A-A-20034A
Type III - Lowfat cocoa. Lowfat cocoa is the food that conforms to the definition and standards of identity, and is subject to the requirements for label declaration of ingredients for breakfast cocoa in 21 CFR 163.112, except that the cacao fat content is less than 10.0 percent by weight, but more than fat free cocoa as determined by the method prescribed in 21 CFR 163.5(b).
Type IV - Fat free cocoa. The fat free cocoa shall conform to the standards of identity for breakfast cocoa, except that it shall comply with 21 CFR 101.62 for food nutrient content claims for fat.
Style.
Style A - Flavored/Spiced. (such as, Swiss Mocha, French Vanilla, Dutch Chocolate, Chocolate Mint, etc.).
3. SALIENT CHARACTERISTICS.
3.1 Processing: Cocoa powder shall be prepared from nibs of domestically roasted, mature, well fermented, sound, and wholesome cocoa beans, which have been properly dried, cured, and mildly alkalized in accordance with the definitions and standards of identity of the U.S. Food and Drug Administration.
3.2 Optional ingredients: Each type may include alkali ingredients; neutralizing agents; spices, natural and artificial flavorings, and other seasonings that do not either singly or in combination impart a flavor of chocolate, milk, butter or salt, which conform to the standards of identity in 21 CFR 162.112.
3.3 Odor and flavor: Each type shall possess a characteristic odor and well-balanced flavor.
3.4 Particle size: Not less than 98.0 percent, by weight, shall pass through a U.S. Standard
No. 200 Sieve.
3.5 Consistency: Each type shall consist of a well-blended homogeneous mixture that shall be free of lumps.
3.6 Color: Each type shall have a characteristic color which will be specified as suitable for its intended use ranging from black to light brown with hues of gray, yellow, and red.
3.7 Disperseability: Each type shall disperse readily and shall not stratify nor separate when mixed with a hot liquid.
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