Attachment_2-_Specifications_8935-TS-0300534.pdf

State of California Technical Specifications

Pasta Products, Egg Noodles, Enriched

8935-TS-0300534

Attachment 2

Event ID 0000038167

Silahua, F. Page 1 of 6 3/24/2026

Table of Contents Table of Contents

1.0 Scope

2.0 Codes, Regulations, and Standards

3.0 Requirements

3.1 Quality Requirements

3.2 Required Product Characteristics

Table 1. Small Elbow Table 2. Rotini Table 3. Spaghetti Table 4. Egg Noodles

3.3 Analytical Requirements

4.0 Preservation, Packaging, Labeling and Marking

5.0 Acceptance and Testing

Pasta Products, Egg Noodles, Enriched

8935-TS-0300534

Attachment 2

Silahua, F. Page 2 of 6 3/24/2026

1.0 Scope.

This technical specification establishes requirements for enriched, and whole wheat dry pasta and egg noodles products packed in commercially acceptable containers suitable for use by State of California Institutions.

2.0 Codes, Regulations, and Standards.

2.1 The product shall comply with all applicable Federal and State mandatory requirements and regulations relating to the preparation, packaging, labeling, storage, distribution, and sales of the product within the commercial marketplace.

2.2 The product shall be prepared in accordance with the 21 CFR §110, Current Good Manufacturing Practice in Manufacturing, Packing, or Holding Human Food.

2.3 The product shall comply with the provisions of the Federal Food, Drug, and Cosmetic Act and regulations promulgated thereunder.

2.4 Products shall be produced, processed, and packaged by facilities operating under current licenses in good standing and in compliance with USDA or CDFA food safety requirements.

2.5 The products shall meet the requirements for trans-fat in accordance with the Food and Drug Administration (FDA) guidelines, limiting the amount per serving to less than

0.5 grams.

2.6 The products shall meet the U.S. Standard of Identity for Macaroni Products, 21 CFR §139.110 and Enriched Macaroni Products, 21 CFR §139.115 except that the grain ingredients listed under 21 CFR §139.110(a) shall be limited to only semolina and durum flour.

2.7 All ingredients derived from egg shall have been processed and labeled in accordance with the Regulations Governing the Inspection of Eggs and Egg Products, 7 CFR §57 and code 9 CFR §590.

2.8 All ingredients derived from egg shall be certified salmonella free, 9 CFR §590.

2.9 The egg noodles shall be enriched as specified in the Standard of Identity for Enriched Noodle Products, 21 CFR §139.155.

3.0 Requirements.

3.1 Quality Requirements

3.1.1 The predominant ingredient in the pasta products shall be semolina. The products shall be all semolina or a blend of semolina and durum flour.

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3.1.2 Substitutions are not acceptable between products of similar types when multiple sizes are available in the marketplace. For example: large elbows are not an allowable substitute for small elbows. Vermicelli is not an allowable substitute for spaghetti.

3.1.3 The product appearance shall not be materially affected by an aggregate of black specks that are larger than 1/32 inch in diameter.

3.1.4 The product shall not contain grossly distorted units or units cracked in a checkered pattern exceeding 10 percent of the product’s surface. The product surface shall not contain rough or coarse sandpaper texture or pock marks exceeding 10 percent by weight of these defects.

3.1.5 When prepared as directed on the package, the product shall possess a characteristic flavor, odor, and color. The cooked product shall be free from objectionable flavor and odor such as rancid, musty, bitter, sour, etc.

3.1.6 When prepared as directed, the product shall be firm but tender with a texture that is not mushy or sticky. The cooked products shall not break up during cooking and shall not adhere in a mass that cannot be separated with a fork or similar utensil.

3.2 Required Product Characteristics.

The acceptable dimensions represent average target production values. Actual values for a production lot may vary in accordance with industry standards due to manufacturing equipment, product ingredients, and particular standard deviations applied by manufacturers, i.e., tolerances indicated by the products literature shall not be considered in the technical evaluation.

3.2.1 Small Elbow, Rotini, and Spaghetti pasta shall be manufactured using flour with at least 51% whole wheat, enriched with the natural nutrients (niacin, iron, thiamine, riboflavin, etc.) present in whole wheat at the same proportion.

3.2.1.1 Macaroni, Elbow Form, Small.

The unit of small elbow macaroni shall be elbow-shaped with the dimensions indicated in Table 1.

Table 1. Small Elbow

Parameter Nominal Dimension Thickness (wall) 0.038 to 0.046 inch Diameter (outside) 0.175 to 0.21 inch Length (outer curvilinear) 1.0 to 1.125 inches

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3.2.1.2 Macaroni, Rotini Form

The unit of rotini shall be a twisted/helical shape with the dimensions indicated in Table 2.

Table 2. Rotini

Parameter Nominal Dimension Thickness (wall) 0.03 to 0.06 inch Diameter (outside) 0.33 to 0.55 inch Length (outer curvilinear) 1.0 to 1.75 inches

3.2.1.3 Spaghetti, Long Form

The unit of spaghetti shall be solid and cylindrical shaped with the dimensions indicated in Table 3.

Table 3. Spaghetti

Parameter Nominal Dimension Diameter 0.06 to 0.11 inch Length 8.5 to 11 inches

3.2.2 Tagliarini or Fettuccine

The unit of pasta shall be approximately 10” long and be a somewhat flat but relatively thick-shape, suitable for serving with specialty sauces. Tagliarini is generally narrower than Fettuccine. Widths ranging from 1/8” to 3/8“are acceptable.

3.2.3 Egg Noodles

The enriched Egg Noodles shall consist of dried ribbon-shaped lengths of dough with the dimensions indicated in Table 4.

Table 4. Egg Noodles

Parameter Nominal Dimension Thickness 0.02 to 0.04 inch Width 0.18 to 0.32 inch Length 1.5 to 3.0 inches

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3.3 Analytical Requirements

When tested in accordance with the latest edition of the Official Methods of Analysis of the Association of Official Analytical Chemists (AOAC), the pasta products shall conform to the analytical requirements described in Table 5.

Guidelines for analytical testing are referenced in the USDA Commercial Item Description A-A-20062E dated January 6, 2009.

Table 5. Analytical Requirements

4.0 Preservation, Packaging, Labeling and Marking.

4.1 PACKAGING.

4.1.1 Products shall be packaged in non-toxic, non-odorous sealed plastic bags or cartons. Each unit package shall not be less than 4 lbs. or more than 30 lbs.

4.1.2 All products shall be manufactured, packaged, and delivered to ensure a minimum of 120 (calendar) days post-delivery shelf life for each purchaser.

The 120-day period shall start at the time of acceptance by each facility.

4.1.3 Shipping containers shall not exceed 50 lbs. net weight. All seams and end flaps of each shipping carton shall be taped or glued securely.

4.1.4 Each primary shipping container shall include information indicating nutrition facts and ingredients and preparation/cooking instructions.

4.2 LABELING and MARKING.

As a minimum, the exterior of each primary shipping container (fiberboard box, bulk bag, pail, tote, etc.) shall be labeled with the product’s name, brand name, net weight, unit count and shall include a clearly visible end of shelf-life date and a manufacturer’s lot/batch number.

Parameter Enriched Pasta Enriched Egg Noodles

Moisture 13% maximum 13% maximum Ash 2.0% maximum 2.0% maximum Protein 12.0% minimum 13% minimum Egg Solids N/A 5.5% minimum

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5.0 Acceptance and Testing.

5.1 ACCEPTANCE.

At the time of delivery or inspection, the State may review the product to ensure the product meets requirements set forth in this specification.

5.2 TESTING.

In the event the product does not meet this specification or appears to be substandard, the supplier will be notified, and the State may require the product to be submitted to a qualified laboratory of the State’s to choose for testing. If product fails inspection or testing, the supplier shall bear the costs of the analysis.