MIL-DTL-35033 Dessert Powder, Pudding, Instant \(S/S By A-A-20344\)This specification covers flavored instant pudding desserts prepared by mixing the powder with reconstituted nonfat dry milk. The product is intended for use by the Department of Defense for operational rations and as an item of general use.

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MIL-DTL-35033F

The approval of any bid sample for the aforementioned characteristics will not constitute approval

of the product as meeting the other requirements of this document.

3.2 Ingredients. All ingredients shall be clean, sound, wholesome, and free from foreign material,

evidence of rodent and insect infestation, extraneous material, off-flavors, off-odors, and off-

colors.

3.2.1 Sugar. Sugar shall be white, refined, granulated cane or beet sugar, or a combination

thereof, and shall be "Bakers Special" granulation.

3.2.2 Starch. Starch shall be derived from either waxy maize, dent corn, tapioca, or a

combination thereof. The starch shall be modified, cold water swellable, and shall have the

following typical analyses:

Chemical

pH: 4.5 - 7.0

Moisture: 9 percent maximum

Particle size

thru U.S. Standard #100 sieve - 95 percent

Viscosity (see 6.3) - Brabender-700 cmg cartridge (head) 1/

Peak viscosity 875-1425 Brabender Units (B.U.)

Percent viscosity drop 58-77 percent of peak maximum

1/ If 350 Head is used, multiply Brabender Units by 2.

3.2.2.1 Starch, instant (for chocolate flavored dessert powder). Starch for chocolate flavored

dessert powder shall be derived from either tapioca, or a combination of tapioca and waxy maze.

The starch shall be modified, and cold water swellable (pregelatinized). Eighty five percent shall

pass through a U.S. Standard number 200 sieve. Product shall be white and contain not more

than 5.5 percent moisture.

3.2.3 Cocoa. Cocoa powder shall be prepared from nibs of domestically roasted, mature, well

fermented, sound and wholesome cocoa beans, which have been properly dried, cured, and mildly

alkalized in accordance with the definitions and standards of the Food and Drug Administration.

Neither sodium carbonate nor sodium bicarbonate shall be used in dutching (alkali treatment)

process. The pH shall be not less than 6.0 nor more than 7.5, and the fat content (cocoa butter)

shall be not less than 10 percent. Chemically extracted cocoa, in part or whole, shall not be

acceptable. When washed with petroleum ether, not less than 98 percent by weight shall pass

through a U.S. Standard No. 200 sieve. No expeller process cocoa shall be acceptable.