A-A-20038B
Small Cluster is any group of two or three units that are stuck or attached together and cannot readily be separated without damaging the individual units.
Large Cluster is any cluster which contains more than three units.
Chip is any piece of potato material which is equal to one-fourth or less of the apparent volume of the permanent size.
3.2 Formulation: The frozen, preformed, precooked, potato products shall be prepared from clean, sound, white-fleshed potatoes and other food grade ingredients necessary for binding or seasoning, e.g., salt and pepper. The potatoes may be chopped, shredded, or diced and formed into appropriate units according to acceptable standard commercial practice. Also, potatoes made into strips, Style B, may be mashed. No artificial color may be added. Preservatives or flavor enhancers such as monosodium glutamate are not permitted.
3.3 Finished products: Not more than a total of 15 percent, by count, of the units, excluding chips, may consist of any combination of irregular-shaped units, small pieces, small clusters, or large clusters.
3.3.1 Appearance: Any chips present may no more than slightly detract from the appearance of the product.
3.3.2 Flavors and odors: The frozen, preformed, precooked, potato products shall be free from objectionable flavors and odors.
3.3.3 Texture: The frozen, preformed, precooked, potato products, after preparation, shall have U.S. Grade A texture in accordance with United States Standards for Grades of Frozen French Fried Potatoes, except that Style E may contain slightly more moisture. After preparation, the product shall have an internal appearance of having individual bits and pieces of properly blanched potatoes. The frozen, preformed, precooked, potato products shall possess a good texture with moderately crisp external surfaces.
3.3.3.1 Oiliness/Sogginess: The frozen, preformed, precooked, potato products shall not be excessive oily and shall be practically free from sogginess.
3.3.4 Defects: The defects for frozen, preformed, precooked, potato products shall not exceed requirements of U.S. Grade A in accordance with the United States Standards for Grades of Frozen French Fried Potatoes, except that, in addition any mechanically damaged unit with its interior portion exposed is scored as a major defect. The allowance for defects is contained in the United States Standards for Grades of Frozen French Fried Potatoes, Table I, Institutional Type. Any defects present (including dark brown surface or internal discolorations, crushed units, and carbon specks) may no more than slightly detract from the appearance or edibility of the product.
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