INCH-POUND

MIL-DTL-32221C

14 August 2020

SUPERSEDING

MIL-DTL-32221B

2 July 2015

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 specification 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 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: 

Department of the Army, FCDD-SCC-EMR, Combat Capabilities Development 

Command-Soldier Center, 10 General Greene Avenue, Natick, MA 01760-5056 or 

emailed to elizabeth.r.painter2.civ@mail.mil. Since contact information can change, you 

may want to verify the currency of this address information using the ASSIST Online 

database at https://assist.dla.mil.

AMSC N/A FSC 8920

DISTRIBUTION STATEMENT A. Approved for public release; distribution is unlimited.
MIL-DTL-32221C

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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 additional 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 documents.

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 documents 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 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, 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 Methods of Analysis (OMA) of AOAC International
MIL-DTL-32221C

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(Copies of this document are available from www.aoac.org or AOAC International, 2275 

Research Boulevard, Suite 300, Rockville, MD 20850-3250.)

 AMERICAN ASSOCIATION OF CEREAL CHEMISTS (AACC)

Approved Methods 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 Inspection 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. Washington, 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 obtained.

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 plan to or actually produce the product using different raw material or process 

methodologies from the approved product standard, which result in a product noncomparable 

to the product standard, the contractor shall submit a replacement FA or PDM for approval. 

In any event, all product produced 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, 
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and 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. Alternatively, 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 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 level.

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. Solid non-hydrogenated shortening shall be made from refined, 

bleached, deodorized palm oil commonly used by the baking industry and shall have a free 

fatty acid content of less than or equal to 0.1 percent, a Peroxide Value of less than or equal 

to 1 meq/kg, and a Mettler Dropping Point between 106 to 114°F. The shortening shall be a 

creamy, opaque white oil that possesses a bland clean odor and flavor. The shortening may 

contain regulated additives/ingredients. Shortening used for greasing dough trough, dough 

pieces, or baking molds shall conform to the above requirements.

3.2.1.4 Maple flakes. For type I, the maple flakes shall have a flake size of 10.0 by 4.0 

by 1.9 mm. Flakes shall be a medium brown color with a maple odor and flavor (see 6.2.1). 

3.2.1.5 Cinnamon flakes. For types I, II, and III, the cinnamon flakes shall have a flake 

size of 10.0 by 4.0 by 1.9 mm. Flakes shall be a medium brown to dark brown color with a

cinnamon odor and flavor (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 baker’s yeast instant dry. 

Compressed yeast shall not be used.

3.2.1.8 Salt. Salt shall be iodized, white, refined sodium chloride with or without anticaking agents. 

3.2.1.9 Emulsifier. The emulsifier shall be sucrose fatty acid esters complying with the 
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21 CFR Part 172.859 and shall be limited to sucrose ester stearate having a HydrophilicLipophilic Balance (HLB) number of approximately sixteen.

3.2.1.10 French toast flavor. For type I, the appearance shall be an off-white colored 

powder with a sweet maple and French toast odor and flavor (see 6.2.3).

3.2.1.11 Gum arabic. Gum arabic shall 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 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 141 to 147°F 

(61 to 64oC) (see 6.2.4).

3.2.1.15 FD&C Yellow #5 Alum Lake. The lake shall be a yellow, water insoluble 

pigment made by absorbing FD&C Yellow #5 dye on a substrate of Alumina. The pure dye 

range shall be 35 to 42 percent (see 6.2.5).

3.2.1.16 Vital wheat gluten. Vital wheat gluten shall have a protein content (N x 5.7) of 

not less than 71.0 percent and a moisture content of not more than 6.5 percent.

3.2.1.17 Oxidizer/conditioner/mix reducer. For type II, the oxidizer/conditioner/mix 

reducer shall be Im-Prove 200 or equal complying with the Food Chemicals Codex (see 

6.2.6). NOTE: Optional for types I, III, IV, and V.

3.2.1.18 Sugar, white, granulated. For type II, sugar shall be white, refined, granulated 

cane or beet sugar, or a combination thereof.

3.2.1.19 Butter flavor. For type II, the butter flavor shall be a yellow powder with a 

creamy artificial butter odor and flavor (see 6.2.7).

3.2.1.20 Blueberry flavor. For type IV, the appearance shall be a white colored powder 

with a blueberry odor and flavor (see 6.2.8).

3.2.1.21 Blueberry flakes. For type IV, the blueberry flakes shall have a flake size of 

10.0 by 4.0 by 1.9 mm. Flakes shall be a white to an off-white color with a blueberry odor 

and flavor (see 6.2.9).
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3.2.1.22 Strawberry mini flakes. For type V, the strawberry mini flakes shall have a flake 

size of 10.0 by 4.0 by 1.9 mm. Flakes shall be a medium red color with a strawberry odor and 

flavor (see 6.2.10).

3.3 Preparation and processing.

3.3.1 Preparation of bread. 

3.3.1.1 Preparation of type I, Filled French toast dough. The bread shall be formulated 

from the following ingredients in the proportions specified:

Ingredient Percent by weight

Flour 1/ 2 46.6

Water 1/ 25.2

Shortening 7.8

Maple flakes 6.0

Cinnamon flakes 4.7

Glycerol 4.6

Yeast (instant dry only) 1/ 1.8

Salt 1.1

Emulsifier 0.7

French toast flavor 0.5

Gum arabic 0.5

Calcium sulfate 0.2

Xanthan gum 0.2

Sorbic acid, encapsulated 0.09

FD&C Yellow #5 Alum Lake 0.01

1/ The percent by weight of flour, water and yeast may be adjusted, if necessary, to 

compensate for in-plant processing equipment, humidity and temperature conditions.

2/ Oxidizer/conditioner/mix reducer ingredient may be used in an amount no greater than 0.5 

percent of the total formula weight. If the oxidizer/conditioner/mix reducer ingredient is 

used, the proportion of the flour ingredient shall be decreased by 0.5 percent of the total 

formula weight to ensure the total formula weight equals 100 percent.

The bread shall be manufactured by the straight dough method. The following 

procedure has been shown to produce product meeting the end item requirements:

 a. Begin with lowest mixing speed.

 b. Mix all dry ingredients except flavor flakes.

 c. Add shortening and mix to crumble consistency.
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 d. Add water and mix until incorporated.

 e. Add glycerol and mix until dough forms ball.

 f. Increase speed and continue mixing until dough develops.

 g. Add the maple and cinnamon flakes at the last stage of dough development.

 h. Chill dough sufficiently such that it will sheet into pieces that will meet end item 

requirements.

3.3.1.2 Preparation of type II, cinnamon bun dough. The bread shall be formulated from 

the following ingredients in the proportions specified:

Ingredient Percent by weight

Flour 1/ 47.5

Water 1/ 25.8

Shortening 8.2

Glycerol 6.0

Cinnamon flakes 4.7

Yeast (instant dry only) 1/ 1.9

Sugar 1.9

Salt 1.2

Emulsifier 0.9

Oxidizer/conditioner/mix reducer 0.5

Gum arabic 0.5

Vital wheat gluten 0.3

Calcium sulfate 0.24

Xanthan gum 0.23

Sorbic acid, encapsulated 0.09

Butter flavor 0.03

FD&C Yellow #5 Alum Lake 0.01

1/ The percent by weight of flour, water and yeast may be adjusted, if necessary, to 

compensate for in-plant processing equipment, humidity and temperature conditions.

The bread shall be manufactured by the straight dough method. The following 

procedure has been shown to produce product meeting the end item requirements:

 a. Begin with lowest mixing speed.

 b. Mix all dry ingredients except flavor flakes.

 c. Add shortening and mix to crumble consistency.

 d. Add water and mix until incorporated.

 e. Add glycerol and mix until dough forms ball.

 f. Increase speed and continue mixing until dough develops.

 g. Add the cinnamon flakes at the last stage of dough development.
MIL-DTL-32221C

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 h. Chill dough sufficiently such that it will sheet into pieces that will meet end item 

requirements.

3.3.1.3 Preparation for type III, apple turnover dough. The bread shall be formulated 

from the following ingredients in the proportions specified:

Ingredients Percent by weight

Flour, bread 1/ 2 46.9

Water 1/ 29.1

Shortening 7.9

Cinnamon flakes 6.6

Glycerol 4.7

Yeast (instant dry only) 1/ 1.9

Salt 1.2

Emulsifier 0.7

Gum arabic 0.5

Calcium sulfate 0.2

Xanthan gum 0.2

Sorbic acid, encapsulated 0.09

FD&C Yellow #5 Alum Lake 0.01

1/ The percent by weight of flour, water and yeast may be adjusted, if necessary, to 

compensate for in-plant processing equipment, humidity and temperature conditions.

2/ Oxidizer/conditioner/mix reducer ingredient may be used in an amount no greater than 0.5 

percent of the total formula weight. If the oxidizer/conditioner/mix reducer ingredient is 

used, the proportion of the flour ingredient shall be decreased by 0.5 percent of the total 

formula weight to ensure the total formula weight equals 100 percent.

The bread shall be manufactured by the straight dough method. The following 

procedure has been shown to produce product meeting the end item requirements:

 a. Begin with lowest mixing speed.

 b. Mix all dry ingredients except flavor flakes.

 c. Add shortening and mix to crumble consistency.

 d. Add water and mix until incorporated.

 e. Add glycerol and mix until dough forms ball. 

 f. Increase speed and continue mixing until dough develops.

g. Add cinnamon flakes at last stage of dough development. Time to develop varies on 

batch size and mixer.

 h. Chill dough sufficiently such that it will sheet into pieces that will meet end item 

requirements.
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3.3.1.4 Preparation for type IV, blueberry turnover dough. The bread shall be formulated 

from the following ingredients in the proportions specified:

Ingredients Percent by weight

Flour, bread 1/ 2 47.6

Water 1/ 29.6

Shortening 8.0

Blueberry flakes 5.0

Glycerol 4.7

Yeast (instant dry only) 1/ 1.9

Salt 1.2

Emulsifier 0.8

Gum arabic 0.5

Blueberry flavor 0.2

Calcium sulfate 0.2

Xanthan gum 0.2

Sorbic acid, encapsulated 0.09

FD&C Yellow #5 Alum Lake 0.01

1/ The percent by weight of flour, water and yeast may be adjusted, if necessary, to 

compensate for in-plant processing equipment, humidity and temperature conditions.

2/ Oxidizer/conditioner/mix reducer ingredient may be used in an amount no greater than 0.5 

percent of the total formula weight. If the oxidizer/conditioner/mix reducer ingredient is 

used, the proportion of the flour ingredient shall be decreased by 0.5 percent of the total 

formula weight to ensure the total formula weight equals 100 percent.

The bread shall be manufactured by the straight dough method. The following procedure has 

been shown to produce product meeting the end item requirements:

 a. Begin with lowest mixing speed.

 b. Mix all dry ingredients except flavor flakes.

 c. Add shortening and mix to crumble consistency.

 d. Add water and mix until incorporated.

 e. Add glycerol and mix until dough forms ball.

 f. Increase speed and continue mixing until dough develops.

 g. Add blueberry flakes at last stage of dough development. Time to develop varies on 

batch size and mixer.

 h. Chill dough sufficiently such that it will sheet into pieces that will meet end item 

requirements.
MIL-DTL-32221C

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3.3.1.5 Preparation for type V, cherry turnover dough. The bread shall be formulated 

from the following ingredients in the proportions specified:

Ingredients Percent by weight

Flour, bread 1/ 2/ 47.71

Water 1/ 29.62

Shortening 8.02

Strawberry flakes 5.01

Glycerol 4.75

Yeast (instant dry only) 1/ 1.89

Salt 1.19

Emulsifier 0.76

Gum arabic 0.47

Calcium sulfate 0.23

Xanthan gum 0.23

Sorbic acid, encapsulated 0.11

FD&C Yellow #5 Alum Lake 0.01

1/ The percent by weight of flour, water and yeast may be adjusted, if necessary, to 

compensate for in-plant processing equipment, humidity and temperature conditions.

2/ Oxidizer/conditioner/mix reducer ingredient may be used in an amount no greater than 0.5 

percent of the total formula weight. If the oxidizer/conditioner/mix reducer ingredient is 

used, the proportion of the flour ingredient shall be decreased by 0.5 percent of the total 

formula weight to ensure the total formula weight equals 100 percent.

The bread shall be manufactured by the straight dough method. The following 

procedure has been shown to produce product meeting the end item requirements:

 a. Begin with lowest mixing speed.

 b. Mix all dry ingredients except flavor flakes.

 c. Add shortening and mix to crumble consistency.

 d. Add water and mix until incorporated.

 e. Add glycerol and mix until dough forms ball.

 f. Increase speed and continue mixing until dough develops.

 g. Add strawberry flakes at last stage of dough development. Time to develop varies on 

batch size and mixer.

 h. Chill dough sufficiently such that it will sheet into pieces that will meet end item 

requirements.

3.3.2 Inspection of fillings.
MIL-DTL-32221C

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3.3.2.1 All filling mixtures shall be cooled at room temperature and not refrigerated. The 

fillings shall be used in the final product or frozen within 60 days. See Section 6 NOTES for 

suggested filling formulations.

3.3.2.2 The filling mixture water activity (aw) shall not be greater than 0.84. A Certificate 

of Analysis (CoA) is required.

3.3.2.3 If frozen, the fillings shall be held at 0°F (-18°C) or below for not more than 180 

days. A Certificate of Conformance (CoC) is required.

3.3.3 Preparation of filled bakery item.

3.3.3.1 Sheeting and filling. The chilled dough shall be sheeted into pieces of sufficient 

weight and filled to ensure compliance with finished product net weight requirements.

3.3.3.2 Forming.

3.3.3.2.1 Type I. For type I, the filling weight shall be a minimum of 1.1 ounces (31.2 

grams). The formed product made with a dough weight of 3.0 ounces (85.0 grams) and filling 

weight of 1.1 ounces (31.2 grams) and a final product weight of 4.1 ounces (116.2 grams) 

prior to proofing and baking have been shown to meet end item requirement weights.

3.3.3.2.2 Type II. For type II, the filling weight shall be a minimum of 0.8 ounces 

(22.7.grams). The formed product made with a dough weight of 3.3 ounces (93.6 grams) and 

filling weight of 0.8 ounces (22.7 grams) and a final product weight of 4.1 ounces (116.2 

grams) prior to proofing and baking have been shown to meet end item requirement weights.

3.3.3.2.3 Types III, IV and V. For types III, IV and V, the filling weight shall be a 

minimum 1.3 ounces (38 grams). The formed product made with a dough weight of 2.3

ounces (63 grams) and filling weight of 1.3 ounces (38 grams) and a final product weight of 

3.6 ounces (101 grams) prior to proofing and baking have been shown to meet end item 

requirement weights.

3.3.3.3 Proofing. The formed product shall be proofed at 90 to 100oF (32 to 38oC) and 75 

to 100 percent relative humidity (RH) for 40 to 70 minutes. Fluctuations due to opening and 

closing of proof box doors are acceptable as long as end item requirements are met.

3.3.3.4 Baking. The proofed product shall be fully baked to a minimum internal 

temperature of 180°F (82°C) and until the exterior is a uniform medium golden-brown.
MIL-DTL-32221C

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3.4 Packaging methods. A continuous method shall be used. One unit of a filled bakery 

item and one oxygen scavenger shall be placed into the pouch. The internal temperature of 

the product shall be not less than 80oF (27oC) or greater than 120oF (49oC).

3.4.1 Oxygen scavenger. The oxygen scavenger shall be constructed of materials that are 

safe for direct food contact. The oxygen scavenger shall be in compliance with all applicable 

FDA regulations.

3.5 Finished product requirements. The finished product shall comply with the following 

requirements:

a. There shall be no foreign materials such as, but not limited to dirt, insect parts,

hair, glass, wood, or metal.

b. There shall be no foreign odors or flavors such as, but not limited to burnt, scorched,

rancid, sour, stale, musty or moldy.

c. There shall be no foreign color to the product.

d. For types I and II, no individual pouch shall contain less than 3.5 ounces (99 grams).

For types III, IV, and V, no individual pouch shall contain less than 3.1 ounces (88 grams).

e. Each pouch shall contain one intact unit of filled bakery item and one intact oxygen 

scavenger.

f. The water activity (aw) for any individual pouch shall not be greater than 0.86 when

measured at 77oF (25oC).

g. The oxygen content of the filled and sealed pouch shall not exceed 0.30 percent after 

48 hours from time of sealing.

h. The texture of the bread shall not be excessively dry or crumbly and shall not be

excessively moist or gummy.

i. The bread shall be slightly dense and have a uniform cell structure.

j. The bread shall show no evidence of compression streaks.

k. The crust color shall be a uniform medium golden-brown.

l. The crust shall show no evidence of excessive flour dusting.
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m. The filling shall not be excessively thin or not runny.

n. The filled bakery items shall not have filling leakage through the bread portion of the 

product.

o. The type I product shall have a sweet maple and French toast odor and flavor and shall 

have a light to medium golden-brown colored gel matrix.

p. For type I, the crust shall have visible dark brown maple flakes.

q. The type II, product shall have a sweet cinnamon odor and flavor and shall have a 

medium to dark brown colored gel matrix.

r. For types II and III, the crust shall have visible dark brown cinnamon flakes.

s. For type III, the product shall have a sweet, cooked apple pie odor and flavor and shall 

have visible apple pieces throughout the tan to pale yellow colored gel matrix.

t. For type IV, the product shall have a sweet, cooked blueberry odor and flavor and shall

have visible blueberry pieces throughout the dark blue to purple colored gel matrix.

u. For type V, the product shall have a sweet, slightly tart, cooked cherry odor and flavor 

and shall have visible cherry pieces throughout the cherry-red colored gel matrix.

v. For type V, the crust shall have visible medium red to dark red fruit flakes.

w. For types I and II, the product shall be a square or rectangular shape.

x. For types III, IV, and V, the product shall be a half circle shape.

3.5.1 Palatability and overall appearance. The finished product shall be equal to or better 

than the approved product standard (see 6.1) in palatability and overall appearance.

3.6 Plant qualifications. The product shall be prepared, processed and packaged in 

establishments meeting the requirements of 21 CFR Part 110 “Current Good Manufacturing 

Practice in Manufacturing, Processing, Packaging, or Holding of Human Food”, and the plant 

sanitation requirements of the appropriate Government inspection agency.

3.7 Federal Food, Drug, and Cosmetic Act. All deliveries shall conform in every respect 

to the provisions of the Federal Food, Drug, and Cosmetic Act and regulations promulgated 

thereunder.
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4. VERIFICATION 

4.1 Classification of inspections. The inspection requirements specified herein are 

classified as follows:

a. Product standard inspection (see 4.2).

b. Conformance inspection (see 4.3).

4.2 Product standard inspection. The first article or product demonstration model shall be 

inspected in accordance with the provisions of this document and evaluated for appearance, 

odor, flavor, and texture. Any failure to conform to the performance requirements or any 

appearance or palatability failure shall be cause for rejection of the lot.

4.2.1 Periodic review evaluation. The approved first article or product demonstration 

model shall be used as the product standard for periodic review evaluations. All food 

components that are inspected by the USDA shall be subject to periodic review sampling and 

evaluation. The USDA shall select sample units during production of contracts and submit 

them to the following address for evaluation:

DEPARTMENT OF THE ARMY

FCDD-SCC-EMR

COMBAT CAPABILITIES DEVELOPMENT COMMAND-SOLDIER CENTER

10 GENERAL GREENE AVENUE

NATICK, MA 01760-5056

One lot shall be randomly selected during each calendar month of production or as otherwise 

specified in the contract. Three (3) sample units of each item produced shall be randomly 

selected from that one production lot. The three (3) sample units shall be shipped to Natick 

within five (5) working days from the end of the production month from which they are 

randomly selected and upon completion of all USDA inspection requirements. The sample 

units will be evaluated for overall quality against the current first article or product 

demonstration model.

4.2.2 Product examination. The filled and sealed pouches shall be conditioned to 70 to 

80oF (21 to 27oC) and examined for the defects listed in table I. The lot size shall be 

expressed in pouches. The sample unit shall be the contents of one pouch. Utilizing the 

double sampling plans indicated in ANSI/ASQ Z1.4, the inspection level shall be S-3 and the 

acceptable quality level (AQL), expressed in terms of defects per hundred units, shall be 1.5 

for major defects and 4.0 for minor defects.
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4.3 Conformance inspection. Conformance inspection shall include the examinations of 

4.2.1, 4.3.1, 4.3.2, and the tests of 4.4.1 and 4.4.2.

4.3.1 Component and material inspection. Components and materials shall be inspected 

in accordance with all the requirements of referenced documents unless otherwise excluded, 

amended, modified, or qualified in this specification or applicable purchase document.

4.3.2 Ingredient and component examination. Conformance of ingredients and 

components to identity, condition, and other requirements specified in 3.2 shall be certified 

by the ingredient supplier or ingredient manufacturer, and compliance shall be verified by 

examination of pertinent labels, markings, US Grade Certificates, Certificates of Analyses

(CoA), or other such valid documents acceptable to the inspection agency. If necessary, each 

ingredient shall be examined organoleptically or inspected according to generally recognized 

test methods such as the standard methods described in the Official Methods of Analysis 

(OMA) of AOAC International and in the Approved Methods of the American Association 

of Cereal Chemists, to determine conformance to the requirements. Any nonconformance to 

an identity, condition, or other requirement shall be cause for rejection of the ingredient or 

component lot or of any involved product.

TABLE I. Product defects 1/ 2/

Category Defect

Major Minor

General

101 Product not type as specified.

201 Product shape not as specified.

102 Pouch does not contain one intact unit of filled bakery item or does not 

contain one intact oxygen scavenger. 3/

103 Tear or hole or open seal in oxygen scavenger. 

Bread 

104 Bread texture excessively dry and crumbly or excessively moist and

gummy.

202 Bread not slightly dense or not a uniform cell structure.

203 Bread shows evidence of compression streaks.
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TABLE I. Product defects 1/ 2/ - Continued

Category Defect

Major Minor

Crust

204 Crust color not a uniform medium golden-brown.

205 Crust shows evidence of excessive flour dusting.

Filling

206 Filling excessively thin or runny.

105 Leakage of filling from the bread portion of the product. 4/

Type I

106 Product does not have a sweet maple or not a French toast odor or flavor.

207 Product does not have a light to medium golden-brown colored gel matrix.

208 Crust contains no visible dark brown maple flakes.

Type II

107 Product does not have a sweet cinnamon odor or flavor.

209 Product does not have a medium to dark brown colored gel matrix.

210 Crust contains no visible dark brown cinnamon flakes.

Type III

108 Product does not have a sweet or not a cooked apple pie odor or flavor.

211 Crust contains no visible dark brown cinnamon flakes. 

212 Product does not have visible apple pieces throughout or not a tan to pale 

yellow colored gel matrix.
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TABLE I. Product defects 1/ 2/ - Continued

Category Defect

Major Minor

Type IV

109 Product does not have a sweet or not a cooked blueberry odor or flavor. 

213 Product does not have visible blueberry pieces throughout or not a dark 

blue to purple colored gel matrix.

Type V

110 Product does not have a sweet or not a slightly tart or not a cooked cherry 

odor or flavor.

214 Crust contains no visible medium red to dark red fruit flakes. 

215 Product does not have visible cherry pieces throughout or not a cherry-red 

colored gel matrix.

Net weight 

216 For Types I and II, net weight of an individual pouch less than 3.5 ounces 

(99 grams). 5/

217 For Types III, IV, and V, net weight of an individual pouch less than 3.1 

ounces (88 grams). 5/

1/ Presence of any foreign materials such as, but not limited to dirt, insect parts, hair, glass, 

wood, or metal, or any foreign odors or flavors such as, but not limited to burnt, scorched, 

rancid, sour, stale, musty or moldy shall be cause for rejection of the lot.

2/ Finished product not equal to or better than the approved product standard in palatability 

and overall appearance shall be cause for rejection of the lot (see 3.5.1).

3/ Construction of the oxygen scavenger and compliance with FDA regulations will be 

verified by CoC.

4/ Filling leaking from an opening less than 1/2 inch is acceptable. 
MIL-DTL-32221C

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5/ The net weight of the filled and sealed pouches shall be determined by weighing each 

sample on a suitable scale tared with a representative empty pouch and one oxygen 

scavenger. Results shall be reported to the nearest 0.1 ounce or to the nearest 1 gram.

4.4 Tests. A CoA for the filling mixture aw is required (see 3.3.2). A CoC for filling 

storage time and temperature is required (see 3.3.2).

4.4.1 Water activity (aw) testing. Eight filled and sealed pouches shall be randomly 

selected from one production lot and tested for aw in accordance with the latest edition of the 

Official Methods of Analysis (OMA) of AOAC International, method 978.18, using an 

electric hygrometer system self temperature controlled at 77oF (25°C) or an equivalent 

instrument. Water activity shall be determined not less than 4 days but not more than 14 days 

after baking to allow moisture equilibration in the product. The sample unit shall be a 

specimen from the center of the product. Test results shall be reported to the nearest 0.01. 

Government verification will be conducted through actual testing by a Government 

laboratory. Any nonconforming aw result shall be cause for rejection of the lot (see 3.5).

4.4.2 Oxygen testing. Eight filled and sealed pouches shall be randomly selected from 

one production lot and individually tested for oxygen content. Testing shall be accomplished 

after the filled and sealed pouches have been allowed to equilibrate at room temperature for 

not less than 48 hours from the time of sealing. Test results shall be reported to the nearest 

0.01 percent. Any individual result not conforming to the oxygen content requirement in 3.5 

shall be classified as a major defect and shall be cause for rejection of the lot.

5. PACKAGING

5.1 Packaging. For acquisition purposes, the packaging requirements shall be as 

specified in the contract or order (see 6.1). When actual packaging of material is to be 

performed by DoD personnel, these personnel need to contact the responsible packaging 

activity to ascertain requisite packaging requirements. Packaging requirements are 

maintained by the Inventory Control Point’s packaging activity within the Military 

Department or Defense Agency, or within the Military Department’s System Command. 

Packaging data retrieval is available from the managing Military Department’s or Defense 

Agency’s automated packaging files, CD-ROM products, or by contacting the responsible 

packaging activity.

6. NOTES

(This section contains information of a general or explanatory nature that may be helpful, 

but is not mandatory.)

6.1 Acquisition requirements. Acquisition documents should specify the following:
MIL-DTL-32221C

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a. Title, number, and date of this specification.

b. Type of product required (see 1.2).

c. When other than first article or product demonstration model is required (see 3.1).

d. Provisions for approved product standard samples (see 3.5.1).

e. Packaging requirements (see 5.1).

6.2 Source information for bread ingredients.

6.2.1 Maple flakes. SensoryEffects Maple NT - 2471 mini flakes manufactured by 

Loders Croklaan, 24708 West Durkee Rd, Channahon, IL 60410 meets the requirements of 

3.2.1.4 and performs satisfactorily in this product.

6.2.2 Cinnamon flakes. SensoryEffects Cinnamon NT – 20259 mini flakes manufactured 

by Loders Croklaan, 24708 West Durkee Rd, Channahon, IL 60410 meets the requirements 

of 3.2.1.5 and performs satisfactorily in this product.

6.2.3 French toast flavor. Michaelok Artificial French Toast Flavor # 1466 manufactured 

by David Michael & Co, 10801 Decatur Road, Philadelphia, PA 19154 meets the 

requirements of 3.2.1.10 and performs satisfactorily in this product.

6.2.4 Sorbic acid, encapsulated. Encapsulated sorbic acid manufactured by Balchem 

Corporation, Slate Hill, NY 10973 meets the requirements of 3.2.1.14 and performs 

satisfactorily in this product.

6.2.5 FD&C Yellow #5 Alum Lake. No. 09609 FD&C Yellow #5 Alum Lake 35 to 42

percent manufactured by Sensient Colors, 2526 Baldwin Street, St. Louis, MO 63106 meets 

the requirements of 3.2.1.15 and performs satisfactorily in this product.

6.2.6 Oxidizer/conditioner/mix reducer. Im-Prove 200 manufactured by CARAVAN, 

Totowa, NJ 07512, meets the requirements of 3.2.1.17 and performs satisfactorily in this 

product.

6.2.7 Butter flavor. Butter flavor 4425-28 manufactured by Edlong, Elk Grove Village, 

IL 60007 meets the requirements of 3.2.1.19 and performs satisfactorily in this product.

6.2.8 Blueberry flavor. Blueberry flavor number 3535 manufactured by David Michael 

& Co., Inc., 10801 Decatur Road, Philadelphia, PA 19154 meets the requirements of 3.2.1.20

and performs satisfactorily in this product.
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6.2.9 Blueberry flakes. Mini No Color Blueberry Chips manufactured by SensoryEffects, 

24 North Clinton Street, Defiance, OH 43512 meets the requirements of 3.2.1.21 and 

performs satisfactorily in this product.

6.2.10 Strawberry mini flakes. Strawberry mini flakes product number 01489 

manufactured by SensoryEffects, 24 North Clinton Street, Defiance, OH 43512 meets the 

requirements of 3.2.1.22 and performs satisfactorily in this product.

 6.3 Filling formulas and ingredients. The following filling formulas and ingredients have 

been successfully made at the Combat Capabilities Development Command-Soldier Center

and a commercial manufacturer to produce end items meeting the requirements. Ingredient 

suppliers and available specific ingredients may change (companies bought out, part numbers 

change, ingredients no longer supplied, etc.). The following filling formulations are 

recommendations and have been proven successful.

6.3.1 Preparation of type I filling. The maple filling may be formulated and prepared 

from the following ingredients in the proportions specified:

Ingredient Percent by weight

High fructose corn syrup 32.7

Water 23.4

Crystalline dextrose 14.0

Imitation maple syrup 9.5

Corn syrup 9.3

Glycerol 4.7

Tapioca starch 2.8

Waxy maize starch 2.8

Imitation maple flavor 0.77

Moisture migration inhibitor 0.03

The following procedural steps have been shown to produce end items meeting the

requirements:

a. Premix starches, gum and dextrose to eliminate clumping.

b. Mix syrups to blend completely.

c. Add dry ingredients to syrup mixture slowly, stirring constantly. 

d. Mix in flavor and water. 

e. Heat mixture, add glycerol after mixture reaches at least 100°F (38°C).

f. Cook filling mixture to a water activity (aw) of 0.84.
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6.3.2 Preparation of type II filling. The cinnamon filling may be formulated and prepared 

from the following ingredients in the proportions specified:

Ingredient Percent by weight

High fructose corn syrup 36.3

Water 23.4

Crystalline dextrose 14.0

Corn syrup 12.0

Glycerol 5.0

Ground cinnamon 3.3

Tapioca starch 2.5

Waxy maize starch 2.5

Imitation vanilla flavor 0.97

Moisture migration inhibitor 0.03

The following procedural steps have been shown to produce end items meeting the 

requirements: 

a. Premix starches, gum and dextrose to eliminate clumping.

b. Mix syrups to blend completely.

c. Add dry ingredients to syrup mixture slowly, stirring constantly. 

d. Mix in flavor and water. 

e. Heat mixture, add glycerol after the mixture reaches at least 100°F (38°C).

f. Cook filling mixture to a water activity (aw) of 0.84. 

6.3.3 Preparation of type III filling. The apple filling may be formulated and prepared 

from the following ingredients in the proportions specified:

Ingredient Percent by weight

High fructose corn syrup 21.0

Water 20.9

Dried infused apple 20.9

Apple juice concentrate 11.0

Crystalline dextrose 10.7

Corn syrup 7.1

Glycerol 3.6

Tapioca starch 2.1

Waxy maize starch 2.1

Vanilla extract 0.56

Moisture migration inhibitor 0.02

Ground cinnamon 0.01

Apple flavor 0.01
MIL-DTL-32221C

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The following procedural steps have been shown to produce end items meeting the 

requirements:

a. Premix starches, gum and dextrose to eliminate clumping.

b. Mix syrups and fruit concentrate to blend completely.

c. Add dry ingredients to syrup mixture slowly, stirring constantly.

d. Mix in flavor and water. 

e. Heat mixture, add glycerol after the mixture reaches at least 100°F (38°C).

f. Cook filling mixture to a water activity (aw) of 0.84.

g. Stir in dried apples and cinnamon.

6.3.4 Preparation of type IV filling. The blueberry filling may be formulated and 

prepared from the following ingredients in the proportions specified:

Ingredient Percent by weight

High fructose corn syrup 21.1

Water 20.9

Blueberry juice concentrate 11.1

Crystalline dextrose 10.7

Infused dried cultivated blueberries 10.5

Infused dried cranberries, blueberry flavored 10.5

Corn syrup 7.1

Glycerol 3.6

Tapioca starch 2.14

Waxy maize starch 2.14

Blueberry flavor 0.19

Moisture migration inhibitor 0.02

Natural blue coloring agent 1/ 0.01

The following procedural steps have been shown to produce end items meeting the 

requirements:

a. Premix starches, gum and dextrose to eliminate clumping.

b. Mix syrups and fruit concentrate to blend completely.

c. Add dry ingredients to syrup mixture slowly, stirring constantly. 

d. Mix in flavor and water.

e. Heat mixture, add glycerol after the mixture reaches at least 100°F (38°C).

f. Cook filling mixture to a water activity (aw) of 0.84.

g. Stir in blueberry flavored infused dried cranberries and infused dried cultivated 

blueberries.
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1/ Artificial blueberry color has been shown to change to a green color during extended 

storage time, therefore, it is not recommended to be used in this filling.

6.3.5 Preparation of type V filling. The cherry filling may be formulated and prepared 

from the following ingredients in the proportions specified:

Ingredient Percent by weight

High fructose corn syrup 20.1

Water 19.9

Infused dried red tart cherries 14.9

Crystalline dextrose 10.2

Infused dried cranberries, cherry flavored 10.0

Corn syrup 6.8

Apple juice concentrate 5.4

Cherry juice concentrate 5.1

Glycerol 3.4

Tapioca starch 2.03

Waxy maize starch 2.03

Cherry flavor 0.11

Moisture migration inhibitor 0.02

Artificial red coloring agent 0.01

The following procedural steps have been shown to produce end items meeting the 

requirements:

a. Premix starches, gum and dextrose to eliminate clumping.

b. Mix syrups and fruit concentrates to blend completely.

c. Add dry ingredients to syrup mixture slowly, stirring constantly. 

d. Mix in flavor and water. 

e. Heat mixture, add glycerol after the mixture reaches at least 100°F (38°C).

f. Cook filling mixture to a water activity (aw) of 0.84. 

g. Stir in cherry flavored infused dried cranberries and infused dried red tart cherries.

6.4 Oxygen scavenger. Oxygen scavenger suitable for the purpose may be obtained from 

the Multiform Desiccants, Inc., Buffalo, NY 14224. Other approved oxygen scavengers may 

be used.

6.5 Shelf life. This specification covers items where shelf life is a consideration. 

Specific shelf-life requirements should be specified in the contract or purchase order. The 

shelf-life codes are contained in the Federal Logistics Information System Total Item Record. 

Additive information for shelf-life management may be obtained from DoD 4140.27-M; 

Shelf-life Management Manual, or the designated shelf-life Points of Contact (POC). The 
MIL-DTL-32221C

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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 Program can be contacted through the DoD ShelfLife Management website: http://www.shelflife.hq.dla.mil/.

6.6 Subject term (key word) listing.

Combat field feeding

6.7 Changes from previous issue. Marginal notations are not used in this revision to 

identify changes with respect to the previous issue due to the extent of the changes.

Custodians: Preparing activity:

 Army - GL Army - GL

 Navy - SA

 Air Force – 35 (Project 8920-2020-001)

Review activities:

 Army - MD, QM

 Navy - MC

 DLA - SS

Civil agency: 

 USDA - SCP

 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 https://assist.dla.mil.