A-A-20164D
TABLE II. Count of shelled raw nuts
Component |
Type |
Unit of Measure 7/ |
Nuts (by count) Min Max |
|
Cashews |
I, II, III, VI or VII |
Pound |
220 |
320 |
Pecans halves |
I, II, or III |
Pound |
200 |
450 |
Filberts |
I, II, or III |
Pound |
320 |
520 |
Brazil nuts |
I, II, or III |
Pound |
110 |
190 |
Almonds |
I, II, or III |
Ounce |
18 |
30 |
IX |
Ounce |
24 |
34 |
|
Peanuts, Virginia type |
II or IV (a) |
Ounce |
28 |
32 |
Peanuts, Runner type |
II, IV (a), or VIII |
Ounce |
36 |
42 |
Peanuts, Spanish type |
IV (b) |
Ounce |
54 |
58 |
7/ 1 lb is equal to 454 g. 1 oz is equal to 28 g.
5.1.9 Sampling and examination of shelled raw nuts. Sampling and examination of shelled raw nuts for conformance to the raw material and count requirements shall be in accordance with FPB, FV, AMS, USDA licensed Federal or Federal-State inspector procedures.
Nonconformance to the raw material requirements or the count per pound/ounce shall be cause for rejection of the lot.
5.2 Processing. Roasting oil shall be refined vegetable oil. No coconut, palm, or palm kernel oil shall be allowed in the cooking process. The oil shall be thoroughly refined, deodorized, and free from rancidity and objectionable flavor. In addition, the roasting oil shall be stabilized with suitable antioxidants. If used, the salt shall be of Food Chemicals Codex purity, white, refined sodium chloride with or without anticaking agents, free from extraneous matter, and may be treated with antioxidants. If nuts are oil roasted, granule size or type of salt shall be dendritic or fine flake salt. If nuts are dry roasted, a flour salt or a pulverized salt, 85 percent of which shall pass through a U.S. Standard No. 200 sieve, shall be used. Iodized salt shall not be used. Dressing oil shall conform to the requirements for roasting oil and shall be used only to the extent necessary with this type of product. If the salt does not have antioxidants, dressing oil shall be treated with antioxidants. Cereal adjuncts shall be food starch, modified starch, dextrin, and gum, which may be used as a binder or filler. In addition, the product may contain spices (including paprika), natural flavors, or yeast to produce a desirable finished product. For Type VIII shelled roasted sweetened peanuts, a coating containing honey, sugar and/or corn syrup shall be applied after roasting.
5.3 Finished product. The finished shelled roasted nuts shall have a firm, crisp bite and chew with a fresh nut texture. The nuts shall not contain bitter, musty, sour, rancid, stale, sprouty, or other undesirable flavors and odors. Nuts shall not be excessively hard and there shall be no evidence of burnt nuts. If used, salt shall be evenly distributed throughout the nuts, and the surface of the nuts shall show no excessive caking of salt. The nuts shall not be excessively
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