Products

 

Cracked Wheat

Description
Cracked Wheat is the food prepared by cracking or cutting into angular fragments cleaned hard wheat, other than durum wheat and red durum wheat, that when tested by the prescribed method [C.F.R. Title 21, Part 137.200 (c) (2)], not less than 90 percent will pass through a 2.36 mm (No. 8) sieve and not less than 50 percent will pass through a 850 um (No. 20) sieve. The proportions of the natural constituents of such wheat other than moisture remain unaltered. This product is prepared, processed, and packaged under modern sanitary conditions in accordance with the FDA, and will comply with all FDA regulations as amended.

Typical Ingredient Declaration
Cracked Wheat

Analytical Specification	Standard
Moisture %	14.0	Maximum
Protein % (14% M.B.)	14	Minimum

Granulation:	Standard
8W	12.0% max.
10W	12.0 - 18.0%
20W	65.0 - 75.0 % 1 Minute/Rotap with knocker
40W	5.0% max.
PAN	1.0% max.

 

Extraneous Matter
This product is in compliance with current regulatory requirements and does not exceed the defect action levels established by the U.S. Food and Drug Administration.

Kosher Status
Kosher certified pareve.

Optimum Storage and Handling
Product should be kept stored in a clean dry place that is well ventilated. Product should be used within six months and kept at 70 degrees or less at low humidity.

Crop Year
This specification is pertinent to the current crop year characteristics and must be reviewed and updated with each new crop year.