 | United States. Department of Agriculture - 1894 - 376 pages
...yellow color and is used in the manufacture of pasta products like macaroni and spaghetti. Macaroni is prepared by drying formed units of dough made from...flour or any combination of two or more of these, with water. Macaroni units are tube shaped. Spaghetti is a product of similar ingredients and processing... | |
 | 1939 - 1522 pages
...FK 14881. § 16.1 Macaroni products; identity; label statement of optional ingredients. (a) Macaroni products are the class of food each of which is prepared...flour, or any combination of two or more of these, with water and with or without one or more of the optional ingredients specified in subparagraphs (1) to... | |
 | 1979 - 1052 pages
...being filled in with the name whereby the wheat ingredient used is designated in § 139.1 iota i. § 139.150 Noodle products. (a) Noodle products are the...one or more of the optional ingredients specified in paragraph (a) (1) to (4) of this section inclusive: (1) Onions, celery, garlic, bay leaf, or any... | |
 | 1956 - 1164 pages
...paragraph (a) of this section. § 16.6 Noodle products; identity; label statement of optional ingredients. (a) Noodle products are the class of food each of...one or more of the optional ingredients specified in subparagraphs (1) to (3), inclusive: (1) Onions, celery, garlic, bay leaf, or any two or more of... | |
 | 1974 - 986 pages
...paragraph (a) of this section. § 16.6 Noodle products; identity; label statement of optional ingredients. (a) Noodle products are the class of food each of...one or more of the optional ingredients specified in subparagraphs (1) to (4), inclusive: (1) Onions, celery, garlic, bay leaf, or any two or more of... | |
 | 1971 - 748 pages
...paragraph (a) of this section. § 16.6 Noodle products; identity; label statement of optional ingredients. (a) Noodle products are the class of food each of...water and with or without one or more of the optional ingredispecified In subparagraphs (1) D . Inclusive: ) Onions, celery, garlic, bay leaf, or two or... | |
 | 1987 - 548 pages
...being filled in with the name whereby the wheat ingredient used is designated in § 139.110(a>. § 139.150 Noodle products. (a) Noodle products are the...of two or more of these, with liquid eggs, frozen 21 CFR Ch. I (4-1-87 Edition) eggs, dried eggs, egg yolks, frozen yolks, dried yolks, or any combination... | |
 | 1989 - 516 pages
...instance being filled in with the name whereby the wheat ingredient used is designated in i 139.110(a). § 139.150 Noodle products. (a) Noodle products are the...of two or more of these, with liquid eggs, frozen Food and Drug Administration, HHS eggs, dried eggs, egg yolks, frozen yolks, dried yolks, or any combination... | |
 | 1996 - 610 pages
...Requirements for Specific Standardized Macaroni and Noodle Products §139.110 Macaroni products. (a) Macaroni products are the class of food each of which is prepared...flour, or any combination of two or more of these, with water and with or without one or more of the optional ingredients specified in paragraphs (a) (1) to... | |
 | 1978 - 924 pages
...Standardized Macaroni and Noodle Products 1139.110 Macaroni producto. (a) Macaroni products are the class oí food each of which is prepared by drying formed units...flour, or any combination of two or more of these, with water and with or without one or more of the optional Ingredients specified in paragraphs (a) (1) to... | |
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Macaroni products; identity; label statement of optional ingredients. (a) Macaroni products are the class of food each of which is prepared by drying formed units of dough made from semolina, durum flour, farina, flour, or any combination of two or more... 
