All OB Macaroni Semolina Products
Product Specifications
INGREDIENTS: #1 SEMOLINA, NIACIN, FERROUS SULFATE, THIAMIN MONONITRATE, RIBOFLAVIN, AND FOLIC ACID
GENERAL: PRODUCT IS PRODUCED IN ACCORDANCE WITH PROVISIONS OF FEDERAL STANDARDS OF IDENTITY ( TITLE 21 CFR, PART 139.110 – 139-180) AND GOOD MANUFACTURING PRACTICE REGULATIONS AND WILL NOT BE ADULTERATED OR MISBRANDED WITHIN THE MEANING OF THE FEDERAL FOOD, DRUG AND COSMETIC ACT.
DEFECT LIMITS:
DEFORMED PIECES, SHORTS, LONGS, SPECKS OR STREAKS:
10# MAX. CHECKS, BROKEN, OR SPLITS: 2% MAX
ANALYTICAL INFORMATION:
MOISTURE: 13% MAXIMUM, PROTEIN: 14% MOISTURE BASIS,
12.2% MINIMUM, ASH: 14% MOISTURE BASIS, 0.79% MAXIMUM
MICROBIOLOGICAL INFORMATION:
COLIFORMS – 50 / MAXIMUM
TOTAL PLATE COUNT – 75000 G MAXIMUM
YEAST AND MOLD – 50 / G MAXIMUM
SALMONELLA – NEGATIVE
E. COLI < 3 / G MAXIMUM
STPAHYLOCCUS / COAG. < 100 / G MAXIMUM
STORAGE CONDITIONS: PRODUCT SHOULD BE STORED IN A CLEAN DRY AREA AT A MAXIMUM TEMPERATURE OF 75 DEGRESS FAHRENHEIT. DO NOT FREEZE
COOKING TIME: 10 – 12 MINUTES
YIELD PER POUND: 47 OUNCES