MIL-C-44072C
antioxidant mixture or 0.1 percent after the addition of antioxidant mixture A, B, C, D, or E specified in 3.2.19.1. The moisture and volatile matter shall not exceed 0.1 percent after the addition of antioxidant mixture A, B, C, D, or E. The fat shall be adequately protected against oxidative rancidity, at time of manufacture or by the processor, by the addition of 0.1 percent by weight of an antioxidant mixture specified in 3.2.19.1. The melting point and solid fat indices shall be as follows:
| Wiley Melting Point: | 1170F to 1190F | |
|---|---|---|
| Solid Ft Index: | °F | Percent Solid |
| 50 | 68 | |
| 70 | 58 | |
| 80 | 52 | |
| 92 | 30 | |
| 110 | 12 maximum |
3.2.19.1 Antioxidant mixture. Antioxidant mixtures shall consist of ingredients in the proportion specified as follows:
| Ingredient | |||||
|---|---|---|---|---|---|
| Percent of mixture | |||||
| A | B | C | D | E | |
| Edible solvent, not more than | 70 | 74 | 60 | 67 | 70 |
| Butylated hydroxyanisole, not less than | 20 | 20 | 20 | 4 | 20 |
| Butylated hydroxytoluene, not less than | -- | -- | 20 | 20 | -- |
| Citric acid | 4 | 6 | -- | 4 | 4 |
| Propyl gallate, not less than | 6 | -- | -- | 5 | -- |
| TBHQ (Tertiary butylhydroquinone), not less than | -- | -- | -- | -- | 6 |
Any one of the mixtures may be used. Antioxidants shall comply with the Food Chemical Codex.
3.3 Brownie, oatmeal cookie and chocolate coating preparation and processing.
3.3.1 Brownie formula. The formula for the brownie shall be as follows:
| Ingredient | Parts by weight |
|---|---|
| Sugar 1/ | 23.0 |
| Flour 2/ | 21.0 |
| Shortening | 16.8 |
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