MIL-C-44072C
| Polyoxyethylene (20) sorbitan monostearate | Not more than 0.5 |
| Sugar | Not more than 48.5 |
| Salt (per 100 pounds of coating) | 2 ounces |
| Vanillin (per 100 pounds of coating) | 1 ounce |
1/ The coating shall be enriched with vitamins in not less than the following amounts:
| Thiamine (as thiamine mononitrate) | 8.0 mg per pound |
| Pyridoxine (as pyridoxine hydrochloride) | 8.0 mg per pound |
| Ascorbic acid (vitamin C) | 320.0 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 represent after-processing values.)
3.3.11 Chocolate coating preparation. The formula for chocolate coating shall be blended on a dry-solids basis. Sorbitan monostearate and polyoxyethylene (20) sorbitan monostearate shall be melted, mixed with the added fat and the dry-solids blend and brought to a temperature of not less than 1500F. The mixture shall be held at that temperature or higher for a period of at least 30 minutes. The coating shall be refined (20 microns or less, 7/10,000 inch) so that is has a smooth mouthfeel without grittiness. The coating shall be such that, when the vacuum packaged product (at least 72 hours after manufacture) is held at a temperature of 1000F for two hours, the product can be easily removed from the bag without loss of coating. The product shall be allowed to cool at a temperature between 400F and 700F, for resolidification to occur, for approximately one hour prior to performing the test. The chocolate coating shall be Salmonella free (see 4.5.1.4).
3.4 Finished product requirements (brownies and oatmeal cookies). The finished product shall comply with the following requirements, as applicable:
a. There shall be no foreign material such as, but not limited to, dirt, insect parts, hair, wood, glass, or metal.
b. There shall be no foreign odor or flavor such as, but not limited to, burnt, scorched, stale, sour, rancid, musty, or moldy.
c. There shall be no color foreign to the product.
d. Chocolate coating shall completely cover the product.
e. Product shall not be broken or crushed.
f. The dimensions of the coated brownie shall not exceed 3-1/2 inches by 2-1/2 inches by 5/8 inch.
g. The weight of the coated brownie shall be not less than 46 grams.
h. The texture of the brownie shall be firm but not hard.
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