1、NIL-C-44072C 7 m 7777706 0435987 O MIL-C-44072C 30 April 1990 SUPERSEDING - MIL-C-44072B 9 December 1987 MILITARY SPECIFICATION COOKIES, OATMEAL: AND BROWNIES; CHOCOLATE COVERED This specification is approved for use by all Departments and Agencies of the Department of Defense. 1. SCOPE 1.1 Scope. T
2、his specification covers chocolate covered oatmeal cookies and chocolate covered brownies in flexible bags for use as a component of operational rations. 1.2 Classification. The product shall be of the following types, as specified (see 6.1.). Type I - Brownies, chocolate covered Type II - Oatmeal c
3、ookie bars, chocolate covered 2. APPLICABLE DOCUMENTS 2.1 Government documents. 2.1.1 Specifications, standards, and handbooks. The following specifications, standards, and handbooks form a part of this document to the extent specified herein. Unless otherwise specified, the issues of these document
4、s are those listed in the issue of the Department of Defense Index of Specifications and Standards (DODUS) and supplement thereto, cited in the solicitation (see 6.1). t i Beneficial comments (recommendations, additions , deletions) and-any pertinent data which may be used in improving this document
5、 should be addressed to: U.S. Army Natick Research, Development, and Engineering Center, Natick, MA 01760-5014 by using the Standardization Document Improvement Proposal . (DD Form 1426) appearing at the end of this document or by letter. I I AMSC N/A FSC 8920 DISTRIBUTION STATEMENT A. Approved for
6、public release; distribution is unlimited. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-C-4 4 072C SPECIFICATIONS FEDERAL L-P-378 - Plastic Sheet and Strip, Thin Gauge, Polyolefin QQ-A-1876 - Aluminum Foil PPP-B-636 - Boxes Shipping, Fiberboar
7、d. MILITARY MIL-C-10928 - Candy and Chocolate Confections STANDARDS FEDERAL FED-STD-5 95 - Colors MILITARY MIL-STD-105 - Sampling Procedures and Tables for Inspection by Attributes MIL-STD-129 - Marking for Shipment and Storage (Unless otherwise indicated, copies of federal and military specificatio
8、ns, standards, and handbooks are available from the Standardization Documents Order Desk, Building 4D, 700 Robbins Avenue, Philadelphia, PA 19111-5094.) 2.1.2 Other Government documents, drawings, and publications. The following other Government documents, drawings, and publications form a part of t
9、his document to the extent specified herein. are those cited in the solicitation. Unless otherwise specified, the issues ENVIRONMENTAL PROTECTION AGENCY (EPA) National Primary Drinking Water Regulations (Copies are available from the Office of Drinking Water, Environmental Protection Agency, WH550D,
10、 401 M Street, S.W., Washington, DC 20460.) U.S. DEPARTMENT OF AGRICULTURE (USDA) Regulations Governing the Inspection of Eggs and Egg Products (7 CFR Part 59) (Copies are available from Poultry Division, Agricultural Marketing Service, U.S. Department of Agriculture, Room 3932, South Building, P.O.
11、 Box 96456, Washington, DC 20090-6456.) 2 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-C-44072C 7 = 7777706 0435971 7 MIL-C-44072C U.S. Standards for Grades of Shelled Almonds U.S. Standards for Grades of Shelled Pecans U.S. Standards for Shel
12、led English Walnuts (Copies are available from the Head, Standardization Section, Fresh Products Branch, Fruit and Vegetable Division, Agricultural Marketing Service, U.S. Department of Agriculture, Room 2056, South Building, Washington; DC 20090- 6456.) U.S. DEPARTMENT OF HEALTH AND HUMAN SERVICES
13、(HHS) Federal Food, Drug, and Cosmetic Act and regulations promulgated thereunder (21 CFR Parts 1 - 199) (Copies are available from the Superintendent of Documents, U.S. Government Printing Office, Washington, DC 20402-0001.) 2.2 Non-Government publications. The following documents form a part of th
14、is document to the extent specified herein. Unless otherwise specified, the issues of the documents which are DoD adopted are those listed in the issue of the DODISS aited in the solicitation. Unless otherwise specified, the issues of documents not listed in the DODISS are the issues of the document
15、s cited in the solicitation (see 6.1). AMERICAN ASSOCIATION OF CEREAL CHEMISTS (AACC) Approved Methods of the American Association of Cereal Chemists (Application for copies should be addressed to the American Association of Cereal Chemists, 3340 Pilot Knob Road, St. Paul, MN 55121.) AMERICAN OIL CH
16、EMISTS SOCIETY (AOCS) Official and Tentative Methods of the American Oil Chemists Society (Application for copies should be addressed to the American Oil Chemists Society, 508 South Sixth Street, Champaign, IL 61820.) AMERICAN SOCIETY FOR TESTING AND MATERIALS (ASTM) D 882 - Tensile Properties of Th
17、in Plastic Sheeting D 1238 - Flow Rates of Thermoplastics by Extrusion Plastometer D 1505 - Densiky of Plastics by the Density-Gradient Technique (Application for copies should be addressed to the American Society for Testing and Materials, 1916 Race Street, Philadelphia, PA 19103-1187.) 3 Provided
18、by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-C-4LI072C 7 W 777790b CIL135772 O W MIL-C-44072C ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS (AOAC) Official Methods of Analysis of the Association of Official Analytical Chemists (Application for copies sho
19、uld be addressed to the Association of Official Analytical Chemists, 2200 Wilson Boulevard, Suite 400-CD, Arlington, VA 2220 1-330 1 . ) NATIONAL ACADEMY OF SCIENCES Food Chemicals Codex (Application for copies should be addressed to the National Academy Press, 2101 Constitution Avenue, N.W., Washin
20、gton, DC 20418.) (Non-Government standards and other publications are normally available from the organizations that prepare or distribute the documents. also may be available in or through libraries or other informational services. ) These documents 1 2.3 Order of precedence. In the event of a conf
21、lict 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 obtained. 3. REQUIREMENTS 3.1 First article. When specified (see 6.1)
22、, a sample shall be subjected to first article inspection (see 6.3) in accordance with 4*4. 3.2 Ingredients. Ail ingredients shall be clean, sound, wholesome, and free from foreign material, evidence of rodent or insect infestation, extraneous material, off-odors, off-flavors, and off-colors. 3.2.1
23、Sugar. Sugar shall be white, refined, granulated, cane or beet sugar. the granulated sugar to control spread. Powdered sugar of equivalent quality may be substituted for part of 3.2.2 Oatmeal. Oatmeal shall be the commercial product known as quick cooking oatmeal. It shall have natural rolled oat fl
24、avor and odor and shall be clean and free from burned particles, rancid, musty, sour, or other undesirable flavors and odors. 3.2.3 Flour. Flour for brownies shall be enriched wheat flour made from hard or soft wheat, shall be bleached or unbleached, and shall be of the commercial grade known as bre
25、ad flour. For the cookie bar, the flour shall be from soft wheat, shall be of the type known as cookie flour, and shall be enriched, bleached or unbleached. 4 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-C-44072C 87 W 7777706 0435773 2 MIL-C-4
26、4072C 3.2.4 Shortening, hydrogenated. Shortening shall be a refined, hydrogenated vegetable oil or combination of refined vegetable oils which are in common use by the baking industry. All coconut, palm, and palm kernel oils shall be excluded. The shortening shall have a stability of not less than 1
27、00 hours as determined by the Active Oxygen Method (AOM) in Method Cd 12-57 of the Commercial Fats and Oils chapter in the Official and Tentative Methods of the American Oil Chemists Society. The shortening may contain alpha monoglycerides and an antioxidant or combination of antioxidants, as permit
28、ted by the Federal Grain Inspection Service (FGIS), and the Federal Food, Drug, and Cosmetic Act and regulations promulgated thereunder. 3.2.5 Nuts. 3.2.5.1 Nuts, almonds, shelled. Shelled almond pieces shall be of the small - piece size classification and shall be U.S. No. 1 Pieces of the U.S. Stan
29、dards for Grades of Shelled Almonds. A minimum of 95 percent, by weight, of the pieces shall pass through a 4/16-inch diameter round hole screen and not more than 5 percent, by weight, shall pass through a 2/16-inch diameter round hole screen. The shelled amonds shall be coated with an approved food
30、 grade antioxidant and shall be of the latest seasons crop. 3.2.5.2 Nuts, pecans, shelled, Shelled pecan pieces shall be of the small piece size classification, shall be of a light color, and shall be U.S. Grade No. 1 Pieces of the U.S. Standards for Grades of Shelled Pecans. A minimum of 90 percent
31、, by weight, of the pieces shall pass through a 4/16-inch diameter round hole screen and not more than 2 percent, by weight, shall pass through a 2/16-inch diameter round hole screen. The shelled pecans shall be coated with an approved food grade antioxidant and shall be of the latest seasons crop.
32、3.2.5.3 Nuts, walnuts, shelled. Shelled walnut pieces shall be of the small piece size classification, shall be of a light color, and shall be U.S. No. 1 of the U.S. Standards for Shelled English Walnuts. A minimum of 90 percent, by weight, of the pieces shall pass .through a 4/16-inch diameter roun
33、d hole screen and not more than 1 percent, by weight, shall pass through a 2/16-inch diameter round hole screen. The shelled walnuts shall be coated with an approved food grade antioxidant and shall be of the latest seasons crop. 3.2.6 Whole eggs, liquid or frozen. Whole eggs may be liquid or frozen
34、 and shall have been processed and labeled in accordance with the Regulations Governing the Inspection of Eggs and Egg Products (7 CFR Part 59). The whole eggs shall be egg whites and egg yolks in their natural proportions as broken directly from the shell eggs, as evidenced by a USDA Egg Products I
35、nspection Certificate. For liquid whole eggs, the USDA certificate shall state the date and time of pasteurization. Liquid whole eggs shall be held at a temperature of 400F or lower and shall be held for not more than 72 hours from time of pasteurization until the start of formulation of the product
36、 in which they are used, Frozen whole eggs shall be held at 100F or lower and used within 120 days 5 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-C-44072C 89 997990b 0435734 4 W MIL -c-4 4072c from the date of production. The whole eggs shall
37、be free from off-odors-and off-flavors such as sulfide-like, fruity, sour, musty, or metallic, and shall be free from foreign materials. 3.2.6.1 Whole eggs, dried. Dried whole eggs or free-flowing dried whole eggs may be used. The anticaking ingredient in the free-flowing dried whole eggs may be eit
38、her silicon dioxide or sodium silicoaluminate. dioxide shall be not more than 1 percent by weight of the dried whole eggs, and the amount of sodium silicoaluminate shall be less than 2 percent by weight of the dried whole eggs. The dried whole eggs and free-flowing dried whole eggs shall contain not
39、 less than 95 percent by weight of the dried whole eggs. The dried whole eggs and free-flowing dried whole eggs shall contain not less than 95 percent by weight total eggs solids, and shall have been processed and labeled in accordance with the Regulations Governing the Inspection of Eggs and Egg Pr
40、oducts (7 CFR Part 591, as evidenced by the USDA egg products inspection shield on the label. Dried whole eggs and free-flowing dried whole eggs shall be smoooth and free from lumps that do not fall apart under light pressure; free from scorched, burnt, sulfurous, or other pronounced off-odors and o
41、ff-flavors; and free from foreign materials. The amount o,f silicon 3.2.7 Water. Water used for formulation, ice making, and washing shall conform to the National Primary Drinking Water Fegulations. 3.2.8 Cocoa. Cocoa shall be natural process cocoa of the type known as medium fat cocoa. 3.2.9 Dext.r
42、ose. Dextrose shall be anhydrous or dextrose hydrate. 3.2.10 - Soda. Soda shall be fine powdered sodium bicarbonate which meets the requirements of the Food Chemicals Codex. 3.2.11 - Salt. Salt shall be white, noniodized, refined sodium chloride with or without anticaking agents. 3.2.12 Chemical lea
43、vening. Chemical leavening shall be any combination of edible leavening agents used in the commercial production of brownies. 3.2.13 Flavoring. Flavoring shall be vanillin, ethyl vanillin, or a mixture thereof. 3.2.14 Chocolate coating. The chocolate coating shall conform to that used for type I can
44、dy of MIL-C-10928 concerning requirements pertinent to the ingredients, -formulation, and performance-of the coating, except that the added fat shall have the following characteristics: 6 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-C-44072C 7
45、 97777060435775 b W MIL-C-44072C Wiley Melting Point: 1170 to 1190F Solid Fat Index: OF Percent Solid - 50 70 80 92 - 110 68 58 52 30 12 maximum In addition, the coating shall be enriched with the following vitamins in not less than the following amounts: Thiamine (as thiamine mononitrate) 8.0 mg pe
46、r pound Pyridoxine (as pyridoxine hydrochloride) 8.0 mg per pound Ascorbic acid (vitamin C) 320 mg per pound Vitamin A 20,000 I.U. per pound (Note: Estimated loss of vitamins due to processing is approximately 15 percent for all but thiamine which is about 30 percent. The amounts cited above shall r
47、epresent after-processing values.) G 3.2.15 Vitamins. Vitamin A shall be a refined concentrate of vitamin A ester (palmitate). fishy or objectionable odor or flavor to the finished product. Ascorbic acid (vitamin C) and thiamine hydrochloride, thiamine mononitrate, and pyridoxine hydrochloride shall
48、 be of Food Chemicals Codex grade. When added to the chocolate or confections, it shall not impart a 3.2.16 Pregelatinized starch. Pregelatinized starch shall be derived from corn, tapioca, or any other farinaceous product. It shall be precooked and processed to produce a food grade thickener stabil
49、izer of a white color and a powdery texture. 3.2.17 Wheat gluten. Wheat gluten shall be made from wheat flour which has been treated for the almost complete removal of the starch. It shall have been processed to an off-white powder. 3.3 3.3.1 Brownie formula. The formula for the brownie shall be as follows: Brownie and cookie bar preparation and processing. Ingredient Parts by weight Sugar I/ 23.0 Shortening 16.8 Nuts 3/ 16.0 Whole-eggs (liquid basis) - 4/ 13.0
