A-A-20177E
not more than 450, with the bulk weight of the packaged product not to exceed 2 percent broken or crushed pieces. The individual serving size net weight shall be not less than 28 g (1.0 oz).
5.3.6.2.3 Flavor 3, Milk chocolate with almonds. The chocolate oval candies with almonds shall consist of a roasted almond center coated with milk chocolate and covered with a thin
candy shell. The candy shall have a slightly sweet, milk chocolate, almond odor and flavor. The candies shall consist of at least five different colors with the finished product testing Salmonella negative. The count per pound shall not be less than 494, not more than 526. The weight of an individual bag shall be 37.1 g (1.31 oz).
5.3.6.2.4 Flavor 4, Dark chocolate with peanuts. The chocolate oval/round candies with peanuts shall consist of a roasted peanut center coated with dark chocolate and covered with a thin candy shell. The candy shall have a slightly sweet, dark chocolate, peanut odor and flavor. The candies shall consist of at least five different colors with the finished product testing Salmonella negative. The count per pound shall not be less than 155, not more than 225. The weight of an individual bag shall be 49.3 g (1.74 oz).
5.3.6.3 Style C, Flat bottom tear drop. Flavor 1, chocolate flat bottom tear drop candies shall consist of a milk chocolate center covered with a thin candy shell. The candy shall have a sweet coating with a slightly sweet milk chocolate center odor and flavor. The candies shall consist of at least five different colors with the finished product testing Salmonella negative. The count per pound shall not be less than 380, not more than 440. The weight of an individual bag shall be 42 g (1.5 oz).
5.3.7 Type VII - Milk chocolate bar, heat resistant. The heat resistant milk chocolate bar shall be composed of ingredients used within the levels specified in the FDA Standard of Identity for milk chocolate, except that specific functional ingredients may be added that will assure heat resistance and extend the acceptable shelf life of the product. These additional ingredients include: egg albumen (whites), sodium caseinate, water, and safe and suitable emulsifiers (at a level not to exceed 2.0 percent). When egg whites are used, they shall be processed and labeled in accordance with the Regulations Governing the Inspection of Eggs and Egg Products (Egg Products Inspection Act) (9 CFR Part 590) as evidenced by the USDA egg
products inspection shield on the label. The egg whites shall be certified as Salmonella negative. The bar shall retain its shape when subjected to temperatures of 49oC (120oF) for 16 hours. The finished product shall be a heat resistant 28.35 g (1.0 oz) bar.
5.3.8 Type VIII - Starch jelly candy, assorted flavors. The starch jelly candy shall be made from a blend of corn syrup solids, starch, artificial and natural flavors, and may contain mono- and diglycerides. Natural or U.S. FD&C certified colors shall be used for coloring. The candy shall be sanded with commercial type sanding sugar. No acids shall be used, however sodium citrate may be used up to 0.1 percent to adjust pH. If the open cook method is practiced, cream of tartar may be used. The starch jelly candy shall not sweat when exposed to a temperature of
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