8920-01-424-0825

Part Whole Wheat Bread email this page

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About this product
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pdf NSN 8920-01-424-0825 Datasheet

MRC:
The required purpose or application for which the item is designed.AFJF
Specific Use:
Any acceptable
MRC:
Indicates the type of food.AGXV
Food Type:
Wheat
MRC:
The recognized shape,configuration,structure,or mold of a substance,natural or refined,that most nearly corresponds to the appearance of the item.AGXW
Physical Form:
Sliced
MRC:
Indicates the type of container in which the item of supply is packaged.AGXZ
Unit Package Type:
Any acceptable
MRC:
The measured weight of the unit package;i.e.,the item of supply and its container,AGYD
Unit Package Weight:
16.00 ounces
MRC:
Indicates the type of process which prepares the item for use.ALHF
Preparation Type:
Pan baked
MRC:
An indication of whether or not vitamin/s/ and mineral/s/ have been added.AMGM
Nutritive Quality:
Any acceptable
MRC:
--
NIIN:
014240825
MRC:
--
NATO Stock Number:
8920-01-424-0825
MRC:
--
Shelf Life:
N/A
MRC:
--
UOM:
--
MRC:
--
DEMIL:
No
FIIG:
--
FIIG:
T113-B
MRC:
--
INC:
29297
MRC:
--
IMM:
CZ
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All Products Certified

Factory New, New Material, New Surplus, Overhauled, Serviceable, Repairable, and AS Removed / Used material will be accompanied by a Certificate of Conformance, and any other documents/trace when applicable. We have a 7 year record retention.

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Quality | ISO 9001:2015 + AS9120B

We are committed to quality and follow an AS9120 quality management system. AeroBase Group is HAZMAT certified and registered with DDTC, ITAR, and Aviation Suppliers Association (ASA). All products are 100% inspected.

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Shipping

Delivery of IN-STOCK orders ship same-day when order is placed before 2:00 PM EST.

Delivery dates for NON-STOCK items are estimates based on current backlog and are subject to confirmation at the time of order.

Formal Definition

Government issue definition of NSN 8920-01-424-0825

A bread made from a mixture of whole wheat flour and flour. Not less than 25 percent nor more than 50 percent of whole wheat flour shall constitute the total farinaceous ingredients.

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