A-A-20165 Potato-Based Mix, Pelletized, Dehydrated For French-Fried Type ProductsThis Commercial Item Description CID covers dehydrated pelletized potato-based mix, for use with extruder equipment with an internal rehydrating device, packed in commercially acceptable containers, suitable for use by Federal, State, and local governments and other interested parties.

Pages 1 - 2 - 3 - 4 - 5 - 6 - 7 - 8

A-A-20165C

4.  SALIENT CHARACTERISTICS.

4.1  Raw ingredients.  The dehydrated potato pellets shall be prepared from clean, sound, whole or potato pieces, which are dehydrated in accordance with good manufacturing practices.

4.1.1  Additives and ingredients.  The dehydrated pelletized potato-based mix shall contain those additives appropriate for manufacturing.  All additives or ingredients used in the preparation of the product shall be of Food Chemicals Codex purity.

4.2  DEHYDRATED PRODUCT.

4.2.1  Processing.  The dehydrated potato-based mix shall be prepared and packaged in accordance with good commercial practice (21 CFR Part 110).

4.2.2  Defects.  There shall not be any specific defect or combination of defects which materially affects the appearance, edibility, storage, or shipping quality of the dehydrated pelletized potato- based mix.

4.2.3  Composition.  The French-fried potato mix shall be composed of dehydrated potato

pellets, starch, guar gum, salt, methycellulose, sodium bisulfite, butylated hydroxyanisole, and/or butylated hydroxytoluene.

4.2.4  Potato mix shape.  The dehydrated potato-based mix shall be in a porous pelletized form, free flowing, and free from clumps that will not break under slight finger pressure.  The finished product pelletization shall be of such size that a minimum of 80 percent, by weight, shall be retained on a U.S. Standard No. 6 sieve and a maximum of 10 percent, by weight, shall be retained on a U.S. Standard No. 8 sieve.

4.2.5  Moisture.  The dehydrated pelletized potato-based mix shall contain not more than 8.5 percent moisture.

4.2.6  Labeling.  Directions on the package shall include the following:

FOR USE IN POTATO EXTRUDER EQUIPMENT WITH INTERNAL REHYDRATING DEVICE.  OPEN CAN/BAG, POUR INTO HOPPER.

4.3  REHYDRATED PRODUCT.

4.3.1  Product performance.  The product shall completely rehydrate in the internal rehydration chamber of the dispensing machine in less than 60 seconds (See Sec. 5.6).

4.3.2  Color.  When extruded and fried in accordance with label directions, the prepared French- fried potato colors shall be determined by using USDA color standards for frozen french-fried

2