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

5.3.1.3  Class 3 - French toast.  The French toast shall have a golden brown exterior and golden yellow interior color.

5.3.1.4  Class 4 - Belgian waffles.  The Belgian waffles shall have a light to dark golden interior and exterior color.

5.3.2  Flavor and odor.  There shall be no foreign odors or flavors such as, but not limited to, burnt, scorched, musty, or moldy.  There shall be no evidence of oxidation, rancidity, or staling.

5.3.2.1  Type I - Waffles.  The odor and flavor of the waffles shall be characteristic of the particular flavor specified which shall include a predominantly sweet flavor complemented by mild egg and vanilla flavors and a sweet odor.

5.3.2.2  Type II - Pancakes.  The odor and flavor of the pancakes shall be characteristic of the particular flavor specified which shall include a sweet vanilla odor and a sweet, slight egg flavor.

5.3.2.3  Type III - French toast.  The French toast shall have a slightly sweet egg and vanilla flavor and odor.

5.3.2.4  Type IV - Belgian waffles.  The Belgian waffles shall have a very sweet dough flavor and odor.

5.3.3  Texture.  Type I and Type II griddle breads, when prepared in accordance with the manufacturer's directions, shall not be excessively crumbly, dry, and/or crisp, shall not have gummy centers or soggy areas, and shall have no raw portions.

5.3.3.1  Type I - Waffles.  The waffles shall be moist and tender, not dry or rubbery.  Flavor B - Blueberry waffles and Flavor I - Strawberry waffles shall have soft, moist fruit pieces.  Flavor D

- Chocolate waffles may be slightly dry and spongy with a chewy interior.  Flavor L - Chocolate chip waffles shall have small chocolate pieces with a soft bite.

5.3.3.2  Type II - Pancakes.  The pancakes shall be slightly firm, slightly moist, and have a soft chew.  Flavor B - Blueberry pancakes shall have pieces of soft, moist blueberries.

5.3.3.3  Type III - French toast.  The French toast shall be slightly firm and crisp with a soft chew.

5.3.3.4  Type IV - Belgian waffles.  The Belgian waffles shall be dense and firm, with a soft chew.

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