MIL-C-44072C
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NATIONAL ACADEMY OF SCIENCES
Food Chemicals Codex
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2.3 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 First article. When specified (see 6.1), a sample shall be subjected to first article inspection (see 6.2), in accordance with 4.4.
3.2 Ingredients. All ingredients shall be clean, sound, wholesome, and free from foreign material, evidence of rodent or insect infestation, extraneous material, off-odors, off-flavors, and off-colors.
3.2.1 Sugar. Sugar shall be white, refined, granulated, cane or beet sugar. Powdered sugar of equivalent quality may be substituted for part of the granulated sugar in the brownie formula to control spread.
3.2.2 Oatmeal. Oatmeal shall be the commercial product known as quick cooking oatmeal. It shall have natural rolled oat flavor and odor and shall be clean and free from burned particles, rancid, musty, sour, or other undesirable flavors and odors.
3.2.3 Flour. Flour for brownies shall be enriched wheat flour made from hard or soft wheat, shall be bleached or unbleached, and shall be of the commercial grade known as bread flour. For the oatmeal cookies, the flour shall be from soft wheat, shall be of the type know as cookie flour, and shall be enriched, bleached or unbleached.
3.2.4 Shortening, hydrogenated. Shortening shall be a refined, hydrogenated vegetable oil or combination of refined vegetable oils which are in common use by the baking industry. Coconut and palm kernel oils may be used only in the coating. The shortening shall have a stability of not less than 100 hours as determined by the Active Oxygen Method (AOM) in Method Cd 12-57 of the
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