INSTRUCTIONS: In a continuing effort to make our standardization documents better, the DoD provides this torm tor use in
submitting comments and suggestions for improvements. All users of military standardization documents are invited to provide
suggestions. This form may be detached, folded along the lines indicated, taped along the loose edge (DO NOT STAPLE), and
mailed. In block 5, be as specific as possible about particular problem areas such as wording which required interpretation, was

ictive, loose, ambiguous, or was incompatible. and give proposed wording changes which would alleviate the
problems. Enter in block 6 any remarks not related to a specific paragraph of the document. If block 7 is filled out, an
acknowledgement will be mailed to you within 80 days to let you know that your comments were received and are being
considered.

NOTE: This form may not be used to request copies of documents, nor to request waivers, deviations, or clarification of
specification requirements on current contracts. Comments submitted on this form do not constitute or imply authorization
to waive any portion of the referenced document(s) or to amend contractual requirements.

(Fold along this line)

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DEPARTMENT OF THE ARMY
UNS Army Natick Research and Development Center | | | NO POSTAGE

Natick, Massachusetts 01760 NECESSARY
1F MAILED
IN THE
UNITED STATES

renacty ronenvare use esx | BUSINESS REPLY MAI

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POSTAGE WILL BE PAID BY THE DEPARTMENT OF THE ARMY

Commander

US Army Natick Research and Development Center
ATTN: STRNC~ES

Natick, MA 01760



MIL-C-43205G

4.4 Methods of inspection.

4.4.1 Chemical analyses. Chemical analyses shall be made in accordance
with table VII. Test methods are from either the Official Methods of Analysis
of the AOAC, the Official and Tentative Methods of the AOCS, or this document.

TABLE VIL. Chemical analyses

Test Source Method

Component:

Flour AOAC -

Ash Chapter: Cereal Foods Ash
Section: Wheat Flour

Protein Chapter: Cereal Foods Total Protein
Section: Wheat Flour

Moisture Chapter: Cereal Foods Air Oven Method

Section: Wheat Flour

Shortening (hydroge-
nated) and
shortening (high

solids)
Stability AOCS Cd-12-57
Peroxide value AOCS Cd-8~53
Free fatty acids AOCS Ca-5a-40
Oats AOAC —
Moisture Chapter: Cereal Foods Moisture
Section: Wheat, Rye, Oats,
Corn, Buckwheat,
Rice, and Barley
and their Products
except Cereal
Adjuncts
Tyrosinase See 4.4.2 Enzyme
enzyme

14


MIL-C-43205G

exceed 3 milliequivalents per kilogram, and free fatty acids shall not exceed
0.10 percent. It shall have an AOM stability of not less than 100 hours and a
typical solid fat index as follows:

Temperature (°F) Percent solids
50 80
70 80
80 80
92 80
100 77
110 62

3.1.6 Chemical 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 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 the
Inspection of Eggs and Egg Products (7 CFR Part 59).

3.1.8 Flavoring. Flavoring shall be vanilla, vanillin, or ethyl vanillin,
or combination 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 Definitions 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 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.


eo _ —
STANDARDIZATION DOCUMENT IMPROVEMENT PROPOSAL
(See Instructions - Reverse Side)
1. DOCUMENT NUMBER 2. DOCUMENT TITLE
| MIL-C-432056 Cookie Mix, Dry

Qa NAME OF SUBMITTING ORGANIZATION

4. TYPE OF ORGANIZATION (Mark one)

Oo VENDOR
CD user

b. ADDRESS (Street, City, State, ZIP Code}

[[] sanuractuner

(1 omen ispecity):

5. PROBLEM AREAS
4 Paragraph Number and Wording

b. Recommended Wording

¢ Reacon/Retionale for Recommendation

6. REMARKS.

=

Ja. NAME OF SU8MITTER (Last, Firet, MI) — Optional

&. WORK TELEPHONE NUMBER (Include Area
Code} — Optionai

¢. MAILING ADDRESS (Street, City, State, ZIP Coda) — Optional

@, DATE OF SUBMISSION (YYMMDD)

0D FORM 1426 — PREVIOUS EDITION iS OBSOLETE.

82 MAR
NATICK OP, 1 Apr 84

ce eee — a



MIL-C-43205G

5.4.1.2 Type III - Oatmeal cookies.

Directions for use.

Makes 100 cookies approximately 1 oz. each or 50 portions
(2 cookies each)

Cookie mix - 4 1b., 8 oz. (1 No. 10 can)
Water* - 8 fl. oz. (1 cup)
1. Blend cookie mix, bicarbonate of soda from pouch (discard

2.

3.

4.
*
consistency.

empty pouch), and water together, beating to stiff dough,
approximately 1 minute.

Drop approximately one level tablespoon of dough in rows 5 by
7 on lightly greased sheet pan.

Bake in preheated standard oven (375°F) for 12 minutes or ina
convection oven (approximately 325°F) for 8 to 10 mimutes (low
fan open vent) until lightly browned. Do not overbake.
(Adjust time for desired crispness.)

Remove cookies from pan while still warm.

Water may be increased or decreased slightly to give proper dough

VARIATIONS: Add variation ingredients to dry mix and

blend lightly before adding water.

Raisin cookies: Add 12 ounces soaked drained raisins.

Date-nut cookies: Add 1 1/2 teaspoons ciniamon, 6 ounces chopped

dates, 6 ounces unsalted chopped nuts.

enucuiale Ciaps Agu 12 LUllCYS Selli-sweeL cnocoLlate chips or

chocolate-flavored baking chips.

Spiced-nut: Add 8 ounces raisins, 4 teaspoons each of ground

cinnamon and nutmeg, 1 1/2 teaspoons ground
cloves, and 4 ounces unsalted chopped nuts.

Applesauce: Rehydrate 5 1/2 ounces of instant applesauce in

10 fluid ounces of water; add 2 teaspoons each of
ground cinnamon and nutmeg. Omit water from
basic recipe.

18


TABLE IIL.

MIL-C-43205G

Component tests ~ Continued

Let size Inspec- Results Test ref
Sample expressed tion Character- reported and rqmt
Component unit in level istic to paragraph 3
Shortening, One pound Pounds 8-2 Stability Pass or 3.1.5
hydroge- composite (AOM) fail 2/ 4.4.1
nated i/
Shortening, One pound Pounds s-2 Stability Pass or 3.1.5
high composite (AOM) fail 2/0 4.4.1
solids 1/
Solid fat Nearest 3.1.5
index O.1 4.4.1
percent
Oats, One pound Pounds $-2 Moisture Nearest 3.1.3
rolled composite 0.1 4.4.1
1/ percent
Enzyme Pass or 3.1.3
tyros~ fail 4.4.2
inase
Dextrin One pound Pounds S-2 Dextrose Nearest
composite equivalent O.1
i/ (reducing percent
sugar)
sugar)
Bicarbonate One pouch Pouches s-2 Leakuge Pass or 5.1.1
of soda fail 4.4.3
pouch
/ Derive composite from number of containers indicated by the inspection
level

2/1 failure,

report to nearest hour.

3/ Unless otherwise specified, a certificate of conformance shall be
submitted and will be acceptable for the stated requirement.

10


MIL-C-43205G

2/ Shall be unit packed separately (see 5.1.1).

3/ 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
weight, should be accounted for by increasing the sugar and the flour
in equal portions.

4/

2 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 more than 1.0 percent for sodium
silicoaluminate. If 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 from 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

Type Moisture (percent) Total fat (percent)
I Not more than 5.3 Not less than 13.5
IL Not more than 5.3 Not less than 12.0
iL Not more than 6.0 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 for
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.


MIL-C-43205G

3.1.14 Whey, modified, dry. Dry modified whey shall be derived by the
extraction of cheese whey in a USDA approved plant. The whey shall have been
spray dried and shall be free flowing. It shall be free from salmonella and
shall have been pasteurized before spray drying. The dry modified whey shall
meet the following requirements of chemical analyses:

a. Protein (N x 6.38) - not less than 15.0 percent.
b. Ash - 25.0 to 27.0 percent.

c. Moisture - not more than 5.0 percent.
d. pH (3% solution) - 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 I Type II Type III

Ingredients Chocolate Sugar Oatmeal
Oats - - 26.0
Sugar 35.5 41.4 33.8 -
Flour 39.49 40.99 19.0
Shortening,

hydrogenated 12.75 11.0 15.0 L/
Cocoa, powder,

medium fat 5.5 - -
Egg, dried,

whole 2.9 3.8 2.0
Dextrose - - 2.8
Bicarbonate

of soda 2/ 0.6 0.5 0.7
Sodium aluminum

phosphate 0.6 0.5 -
Salt 0.6 0.5 0.7
Flavoring 0.0L 0.01 -
Nonfat dry

milk 3/ 1.3 1.3 -
Dextrin 0.75 - -
Flow agents 4/ As required As required As required

/
/

}

Shortening 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).



MIL-C-43205G

5.4.2 Shipping containers. Shipping containers shall be marked in
accordance with MIL-STD-129.

5.4.3 Unit loads. Unit loads shall be marked in accordance with
MIL-L-35078.

6. NOTES

6.1 Ordering data. Acquisition documents should require the following:

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

b. Type of product required (see 1.2).

c. When continuous examination of formulation is required (see 4.3.2).
d. Level of preservation and packing required (see 5.1 and 5.2).

e. Type and class of unit load when specified (see 5.3).

6.2 Appropriate level of pack. Based on the conditions known or expected
to be encountered during shipment, handling, and storage of the specific item
being procured, the procuring activity should select the appropriate level of
pack in accordance with the criteria established in AR 700-15/NAVSUPINST
4030.28/AFR 71-6/MCO 4030.33A/DLAR 4145.7.

6.3 Subject term (key word) listing.

Baking
Cookies
Cookie mixes

6.4 Changes from previous issue. Asterisks are not used in this revision
to identify changes with respect to the previous issue due to the extensiveness
of the changes.

Custodians: Preparing activity:
Army - GL Amy - GL
Navy - SA
Air Force - 50 Project No. 8920-0471

Review activities:
Army - MD, TS

Navy - MC, MS
DP - SS

19


MIL-C-43205G

4.3 Quality conformance inspection. Unless otherwise specified, sampling
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 applicable 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 other such valid documents
acceptable to the inspection agency. In addition, prior to use, each
ingredient shall be examined organolepticaily, as necessary, to determine
conformance to the condition 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.

4.3.1.2 Component testing. In addition to any testing required by 4.3.1,
components shall be tested for characteristics listed in table III. Any
test result not conforming to the specified requirement shail be cause for
rejection of the related component. Use of such component shall be cause for
rejection of the involved quantity of finished product.

TABLE IIL. Component tests

Lot size Inspec- Results Test ref
Sample expressed tion Character- reported and rqmt
Component unit in level istic to paragraph 3/

Flour One pound Pounds S-2 Ash Nearest 3.1.1
composite 0.01 4.4.1
/ percent

Protein Nearest
0.1

percent

Moisture Nearest
0.1
percent


lan eneid:

MIL-C-43205G

4 August 1986
SUPERSED ING
MIL-C~43205F

30 December 1980

MILITARY SPECIFICATION
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 Department 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 I - Chocolate
Type IL - Sugar
Type IIL - Oatmeal

2. APPLICABLE DOCUMENTS
2.1 Government documents.

2.1.1 Documents. The following documents form a part of this 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 supplement thereto, cited
in the solicitation.

Beneficial comments (recommendations, 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, MA 01760-5014, by
using the self-addressed Standardization Document Improvement
Proposal (DD Form 1426) appearing at the end of this document or
by letter.

AMSC N/A FSC 8920

DISTRIBUTION STATEMENT A. Approved for public release; distribution is
unlimited.

ne lieve: boar nmmernisa: ac ensenirisesn

So pe peeeetrevenid

tan.



MIL-C-43205G

TABLE V. Product defects L/

Category Defect
Ma jor
101 Presence of lumps in product that do not break upon

application of light pressure with fingers

102 Product not free from rancid, sour, musty, or other
undesirable flavors or odors

103 Bicarbonate of soda pouch missing

104 Bicarbonate of soda pouch not placed as specified

105 Tear, hole, or open seal in bicarbonate of soda
pouch

106 Bicarbonate of soda pouch not clean

107 Mix not properly blended

vv Presence of any foreign material (e.g-., wood, glass, metal, paint,
insects or insect fragments, filth) shall be cause for rejection of the
lot.

4.3.3.3 Baked product examination. The cookies shall be prepared and baked
in accordance with the applicable directions for use in 5.4.1 except that only
an approximate l-pound roll of prepared dough from each sample unit need be
sliced and baked. One cookie from each sample unit shall be examined for the
defects in table VI. The inspection level shall be S-1, and the AQL,
expressed in terms of defects per hundred units, shall be 1.5.

12


MIL-C-43205G

4.3.2 In-process examination. Examination shall be performed to determine
conformance to 3.2. Formulation records shall be maintained. The assigned
Government inspector shall examine the records. When the Government inspector
is in the plant during production, he shall perform an examination of the
actual formulation. When specified (see 6.1), the Government inspector shall
perform continuous examination of the formulation procedure. Nonconformance
shall be cause for rejection of the involved finished product.

4.3.3 End item inspection. The lot size shall be expressed in units of
cans. The sample unit shall be one filled and sealed can.

4.3.3.1 Net weight examination. The cans of mix shall be examined for the
net weight defects in table IV. The inspection level shall be S-3, and the
acceptable quality level (AQL), expressed in terms of defects per hundred
units, shall be 2.5.

TABLE IV. Net weight defects

Category Defect
Minor
201 Net weight less than 4 pounds 14 1/2 ounces for type I and

type II cookie mix L
Net weight less than 4 pounds 6 1/2 ounces for type III
cookie mix Li

202 Weight of pouch contents (bicarbonate of soda) 5.0 percent
under or over specified net weight <!

u/ Lot shall be rejected if sample data indicates lot average net weight
per can is less than 5 pounds for type I or type II, or less than 4
pounds 8 ounces for type III. Weigh to the nearest 1/4 ounce.

2} Weigh to the nearest 0.1 gram.

4.3.3.2 Product examination. The contents of the cans shall be examined
for the defects in table V. The inspection level shall be S-3, and the AQL,
expressed in terms of defects per hundred units, shall be 1.5.

1L



MIL-C-43205G

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 II. Spread dimensions

Unbaked formed cookie Baked cookie
Type Flavor (inches) (inches)
I Chocolate 2 21/2 to 3 1/4
IL Sugar 2 2 3/4 to 31/2
{IL Oatmeal 21/2 3.1/4 to 3 5/8

3.5 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.

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, Packaging or Holding of Human Foods”, and the plant
sanitation requirements of the appropriate Government inspection agency.

4. QUALITY ASSURANCE PROVISIONS

4.1 Contractor's responsibility. Inspection and acceptance by the USDA
shall not relieve the contractor of obligation and responsibility to deliver a
product complying with all requirements of this document. The contractor
shall assure product compliance prior to submitting the product to the USDA
for any inspection.

4.2 Inspection and certification. Product acceptability shall be
determined by USDA. The USDA will determine the degree of supervision
necessary to assure compliance with the requirements of this document.



MIL-C-43205G

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, shali

acol Law. ous unless a epectfic exens tion

Leable ss and regulati a s sen
supersede applicable laws and regulations unless a specific exemption has been
obtained.

3. REQUIREMENTS

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-colors.

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 shall
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 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 combination 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 moisture and shall tect negative to tyrosinase (catechol

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 Active Oxygen Method (AOM). The nigh

solids shortening (type III only) shall be beaded shortening made from
hydrogenated vegetable oil. At time of use, peroxide values shall not
4



MIL-C-43205G

TABLE VII. Chemical analyses - Continued
Test Source Method
Dry mix:
Total fat AOAC -
Chapter: Cereal foods Crude Fat or
Section: Wheat, Rye, Oats, Ether Extract
Corn, Buckwheat,
Rice, Barley and
their Products
except Cereal
Adjuncts
Moisture AOAC -
Chapter: Sugar and Moisture
Sugar Products (Vacuum drying)
Section: Sugars and Sirups

4.4.2 Procedure for colorimetric test for tyrosinase (catechol oxidase)-
substrate-reagent.

a.

Prepare a 5 percent weight/volume aqueous solution of catechol in
distilled or deionized water.

Select approximately 1 pound of fresh green oat groats to be used
as a standard. Split the sample into two portions and autoclave
one portion of the groats at 15 psi steam pressure (250°F) for 16
hours to inactivate all enzyme activity. Dry these treated groats
and the sample to be tested to the approximate moisture level
corresponding to that of the untreated groats, approximately 11.5
percent moisture.

Grind the heat-treated sample to be tested, and then grind the
untreated groat samples through a medium screen in a Wiley mill in

this order. Keep three samples separate.

Weigh a 5-gram sample of each, and place each in a 250 mL Erlenmeyer
flask with 100 mL of distilled or deionized water.

15


MIL-C-43205G

5.2 Packing. Packing shall be level A, B, or C, as specified (see 6.1).

5.2.1 Level A, B, or C packing. The product, preserved as specified in
5.1, shall be packed in accordance with the acceptable requirements of
PPP-C-29.

5.3 Unit loading. When specified (see 6.1), shipping containers shall be
arranged in unit loads in accordance with MIL-L-35078. When unit loads are
strapped, strapping shall be limited to nonmetallic strapping except for type
IL, class F loads.

5.4 Labeling and marking.

5.4.1 Metal cans. Metal cans shall be labeled in accordance with
MIL-L-1497 and shall have the following directions for use lithographed on the
body of the can.

5.4.1.1 Type I - Chocolate and Type II - Sugar cookies.

Directions for use

Makes 100 cookies approximately 1 oz. each or 50 portions
(2 cookies each)

Cookie Mix - 5 pounds (1 No. 10 can)
Water* - 12 fl. oz. (1 1/2 cups)

1. Blend cookie mix, bicarbonate of soda from pouch (discard
empty pouch) and water, beat to stiff dough, approximately

1 minute.

2. Divide dough into 5 pieces about 18 ounces each.
Form into rolls; slice each roll into 20 pieces.

3. Place on lightly greased baking pan.

4. Flatten cookies to approximately 2 inch diameter.

5. Bake in preheated standard oven (375°F) for 12 to 14 minutes or
in a convection oven (approximately 325°F) for 8 to 10 mimtes
(low fan open vent).
Adjust time to give desired crispness.

6. Remove cookies from pan while still warm.

* Water may be increased or decreased slightly to give proper dough consistency.

W7


MIL-C-43205G

U.S. DEPARTMENT OF AGRICULTURE (USDA)
U.S. Standards for Grades of Nonfat Dry Milk (Spray Process)
Regulations Governing the Inspection of Eggs and Egg Products
U.S. Standards for Condition of Food Containers

(Application for copies should be addressed to the Director, Market Research
and Development Division, Agricultural Marketing Service, U.S. Department of
Agriculture, 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 DODISS specified in the solicitation. Unless otherwise
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

(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

(Application for copies should be addressed to the American Oil Chemists
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 association documents are generally
available for reference from libraries. They are also distributed among
technical groups and using Federal Agencies.)


MIL-C-43205G

SPECIFICATIONS
FEDERAL
PPP-C-29 - Canned Subsistence Items, Packaging Of
MILITARY
MIL-L-1497 - Labeling of Metal Cans for Subsistence Items
MIL-L-35078 - Loads, Unit: Preparation of Semiperishable
Subsistence Ttems; Clothing, Personal Equipment
and Equipage; General Specification For
STANDARDS,
MILITARY
MLL-STD-105 - Sampling Procedures and Tables for Inspection
by Attributes
MIL-STD-129 - Marking for Shipment and Storage

(Copies of documents required by contractors in connection with specific
acquisition functions should be obtained from the contracting activity or as
directed by the contracting officer.)

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 solicitation.

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 Chocr late and Cocoa Products
Definitions and Standards of Identity for Enriched Flours

(Application for copies should be addressed to the Superintendent of
Documents, U.S. Government Printing Office, Washington, DC 20402.)



MIL-C-43205G

TABLE VI. Baked product defects

Category Cookie mix type Defect

Major = LE EE

101 Xx Xx x Diameter not as specified (see 3.4.2) u/

102 xX x x Tough and hard

103 xX Color not a rich golden brown

104 x Not characteristic chocolate color

105 x Not rich, creamy color with brown edges and
bottom

106 xX xX x Peaked

1/ Measure to the nearest 1/8 inch.

4.3.3.4 Moisture and fat content testing. The contents of the cans shall
be tested as specified in 4.4.1 for conformance to the moisture and total fat
requirements specified in 3.4.1. The sample for testing shall be a l-pound
composite prepared from the contents of the number of cans indicated by
inspection level S-2. Moisture and total fat shall be reported to the nearest
0.1 percent. Any test failure shall be classified as a major defect and be
cause for rejection of the lot.

4.3.3.5 Pouch leakage testing. Pouches shall be tested for leakage by the
method described in 4.4.3. A leaker shall be a major defect. The inspection
level shall be S-3 and the AQL, expressed in terms of defects per hundred
units, shall be 0.65.

4.3.4 Examination of cans. Examination of cans shall be in accordance
with the applicable requirements of United States Standards for Conditon of
Food Containers, except can labeling shall be examined in accordance with
MIL-L-1497.

4.3.5 Packing inspection. The packing inspection for the section 5
requirements shall be in accordance with the applicable quality assurance
provisions of PPP-C-29, except the marking defects of shipping containers
shall be classified as follows: Major: National stock number, item
description, contract number or date of pack missing, incorrect, or illegible.
Minor: Other required markings missing, incorrect, or illegible.

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MIL-C-43205G

e. Mix well, stopper the flasks, and incubate for 1 hour at 37°C ina
water bath.

f. Agitate each flask once, and filter their contents through a Whatman
No. 1 filter paper. The aqueous extract can be centrifuged first to
facilitate filtering, if necessary. Discard the first 5 to 10 mL
of filtrate, collect the remainder in a 125 mL Erlenmeyer flask,
and save for assay.

g- Pipette a 20 mL aliquot of each of the samples into 50 mL Erlemeyer
flasks, and add 1 mL of the 5 percent catechol solution to each. Mix
well, and allow to stand for 15 minutes.

h. The green groats sample will develop a positive brownish-yellow to
pinkish-brown color, while the standard (heat treated) control should
be nearly colorless, as well as the oat sample for incorporation into
the cookie mix.

4.4.3 Leakage. The filled pouch shall be tested for leakage by submerging
in water, contained in a dessicator or other suitable container, and by
maintaining a vacuum of 10 inches of mercury atmospheric pressure 29.9 inches
(absolute pressure) for at least 30 seconds. A leak consists of a steady
progression of bubbles. Isolated bubbles caused by entrapped air are not
considered signs of leaks.

5. PACKAGING

5.1. Preservation. The product shall be preserved in accordance with level
A or C, as specified (see 6.1).

5.1.1 Level A or C. A net weight of 5 pounds of type I and type II product
and 4 pounds, 8 ounces of type LII product shall be unit packed in a style of
metal can desired in accordance with the applicable requirements of PPP-C-29
for the level specified, except that the body and ends of the can shall have
enameled interiors. A tolerance of minus 1 1/2 ounces will be allowed in any
one container, provided that the average net weight of the cans inspected in
accordance with table LV is not less than the specified net weight for the
respective type. The required amount of bicarbonate of soda (see 3.2.1) shall
be separately unit packed in a foil laminated pouch. The pouch shall be
hermetically sealed and shall not leak when tested in accordance with 4.4.3.
The pouch shall be marked with the net weight of contents calculated from the
formula as specified in 3.2.1 and the type of mix with which it will be used.
The sealed pouch of bicarbonate of soda shall be placed on either end (top or
bottom) of the container before final sealing of the can. The words “open
other end” shall be placed on the end opposite that containing the pouch of
bicarbonate of soda.

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