ARMY MIL-DTL-32221 A-2009 FILLED BAKERY ITEM SHELF STABLE FOR OPERATIONAL RATIONS《作战供给用耐储烘焙食品》.pdf

1、INCH POUND MIL-DTL-32221A 21 September 2009 SUPERSEDING MIL-DTL-32221 31 October 2006 DETAIL SPECIFICATION FILLED BAKERY ITEM, SHELF STABLE, FOR OPERATIONAL RATIONS This specification is approved for use by all Departments and Agencies of the Department of Defense. 1. SCOPE 1.1 Scope. This specifica

2、tion covers a shelf stable filled bakery item in a flexible pouch intended for use by the Department of Defense as a component of operational rations. 1.2 Classification. The product will be of the following types as specified (see 6.1). 1.2.1 Types. The types are as follows: Type I - Filled French

3、toast Type II - Cinnamon bun Type III - Apple turnover Type IV - Blueberry turnover Type V - Cherry turnover Comments, suggestions, or questions on this document should be addressed to: US Army Research, Development distribution is unlimited. Provided by IHSNot for ResaleNo reproduction or networkin

4、g permitted without license from IHSMIL-DTL-32221A 2 2. APPLICABLE DOCUMENTS 2.1 General. The documents listed in this section are specified in sections 3, 4, or 5 of this specification. This section does not include documents cited in other sections of this specification or recommended for addition

5、al information or as examples. While every effort has been made to ensure the completeness of this list, document users are cautioned that they must meet all specified requirements of documents cited in sections 3, 4, or 5 of this specification, whether or not they are listed. 2.2 Government documen

6、ts. 2.2.1 Specifications, standards, and handbooks. None. 2.2.2 Other Government documents, drawings, and publications. The following other Government documents, drawings, and publications form a part of this document to the extent specified herein. Unless otherwise specified, the issues of these do

7、cuments are those cited in the solicitation or contract. U.S. DEPARTMENT OF HEALTH AND HUMAN SERVICES Federal Food, Drug, and Cosmetic Act and regulations promulgated thereunder (21 CFR Parts 1-199) (Copies of this document are available online at www.gpoaccess.gov/nara or from the Superintendent of

8、 Documents, ATTN: New Orders, P.O. Box 371954, Pittsburgh, PA 15250-7954.) U.S. ENVIRONMENTAL PROTECTION ACENCY (EPA) National Primary Drinking Water Regulations (Copies of this document are available online at www.epa.gov or from the Office of Drinking Water, Environmental Protection Agency, WH550D

9、, 401 M Street, SW, Washington, DC 20460.) 2.3 Non-Government publications. The following documents form a part of this document to the extent specified herein. Unless otherwise specified, the issues of these documents are those cited in the solicitation or contract. AOAC INTERNATIONAL Official Meth

10、ods of Analysis (OMA) of the AOAC International Provided by IHSNot for Resale-,-,-MIL-DTL-32221A 3 (Copies of this document are available from www.aoac.org or AOAC International, 481 North Frederick Avenue, Suite 500, Gaithersburg, MD 20877) AMERICAN ASSOCIATION OF CEREAL CHEMISTS (AACC) Approved Me

11、thods of the American Association of Cereal Chemists (Copies of this document are available from www.aaccnet.org or American Association of Cereal Chemists, 3340 Pilot Knob Road, St. Paul, MN 55121.) AMERICAN NATIONAL STANDARDS INSTITUTE (ANSI) ANSI/ASQ Z1.4 Sampling Procedures and Tables for Inspec

12、tion by Attributes (Copies of this document are available from www.asq.org or ASQ, 600 North Plankinton Ave., Milwaukee, WI 53203.) NATIONAL ACADEMY OF SCIENCES Food Chemicals Codex (Copies of this document are available from www.nap.edu or National Academy Press, 2101 Constitution Avenue, N.W. Wash

13、ington, DC 20418.) 2.4 Order of precedence. In the event of a conflict between the text of this document and the references cited herein, the text of this document takes precedence. Nothing in this document, however, supersedes applicable laws and regulations unless a specific exemption has been obt

14、ained. 3. REQUIREMENTS 3.1 Product standard. When specified (see 6.1), a sample shall be subjected to first article (FA) or product demonstration model (PDM) inspection as applicable, in accordance with 4.2. The approved sample shall serve as the product standard. Should the contractor at any time p

15、lan to, or actually produce the product using different raw material or process methodologies from the approved product standard, which result in a product non comparable to the product standard, the contractor shall arrange for a new or alternate FA or PDM approval. In any event, all product produc

16、ed must meet all requirements of this document including product standard comparability. 3.2 Ingredients. All ingredients shall be clean, sound, wholesome, and free from foreign material, evidence of rodent or insect infestation, extraneous material, off-flavors, off-odors, and Provided by IHSNot fo

17、r Resale-,-,-MIL-DTL-32221A 4 off-colors. All ingredients shall meet and be in accordance with good commercial manufacturing practices. 3.2.1 Ingredients for bread. 3.2.1.1 Flour. The flour shall be matured, bleached, enriched, hard wheat flour, which will produce a product in compliance with 3.5. A

18、lternatively, unenriched flour may be used provided the equivalent enrichments required in the Code of Federal Regulations (CFR) for Standard of Identity for Enriched Flour (21 CFR Part 137.165) are added at the time of production of the finished product. The flour used for preparation of the dough

19、shall have a protein content of not less than 12.5 percent. Amylolytic enzyme activity, as determined by the “falling number” method shall not be less than 225. Flour not meeting protein requirements but otherwise in compliance may be supplemented with vital wheat gluten to the required protein leve

20、l. 3.2.1.2 Water. Water used for formulation and washing shall conform to the National Primary Drinking Water Regulations. 3.2.1.3 Shortening. The shortening shall be refined, hydrogenated vegetable oil or a combination of refined, hydrogenated vegetable oils which are commonly used by the baking in

21、dustry and shall have a stability of not less than 100 hours as determined by the active oxygen method (AOM) or a free fatty acid content of less than or equal to 0.04. Shortening used for greasing dough trough, dough pieces, or baking molds shall conform to the above requirements. 3.2.1.4 Maple fla

22、kes. For Type I, the maple flakes should have a flake size of 10.0 by 4.0 by 1.9 mm. Flakes shall have a medium brown color and an aroma and flavor characteristic of maple (see 6.2.1). 3.2.1.5 Cinnamon flakes. For Type I, II, and III cinnamon flakes should have a flake size of 10.0 by 4.0 by 1.9 mm.

23、 Flakes shall have a medium to dark brown color and an aroma and flavor characteristic of cinnamon (see 6.2.2). 3.2.1.6 Glycerol. The glycerol shall comply with the Food Chemicals Codex. 3.2.1.7 Yeast, instant dry. Yeast shall be active dry bakers yeast instant dry. Compressed yeast shall not be use

24、d. 3.2.1.8 Salt. Salt shall be iodized, white, refined sodium chloride with or without anti-caking agents. 3.2.1.9 Emulsifier. The emulsifier shall be sucrose fatty acid esters complying with the 21 CFR Part 172.859 and shall be limited to sucrose ester stearate having a Hydrophilic-Lipophilic Balan

25、ce (HLB) number of approximately sixteen. Provided by IHSNot for Resale-,-,-MIL-DTL-32221A 5 3.2.1.10 French toast flavor. For Type I, the flavor shall be an off white colored powder with the characteristic aroma and flavor of caramel and French toast (see 6.2.3). 3.2.1.11 Gum arabic. Gum arabic sha

26、ll comply with the Food Chemicals Codex and shall have been produced from a solution of gum arabic which has been spray dried. 3.2.1.12 Calcium sulfate. Calcium sulfate shall comply with the Food Chemicals Codex. 3.2.1.13 Xanthan gum. Xanthan gum shall comply with the Food Chemicals Codex. 3.2.1.14

27、Sorbic acid, encapsulated. Encapsulated sorbic acid shall comply with the Food Chemicals Codex. The encapsulated sorbic acid shall consist of 70 2 percent sorbic acid and 30 2 percent vegetable oil. The vegetable oil shall have a melting point of 141F to 147F (61C to 64C) (see 6.2.4). 3.2.1.15 FD Sh

28、elf-life Management Manual, or the designated shelf-life Points of Contact (POC). The POC should be contacted in the following order: (1) the Inventory Control Points (ICPs), and (2) the DoD Service and Agency administrators for the DoD Shelf-Life Program. Appropriate POCs for the DoD Shelf-Life Pro

29、gram can be contacted through the DoD Shelf-Life Management website: http:/www.shelflife.hq.dla.mil/. 6.5 Subject term (key word) listing. Combat field feeding Pouch bread 6.6 Changes from previous issue. Marginal notations are not used in this revision to identify changes with respect to the previo

30、us issue due to the extent of the changes. Custodians: Preparing activity: Army - GL Army - GL Navy - SA Air Force 35 (Project 8920-2009-001) Review activities: Army - MD, QM Navy - MC DLA - SS Civil agency: USDA - FV NOTE: The activities listed above were interested in this document as of the date of this document. Since organizations and responsibilities can change, you should verify the currency of the information above using the ASSIST Online database at http:/assist.daps.dla.mil. Provided by IHSNot for Resale-,-,-