ARMY MIL-C-43205 G-1986 COOKIE MIX DRY《干曲奇饼混合料》.pdf

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1、MIL-C-4 3 2 05G 4 August 1986 SUPERSEDING MIL-C -4 3 20 5F 30 December 1980 MIL I TARY SPECIF IC AT I ON COOKIE MIX, DRY This specification is approved for use by all Departments and Agencies of the Department of Defense. 1. SCOPE 1.1 Scope. This document covers cookie mixes for use by the Departmen

2、t of Defense as an item of general issue. 1.2 Classification. The cookie mixes shall be of the following types, as specified (see 6.1): Type 1 - Chocolate Type II - Sugar Type III - Oatmeal 2. APPLICABLE DOCUMENTS 2.1 Government documents. 2.1.1 Documents. The following documents form a part of this

3、 document to the extent specified herein. Unless otherwise specified, the issues of these documents shall be those listed in the issue of the Department of Defense Index of Specifications and Standards (DODISS) and suppl.ement thereto, cited in the solicitation. Beneficial comments (recommendations,

4、 additions, deletions) and any pertinent data which may be of use in improving this document should be addressed to U.S. Army Natick Research, Development, and Engineering Center, Natick, EA 01760-5014, by using the self -addressed Standardization Document Improvement Proposal (DD Form 1426) appeari

5、ng at the end of this document or by letter. AMSC NIA FSC 8920 DISTRIBUTION STATEMENT A. Approved for public release; distribution is unlimited . - , THIS DOCUMENT CONTAINS /q PAGES. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,- - MIL-C-43205G 49

6、999490b 0392550 Li m MIL-C-43 2 05G SPEC IF IC AT I ON S FEDERAL PPP -c -2 9 - Canned Subsistence Items, Packaging Of MIL I TARY Y MIL-L-1497 - Labeling of Metal Cans for Subsistence Items MIL -L -3 5 O 7 8 - Loads, Unit: Preparation of Semiperishable h Subsistence Items; Clothing, Personal Equipmen

7、t and Equipage; General Specification For STANDARDS MILITARY MIL-CTD-105 - Sampling Procedures and Tables for Inspection MIL-STD-129 - Marking for Shipment and Storage by Attributes (Copies of documents required by contractors in connection with specific acquisition functions should be obtained from

8、 the contracting activity or as directed by the contracting officer.) e 2.1.2 Other Government documents. The following other Government documents form a part of this document to the extent specified herein. Unless otherwise specified, the issues shall be those in effect on the date of the solicitat

9、ion. U.S. DEPARTMENT OF HEALTH AND HUMAN SERVICES Federal Food, Drug, and Cosmetic Act and Regulations Promulgated Thereunder (21 CFR: 1-199) Definitions and Standards of Identity for Chocolate and Cocoa Products Definitions and Standards of Identity for Enriched Flours (Application for copies shoul

10、d be addressed to the Superintendent of Documents, U.S. Government Printing Office, Washington, DC 20402.) 2 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-C-43205G U.S. DEPARTMENT OF AGRICULTURE (USDA) U.S. Standards for Grades of Nonfat Dry Mi

11、lk (Spray Process) 1 Regulations Governing the Inspection of Eggs and Egg Products U,S. Standards for Condition of Food Containers d (Application for copies should be addressed to the Director, Market Research and Development Division, Agricultural Marketing Service, U.S. Department of Agriculture,

12、Washington, DC 20250.) 2.2 Other publications. The following documents form a part of this document to the extent specified herein. Unless otherwise specified, the issues of the documents which are DOD adopted shall be those listed in the issue of the WDISS specified in the solicitation. Unless othe

13、rwise specified, the issues of documents not listed in the DODISS shall be the issues of the nongovernment documents which are current on the date of the solicitation. ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS (AOAC) Official Methods of Analysis of the Association of Official Analytical Chemists (

14、Application for copies should be addressed to the Association of Official Analytical Chemists, 1111 North 19th Street, Suite 210, Arlington, VA 22209.) AMERICAN OIL CHEMISTS SOCIETY (AOCS) Official and Tentative Methods of the American Oil Chemists Society I (Application for copies should be address

15、ed to the American Oil Chemists I Society, 508 South Sixth Street, Champaign, IL 61820.) NATIONAL ACADEMY OF SCIENCE Food Chemicals Codex (Application for copies should be addressed to the National Academy Press, 2101 Constitution Ave., N.W., Washington, DC 20418.) (Technical society and technical a

16、ssociation documents are generally I I available for reference from libraries. They are also distributed among I technical groups and using Federal Agencies.) l 3 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-_-_rm_ I_ MIL-C-43205G 7 W 9777706 0392

17、552 2.3 Order of precedence. In the event of conflict between the text of this document and the references cited herein (except for associated detail specifications, specification sheets, or MS standards), the text of this document shall take precedence. Nothing in this document, however, shall supe

18、rsede applicable laws and regulations unless a specific exemption has been obtained . . 3. REQUIREMENTS n 3.1 Ingredients. All ingredients shall be clean, sound, wholesome, and free from foreign matter, evidence of rodent and insect infestation, extraneous material, off-flavors, off-odors, and off-c

19、olors. 3.1.1 Flour, enriched. Flour for types I and II shall be milled from either soft red winter wheat or soft white winter wheat; flour shall have a protein range of 8 to 12 percent and 0.56 percent maximum ash (both calculated on a moisture-free basis) and may be unbleached. Flour for type III s

20、hall be milled from hard red winter wheat or a blend of hard red winter and hard red spring wheats with not less than 11 percent protein and not more than 0.6 percent ash (both calculated on a moisture-free basis) and may be bleached or unbleached. Flour shall be redried to not more than 10 percent

21、moisture. All flour shall be enriched in accordance with Definitions and Standards of Identity for Enriched Flours as defined by the Federal Food, Drug, and Cosmetic Act and regulations promulgated thereunder. 3.1.2 Sugar. Sugar shall be white, refined, fine-granulated cane or beet sugar, or a combi

22、nation of both. 3.1.3 Rolled oats. Rolled oats shall be thin, uniform flakes produced by rolling or pressing whole oat groats. The oats shall be heat treated to destroy enzyme activity. In addition, the oats shall contain not more than 11.5 percent moistlire and chal 1 teqt neg9+!7 tc tyrosinase (ca

23、techol oxidase) . 3.1.4 - Salt. Salt shall be noniodized, white, refined sodium chloride, with or without anticaking agents. 3.1.5 Shortening, hydrogenated and shortening (high solids). The hydrogenated shortening shall be refined vegetable oil of 100 hour or greater stability as determined by the A

24、ctive Oxygen Method (AOM). solids shortening (type III only) shall be beaded shortening made from hydrogenated vegetable oil. At time of use, peroxide values shall not The high 4 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-C-q3205G 7 7777706

25、0372553 T H MIL-C-43205G I exceed 3 milliequivalents per kilogram, and free fatty acids shall not exceed 0-10 percent. typical solid fat index as follows: Jt shall have an AOM stability of not less than 100 hours and a Temperature (OF) Percent solids 50 70 80 92 1 O0 110 80 80 80 80 77 62 3.1.6 Chem

26、ical leavening. Leavening used in type I and type II product shall be sodium aluminum phosphate and bicarbonate of soda. For type III product, leavening shall be bicarbonate of soda. Chemical leavening shall conform to the Food Chemicals Codex. 3.1.7 Eggs, whole, dried. The free-flowing dried whole

27、eggs shall contain not less than 95 percent by weight total egg solids and shall have been inspected and labeled in accordance with the Regulations Governing Ehe Inspection of Eggs and Egg Products (7 CFR Part 59). 3.1.8 Flavoring. Flavoring shall be vanilla, vanillin, or ethyl vanillin, or combinat

28、ion thereof. 3.1.9 Dextrose. Dextrose shall be refined, free-flowing granular or powdered. 3.1.10 Cocoa powder, Cocoa powder shall be prepared from nibs of domestically roasted cacao beans and shall conform to the requirements of medium fat cocoa, either natural or dutched, as stated in the Definiti

29、ons and Standards of Identity for Chocolate and Cocoa Products. 3.1.11 Milk, nonfat, dry (high heat). Nonfat dry milk shall be high heat, U.S. Standard Grade or better as defined in the U.S. Standards for Grades of Nonfat Dry Milk (Spray Process). 3.1.12 Flow agents. Flow agents shall be tricalcium

30、phosphate or sodium silicoaluminate. Both agents shall conform to the requirements of the Food Chemicals Codex. 3.1.13 Dextrin. Dextrin shall be a completely water-soluble product with a dextrose equivalent of not less than 9.0 nor more than 13.0. c 5 Provided by IHSNot for ResaleNo reproduction or

31、networking permitted without license from IHS-,-,- - - _ MIL-C-43205G 7 W 7779706 0372554 L MIL-C-4 3 2 05G 3.1.14 Whey, modified, dry. Dry modified whey shall be derived by the extraction of cheese whey in a USDA approved plant. spray dried and shall be free flowing. It shall be free from salmonell

32、a and shall have been pasteurized before spray drying. meet the following requirements of chemical analyses: The whey shall have been The dry modified whey shall a. Protein (N x 6.38) - not less than 15.0 percent. be Ash - 25.0 to 27.0 percent. C. Moisture - not more than 5.0 percent. d. pH (3% solu

33、tion) - not less than 6.0. 3.2 Preparation. 3.2.1 Formula. The cookie mix shall be prepared according to the following formula: Percent by weight Type II Type III Ingredients Chocola te Sugar Oatmeal Type 1 Oats Sugar Flour Shortening, hydrogenated Cocoa, powder, medium fat Egg, dried, whole Dextros

34、e Bicarbonate of soda 21 Sodium aluminum phosphate Salt F lavo r i ng Nonfat: dry milk 11 Dextrin Flow agents 41 - 35.5 39.49 12.75 5.5 2.9 - 0.6 0.6 O. 6 0*01 1.3 Oe75 As required - 41.4 40.99 11 .o 3.8 - 0.5 0.5 O. 5 0.01 1.3 As required - 26.0 33.8 19.0 15.0 11 2.0 2.8 0.7 - - As required !L/ Sho

35、rtening in formulation may be adjusted to alleviate mixing problems by substituting not more than 4 percent of the 15.0 percent required hydrogenated shortening with high solids shortening (see 3.1.5). 6 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-

36、,-MIL-C-432056 7 773430b 0392555 3 I MIL -C -4 3 2 05G Shall be unit packed separately (see 5.1.1). Dry modified whey, meeting the requirements of 3.1.14, may be substituted on the basis of 0.65 percent, by weight, for 1.3 percent, by weight, nonfat dry milk solids. The remaining 0.65 percent, by we

37、ight, should be accounted for by increasing the sugar and the flour in equal portions. Tricalcium phosphate and sodium silicoaluminate may be used as optional ingredients in a quantity of not more than 0.5 percent for tricalcium phosphate and not inore than 1.0 percent for sodium silicoaluminate. If

38、 flow agent is used, the adjustment of formulation shall be made on flour. 3.3 Blending. All ingredients shall be thoroughly and uniformly blended. 3.4 Finished product requirements. The finished product shall be a properly blended mix (except for the bicarbonate soda component, see 5.1.1), free fro

39、m rancid, musty, sour, and other undesirable flavors or odors, and free from lumps other than those that disintegrate readily upon application of light pressure. 3.4.1 Analytical requirements. The product shall comply with the analytical requirements in table I. TABLE I. Analytical requirements Mois

40、ture (percent) Total fat (percent) Type I II III Not more than 5.3 Not more than 5.3 Not more than 6.0 Not less than 13.5 Not less than 12.0 Not less than 15.0 3.4.2 Baked product. The prepared product, when hydrated, mixed with bicarbonate of soda from the pouch, and baked to the extent necessary f

41、or baking performance evaluation and in accordance with the baking directions in 5.4.1.1 and 5.4.1.2, shall yield tender and crisp cookies that are not peaked. 7 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,- _.I_ - .- ._ - MIL-C-43205G 9 W 7777906

42、 039255th 5 MIL-C-432 05G Type I shall have a characteristic chocolate color, type II shall have a rich creamy color with brown edges and bottom, and type III shall have a rich golden brown color. In addition, the cookies shall have the spread dimensions as specified in table II. TABLE 11. Spread di

43、mensions Unbaked formed cookie Baked cookie Type Flavor (inches) (inches) I Cho cola t e 2 II Sugar 2 111 Oatmeal 2 112 2 112 to 3 114 2 314 to 3 112 3 114 to 3 518 3.5 Federal Food, Drug, and Cosmetic Act. All deliveries shall conform in every respect to the provisions of the Federal Food, Drug, an

44、d Cosmetic Act and regulations promulgated thereunder. 3.6 Plant qualification. The product shall be prepared, processed, and packaged in establishments meeting the requirements of Title 21, Code of Federal Regulations, Part 110, “Current Good Manufacturing Practice in Manufacturing, Processing, Pac

45、kaging or Holding of Human Foods“, and the plant sanitation requirements of the appropriate Government inspection agency. 4. QUALITY ASSURANCE PROVISIONS 4.1 Contractors responsibility. Inspection and acceptance by the USDA shall not relieve the contractor of obligation and responsibility to deliver

46、 a product complying with all requirements of this document. shall assure product compliance prior to submitting the product to the USDA for any inspection. The contractor 4.2 Inspection and certification. Product acceptability shall be determined by USDA. The USDA will determine the degree of super

47、vision necessary to assure compliance with the requirements of this document. 8 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-C-43205G 7 U 3793706 0332557 7 U MIL-C-43205G 4.3 Quality conformance inspection. Unless otherwise specified, sampling

48、 for inspection shall comply with MIL-STD-105. 4.3.1 Component and material inspection. In accordance with 4.1, components and materials shall be inspected in accordance with all the requirements of referenced documents unless otherwise excluded, amended, modified, or qualified in this document or a

49、pplicable purchase document. 4.3.1.1 Ingredient and component examination. Conformance of ingredients and components to identity, condition, and other requirements specified in 3.1 shall be certified by the ingredient supplier or ingredient manufacturer, or compliance shall be evident by examination of pertinent labels, markings, U.S. Grade Certificates, certificates of analyses, or