the following exceptions. Flavor B - Blueberry and Flavor I - Strawberry waffles shall also have pieces of real fruit dispersed throughout the surface and interior. Flavor D - Apple cinnamon, Flavor F - Oat bran, Flavor G - Multi grain, and Flavor H - Cinnamon waffles shall have a brown exterior and a tan interior. Flavor E - Chocolate flavored waffles shall have a moderately dark chocolate exterior and interior color. Flavor L - Chocolate chip waffles shall have small chocolate pieces dispersed throughout the surface and interior.

5.3.1.2 Class 2 - Pancakes. The pancakes shall have a golden brown exterior and a pale white/yellow cake like interior with the following exceptions. Flavor B - Blueberry pancakes shall have pieces of real blueberries dispersed throughout the surface and interior. Flavor D - Chocolate pancakes shall have a dark brown exterior and interior color. Flavor G - Sweet potato pancakes shall have a golden-yellow brown exterior and golden yellow interior color. Griddle marks may be present on the exterior of the pancakes.