Federal Specification for Candy and Chocolate Confections

The Federal Specification for Candy and Chocolate Confections is a document, enacted by the Federal Supply Service of the United States in 1979, that defines and outlines requirements for candy and chocolates that the Federal Government may use. It further defines the conditions under which a new type of candy may be found suitable for use by government agencies.

ection 1: Scope and Classification

Part 1 of the Specification defines candies to fall into one of eight Types, which are further grouped by distinctive features within the Types. Candies are also classified in one of five styles, which include bars, rolls, disks, pieces, and bags.
*Type I: Chocolate coated candy
*Type II: Starch jelly candies
*Type III: Caramel and Toffee
*Type IV: Lozenges, compressed, and peppermint
*Type V: Hard candy
*Type VI: Sugar, pan-coated confections
*Type VII: Enriched sweet chocolate with almonds, buttercrunch, or toffee
*Type VIII: Fudge bar, chocolate

ection 2: Applicable documents

The second section of the Specifications contains an extensive list of references to other federal regulations that may apply to candy. Such documents include, for example, Federal Specification L-C-110, which specifies the type of cellophane that may be used for preservative use. Other cross-referenced documents include Federal standards on food packaging, military specifications on labeling, United States Department of Agriculture requirements on quality of food items, and so forth.

ection 3: Requirements

Section 3 of the Specifications define, in great detail, the process by which applicants may bid for candy supply contracts. In 45 sub-subsections, requirements for ingredients, quality, appearance, and dimensions are laid out in great detail.

References

*"Federal Specification for Candy and Chocolate Confections", from microfilm stored at the Politecnico di Milano university.