A-A-20001B
TABLE I. Analytical requirements (continued)
Acid |
Pass through |
||||||
Moisture |
Volatile |
Total |
Insoluble |
Particle |
Color |
Scoville |
|
Max |
Oil |
Ash |
Ash |
Size |
Sieve |
ASTA |
Pungency |
Spice % Min % Max % Max % Min % No. Units Units
Sesame 5.0 5.0 1.0
Seed
Tarragon 10.0 0.3 15.0 1.5 95 (40)-Ground
Thyme |
9.0 |
0.8 |
14.0 |
5.0 |
95 |
(30) |
|
Turmeric |
10.0 |
3.5 |
8.0 |
0.6 |
95 |
(45) |
5 % or more Curcumin |
Vanilla Bean |
25.0 |
||||||
Chili Powder Blend |
13.0 |
12.0 |
95 |
(20) |
900 to 2,000 |
||
Curry Powder Blend |
9.0 |
7.2 |
95 |
(30) |
|||
Poultry |
10.0 |
10.0 |
95 |
(30) |
Seasoning
Seasoning
Blends 1-2 |
6.4 |
|||
Blend 3 |
12.0 |
|||
Blend 4 |
10.0 |
|||
Blend 5 |
8.0 |
|||
Barbecue Seasoning |
10.0 |
95 |
(20) |
|
Cajun Seasoning |
12.0 |
|||
Lemon and Pepper Seasoning |
8.0 |
95 |
(10) |
|
Jerk Seasoning |
12.0 |
95 |
(6) |
|
Italian Seasoning |
12.0 |
90 |
(10) |
|
14 |
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