A-A-20177E
6. ANALYTICAL REQUIREMENTS.
6.1 Analytical and microbiological requirements. Unless otherwise specified in the solicitation, contract, or purchase order, the analytical and microbiological requirements for the candy and chocolate confections shall be as follows.
TABLE I. Analytical requirements
Type |
Description |
Moisture (percent by weight) |
pH |
Type I |
Caramels, vanilla flavored |
5.0 - 9.5 |
--- |
Type II Style A Style B |
Toffee, chocolate flavored Roll Square |
5.0 - 8.0 5.0 - 9.5 |
--- --- |
Type III Flavor 1 Flavor 2 |
Toffee Assorted flavors With walnuts |
5.0 - 8.0 5.0 - 9.5 |
--- --- |
Type VI Style A Style B Flavor 2 |
Pan coated disks Fruit flavored Chocolate covered coffee beans |
--- 2.0 (NMT) 1/ |
2.0 - 4.0 --- |
Type VII |
Milk chocolate bar, heat resistant |
5.0 (NMT) |
--- |
Type VIII |
Starch jelly candy, assorted flavors |
10.0 - 15.0 |
5.0 - 6.5 |
Type X Style A & B Style C |
Licorice style candy Twists and Bite size Rope |
15.0 (NMT) 16.5 (NMT) |
--- --- |
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