A-A-20202B
6.4.1.3 Type III - Ham flavor. The ham bouillon shall have a smoky, meat broth aroma and a salty, slight to moderate smoky, slightly sweet, ham broth flavor.
6.4.1.4 Type IV - Vegetable protein bouillon. The vegetable bouillon shall have a vegetable protein, dried vegetable aroma and a salty, brothy, mild vegetable flavor.
6.4.1.5 Type V - Clam flavor. The clam bouillon shall have a clam broth aroma and fresh clam flavor with a buttery background.
6.4.1.6 Type VI - Lobster flavor. The lobster bouillon shall have a strong lobster and seafood broth aroma and flavor.
6.4.1.7 Type VII - Fish flavor. The fish bouillon shall have an aroma and flavor of seasoned cooked fish.
6.4.1.8 Type VIII - Crab flavor. The crab bouillon shall have a crab broth aroma and strong fresh crab flavor.
6.4.1.9 Type IX - Shrimp flavor. The shrimp bouillon shall have a shrimp broth aroma and cooked shrimp flavor.
6.4.2 Color. Color shall be typical of the type of bouillon (soup and gravy bases) specified in the solicitation, contract, or purchase order.
6.4.3 Foreign material. The bouillon (soup and gravy bases) shall be clean, sound, wholesome, and free from evidence of rodent or insect infestation. The bouillon (soup and gravy bases) shall be free from foreign material, such as, but not limited to: dirt, hair, wood, glass, plastic or metal. Any evidence of foreign material shall be cause for rejection of the lot.
6.5 Palatability and appearance. When a bid sample is specified in the solicitation, contract,
or purchase order, the finished product shall be equal to or better than the approved bid sample in palatability and overall appearance.
7. ANALYTICAL REQUIREMENTS.
7.1 Analytical requirements. Unless otherwise specified in the solicitation, contract, or purchase order, the analytical requirements for the bouillon (soup and gravy bases) shall be as follows.
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